• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Korean Journal of Organic Agriculture
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• v.2 no.1
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• pp.2-15
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• 1993

Major vegetables and fruits in Korea are grouped in 3 Categories according to the Concentration of NO3- content in edible parts of the plant. NO3- content are high in order fruit

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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• pp.73-79
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• 2016

Hexeneuronic acid in soda-anthraquinone(AQ) pulps from Moso bamboo(Phyllostachys pubescebs), Timber bamboo(Phyllostachys bambusoides) and Henon bamboo(Phyllostachys nigra var. henonis) was investigated with mercuric chloride hydrolysis and UV spectroscopic quantification. Concentration of hexeneuronic acid in bamboo pulps was $36.6-45.4{\mu}mol/g$, which contributed to 3.1-3.9 value increase of kappa number. Lower concentration of 4-O-methylglucuronic acid in bamboo xylan contributed to lower hexeneruonic acid content in bamboo pulps than those of hardwood(yellow poplar or eucalyptus) but higher than softwood(red pine).

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.37-45
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• 2014

Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.783-788
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• 2007

An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.

• Journal of the Korean Applied Science and Technology
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• v.17 no.2
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• pp.89-93
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• 2000

The oxidation of methane was carried out in six different configurations of plasma reactors in order to study the radical reactions inside and outside of the plasma zone and to explore the method to control them. Various radicals and reactive molecules, such as CH, $CH_{2}$, $CH_{3}$, H, and O(from $O_{2}$) were generated in the plasma. A variety of products were produced through many competing reaction pathways. Among them. partial oxidation products were usually not favored, because the intermediates leading to the partial oxidation products could be oxidized further to carbon dioxides easily. It is important to control the free radical reactions in the plasma reactor by controlling the experimental conditions so that the reactions leading to the desired products are the major pathways.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1589-1592
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• 2003

Automatic grease lubricator of gear type was developed by mechanical design, analysis and test with products manufactured by rapid prototyping machine. The mechanism of gear driving was designed in similar to the watch mechanism and lubrication could be controlled by PCB circuit. The body of the lubricator was analyzed by stress analysis with different constructed angle. Digital mockup was analyzed and RP products were combined with PCB circuit and grease. RP products and injection moulding products were tested and compared for roughness and roundness, Finally the grease was drained out for testing the time.

• Korean Journal of Pharmacognosy
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• v.31 no.2
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• pp.240-244
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• 2000

Antimutagenicity profiles of the enzymatic browning reaction products(EBRP) were investigated. The rec-assay with Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$ was carried out using their spores. The biological activities were evaluated for seven different enzymatic browning reaction products, which resulted from the reactions of seven polyphenols with polyphenol oxidase isolated from Ginkgo biloba leaves. In the spore $rec^-$ assay, most of the polyphenolic compounds tested were positive, whereas their enzymatic browning reaction products were tested negative. The mutagenicity of enzymic browning mixtures of the polyphenols and the enzymes obtained from Ginkgo biloba leaves showed negative results in the mutagenicity test using Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$. In the case where polyphenol oxidase inhibitors were added in the enzymatic reaction mixtures with polyphenols, the polyphenols showed mutagenic effect in the spore $rec^-$ assay. This suggests that the activity of polyphenol oxidase is decreased.

• Magazine of the Korean Society of Agricultural Engineers
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• v.38 no.2
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• pp.87-96
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• 1996

General concepts and overall procedures of APMAG-Agricultural Products Marketing Analysis Model using GIS(Geographic Information System) techniques for appropriate allocation and management of agricultural products marketing facilities are introduced. In this study, modeling techniques and visual reporting skills are both emphasized. The APMAG enables to analyze the temporal and spatial flow of agricultural products marketing by the flow function that is proposed in this study. Results analyzed by proposed model for rice are displayed many different ways and show the use of the given model.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.105-108
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• 1993

This study was carried out in order to investigate the condition of storage and to evaluate preference of supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed. A safety storage assay and sensory evaluation were conducted. The results are as follows: 1. In the safety storage assay, the microbiological quality of the products was good during the 13 day-storage in refrigerator. After 14 days, the total plate counts in the products were low and were determined safe. During the 17 day-storage in refrigerator, coliform was not found. 2. In the sensory evaluation, fruit products scored high in acceptability and cow liver products scored low.