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중유화력발전소에서 바이오연료 혼합연소가 연료소비량에 미치는 영향
홍상필,유호선,Hong, Sangpil,Yoo, Hoseon 한국플랜트학회 2016 플랜트 저널 Vol.12 No.3
기존 벙커C유에 바이오중유 혼합비율을 50%, 80% 및 100%로 변화시키면서, 발전기 출력 320 MW, 380 MW 일 때 각각의 시간당 연료소비량을 측정하였다. 벙커C유 전소일 때의 시간당 연료소비량과 비교한 결과 발전기 출력 320 MW에서 바이오중유 혼합비율이 50%부터 100%까지 높아짐에 따라 시간당 연료소비량이 11.0%에서 20.4%까지 증가함을 알 수 있었다. 또한 발전기 출력 380 MW에서는 바이오중유 혼합비율이 50%부터 100%까지 높아짐에 따라 시간당 연료소비량이 12.0%에서 21.1%까지 증가함을 알 수 있었다. 더 나아가 측정된 시간당 연료소비량과 발전기 출력, 연료의 고위발열량을 이용하여 발전효율을 산출하였고, 발전기 출력 320 MW, 380 MW에서 모두 바이오중유 혼합비율이 50%부터 100%까지 높아지면서 발전효율은 감소함을 확인하였다. Each of fuel consumption per hour was measured at the 320 MW and 380 MW generator output while changing mixing ratio of bio fuel oil to 50%, 80% and 100%. Fuel consumption per hour was increased from 11.0% to 20.4% as mixing ratio of bio fuel oil was changed from 50% to 100% at the 320 MW generator output comparing with fuel consumption per hour in case of bunker-C oil single firing. Fuel consumption per hour was also increased from 12.0% to 21.1% as mixing ratio of bio fuel oil was changed from 50% to 100% at the generator output 380 MW. Furthermore, it was confirmed that plant efficiency was decreased as mixing ratio of bio fuel oil was increased from 50% to 100% as a result that plant efficiency was calculated using the measured fuel consumption per hour, the generator output and the gross heating value.
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지역별 재래식 간장과 시판 개량식 간장의 품질특성 분석
김슬기,박선영,홍상필,임상동,Kim, Seulki,Park, Sun-Young,Hong, Sangpil,Lim, Sang-Dong 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1
Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.
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