• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 가을 학술발표회 논문집
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• pp.227-232
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• 2002

To evaluate the practical application of oyster shells as construction materials, an experimental study was performed. More specifically, the long-term mechanical properties and durability of concrete blended with oyster shells were investigated. Test results indicate that long-term strength of concrete blended with 10% oyster shells is almost identical to that of normal concrete. However, the long-term strength of concrete blended with 20% oyster shells Is appreciably lower than that of normal concrete. 1'hereby, concrete with higher oyster shell has the possibility giving a bad influence on the concrete long-term strength. Elastic modulus of concrete blended with crushed oyster shells decreases as the blending mixture ratio increases. Namely, the modulus is reduced by approximately 10∼15% when oyster shells are blended up to 20% replacing the fine aggregate. The drying shrinkage strain increases as the blending ratio increases. In addition, the existing model code of drying shrinkage does not coincide with the test results of this study. An adequate prediction equation needs to be developed. The utilization of oyster shells as the fine aggregate in concrete has an insignificant effect on freezing and thawing resistance, carbonation and sulfuric acid attack of concrete recycling. However, water permeability is considerably improved.

• 한국응용과학기술학회지
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• 제26권2호
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• pp.143-150
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• 2009

Today, wastes of much quantity by fast industrialization and increase in population, population concentration etc. of modem society are increasing. Much oyster shell is breeding by character and conduct of oyster-industry for a long time among them. Oyster shell which breed by-product in oyster cultivating industry that specific gravity of domestic seashore cultivating industry is high is causing environmental problem by problem and so on hindrance, nature spectacle's waste and health hygiene on administration if it is pollution of district along the coast fishing ground, number of public ownership being stored in open area in seashore. About new material just-in-time through recycling and he of oyster shell by these problem wide that study. Go forward more and investigate special quality that is oyster shell's physical chemistry red in this research and oyster shell oyster shell which cause several environmental problems developing ability agricultural chemicals that use this encapsulating micro by ability carrier that is environmentally application possibility examine wish to.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2004년도 춘계학술발표회
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• pp.863-868
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• 2004

The use of oyster shells is proposed as a substitute construction material for geotechnical applications. To investigate recycling possibility as a substitute of sand compaction pile (SCP) for oyster shells, the geotechnical characteristics including permeability and shear strength of crushed oyster shell, sand and crushed oyster shell-sand mixted soil. Experimental results show that the crushed oyster shells are lighter than sand in weight, and have similar characteristics on permeability to sand. The results of direct shear test show that the measured value of friction angle ${\Phi}$ of crushed oyster shell was lager than that of sand. It would be expected that more angular particles (crushed oyster shells) would interlock more thoroughly than rounded particles (send).

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• KSBB Journal
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• 제26권2호
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• pp.177-181
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• 2011

This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.

• 생명과학회지
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• 제25권7호
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• pp.795-800
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• 2015

굴은 영양학적으로 뛰어난 식품이다. 또한 굴은 소스를 만드는 좋은 원료로 사용되어 진다. 이 연구에서는 이러한 굴과 굴 자숙액을 이용하여 좋은 맛과 풍미를 나타내는 아미노산 조성을 가지기 위한 가수분해 조건과 생성된 가수분해물의 특성에 대하여 연구하였다. 효소는 상용되고 있는 것으로 Acalase, Flavourzyme, Neutrase 와 Protamax가 사용 되었다. 효소활성이 최대가 되는 조건은 각 회사에서 주어진 것을 이용하였다. 각 효소들의 최적 조건하에서 균질화된 굴과 굴 자숙액은 0.5, 1.0,1.5, 2, 4, 6시간 동안 반응 시켰다. 굴의 가수분해도는 13.2±0.1%이었지만, 효소를 사용한 경우에는 2시간까지는 가수분해 시간이 경과함에 따라 급격히 증가하여 29.9-32.7%의 범위를 나타내었고, 8시간 후에는 36.9-40.5% 범위를 나타내었다. 효소 중에서는 Protamax가 2시간 이내에는 27.4±0.4%의 가수분해율을 나타냈었다. 굴 자숙액의 경우 초기의 가수분해율이42.7±0.1%이었고, 가장 높은 가수분해물의 Protamax를 사용한 것으로 가수분해율은 72.1±0.1%이었다. 굴은 모든 효소에서 비슷한 경향을 나타내지만, 굴 자숙액은 효소 별 차이가 있었다. 가장 높은 가수분해율을 보이는 Protamax를 사용한 경우, 아미노산의 조성을 분석해 보면, 6시간 가수분해한 것이 최상의 상태를 나타내고 있었다. 따라서, 효수분해 반응의 적합한 시간과 아미노산의 함량을 비교하여 판단하였을 때, 6시간 가수분해한 것이 최적의 조건으로 판단되었다.

• 한국수산과학회지
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• 제39권2호
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• pp.85-93
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• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• 수산경영론집
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• 제42권2호
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• pp.69-83
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• 2011

This paper estimates demand functions of oyster as Kimchi's ingredients of capital area, other areas excluding a capital area, and a whole area in Korea to forecast its demand quantities in 2011~2015. To estimate oyster demand function, this paper uses pooled data produced from Korean housewives over 30 years old in 2009 and 2010. Also, this paper adopts several econometrics methods such as Ordinary Least Squares and Feasible Generalized Least Squares. First of all, to choose appropriate variables of oyster demand functions by area, this paper carries out model's specification with joint significance test. Secondly, to remedy heteroscedasticity with pooled data, this paper attempts residual plotting between estimated squared residuals and estimated dependent variable and then, if it happens, undertakes White test to care the problem. Thirdly, to test multicollinearity between variables with pooled data, this paper checks correlations between variables by area. In this analysis, oyster demand functions of a capital area and a whole area need price of the oyster, price of the cabbage for Gimjang, and income as independent variables. The function on other areas excluding a capital area only needs price of the oyster and income as ones. In addition, the oyster demand function of a whole area needed White test to care a heteroscedasticity problem and demand functions of the other two regions did not have the problem. Thus, first model was estimated by FGLS and second two models were carried out by OLS. The results suggest that oyster demand quantities per a household as Kimchi's ingredients are going to slightly increase in a capital area and a whole area, but slightly decrease in other areas excluding a capital area in 2011~2015. Also, the results show that oyster demand quantities as kimchi's ingredients for total household targeting housewives over 30 years old are going to slightly increase in three areas in 2011~2015.

• 한국환경보건학회지
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• 제22권3호
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• pp.81-87
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• 1996

The purpose of this research is to examine the utilization of oyster shells for neutralization and removal of heavy metal ions in plating wastewater, because oyster shells have been known to be very porous, to have high specific surface area and to have alkaline minerals such as calcium and magnesium. The results obtianed from this research showed that oyster shells had a buffer capacity to neutralize an acidic.alkali system in plating wastewater. Generally, it could be showed that the removal efficiencies of heavy metal ions were very influenced by reaction times and oyster shell dosages. In point of ocean waste, if oyster shells substituted for a valuable adsorbent such as actviated carbon, they could look forward to an expected economical effect.

• 에너지공학
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• 제27권1호
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• pp.59-64
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• 2018

In this paper, we investigated the alternative sources of limestone. Oyster shell waste originated from aquaculture that causes a major disposal landfill problem in coastal sectors in southeast Korea. Their inadequate disposal causes a significant environmental problems araised. Bio mineralization leads to the formation of oyster shells and consists $CaCO_3$ as a major phase with a small amount of organic matter. It is a good alternative material source instead of natural lime stone. The utilization of oyster shell waste for industrial applications instead of natural limestone is major advantage for conservation of natural limestone. The present work describes the limestone and oyster shells hydraulic activity and chemical composition and characteristics are most similar for utilization of oyster shell waste instead of natural limestone.