• 한국연소학회:학술대회논문집
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• 2012.04a
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• pp.217-219
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• 2012

This study describes 3D RANS simulation of a 2.1 MW swirling pulverized coal flame in a semi-industrial scale furnace. The simulation of pulverized coal combustion involves various models for complex physical processes and needs information of pyrolysis rate, the yields and compositions of volatiles and char especially in coal conversion. The coal conversion information can be acquired by the experiment or the pre-processor code. The empirical model based on the experiment of the IFRF and the structural model based on the pre-processor code of the PC-COAL-LAB were evaluated against the measurement data.

• 한국연소학회:학술대회논문집
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• 2012.04a
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• pp.37-40
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• 2012

In an entrained flow coal gasifier, predicting the reaction behavior of pulverized coal particles requires detailed information on devolatilization, char gasification, gaseous reactions, turbulence and heat transfer. Among the input parameters, the rate of devolatilization and the composition of volatile species are difficult to determine by experiments due to a high pressure (~40 bar) and temperature (${\sim}1500^{\circ}C$). This study investigates the effect of devolatilization models on the reaction and heat transfer characteristics of a 300 MWe Shell coal gasifier. A simplified devolatilization model and advanced model based on Flashchain were evaluated, which had different volatiles composition and devolatilization rates. It was found that the tested models produce similar flow and reaction trends, but the simplified model slightly over-predict the temperature and wall heat flux near the coal inlets.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.405-405
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• 2000

We designed the artificial olfactory sensing system (Electronic Nose) using MOS type sensor array fur recognizing and analyzing odour. The response of individual sensors of sensor array, each processing a slightly different response towards the sample volatiles, can provide enough information to discriminate between sample odours. In this paper, we applied clustering algorithm for dimension reduction, such as linear projection mapping (PCA method), nonlinear mapping (Sammon mapping method) and the combination of PCA and Sammon mapping having a better discriminating ability. The odours used are VOC (Volatile chemical compound) and Toxic gases.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.146-149
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• 2013

This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.116-119
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• 1990

The volatile components of the barks of Eucommia ulmoides Oliver were extracts simutaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Forty nine componets, including 4 acids, 11 alcohols, 9 aldehydes, 4 esters, 3 ketones, 16 hydrocarbons, 1 lactone were confirmed in Eucommiae cortexs. Among total volatiles the most component was caproic acid comprising about 18.1%.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.261-265
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• 1990

The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09b
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• pp.17-26
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• 2005

The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at Day 3 was decreased by about $45\%$ of the control. PM did not affect color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PH. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than $50\%$ of the total volatiles, and PM reduced the amount into $26\%$ of the control meat at 3 days.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.968-971
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• 2017

In this study, manufacturing the Single Base propellant using a Nitroguanidine(NGD A%, NGD-B%, 2A=B). The Factors affecting the combustion rate are Moisture and Volatiles, Residual Solvents, Dimension. These Factors were analyzed and compared. Also, NGD-A% propellants and NGD-B% propellants were compared with firing test Test. As a result, NGD-A% was confirmed to have a higher speed at a similar pressure than NGD-B% propellants.