• 한국산업융합학회 논문집
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• 제23권6_2호
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• pp.1081-1091
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• 2020

The most recent issue of offshore plants that produce oil and gas are the decommissioning engineering of aged or discontinued platforms. There are many platforms that are being dismantled in the United States, Europe, and areas in Southeast Asia. In particular, more than 400 old platforms in Southeast Asia (Indonesia, Malaysia) are preparing to dismantle. They are spread out across Southeast Asia with a water level of 50 meters and small-scale of less than 10,000 tons. However, this offshore plant decommissioning market is a very suitable market for small and medium-sized shipyards in Korea to enter with their established equipment and engineers. Platform decommissioning is conducted according to decommissioning procedures. However, there are some difficulties in market advances as no developed case studies or process models are established on how platform structures and components are to be dismantled and how the dismantled material is to be reused and recycled. Therefore, this study presented domestic and foreign regulations on the reuse and recycling of oil and gas producing offshore plant platforms, case analyses on developed decommissioning engineering, platform reuse and recycling guidelines, and platform and pipeline decommissioning processes and methods.

• 한국BIM학회 논문집
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• 제6권4호
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• pp.1-8
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• 2016

This study is to examine the public participation activities in the progress of the design competition, purposed to provide urban public spaces by the reuse of industrial heritages. Through the case studies of Berlin Tempelhof Parkland, Mapo Depot and Seoul Station 7017, following activities are common: citizen idea competition, forum, field trip, survey and winners exhibition. However, those activities are more closely organized to the competition process in Tempelhof Parkland, than other tow projects of Seoul Metropolitan Government. Also, it enables to clear and develop the public ideas more that those programs such as survey, citizen idea competition and field trip, are linked to each other in the case of Tempelhof Parkland. It could be achieved by the unified organization between competition preparation and public participation operation.

• 한국축산식품학회지
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• 제40권5호
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• pp.785-794
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• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

• 멤브레인
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• 제10권4호
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• pp.220-229
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• 2000

본 연구는 한외여과 중공사형 모듈과 역삼투 나권형 모듈로 구성된 모듈 set 1∼7을 이용하여 모듈 set에 따른 순수 및 2차 처리수의 투과 flux를 고찰하고, 적용압력과 온도변화에 의한 한외여과 막과 역삼투 막의 분리 특성을 고찰하였다. 탁도와 SS는 한외여과 막에서 효율적으로 제거되며 COD, T-N, TDS 등은 역삼투 막에서 우수한 제거효율을 나타내었다. 적용압력과 온도의 증가에 따른 투과 flux는 선형적으로 증가하는 경향을 보였다. 이로부터 한외여과 및 역삼투 막은 정유공장 방류수의 고도처리 및 재활용을 위해 적합한 것으로 나타났다.

• 한국식품조리과학회지
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• 제16권4호
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• pp.328-335
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• 2000

학교급식에서 대량튀김시 많이 이용되는 냉동식품중 선호도가 가장 높은 돈까스를 튀길 때 튀김유 사용방법과 한 번 사용한 튀김유의 저장기간에 따른 이화학적 특성을 조사한 결과는 다음과 같았다. 1. 산가는 방법 A의 강우 신선한 기름의 0.14에서 튀기는 횟수가 증가할수록 점차증가하여 5회 튀긴 후에는 0.24로 증가하였으며, 방빈 B, C도 모두 같은 경향이었다. 이 때 방법 B에서 신선한 기름을 첨가하여 다시 튀기기 시작할 때의 산가는 감소하다가 튀김횟수가 증가함에 따라 방법 C보다 오히려 큰 폭으로 증가하였다. 과산화물가는 신선한 기름에서 0.7이었고 A, B, C세 가지 방법 모두 튀기는 횟수와 한 번 사용 후 저장기간이 증가할수록 증가하였다. 방법 B의 과산화물가도 산가와 같은 경향이었다. 한편 요드가와 검화가는 세 가지 방법에서 모두 튀기는 횟수와 한 번 사용 후 저장기간이 증가할수록 감소하였다. 지방산 조성의 변화를 보면 가열함에 따라 한 번 사용하는 튀김유의 저장기간이 증가할수록 포화지방산은 약간 증가한 반면 불포화지방산 중 특히 linoleic acid는 감소하였다. 2. 점도는 튀김횟수가 증가함에 따라 세 가지 방법에서 모두 약간 증가하는 경향을 보였는데, 한 번 사용한 튀김유의 저장기간이 길어짐에 따라 증가하였다. 색도도 튀김유의 사용횟수와 한 번 사용한 튀김유의 저장기간이 증가할수록 적색도와 황색도가 현저하게 증가하였다. 본 실험의 조건하에서는 학교급식에서 대량튀김시 주로 사용되는 튀김유의 사용방법과 한 번 사용한 튀김유의 저장기간은 튀김유의 이화학적 특성에 영향을 미치는 것으로 나타났다. 이상의 결과로 볼 때 물론 튀김유를 한번 쓰고 버리는 방법 A의 경우가 가장 바람직하겠지만 보관 후 한 번 더 사용하는 방법인 B와 C의 경우도 보건복지부에서 규정한 튀김유의 사용가능한 산가와 과산화물가의 기준보다는 훨씬 낮아 안전함을 알 수 있었다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2001년도 추계학술대회 논문집 Vol.14 No.1
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• pp.296-299
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• 2001

Data on the oil spill recovery from the water surface by light floating electromagnetic plants using a new magnetic adsorbent are given. The feasibility scope for further oil recovery from such gathered mixtures(oil + adsorbent), reuse of this magnetic adsorbent and its property reclaiming and recycling were shown. The basic conception of the oil spill recovery and efficiency of this method were set forth.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2001년도 추계학술대회 논문집
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• pp.296-299
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• 2001

Data on the oil spill recovery from the water surface by light floating electromagnetic plants using a new magnetic adsorbent are given. The feasibility scope for further oil recovery from such gathered mixtures(oil+adsorbent), reuse of this magnetic adsorbent and its properly reclaiming and recycling were shown. The basic conception of the oil spill recovery and efficiency of this method were set forth.

• 한국환경보건학회지
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• 제10권2호
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• pp.99-111
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• 1984

The survey was made on the use and care of cooking oil during a period from March 1st to April 30th in 1984to attribute for the later studies on the betterment of dietary conditions. 849 housewives in Seoul were selected randomly for the survey. The results obtained are as followes : Among 849 respondents, age of thirties consisted of 52.5% and 32.6% of for the fourties. For the levels of education, 26.1% of housewives was the graduates of university and 35.1% was of highschool. 38.2% of the respondents earned more than 600, 000won monthly, but 46.8% were on less than 600, 000won. 1. 67.8% of 370 housewives purchased soybean oil once a month, and 17.0% did once every three month. 2. In the method of placing the oil, 41.0% of housewives kept it at a cool place where no direct sunlight reaches, and the rest 51.8% kept the oil under the sink. 3. For the kind of container to keep the oil, 30.3% of them used glass and 24.3% used the plastic. 4. For the period of keeping the cooking oil for the reuse, 58.5% of the housewives kept the used oil for one month whereas 13.2% kept for two months. 5. 39.9% of housewives reused the same cooking oil twice before discarding it but 27.9% reused three times. 6. 27.0% of them dump rancid oil in drains, and 37.0% dump in dustbins.

• 한국환경과학회지
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• 제12권7호
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• pp.783-789
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• 2003

This study was conducted to reuse the rice straw ash as washing agent for oil contaminated soils. The results are summarized as follows. The physical characteristics of rice straw before and after burning were as follows ; In case of burning rice straw 1g, the rice straw ash was generated 0.14g and pH was changed neutrality into alkali(pH 10.9) and specific surface area was increased to five times and particle distribution was corresponded to fine silt.(under 0.05mm) The physical characteristics of rice straw ash were Carbon 10.9%, Hydrogen 1.5%, Oxygen 23.4%, Nitrogen 5.2%, Sulfate 1.2% and chemical characteristics were Si 189.2ppm, Ca 10.2ppm, Mg 4.7ppm. Oil cleanup ratio by pH variation were about 40∼50% of initial concentration of oil by pH 10∼11. As the result of cleanup comparative experiment, the rice straw ash was about 20∼30%, the tritonX-100 about 40∼50% of washing efficiency, and then in the future it will be possibility of substitute washing agent.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.