• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• Korean System Dynamics Review
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• v.5 no.2
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• pp.175-197
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• 2004

The research studies the classic beer game simulation model from a new perspective. It does so by providing each agent with two ordering policies, and creating a set of rules that allow an agent to change its policy. Such a change is triggered based on an agent's confidence in their own performance, and on the relative confidence of their nearest neighbour. The overall effect is that policy diffusion can occur, where, under certain circumstances, an agent will mimic the behaviour of its neighbour, if it believes that its neighbour is performing better. The motivation behind this research is to provide an experimental base upon which the decision making strategies of business agent can be studied.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.6-9
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• 1996

A total of 47 beer samples, produced in Korea. Were analyzed for their N-nitrosamine levels by gas chromatography-thermal energy analyzer. N-nitrosodimethyamine(NDMA) was detected in 35 of 47 sam-ples analyzed. The range of levels was 0~7.2$\mu\textrm{g}$/kg while the average was about 0.9mg/kg. The identity of NDMA was confirmed by mass spectrometry. Samples which were found only NDMA before nitrosation were detected to include N-nitrosopyrroidine(45$\mu\textrm{g}$.kg) and N-nitrosomorpholine(4$\mu\textrm{g}$/kg) as well as NDMA(837$\mu\textrm{g}$/kg)

• Resources Recycling
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• v.17 no.1
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• pp.43-50
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• 2008

In this study, we carried out the research on triboelectrostatic separation for materials separation of PET & Nylon recovered to waste plastic beer bottle. From the research on charging characteristic for choice of charging materials, it was found that PMMA was optimum charging material to make high charging amount with opposite polarity for PET & Nylon in waste plastic beer bottle. Therefore, we manufactured a charger of pipe line and cyclone type using PMMA material for separation of PET and Nylon. At optimum test conditions that used PMMA pipe line and cyclone charger developed in this study, we developed a triboelectrostatic separation technique that can separate PET plastic up to grade of 99.6% and recovery of 88.2%. We established new separation technology that can recycle the PET and Nylon recovered from waste plastic beer bottle.

• KSBB Journal
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• v.25 no.1
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• pp.67-72
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• 2010

In this study, we developed a comprehensive correlation for better prediction of the activated sludge concentration in the relationship between measurement of optical density by the Beer's law and sludge properties. Effects of activated sludge properties, which are sludge types and anaerobic storage time, show that absorbance deviation for sludge properties decreased on wavelength of light source near to 950 nm. We also developed a method to measure limitation with non-linear correlation on the measurement of high concentration by the Beer's law using a double layer probe cell and empirical equations.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.31-34
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• 1975

Fermentation models of beer having higher efficiencies with a minimum change in conventional batch fermentation condition have been designed. By diluting the fermenting mass with one half or one third volume of fresh wort after three days of the conventional batch fermentation and completing the rest of the fermentation in five or four days, about 20 to 30 percent increase in the fermentation efficiency over the regular 9-day batch beer fermentation is theoretically feasible.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.159-160
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• 2021

From the simulation results, under the collaborative platform of big data based on coordination of the beer industry to mobilize the supply chain operation condition, supply chain direct logistics inventory are in a relatively stable value, and there is no zero inventory or even a serious lack of beer in the stock situations like traditional beer supply chain operation, which avoid the situation of demand information expansion caused by chain inventory levels report because of the serious lack of supply.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• Korean journal of applied entomology
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• v.46 no.2
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• pp.325-330
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• 2007

Among various food base baiting materials, beer and macerated cucumber were the most effective to induce slug that is a troublesome pest on leafy vegetables, especially on lettuce. However, the baits attracted only but did not kill the pest. When the baits were combined with various insecticidal organic materials, a few combinations such as beer and cigarette mixture successfully induced and killed the slug in the field test. The most effective combination of beer 50ml and a cigarette contained in a small plastic box killed 25 slugs per night. While macerated cucumber 50ml and a cigarette mixture killed only 4.3 slugs. The bait of beer and cigarette mixture revealed 68.4% control value against slug damage when treated for 3 consecutive days in a lettuce cultivation greenhouse. The bait also effectively reduced the slug damage in a lettuce nursery showing 58.3% control value. The method seemed highly useful for the control of slug in the organic farming system in which application of pesticides are strictly prohibited.

• Biotechnology and Bioprocess Engineering:BBE
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• v.4 no.1
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• pp.78-81
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• 1999

Light penetration depth in high-density Chlorella cultures can be successfully estimated by Beer-Lambert's law. The efficiency of light energy absorption algal cultures was so high that algal cells near the illuminating surface shade the cells deep in the culture. To exploit the potential of high-density algal cultures, this mutual shading should be eliminated or minimized. However, providing more light energy will not ease the situation and it will simply drop the overall light utilization efficiency.