• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.82-88
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• 2007

The objective of this study is to examine the effect of the waste oyster shell powder as the addition agent in bulking sludge thickening of paper manufacturing plant using DAF(Dissolved Air Flotation) and gravitational sedimentation. The effect of parameters such as dosage and size distribution of oyster shell were examined. The results showed that the optimum dosage of mixed oyster shell(size range : $\sim250{\mu}m$) was 0.8 g/L. The oyster shell addition of 5.0 g/L in sedimentation process was increased thickening concentration of 3.25 times. When 5.0 g/L of oyster shell was added in DAF process, water content of sludge was decreased from 95.5% to 82.7% in dewatering process using Buchner funnel test device. When size of oyster shell was divided four ranges($\sim53{\mu}m$, $53\sim106{\mu}m$, $106\sim150{\mu}m$, $150\sim250{\mu}m$), optimum size range for the flotation and dewatering was $53\sim106{\mu}m$.

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.378-379
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• 2011

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.610-616
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• 2002

In order to improve a complicated Cheongju manufacturing process, saccharification process with gelatinized rice flour was employed during a Cheongju fermentation. High sugar content without unsaccharified residue appeared to impede the yeast growth and fermentation. To solve this problem, addition of zeolite to the saccharifying solution containing 20% (w/v) sugar and fed-batch system were employed. These adjustments resulted in a increase of yeast viability and 40% time-saving alterations of fermentation. The Cheongju, having 18% (v/v) of ethanol content and fresh and rich flavor, could be made in 12 days. Yeast cells recovered from the fermentation precipitates could be reused up to four times without any adverse effect on cell viability, alcohol production, and flavor of the product. The complicated conventional brewing process of Cheongju can thus be simplified effectively.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.2
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• pp.189-197
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• 1985

The purpose of this study is to improve the method and the apparatus for recovering freon-11 used in a process for increasing the filling capacity of tobacco. The first, the theoretical recovery rate of freon-11 was calculated from vapour pressure and thermodynamic properties of freon-11. The second, the usability of theoretical data was evaluated by the comparison between the theoretical data and the experimental data from the pilot plant. The result obtained under the present experiment condition was quite similar to the rate at 15kg/cm2 and 5$^{\circ}C$, but the theoretical data evaluated were 0.1 to 0.3% lower than the experimental data at 20 to 25kg/cm2 and 5$^{\circ}C$. The recovery rate of the cooling and the compression system was about 95% with freon-11 used in this system and that with freon-11 concentrate of waste gas was about 3 to 3.6% at 20 to 25kg/cm2 and 5$^{\circ}C$.