• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.219-224
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• 2003

Structured lipid (SL) produced from soybean oil was enriched with conjugated linoleic acid (CLA). The SL had 21.9 mol % CLA isomers incorporated into SL-soybean after the 24-h reaction. Removal of tocopherols (73～84% loss from original soybean oil) was observed in the SL. Electronic nose can discriminate the aroma of SL-soybean from that of soybean oil. Many oxidative volatiles including pentenal, octenal, 2,4-decandienal, and nonenal were found in SL-soybean. Electronic nose, which is valuable for composite aroma analysis, can provide flavor information together with GC-MS that is useful for qualitative or quantitative analysis of each odor compound in SL.

• Environmental Engineering Research
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• v.13 no.1
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• pp.19-27
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• 2008

Simultaneous removal of ternary gases of $NH_3$, $H_2S$ and toluene in a contaminated air stream was investigated over 180 days in a biofilter. A commercially available inorganic/polymeric composite chip with a large void volume (bed porosity > 0.80) was used as a microbial support. Multiple microorganisms including Nitrosomonas and Nitrobactor for nitrogen removal, Thiobacillus thioparus (ATCC 23645) for $H_2S$ removal and Pseudomonas aeruginosa (ATCC 15692), Pseudomonas putida (ATCC 17484) and Pseudomonas putida (ATCC 23973) for toluene removal were used simultaneously. The empty bed residence time (EBRT) ranged from 60 - 120 seconds and the inlet feed concentration was $0.0325\;g/m^3-0.0651\;g/m^3$ for $NH_3$, $0.0636\;g/m^3-0.141\;g/m^3$ for $H_2S$, and $0.0918\;g/m^3-0.383\;g/m^3$ for toluene, respectively. The observed removal efficiency was 2% - 98% for $NH_3$, 2% - 100% for $H^2S$, and 2% - 80% for toluene, respectively. Maximum elimination capacity was about $2.7\;g/m^3$/hr for $NH_3$, > $6.4\;g/m^3$/hr for $H_2S$ and $4.0\;g/m^3$/hr for toluene, respectively. The inorganic/polymeric composite carrier required 40 - 80 days of wetting time for biofilm formation due to the hydrophobic nature of the carrier. Once the surface of the carrier was completely wetted, the microbial activity became stable. During the long-term operation, pressure drop was negligible because the void volume of the carrier was two times higher than the conventional packing materials.

• Journal of the Korean GEO-environmental Society
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• v.17 no.11
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• pp.35-43
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• 2016

In this study, by using a Effective Microorganisms Brewing Cycle, it confirmed the purification effect of pollutants that are adsorbed on the basins stench removal and retarding soil. On the basis of on-site application test, a soil decontamination system will be suggested. Using a Effective Microorganisms Brewing Cycle, the odor concentration is reduced 2.5 times than that of natural purification treatment method. It was measured and found that the quality of the pore water discharged from the soil is improved. In addition, it was found that a composite of copper and lead with the fermentation microorganisms adsorbed on soil particles from the surface of the stirred experiments lagoon mixed soil is reduced to 65% and 66%, respectively, The TPH organic component was confirmed that the reduction effect of 85%. Restoration of reservoir contaminated soils using the effective microorganism brewing cycle needs to be more developed and implemented as a long-term purification system. This study may be a good reference of developing more complete microorganism brewing system which will efficiently reduce the odor and soil contamination based on optimal stirring and mixing ratio of the compound solutions and contaminated soils in reservoir.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.664-669
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• 2011

Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.6
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• pp.397-405
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• 2012

In this study, performance evaluation of newly developed technology for the economical and safe removal of volatile organic compounds (VOCs) coming out from electronic devices washing operation and offensive odor induction materials was made. Metal oxidization catalyst has shown 50% of removal efficiency at the temperature of $220^{\circ}C$. Composite metal oxidization catalyst applied in this study has shown that the actual catalysis has started at the temperature of $100^{\circ}C$. Comprehensive analysis on the catalyst property using Mn-Cu metal oxidization catalyst in the pilot-scale unit was made and the removal efficiency was variable with temperature and space velocity. Full-scale unit developed based on the pilot-scale unit operation has shown 95% of removal efficiency at the temperature of $160^{\circ}C$. Optimum elimination effective rates for the space velocity was found to be $6,000hr^{-1}$. The most appropriate processing treatment range for the inflow concentration of VOCs was between 200 ppm to 4,000 ppm. Catalyst control temperature showed high destruction efficiency at $150{\sim}200^{\circ}C$ degrees Celsius in 90~99%. External heat source was not necessary due to the self-heat reaction incase of VOCs inflow concentration is more than 1,000 ppm. Equipment and fuel costs compared to the conventional RTO/RCO method can be reduced by 50% and 75% respectively. And it was checked when there was poisoning for sulfide and acid gas.