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Characteristics of bioethanol production using sweet sorghum juice as a medium of the seed culture (단수수 착즙액이용 배양종균의 바이오에탄올 생산 특성 연구)

  • Cha, Young-Lok;Moon, Youn-Ho;Yu, Gyeong-Dan;Lee, Ji-Eun;Choi, In-Seung;Song, Yeon-Sang;Lee, Kyeong-Bo
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.4
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    • pp.627-633
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    • 2016
  • Sweet sorghum [Sorghum bicolor (L)] is one of the major crops for biofuels such as sugarcane and sugar beet which raw materials rich in saccharide. Sweet sorghum juice was extracted from the stem. It's composed of fermentable sugars such as glucose, fructose and sucrose. Ethanol from the extracted sweet sorghum juice can be easily produced by yeast fermentation process. Sweet sorghum juice is consisted of not only sugars but also various nutrients like nitrogen and phosphate. For commercial production of bioethanol, seed culture is one of the important parts of fermentation, so that optimal culture medium should be selected for the reduction of processing costs. In this study, sweet sorghum juice was estimated as a culture medium for seed culture of cellulosic bioethanol. For the comparison of cultures with various substrates, it used YPD including each 5 g/L yeast extract and peptone, sweet sorghum juice and hydrolyzed Miscanthus was taken part in the culture with 2%, 5% and 10% sugar conditions. Based on media of YPD and sweet sorghum juice, cell-mass concentration was obtained maximum more than $2.5{\times}10^8CFU/mL$ after 24 h of cultivation. Consequently sweet sorghum juice is suitable for the cell culture with more than $1.0{\times}10^8CFU/mL$ after 12 h of cultivation. This can be used as a culture medium for the cellulosic bioethanol industry.

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes (스팀빵의 발효횟수에 따른 품질특성 변화)

  • Choi, Ki-Bo;Kim, Hyun-Sook;Kim, Seong-Oh;Ryu, Hong-Soo;Lyu, Eun-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.4
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    • pp.593-598
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    • 2011
  • This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.

Development of in-situ Sintered Ni-Al Alloy Anode for Molten Carbonate Fuel Cell (용융탄산염 연료전지용 in-situ 소결된 Ni-Al 합금 연료극 개발)

  • Chun, H.A.;Yoon, S.P.;Han, J.;Nam, S.W.;Lim, T.H.
    • Journal of the Korean Electrochemical Society
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    • v.9 no.3
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    • pp.124-131
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    • 2006
  • For commercialization of molten carbonate fuel cell (MCFC), it has some problems to be overcome such as decrease of porosity and thickness of the anode under the operating condition (at $650^{\circ}C$ and working pressure of more than 2 $kg_f/cm^2$). Recently, Ni-Al alloy anode has been proposed to replace the conventional Ni-Cr anode as an alternative material to resist a creep and inhibit the sintering. The objective of this research is to sinter the green sheet of Ni-Al alloy anode during single cell pre-treatment process, which has several advantages like cost down and simplification of manufacturing process. However, the Ni-Al alloy anode prepared with a conventional pre-treatment process showed the phase separation of Ni-Al alloy and formation of micropore(${\leqq}0.4{\mu}m$), resulting in low creep resistance and high electrolyte re-distribution. In order to prevent the Ni-Al alloy anode from phase-separating, nitrogen gas was used in the process of pre-treatment. Introducing the nitrogen, the phase separation from Ni-Al alloy into nickel and alumina was minimized and increased creep resistance. However, there was some micropore formation on the surface of Ni-Al alloy anode during the cell operation due to creation of lithium aluminate. Addition of more amount of electrolyte into a cell, especially at cathode, made the cell performance stable for 2,000 hrs. Consequently, it was possible to make the Ni-Al alloy anode with good creep resistance by the modified in-situ sintering technique.

Effects of Hemicellulase on Purple Sweet Potato Bread (헤미셀룰레이즈 첨가가 자색고구마 식빵의 품질에 미치는 영향)

  • Kim, Yeon-Ok;Kim, Mun-Yong;Bing, Dong-Joo;Yoon, Eun-Ju;Lee, Young-Ju;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.27 no.1
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    • pp.22-30
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    • 2014
  • In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

Quality Characteristics and Antioxidant Activities of Morning Bread- Containing Aronia Sourdough Starter (아로니아 sourdough starter를 이용한 모닝빵의 품질특성 및 항산화 활성)

  • Sim, Sol;Park, Yeong-Ju;Lee, Jin-Ho;Jeong, So-Yeon;Lim, Ju-Jin;Yu, Ga-Hyun;Kim, Eun-Gyeom;Suh, Hee-Jae
    • Journal of Food Hygiene and Safety
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    • v.34 no.5
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    • pp.463-472
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    • 2019
  • This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.

Economic Impact of HEMOS-Cloud Services for M&S Support (M&S 지원을 위한 HEMOS-Cloud 서비스의 경제적 효과)

  • Jung, Dae Yong;Seo, Dong Woo;Hwang, Jae Soon;Park, Sung Uk;Kim, Myung Il
    • KIPS Transactions on Computer and Communication Systems
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    • v.10 no.10
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    • pp.261-268
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    • 2021
  • Cloud computing is a computing paradigm in which users can utilize computing resources in a pay-as-you-go manner. In a cloud system, resources can be dynamically scaled up and down to the user's on-demand so that the total cost of ownership can be reduced. The Modeling and Simulation (M&S) technology is a renowned simulation-based method to obtain engineering analysis and results through CAE software without actual experimental action. In general, M&S technology is utilized in Finite Element Analysis (FEA), Computational Fluid Dynamics (CFD), Multibody dynamics (MBD), and optimization fields. The work procedure through M&S is divided into pre-processing, analysis, and post-processing steps. The pre/post-processing are GPU-intensive job that consists of 3D modeling jobs via CAE software, whereas analysis is CPU or GPU intensive. Because a general-purpose desktop needs plenty of time to analyze complicated 3D models, CAE software requires a high-end CPU and GPU-based workstation that can work fluently. In other words, for executing M&S, it is absolutely required to utilize high-performance computing resources. To mitigate the cost issue from equipping such tremendous computing resources, we propose HEMOS-Cloud service, an integrated cloud and cluster computing environment. The HEMOS-Cloud service provides CAE software and computing resources to users who want to experience M&S in business sectors or academics. In this paper, the economic ripple effect of HEMOS-Cloud service was analyzed by using industry-related analysis. The estimated results of using the experts-guided coefficients are the production inducement effect of KRW 7.4 billion, the value-added effect of KRW 4.1 billion, and the employment-inducing effect of 50 persons per KRW 1 billion.

Agronomic and End-use Quality Analysis of 'AromaT', a Black Rice (Oryza Sativa L.) Variety with Floury Endosperm (분질배유를 지니는 흑미, '아로마티'의 주요 농업형질 및 가공적성 평가)

  • Ha, Su Kyung;Mo, Young-Jun;Jeong, Jong-Min;Lee, Hyun-Sook;Kim, Jinhee;Seo, Woo-Duck;Jeong, Ji-Ung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.67 no.1
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    • pp.9-16
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    • 2022
  • Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

A Study on the Resource Recovery of Fe-Clinker generated in the Recycling Process of Electric Arc Furnace Dust (전기로 제강분진의 재활용과정에서 발생되는 Fe-Clinker의 자원화에 관한 연구)

  • Jae-hong Yoon;Chi-hyun Yoon;Hirofumi Sugimoto;Akio Honjo
    • Resources Recycling
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    • v.32 no.1
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    • pp.50-59
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    • 2023
  • The amount of dust generated during the dissolution of scrap in an electric arc furnace is approximately 1.5% of the scrap metal input, and it is primarily collected in a bag filter. Electric arc furnace dust primarily consists of zinc and ion. The processing of zinc starts with its conversion into pellet form by the addition of a carbon-based reducing agent(coke, anthracite) and limestone (C/S control). These pellets then undergo reduction, volatilization, and re-oxidation in rotary kiln or RHF reactor to recover crude zinc oxide (60%w/w). Next, iron is discharged from the electric arc furnace dust as a solid called Fe clinker (secondary by-product of the Fe-base). Several methods are then used to treat the Fe clinker, which vary depending on the country, including landfilling and recycling (e.g., subbase course material, aggregate for concrete, Fe-source for cement manufacturing). However, landfilling has several drawbacks, including environmental pollution due to leaching, high landfill costs, and wastage of iron resources. To improve Fe recovery in the clinker, we pulverized it into optimal -sized particles and employed specific gravity and magnetic force selection methods to isolate this metal. A carbon-based reducing agent and a binding material were added to the separated coarse powder (>10㎛) to prepare briquette clinker. A small amount (1-3%w/w) of the briquette clinker was charged with the scrap in an electric arc furnace to evaluate its feasibility as an additives (carbonaceous material, heat-generating material, and Fe source).

Detection of Salmonella spp. in Seafood via Desalinized DNA Extraction Method and Pre-culture (전배양과 탈염과정을 포함하는 DNA 추출법을 이용한 분자생물학적 방법으로 수산물 중 오염된 Salmonella spp.의 검출)

  • Ye-Jun Song;Kyung-Jin Cho;Eun-Ik Son;Du-Min Jo;Young-Mog Kim;Seul-Ki Park
    • Journal of Food Hygiene and Safety
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    • v.38 no.3
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    • pp.123-130
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    • 2023
  • Salmonella spp. are prevalent foodborne pathogens that are infective at relatively low concentrations, thus posing a serious health threat, especially to young children and the elderly. In several countries, the management and regulation of Salmonella spp. in food, including seafood, adhere to a negative detection standard. The risk of infection is particularly high when seafood is consumed raw, which underscores the importance of timely detection of pathogenic microorganisms, such as Salmonella. Accordingly, this study aimed to develop a combined pre-treatment and detection method that includes pre-culture and DNA extraction in order to detect five species of Salmonella at concentrations below 10 CFU/mL in seafood. The effectiveness of the proposed method was assessed in terms of the composition of the enrichment (pre-culture) medium, minimum incubation time, and minimum cell concentration for pathogen detection. Furthermore, a practical DNA extraction method capable of effectively handling high salt conditions was tested and found to be successful. Through polymerase chain reaction, Salmonella spp. Were detected and positively identified in shellfish samples at cell concentrations below 10 CFU/g. Thus, the proposed method, combining sample pre-treatment and cell culture with DNA extraction, was shown to be an effective strategy for detecting low cellular concentrations of harmful bacteria. The proposed methodology is suitable as an economical and practical in situ pre-treatment for effective detection of Salmonella spp. in seafood.