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실험용 연소로에서 석탄 연소 시 발생하는 수은 배출특성 연구
박규식(Kyu-Shik Park),이주형(Ju-Hyoung Lee),김정훈(Jeong-Hun Kim),이상협(Sang-Hyeob Lee),서용칠(Yong-Chil Seo) 한국대기환경학회 2008 한국대기환경학회지 Vol.24 No.2
This study investigated mercury emission at various combustion conditions and analyzed mercury species in flue gas from coal combustion at a laboratory scale furnace in coal. The results of this study can be used to predict and to assess mercury emission at coal boilers and power plants. The coal used in the plants generally contains about 0.02~0.28 ㎎ of mercury per ㎏. Bituminous and anthracite coal used for the experiment contained 0.049 and 0.297 ㎎/㎏ of mercury, respectively. Mercury emissions during coal combustion at temperatures range of 600℃ to 1,400℃ was measured and analysed using Ontario Hydro method; the speciation changes were also observed in mercury emissions. The results showed higher fraction of elemental mercury than that of oxidised mercury at most temperatures tested in this experiment. The fraction of elemental mercury was lower in combustion of anthracite coal than in bituminous combustion. As expected, equilibrium calculations and real power plants data showed good similarity. The distribution of particle size in flue gas had the higher peak in size above 2.5 ㎛. However the peak of mercury enrichment in dust was at 0.3 ㎛, which could be easily emitted into atmosphere without filtration in combustion system. When the CEA (Chemical equilibrium and Application) code was used for combustion equilibrium calculation, Cl was found to be the important component effecting mercury oxidation, especially at the lower temperatures under 900℃.
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Vienna Sausage의 包裝방법이 Shelf-Life에 미치는 影響 ; 眞空, 脫酸素劑 첨가 및 CO ₂혼합 충진 包裝의 비교
신현길,진용구,강익순,박규식 건국대학교 동물자원연구센터 1991 動物資源硏究誌 Vol.16 No.-
본 연구의 목적은 부패되기 쉬운 Vienna sausage의 Shelf-life를 연장하기 위한 방법을 모색하기 위해서 실시하였으며, 처리구는 1)眞空包裝, 2) 脫酸素劑 첨가, 3) 100% CO₂充嗔, 4) CO₂+N₂+=50:50%, 5) CO₂+N₂+=20:80% 混合 充嗔 등 총 다섯 처리구로 Vienna sausage를 포장한 후, 7℃ 저장중 포장 조건에 의한 육제품의 shelf-life를 조사하였다. 얻어진 결과를 요약하면 다음과 같다. Head space를 조사한 결과, 진공포장이 미생물 대사에 의한 CO₂의 상대적이 부피의 증가가 가장 심한 것으로 나타났으며, CO₂+N₂+=50:50%, 20:80%에서는 저장 35일째에 증가하였다. 총균수, 혐기성균수, 저온성균수 및 lactobacillus균은 다른 처리구에 비해 탈산소제 첨가구 및 100% CO₂충진 포장에서 비교적 낮았다. 총균수의 대부분이 lactic acid bacteria로써, 저장후기 이들의 증식으로 인해 낮은 pH를 나타내고 있다. 색택(nitroso-hematin)은 저장기간 중 처리구 별 큰 차이는 없었으나, TBA값은 전 처리구에서 증가하였다. The purpose of this study is to find out packaging methods to extend the shelf-life of perishable vienna sausage. The treatments used with this experiment were devided into 1) vaccum-packaging, 2) free O₂scavenger, 3) 100% CO₂, 4) CO₂+N₂+20:80%. After packaging, shelf-life of Vienna sausage was investigated onthe condition of different packaging methods at 7℃. The results obtained were summarized as follows. As a result of examine of head space, the vacuum package increased utmost CO₂volume by metabolic of microorganism, CO₂+N₂+=50:50% and 20:80% are increased obviously at 35 days during storage period. Total count, anaerobic, psychrotropic and lactic acid bacteria are comparatively lower in free O₂scavenger and 100% CO₂package compare with other treatments. Most of total count bacteria is composed of lactobacillus, therefore last stage of storage period, its growth is indicated by low pH. Nitrose-hematin was not high difference, but TBA value was increased all treatments during storage period.
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