• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.2
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• pp.31-44
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• 1998

Mixtures of hog manure slurry and sawdust were composted by an intermittent aeration method to verify the performance evaluation of pilot-scale reactor vessels during composting high rate (decomposition) process. Instrumentation was designed to measure temperatures in compost, oxygen and carbon dioxide concentration, air flow rates, and ammonia gas emitted. It was found that ammonia concentration during composting high rate decreased more quickly to the allowable range of 34-40 ppm after 14days at near the optimal levels (II) than in the case of lower levels (I). The influence of the optimal levels (II) such as moisture content (55-65%), C/N ratio (20-40), pH (7-8) and temperature in compost (<$60^{\circ}C$) on the reduction of ammonia gas was considerable for commercial composting.

• Applied Chemistry for Engineering
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• v.9 no.7
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• pp.956-960
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• 1998

Cu-Zn and Cu-Zn-Ti catalysts for the steam reforming of methanol were prepared. This reaction was carried out at atmospheric pressure, $250^{\circ}C$, steam/methanol molar ratio 1.5, and contact time 0.1 g-cat.hr/mL-feed. In case of the catalyst with 3 mol% of $TiO_2$, the activity was superior to that of catalysts without $TiO_2$. The reaction products were mainly hydrogen and carbon dioxide. It was found that catalytic activity was not related to specific surface area but affected by metallic copper area which was measured by $N_2O$ decomposition and increased with the addition of $TiO_2$ content. XPS and XRD showed that the oxidation state of zinc was not changed during reaction, but oxidation states of copper existed in Cu(0) or Cu(I).

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.159-165
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• 2014

In this study, Krill Eupausia superba oil was extracted using different solvents and supercritical carbon dioxide (SC-$CO_2$). During SC-$CO_2$ extraction, the pressure was set at 40 MPa and temperatures ranged from $40^{\circ}C$ to $55^{\circ}C$. We examined the differences in volatile compounds and safety profiles among extraction methods. Volatile compounds were determined using the thermal desorption system integrated with gas chromatography-mass spectrometry (GC-MS). Heavy metal content was analyzed by inductively coupled plasma mass spectrometry (ICP-MS). According to our results 10 volatile compounds were identified in krill sample. After SC-$CO_2$ extraction of oil, the concentrations of volatile compounds decreased, but increased after solvent extraction. In krill, heavy metal concentrations remained within the permissible limit. Moreover, Zn and Fe which have health benefits were detected at high concentrations. During a 90 days storage period at different temperatures, microbial activity was found to be lowest in SC-$CO_2$ extracted residues. Thus, the quality of krill oil and the residues obtained using SC-$CO_2$ extraction was higher and the oil was safer than those obtained using conventional solvent extraction. These results can be applied to the food industry to maintain high quality krill products.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.1-9
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• 2010

Since carbon dioxide, $CO_2$, was revealed as a major greenhouse gas, techniques for its separation, capture, and storage have received increasing interest in recent years. Aqueous amines are the most widely accepted $CO_2$ absorbents, but they cause the problems such as high regeneration energy, thermal degradation, and loss of absorbents due to their volatility. Ionic liquids having high thermal stability, extremely low vapor pressure, and capability of selectively absorbing specific gases have been proposed as new $CO_2$ capturing solvents which may potentially replace aqueous amines. By reviewing the ionic liquids having capability to absorb $CO_2$ reported in previous papers, we seek to develop a comprehensive understanding on the factors that influence the $CO_2$ solubility in ionic liquids such as their structures, absorption temperature, pressure, water content, etc., and to estimate the potential of ionic liquids as $CO_2$ separating media.

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.249-257
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• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.744-751
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• 2013

The objective of this study was to assess the physicochemical and sensory changes of a kefir manufactured by a two-step fermentation (MTY, $1^{st}$ step: $37^{\circ}C$ for 9 h; $2^{nd}$ step: $24^{\circ}C$ for 15 h) and compare it with kefirs produced by two conventional methods (GTY, fermentation at $37^{\circ}C$ for 24 h; KEY, $22^{\circ}C$ for 24 h). Rapid changes in pH and titratable acidity (TA) were observed in samples from all three manufacturing methods during fermentation process and storage period. Lactic acid bacteria (LAB) counts of MTY increased gradually up to 12 h of fermentation, reaching 9.28 Log CFU/mL, with maximum value observed in this experiment of 9.48 Log CFU/mL. The LAB counts of all samples decreased significantly during storage. The highest viscosity was observed for MTY (1750-1771 cPs), compared with the lowest viscosity observed for KEY (1250-1277 cPs). The viscosity of all samples increased slightly during storage (1250-1805 cPs, p<0.05), as well as carbon dioxide content (0.01-1.36%, p<0.05), except for GTY. The most significant increase in alcohol concentration during storage period was seen in MTY from 0.01% to 1.36% (p<0.05). MTY scored significantly higher in most items of the sensory analysis, indicating that the product manufactured by the two-step fermentation method is more acceptable compared with conventionally produced kefirs.

• Journal of the Microelectronics and Packaging Society
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• v.15 no.4
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• pp.101-106
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• 2008

The $SnO_2$ thin films doped with Pd and CNT as $NO_2$ gas sensor were prepared by spin coating and then the $NO_2$ gas response of these films were evaluated under $1ppm{\sim}5ppm\;NO_2$ concentration and operating temperature of $200^{\circ}C$. It was found that the sensor resistance was increased with $NO_2$ exposure and $NO_2$ concentration. The 3wt% Pd doped sample showed a sensitivity of 26.5 which was 10 times higher than that of pure $SnO_2$. And also the sensitivity of CNT doped sample increased with CNT content and it had 72 when 0.225 wt% of CNT was added under 5ppm $NO_2$ concentration.

• Korean Journal of Materials Research
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• v.20 no.12
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• pp.691-698
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• 2010

Magnesium hydroxide-melamine core-shell particles were prepared through the coating of melamine monomer on the surface of magnesium hydroxide in the presence of phosphoric acid. The melamine monomer was dissolved in hot water but recrystallized on the surface of magnesium hydroxide by quenching to room temperature in the presence of phosphoric acid. The core-shell particle was applied to low-density polyethylene/ ethylene vinyl acetate (LDPE/EVA) resin by melt-compounding at $180^{\circ}C$ as flame retardant. The effect of magnesium hydroxide and melamine content has been studied on the flame retardancy of the core-shell particles in LDPE/EVA resin according to the preparation process and purity of magnesium hydroxide. Magnesium hydroxide prepared with sodium hydroxide rather than with ammonia solution revealed higher flame retardancy in core-shell particles with LDPE/EVA resin. At 50 wt% loading of flame retardant, core-shell particles revealed higher flame retardancy compared to that of the exclusive magnesium hydroxide in LDPE/EVA composite, and it was possible to satisfy the V0 grade in the UL-94 vertical test. The synergistic flame retardant effect of magnesium hydroxide and melamine core-shell particles was explained as being due to the endothermic decomposition of magnesium hydroxide and melamine, which was followed by the evolution of water from the magnesium hydroxide and porous char formation due to reactive nitrogen compounds, and carbon dioxide generated from melamine.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.325-330
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• 2013

Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.

• Food Science and Preservation
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• v.9 no.2
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• pp.121-125
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• 2002

Cherry tomato was packed with several plastic films, and investigated the quality characteristics such as gas composition, weight loss, microbial load, soluble solid content, total acidity during storage at 12$\^{C}$. Cast polypropylene(CPP), low density polyethylene(LDPE), polyolefin(MPD, PD961) and perforated polyolefin(PY85) were used as packaging film. Oxygen and carbon dioxide concentration inside packages generally showed a stabilized levels after 10 days, but those of CPP and PD961 changed throughout the storage. Weight loss of PY85 was 25.6 % after 20 days, while others maintained around 1.0%. Total microbial count showed a increase pattern similar to yeast and mold, and CPP maintained the highest microbial load after 10 days. MPD retarded the decay of cherry tomato to 5.3%, while others showed above 20% after 20 days.