• 대한가정학회지
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• 제25권1호
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.

• 한국식품영양과학회지
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• 제24권3호
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• pp.420-426
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• 1995

Volatile compounds in raw oyster and oyster hydrolysate produced with protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Sixty-two volatile compounds were detected in both samples. Of these, 57 were positively identified, composed mainly of aldehydes(12), ketones(9), alcohols(14), nitrogen-containing compounds(9), acids(6), terpenes(4), and miscellneous compounds(8). Levels of acids decreased after hydrolysis, whereas several other compounds such as aldehydes, ketones, and nitrogen containing compounds increased. Pyrazines, found in high abundance, were only detected in oyster hydrolysate.

• 한국연초학회지
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• 제16권1호
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• pp.20-25
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• 1994

The volatile components were extracted from root of Cnidium officinale M. by SDE(Simultaneous steam distillation and extraction) apparatus and analyzed by GC/M.5 and GC retention index matching. The experimental results revealed the presence of over 22 volatile components. Major components were cnidilide (35.1%), neocnidilids (13.4%), ligustilide (23.2%). The essential oils were separated by silica gel column chromatography(Merck 70-230mesh), and 4 fractions among 12 fractions separated had a, good aroma character.

• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2001년도 춘계학술대회 논문집
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• pp.112-116
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• 2001

In the paper, desalination technology for a barge mounted plant is presented. Desalination system on a barge needs high efficiency, smaller space, and stability. Therfore 4-effect distillation system (capacity of 50ton/day) is designed and constructed. During operation, detailed investigation of different opereation parameters is carried. This paper discusses about product water flowrate and recover ratio with different steam flow rate and feed water rate.

• 한국연초학회지
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• 제6권1호
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• pp.25-31
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• 1984

The volatile aroma components were isolated from Korean flue-cured tobacco (N.C. 2326) by using a vacuum steam distillation method. Individual aroma components were identified by GCIMS and comparison of gas chromatowaphic retention time with those of the authentic samples. Sensory analysis showed that a vacuum steam-distilled product of Flue-cured tobacco had a typical haylike, floral and fruity aroma. Among 62 compounds identified, major compounds included neophytadiene, benzyl alcohol, ethyl acetate, phenyl ethyl alcohol, ethyl alcohol, ethyl formate, acetic acid, solanone, 2-acetyl pyrrole, $\beta$-ionone epoxide, 2, 4-heptadienal (2 isomers), megastigmatrienone (4 isomers), furfural and total amounts of 13 compounds were about 80%.

• 한국식품조리과학회지
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• 제1권1호
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• pp.33-39
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• 1985

생무우(태백무우, 알타리무우)에 존재하는 휘발성 함유황화합물을 수증기 증류 및 용매추출($CCl_4$)방법에 의해 추출하여 GC/MS 분석법에 의해 분리 확인하였다. 수증기 증류로 얻은 2종 무우의 휘발성 함유황 성분들의 GC profile은 유사하였으며, 4-methyl-pentyl, 3-methylthiopropyl, 4-methylthio-3-butenyl, 4-rnethylthiobutyl, 5-methylthiopentyl isothiocyanate 와 5-methylthio-4-pentenenitrile, 1-methylthio-3-pentanone, dimethyl sulfides 등이 분리 확인되었다. 한편 $CCl_4$추출물에는 4-methylsulfinyl-3-butenyl isothiocyanate도 존재하였다. 수증기 증류에서 는 4-methylthiobutyl isothiocyanate가, 그리고 $CCl_4$추출에서 는 4-methylthio-3-butenyl isothiocyanate가 각각 주된 휘발성 함유황 화합물이었다.

• 동아시아식생활학회지
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• 제23권4호
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• pp.451-460
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• 2013

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

• 한국식품과학회지
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• 제26권6호
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• pp.679-682
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• 1994

마늘외 휘발성 함황성분을 용매추출 및 수증기 증류법에 의하여 추출하여 GC와 GC/MS에 의하여 분리 통정하고 건조온도에 따른 이들의 함량 변화틀 조사하였다. 핵산 추출물에서 8종, 수중기증류물에서 11종의 향기성분을 동정하였으며 이들 중 diallyl disulfide와 diallyl trisulfide, allyl methyl trisulfide가 대부분을 차지하였다. 건조온도가 중가함에 따라 마늘외 휘발성 함황성분은 핵산 추출물에서 $40{\sim}75%$까지 감소하였고 수중기 증류물에서는 $10{\sim}20%$ 정도 감소하였다. 휘발성 함황화합물중 diallyl disulfide, allyl methyl trisulfide의 함량은 크게감소한 반면 diallyl trisulfide의 함량은 비교적 적게 감소하였다.

• 대한기계학회논문집B
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• 제37권5호
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• pp.513-522
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• 2013

본 연구에서는 다중효용 증발식 담수기에 쓰이는 강하막식 증발기의 수치해석을 수행하였다. 증발기에 사용되는 다관군을 다공성 매질로 묘사하고 공간평균 개념을 적용하였다. 증발기 내부의 유동계산 및 열 전달로 인한 상변화를 계산하기 위해서 FLUENT 와 UDF 가 사용되었다. 작동조건에 대한 증발기의 성능변화를 살펴보기 위해 수평관 내 증기 질량 유속을 $0.5{\sim}2.5kg/m^2s$, 관내입구 측 비 응축성 기체의 질량분율을 0~1%, 그리고 수평관 외 뿌려지는 강하막의 액막 레이놀즈 수를 100~1000 으로 바꾸어가며 해석을 수행하였다. 관내 증기유속 및 관외 강하막 레이놀즈 수가 증가할수록 증발량은 증가하였으며, 관내 비 응축성 기체의 질량분율이 1%증가함에 따라 증발량이 0.87%줄어들었다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.822-827
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• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.