• New & Renewable Energy
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• v.9 no.2
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• pp.5-14
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• 2013

The efficiency of microwave-assisted acid hydrolysis of seaweeds for the production of ethanol was investigated and its effect on hydrolysis into reducing sugar and fermentation into ethanol evaluated as compared with those by conventional heating. A brown seaweed, Laminaria japonica (10-100g/L) was hydrolysed under dilute acidic condition (0.5N $H_2SO_4$, $100^{\circ}C$) with two sorts of heating: microwave irradiation for ${\leq}10min$ and conventional heating for 10-60min. Microwave-assisted hydrolysis was shown to be more efficient. A similar range of reducing sugar and ethanol yields as with the conventional autoclave heating procedure(${\geq}30min$) was observed, but it was obvious that production of ethanol from microwave-assisted hydrolysis had a 3 times faster reaction rate leading to very short production times, lower energy consumption/loss than from the conventional heating mode, and higher biomass loading without significant reducing ethanol yield, thus microwave-assisted acid hydrolysis is a potential alternative method for more effective hydrolysis of Laminaria japonica.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.34-39
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• 2013

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1420-1426
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• 2006

To establish a rapid and effective method for the analysis of soy isoflavone which is known to have lots of variation in derivatives of glucoside, conversion rate from isoflavone conjugates to its aglycones, and decomposition of conversed aglycones were investigated with various acid hydrolysis conditions. A number of heating conditions for acid hydrolysis including heating at convection oven $(105^{\circ}C)$, water bath $(95^{\circ}C)$, heating block $(120^{\circ}C)$, and hot plate $(120^{\circ}C)$ were applied. Acid hydrolysis in heating block with reflux was chosen as the best heating condition. From the stability test of isoflavone aglycone during acid hydrolysis, genistein, daidzein, and glycitein did not show any significant changes in their contents for 60 min of hydrolysis. Ten to thirty milligram of sample per 1 mL HCl was the best ratio of sample to acid. As conclusion, acid hydrolysis for 60 min after addition of 15 mL HCl solution to 0.5 g soybean, and then fill up to 50 mL with methanol, followed by HPLC analysis was set as a final analysis method. From this method, isoflavone contents expressed as total aglycone of feed meal was the highest with content of $1288.5{\mu}g/g$ followed by those of dehulled meal.

• Journal of Korean Society of Water and Wastewater
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• v.38 no.2
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• pp.109-117
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• 2024

In this study, various pre-treatment methods were evaluated for microalgae separation. These methods aimed to facilitate safe, rapid, and cost-effective online imaging for real-time observation and cell counting. As pre-treatment techniques, heating, chemical hydrolysis, heating combined with chemical hydrolysis, and sonication were employed. The effectiveness of these methods was evaluated in the context of online imaging quality through experimentation on cultivated microalgae (Chlorella vulgaris and Scenedesmus quadricauda). The chemical treatment method was found to be inappropriate for improving image acquisition. The heating pre-treatment method exhibited a drawback of prolonged cell dispersion time. Additionally, the heating combined with chemical hydrolysis method was confirmed to have the lowest dispersion effect for Chlorella vulgaris. Conversely, ultrasonication emerged as a promising technique for microalgae separation in terms of repeatability and reproducibility. This study suggests the potential for selecting optimal pre-treatment methods to effectively operate real-time online monitoring devices, paving the way for future research and applications in microalgae cultivation and imaging.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.3
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• pp.51-59
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• 2015

Livestock sludge contains high concentration of organic matter and some heavy metals. In case of discharging into the sea, it might have negative effects in the environment. In this study thermal hydrolysis reaction was applied for livestock sludge to determine the fuelization possibility and obtain the best operation conditions. Livestock sludges were thermally hydrolyzed at temperature range $170{\sim}210^{\circ}C$ in sealed high-temperature reactors. Liquid products and dewatered cakes were analyzed. The operation at $190^{\circ}C$ was found to be best effective condition. High heating value and low heating value were 5,050 kcal/kg and 4,740 kcal/kg, respectively. Therefore, fuelization of livestock sludge using thermal hydrolysis reactor is found to be highly effective.

• Journal of the Korean Chemical Society
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• v.4 no.1
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• pp.85-87
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• 1957

We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.916-918
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• 2002

The effect of acid hydrolysis on isoflavone contents of defatted soybean flour (DSF) was investigated in this study. Isoflavone analyzed were daidzein, genistein, glycitein, daidzein, genistein and glycitein with using HPLC. The DSF suspension was heated at $95^{\circ}C$ for 4 hour with addition of HCl (0.25-3.00 N) and analyzed isoflavone. The results showed that the total isoflavone was increased as the HCl concentration increased up to 1.0 N HCl during heating, indicating conversion of glucoside isomers of isoflavone to its aglycons. However, higher concentration than 1.0 N HCl caused a relatively fast decrease in isoflavone after 4 hour of heating. These results were probably caused by degradation of isoflavone by high concentration of acid during heating. The glucosides of isoflavone were steadily decreased while its aglycons were rather increased during $1.0{\sim}2.0$ hour of heating.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.104-111
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• 2001

The first purpose of this study was to determine the changes in the allergenicity of milk and egg with heat treatment. The allergenicity of milk and egg is known to have a strong antigen. The second purpose of this study was to observe changes of disestibility of milk and egg after heat treatment. For this study, passive cutaneous anaphylaxis(PCA) inhibition experiment by using guinea pig and nonprotein nitrogen(NPN)experiment were attempted. The result were following: 1. The allergenicity of both milk and egg was reduced by heat treatment. 2. The degree of hydrolysis and PCA inhibition increased with longer heating time. 3. The increse in both the degree of hydrolysis and PCA inhibition of milk was higher than that of egg. 4. Egg contained a greater amount of allergen than milk after heat treatment. 5. The digestibility of both milk and egg was reduced by heat treatment. 6. The digestibility was reduced further by increasing heating time. 7. The digestibility of egg was lower than that of milk after the treatment.

• Journal of the Korean Ceramic Society
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• v.47 no.4
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• pp.343-352
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• 2010

A zirconia gel/polymer hybrid nanofiber was produced in a nonwoven fabric mode by electrospinning a sol derived from hydrolysis of zirconium butoxide with a polyvinyl butyral. Results indicated that the hydroxyl groups on the vinyl alcohol units in the backbone of the polymer were involved in the hydrolysis as well as grafting the hydrolyzed zirconium butoxide. In addition, use of acetic acid as a catalyst resulted in further hydrolysis and condensation in the sol, which led to the growth of -Zr-O-Zr- networks among the polymer chains. These networks gradually transformed into a crystalline zirconia structure upon heating. The as-spun fiber was smooth but partially wrinkled on the surface. The average fiber diameter was $690{\pm}110\;nm$. The fiber exhibited a strong but broad blue photoluminescence with its maximum intensity at a wavelength of ~410 nm at room temperature. When the fiber was heat-treated at $400^{\circ}C$, the fiber diameter shrunk to $250{\pm}60\;nm$. Nanocrystals which belonged to a tetragonal zirconia phase and were ~5 nm in size appeared. A strong white photoluminescence was observed in this fiber. This suggests that oxygen or carbon defects associated with the formation of the nanocrystals play a role in generating the photoluminescence. Further heating to $800^{\circ}C$ resulted in a monoclinic phase beginning to form In the heat-treated fibers, coloring occurred but varied depending on the heating temperature. Crystallization, coloring, and phase transition to the monoclinic structure influenced the photoluminescence. At $600^{\circ}C$, the fiber appeared to be fully crystallized to a tetragonal zirconia phase.