• 한국식품조리과학회지
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• 제18권4호
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• 한국식품영양학회지
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• 제15권4호
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• pp.337-341
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• 2002

옥수수배아, 소맥배아, 탈피땅콩, 겨 자. 후추를 조분쇄하여 직화법으로 볶은 다음 옥수수기름과 혼합하고 열처리하여 향미유 원액을 얻었다. 이 원액과 옥수수기름을 혼합하고 여기에 유용성 천연색소 추출물과 O.R.Paprika를 처리하여 참기름 고유의 외관과 향미가 유사한 대체 향미유를 개발하였다. 이리 이화학적 특성을 참기름과 직접 비교해 본 결과 유리지방산 함량은 약 1/14 수준이었으며, 기타 항목에서는 거의 유사한 결과를 나타내었다. 이 향미유를 이용한 조리실험 결과 갈비절임, 볶음, 튀김, 김구이 및 약과튀김 등에서 우수한 특성을 보여 참기름 대체용으로의 기능이 충분한 것으로 확인되었다.

• 한국작물학회지
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• 제25권3호
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• pp.50-58
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• 1980

유채에서 $F_1$의 잡종강세를 이용함에 있어 Shiga나 Thmpson이 개발한 MS들은 고온에서 불임성이 회복되고 유질과 유박의 성분도 개량되지 못하였으므로 이같은 결점이 보완된 새로운 MS를 개발코저 연구를 계속한 결과 완전한 불임성이면서 에루친산과 구루코지노레이트가 제거, 개량된 새로운 세포질.유전자적 웅성불임계통 Mokpo-MS가 육성되었다. 이를 다음과 같이 요약한다. 1. Mokpo-MS는 캐나다 품종인 Tower를 어미로 하고 일본 품종 Isuzu를 화분친으로한 F_2에서 발견된 MS를 1입식 Q.C.T.법으로 Zero-erucic acid 개체를 선발하고 이를 Test-tape법으로 Zero-glucosinolate 개체를 재 선발하여 고정시켰다. MS유지는 임성인 자매개체, 계통의 화분으로 ,유지시켰다. 2. 세포질 유전자적 웅성불임계통 여부를 검정코저 Tower \times Isugu의 정역 조합을 작성하여 $F_2$에서 MS 분리비를 조사한 결과 Tower가 어미인 조합에서는 3 : 1의 비율로 MS가 분리되었으며 Tower가 화분친으로 된 조합에서는 전부 임성으로 발현되었으므로 Tower의 S세포질과 Isuzu의 핵내 S유전자와의 상호작용에 의해 발현되는 세포질 유전자적 웅성불임 계통임이 밝혀졌다.3. Mokpo-MS는 같은 계통내 임성인 개체의 화분으로 유지시키면 차대에서 각 50 %의 MS와 임성이 분리된다. 4. Moo-MS는 기존MS들 보다 2~3일 숙기가 빠르며 3～17개나 분지수가 더 많고 화기에서 웅예의 길이가 0.2mm 약장은 거의 없으며 상대적 위치가 0.0인 완전 MS였다. 5. 새로 육성된 Mokpo-MS의 유질은 바람직하지 못한 에루친산과 에이꼬젠산이 완전 제거되고 대신 양질 지방산인 오레인산과 리놀산 함량이 92%에 달하는 양질유 MS이다. 6. 유박의 사료화를 위한 성분개량에서도 유해물질인 Glucosinolate성분이 완전 제거되어 도입 대두박에 대체 가능하다. 7. Mokpo-MS는 화기의 불임성에 관계되는 형질이나 기타 생태적인 실용형질들이 완전히 인정되었다.

• 한국식품과학회지
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• 제20권6호
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• pp.868-872
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• 1988

잣을 저장조건을 달리하여 산화양상을 살펴보고 이어 정제단계별로 산화양상에 따른 변화를 살펴보았다. 잣을 $35^{\circ}C$에서 10주간 저장하면서 함유지방질의 산화양상을 살펴본 결과 잣 알갱이 상태는 조직을 마쇄하더라도 지방질로 추출한 상태보다 대단히 높은 산화안정성을 나타내었다. 또한 조지방질은 정제단계를 거칠수록 그 산화안정성이 감소되었으며 정제지방질, 탈검 및 탈산된 지방질, 탈검 탈산 및 탈색된 지방질, 탈검된 지방질, 조지방질 순으로 산화 안정성이 높아졌다. 이것은 정제단계에서 제거된 물질들이 산화 안정성을 증가시키는 요인으로 작용하는 것으로 여겨진다.

• 청정기술
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• 제25권2호
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• pp.161-167
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• 2019

바이오매스의 급속열분해를 위하여 지난 수십 년간 다양한 형태의 반응기가 개발되었다. 급속열분해 공정의 반응기는 유동층 반응기가 많이 사용되어 왔으며, 최근에는 분사층 반응기를 이용한 바이오매스의 급속열분해 특성에 대한 연구가 다수의 연구자들에 의해 수행되고 있다. 분사층 반응기의 유동화 특성은 입자의 물리적 특성, 유체 제트의 속도, core와 annulus의 구조에 영향을 받으며, 반응기의 기하학적 구조는 분사층 내부의 core와 annulus 구조를 결정하는 주요 인자이다. 따라서 분사층 반응기의 최적설계를 위해서는 열분해 반응에 영향을 주는 인자에 대한 바이오매스의 급속열분해 특성에 대한 연구가 수행되어야 한다. 하지만 분사층 반응기의 기하학적 구조에 의한 바이오매스의 급속열분해 특성은 자세히 연구되지 않았다. 본 연구에서는 분사층 반응기의 원뿔각과 반응 온도 변화에 따른 Jatropha curcas L. seed shell cake의 급속열분해 실험을 수행하여 분사층 반응기의 최적 형상과 반응 온도를 도출하였다. 실험결과, 열분해 오일의 에너지 수율은 반응 온도 $450^{\circ}C$, 분사층 반응기의 원뿔각 $44^{\circ}$에서 63.9%로 가장 높게 나타났다. 그리고 분사층 반응기 내 고체입자의 열전달과 기체상 열분해 생성물의 체류시간은 원뿔각의 영향을 받아 열분해 생성물의 수율 및 열분해 오일의 품질에 영향을 주는 것으로 나타났다.

• 한국토양비료학회지
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• 제45권1호
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• pp.98-102
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• 2012

Organic farming has rapidly increased in Gangwon province, but there is a concern about nutrient accumulation and nutrient imbalance in the soil of organic farming. This study was conducted to investigate the impact of continuous application of organic amendments on growth and yield of red pepper and soil characteristics compared with chemical fertilizers application for four years. Treatments of organic amendments including oil cake, rice straw compost, amino acid compost, rice bran compost, and mushroom media (spent substrate) compost resulted in comparable growth and yield of pepper to chemical fertilizers. Organic amendments improved soil physical and chemical characteristics. Especially, rice bran compost and oil cake significantly increased soil organic matter compared with chemical fertilizer application and mushroom media compost and rice straw compost significantly improved soil aggregate stability. On the other hand, available phosphate level in the soil amended with rice bran compost or mushroom media compost was relatively high compared with the other treatments due to relatively high phosphate levels in the composts. It is not easy to adjust nutrient composition in the organic materials. Therefore, the results obtained from the study imply that nutrient imbalance needs to be carefully considered in organic farming without use of chemical fertilizers.

• Environmental Engineering Research
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• 제22권1호
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• pp.95-107
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• 2017

Adsorption equilibrium and kinetic behavior of two toxic heavy metals hexavalent chromium [Cr(VI)] and mercury [Hg(II)] on mustard oil cake (MOC) was studied. Isotherm of total chromium was of concave type (S1 type) suggesting cooperative adsorption. Total chromium adsorption followed BET isotherm model. Isotherm of Hg(II) was of L3 type with monolayer followed by multilayer formation due to blockage of pores of MOC at lower concentration of Hg(II). Combined BET-Langmuir and BET-Freundlich models were appropriate to predict Hg(II) adsorption data on MOC. Boyd's model confirmed that external mass transfer was rate limiting step for both total chromium and Hg(II) adsorptions with average diffusivity of $1.09{\times}10^{-16}$ and $0.97m^2/sec$, respectively. Desorption was more than 60% with Hg(II), but poor with chromium. The optimum pH for adsorptions of total chromium and Hg(II) were 2-3 and 5, respectively. At strong acidic pH, Cr(VI) was adsorbed by ion exchange mechanism and after adsorption reduced to Cr(III) and remained on MOC surface. Hg(II) removal was achieved by complexation of $HgCl_2$ with deprotonated amine ($-NH_2$) and carboxyl (COO-) groups of MOC.

• 한국토양비료학회지
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• 제44권2호
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• pp.293-296
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• 2011

This survey was conducted to promote the environment-friendly use and recycling of livestock feces by obtaining information about the current state of livestock feces composts manufactured in Gyeonggi Province. Therefore, some aspects of quality and manufacturing techniques of livestock feces composts (LFCs) were examined especially in relation to the LFCs quality standard (LQS). By surveying the 70 composting plants in Gyeonggi Province, the total commercial production of LFCs in 2008 was estimated to be about $480,000Mg\;year^{-1}$ and they were manufactured mainly by using both mechanical mixer and bottom air blower. LFCs were composed mainly of chicken feces 29.2%, pig+chicken feces 23.1%, pig feces 20.0%, livestock feces+oil cake 12.3%, pig+chicken+cattle feces 10.8% and pig+cattle feces 4.6%. On the basis of the current official standard which was revised on March 2010, 11 composts out of surveyed 76 ones did not meet the LQS due to inadequate content of water (5), OM/N (1), NaCl (2) and Zn (3). The satisfaction rate to LQS by manufacturers was 100% in the composts produced by farmer's cooperative societies, 80.7% by civil factories, and 44.4% by farming guilds, respectively. The OM/N declined by adding chicken feces and oil cake, while Ca content was increased by the addition of chicken feces and NaCl was increased by adding cattle feces.

• Asian-Australasian Journal of Animal Sciences
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• 제15권8호
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• pp.1165-1169
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• 2002

Palm kernel cake (PKC), a by-product of oil palm seeds after extraction of their oil. The aim of this study was to investigate the effects of different levels of PKC on growth performance and blood lipids in rats. A total of 64 Sprague-Dawley (8 weeks of age) male rats were assigned individually to four treatments with different levels of PKC in the diet: 0, 15, 20 and 25%. No differences (p<0.05) were found in daily feed intake (6-8 g/day), body weight, growth rate and epididymal fat weight for all the dietary groups. Plasma protein and very low density lipoprotein (VLDL) triacylglycerol (TG) were higher (p<0.05) for 20% PKC fed rats than the control rats. Conversely, the plasma cholesterol and TG and VLDL-phospholipid (PL) concentrations of the control rats were higher (p<0.05) than those of PKC fed rats. The VLDL-protein, total cholesterol, free cholesterol (FC) and cholesteryl ester (CE) were not significantly different (p>0.05) among the treatment groups. Rats fed PKC had greater (p<0.05) ratios of total surface to core lipid components [(FC+PL)/(CE+TG)] than control rats. The results reflect dissimilarities of VLDL particle size between PKC treatment and control rats, where the plasma of the PKC treated rats contained more lipid rich VLDL. In conclusion, there was no adverse effect on growth performance when inclusion of PKC up to 25%. However, fibre content may affect the plasma lipid concentrations.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.