• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.62-71
• /
• 2015

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.813-820
• /
• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.525-531
• /
• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.13 no.3
• /
• pp.181-186
• /
• 2010

Characteristics of household wastes production from fishing village in small island was investigated. Investigation was conducted in August and December to represent seasonal characteristics of summer and winter, respectively. Amount of household wastes production was 0.65 kg/capita·day and this is relatively low value compared with nationwide average. Food wastes, papers, vinyl and plastics are major part of combustible portion in household wastes. Composting is inappropriate method as a final disposal method in terms of C/N ratio calculated from elemental analysis. It is recommended that incineration can be appropriate way as a final disposal method of household wastes because low heating value of household wastes is equivalent to that of crude oil. The fraction of food wastes in household is considerably higher than the values obtained from other residential areas in nationwide. Thus, it is evaluated that household composting devices and vermicomposting facilities are necessary to reduce the amount of food wastes. It also can be evaluated that incineration is optimal method as disposal method of household wastes from fishing village except food wastes.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.24 no.4
• /
• pp.92-98
• /
• 1982

The major objective of this study was to investigate the heat resistance of epoxy resin mortar. For this purpose, these tests of compressive and bending strength were accomp- olished with various heating temperature (40˚C, 60˚C, 80˚C, 100˚C, 120˚C), and with various mixing ratio (1: 2, 1: 4, 1: 6, 1: 8, 1:10, 1:12, 1:14). The exprimental resin was to be Epi-Bis type epoxy resin, which is widely used as construction materials. The results obtained are summarized as follows; 1. The variations of color tone started to begin at 60˚C, and it has come out very heavy at 120˚C. It was assumed that the decrement of weight resulted from carbonization were about 0.22% at 100˚C, and about 0.34% at 120˚C. 2. The compressive and bending strength were increased with temperature rise up to 80˚C, but these were made rapid decrease when the given temperature was over. And so, the mean decrement of compressive and bending strength at 120˚C reached up to 35.5% and 26.4%, respectively. 3. The regression equation between compressive and bending strength for epoxy resin mortar under heat exposure were obtained as follows; od=0. 371oc+39. 23 (r=0. 986) And the estimated value of bending strength was corresponded to about 37 percent in comparing with that of the compressive strength. 4. Consquently, the heat resistance temperature of epoxy resin mortar was to be around 80˚C, and it was generally very low values. But it was regarded that the epoxy resin mortar will not be difficult with materials of civil engineering works and agricultural structures.

• Elastomers and Composites
• /
• v.38 no.4
• /
• pp.326-333
• /
• 2003

Even though many studies have been reported about rubber vulcanization, it is still remained difficult to find a quantitative relationship between the final states of vulcanized rubber and initial formulation or processing conditions. Dynamic differential scanning calorimetry (DSC) method is known as a comparatively easy method to research for the rubber vulcanization in both experimental and analysis. In the present research, a study on the vulcanization reaction of NR/CB composites modified by isoprene(IR) and chloroprene(CR) rubbers is carried out using dynamic DSC method. Thermograms with several different heating rates were obtained and analyzed using the Kissinger method. Analysis showed that the vulcanization reaction was progressed through the first order reaction mechanism. In addition, the reaction temperature was severely influenced by the kinds or rubber modifiers, in this case, more influenced by CR than by IR. Those effects were clearly verified in the values of activation energy. Kinds of carbon blacks, however, could hardly influence on the reaction mechanism.

• Polymer(Korea)
• /
• v.32 no.1
• /
• pp.77-84
• /
• 2008

The thermal properties, morphology, mechanical properties and gas permeability of the blends of poly (amic acid) (PAA) and poly (o-hydroxyamides) (PHAs) having pendant group was investigated. The 5% weight loss and major weight loss of the b)ends occurred in the ranges of $348{\sim}407^{\circ}C$ and $589{\sim}615^{\circ}C$ upon a heating process. After a thermical annealing, the tensile strength and initial modulus of blends increased $3.7{\sim}52.9%$ and $34.4{\sim}70%$ from the value of pure PAA, respectively. Especially the tensile strength and modulus of the PAA/MP-PHA=9/1 showed the highest values (97.5 MPa and 2.67 GPa, respectively), which were 53 and 70% higher than those of pure PAA. The fine PHA domains were found to be uniformly dispersed. The interfacial adhesion between PAA and PHA was identified to be good. The gas permeabilities of PAA/M-PHA blend increased with M-PHA contents.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.527-532
• /
• 2015

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.784-791
• /
• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.16 no.4
• /
• pp.57-63
• /
• 2008

The characteristics of the bio-oil produced by the pyrolysis process with pig feces was investigated in this paper. The continuous auger-type reactor produced bio-oil was maintained at the temperature range of 400 to $600^{\circ}C$, which was higher than a typical that in a conventional pyrolysis system. The pig feces was used as the feedstock. The bio-oil and its compositions were characterized by water analysis, heating values, elemental analysis, bio-oil compounds, by Gas Chromatography/Mass Spectrometry (GC/MS), and functional group by $^1H$ NMR spectroscopy. It was found that the maximum bio-oil yields of 21% w.t. was achieved at $550^{\circ}C$. This result suggested that this auger reactor might be a potential technology for livestock waste treatment to produce bio-oil because it is able to be improved to reach higher efficiency of bio-oil production in further study. The pyrolysis system reported herein had low heat transfer into the feedstock in the auger reactor so that it needs improve the heat conduction rate of the system in further study.