• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.470-476
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• 2014

This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at $4^{\circ}C$, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.

• Transactions of the Korean hydrogen and new energy society
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• v.30 no.6
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• pp.567-577
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• 2019

Due to the depletion of fossil fuels and environmental pollution, demand for alternative energy is gradually increasing. Among the various methods, a method to convert biomass into alternative fuel has been proposed. The bio-fuel obtained from biomass through pyrolysis process is called pyrolysis oil (PO) or bio-oil. Because PO is difficult to use directly in conventional engines due to its poor fuel properties, various methods have been proposed to upgrade pyrolysis-oil. The simplest approach is to mix it with conventional fossil fuels. However, due to their different polarity of PO and fossil fuel, direct mixing is impossible. To resolve this problem, emulsification of two fuels with a proper surfactant was proposed, but it costs additional time and cost. Alternatively, the use of alcohol fuels as an organic solvent significantly improve the fuel properties such as fuel stability, calorific value and viscosity. In this study, blends of diesel, n-butanol, and coffee ground pyrolysis oil (CGPO) which is one of the promising PO, was applied to diesel generator. Combustion and emissions characteristics of blended fuels were investigated under the entire load range. Experimental results show that ignition delay is similar to that of diesel at high load. Although, hydrocarbon and carbon monoxide emissions are comparable to diesel, significant reduction of nitrogen oxides and particulate matter emissions were observed.

• Journal of the Korean Geotechnical Society
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• v.32 no.11
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• pp.21-29
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• 2016

In this study, recycled aggregates crushed from waste concrete were sorted into three groups, 10-13 mm, 13-20 mm, and 20-25 mm. They were treated in different ways and then their crushability was evaluated for each treatment. Coffee waste was used for reducing their pH level. The pH of recycled aggregate was almost 11, regardless of aggregate sizes. The pH of coffee waste was nearly 5 and 10, 30, or 50 g of coffee waste was mixed with 1000 ml of distilled water and recycled aggregates. The lowest pH was about 6.2 when 50 g of coffee waste was mixed. Aggregates were treated with microwave or soaked for 1 day in vinegar (pH = 2) for neutralization reaction. Microwave treated and neutralized aggregates showed 3.3% and 6.2% higher crushing values compared to non-treated one, respectively. Neutralized treatment was more effective for crushing. In crushing tests, a sample height of 120 mm was tried, which gave 6.3% higher crushing value. A four stepped loading with each 100 kN gave 7.1% higher crushing value, compared to standard 100 mm height and 400 kN continuous loading.

• The Science & Technology
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• no.9 s.460
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• pp.36-39
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• 2007

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2020.11a
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• pp.23-24
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• 2020

커피박을 FeCl₃·6H₂O로 전처리하여 제조한 자성 복합재의 유출유 회수 실험을 진행하였다. 전반적으로 사용하지 않은 디젤엔진 오일이 사용한 디젤엔진 오일보다도 오일 회수율이 높게 나타났고, 수중온도가 5℃일때보다도 25℃일 때 오일 회수량이 더 높게 나타났다. 실험 결과는 모든 온도에서 오일 회수량을 높이기 위해서는 FeCl₃·6H₂O 전처리 용액의 농도가 최소한 0.1 M은 되어야 함을 보여 주었다.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.299-304
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• 2013

The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents) were spectrophotometrically determined, and the content of chlorogenic acid (5.17-69.78 mg) and caffeine (74.38-146.32 mg) were determined using HPLC-UV. All varieties of regular coffee studied showed antioxidant potential (88.78-487.52 mg trolox equivalents/serving size), which was conferred by their concentrations of phenolic compounds, caffeine and chlorogenic acid. There were significant (p<0.01) correlations between the total phenolics ($r^2$=0.732) and flavonoids ($r^2$=0.8705) and the antioxidant capacity, suggesting that these components were likely a significant contributor to the antioxidant capacity of commercial regular coffee brews.

• New & Renewable Energy
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• v.18 no.3
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• pp.23-31
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• 2022

This study evaluated the potential of coffee waste (CW) and used frying oil (UFO) as an additive in the production of pitch pine (PIP) and Mongolian oak (MOK) pellets. Ash contents obtained from CW and UFO were 0.5% and <0.1%, respectively. The calorific values of UFO (31.4 MJ/kg) and CW (26.3 MJ/kg) are higher than PIP (20.6 MJ/kg) and MOK (19.1 MJ/kg). For pellets fabricated using a pilot-scale flat-die pellet mill, regardless of fabricating conditions, moisture content (MC) and bulk density of PIP and MOK pellets satisfied the A1 wood pellet standard for residential and small-scale commercial uses, as designated by the National Institute of Forest Science (NIFOS) of the Republic of Korea. When CW was used as an additive, durability of PIP pellets made with 12%-MC sawdust and MOK pellets increased. The optimal conditions for producing PIP and MOK pellets could be by adding 20 mesh CW as an additive and the using of 12%-MC sawdust. However, durability of PIP pellets and ash content MOK pellets did not satisfy the A1 wood pellet standard of NIFOS. Thus, further research is needed to improve the properties of wood pellets with additives.

• Food Engineering Progress
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• v.22 no.4
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• pp.337-343
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• 2018

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited anti-inflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, and interferon ${\gamma}$. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.237-243
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• 2020

Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.

• Journal of Digital Convergence
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• v.16 no.2
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• pp.299-304
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• 2018

Brand Extension is a leading marketing strategy that makes use of brand assets, and it aims to see the success of a new product of a brand by utilizing the level of consumers' brand awareness, loyalty, resemblance, and image. However, the review of previous studies revealed that there were cases of fashion brands extending into coffee brands, but not vice versa. The study aims to suggest a new proposal to extend the coffee brand, the most preferred brand by consumers, to an effective office space service. It proposes making a napping and working area for the working Starbucks lovers who often go business trips and like to work in a private space. The researcher expects that the study will inform about the efficient manner to use office spaces including shared service and area.