• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.443-450
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• 2019

We studied to find the optimal manufacturing conditions of coffee grounds sludge RDF with oil drying method. We expanded the lab scale to pilot scale to compare the efficiency of the oil-drying equipment and The selection of the ratio of coffee grounds and oil, the setting temperature, and the temperature change and water content with time were measured. In order to analyze the characteristics of the research results, characteristics of solid fuels produced(Coffee grounds of oil-dried) by calorimeter, TGA, combustion equipment, and combustion gas measuring instrument were analyzed. As a result, the ratio of oil to coffee grounds was 4: 1, and when the setting temperature was set to $300^{\circ}C$, the water content reached 10wt.% or less within 20 minutes. ln addition, it showed high calorific value of 6,273kcal/kg. However, coffee grounds had a similar composition to wood and showed high luminance and produced a lot of CO in combustion gas. As a result, it is considered to be unsuitable for thermoelectric power plant and camping fuel, but the initial ignition speed is high and the heat generation is high, so it is considered that it can replace the fuels for current use.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.185-190
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• 2022

The purpose of this study is to verify the effect of learners' satisfaction with the educational environment on the achievement level in the outreach coffee barista and bakery lifelong education program. The results of this study conducted over 10 sessions for learners living in Y city are as follows. Firstly, the satisfaction with the instructor was the highest, the satisfaction with the program content was the next, and the satisfaction with the program environment was the lowest. Secondly, as a result of analysis through pre-post evaluation, it was found that there was a significant level of improvement in learning effect. Thirdly, as a result of analyzing the effect on the achievement level, it was found that satisfaction with the instructor had a significant effect on the level of knowledge, and satisfaction with the content of the program had a significant effect on the level of attitude. However, satisfaction with the program environment was found to have no significant effect in all areas of knowledge, skill, and attitude. In conclusion, even if the educational environmental factors are poor in the outreach coffee barista and bakery programs, high satisfaction with the instructor and the content of the program can have a significant learning achievement. With this study, it is hoped that the outreach coffee barista and bakery education program will be further activated.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.271-276
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• 2022

This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: "coffee made from food service business operator" and "coffee made from food manufacturer." The levels of total aerobic bacteria were 0.74-6.21 log CFU/mL in 15 samples and fungi were 0.70-4.00 log CFU/mL in 21 samples. Total aerobic bacteria was detected at higher levels in "coffee made from food service business operator" than in "coffee made from food manufacturer," and the difference was not significant. Three samples in "coffee made from food manufacturer" exceeded the standard for total aerobic bacteria. Escherichia coli, Coliform, and 12 types of foodborne bacteria were not detected in all samples. The extraction method detected no difference in cell counts of total aerobic bacteria and fungi. Therefore, to reduce microbial contamination of Dutch coffee, managing hygiene while maintaining the refrigeration temperature from the bean management stage to the sale process is crucial.

• Applied Chemistry for Engineering
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• v.34 no.4
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• pp.426-433
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• 2023

Capacitor performance was considered using coffee grounds-based activated carbon produced through oil extraction and KOH activation to increase the utilization of boiwaste. Oil extraction from coffee grounds was performed by solvent extraction using n-Hexane and isopropyl alcohol solvents. The AC_CG-Hexane/IPA produced by KOH activation after oil extraction increased the specific surface area by up to 16% and the average pore size by up to 2.54 nm compared to AC_CG produced only by KOH activation without oil extraction. In addition, the pyrrolic/pyridinic N functional group of the prepared activated carbon increased with the extraction of oil from coffee grounds. In the cyclic voltage-current method measurement experiment, the specific capacitance of AC_CG-Hexane/IPA at a voltage scanning speed of 10 mV/s is 133 F/g, which is 33% improved compared to the amorphous capacity of AC_CG (100 F/g). The results show improved electrochemical properties by improving the size and specific surface area of the mesopores of activated carbon by removing components from coffee grounds oil and synergistic effects by increasing electrical conductivity with pyrrolic/pyridinic N functional groups. In this study, the recycling method and application of coffee grounds, a bio-waste, is presented, and it is considered to be one of the efficient methods that can be utilized as an electrode material for high-performance supercapacitors.

• Vending industry
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• v.7 no.1 s.19
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• pp.86-87
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• 2007

세계 최대 자판기 대국인 미국의 저력은 오랜 전통에서 나온다. 자판기 산업과 문화가 가장 일찍이 태동을 했으며, 이를 기반으로 세계 자판기 시장의 흐름을 선도해 왔다. 이 흐름이 세계자판기 시장에 연쇄 파장을 불러일으키게 마련이다. 미국에서 개발 발전된 사무실 커피서비스 기기가 국내에서도 변형 발전되어 식당 같은 서비스업종에 대대적으로 보급된 것처럼 말이다. 미런 점에서 볼 때 미국 자판기 산업의 역사를 살펴보는 것도 의미 있는 일이다. 미국자판기협회 (NAMA)의 자료를 통해 미국자판기 시장의 역사가 어떻게 발전이 되어 왔는지를 살펴보자.

• Vending industry
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• v.4 no.4 s.12
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• pp.54-61
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• 2004

• 베이커리
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• no.7 s.432
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• pp.137-139
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• 2004

• Monthly Korean Chicken
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• v.2 no.4 s.10
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• pp.1-1
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• 1996

• 베이커리
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• no.4 s.369
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• pp.100-101
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• 1999