• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.208-215
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• 2004

As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.103-104
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• 2001

1997년도 우리나라 굴 총생산량은 약 20만여톤으로 일반 패류 생산량의 절반 이상을 차지하고 있으며, 대부분이 양식에 의존하고 있다. 양식산굴은 대략11월부터 출하하기 시작하여 3월까지는 주로 생식용으로, 산란기로 접어드는 4월부터 6월까지는 주로 통조림용으로 이용되고 있다. 통조림의 제조를 위한 원료 굴은 델 등의 제거를 목적으로 수세하고, 레토르트에서 자숙 및 탈각한 후 이물질 등을 제거하기 위하여 탈각 굴에 대하여 수세 및 탈수와 같은 전처리 공정을 거치게 된다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.124-125
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• 2001

1997년도 우리나라 굴 총생산량은 약 20만여톤으로 일반 패류 생산량의 절반 이상을 차지하고 있으며, 대부분이 양식에 의존하고 있다(Korean Fisheries Association, 1998). 양식산 굴은 대략 11월부터 출하하기 시작하여 3월까지는 주로 생식용으로, 산란기로 접어드는 4월부터 6월까지는 주로 통조림용으로 이용되고 있다. 통조림의 제조를 위한 원료 굴은 뻘 등의 제거를 목적으로 수세하고, 레토르트에서 자숙 및 탈각한 후 이물질 등을 제거하기 위하여 탈각 굴에 대하여 수세 및 탈수와 같은 전처리 공정을 거치고, 이 때 부산물로 자숙수와 세척수가 발생한다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Clean Technology
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• v.19 no.2
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• pp.90-94
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• 2013

We investigated one-dimensional thermal conduction for gypsum objects incorporating oyster shell powder. We presumed that according to the portion of oyster shell in the hybrid structure conductive characteristics of that would also change as some physicochemical properties such as volatile organic compound (VOC) adsorption were found to be changed considerably. Based on Fourier's 2nd law of heat conduction an analytical analysis in a flat slab (one axis perpendicular to an infinite plane) was performed. We found that composition of oyster shell and conduction-related coefficients and parameters could greatly influence on the thermal profile of that conduction, and some model experiments also served for it in the affirmative.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.469-476
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• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.33-34
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• 2022

The purpose of this study was to provide basic data for applying oyster shells and egg shells as fireproof cladding materials by substituting fine aggregates for oyster shell powder and egg shell powder, and comparing strength and fire resistance performance. The reason for the high strength was thought to be that the oyster shell had higher strength than the egg shell itself, and both ESP and OSP were measured at a backside temperature of less than 500℃, so it was judged that it could be used as a fireproof coating for steel structures.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.82-88
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• 2007

The objective of this study is to examine the effect of the waste oyster shell powder as the addition agent in bulking sludge thickening of paper manufacturing plant using DAF(Dissolved Air Flotation) and gravitational sedimentation. The effect of parameters such as dosage and size distribution of oyster shell were examined. The results showed that the optimum dosage of mixed oyster shell(size range : $\sim250{\mu}m$) was 0.8 g/L. The oyster shell addition of 5.0 g/L in sedimentation process was increased thickening concentration of 3.25 times. When 5.0 g/L of oyster shell was added in DAF process, water content of sludge was decreased from 95.5% to 82.7% in dewatering process using Buchner funnel test device. When size of oyster shell was divided four ranges($\sim53{\mu}m$, $53\sim106{\mu}m$, $106\sim150{\mu}m$, $150\sim250{\mu}m$), optimum size range for the flotation and dewatering was $53\sim106{\mu}m$.