• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.27-31
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• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Environmental Engineering Research
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• v.25 no.4
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• pp.522-528
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• 2020

To achieve the clean and efficient utilization of low-rank coal, the combustion and pollutant emission characteristics of chars from low-temperature and fast pyrolysis in a horizontal tube furnace were investigated in a TG-MS analyzer. According to the results, the combustion characteristic of chars was poorer than its parent coals. The temperature range of gaseous product release had a good agreement with that of TGA weight loss. Gaseous products of samples with high content of volatile were released earlier. The NO and NO₂ emissions of chars were lower than their parent coals. Coals of high rank (anthracite and sub-bituminous) released more NO and NO₂ than low rank coals of lignite, so were chars from coals of different ranks. SO₂ emissions of char samples were lower than parent coals and did not show obvious relationship with coal ranks.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.407-415
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• 1993

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and $300^{\circ}C$) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at $200^{\circ}C$ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes $(C5{\sim}C10)$ and ketones, which are considerd as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of $200^{\circ}C$ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions (Received July 13, 1993; accepted November 4, 1993).

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.220-228
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• 2004

Dynamic headspace purge conditions were investigated to obtain minimum loss of high volatile compounds by breakthrough and maximum recovery of low volatile components of roasted perilla seed oil (RPSO). A response surface methodology was applied to evaluate the effect of purge temperature, purge time, and sample weight on $\ell$ n (total peak area), breakthrough ratio, and peak area of perilla ketone the least volatile component of RPSO. Sample weight was the most important factor on the $\ell$ n (total peak area) but it did not affect peak area of perilla ketone. All process variables significantly influenced breakthrough ratio. The optimum condition was determined by superimposing contour plots at purge temperature of 48$^{\circ}C$ for 12 min purge time at sample weight of 0.60 g. 2-Propanone, 2-butanone, acetic acid, 2-methyl propanal were main breakthrough compounds in RPSO flavor.

• Journal of the Korean Society of Combustion
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• v.20 no.2
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• pp.40-45
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• 2015

This study is aimed to study combustion characteristics of low $NO_X$ burner using petroleum cokes as fuel. The petroleum coke, which is produced through the oil refining process, is an attractive fuel in terms of its high heating value and relatively low price. But petroleum coke is a challenging fuel because of its low volatile content, high sulfur and nitrogen content, which give rise to undesirable emission characteristics and low ignitability. The petroleum cokes burner is operated at fuel rich condition, and overfire air are supplied to achieve fuel lean condition. The low $NO_X$ burner is designed to control fuel and air mixing to achieve air staged combustion, in addition secondary and tertiary air are supplied through swirler. Air distribution ratio of triple staged air are optimized experimentally. The result showed that $NO_X$ concentration is lowest when overfire air is used, and the burner function at a fuel rich condition.

• Clean Technology
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• v.23 no.1
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• pp.54-63
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• 2017

Volatile organic compounds (VOCs) are widely used in both industrial and domestic activities. VOCs are one of the most unpleasant, frequently complaint-rousing factors of pollution around the world. It is now necessary to research and develop an alternative technology that could overcome the problems of the existing odor-control and VOC-eliminating techniques. In this study, essential oil and photocatalytic process was applied in the removal of benzene and toluene, typical VOCs in petrochemistry plant. therefore, this study conducted experiments on the selection of appropriate essential oil, photodegradation, hydroxyl radical generation capacity. The removal efficiency and reaction rate were performed to selecte the type and concentration of essential oil. As a result, removal efficiency of Hinoki Cypress oil was approximately 70% and reaction rate of Hinoki Cypress was high. The results of photolysis experiment, photocatalytic oxidation process showed that the decomposition efficiency of VOCs increased considerably with increasing UV lamp power. In addition, the conversion of VOCs was increased up to $0.1gL^{-1}$ photocatalysts. The hydroxyl radicals measure was performed to determine the ability to generate hydroxyl radicals. The analytical result showed that high $TiO_2$ concentration and lamp power was produced many hydroxyl radical. Experiments of the removal efficiency and reaction rate were performed using essential oil and photooxidation. As a result, the removal efficiency showed that the removal efficiency was increased high temperature and reaction time. The activation energy was calculated from the reaction rate equation at various temperature condition. Activation energy was approximately $18kJmol^{-1}$.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.523-529
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• 2019

In this study, we investigated the pretreatment technologies of volatile organic compounds (VOCs) which is a problem as the semiconductor and display industry develops recently. The conventional concentrator used in the direct combustion system, is easily contaminated by the exhaust gas in the manufacturing process of the display, resulting in the low treatment efficiency of generated VOCs. Physical/Chemical analyses of the exhaust gas showed high boiling point and viscosity in addition to a large amount of molecular weight alcohols and oil components. In this study, we tried to treat degrading materials by using the heat exchanger in a pretreatment facility and some materials degrading the concentrator were condensed more than 90%. In addition, it was also confirmed that an auxiliary device of the grease filter could remove the redispersion polymer oil from the heat exchanger.

• The Korean Journal of Ecology
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• v.16 no.3
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• pp.275-285
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• 1993

To study allelopathic porential of naturally occurring substances emitted from Pinus koraiensis, the effects of water exrracts and volatile substances of the tree on callus induction and bacterial culture were examined. The induction and growth of callus were inversely proportional to the concentration of the extracts and of the essential oils supplemnted to Murashige and Skoog's media. However, low concentration(5μl/l) of essential oil promoted callus growth. In germiculture of several bavteria, the extracts of Pinus koraiensis markedly showed the inhibitory effects on bacterial growth. It was, therefore, confirmed that the KDICical substances of Pinus koraiensis tree clearly showed that biological toxic activity at high concentrations.