• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 추계 학술논문 발표대회
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• pp.156-157
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• 2016

Oyster shell is produced by shucking process in oyster farming in southern coast of Korea. In average, about 6.7kg of oyster shell is produced as an industrial waste for 1kg of oyster flesh, and even only in last year, it is estimated that about 150,000 ton of oyster shell is produced. Oyster shell is light weighted and the strength characteristic of it is similar to sand. So we produced mortar test using different law of multiple proportions of grounded oyster shell powder of its particle size according to fine aggregate standard and reviewed strength Properties.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.658-667
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• 1996

A computer vision system was developed to automatically detect and locate the oyster hinge line, one step in shucking an oyster. The computer vision system consisted of a personal computer, a color frame grabber, a color CCD video camera with a zoom lens, two video monitor, a specially designed fixture to hold the oyster, a lighting system to illuminate the oyster and the system software. The software consisted of a combination of commercially available programs and custom designed programs developed using the Microsoft CTM . Test results showed that the image resolution was the most important variable influencing hinge detection efficiency. Whether or not the trimmed -off-flat-white surface area was dry or wet, the oyster size relative to the image size selected , and the image processing methods used all influenced the hinge locating efficiency. The best computer software and hardware combination used successfully located 97% of the oyster hinge lines tested. This efficienc was achieve using camera field of view of 1.9 by 1.5cm , a 180 by 170 pixel image window, and a dry trimmed -off oyster hinge end surface.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 춘계 학술논문 발표대회
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• pp.193-194
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• 2016

Oyster shell is produce by shucking process in oyster farming in southern coast of Korea. In average, about 6.7kg of oyster shell is produced as an industrial waste for 1kg of oyster flesh, and even only in last year, it is estimated that about 150,000 ton of oyster shell is produced. Oyster shell is light weighted and the strength characteristic of it is similar to send. So we produced mortar test piece using grounded oyster shell powder under 5mm of its particle size according to fine aggregate standard and reviewed strength Properties.

• 한국농공학회:학술대회논문집
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• 한국농공학회 1999년도 Proceedings of the 1999 Annual Conference The Korean Society of Agricutural Engineers
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• pp.319-323
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• 1999

This study is performed to evaluate the physical and mechanical properties and acid-resistance of oyster shell concrete. The result shows that the unit weights of concrete with oyster shell are decreased by 1∼2% than that of the normla cement concrete. The highest strength is achieved by 2.5% oyster shell filled oyster shell concrete, it is increased compressive strength by 4% , tensile strength by 6% and bending strength by7% than that of the normal cement concrete, respectively . The acid-resistanceis increased with increase of the content of oyster shell. It is 1.6 times of the normal cement concrete by 15% oyster shell filled oyster shell concrete. Accordingly, oyster shell concrete will improve the properties of concrete.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 추계 학술논문 발표대회
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• pp.94-95
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• 2017

Oyster shell is produce by shucking process in oyster farming in southern coast of Korea. In average, about 6.7kg of oyster shell is produced as an industrial waste for 1kg of oyster flesh, and even only in last year, it is estimated that about 150,000ton of oyster shell is produced. Oyster shell is light weighted and the strength characteristic of it is similar to send. We produced mortar test piece using grounded oyster shell powder according to Filler and Fiber. So I wanted to measure the strength and use it as a baseline for follow-up studies.

• 수산경영론집
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• 제29권2호
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• pp.143-161
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• 1998

The objective of this study is to analyze the effects of increase in the oyster hatchery on fishermen's income. The results of the analysis are as follows : \circled1 The necessary quantities of oyster seed are 18,000 thousand hanging line. The 29.4%, of that has been applied by ana-seed collection and 29.1% of that has been applied by proseed collection. The demage of oyster aquaculture business is estimated about 35 billion won or 83 billion won. \circled2 The production cost per hanging line of the oyster hatchery is 1,974 won. And if it is sold by 2,500 won, return on investment will be 31.9%. Therefore profitability of the oyster hatchery is very good. \circled3 There are four important determinant variables of profitability to the oyster hatchery. In the order of their effects, it is operation number, seed price, production cost, and quantity of production. \circled4 If differences of price between the artificial hardening oyster seed and the natural hardening oyster seed are more less 1,430 won, the former is better. \circled5 The necessarily quantities of the oyster hatchery are estimated 160 units in the scale of 10,000 hanging line production to one operation. \circled6 The effect of increasing income of fishermen are estimated about 85.3 billion won or 124.5 billion won from increase in the oyster hatchery.

• 수산경영론집
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• 제51권2호
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• pp.71-87
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• 2020

Oysters are the most abundantly harvested type of shellfish in Korea. As export of this marine product increases, oysters have greatly contributed to an increase in fishing income. As the oyster aquaculture industry has rapidly grown since the late 1990s, issues of oyster-shell processing that occur in production processes have re-emerged as important topics in the oyster industry. The amount of oyster shells harvested in 2019 is estimated to be approximately 300,000 tons. With reductions in demand for pyrolytic fertilizer and feed, which are currently the greatest sources of demand, unprocessed shell quantities have doubled compared to 2018, causing them to be an issue once more. Such oyster-shell processing also incurs great costs, and a total of forty-six billion three hundred fifty million Korean won (46,350,000,000 KRW) has been provided from 2009 to 2020 for the use of oyster shells as a resource. According to current Korean laws, oyster shells are considered to be industrial waste if more than 300 kilograms are sent out in a day. Collection and processing must be conducted by a waste-consignment company. Consequently, there are many limitations to the use of oyster shells in Korea as a resource. However, in Japan, only oyster-shell waste is regulated by waste-processing As a result, local governments may apply exceptions when utilized as organic matter. Consequently, in Japan, oyster shells are being used as resources in more diverse fields than in Korea. This study observes the conditions and problems of oyster-shell processing in Korea and attempts to find new domestic oyster-shell resource solutions in light of Japan's recycling practices.

• 한국수산과학회지
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• 제51권5호
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• 한국수산과학회지
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• 제42권3호
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• pp.197-203
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• 2009

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

• Mycobiology
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• 제43권1호
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• pp.14-23
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• 2015

The influences of temperature and nutritional conditions on the mycelium growth of oyster mushroom Pleurotus ostreatus (PO) and Pleurotus cystidiosus (PC) were investigated in laboratory experiment during the summer season of 2014. The results of the experiment indicated that potato dextrose agar (PDA) and yam dextrose agar (YDA) were the most suitable media for the mycelium growth of oyster mushroom PO while four media (PDA, YDA, sweet potato dextrose agar, and malt extract agar medium) were not significantly different in supporting mycelium growth of oyster mushroom PC. The optimal temperature for mycelium growth of both oyster mushroom species was obtained at $28^{\circ}C$. Mycelium growth of oyster mushroom PO was improved by carbon sources such as glucose, molasses, and at 1~5% sucrose concentration, mycelium colony diameter of mushroom PO was achieved the highest value. Whereas glucose, dextrose, and sucrose as carbon sources gave the good mycelium growth of oyster mushroom PC, and at 1~3% sucrose concentration, mycelium colony diameter of PC was achieved the maximum value. Ammonium chloride concentrations at 0.03~0.09% and 0.03~0.05% also gave the greatest values in mycelium colony diameter of mushroom PO and PC. Brown rice was found to be the most favourable for mycelium growth of two oyster mushroom species. In addition, sugarcane residue, acasia sawdust and corn cob were selected as favourable lignocellulosic substrate sources for mycelium growth of both oyster mushrooms.