• Textile Coloration and Finishing
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• v.35 no.4
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• pp.256-273
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• 2023

Among the dyeing industries, the tenter process is a process that improves the quality of fibers by drying and ironing (heat treatment) dyed fabrics, and drugs such as water repellents, antistatic agents, and fiber softeners are mainly used in these tenter processes. These drugs are vaporized in the process of treatment by high temperatures (180 ~ 230℃), and are observed in a complex form such as white smoke, oil mist, and fine dust, causing odor. To treat the complex exhaust gas at the rear end of the tenter facility, most companies operate by installing a wet scrubber and an adsorption tower alone or in parallel, but there are many problems. In particular, the insoluble oil mist at the rear end of the tenter has significantly low processing efficiency in the cleaning dust collection facility, and there is a problem in the facility by adsorption due to the occlusion phenomenon caused by the oil mist. In addition, the odor gas at the rear end of the tenter contains a lot of aldehydes, and in order to improve these various problems, a complex exhaust purification device using cyclone and electric support collector was developed. This study examined the applicability of economical and efficient technology by removing complex air pollution at the rear end of the tenter and applying improved technology than the existing technology.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.409-416
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• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.31 no.2
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• pp.89-95
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• 2021

Research on the production of lithium hydroxide (LiOH) has been actively conducted in response to the increasing demand for high nickel-based positive electrode materials for lithium-ion batteries. Herein we studied the conversion of lithium oxide (Li2O) through thermal decomposition of lithium carbonate for the production of lithium hydroxide from lithium carbonate (Li2CO3). The reaction mechanism of lithium carbonate with alumina, quartz and graphite crucible during heat treatment was confirmed. When graphite crucible was used, complete lithium oxide powder was obtained. Based on the TG analysis results, reagent-grade lithium carbonate was heat-treated at 700℃, 900℃ and 1100℃ for various time and atmosphere conditions. XRD analysis showed the produced lithium oxide showed high crystallinity at 1100℃ for 1 hour in a nitrogen atmosphere. In addition, several reagent-grade lithium oxides were reacted at 100℃ to convert to lithium hydroxide. XRD analysis confirmed that lithium hydroxide (LiOH) and lithium hydroxide monohydrate (LiOH·H2O) were produced.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.1-12
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• 1985

In an attempt todetermine the optimum heat treatment, the changes in TIS content and in vitro protein digestibility of squid, shrimp, oysterand pollock under various heating conditions were studied. The effect of drying method and cold storage on the in vitro digestibility and TIS content were also studied. Optimal boiling conditions were 1 min, for squid, 0.5min. for oyster(eviscerated), 1 min. for whole oyster, and 5 min. for pollock. Steaming times that yieled products with the highest in vitro digestibility value were: 1 min. at $100^{\circ}C$ for squid, 1 min, at $88^{\circ}C$ for oyster and $1{\sim}2.5min$. at $100^{\circ}C$ for pollock. All of freeze dried samples showed the highest in vitro digestibility value and sundried one were comparble to freeze dried samples except high fat level or noneviscerated samples. Fat content was the nain inhivbitory factor of the seafood enzymic digestion during processing and storage. The multi-enzyme assay, used to predict the quality change of dried seafoods stored in a cold room for long periods of raw seafoods treated with various heating methods, offers many advantages over the convetional methods of determining protein quality.

• Polymer(Korea)
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• v.25 no.4
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• pp.575-586
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• 2001

Stabilized polyacrylonitrile (PAN) fibers can be transformed into quasi-carbon fibers with different properties depending on heat-treatment processing parameters at lower temperatures than temperature for the fabrication of carbon fibers. It has been investigated from the preliminary work that appropriate quasi-carbonization processes at about 1100$^{\circ}C$ strongly influence various properties of quasi-carbon fiber/polymer composite as well as quasi-carbon fiber itself. The objective of the present work is to prepare quasi-carbon fibers from stabilized PAN fibers using various quasi-carbonization cycles and to examine their properties. Two temperature regions, up to 800$^{\circ}C$ and above 1000$^{\circ}C$, were used for quasi-carbonization processes. The chemical composition, physical properties, thermal stability, microstructure, mechanical properties and electrical resistivity of the quasi-carbon fibers prepared with different final heat-treatment temperatures, heating rates, holding times, heating steps, and purging gas purity were extensively examined. The results were also compared with those from stabilized PAN fiber and commercial PAN-based carbon fiber. The present study showed that a variety of properties of quasi-carbon fibers significantly depended on several quasi-carbonization process parameters.

• Korean Journal of Materials Research
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• v.11 no.5
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• pp.345-353
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• 2001

The present study was carried out to investigate the effect of zirconium addition to $Al_3$Nb intermetallic on the crystal structural modification and microstructural characterization of $Al_3$Nb intermetallic. Elemental Al, Nb, Zr powders and arc melted $Al_3$Nb and $Al_3$Zr intermetallic mixed powders were used as starting materials. MA was carried out in an attritor rotated with 300 rpm for 20 hours. The behavior of MA between two starting materials was some-what different in which the value of internal strain of the elemental powders was higher than that of the intermetallic powder. The intermetallic powder was much more disintegrated during the MA processing. In the case of the elemental powders, AlNb$_2$ phase were transformed to Al(Nb.Zr)$_2$ as a result of ternary addition of Zr element. With the successive heat treatment at 873K for 2 hours, the Al(Nb.Zr)$_2$ phase was transformed to more stable $Al_3$(Nb.Zr) phase. This transformation was clearly confirmed by the identification of X-ray peak position shift. On the other hand, in the carte of the intermetallic powder, there was no evidence of phase transformation to other ternary intermetallic compounds or amorphous phases, even in the case of additional heat treatment. However, nano-sized intermetallic with $Al_3$Nb and $Al_3$Zr were just well distributed instead of phase transformation.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.1
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• pp.85-100
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• 2023

In this study, in order to improve the installation periodical inspection method of waste treatment facilities, we conducted on-site surveys of waste treatment facilities classified into six fields, grasped the problems of inspection methods, and made improvements accordingly. And revised the inspection method for waste treatment facilities. As a result, in the field of incineration and incineration heat recovery, inspection methods such as total temperature measurement and one-year TMS data comparison using a thermal imaging camera were established. And for the safety of the inspected person, it was applied so that the waste can be replaced with a document without opening it. In the case of landfill facilities, the details regarding the use of video information processing equipment and the management of facilities covering the upper part of the landfill facility are presented in the law, but the items that do not have a inspection methods were applied to the inspection method. In the case of Food Waste Treatment Facility, inspection methods were put in place to ensure compliance with standards for foul-smelling fish in odor control, a major cause of complaints. As a result, 10 out of 18 improvement proposals were reflected in the incineration and sterilization grinding, cement kiln, and incineration heat recovery facilities, and 11 out of 12 improvement proposals were reflected in the landfill facility. In the case of food distribution waste treatment facilities, 10 out of 12 improvement proposals were reflected, and a total of 31 inspection methods were improved.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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• pp.802-806
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• 2005

The objective of this study was to determine the effects of processing method and rapeseed variety on ruminal and intestinal protein digestibility of rapeseed meal in steers. Intestinal amino acid digestibility was assessed with an in situ ruminal incubation and precision-fed rooster bioassay. In this experiment one traditional rapeseed meal sample (sample A, prepress extraction) and three double low rapeseed meal samples (sample B, prepress extraction, sample C, screw press and sample D, low temperature press) were placed in polyester bags(8 cm${\times}$12 cm) and suspended in the ventral rumen of steers for 16 h. The residues of in situ incubations were intubated to roosters. Total excreta were collected for 48 h after incubation and then desiccated and amino acid concentrations were determined. Results showed that in ruminal incubation the degradation rate of amino acid and crude protein was higher for traditional rapeseed meal sample A than for double low rapeseed meal sample B, but was much lower than for double low sample C and D. In the group of double low rapeseed meal samples, sample D processed by low temperature press had the highest degradation rate of amino acids in the rumen. For all amino acids, the digestibility of the residual protein as measured by the precision-fed rooster bioassay tended to be lower for sample B than for sample A, which had the same processing method with sample B, and in the group of double low rapeseed meals, sample B had similar digestibility of amino acid in residual protein to sample D and higher than that of sample C. However, although the total amino acid availability involving the digestibility of amino acids in the rumen and rooster bioassay of double low rapeseed meal sample D (low temperature press) was higher than those of the other three samples by 7 to 9 percent, there were no significant differences. Results indicated that processing method markedly affected ruminal and post ruminal amino acid digestibility of rapeseed meal when the temperature exceeded 110$^{\circ}C$. Rapeseed meal that had a high content of fiber was not suitable for dry heat treatment at higher temperatures or the amino acids digestibility in rumen and total availability of amino acids could be reduced. Results also suggested the variety of rapeseed meal had no significant effect on the digestibility and availability of amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.812-815
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• 2009

The effects of processing conditions on the ${\alpha}$-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The ${\alpha}$-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, ${\alpha}$-amylase activity was stably maintained at pH range of $4{\sim}7$ and temperature of $25{\sim}40^{\circ}C$. When radish was processed to kakdugi and danmooji, the residual ${\alpha}$-amylase activity was 45.39% and 19.19%, respectively. Consequently, the ${\alpha}$-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below $60^{\circ}C$ and at neutral to acidic pH condition.