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Production of Fuel Bioethanol Using 2-Step Pressure Swing Absorption Process
전형진(Jeon, Hyungjin),고경모(Go, Kyung-Mo),정준성(Jeong, Jun-Seong),최기욱(Choi, Gi-Wook) 한국신재생에너지학회 2011 한국신재생에너지학회 학술대회논문집 Vol.2011 No.11
Recently, comsumption of fossil fuel is causing many problems(oilflation, global warming, environmental pollution). For this reason Renewable energy is now becoming the center of interest as a solution to these problems. Bioethanol, especially, is able to substitute petroleum as fuel; making it a viable and promising renewable energy. In order to production of fuel bioethanol, Dehydration process is essential. Azeotropic distillation, extractive and pressure swing absorption(PSA) process are some of possible dehydration process, out of which, PSA process is attractive since it required less energy and lower setup cost. In this study, we produced fuel bioethanol using 2-step PSA(3 bed + 2 bed) process for more efficient and economical process. Through this study, we produced fuel bioethanol using 2-step PSA process and concentration of fuel bioethanol was 99.54wt%(feed ethanol: 92.4wt%). We expected that because of efficient use of absorbents(zeolite), 2 step PSA process contribute to economical operation.
라이밀의 에탄올 생산 후 발효 부산물을 이용한 머핀의 품질 특성
서은옥(Eun-Ok Seo),고승혜(Seong-Hye Ko),이내택(Nae-Taek Lee),김광오(Kwang-Oh Kim),최기욱(Gi-Wook Choi),오경철(Kyung-Chul Oh) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.3
This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high β-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.