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Onboard CO2 Capture Process Design using Rigorous Rate-based Model
정종연,서유택 한국해양공학회 2022 韓國海洋工學會誌 Vol.36 No.3
The IMO has decided to proceed with the early introduction of EEDI Phase 3, a CO2 emission regulation to prevent global warming. Measures to reduce CO2 emissions for ships that can be applied immediately are required to achieve CO2 reduction. We set six different CO2 emission scenarios according to the type of ship and fuel, and designed a monoethanolamine-based CO2 capture process for ships using a rate-based model of Aspen Plus v10. The simulation model using Aspen Plus was validated using pilot plant operation data. A ship inevitably tilts during operation, and the performance of a tilted column decreases as its height increases. When configuring the conventional CO2 capture process, we considered that the required column heights were so high that performance degradation was unavoidable when the process was implemented on a ship. We applied a parallel column concept to lower the column height and to enable easy installation and operation on a ship. Simulations of the parallel column confirmed that the required column height was lowered to less than 3 TEU (7.8 m).
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정종연,임승택,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75°C in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.
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The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies
정종연,최지훈,최윤상,한두정,김학연,이미애,이덕훈,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3
This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC)compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE L^* values than those from SC, but were redder (higher CIE a^* values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.
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Cooking Pattern and Quality Properties of Ground Pork Patties as Affected by Microwave Power Levels
정종연,이의수,최지훈,최윤상,Long-Hao Yu,이시경,이치호,김천제 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1
This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7℃ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values. This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7℃ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.
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정종연,백현동,이의수,한두정,최지훈,최윤상,김학연,김천제 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.34
본 실험은 돈육 후지 부위를 이용하여 육포를 제조하는 과정에서 침지 시간에 따른 육포의 물리적, 이화학적 특성 및 관능적 특성을 조사하여 육포제조 방법을 더욱 표준화 하고자 실시하였다. 침지시간에 따른 돈육 후지의 침지수율은 시간이 경과함에 따라 유의적으로 높아졌고 pH는 침지시간에 따라 차이가 없었으며 보수력은 유의적으로 높았다. 육색은 L〈sup〉*〈/sup〉, a〈sup〉*〈/sup〉, b〈sup〉*〈/sup〉-value 모두에서 침지시간이 경과함에 따라 유의적으로 낮아졌다. 건조하여 제조된 육포의 건조수율은 침지시간이 경과함에 따라 유의적으로 높아졌으나 수분함량은 차이가 없었으며. 육색은 L〈sup〉*〈/sup〉, a〈sup〉*〈/sup〉, b〈sup〉*〈/sup〉-value 모두 침지시간이 길어짐에 따라 유의적으로 낮아졌다. 조직감 측정은 12시간 침지한 육포의 hardness가 높았으며 24시간 침지한 육포의 springiness가 높았고 48시간 침지한 육포의 cohesiveness, gumminess, chewiness가 전체적으로 높은 값을 보였다.
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정종연,곽종명,허탁 한국전과정평가학회 2001 한국전과정평가학회지 Vol.3 No.1
한 제품에 대하여 전과정평가(Life Cycle Assessment; LCA)를 수행하는 목적에는 여러 가지가 있을 수 있는데, 본 연구에서는 석유화학산업의 최상위공정이 ㄴ정유산업에 대한 국가 환경데이터베이스를 구축하고, 공정의 개선점을 찾기 위한 연구 수행시 유용한 정보를 제공하기 위해서 각 제품에 대해 어떤 유틸리티가 환경영향을 많이 유발시키는가를 파악하고, 이렇게 규명된 유틸리티들을 대상으로 각 제품에 대해 어떤 단위공정이 가장 큰 기여를 하는가의 key issue를 규명하였다. 이는 향후 관련 연구에 참고사항으로 이용될 수 있을 것이다. While there may be many different goals involved in the LCA study of a product, the goal of the present study is to construct LCI databases of petroleum refinery products(oil, diesel, naphtha) and to identify the key issues associated with the product system. One of the key issues identified is the use of utilities in the process of petroleum refinery products. Utilities associated with the product system are examined in more detail to find out the main unit processes which require relatively large amounts of utilities.
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