• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.2
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• pp.117-124
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• 2003

The purpose of this study was to investigate the optical conditions to satisfied the salt concentration of 1% below of compost produced by using the material of foodwaste and sawdust. We changed the mixing ratios of foodwaste : sawdust from 7:3 to 3:7 and the ratios of foodwaste : rice hull from 6.5:3.5 to 4:6. We analyzed C/N, pH, temperature, water content, volatile solid, salt, heavy metals to check the degree of composting. The running conditions of composting were $80{\sim}133{\ell}/min{\cdot}m^{3}$ of air flow rate, 1:4 of time interval(on:off) and 7days of turning interval. Running times were 28days. The optical mixing ratio of foodwaste : sawdust was 6:4 when we compared many factors. Especially when the mixing ratios of foodwaste : sawdust or foodwaste : sawdust were 7:3 or 6:4, the composting was not accomplished by the reason of low C/N. The concentrations of heavy metal were sufficiently low to satisfied the satandard of organic compost. The salt concentration was 0.43%-0.46% that was the half of initial concentration. The rice hull was the good in pore rate and 통기성, and so it can used alternative material.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.425-431
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• 2007

The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ($60^{\circ}C$, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.336-342
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• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.31-36
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• 1987

The purpose of this study is to investigate the physicochemcal Properties of the cowpea crude and refined starch and to present the basic data for physicochemical factor which gives the properties of Mook to cowpea starch gel. Water binding capacity of crude starch was 235. In and that of refined starch was 186.0%. The pattern of change in swelling power and solubility for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, for both of crude and refined starch. The optical transmittance of 0.2% crude and refined starch suspensions were increased from $65^{\circ}C$ and showed rapid increasement during 68~$80^{\circ}C$, and their curves showed two-stage processes. The gelatinization pattern for 6n crude and refined starch suspensions were investigated by the Brabender amylograph. The corves showed the pasting temperature of $72.0^{\circ}C$ and $72.1^{\circ}C$, peak height of 11303.U. ($88.0^{\circ}C$) and 970 B.U. ($83.5^{\circ}C$) for crude and refined starch, respectively, and both showed high viscosities when cooling. Blue values for crude and refined starch were 0.369 and 0.376 respectively. Alkali number of crude and refined starch were 7.77 and 7.34, and reducing values were 3.60 and 2. 10, respectively. Amylose content of cowpea starch was 33.7%. Periodate oxidation of the starch fractions resulted that amylose had the average molecular weight of 23590, degree of polymerization of 146 and amylopectin had the degree of branching of 3.42, glucose unit per segment of 29.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.35-46
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• 2011

We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.

• Korean Journal of Medicinal Crop Science
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• v.11 no.2
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• pp.155-160
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• 2003

This study was carried out to investigate propagation characteristics of seedling and rhizome in Epimedium koreanum NAKAI. Seed germination essentially needed after-ripening duration after harvesting for 250days and more by stratification. At $20^{\circ}C$ seed emergence days and root length were 8 and 0.46cm respectively. The above-ground part of E. koreanum grew until 60days after root cutting and the underground part of it grew after that time. The optimum amount of organic fertilizer was fermented cow-manure with husk 2,000kg/10a that showed $57.5cm^2$ in leaf area per plant, 6.2cm in new rhizome length, and 0.43% in icariin content, an index component of E. koreanum, while inorganic N-fertilizer made E. koreanum worse as it increased. In nutriculture extruded rice hull media was better for growth than perlite media at 1/2 NHRI solution.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.181-186
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• 1998

The effects of sewage treatment on characteristics of sludge as a composting material were investigated for a year during the initial operation at the full-scale Chunan sewage treatment plant. Due to the shortage of design capacity of belt press, a sludge dewatering unit, non-volatile solids were recirculating and concentrating in the treatment plant, resulting in an increase of MLSS and a decrease in F/M ratio at the activated sludge system. Special attention is required for long term operations since the increase of non-volatile solids in the plant would deteriorates the treatment efficiency. The sewage sludge of the Chunan sewage treatment plant showed 79.5% of water content, 11.6% of organic content, and C/N ratio of 6.1, and contained As 1.8 mg/kg, Cd 27 mg/kg, Hg <0.1 mg/kg, Pb 54 mg/kg, T-Cr 370 mg/kg, and Cu 1,100mg/kg of heavy metals. In order to be used as raw material for optimum composting, the sewage sludge requires bulking agents for moistrure/porosity control and a carbon source for adjusting C/N ratio. However, the sewage sludge is not adequate as a soil conditioner after composing due to a high content of heavy metals. If the sewage sludge has to he used as a soil conditioner after composting, it as required to identify and remove tire industrial wastewater portions in tire influent of the plant since heavy metals in the influent were mostly concentrated in dewatered sludge.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.815-819
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• 1989

Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of $30-65^{\circ}C$. However, starch suspension showed pseudoplastic flow behavior at $70^{\circ}C\; and\;above\; 65^{\circ}C$ for 3 and 4% concentration, respectively Flow activation energy below $50^{\circ}C$ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at $60-70^{\circ}C$. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature $(65-80^{\circ}C)$ and time (15-60 min). The apparent viscosity of the starch remained constant after heating at $80^{\circ}C$ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at $70-80^{\circ}C$ was 13.09kcal/mole. The apparent viscosity of thermal-gelatinized $(90^{\circ}C)$ starch was lower than that of 15 psi-gelatinized starch.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.340-348
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• 2008

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.