• 한국신재생에너지학회:학술대회논문집
• /
• 2011.11a
• /
• pp.73.1-73.1
• /
• 2011

분류층 석탄가스화기에서 슬래그의 원활한 배출은 가스화 플랜트 운전 및 성능에 중대한 영향을 미치는 것으로 알려져 있다. 가스화기의 운전 온도에서 슬래그 점도가 일정수준 이상인 경우에는 가스화기 하부 슬래그 배출구 막힘 현상을, 일정 수준 이하일 경우에는 Membrane wall의 slag 두께가 얇아져 가스화기 수냉벽에 열적 악영향을 미친다. 가스화기의 안정적인 운전을 위한 석탄 선정 시, 석탄 슬래그의 용융온도 및 점도의 파악이 중요하다. 일반적으로 석탄슬래그의 용융온도는 ASTM D-1857 절차에 따른 환원분위기에서의 회융유온도(FT)측정을 통해, 점도는 고온점도측정 실험을 통해 분석하고 있다. 이런 실험적인 분석방법은 다양한 슬래그조성 및 온도 변화에 따른 영향을 살펴보기에는 많은 시간과 비용이 발생하므로 슬래그조성 및 온도 변화에 따른 용융온도 및 점도 예측이 필요하다. 본 연구에서는 200여 탄종의 회용유점 측정 결과와 FactSage에서 예측되는 슬래그 결정상 생성 및 회용유점(FT)에서의 고체분율과의 상관관계를 분석하였다. 이를 바탕으로 다양한 Ash 조성(SiO2, Al2O3, Fe2O3, CaO)에 대한 회용유점(FT)을 예측할 수 있는 프로그램을 개발하였다. 또한 50여 탄종의 슬래그 점도 측정 결과를 Facsage에서 예측되는 결정상 종류 및 Ash 조성을 기준으로 분류하였다. 결정상 종류 및 Ash 조성을 기준으로 기존 슬래그점도예측모델를 활용하여 보다 정확한 슬래그 점도 예측 프로세스를 개발하였다. 본 연구 결과는 플랜트 운전 결과 검증을 통하여 석탄 가스화 플랜트에 적합한 석탄의 선정, 혼탄 비율 및 첨가제 투입량 결정을 위해 활용될 것으로 기대된다.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.800-807
• /
• 1989

No-time dough process utilizing ascorbic acid as an oxidant was investigated. The farinograph absorption was increased as the amount of L-cysteine increased, while stability and peak time decreased up to 40 and 30 ppm of L-cysteine, respectively. Extensibility of the dough was increased with the increment of L-cysteine, but the ratio of resistance to extensibility was significantly decreased. At the same level of L-cysteine, the addition of ascrobic acid by 1.5 times decreased the farinograph absorption. However, the stability and peak time remained relatively unchanged upon addition of ascrobic acid. Extensibility and resistance of dough were respectively decreased and increased in the presence of both L-cysteine and ascorbic acid. In the range of 30-50 ppm of cysteine, the mixing time decreased and the baking absorption was increased by 1% as the cysteine was increased by 10 ppm. The ascorbic acid had no effects on absorption and mixing time. Bread produced by no·time dough process had no break and shred. The optimum concentrations of L-cysteine and ascorbic acid for no-time dough process were 40 and 100ppm, respectively.

• Polymer(Korea)
• /
• v.24 no.5
• /
• pp.589-598
• /
• 2000

In this study, various unsaturated polyester (UPE) resins were prepared from the condensation polymerization of mixtures of saturated (isophthalic acid : IPA) and unsaturated (maleic anhydride : MA) dibasic acids with propylene glycol (PG), neopentyl glycol (NPG). The critical surface tension (Υ$_{c}$) for the surface characteristics of a solid were estimated by Zisman plot, and the structure-property relationship was investigated by measuring the rheology of resins. The values of Υ$_{c}$ for glass of solid were 30.5 mNㆍm$^{-1}$ for UPE resin liquids. As the content of NPG in a PG/NPG glycol mixture increased, both the contact angle and the surface tension of the UPE resin liquids were found to decrease. The dynamic viscoelasticities of UPE resins with different glycol molar ratios were also measured. Shear rate dependence of viscosity and angular frequency dependence of storage, and loss modulus tended to decrease with increasing NPG content.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.78-86
• /
• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• Applied Biological Chemistry
• /
• v.41 no.5
• /
• pp.367-371
• /
• 1998

The characteristics of four samples of noodle flours milled from Australian Standard White(ASW) wheat were compared with one sample of noodle flour prepared from a blend of hard red winter(HRW) and western white(WW) American wheats. The ASW flours had lower content of protein and ash. Farinograms revealed that the absorption of the ASW flours was slightly higher than that of the HRW-WW flour. The mixing time, however, showed no difference between ASW flours and HRW-WW flour. The stability and the mechanical tolerance index were different among ASW flours, which were lower than HRW-WW flour. The ratios of resistance to extention determined by extensigraph for ASW flours were higher except one flour than HRW-WW flour. The flours showed characteristic mean particle sizes, which may reflect the differences in hardness of wheat used in the flour production. Farinograph indices showed no correlations with protein content and extensigraph indices. The amylograph peak viscosity was inversely correlated with the protein content (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.34 no.5
• /
• pp.830-834
• /
• 2002

본 연구는 동적 전단진동(dynamic shear oscillation) 측정방법을 이용하여 농도가 젤라틴의 동적 레올로지 특성에 미치는 영향에 대하여 관찰하였다. $5^{\circ}C$에서의 젤라틴의 저장 탄성률(storage modulus, G#)과 손실 탄성률(loss modulus, G@)은 농도가 증가함에 따라 증가하는 경향을 보였다. 0.9%를 제외한 모든 농도(2.0-4.9%)에서 젤라틴의 G#은 G@보다 매우 높은 값을 나타냈으며, G#과 G@이 ${\omega}$ 의존성이 없는 true 겔과 같은 거동을 나타냈다. 젤라틴의 농도와 K#(G#에 대한 절편)와의 관계에서는 높은 결정계수$(R^2=0.99)$를 보여주면서 좋은 상관관계를 나타냈다. 여러 온도범위$(-5,\;0,\;5,\;10^{\circ}C)$에서 각 온도별로 측정된 K#값은 $-5^{\circ}C(59.5Pa)\;>\;0^{\circ}C(4.09Pa)\;>\;5^{\circ}C(1.41Pa)\;>\;10^{\circ}C(0.35Pa)$의 순으로 가장 낮은 온도에서 K#값이 가장 높은 것으로 나타났다. 또한 냉각과정에서 최종냉각온도인 $5^{\circ}C$에서 측정된 젤라틴의 최대 G#수치는 4.9%(2399Pa)>4.1%(1744Pa)>3.0%(1159Pa)>2.0%(519.3Pa)>0.9%(3.15Pa)의 순으로 높은 농도에서 높게 나타났다. Aging 10시간 동안 젤라틴 겔의 구조형성은 겉보기 first-order kinetics로부터 겉보기 구조형성 속도상수(K)를 결정함으로써 파악될 수 있다. 젤라틴의 농도가 증가함에 따라 K값은 증가하였으며, 농도와 K값과의 관계는 높은 결정계수$(R^2)$를 나타내면서 좋은 상관관계를 보여주었다(Fig. 7). 10시간 aging 후 G#은주파수$({\omega})$ 의존성이 없이 독립적인 것으로 나타났다. 따라서 이들 젤라틴 겔은 aging하는 동안에 탄성이 점점 강해지고 10시간 후에는 가교결합의 밀도가 증가하여 강한 탄성을 가진 고무질 망상구조(rubber network)를 형성했음을 알 수 있다.

• Korean Journal of Food Science and Technology
• /
• v.22 no.1
• /
• pp.38-43
• /
• 1990

Effects of concentration (5-8%, db) and heating temperature $(80^{\circ}C-95^{\circ}C)$ on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at $4^{\circ}C$ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at $95^{\circ}C$ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at $4^{\circ}C$ was not significantly influenced by concentrations and heating temperatures.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.370-378
• /
• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.31 no.2 s.51
• /
• pp.135-140
• /
• 2005

A solid state emulsion haying high velocity gradient shows two important transition ranges in the plot of storage modulus(G') as a function of shear strain, when the state is changed from solid to liquid. However, a solid state emulsion having low velocity gradient shows only one apparent transition range when the change from solid to liquid state takes place. The result implies the importance of the surface properties in the solid state emulsion. The addition of water phase in the solid state emulsion reduces the modulus in the modulus in the surface transition range by increasing interfacial friction and weakening the matrix. The addition of pigments increases the modulus in the modulus in the surface transition range by reinforcing the matrix, when there is no wafer phase in the solid state emulsion. When the solid state emulsion has water phase, however, the addition of pigments decreases the modulus in the modulus in the surface transition range.

• Polymer(Korea)
• /
• v.33 no.6
• /
• pp.588-595
• /
• 2009

The aim of this study was to increase compatibility of immiscible PLA/PCL blend by using electron beam irradiation in the presence of glycidyl methacrylate (GMA). The blends of PLA/PCL containing GMA were irradiated at doses of 10, 50 and 100 kGy and then the irradiated samples were characterized by observing morphology and rheological properties. Blends irradiated with 50 and 100 kGy showed greatly improved interfacial adhesion between two phases in the morphology. Complex viscosity of PLA/PCL(9/1) blend irradiated at dose of 100 kGy was about 100 times higher than that of pure PLA. We found that the compatibility of immiscible PLA/PCL could be improved by electron beam irradiation in the presence of GMA from the investigation of morphology and rheology.