• Environmental engineer
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• s.20
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• pp.26-30
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• 1988

• Environmental engineer
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• s.58
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• pp.28-37
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• 1991

• Environmental engineer
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• s.18
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• pp.26-29
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• 1988

• Environmental engineer
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• s.59
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• pp.56-59
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• 1991

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.141-145
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• 1982

Busuge is conventional snack food in Korea which is made from steeped glutinous rice. The effect of the steeping time on total acidity, viscosity, canons, phosphorus and raising power of glutinous rice was investigated. Total acidity was increased from 0.3 to 1.02% by steeping for 20 days at $10^{\circ}C$. Viscosity was increased from 25.5 to 32.4 cP after 14 days steeping and thereafter decreased to 23.5 cP. K, Na, Ca, Mg and P were leached 68, 67, 85 and 16% on 20 days steeping, respectively. K, Na and P were leached in the initial period, and Ca, Mg in the middle period of steeping. Raising power was increased according to the acidity increase and leaching of Ca, Mg and inorganic phosphorus during steeping. However, influence of the former on raising power was greater than the after.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.305-312
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• 2014

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. There was change of single breadth that some carbonization occurs according to rise of processing temperature and crude ash content rises relatively, and crude protein and crude fat content had hardly changed and moisture content decreased. The solid elution rate of the herbal teas appeared by 0.18~0.27% (w/w), it increased as puffing temperature rises. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones. Benzopyrene content happened difference in B(${\alpha}$)P content according to processing temperature, raw material by 0.18~0.24 ppbs.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.818-823
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• 2002

Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was $14{\sim}17%$. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.601-605
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• 1997

Physicochemical properties of kochujang and doenjang using extrudated wheat flour(EWF) during aging were evaluated. Moisture content and crude protein were no great changes during fermentation and among samples(En, wheat flour, and wheat). NaCl and pH value were decreased(pH was decreased from 5.1 to 4.7 for kochujang and 5.4 to 5.0 for doenjang in EWF) and while titratable acidity increased during aging in each samples(8.7 to 9.1 for kochujang and 11.0 to 11.3 for doenjang in EWF). Amino acid type nitrogen and color value were decreased. En had the highest a value(5.9 for kochujang and 5.3 for doenjang) after 30 days fermentation. This results showed the applicability of good quality of kochujang and doenjang prepared with EWF.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1352-1363
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• 2015

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and $110^{\circ}C$ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, $100^{\circ}C$ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.285-294
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• 1999

Changes of chemico-physical properties and mturitiy during pig manure composting were analysed using three kinds of bulking agents with rice hull(T1), rice hull and extruding hull mixture (T2, 1:1, v/v), and extruding hull(T3). During composting process, temperature of T1, T2 and T3 were maintained over $50^{\circ}C$ for 31, 21, and 35 days respectively. Organic matter content of each treatment was decreased from 82.2%, 82.0%, and 82.8% to 70.5%, 68.9% and 69.7% and pH increased to 8.85, 9.91, and 8.80, respectively. Total nitrogen content of all treatments gradually decreased, but C/N ratio, phosphorous, and potassium content did not, show any changes during composting process. Both germination rate and early growth were tested using radish seeds for composting maturity. From those results, it was concluded that all treatments were stabilized after 45th day and extruding hull(T3) added compost was superior to others. The test of suppressive effect showed that all treatment have no effect against Fusarium oxysporum, Alternaria altemata, Botrytis cinerea. Compost supplemented with rice hull showed an inhibitory effect after 30th days, while compost supplemented with rice hull and extruding hull(T2) had an inhibitory effect during all period against Rhizoctonia solani. But treatment with extruding hull(T3) added compost did not have any inhibitory effect against Rhizoctonia solani. Only 63th samples in T1 and T2 treatment showed inhibitory effect against Colletoerichum gloeosporioides. However, T3 did not. Suppressive effect of extracts from 67 kinds of composts was investigated in vitro against plant pathogens, such as Fusauum oxysporum. Alternaria alternata, Colletotrichum gloeospoioides, Rhizoctonia solani, and Botrytis cinerea. Thirty two of them showed inhibitory effect against more than one phytopathogen, nine against one pathogen, four against two, six against three, six against four, and seven against five.