• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.748-757
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• 2019

The objective of the present study was to evaluate effects of probiotic mixture (PM) including Bacillus subtillus, Streptomyces galilaeus and Sphingobacteriaceae on egg production, egg quality, and eliminating odor in laying hens. A total of 240 Hy-Line Brown laying hens (50 wks of age) were divided into four treatment groups (60 replicates of birds, each) in completely randomized design. Groups were assigned to four experimental diets: CON (a basal diet of no PM additive as control), basal diet supplemented with either CP3 (0.3% commercial probiotics), PM3 (0.3% PM), or PM5 (0.5% PM 0.5). Data of egg production and egg quality were obtained during 6 weeks of experimental period. Egg production, Haugh unit, shell thickness, breaking strength, yolk color, and albumin high were significantly increased in CP3 and PM3 compared to those in CON and CP3. Ammonia levels and numbers of E. coli, total aerobic bacteria, Coliform, and Salmonella in feces were significantly increased in order of CON>CP3>PM3>PM5. The present study indicates that addition of 0.3% probiotic mixture including B. subtillus, S. galilaeus and Sphingobacteriaceae to diets may improve egg production, egg quality, and eliminate fecal ammonia of laying hens.

• Textile Coloration and Finishing
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• v.35 no.4
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• pp.196-205
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• 2023

Water-dispersed pigment is on-going study for without air pollution in the textile and print industry. Primer treatment is essential for the substrate to improve the printing quality of eco-friendly water-dispersed pigment ink. Otherwise in the case of untreated primer, the water-dispersed pigment ink will dry onto the surface and cause defective images. This study was conducted on film substrate coating (primer) to fix eco-friendly water-dispersed pigment ink on film substrate. The drying, bleeding, and color strength of the pigment ink were examined depending on the composition and mixing ratio of the coating solution. The mixing ratio of silica gel in the coating film is increased to 0, 0.5, 1, 2 and 3 and results that DK-1-3 of silica gel ratio of 1 showed the lowest bleeding such as 52%, the letter thickness of 0.76mm and DK-1-5 of SG ratio of 3 showed the highest bleeding such as 304%, the letter thickness of 2.02mm. The mixing ratio of SPA in the coating film is increased to 2.5, 5, 7.5, SPA ratio of 7.5 has a bleeding ratio of 9% and letter thickness of 0.544mm. It showed the closest value to 0.5mm. According to the result, the optimal mixing ratio of binder, polymer coagulant, silica gel is 100:7.5:1.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• Food Science and Preservation
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• v.30 no.1
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• pp.122-131
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• 2023

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62℃; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1448-1453
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• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.89-96
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• 2005

This studies were conducted to investigated the feeding effects of extruded broiler manure(BMERF) mixture and swine manure(SFERF) mixture on laying performance and egg qualify of laying hens. As a experimental feed, broiler manure, corn and tapioca were mixed in 50, 30 and $20\%$ to use for treated extrusion feed(BMERF, Exp. 1) and food waste(FW), swine manure and com were also mixed in 40, 40 and $20\%$ to use it(SFERF, Exp. 2) and implemented during 12 weeks, four replication and 30 chick of each treatment. The nutritional ingredients(protein, energy and calcium contents) of food waste, broiler manure and swine manure had been significantly improved(p<0.05) when handling extrusion. In the Exp. 1, the feed intake was much higher BMERF $40\%$ and BMERF $20\%$ than control and BMERF $10\%(p<0.05)$, the egg production of control, BMERF $10\%$ and BMERF $20\%$ were not significantly difference(p>0.05), but BMERF $40\%$ was significantly lower(p<0.05). The feed efficiency of control and BMERF $10\%$ were not significantly difference(p>0.05), but BMERF $20\%$ and BMERF $40\%$ were significantly lower(p<0.05). York color, White height and Haugh unit did not affected by BMERF additive. In the Exp. 2, the feed intake of control, FW $20\%$, SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p<0.05), but FW $40\%$ and SFERF $40\%$ were significantly higher(p<0.05). The egg production of SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p>0.05) with control, but FW $20\%$, FW $40\%$ and SFERF $40\%$ were significantly lower(p<0.05). The feed efficiency was similar tendency to the egg production, however, the egg weight, york color, white height and haugh unit were not significantly difference among each treatments(p>0.05).

• Korean Journal of Poultry Science
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• v.34 no.1
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• pp.37-42
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• 2007

This study was conducted to investigate the effects of graded levels of a herbal recipe(Herb Mix $Gold^{(R)}$, Herb BIO Co.) supplemented to a commercial layer diet. The Herb Mix $Gold^{(R)}$ is an improved recipe of Herb $Mix^{(R)}$, fortified with Angelica gigas, Discorea japonica and Ligusticum jeholense. A total of 720 layers (Hy-Line Brown) of 45 wks old were assigned to one of six treatments; control, 0.2% Herb $Mix^{(R)}$, 0.1%, 0.2%, and 0.3% Herb Mix $Gold^{(R)}$, and 6 ppm Avilamycin. Each treatment had 6 replicates of 20 birds each housed in 2 birds cages. Birds were fed diets and water ad libitum for 5 weeks. Hen-day egg production was significantly (P<0.05) different among treatments. Herb Mix $Gold^{(R)}$ 0.2% treatment showed the highest egg production followed by Herb Mix $Gold^{(R)}$ 0.3%, Herb $Mix^{(R)}$ 0.2%, Herb Mix $Gold^{(R)}$ 0.1%, Avilamycin 6 ppm and the control. Hen-housed egg production, egg weight, soft and broken egg ration, feed intake, feed conversion ratio, shell strength, shell thickness, shell color index, Haugh unit and yolk color index were not significantly different among treatments. Nor was cfu of Cl. perfringens and E. coli and Lactobacilli in the small intestinal content significantly different among treatments. The number of white and red blood cells, hemoglobin, heterophil, lymphocyte, thus heterophil to lymphocyte ratio were not significantly modified. It was concluded that Herb Mix $Gold^{(R)}$ at the level of 0.2% in the layer diet improves laying performance.

• Food Science and Preservation
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• v.21 no.2
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• pp.187-192
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• 2014

This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness ($L^*$) and redness ($a^*$) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle ($h^{\circ}$) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.