• Food Science and Preservation
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• v.22 no.3
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• pp.345-352
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• 2015

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content ($X_1$, 1~5 mL), saccharification time ($X_2$, 10~18 hr) and hyssop content ($X_3$, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter's color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter's color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

• Journal of Animal Environmental Science
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• v.14 no.3
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• pp.201-210
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• 2008

Farmers directly spread the livestock manure compost on their arable land as an organic fertilizer. However, there are some difficult problems to solve. first, we are unsure of whether the livestock manure compost can meet the nutritional demand of plant. Second, application of the current powered livestock manure compost to crop land is very difficult work due to heavy weight of compost and its powdered shape. For this reason, this study was carried out to develope high quality pelletized livestock manure compost. In pelletizing process with composted manure, the optimal water content for pelletizing was around 30$\sim$40%. When rice bran was mixed with 5% as a bonding agent on volume basis, the pelletizing effect was remarkably improved. On a dry matter basis, the contents of N and P of manure compost were 1.31%, and 0.58%, respectively. After pelletizing, the contents of compost pelleted were 1.37% and 0.54%, respectively. The same parameters of pelletized compost made by screw type Instrument were 1.37% and 0.53%, respectively. The other hand, N and P content of pelletized compost made by pellet mill type instrument were 1.06% and 0.18%, respectively.

• KSBB Journal
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• v.10 no.1
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• pp.1-8
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• 1995

A lot of water soluble proteins and lipids are released from minced mackerel meat and lost into the washing waste during the leaching process of Kamaboko or surimi manufacture. The removed proteins and lipids are not only an edible things but also a big burden for treating the wastewater. In order to recover the proteins from the effluent and to use as food stuff, the "pH-shifting" treatment, a modified isoelectric point precipitation method, was tried. This method is based on a myogen-aggregation phenomenon, which occurs when a solution of sarcoplasmic proteins is acidified or alkalified beyond the critical pH zone of 2∼3 or 12∼13 respectively and then neutralized. The maximum amount of precipitation was obtained by shifting the pH of the wastewater from original pH to isoelectric point (pH 4) or alkali pH 12 and then changing to neutral pH. The precipitates were easily collected by filteration or centrifuging at 10,000rpm. The oils which were only floating in the washing wastewater are easily recovered by seperating with oil separator after pouring. The recovered proteins were slightly denaturated during this pH shifting precipitation process, while the composition of amino acids was good balance as a food.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.107-107
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• 2012

3종 복합소재인 양모와 나일론, 레이온의 염색공정은 먼저 알칼리 욕에서 반응성염료로 레이온을 염색한 후, 산성욕에서 산성염료로 양모와 나일론을 염색하는 것이 일반적이다. 그런데 양모, 나일론, 레이온은 알칼리에 민감하므로 면 염색 시 적용되는 강알칼리인 수산화나트륨을 사용하면 섬유의 취화로 인하여 강도와 촉감저하 등의 문제가 발생하게 된다. 따라서 본 연구에서는 알칼리 중 탄산나트륨과 중탄산나트륨을 사용하여 염료를 투입하지 않고 염색공정을 거친 후 백도와 인장강도를 측정하여 황변 및 강도 변화 여부를 알아보았다. 레이온 70%, 양모 19%, 나일론 11%의 혼용율을 가지는 전처리 된 편물(130$g/m^2$, 32 inch, 18 gauge)에 탄산나트륨(시약 1급) 20g/l과 중탄산나트륨(시약 1급) 20g/l 각각을 투입하고 반응성염색공정($60^{\circ}C$, 60 min)으로 처리한 경우와 반응성 염색 후 산성염색공정($98^{\circ}C$, 60 min)으로 처리한 경우로 나누어 측색을 통해 백도와 L, a, b값을 측정하고 KS K 0521에 따라 인장강도 시험을 실시하였다. 그 결과, 탄산나트륨 투입시 백도 값이 중탄산나트륨에 비해 10% 정도 낮아지고 L, a, b값도 상대적으로 yellow 방향으로 이동해 있는 것으로 나타났다. 이것은 황변이 일어남을 의미하며 육안으로 확인하였다. 또한 인장강도 측정결과를 통해 소다회 처리 시 중조에 비해 30% 정도의 강도 저하가 일어남을 확인할 수 있었다. 그러나 반응성염색 후 산성염색을 거치게 되면 황변과 강도 저하 현상이 회복되는 경향을 나타내었다. 즉, 천연/나일론 편물을 반응성염색 시 알칼리로 탄산나트륨을 사용하면 염색공정 상에서 중탄산나트륨에 비해 황변이 일어나 염료 고유의 색상 발현에 영향을 줄 수 있고 강도 또한 30% 정도 저하되지만, 후에 산성염색 공정을 거치면 산 조건과 욕중 효과를 통해 일부 개선됨을 확인하였다. 이와 별도로 이번에는 시판되는 반응성염료 5종과 산성염료 3종을 조합하여 탄산나트륨과 중탄산나트륨 투입에 따른 염색실험을 실시하고 측색(DataColor SF600 광원D65, Strength)을 통해 염착량을 비교하였다. 그 결과, 중탄산나트륨으로 염색하면 탄산나트륨에 비해 모두 염착량이 저하되었으며, 염료의 구조적 차이와 컬러별로도 그 차이는 다양하였다. 그 중 저온에너지형 반응성염료는 탄산나트륨 투입에 비해 47~60% 정도로 가장 양호하였으며, 일부 반응성염료는 20%까지 떨어지는 값을 나타내었다. 이것은 탄산나트륨보다 중탄산나트륨의 알칼리 정도가 낮으므로 반응성염료의 염착이 적은 것으로 생각되며, 저에너지형 반응성염료의 경우에는 낮은 온도나 알칼리 조건에서도 상대적으로 높은 고착률을 나타내므로 적절한 반응성염료의 선택을 통해 그 차이를 극복할 수 있을 것으로 사료된다. 이상의 결과를 통해 탄산나트륨과 중탄산트륨의 알칼리 정도가 강도와 염착량에 미치는 영향의 차이를 고려하여 최적의 현장 처방을 선정해야 함을 알 수 있었다.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.215-221
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• 2015

This study aimed to establish the optimum culture conditions for Mozzarella cheese by using Streptococcus macedonicus LC743, a strain selected for its immunomodulatory activity. For process optimization, 1.0% and 2.0% strain was inoculated and incubated at $32^{\circ}C$ and $35^{\circ}C$, respectively. The general components, bacterial count, total solids, yields, and immunomodulatory activity of the Mozzarella cheese were investigated. When the strain was inoculated at 2.0% and incubated at $32^{\circ}C$, the product quality and immunomodulatory activity was optimal and required minimal processing time. Therefore, 2.0% of S. macedonicus LC743 starter culture was added to milk at $32^{\circ}C$, after pasteurization at $63^{\circ}C$ for 30 min, and agitated for 4~5 min after addition of $230{\mu}L/kg$ of rennet. Curd was made by setting the milk 25~35 min after addition of 0.01~0.02% calcium chloride. The curd was cut at 0.1~0.12% acidity (81 min later) and after heating the cheese to up to $43^{\circ}C$. Whey was removed at an acidity of 0.17~0.18% by agitation for 53 min. Next, cheddaring for 210 min up to an acidity of 0.6~0.65%, stretching at $72{\sim}75^{\circ}C$, and molding at $65{\sim}70^{\circ}C$ were performed, and the product was allowed to cool down to $5^{\circ}C$. Salting was done with a solution of $18{\sim}20^{\circ}B{\acute{e}}$ at $12^{\circ}C$ for 20 min and drying occurred at 80~90% relative humidity at $10^{\circ}C$ for 2~3 days.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.76-81
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• 2006

We optimized conditions of extract solvents and elution solvents for total aflatoxins in foods using HPLC/FLD. The extract solvent was 70% methanol solution including 1% NaCl and the 3 mL of acetonitrile was used as elution solvent using immnuoaffinity column. The detection limits (LOD) was 0.05 ng/g. The recoveries for total aflatoxins ($B_1,\;B_2,\;G_1\;and\;G_2$) studied in foods were cereals ($74.1{\sim}95.5%,\;83.7{\sim}98.8%,\;80.4{\sim}102.4%,\;72.8{\sim}76.5%$), pulses ($85.8{\sim}87.5%,\;83.8{\sim}90.7%,\;92.0{\sim}94.5%,\;60.6{\sim}65.6%$), nuts ($84.6{\sim}97.1%,\;86.0{\sim}94.1%,\;95.5{\sim}111.5%,\;71.0{\sim}89.9%$), processed foods ($81.5{\sim}87.1%,\;82.8{\sim}85.8%,\;85.4{\sim}92.7%,\;68.9{\sim}76.4%$), dried fruits ($83.6{\sim}93.5%,\;78.1{\sim}90.4%,\;93.0{\sim}108.5%,\;64.9{\sim}78.5%$) and other foods ($72.5{\sim}98.3%,\;73.1{\sim}96.4%,\;83.5{\sim}107.2%,\;64.2{\sim}75.8%$), respectively.

• Proceedings of the Materials Research Society of Korea Conference
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• 2011.10a
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• pp.26-26
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• 2011

Fe계 TiC 합금은 미량의 합금원소를 첨가시켜 경화능, 내식성, 내마모성 성질을 개선한 특수 공구용 재료로서 현재 절삭, 내마모성, 광산, 금형재료 등의 분야에 널리 사용되고 있다. 금속과 세라믹의 복합재료인 초경합금은 비열처리용 공구강으로 WC, TiC 등의 4, 5, 6족 금속탄화물에 Co, Ni, Fe등의 철족이 결합금속으로 소결한 복합재료로 WC-Co계 초경합금이 주종을 이루고 있으나, 전략 소재로서 고가인 Co 원료를 대체하기 위한 재료로서 초경재료의 고경도와 공구강의 경제성 및 가공성의 장점을 이용한 Fe-TiC계 초경합금의 연구가 다양하게 진행되고 있다. 본 연구에서는 Fe기지에 서브마이크론 크기의 미세한 TiC 입자가 균일하게 분산된 Fe-TiC 복합분말을 경제적으로 제조하기 위해 순수한 Fe, Ti 원료분말에 비해 단가가 낮고 미세 분쇄가 용이한 FeO, $TiH_2$ 분말을 고에너지 밀링 후 반응 열처리 시키는 유사 기계화학적 공정을 시도하였다. 조성비 Fe-30wt%TiC 복합분말을 제조하기위해 마이크론(micron) 크기의 FeO, $TiH_2$, C 분말을 사용하였고, 1단계로 FeO와 C을 고에너지 밀링으로 혼합 후 반응시켜 환원시키는 공정과 2단계로 이렇게 환원된 분말과 TiH2를 고에너지 밀링으로 다시 혼합, 분쇄한 후 반응열처리 하는 두 단계 공정을 사용하였다. FeO의 환원 단계에서는 $700{\sim}1,000^{\circ}C$ 온도 범위에서 1시간 유지하였고, 고에너지 밀링 시 밀링시간, 회전속도를 변수로 두고 실험하였다. 환원된 분말은 수평관상로를 이용해 아르곤분위기에서 $1,000{\sim}1300^{\circ}C$까지 1시간 유지하여 반응열처리시켜 Fe-TiC 복합분말을 제조하였다. 준비된 복합분말을 XRD와 FE-SEM, EDS, 입도분석기 (LPSA) 등을 이용해 분말의 형태와 특성, 상, 조성, 입도, 분산도 등을 조사하였다. 제조된 Fe-TiC 나노복합분말을 방전플라즈마소결(SPS) 과 상압소결 실험을 진행하였다. Fe-TiC 복합분말 제조공정의 첫 번째 단계인 FeO의 환원반응은 $800^{\circ}C$이상의 온도에서 Fe로 환원이 진행됨을 확인하였다. 두 번째 단계인 반응열처리공정에서는 $1,000^{\circ}C$ 이상에서 TiC가 형성됨을 XRD 상분석을 통해 확인할 수 있었고, $1,100^{\circ}C$ 이상의 온도에서 반응열처리를 했을 때 XRD 분석결과와 산소 조성 분석 결과로부터 반응의 완결성과 순도에서 최적 온도 조건임을 확인하였다. 온도를 $1,300^{\circ}C$로 증가시킬 경우 반응의 완결성에 큰 변화가 없는 반면 분말입자간의 목형성이 일어나 가소결 되는 것을 FE-SEM을 통해 관찰하였다. 또한 최적조건으로 제조된 Fe-TiC 복합분말의 입도분석과 FE-SEM/EDS 관찰/분석을 시행한 결과 평균 입도 0.6 ${\mu}m$의 미세한 Fe-TiC 복합분말 내에 Fe분말 주변과 내부에 나노크기의 TiC입자가 균일하게 분산되어 존재하는 것을 확인하였다.

• Food Science and Preservation
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• v.13 no.3
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• pp.351-356
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• 2006

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.369-377
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• 2006

Protopectinase (PPase) from Bacillus subtilis was used to investigate enzymatic maceration of vegetable tissues. Optimum concentration and pH of PPase were 0.75, 0.75, and 0.5%, and 5.0, 8.0, 7.0 for red pepper, garlic, and cucumber, respectively. Optimum shaking-rate, reaction time, and temperature of PPase were 250 rpm, 150 min, and $37^{\circ}C$, respectively. Yields of mechanically macerated red pepper, garlic, and cucumber were 45.8, 47.5, and 82.1%, whereas those treated with PPase were 81.8, 84, and 98%. Over 40% Vitamin C, the most unstable component during mechanical maceration, remained intact for 12 days after enzymatic treatment. Color differences $({\Delta}E)$ of mechanically macerated red pepper, garlic, and cucumber were 1.16, 2.86, and 3.27, whereas those of PPase-treated ones were 2.87, 7.68, and 5.22 after heat treatment at $100^{\circ}C$ for 20 min. Capsaicin content of mechanically macerated red pepper was 0.4 mg/100 g, whereas that treated with PPase was 1.32 mg/100 g. Viscosity of PPase-treated vegetable decreased slowly with increasing storage period, whereas that of mechanically macerated vegetable sharply decreased. These results indicate PPase treatment of vegetable could be better choice for preparation of high-values and functionally processed food and for extending preservation period.