• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1832-1838
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• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.401-401
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• 2022

우리나라 대규모 하수처리장에 상용화되어있는 응집공정의 운영상 난점을 극복하고자 대체공정으로 고안된 인 결정여과공정(HCF, Hydroxyapatite Crystallization-Filtration process)의 pilot plant를 구축하고 부산슬러지의 자원화를 위해 그 특성을 검토하였다. 기존의 hydroxyapatite(HAP) 결정화공정 내 탈탄산(decarbonation) 단계를 생략하는 HCF공정의 경우에 고농도의 Ca²⁺ 주입과 처리수내 탄산염으로 인해 HAP을 포함하는 석회계 슬러지가 발생하는데, 이는 산성화된 토양의 개량제(중화제)로 널리 사용될 수 있다. 본 연구를 위해 경기도 I하수처리장 2차침전지 후단에 구축된 처리용량 27.1 - 135.6 m³/day HCF pilot plant의 전처리 조건은 pH 10.0 - 11.0, Ca²⁺ 농도 80 mg/L이었다. 결정여과조는 선속도 1.0 - 5.0 m/hr, 상향류로 운전되며, 여재는 2.0 - 3.0 mm의 석회석 모래를 충전하였다. 역세척은 중앙에 Air lifting pipe를 설치하여 역세척수가 처리수와 분리배출되도록 설계하였고, 침전시켜 역세척 슬러지를 회수하였다. 처리수의 평균 T-P, PO₄-P 및 SS는 각각 0.05, 0.04, 1.1 mg/L으로 모든 항목에서 방류수 수질기준 이하로 안정적으로 유출되었다. 회수된 HCF 슬러지는 SEM-EDX, XRD, FT-IR을 활용하여 그 특성을 분석하였다. SEM-EDX로 분석된 슬러지의 원자분율은 CaCO₃ 또는 HAP으로 추측되었다. 또한, XRD spectrum 분석결과, 슬러지의 주요 구성성분은 calcite, HAP, phosphoric acid(H₃PO₄) 및 brusite로 나타났다. FT-IR 분석결과, 슬러지는 대부분 인산염 및 탄산염의 무기물로 구성되어 있으며, 유입수의 인 농도가 높을수록 슬러지 내 HAP의 함량이 calcite보다 높은 것으로 나타났다. 고농도의 Ca²⁺을 주입하여 탈탄산단계를 생략한 HCF의 부산슬러지는 HAP 이외에도 CaCO₃와 칼슘-인 화합물로 구성되어 있는 것으로 나타났다. 하수 인 고도처리를 위한 HCF공정의 하수처리시설 인 고도처리 적용이 검증되었으며, 부산슬러지를 산성화된 토양의 개량제(중화제) 또는 비료로서의 재활용 및 자원화 가능성이 시사되었다.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.12
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• pp.706-713
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• 2017

This study compared and analyzed the water treatment efficiency and the applicability of water treatment plant using the existing Mechanical Rapid-Mixer by introducing the Non-powered Vortex Mixer to the domestic water treatment plant. For this study, fluid flow characteristics and head loss of a Non-powered Vortex Mixer are calculated by Computational Fluid Dynamics (CFD)respectively. The head loss rate inside the mixer was 11.30% when the inflow velocity was 0.5 m/sec, 16.27% at 0.6 m/sec and 21.44% at 0.7 m/sec, the head loss rapidly increased at the optimal velocity of 0.5 m/sec. For the inflow velocity of 0.5 m/sec, the turbulent intensity at the inlet was 2.37% and at the outlet was 7.83%, so there was sufficient mixing strength for the particulate matter and the coagulant. The result of the water quality of the treatment plants with the inflow velocity of 0.38 m/sec that was operated in three years after replacing all 12 units of the existing Rapid-Mixer with the Non-powered Mixer met the standards. Hence, it is possible to reduce the energy consumption of 64,143 ~ 65,306 kWh/year since the Rapid-Mixer is replaced by the Non-powered Vortex Mixer.

• KSBB Journal
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• v.24 no.6
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• pp.533-540
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• 2009

In this work, 5'-nitroindirubinoxime (5'-NIO) has been prepared as solid dispersions using a supercritical aerosol solvent extraction system (ASES) process in order to enhance its water solubility and dissolution rate. Solid dispersions of 5'-NIO and poly(vinyl pyrrolidone) (PVP) were prepared in various weight percent ratios. Three-component solid dispersions consisting of 5'-NIO, PVP, and poloxamer 188 (P188) were also prepared to study the influence of P188 level on their morphology, crystallinity, and dissolution behavior. All samples were prepared at $35^{\circ}C$ and 180 bar using supercritical carbon dioxide. The particle morphology and size of the two-component solid dispersions were found to be nearly spherical and much smaller (100-200 nm) compared with the original 5'-NIO. The morphology of three-component solid dispersions became more agglomerated as the level of P188 increased. The crystallinity of the original 5'-NIO was not observed in the solid dispersions prepared by the ASES process. Faster dissolution rates were observed for the three-componet solid dispersions because the arrangement of ethylene oxide and propylene oxide blocks of the poloxamer 188 enabled the formation of micelles in an aqueous phase.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of the Mineralogical Society of Korea
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• v.16 no.4
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• pp.295-305
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• 2003

This study aims to provide the physicochemical properties of three kinds of organo­smectites which can be diversely used in industries. Some properties of them were compared with Na­smectite. Three kinds of organo­smectites such as Hexadecyltrimethylammonium(HDTMA), Benzyldimethyltetradecylammonium(BDTDA), and Cetylpyridinium(CP) exchanged smectites were manufactured for this study. Three types of organo­smectites showed the alkaline character(pH 9), very low swelling property and viscosity, and a fast flocculation behavior because of strong hydrophobic property in contrast to hydrophilic Na­smectite. Three organo­smectites showed the strong interlayer expansion with basal spacing from $19\AA$ to $23\AA$ compared with the Na­smectite of about 12 $\AA$. Organic cations such as HDTMA, BDTDA, and CP exchanged into smectite were completely decomposed in the temperature range from $250^{\circ}C$ to $400^{\circ}C$. Generally, three organo­smectites showed the similar mineralogical, physicochemical and thermal properties. But their properties are quite different from Na­smectite. Considering economically, CP exchanged smectite would be used for the diverse utilization field in the future time.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.199-208
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• 2012

The purpose of this study is to investigate the characteristics of Sansapyun prepared with various amounts of Sansa concentrate(0%, 5%, 10% 20%, 30%) gelatinized with Chinese water chestnut starch. The Moisture contents and pH values decreased with Sansa concentrate increased. The Hunter L value of Sansapyun significantly decreased(p<0.001), but a, b values increased with Sansa concentrate increased. The hardness, springiness, chewiness, gumminess, cohesiveness were the highest in the control sample(0%) and the adhesiveness was the highest in Sansapyun with 30% sansa concentrate. In the sensory evaluation, red color, sour flavor, fruity flavor, Chinese medicine flavor, Sour taste, Chinese medicine taste, brittleness, stickiness increased with Sansa concentrate increased. Sleekness, hardness, springiness, gumminess decreased with Sansa concentrate increased. Sansapyun prepared with 10% Sansa concentrate showed the highest acceptance score(p<0.001). In addition, this study showed the possibility of Chinese water chestnut starch which is less expensive and easily available as a good replacement starch for traditional mung bean starch to prepare Kwapyun.

• Journal of the Mineralogical Society of Korea
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• v.17 no.3
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• pp.245-265
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• 2004

This study was to compare the geological occurrences and geneses of the Myogi, Tsukinuno, Dobuyama and Kawasaki bentonite deposits distributed in the Tertiary sedimentary basins of NE Japan, and to compare the mineralogical and physicochemical properties of their bentonites. The Japanese bentonite deposits are mainly distributed in the Green-tuff region which was formed in Neogene. The shape of ore body of the Myogi, Tsukinuno and Kawasaki deposits formed by the diagenesis are layered and stratiform. In contrast to this, the Dobuyama deposit formed by hydrothermal alteration shows the cone shape. The mineralization age of four deposits are 1.8 ～ 21 Ha from Early Miocene to Pliocene. The Dobuyama bentonite with the highest montmorillonite content shows the highest surface area, CEC, MB adsorption, and strengths. The Tsukinuno bentonite with a little high montmorillonite content is characterized by strong alkalinity, high viscosity and swelling. The Kawasaki bentonite, the Na-Ca mixed type, shows higher viscosity and swelling than the Ca-type Dobuyama bentonite. The Myogi bentonite with the lowest montmorillonite content shows the properties of low viscosity, In adsorption, strengths and a little high CEC and surface area. The high CEC and surface area of this deposit is due to the sufficient occurrence of zeolite. A strong dispersion in the Na-type bentonite and a strong flocculation in the Ca-type bentonite took place, and both the types show a slow flocculation with time. The physicochemical properties of the bentonite are mainly controlled by the montmorillonite content, interlayer cations, and impurity minerals such as zeolite. But bentonites inconsistent to this factors are sometimes occurred. This is maybe due to the crystal chemistry such as layer charge of montmorillonite and crystal morphology of montmorillonite such as aspect ratio.