• Title/Summary/Keyword: Higher value added product

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Microbial bioconversion of natural Philippine nut oils into a value-added hydroxy fatty acid, 7,10-dihydroxy-8(E)-octadecenoic acid (미생물 생변환을 통한 필리핀 너트유로부터 기능성 지방산 7,10-dihydroxy-8(E)-octadecenoic acid 생산)

  • Dasangrandhi, Chakradhar;Ellamar, Joel B.;Kim, Young Soon;Kim, In Hwan;Kim, Hak-Ryul
    • Korean Journal of Food Science and Technology
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    • v.49 no.1
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    • pp.28-34
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    • 2017
  • Biocatalytic modification of natural resources can be used to generate novel compounds with specific properties, such as higher viscosity and reactivity. The production of hydroxy fatty acids (HFAs), originally found in low quantities in plants, is a good example of the biocatalytic modification of natural vegetable oils. HFAs show high potential for application in a wide range of industrial products, including resins, waxes, nylons, plastics, lubricants, cosmetics, and additives in coatings and paintings. In a recent study, Pseudomonas aeruginosa strain PR3 was used to produce 7,10-dihydroxy-8(E)-octadecenoic acid (DOD) from oleic acid. This present study focused primarily on the utilization of three natural nut oils obtained from the Philippines -pili nut oil (PNO), palm oil (PO), and virgin coconut oil (VCO)- to produce DOD by P. aeruginosa strain PR3. Strain PR3 produced DOD from PNO and PO only, with PNO being the more efficient substrate. An optimization study to achieve the maximum DOD yield from PNO revealed the optimal incubation time and medium pH to be 48 h and 8.0, respectively. Among the carbon sources tested, fructose was the most efficiently used, with a maximum DOD production of 130 mg/50 mL culture. Urea was the optimal nitrogen source, with a maximum product yield of 165 mg/50 mL culture. The results from this study demonstrated that PNO could be used as an efficient substrate for DOD production by microbial bioconversion.

A Study on the Effect of Co-operation Partners on Innovation Performance :Focused on service industry (협업 파트너가 혁신성과에 미치는 영향에 관한 연구 :서비스산업을 중심으로)

  • Jeun, Hyang-Ok;Hyun, Byung-Hwan
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.7
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    • pp.699-708
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    • 2017
  • The service industry, as a new growth engine, has become more important in response to changes in the global economy and the industrial environment. Developed countries have promoted the competitiveness of the service industry and have enhanced economic added value. Developing new services requires extensive resources. Therefore, cooperation and network building capabilities with customers, suppliers, and various knowledge creation agencies are critical sources of competitiveness. This study classified the Korean service industry by industrial type in order to enhance innovation competence.The Korean service industry lags behind that of developed countries, and this study analyzed the differences of innovation results according to collaboration partners by the classified industry. By adopting a method that applies industrial classification by Dialogic's innovation pattern, this study showed external cooperation results were different by industrial type. Analysis results revealed that companies cooperate with customers and competitors in many cases; however, product innovation was higher for companies that collaborated with private service companies. In the 'Innovation in services' industry, industry cooperation with universities showed organizational innovation achievements. In the 'Innovation through services' industry, cooperation with customers positively affected marketing innovation achievements. Consequently, the need to foster consulting firms and universities that can professionally collaborate with companies is implied in order to enhance the Korean service industry.

A Study on the Optimal Condition of Producing Charcoals to Develop Activated Carbons from a Discarded Timber (폐벌목(廢伐木)에서 활성탄(活性炭) 개발(開發)을 위한 목탄(木炭) 제조(製造)의 최적화(最適化) 방안(方案)에 관(關)한 연구(硏究))

  • Kim, Jong-Moon;Chung, Chan-Kyo;Min, Byong-Hoon
    • Resources Recycling
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    • v.17 no.5
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    • pp.66-75
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    • 2008
  • Using a pinus koraiensis and pinus rigida which are normally being discarded in South Korea, the optimal condition of producing charcoals has been studied to develop activated carbons which can be recycled as a higher value-added product. A study on manufacture of activated carbons from a discarded timber consists of two processes, the production process of charcoals from a discarded timber by low temperature pyrolysis process and the production process of activated carbons from the charcoals by chemical activation reaction. This study deals with the production process of charcoals from a discarded timber by low temperature pyrolysis process. As a results of experiment, it was investigated that charcoals produced through drying at $150^{\circ}C$ for 6hr and pyrolysis process at $500^{\circ}C$ for 1hr had the highest values in physical properties such as iodine number and BET surface area. Furthermore, through observing SEM images, the maximum development of porosity had been founded in this condition. It was confirmed that values of physical properties on using a pinus koraiensis are superior to the ones when using a pinus rigida. When charcoals were produced from a pinus koraiensis in this condition, BET surface area was approx. $640m^2/g$.

An Exploratory Study of Software Development Environment in Korean Shipbuilding and Marine Industry (조선해양산업 소프트웨어 개발환경 현황 연구)

  • Yu, Misun;Jeong, Yang-Jae;Chun, In-Geol;Kim, Byoung-Chul;Na, Gapjoo
    • KIPS Transactions on Software and Data Engineering
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    • v.7 no.6
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    • pp.221-228
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    • 2018
  • With an increase in demand for the high added value of shipbuilding and marine industry based on the information and communications technology (ICT), software technology has become more important than ever in the industry. In this paper, we present the result of our preliminary investigation on the current software development environment in the shipbuilding and marine industry in order to develop reusable software component, which can enhance the competitiveness of software development. The investigation is performed based on the survey answers from 34 developers who are working in different shipbuilding and marine companies. The questionnaire is composed of items to gather the information of each company such as the number of employees and product domain, and actual software development environment such as operating system, programming languages, deployment format, obstacles for developing components, and the adoption of software development methods and tools. According to the results of the survey, the most important consideration to select their development platform was the number of available utilities and the technical supports, followed by performance, price and security problems. In addition, the requirements of various platforms supporting and the higher reliability, and the limitations of low development cost and manpower made it difficult for them to develop reusable software components. Finally, throughout the survey, we find out that only 15% of developers used software development processes and managed the quality to systematically develop their software products, therefore, shipbuilding and marine companies need more technical and institutional support to improve their ability to develop high qualified software.

Quality characteristics of noodles added with Houttuynia cordata Thunb. powder (어성초 분말을 첨가한 국수의 품질특성)

  • Park, Woo-Po
    • Food Science and Preservation
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    • v.21 no.1
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    • pp.34-39
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    • 2014
  • The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

Effects of Additive materials on the Quality Characteristics of Dasik (다식의 제조시 첨가하는 부재료와 품질특성)

  • 정외숙;박금순
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.225-231
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    • 2002
  • This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

Physico-chemical, Nutritional, and Enzymatic Characteristics of Shiitake Spent Mushroom Substrate (SMS) (표고버섯 수확 후 배지의 이화학적, 영양적, 효소적 특성)

  • Sung, Hwa-Jung;Pyo, Su-Jin;Kim, Jong-Sik;Park, Jong-Yi;Sohn, Ho-Yong
    • Journal of Life Science
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    • v.28 no.11
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    • pp.1339-1346
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    • 2018
  • In Korea, edible mushrooms are produced largely on commercial artificial media, so the annual production of spent mushroom substrate (SMS), as a by-product of the mushroom industry, is estimated at over 200 million tons. This SMS is assumed to contain abundant fungal mycelia and pre-fruiting bodies, as well as various nutritive and bioactive compounds that are presently discarded. This study examined the physico-chemical, nutritional, and enzymatic characteristics of uninoculated sterilized medium (USM) and SMS of shiitake mushrooms with the aim of developing a high-value added product from SMS. The contents of crude protein, crude lipid, and ash were higher after the third SMS harvest ($SMS-A-3^{rd}$) than in USM or $SMS-A-1^{st}$. The contents of Ca, Mg, and P in $SMS-A-3^{rd}$ were 2.95, 2.35, and 2.1-fold higher compared than in USM. No As or Cd was detected in USM or SMS. The pH, Brix, and acidity were 4.6, 20.0, and 1.4, respectively in $SMS-A-3^{rd}$, but 5.6, 6.0, and 0.0, respectively, in USM. These results suggest a highly active production of soluble components and organic acids in $SMS-A-3^{rd}$. The distinct color differences noted for USM, $SMS-A-1^{st}$, and $SMS-A-3^{rd}$ could be used as a mycelial growth indicator. Enzyme activity assays using the APIZYM system showed that SMS is a potent source of hydrolysis-related enzymes, especially esterase (C4) and ${\beta}$-glucuronidase. Our results suggested that the SMS of shiitake has a high potential for use in environmental, agricultural, and stock-breeding industries, for example, as active ingredients for sewage treatment, waste-polymer degradation, and feed additives.

Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder (표고버섯 분말을 첨가한 Sponge Cake의 품질 특성)

  • Jo, Kyung-A;Lee, Young-Ju;Sim, Chang-Hwan;Kim, Kyung-Je;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.218-225
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    • 2010
  • To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

Effects of the Brown Seaweed Residues Supplementation on In Vitro Fermentation and Milk Production and Composition of Lactating Dairy Cows (미역부산물 첨가가 In Vitro 발효성상과 젖소의 산유량 및 유성분에 미치는 영향)

  • Baek, I.K.;Maeng, W.J.;Lee, S.H.;Lee, H.G.;Lee, S.R.;Ha, J.K.;Lee, S.S.;Hwang, J.H.
    • Journal of Animal Science and Technology
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    • v.46 no.3
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    • pp.373-386
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    • 2004
  • This study was conducted to investigate effects of the brown seaweed residues supplementation on in vitro fermentation, and milk yield and milk composition of dairy cows. Therefore, two experiments consisting of an in vitro and an in vivo growth trial were used. In in vitro experiment, brown seaweed residues(BSR) was supplemented in basal diet with 0, 1, 2 and 4% respectively, and incubated for 3, 6, 9, 12, and 24 h. The pH value, ammonia-N and VFA were investigated. The pH value tended to increase with increasing BSR during the incubation. Particularly, pH was significantly higher in BSR treatments compared with control at 9 h(p < 0.05). While, ammonia-N concentration was not significantly different across treatments during the whole incubation. BSR supplementation did not affect total VFA production, but acetate was linearly increased in BSR treatments compared with control at 12 h(p < 0.05), and its concentration was highest(92.70 mM) in 4% BSR among treatments. The concentration of iso-butyrate tended to increase in BSR treatments in comparison to control during the incubation. In addition, the concentration of iso-valerate was higher in BSR treatments compared with control at 12 and 24 h. In growth trial, BSR was added(800 g/d/animaI) to diets of dairy cow. Dry matter intake was not affected by BSR supplementation, but daily milk yield(kg) significantly increased in BSR treatment compared with control(p < 0.05). However, milk composition(%) and milk yield(kg) were not significantly different between treatments. Milk fat(% and kg/d) tended to slightly decrease in BSR treatment compared with control(3.59% and 1.06 kg/d vs. 3.32% and 1.01 kg/d), The contents of C16:0 and C20:4 in milk significantly increased in BSR treatment compared with control reflecting from dietary fatty acid composition. The content of C18:0 in milk which is end product of biohydrogenation of CI8 unsaturated fatty acids in the rumen significantly increased in BSR treatment compared with control(p < 0.05). C18:2 content in milk tended to decrease, but tended to increase trans-II C18:l and CLA contents in milk in BSR treatment compared with control. In conclusion, it could be summarized that BSR may stabilize rumen pH, and it could improve milk yield and CIA content in milk with more than 4% of diet. Therefore, BSR could be beneficially used in dairy diets as a feed additive.