• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.435-441
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• 1999

This study was designed to investigate the effects of roasting temperatures on the antinutritional factors and functional properties of sesame protein isolates. The protein contents a sesame protein isolates (SPI) prepared at roasting temperatures of 5$0^{\circ}C$, 10$0^{\circ}C$, 15$0^{\circ}C$ and 20$0^{\circ}C$ were 65.5%, 66.6%. 68.9% and 64.1%, respectively. Total phenolic compounds, condensed tannin and phytate contents of SPI was increased from 5$0^{\circ}C$ to 20$0^{\circ}C$. From color measurements, higher roasting temperature decreased 'L' and 'b' values significantly, but 'a' value was increased. The bulk density, fat absorption and water absorption of SPI was increased as the temperature of roasting was increased. Sesame protein isolates prepared by roasting at 5$0^{\circ}C$, 10$0^{\circ}C$ and 15$0^{\circ}C$ had higher emulsifying activity than those prepared by roasting at 20$0^{\circ}C$. Foaming capacity of SPI was not changed by roasting up to 10$0^{\circ}C$, but this property was reduced dramatically when roasted at 20$0^{\circ}C$.

• Resources Recycling
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• v.15 no.3 s.71
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• pp.38-45
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• 2006

The thermal filter press dewatering(TFPD) technology to improve the dewaterability through increasing the inner vapor pressure, lowering the filtration viscosity and forming the porosity easily within cake as applying the heat at the sludge layer was developed in this study. The hot water with temperature of $95^{\circ}C$ and pressure of $1.2kg_f/cm^2$ was supplied to the heating plate equipped between filter plates with plate size of $470{\times}470mm$ and material of polypropylene. Sludge was dewaterd by supplying pressure of $5kg_f/cm^2$ and then by squeezing pressure of $15kg_f/cm^2$. As a results of estimating the characteristics of thermal dewatering to consider the initial water content and organic content to be influenced by a period of water shortage and rainwater, the dewatered cake water content was about 35 wt% and dewatering velocity was $4DSkg/m^2{\cdot}hr$ under the rainwater period, and the dewatered cake water content was about 50 wt% and dewatering velocity was $1.5DSkg/m^2{\cdot}hr$ in the case of sludge of water shortage season. These results was superior to the mechanical dewatering performance with water content of 70wt% and dewatering velocity of $0.9DSkg/m^2{\cdot}hr$. On the base of the results of TFPD, energy consumpted to deal with DS(Dry Solid) of 1kg was estimated by 300 kJ. It was analyzed that the energy consumption of TFPD was decreased about one third with comparison to the dryer system. Dewatering velocity of this technology was faster than the one of mechanical dewatering equipment and it was easier to product low water content cake. Therefore, this technology was recognized that dewaterability was predominant because of the fast of dewatering velocity and production of low water content cake, and also this known as economical efficiency was excellent because of low energy consumption in comparison with dryer.

• Research in Plant Disease
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• v.15 no.3
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• pp.187-192
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• 2009

Pepper powdery mildew, Leveillula taurica is one of the most important pathogens of pepper in the greenhouses and fields in Korea and is becoming a worldwide disease. These experiments were carried out to investigate the optimal germination, disease development conditions, disease incidence and effective inoculation methods of pepper powdery mildew. The incidence of powdery mildew was investigated throughout the country based on the major pepper growing areas in 2009. The average rate of infected leaves ranged from 15.3% to 81.8% in greenhouses and fields. Powdery mildew incidences were more severe in greenhouses than those of fields. The optimal temperature for conidial germination was $25^{\circ}C$ and showed the highest germination at 6 hs after treatment. The range of temperature for germination was $10^{\circ}C$ to $35^{\circ}C$. Temperature of greater than $30^{\circ}C$ and below $20^{\circ}C$ affected the abnormal germination and germ tube elongation. The optimal relative humidity for germination and germ tube elongation was 85% and germination increased as relative humidity increased. Disease development started 8 days after inoculation and showed the highest disease severity at 15 days in greenhouse and field regardless of varieties. Among three different inoculation methods tested the spore dropping method was better than touching with infected leaves and spraying with spore suspension. However, the method has limitation in mass inoculation due to the amount of time consumed.

• Journal of the Korean Wood Science and Technology
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• v.16 no.2
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• pp.50-61
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• 1988

접착제(接着劑) 제조(製造)를 위하여 펄프폐액(廢液)중의 리그닌을 이용(利用)하는 연구(硏究)가 1930년경(年傾)부터 진행(進行)되여 아황산펄프폐액(廢液)중의 Lignosulfonate의 경우는 페놀수지(樹脂)나 요소수지(要素樹脂)에 증량(增量)시키거난 반응(反應)시키는 연구(硏究)인데 비하여 kraft 리그닌을 이용(利用)하는 경우는 페놀수지(樹脂)의 보문(報文)이 주류(主流)를 이루고 있으나 요소계(要素系) 공축합수지(共縮合樹脂)는 아직 발표(發表)된 바 없으며 또한 아직까지 리그닌을 이용(利用)한 상업적(商業的)인 접착제(接着劑)가 제조(製造)되어 활용(活用)되지 못하고 있는 실정(實情)이다. 따라서 본(本) 연구(硏究)는 합판제조(合板製造)의 원가절감(原價節減), 폐액이용(廢液利用)의 환경보존관점(環境保存觀點)에서 Krfat Pulp 폐액(廢液)중의 리그닌접착제(接着劑)의 제조(製造)하고져 실시(實施)하였으며, Urea-Lignin 접착제(接着劑)의 도포량(塗布量)은 일반적(一般的)으로 합판(合板)에 도포(塗布)되는 요소수지(要素樹脂)의 량(量)(320g/$m^2$)과 동일(同一)하고 압축응력(壓縮應力)은 균일(均一)하게 12kg/$cm^2$으로 하여 열압조건(熱壓條件)(온도(溫度), 시간(時間))의 영향(影響))을 아울러 규명(糾明)하였다. Urea-Formaldehyde와 Kraft lignin의 혼합비(混合比)는 중량비(重量比)(N.V.C)로 7:3으로 합성수지(合成樹脂)를 만들어 합판제조(合板製造)를 통(通)하여 구명(究明)를 결과(結果) 다음과 같은 결론(結論)을 얻었다. 1. 본(本) 실험(實驗)의 결과(結果) 요소수지(要素樹脂)의 약(約) 30%가 krfat lignin으로 대체(代替)할 수 있음을 보여준 바, Pulping 공정(工程)의 부산물(副産物)로 얻어진 폐액(廢液)은 합판제조시(合板製造時) 접착제(接着劑)의 대체원(代替源)으로 유효(有效)하다. 2. 경제적관점(經濟的觀點)에서 합판제조(合板製造)를 위한 최적열압조건(最適熱壓條件)은 $160^{\circ}C$에서 3분(分)으로 압착(壓搾)하는 것이 적절(適切)하였다.(상태(常態)): 16.49kg/$cm^2$, 내수(耐水) : 18.56kg/$cm^2$, 내온수(內溫水) : 12.53kg/$cm^2$). 3. 요소-리그닌 접착제(接着劑)로 제조(製造)된 합판(合板)의 전단인장강도(剪斷引長强度)는 양호(良好)한 접착력(接着力)을 나타냈으며, 내수접착력(耐水接着力)($30^{\circ}C$에서 3시간(時間) 심적후(沈積後) 시험(試驗)은 상태접착력(狀態接着力)과 별차이가 없거나 더 높은 인장강도력(引長强度力)을 보여준 바, 내수합판용(耐水合板用) 접착제(接着劑)로 상당한 전망(展望)을 나타냈다.

• Journal of the Korean GEO-environmental Society
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• v.15 no.9
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• pp.87-92
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• 2014

The Ground anchor is reinforcement to resist pull-out through ground that is used supports structure. The pull-out resistance of anchor is constructed by skin friction resistance from compression borehole wall in expanded wings and bearing pressure from the ground. Especially, underreamed ground anchor is reinforcement that adopts active reinforcement to prevent deformation of ground using bearing resistance generated reaming anchorage. This study is conducted to calculate bearing resistance of underreamed ground anchor. Realistic model tests were fulfilled to determine bearing resistance of anchor, and correlate results of tests to Uniaxial Compressive Strengths (UCS) of ground models that assumed weathered rock condition in 8 case. In a comprehensive series of the tests, the bearing resistances were measured by pull-out tests. The bearing resistances derived from tests have a linear correlation with UCS. We also suggest empirical equation between bearing resistance and UCS of rocks by single linear regression analyses. In test results of this study, the bearing resistances were evaluated approximately 13 times higher than UCS of the grounds, and it is qualitatively similar to numerical values of pull-out force derived from theory.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.478-483
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• 2014

To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were $605.25{\mu}g/mL$ and $598.51{\sim}681.65{\mu}g/mL$. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.460-464
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• 2002

Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter's color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R$^2$=0.9688). The breaking force of dry noodle decreased with the increase of RSHE addition. In the mastication test of cooked noodles, max. weight, strength and hardness increased with the increase of RSHE addition. Dry noodle with 0.3% and 0.5% RSHE recorded high rank, but that with RSP recorded the lowest rank in score of appearance and color by sensory evaluation. The noodle processed with 0.3∼0.5% RSHE showed high sensory quality.