• Korean Chemical Engineering Research
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• v.60 no.3
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• pp.414-422
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• 2022

The objective of this work was to investigate the feasibility of acid-catalyzed hydrothermal fractionation for maximum solubilization of the hemicellulosic portion of two typical agricultural residues. The fractionation conditions converted into combined reaction severity (CS) in the range of 1.2-2.9 was used to establish a simple reaction criteria at glance. The hemicellulosic sugar yield of 56.6% was shown when rice straw was fractionated at the conditions at the conditions; 160 ℃ of temperature 0.75% (w/v) of H₂SO₄, 20 min of reaction time, 1:15 solid/liquid ratio. The hemicellulosic sugar yield of 83.0%, however, was achieved when barley straw was fractionated at the conditions at the conditions; 150 ℃ of temperature 0.75% (w/v) of H₂SO₄, and 15 min of reaction time, 1:10 solid/liquid ratio. For barley straw, acid-catalyzed hydrothermal fractionation could be effectively performed. After the fractionation process, the remaining fractionated solids were 48.5% and 57.5% from raw rice and barley straws, respectively. The XMG contents in the solid residues decreased from 17.3% and 17.6% to 6.0% and 2.6%, which corresponded to 16.7% and 8.5% on the basis of the raw straws, respectively. In another way, only 5.6% of cellulose and 8.5% of XMG were lost due to excessive decomposition during the acid-catalyzed hydrothermal fractionation of barley straw, compared to cellulose and XMG losses of 6.4% and 26.6% in rice straw. Hemicellulosic sugars from the rice straw were considered more over-decomposed due to the somewhat higher reaction severity at the acid-catalyzed hydrothermal fractionation.

• Korean Journal of Plant Resources
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• v.35 no.4
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• pp.455-463
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• 2022

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.35-41
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• 2023

The purpose of this study was to examine the effect of each storage temperature condition of 5, 10, 15 and 20℃ to maintain the freshness of mini paprika (Capsicum annuum cv. New Raon Red) in corrugated box. Changes in general appearance, fresh weight loss, firmness, SSC (solid sugar content), and Hue angle were investigated. Furthermore, storage at temperatures ranging from 5℃ to 15℃ for 14 days resulted in maintaining freshness for 35 days. Paprika stored at 20℃ showed significantly higher loss of fresh weight and firmness than that of other storage temperatures. Furthermore, paprika stored at 5℃ and 10℃ showed a lesser decrease in hue angle than that at 15℃ and 20℃. However, the SSC of mini paprika was not significantly affected by storage temperature. These results suggest that corrugated box packaging in combination with low storage temperatures (5~10℃) could be effective in prolonging the shelf life of mini paprika. Therefore, the results represented that the low temperature storage in combination with cardboard box treatment could be effective in prolonging the shelf life of fresh paprika.

• Journal of Life Science
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• v.34 no.5
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• pp.296-303
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• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.

• Food Science and Preservation
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• v.30 no.4
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• pp.654-662
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• 2023

The Aster glehni extract has many therapeutic and medicinal values. Therefore, it is essential to set appropriate conditions for enzyme treatment to efficiently extract A. glehni. In this study, changes in the quality of A. glehni extract depending on the concentration and time of enzyme treatment was investigated to increase its effective utilization. Compared to the control, the pH of the extract of A. glehni its soluble solid content increased with the enzyme treatment. The color of the A. glehni extract changed from green-yellow to reddish-yellow with the increase in treatment duration. The fructose and sucrose contents of the extract were the highest at 7.73% and 6.78%, respectively, in the control group without the enzyme treatment. Glucose and maltose contents were 6.91% and 4.44% in the C group (3.2% enzyme concentration and 60 min for enzyme treatment), respectively. Total polyphenol content, which shows antioxidant activity, was the highest at 7.38 mg GAE/g in the E group (1.6% of enzyme concentration and 120 min for enzyme treatment). 2,2-diphenylpicrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) showed the highest radical scavenging activity in the C group (3.2% of enzyme concentration and 60 min for enzyme treatment). These results enable setting appropriate conditions of enzyme treatment in terms of enzyme concentration and time for the production of dry powders using A. glehni extract.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Journal of the Korean Society of Radiology
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• v.83 no.6
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• pp.1385-1393
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• 2022

Metaplastic carcinoma of the breast is a heterogeneous group of neoplasms with mixed epithelial and mesenchymal differentiation. Metaplastic carcinoma of the breast is a rare and aggressive malignancy, with high recurrence and metastasis. Metaplastic carcinoma with chondroid differentiation is an uncommon subtype that tends to have a relatively good prognosis than that of other subtypes. We report the imaging features of three cases of pathologically proven metaplastic carcinoma with chondroid differentiation as follows: a high-density mass with amorphous or coarse heterogeneous calcifications on mammography; a microlobulated or partially indistinct, complex cystic, and solid mass on sonography; and a relatively circumscribed or partially indistinct, irregular mass with heterogeneous T2 high-signal intensity and heterogeneous or rim enhancement with initial fast enhancement and delayed washout on MRI.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.4
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• pp.62-71
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• 2014

Three types of diffuser systems were manufactured and applied to investigate the effect of liquid fertilization of pig manure slurry by application of aeration processes. In the first type reactor, commonly used diffuser system, which diffuse air upward by diffusing aerator fixed at the bottom of the reactor is installed. In case of the second type, air diffuser is installed 10 cm above of the bottom of a reactor. In the third type reactor, the venturi-type air diffuser is installed at circulation pipe, which return pig slurry in the reactor(mixing-in-pipe process). The pig manure slurry separated to solid/liquid was flowed into the experimental reactor, and left as it for one week to precipitate solids. The concentration of organic matter, T-N, T-P and BOD in the raw pig manure slurry flowed into the reactor of bottom-fixed type aeration process were 1.82%, 4,400 mg/L, 360 mg/L and 13,542 mg/L, respectively. After aeration the concentration of organic matters, T-N, T-P and BOD in the slurry were 2.01%, 4,400 mg/L, 420 mg/L and 16,824 mg/L, respectively. The concentration of organic matter, T-N, T-P and BOD in the mixing-in-pipe type changed from 1.58%, 3,700 mg/L, 260 mg/L and 15,735 mg/L to 1.96%, 4,000 mg/L, 340 mg/L, and 18,098 mg/L, respectively. Changes of the concentration of organic matter, T-N, T-P and BOD of the pig manure slurry collected from the middle layers of two aeration reactors; bottom aeration process and the mixing-in-pipe process, were 10.4%, 0%, 16.7% and 24.2% and 24.0%, 8.1%, 30.8% and 15.0%, respectively. The thickness of foam layer generated on the surface of pig manure slurry in aeration tank was thinner in mixing-in-pipe reactor than bottom-fixed type aeration reactor.

• Journal of the Korea Organic Resources Recycling Association
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• v.28 no.1
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• pp.53-64
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• 2020

A 2㎥/d combined wastewater treatment pilot plant containing the multi-stage vertical stacking type nitrification reactor was installed and operated for more than 1 year under the operating conditions of the short-circuit nitrogen process (pH 8, DO 1mg/L and Internal return rate 4Q from nitrification to denitrification reactor). For economically the combination treatment of food wastewater and the leachate from a landfill, the optimal combination ratio was operated by adjusting the food wastewater with the minimum oil content to 5-25% of the total throughput. The main treatment efficiency of the three-phase centrifugal separator which was introduced to effectively separate solids and oil from the food wastewater was about 52% of SS from 116,000mg/L to 55,700mg/L, and about 48% of normal hexane (NH) from 53,200mg to 27,800 mg/L. During the operational period, the average removal efficiency in the combined wastewater treatment process of BOD was 99.3%, CODcr 94.2%, CODmn 90%, SS 70.1%, T-N 85.8%, and T-P 99.2%. The average concentrations of BOD, CODcr, T-N, and T-P of the treated water were all satisfied with the discharge quality standard for landfill leachate ("Na" region), and SS was satisfied after applying the membrane process. On-site leachate had a relatively high nitrite nitrogen content in the combined wastewater due to intermittent aeration of the equalization tanks and different monthly discharges. Nevertheless nitrite nitrogen was accumulated, denitrification from nitrite nitrogen was observed rather than denitrification after complete nitrification. The average input of anti-forming chemical during the operation period is about 2L/d, which seems to be economical compared to the input of methanol required to treat the same wastewater.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.199-204
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• 2006

This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.