• Korean Journal of Food Science and Technology
• /
• 제52권3호
• /
• pp.212-219
• /
• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Journal of the Korean Geosynthetics Society
• /
• 제10권4호
• /
• pp.113-121
• /
• 2011

River sand has generally used for the backfill material of underground power cables. The thermal resistivity of it has $150^{\circ}C$-cm/Watt in wet condition and more than double in dry condition. The final goal of this study is to find the backfill material which has a small change in thermal resistivity with various water contents, for example thermal resistivity is $50^{\circ}C$-cm/Watt and $100^{\circ}C$-cm/Watt in wet and dry conditions respectively. In this study it is presented that the comparison of thermal resistivity using stone powder, crush rock, weathered granite soil and Jumunjin sand as well as river sand in the needle method regarding water content, dry unit weight and particle size distribution. As a result, the thermal resistivity of a material is minimized when they have maximum dry unit weight at optimum moisture content and maximum density by appropriately mixing materials for particle size distribution. Therefore thermal resistivity characteristics should be considered two factors: one is the difference between natural dry condition and dry state after optimum moisture content, and the other is the difference between unit weight of raw material and maximum dry density.

• Plant Resources
• /
• 제2권1호
• /
• pp.42-48
• /
• 1999

This study was undertaken to examine the feasibility of black locust (Robinia pseudoacacia) as substrates for several edible mushrooms. For the cultivation of several edible and/or medicinal fungi on black locust, optimum bulk densities, synthetic or semisynthetic additives, natural additives and pretreatment methods were investigated. Fruit body yields of the fungi on various sawdust media composed of different wood species were also analyzed for testing the capability of black locust as a substrate for mushroom production. Mycelial growths decreased proportional when the bulk density increased. The most suitable carbon and nitrogen sources as additives to promote the mycelial growth were sucrose (2%, w/w) and ammonium phosphate (0.2%, w/w) respectively. When corn-powder and beer-waste as natural additives were added to sawdust of black locust showed the significant growth of mycelia. And the optimum mixing ratio was 10:2:1 (sawdust: corn-powder: beer-waste, w/w). Black locust after cold water treatment showed the outstanding mycelial growths. Any significant changes of pH, moisture content (%) and dry-weight losses (%) could not be found among culture substrates (sawdust of black locust, oak and poplar wood) examined before and after harvesting of fruit bodies. Yield of fruit bodies on black locust culture media were comparable with those culture media composed with oak and poplar wood. The present work indicated strongly the potentiality of black locust as raw materials for edible and medicinal mushrooms.

• Structural Engineering and Mechanics
• /
• 제88권2호
• /
• pp.179-188
• /
• 2023

The mechanical behaviours of biopolymer-treated soil depend on the formation of soil-biopolymer matrices. In this study, various biopolymers(e.g., xanthan gum (XG), locust bean gum (LBG), sodium alginate (SA), agar gum (AG), gellan gum (GE) and carrageenan kappa gum (KG) are selected to treat three types of natural soil at different concentrations (e.g., 1%, 2% and 3%) and curing time (e.g., 4-365 days), and reveal the reinforcement effect on natural soil by using unconfined compression tests. The results show that biopolymer-treated soil obtains the maximum unconfined compressive strength (UCS) at curing 14-28 days. Although the UCS of biopolymer-treated soil has a 20-30% reduction after curing 1-year compared to the maximum value, it is still significantly larger than untreated soil. In addition, the UCS increment ratio of biopolymer-treated soil decreases with the increase of biopolymer concentration, and there exists the optimum concentration of 1%, 2-3%, 2%, 1% and 2% for XG, SA, LBG, KG and AG, respectively. Meanwhile, the optimum initial moisture content can form uniformly biopolymer-soil matrices to obtain better reinforcement efficiency. Furthermore, the best performance in increasing soil strength is XG following SAand LBG, which are significantly better than AG, KG and GE.

• Food Science of Animal Resources
• /
• 제39권5호
• /
• pp.742-755
• /
• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• The Korean Journal of Food And Nutrition
• /
• 제31권5호
• /
• pp.631-639
• /
• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Journal of Multimedia Information System
• /
• 제5권4호
• /
• pp.235-244
• /
• 2018

Potential maximum soil moisture retention (S) is a dominant parameter in the Soil Conservation Service (SCS; now called the USDA Natural Resources Conservation Service (NRCS)) runoff Curve Number (CN) method commonly used in hydrologic modeling for event-based flood forecasting (SCS, 1985). Physically, S represents the depth [L] soil could store water through infiltration. The depth of soil moisture retention will vary depending on infiltration from previous rainfall events; an adjustment is usually made using a factor for Antecedent Moisture Conditions (AMCs). Application of the method for continuous simulation of multiple storms has typically involved updating the AMC and S. However, these studies have focused on a time step where S is allowed to vary at daily or longer time scales. While useful for hydrologic events that span multiple days, this temporal resolution is too coarse for short-term applications such as flash flood events. In this study, an approach for deriving a time-variable potential maximum soil moisture retention curve (S-curve) at hourly time-scales is presented. The methodology is applied to the Napa River basin, California. Rainfall events from 2011 to 2012 are used for estimating the event-based S. As a result, we derive an S-curve which is classified into three sections depending on the recovery rate of S for soil moisture conditions ranging from 1) dry, 2) transitional from dry to wet, and 3) wet. The first section is described as gradually increasing recovering S (0.97 mm/hr or 23.28 mm/day), the second section is described as steeply recovering S (2.11 mm/hr or 50.64 mm/day) and the third section is described as gradually decreasing recovery (0.34 mm/hr or 8.16 mm/day). Using the S-curve, we can estimate the hourly change of soil moisture content according to the time duration after rainfall cessation, which is then used to estimate direct runoff for a continuous simulation for flood forecasting.

• Journal of the Korean Applied Science and Technology
• /
• 제28권3호
• /
• pp.259-266
• /
• 2011

Caffeic acid is a kind of phytochemicals occurred in coffee, which is worked as a carcinogenesis restrainer and antioxidants on the human body. In this study, as one type of caffeic acid derivatives, methoxypolyethylene glycol caffeate(MPC) was synthesized by the esterification between caffeic acid and methoxypolyethylene glycol with N,N'-dicyclohexyl carbodiimide, 4-dimethylamino pyridine. The synthesized product was confirmed by using FT-IR and $^1H$-NMR, thin-layer chromatography. And these compound was investigated as antioxidant, Tyrosinase hindrance and skin moisturizers. In the free radical scavenging study, antioxidant effect of MPC was averagely high than the red ginseng extract that be used as a natural antioxidants. The result of Tyrosinase anti-activity test was better than embryo bud of rice extract at low concentration. At the iNOS anti-activity tested by using Raw 264.7 cell, and confirmed anti-inflammatory function. For the MPC handled with sodium lauryl sulfate, was tested for the skin moisture content and skin moisture loss.

• Journal of Microbiology and Biotechnology
• /
• 제9권6호
• /
• pp.784-788
• /
• 1999

The effects of pH, moisture content, and the relative amount of a polymer sample on the biodegradation of degradable polymers in soil were studied using various polymer materials such as cellulose, poly-(butylene succinate-co-adipate) (SG) polycaprolactone (PCL), a blend of PCL and starch (PCL-starch), and a poly-lactic acid (PLA). As with other materials, the polymers degraded faster at a neutral pH than at either acidic or basic conditions. Moisture contents of 60 and 100% water holding capacity exhibited a similar biodegradability for various polymers, although the effects differed depending on the polymer. For synthetic polymers, biodegradation was faster at 60%, while the natural polymer (cellulose) degraded faster at 100%. Fungal hypae was observed at a 60% water holding capacity which may have affected the biodegradation of the polymers. A polymer amount of 0.25% to soil revealed the highest biodegradability among the ratios of 0.25, 0.5, and 1%. With a higher sample amount, the residual polymer could be recovered after the biodegradation test. It was confirmed that a test for general biodegradation condition can be applied to plastic biodegradation in soil.

• Journal of Biosystems Engineering
• /
• 제30권4호
• /
• pp.229-234
• /
• 2005

Kinetic friction coefficient, bulk density, dynamic and static angle of repose, and terminal velocity of rice husk at the moisture range 7 to $23\%$ w.b. were determined. It could lead to better design and operation of the processing machinery and handling facilities. Friction coefficient was determined from the horizontal traction force measured by pulling the container holding a mass of rice husk on various plate materials. Dynamic angle of repose was calculated from the photos of bulk samples piled by gravity flow on a circular platform. Static angle of repose was determined by measuring the side angle of the bulk material which was left in a cylindrical container after natural discharge of the bulk sample through a circular hole in the bottom plate. Kinetic friction coefficients of rice husk were in the range of $0.254\~0.410,\;0.205\~0.520,\;0.229\~0.400,\;and 0.133\~0.420$ on PVC, mild steel, galvanized steel, and stainless steel, respectively. Bulk density, dynamic and static angle of repose, and terminal velocity were in the range of $91.7\~98.3$ $kg/m^3$, $40.2\~47.6^{\circ},\;52.8\~83.7^{\circ},$ and $1.36\~1.73$ m/s, respectively. These physical properties of rice husk increased linearly as the moisture content increased.