• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.119-127
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• 2018

Purpose: Fermented feedstuffs have been found to improve productivity, reduce manure odor, and increase immunity. However, because there is not a commercialized pelletizing system for fermented total mixed ration (TMR) for pig feeding in Korea, a pelletizing system using TMR fermented feed was developed. Methods: The particle size, density, and volumetric density of the TMR feeds used in the test were measured. The pellet durability index (PDI, %) value of the pelletized TMR feed based on its moisture content, and the amount of pellet production based on the rotation speed of the compression roller were measured. Results: The test materials, TMR1 and TMR2, were approximately compressed to 387 kg/m3 with 18.2% (w.b.) and 544 kg/m3 with 22.2% (w.b.), respectively. Throughout this pellet molding test, the moisture content from 15 to 20% (w.b.) of mixture feedstuffs, including fermented forage, could be used for pellet molding. Based on the results, a small-scale pellet molding system of fermented TMR was designed and manufactured for pig farms. As rotation speed increased, the throughput increased, whereas the moisture content decreased by approximately 2% (w.b.) because of pellet molding. The best yield of pellets with 94.2% PDI was of 536 kg/h at 135 rpm rotation speed. Conclusions: Although the throughput of the prototype increased as the rotation speed increased, it was difficult to operate because of the greater noise and the lower PDI (%) at the higher rotation speed of the pellet molding rotor. It was found that the best production of pellets using the prototype was 536 kg/h having a PDI of 94.2% or more at a rotation speed of 135 rpm.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.43-48
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• 1982

Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density. MT-FPC packed in glass bottle with air and stored at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.

• Journal of Korean Society of Transportation
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• v.24 no.2 s.88
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• pp.31-41
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• 2006

The main purpose of this paper is to develop the practical method to estimate the congestion price in odor to overcome the difficulty of traditional microeconomics approach for demand and cost function concepts. In this paper, we estimate the theoretical congestion toll which reflecting the real traffic conditions such as a speed-density functions using a traffic engineering methods We calculates the optimal congestion toll based on the real traffic conditions assuming that the electronic road pricing (ERP) systems ave installed for the study road. After evaluating the various speed-density relationship methods. we found that the Drake model is best suited for the Gangbyeon Expressway Using the Drake model, the optimal congestion toll will be 94 to 3,255 Won for the traffic speed between 44km/h to 68 km/h based on wage rate method and 107 to 6,381 Won for the marginal substitution method for the Gangbyeon Expressway in city of Seoul, Korea.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.63
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• pp.13-21
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• 2001

The present study compared the two experimental methods on inquiring the image structure of odors: Presenting a stimulus is one, and not presenting a stimulus is the other. For experiment one, five odors were presented, and the subjects were instructed to evaluate the odors on 7-point scale for each of the 25 adjectives. For experiment two, no odor was presented, and the subjects were instructed to perform the pair-wise comparisons for the each pair of two adjectives on their similarities on 7-point scale. The data from the two experiments were analysed and compared using MDS(Multi-Dimensional Scaling), Correlation, Cluster Analysis. The results showed that there was no structural differences between two experimental methods in term of the Image structure of odors. But, minor disparity was found between two methods in terms of density of distribution of the adjectives. It was construed that the difference came from the difference of the memory that was used for each of the experiments; that is, short term memory for experiment one and long-term memory for experiment two.

• Journal of Life Science
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• v.11 no.1
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• pp.76-82
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• 2001

Fifteen species of microorganisms were isolate form the intestines of fishes, fish feed, and ferment. Eleven microorganisms except HY4, HY8, HY12, and HY13 were Gram-positive, and HY1, HY2, HY3, HY5, HY6, and HY7 produced lactic acid. The species of HY1, HY2, HY3, HY4, HY5, HY6, HY13, and HY14 showed some growth in the medium containing 1% of NaCl. Except HY6, HY7, HY8, HY12 and HY5, 10 isolates had proteolytic activity, whereas only HY13 and HY14 had lipase activity. From all the results four isolates (HY3, HY4, HY13 and HY14) were chosen for the degradation of fish wastes. There was no mutual inhibition among the microorganisms, and the optimum temperature and pH for the growth of the mixed culture were found to be 3 2$\^{C}$ and 7, respectively. Under the optimum growth conditions the maximum optical density and the maximum specific growth rate were estimated to be 2.35 and {TEX}$0.46h^{-1}${/TEX}, respectively. Major microorganisms in the mixed culture at the log-phase were HY3 and HY4, which occupied 70%. The degrading efficiency of fish waste by the mixed microorganisms was 2.3 times higher, compared to control. The total amount of free amino acids in the degraded products from fish wastes was 39g/100g protein and little odor was produced by the mixed microorganisms after 48 hours.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.309-321
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• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• Journal of Environmental Science International
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• v.18 no.4
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• pp.445-450
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• 2009

In this study, the fundamental experiments were performed for catalytic oxidation of NO (50 ppm) on $MnO_2$ in the presence of ozone. The experiments were carried out at various catalytic temperatures ($30-120^{\circ}C$) and ozone concentrations (50-150 ppm) to investigate the behavior of NO oxidation. The honeycomb type $MnO_2$ catalyst was rectangular with a cell density of 300 cells per square inch. Due to $O_3$ injection, NO reacted with $O_3$ to form $NO_2$, which was adsorbed at the $MnO_2$ surface. The excessive ozone was decomposed to $O^*$ onto the $MnO_2$ catalyst bed, and then that $O^*$ was reacted with $NO_2$ to form $NO_3^-$. It was found that the optimal $O_3$/NO ratio for catalytic oxidation of NO on $MnO_2$ was 2.0, and the NO removal efficiency on $MnO_2$ was 83% at $30^{\circ}C$. As a result, NO was converted mainly to $NO_3^-$.

• KSBB Journal
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• v.22 no.5
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• pp.336-340
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• 2007

Supercritical carbon dioxide was used to remove coffee odors. The odor removal efficiency was tested with coffee drink prepared by the espresso extraction method. Five typical odors in coffee were analyzed with GC and these odors in deodorized coffee were compared to those in control. Supercritical carbon dioxide extraction conditions were optimized as 350 bar and 70$^{\circ}C$ because the solvating power of supercritical fluid is depend on the density which is determined by temperature and pressure. A modified head space method was applied to collect coffee odors in coffee drink prepared by the espresso extraction method. Odors generated in coffee drink made with deodorized coffee powder were reduced by 73% in total mass of typical five coffee odors.

• Food Science and Preservation
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• v.22 no.3
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• pp.361-368
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• 2015

In this study, the fermentation characteristics of Yakju were investigated by addition of protein and lipid. These are classified according to raw material (rice, glucose) and inducing substance (rice protein, rice lipid). Alcoholic fermentation occurred at $25^{\circ}C$, after 14 days. The results of this study were as follows: Alcohol content of Yakju with rice protein was higher than those of other samples. The pH and glucose of rice Yakju were detemied to be 4.86~5.13 and 4.17~4.86, respectively. Titratable acid and the total amino acid content of the Yakju with rice protein were the highest among other samples. The optical density contents of the rice Yakju and glucose Yakju were 0.52~0.653 and 0.27~0.61, respectively. The concentration of organic acids in rice Yakju (433.98~519.31 mg%) was higher than that of glucose Yakju (303.76~387.50 mg%). The major organic acid components of the Yakju were succinic, citric, acetic and lactic acids. The nitrogen compound concentrations of rice Yakju (4377.38~10208.06 ppm) was higher than that of glucose Yakju (671.20~9368.93 ppm). The protein odor correlation coefficient was 0.98 (p<0.001) showing a very high correlation coefficient, while lipid odor coefficient showed a negative correlation with -0.038 (p<0.458).