• Journal of The Korean Society of Grassland and Forage Science
• /
• v.34 no.4
• /
• pp.296-306
• /
• 2014

This study was conducted to survey and analyze the quantity of various organic wastes and to vitalize the utilization of agri-food by-products as raw materials for Total mixed ration (TMR), to improve feed cost savings and the quality of animal products. On-the-spot obstacles for animal farmers, along with legal and institutional alternatives are presented. The results are as follows. First, organic wastes in Korea are managed by the Allbaro system created in the Wastes Control Act, which processes 10,488 tons of cooking oil waste, 832,493 tons of animal and plant residues, 5,740 tons of animal carcasses, 1,171,892 tons of animal residues, and 2,172,415 tons of plant residues including 12,905 tons of rice hull and bran, for a total of 4,205,931 tons. Raw materials for TMR, namely rice hulls and bran as well as plant residues, accounted for 51.7% of the total national organic waste. The top 10 municipalities process 76~100% of all organic wastes and a supply management system is needed for the waste. Second, the 10 major agri-food by-products used as raw materials for TMR are bean curd by-product, rice bran, oil-cake, brewers dried grain, Distiller's Dried Grains with Solubles (DDGS), barley bran, soy sauce by-product, citrus fruit by-product, mushroom by-product and other food by-product (bread, noodles, snacks, etc.). Third, the biggest difficulties in using agri-food by-products are legal obstacles. Because agri-food by-products are regulated as industrial wastes by the Waste Control Act, animal farmers that wish to use them have legal reporting obligations including the installation of recycling facilities. To enable the use of agri-food by-products as raw materials for TMR, waste management system improvements such as 'the end of waste status' and the establishment of more than 10 public distribution centers nationwide are deemed essential.

• Applied Biological Chemistry
• /
• v.4
• /
• pp.33-42
• /
• 1963

1. Two fermentation methods have been compared for the production of Takju (Korean native Sake). One method (S1) uses 'Nuruk' (Korean mold wheat) and the other method (S2) uses 'Nuruk' and mold rice. The chemical analysis of source material, also, have been made in order the check the quantitative changes during the fermentation. The results are summarized below: a. The rate of fermentation was slower for the S2 method than for the S1 method. However, the residual sugar in the S2 method was smaller and the amount of alcohol produced the same as with the S1 method. This was true in spite of the fact that the total initial sugar content for the S2 method was 10 percent below that of S1. b. With both the S1 and S2 methods, 80 percent of the total alcohol production was obtained with in 3 to 4 days. c. The pH value of the base material at the beginning of fermentation was markedly different between the two methods I.e.6.0 to 6.2 for S1 and 4.8 to 5.2 for S2. However, after one or two day the pH of both materials was about the same 4.0 to 4.2 and remained at this value unit the fermentation was complete. 2. Organic acids and Sugars in the source materials have been detected by the paper partition chromatography(p.p.c.) method and the followings are obtained. a. Important Organic acids are Fumalic, malic Succinic, Citric, Acetic aicds in polished rice and Fumalic, Succinic, Acetic, Citric, Malic and Oxalic acids 'Nuruk'. The same kinds of acids as in the rice are found in mold rice, However, amount of Citrice acid is markedly increased in mold rice. b. The important Sugar, Glucose, Fructose and Raffinose in polished rice, Gulcose, Fructo, se, Xylose and one which supposed to be Kojibjose in 'Nuruk'. Glucose and those supposed to be Isomaltose, Kojibiose and Sakebiose and found in rice mold, however, no Sucrose, which was exist in polished rice, was found. 3. The important Organic acids found in fermenting mash using the p.p.c. method were Lactic, Succinic and Acetic. Citric acid identified early in the fermentation, S2 method. remained throughout. However, with the S1 method Cirtic acid was detected only during the late stage of fermentation. Sugars not found in the original materials were two which supposed to be Isomaltotriose and Pentose. Maltose found at the beginning of the fermentation disappeared within one day, Isomaltose was detected throughout the period of fermentation. 4. The Somogyi method which was employed to determine the quantitative changes of sugars in the orginal meterial and mach, showed that polished rice containes in order and in largest amounts Sucrose, Glucose, Raffinose and Fructose. 'Nuruk' contained almost equal quantities of Glucose and Fructose. However, the Glucose content of the mold rice exceeded that originally in the polished rice by 25 or 30 times. Only a small quantity of free sugars was found in the mash at the end of the fermentation.

• Korean Journal of Poultry Science
• /
• v.36 no.1
• /
• pp.15-21
• /
• 2009

A 10-wk layer feeding trial was conducted to investigate the effects of high quality corn distiller's dried grains with solubles (DDGS) on performance, egg qualities, and yolk fatty acid composition. The economics of using DDGS in the Korean situation was also analyzed. A total of 216 Hy-line Brown layers, 23-wk of age, were employed in this trial consisting of three dietary treatments (0%, 10%, and 20% DDGS), and six replicates per treatment. All experimental diets were prepared as iso-protein (17%) and iso-calorie (2,780 kcal/kg). The use of DDGS up to 20% in layer diets did not affect the feed intake, laying rate, egg weight, and feed conversion ratio (P>0.05). At 5th and 10th wk of the trial, the eggshell color, albumen height, and Haugh unit were not influenced by the DDGS supplementation. At 5th wk of the trial, the eggshell qualities, like eggshell weight, eggshell thickness, and eggshell strength, were not affected by the DDGS feeding; however, these eggshell qualities were decreased at 10th wk due to the 20% DDGS feeding (P<0.05). Yolk color of DDGS 20% increased compared to DDGS 0% at 5th and 10th wk of the trial (P<0.05). At 10th wk, yolk/egg ratio of DDGS 20% decreased compared to DDGS 0% (P<0.05). The yolk fat content was not changed due to DDGS feeding. The monounsaturated fatty acid content of yolk decreased linearly by feeding DDGS (P<0.05). The yolk polyunsaturated fatty acid content of DDGS 20% increased significantly compared to DDGS 0%. The DDGS feeding was not found to affect the degree of yolk fat unsaturation. The cost of feed (￦/kg feed) decreased as the level of DDGS increased. The production costs of egg (￦/kg egg) were cheap in the order of DDGS 10%, DDGS 20%, and DDGS 0%, indicating that DDGS is a viable alternative feed ingredient to corn and soybean meal. In conclusion, high quality DDGS ($L^*$ 61.72) could be used economically up to 20% level without any harmful effect on laying performance: however, the use of DDGS up to 10% is more economical than DDGS 20%.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2003.07a
• /
• pp.83-83
• /
• 2003

우리 전통주의 질적인 향상과 저장성이 우수한 무증자 발효주를 제조하기 위하여 쌀과 옥분의 배합 비율을 쌀 100%, 쌀 80%＋옥분 20%, 쌀 60%＋옥분 40%, 쌀 40%＋옥분60%, 쌀 20%＋옥분 80%로 달리하여 무증자로 담금한 발효주와 쌀 100%로 증자하여 발효시킨 주류의 물리화학적인 변화 및 성분함량을 측정하였으며 관능검사를 병행하여 비교 검토하여 다음과 같은 결론을 얻었다. 1) 술덧의 온도변화는 발효 초기 30 에서 시간의 경과에 따라 서서히 감소하여 발효중기 27.5 를 거쳐 발효 종료 시 모두 26.5 였다. 2) 술덧의 주정도 변화는 옥분의 양을 첨가할수록 낮아지는 경향을 보였으며 16∼18.3v/v% 였다. 3) 유기산은 무증자주는 쌀 100%일 때 0.6 g/dl로 증자주 0.49g/dl보다 높았으며 옥분을 첨가한 무증자주에서는 옥분이 첨가될수록 차즘 감소하여 80%일 때 0.34 g/dl 였다. 4) 유리아미노산 함량은 옥분이 40% 첨가되면서부터 leucine의 함량이 쌀 100% 증자주에 비해 2배 이상 증가하였으며 leucine>arginine>lysine의 순이었다. 5) 유리당 함량은 무증자로 옥분을 첨가할수록 증가하여 옥분 80%에서는 9.81mg/dl였다. 6) 휴젤유는 278.6ppm∼441.6ppm으로 쌀100% 무증자에 비해 옥분이 첨가될수록 감소하여 옥분 80%일때 가장 적은 278.6ppm이었다. 7) 휘발성 향기성분중 ester함량은 100% 무증자주에서 총 9종류가 검출되었으나 옥분이 첨가되면서 10∼12 종으로 많아졌다. Ethyl octanoate는 옥분 60%첨가 무증자주에서 19.26%로 많이 나타났으며 ethyl acetate는 옥분이 첨가되면서 증가하였다. 특히 옥분 80% 무증자주는 총 ester류함량은 적었으나 isoamyl acetate, phenylethyl acetate, ethyl octanoate, ethyl acetate의 함량이 비교적 많이 검출되어 독특한 향기를 기대할 수 있었다. 8) GC/O를 사용하여 향기성분을 동정한 결과 무증자 발효주 시험구에서는 옥분을 첨가할수록 sweet 및 warm note가 강하게 나타나는 현상을 보였다. 9) 발효주의 색도를 측정한 결과 밝기에서는 무증자구가, 적색도에서는 옥분 첨가량이 증가할수록 강하였으며 황색은 증자주보다는 무증자주의 옥분 첨가량의 증가에 따라 높아지는 경향을 보였다. 10) 관능검사 결과 쓴맛, 미묘한 맛, 좋은 맛, 떫은 맛, 신맛 그리고 좋은 맛에 대한 전체 적인 평가를 종합하면 쌀 100% 증자발효주가 가장 점수가 낮아 무증자 발효주에 비하여 기호도가 떨어지는 것으로 나타났으며 특히 옥분 첨가량 80%와 60%의 무증자주가 기호도 면에서 유의적으로 가장 높게 평가되었다.

• Journal of Nutrition and Health
• /
• v.13 no.3
• /
• pp.139-144
• /
• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Korean Chemical Engineering Research
• /
• v.46 no.2
• /
• pp.348-355
• /
• 2008

Recently, an understanding of new sources of liquid hydrocarbons such as bio-ethanol is economically very important. The present dissertation is also designed with purpose of developing the energy-saving process for the separation of bio-ethanol. In order to illustrate the predictability of proposed process for the separation of bio-ethanol, the experimental data from literatures and real plant data are used. Application of the thermodynamics of multicomponent mixtures and phase equilibria to the extractive distillation process with syntheses of heat exchanger network has enabled the development of energy-saving process for different separating agents. Developed process is capable of minimizing the energy usage and the environmental effect. This extractive process is also able to properly describe the effect of impurities, the choice of separating agent. Simulation results of extractive distillation using ethylene glycol show that impurities do not affect to extractive distillation operation and agent, ethylene glycol, was recycled without any loss. It is possible that extraction distillation has various heat network for anhydride ethanol and recovery of ethanol is maximized. Ethylene glycol as separating agent has a high boiling point to eliminate azeotropic point and on the contrary solubility of agent is low to be almost completed recovered. Proposed process is also the energy efficient process configuration in which 99.85mole% anhydride ethanol can be produced with low energy of 1.37198 (kg steam/kg anhydride ethanol).

• Korean Journal of Food Science and Technology
• /
• v.16 no.4
• /
• pp.463-471
• /
• 1984

For the eventual alcohol production from uncooked starch, an efficient saccharification process was examined by using the combined action of steeping, pectin depolymerase, ${\alpha}-amylase$ and glucoamylase. The total sugar content of rice, sweet potato and tapioka used were 4.53, 4.26, and 3.92 mmole/g sample. $70\;{\pm}\;10%$ of the total sugar was hydrolyzed when cooked starch was saccharified under the condition which is currently used in industry. The smaller starch particle was used, the more saccharification was obtained. Efficient saccharification was obtained by treatment with 5% $H_2SO_4$ (sample: working volume = 1:2) at $60^{\circ}C$ for 12 hr. Optimization was carried out for the saccharification of uncooked starch by the combined action of pectin depolymerase, ${\alpha}-amylase$, and glucoamylase. The conditions are: pectin depolymerase; pH 4.5, $45^{\circ}C$, 2 hr, ${\alpha}-amylase$; pH 6.0, $60^{\circ}C$, 1 hr, and glucoamylase; pH 3.5, $60^{\circ}C$, 1 hr. Simultaneous treatment of the combined action of macerating, liquifying and saccharifying enzymes yielded better result than stepwise treatment of 3 enzymes. Degrees of saccharification of uncooked tapioka, rice and sweet potato were 82, 90.5, and 84.5%, respectively on the basis of total sugar, under the optimized conditions.

• Journal of Life Science
• /
• v.22 no.12
• /
• pp.1665-1671
• /
• 2012

This study was conducted to assess the removal of residual pesticides and to obtain high amounts of quercetin in onion peel extracts (OPEs) by 4 washing treatments. Washing is one of the standard processing steps in obtaining functional food ingredients from onion peel. After a first detergent wash (0.2% w/v) (DW) and hot air drying ($80^{\circ}C$, 24 hr) (B), 4 washing treatments were tested, including a second DW (C), ultrasonication ($50^{\circ}C$, 10 min) plus DW (D), 0.3% $H_2O_2$ (v/v) plus DW (E), and blanching ($95-97^{\circ}C$, 2 min) plus DW (F). This was followed by 60% (v/v) ethanol extraction and vacuum freeze drying of the OPE. The E treatment yielded 89.04% OPE and a quercetin content of 96.84% in the OPE compared with the B treatment, and had the highest efficiency of all treatments tested. The OPE was tested for the presence of 177 residual pesticides and three compounds were detected in all treatments: cyhalothirn, fluquinconazole and procymidone. Cyhalothirn and fluquinconazole levels were below the permitted levels for fresh onion, while procymidone was present in the high level range of 128.01~133.46 mg/kg in all samples. The E treatment was a better washing method than the others for removal of residual pesticides. It could reduce the level of residual pesticides without changing the functional properties of the OPE.

• Korean Journal of Medicinal Crop Science
• /
• v.2 no.1
• /
• pp.14-19
• /
• 1994

Elephant food(Amorphophallus konjac K.) have been utilized its tubers in workedmaterials for a health and diet food. The author supposed that it was increased the area of cultivation and demand. This experiments were conducted to select the proper covering material during winter in order to increase yield of tubers and decrease input by 2 year's continuous cultivation, also to verified ability of seed germination and to measured efficiency of photosynthesis of plant. The proper covering materials for wintering were rice straw and rice hull. These materials were covered at 5 cm thick and at field was promoted according to emergence appearing after winter. The yields were 5,790kg /10a at 4,730kg /10a, respectively. Yield increase was 120% and 80% than that of control. The seeds collected at August 22 were germinated about 84 percent, and it was not necessary to treatment of low temperature or germination-accelerated chemicals. The widest leaf area was ranged $1,218-1,438cm^2$ at October 20 and was varied. The efficiency of photosynthesis was highest at 65-95 days after leaf emergence. The line of broad leaf and high photosynthetic efficiency per unit area was greater compare with yield. Therefore, it was supposed that these characteristics will use a marker for selection for high-yielding lines.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.31 no.3
• /
• pp.83-91
• /
• 2023

This study investigate growth responses of Chinese cabbage and nitrogen use efficiency (NUE) to application of fermented organic fertilizer produced from domestic organic resources for developing alternative materials instead of imported castor oil meal. Two types of fermented fertilizers (Fermented Organic Fertilizer A (OFA) and Fermented Organic Fertilizer B (OFB)) were produced by mixing distillers dried grains 30%, sesame cake 30%, rice bran 20% and fish meal 20% under different fermentation conditions. Treatment consisted of OFA is fermented for 21 days on plastic greenhouse, OFB is fermented for 5 days on 40℃, and MOF (Mixed Organic Fertilizer) is a fertilizer made with castor bean as the main ingredient. OFA, OFB and MOF were applied at the rate of 320 kg N/ha. Chinese cabbages were cultivated from Aug. to Nov. in 2022. Growth and yield of Chinese cabbage were no significant differences among all treatments except control (non-fertilized, NF). However, NUE of Chinese cabbage was higher the fermented fertilizer treatment (OFB: 81.4%, OFA: 79.1%) than the MOF (65.3%). It was observed that urease activity in the fermented fertilizer treatment was significantly higher than the MOF. This result confirmed that fermented fertilizers have similar effect on growth and yield with the MOF and could improve the NUE of crop.