• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.70-75
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• 1998

In this paper, the relationships between volumetric mixing ratio of rubber chip and physical and mechanical properties of wood/rubber composite panel was examined in order to investigate the mixture characteristics of wood and rubber chip. Because of the specific gravity of rubber differed from wood chip, physical properties of wood/rubber composite panel was shown very different values by mixing rate of chip element. Specific gravity in air-dry of composite panel was increased rapidly as volumetric percent of rubber chip was increased. Moisture content of composite panel was decreased as volumetric percent of rubber chip element was increased. This results was considered that wood weight is light and porosity material for moisture absorption. Compressive strength and modulus of rupture in bending test were decreased as volumetric percent of rubber chip increased. By mixing ratio control of chip elements, various wood/rubber composite panel can be applicable to every interior materials such as subfloor, playground, and exterior materials such as road blocks for recreational facilities in garden and forest and city parks.

• Journal of the Korean Society of Tobacco Science
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• v.18 no.2
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• pp.120-125
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• 1996

Dried tobacco leaf debris infected with tobacco mosaic virus (TMV) was subjected to heat treatment (6$0^{\circ}C$~10$0^{\circ}C$) with or without addition of moisture and to room temperature for natural decay to examine the periods of time required for the inactivation of PMV in the inoculum source. Wet conditions (60% moisture content of the debris) for heat treatment were more efficient than dry conditions to inactivate the virus at 7$0^{\circ}C$~10$0^{\circ}C$, and which decrease of temperature, the time needed for the viral inactivation increased greatly. At 6$0^{\circ}C$ and 7$0^{\circ}C$, the temperaturein a compost heap during the actively decomposing period, it takes about 15 days or more for the complete inactivation of the virus. However, considering the decrease of the viral infectivity during the decomposition, a shorter period of time will be required to inactivate TMV in the conditions mentioned above, suggesting that a well decomposed organic manure containing tobacco leaf debris may not have infective TMV and may not provide a potential inoculum source.

• Fashion & Textile Research Journal
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• v.24 no.6
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• pp.775-781
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• 2022

As part of research to develop a permanent wave-reducing agent for hair, in the current study, 0.1%-1.0% of Polyquaternium-10 was added to a permanent reagent containing Nicotinoyl Dipeptide-23 to prepare the agent, which was tested on damaged hair. The pH change was relatively stable even after a date, but due to the hair's natural composition, 0.1%-0.6% of the Polyquaternium-10 concentration according to pH was suitable. The temperature safety experiment demonstrated it to be stable at a high temperature and at room temperature, but when a Polyquaternium-10 concentration of 0.9% or higher was added at 0℃, coagulation occurred. In terms of the force efficiency of permanent wave formation, wave efficiency lowered as the concentration increased: the longer the wave lasts, the lower the Polyquaternium-10 concentration. The permanent moisture content was found to be higher as the concentration of Polyquaternium-10 increased. Therefore, when Polyquaternium-10 is applied to the permanent wave-reducing agent, considering stability, permanent formation, durability, and moisture rate, the most suitable concentration was found to be that of Polyquaternium-10 in the cysteine-reducing agent. A novel finding from this study is that as the concentration of Polyquaternium-10 increases, the consistency of the permanent wave-reducing agent changes, shifting from a liquid to a viscous liquid formulation.

• Applied Chemistry for Engineering
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• v.35 no.1
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• pp.42-47
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• 2024

Limonene was separated from waste citrus peels by a vacuum drying process with a venturi, and bioethanol was produced from dried citrus peels. Vacuum drying using venturi was very effective in removing moisture and limonene compared to hot air drying and natural drying. Citrus peels prepared by venturi vacuum drying were the most suitable for ethanol fermentation. The moisture and limonene content of the citrus peels dried for 15 hours were 17.0% and 3.2%, respectively. By venturi vacuum drying, essential oil containing limonene and floral water were obtained, respectively. The amount of essential oil separated by venturi vacuum drying was 4.21 mL essential oil/kg citrus peel, 79.9% of the separated essential oil was limonene.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.110-116
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• 2005

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.546-560
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• 2013

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at $28^{\circ}C$, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.118-128
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• 1983

Simulation model of natural air grain drying was discussed and modified to predict the changes of grain moisture content and dry matter loss of rough rice drying. The modified simulation model was then validated using actual test data. A series of simulated drying tests using official weather data for 15 years from Beaumont, Texas, was taken to make minimum airflow rate and maximum bed depth of rough rice drying by natural air, under different conditions of initial moisture content of rough rice, airflow rate and harvest date.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.