• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.226-232
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• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.48-48
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• 2011

국내 염색가공업에 종사하는 중소기업은 약 1,700여개 업체로써, 평균 50억/년 매출을 하고 있으며, 생산의 대부분을 임가공에만 의존하고 있는 실정이다. 이들 염색가공업체들은 섬유제품의 품질 향상 등을 위해 전처리, 염색, 가공이라는 섬유습식공정을 행하게 되는데 그 공정이 따로 분리되어 있어 임가공 업체 입장에서는 시간과 비용 차원에서 비효율적인 면이 존재하여 왔다. 따라서 공정합리화, 원가합리화를 위해 따로 분리되어 있는 위 공정을 통합하려는 시도를 많이 했지만 전처리/염색 공정의 통합에서 일부 성과가 있었을 뿐 효과면에서는 아직 미흡한 실정이다. 또한 가공이란 공정은 그사용 약제의 특수성에 따라 기존 Padding-Drying-Curing이라는 3 step process를 반드시 필요로 하고 있기 때문에 가공 공정의 통합은 시도조차 이루어지지 않고 있는 것이 현실이다. 따라서 염색공정과 가공공정의 통합을 시도하기 위해서는 관련 약제 개발이 출발이라 할 수 있으며 그 첫 대상은 염색 공정의 소핑과 가공공정의 유연처리를 동시에 행할 수 있는 소핑유연제로 선정하려 한다. 즉 셀룰로오스계 섬유의 반응성 염색 후 소핑 공정에서 일액형 소핑유연제, 한가지 제품만을 간편하게 사용해도 소핑효과와 유연효과를 동시에 얻어 후속 유연처리 공정을 생략할 수 있는 것이다. 그렇게 되면 시간적으로나 비용적으로 큰 절감 효과를 가져와 임가공 업체의 부담을 덜어 줄 수 있을 뿐만 아니라 공정 통합을 통해 배출되는 폐수의 양도 상당량 감소시킬 수 있을 것으로 기대된다. 본 연구 결과, 폴리옥시에틸렌 트리데실 에테르 타입의 계면활성제와 개질된 디메틸폴리실록산 계열의 실리콘 오일, 그리고 이들의 상용성을 확보하기 위한 특수 용제 및 첨가제를 최적의 비율로 배합하여 안정한 일액형 복합 소핑유연제를 제조할 수 있었다. 제조된 소핑유연제는 유백색 반투명 액상의 외관을 가지며 pH(10%solution)는 $7{\pm}1$, 고형분은 $13.5{\pm}0.5%$이었다. 이 소핑유연제의 성능 평가결과, 소핑력은 기존의 소핑제와 동등 수준으로 세탁견뢰도 4급이상의 성능을 보였고, 유연성 면에서도 기존의 유연제와 동등 수준으로 평가되었다. 이로써 기존의 분리된 소핑 공정과 유연공정을 개발된 제품을 이용하여 통합할 수 있어 염색현장의 비용절감, 공정단축의 효과를 기대할 수 있게 되었다.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.3
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• pp.226-233
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• 2023

In this study, two phases were conducted to investigate the direct injection of gaseous CO₂ into cement mortar. The aim was to advance carbon capture, utilization, and storage (CCUS) technology by harnessing industrial waste CO₂ from the domestic ready-mixed concrete industry. In the first phase, the factors influencing the physical properties of cement mortar when using gaseous CO₂ were identified. This included a review of materials to achieve physical properties comparable to a reference formulation. As a result of this phase, it was confirmed that traditional approaches, such as adjusting the water-to-cement ratio, had limitations in achieving the desired physical properties. Consequently, the second phase focused on the optimization of CO₂-injected mortar. This involved studying the CO₂ application and mixing method for cement mortar. Changes in properties were observed when gaseous CO₂ was injected into the mortar. The optimal injection quantity and time to enhance the compressive strength of mortar were determinded. As a result, this study indicated that an extra mixing time exceeding 120 seconds was necessary, compared to conventional mortar. The optimal CO₂ injection rate was identified as 0.1 to 0.2 % by weight of cement, taking both flowability and compressive strength performance into account. Increasing the CO₂ injection time did not further enhance strength. For this approach to be employed as a CCUS technology, additional studies are required, including a microstructural analysis evaluating the amount of immobilized CO₂.

• KSBB Journal
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• v.19 no.2
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• pp.93-97
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• 2004

We investigate the effect of enzyme pretreatment using protease, carbohydrase, and lipase on improvement of sludge treatment efficiency by measuring SCOD and TCOD. The enzyme-pretreatment increases SCOD of excess sludge. In addition, the amount of sludge reduction during digestion, in terms of SCOD and TCOD, are enhanced by enzyme-pretreatment. Among pretense, carbohydrase, and lipase, pretense showed the best enhancement of the sludge treatment efficiency. Sludge digestion followed by ozone and enzyme treatments showed more effective sludge treatment when compared with ozone treatment alone. Therefore, we expect that enzyme pretreatment can be used as a useful tool for enhancing the sludge treatment efficiency.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1068-1075
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• 2012

Poly(butylene terephthalate) (PBT)/Nylon6,12 core/shell micro fiber were prepared by extrusion molding. To investigate their optimum extrusion conditions, compatibility of PBT/Nylon6,12 blend micro fiber in conformity to their weight ratio and manufacture temperature was explored with SEM morphology and DSC. The alterations in their mechanical properties by extrusion speed were compared and analyzed through a UTM. In comparison with SEM figures, the domain sizes of Nylon6,12 were gradually declined by increasing the extrusion temperature of blends. Furthermore, according to these SEM images, the phase separation between Nylon6,12 domain and PBT matrix became indistinct with increasing of weight percentage of Nylon6,12. In case of DSC, the boundaries of two peaks were almost disappeared when increasing the extrusion temperature and also intervals of each two melting peaks became narrow as increasing the Nylon6,12 ratio. The mechanical properties including tensile strength, elongation, flexural strength and flexural modulus were increased as the increase in the extrusion temperature until $260^{\circ}C$. However, the mechanical properties were actually deteriorated over $260^{\circ}C$. The tensile strength, elongation, flexural strength and flexural modulus at $260^{\circ}C$ were 560 $kg_f/cm^2$, 220%, 807 $kg_f/cm^2$ and 22,146 $kg_f/cm^2$, respectively. These values are more than intermediate values of mechanical properties of PBT and Nylon6,12. These results mean that there is compatibility between PBT and Nylon6,12. Based on the extrusion conditions that produced optimum compatibility of blend, as a result, our group obtained micro fibers with the core/shell structure.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.65-80
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• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Journal of Aquaculture
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• v.21 no.4
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• pp.203-212
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• 2008

A nutritional demand of oyster, Crassostrea gigas larva as part of research for improving of utilization of microalgae being used for the artificial oyster seed production. The change of body growth and biochemical compositions of larvae were investigated during larvae rearing in hatchery. The larvae were cultured in 60 M/T tank and fed mixture 6 different phytoplankton species, Isochrysis galbana (30%), Cheatoceros gracilis (20%), Pavlova lutheri (20%), Phaeodactylum triconutum (10%), Nannochryis oculata (10%) and Tetraselmis tetrathele (10%). The initial feeding amount was $0.3{\times}10^4cells/mL$ at three times a day to D-shaped larva and the feeding amount had been increased 30% gradually every two day since the larvae were raising. The larvae were developed from D shape to pediveliger stage for 12 days. The daily growth of shell length and hight were $5.8{\sim}30.8\;{\mu}m$ and $8.7{\sim}31.4\;{\mu}m$, respectively and weight gains were changed from D shape to pediveliger as follow: wet weight was $0.52{\sim}15.0\;{\mu}g/larva$, dry weight was $0.2{\sim}6.5\;{\mu}g/larva$, and ash free dry weight was $0.1{\sim}8.5\;{\mu}g/larva$. The larvae growth pattern shown a logarithmic phase from D shape to umbone stage but after that stage shown a exponential growth aspect. The crude protein, crude lipid and nitrogen free extract (NFE) of larvae during rearing periods were analyzed as $6.1{\sim}10.6%$, $0.6{\sim}1.1%$ and 1.0-2.7%, respectively. And the total amino acid contents of the larvae during rearing periods were in order as glutamic acid $1.26{\sim}2.24%$, aspartic acid $0.97{\sim}1.70%$, and methionine $0.12{\sim}0.33%$. Of the total fatty acid in the analyzed larvae, the saturated fatty acid (SSAFA) was decreased from 54.3% (D shaped larvae) to 17.1 % (pediveliger) as larvae development but the total mono-unsaturated fatty acid (${\Sigma}MOFA$) and Poly-unsaturated fatty acid (${\Sigma}PUFA$) were increased from 29.9% and 7.8% to 40.6% and 45.6%, respectively. By the way the each fatty acid of the larvae were composed of palmitic acid $9.89{\sim}36.95%$, oleic acid $12.17{\sim}32.29%$, linoleic acid $1.96{\sim}33.55%$, EPA $2.17{\sim}11.58%$ and DHA $1.95{\sim}4.51%$. As a result of this study, the larvae of oyster were demanded a various nutrients for healthy growth and the feeding control, expecially after umbone stage larvae are a rapidly growing time, is very important for success of artificial seed production.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.69-75
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• 2015

This work was carried out to evaluate the feces and ileal digestibility of canola meal and wheat bran in ducks. Ninety Pekin ducks (6-week-old, average 3.4 kg) were divided into three treatments (6 replications/treatment, 5 birds/replication) by feedstuffs (basal diet, canola meal, and wheat bran) and were fed on these diets in individual metabolic cages for one week. After one week, the samples for analysis were collected from feces and ileum. On comparison of treatments and collected sites, the feces digestibility of basal diet was the highest among treatments on chemical compositions except crude protein and crude fat and ileal digestibility of canola meal was the lowest (P<0.01). On comparison of treatments, the digestibility of basal diet was higher and that of wheat bran was lower when compared to other treatments (P<0.05). The feces digestibility was lower than the ileal digestibility in crude protein (P<0.05) and crude fat (P<0.01). The digestibility of amino acid was the highest at feces of control group among treatments (P<0.01). No significant difference was detected in terms of digestibility of isoleucine, leucine and phenylalanine among essential amino acids, and alanine, glycine and tyrosine among non-essential amino acids between control and wheat bran, and wheat bran and canola meal. However amino acid digestibility was higher in control group when compared to canola meal group (P<0.05). Other amino acid digestibilities were not significantly differ by treatments. These results may provide the basic data on amino acid digestibility of ducks to evaluate feedstuffs and to formulate optimum diet for commercial Pekin duck.