• 한국식생활문화학회지
• /
• 제36권5호
• /
• pp.484-491
• /
• 2021

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

• Food Science and Biotechnology
• /
• 제17권2호
• /
• pp.234-240
• /
• 2008

The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

• 한국지하수토양환경학회지:지하수토양환경
• /
• 제15권4호
• /
• pp.21-29
• /
• 2010

As the target area of this study, the coal mine site of Dongwon Sabuk mine.,ltd. is located in the remote mountainous region. To purify the acid mine water contaminated with heavy metals, a pilot-scale plant was built at the surrounded area of a mine shaft and operated to simulate active treatment system that could not only possibly setup the facility in a small available area, but also has a high efficiency. According to the various conditions of basin sequence, existence of sludge return, and lime injection position, six different types of treatment series were investigated in terms of treatment efficiency. As a result, the aluminum concentrations of the most effluents were in the range of 0.005~0.030 mg/L, which was too low to compare. The manganese concentration in the treated water were in the range of 3~9 mg/L, not following any regular trend. As found in the results of iron concentration, the case of addition of oxidation and sludge return steps showed higher efficiency than the others. As a standpoint of the installation of full-scale physicochemical treatment facility, the experimental results showed that the batch of oxidation and high density sludge return processes are existed and neutralization was followed by oxidation, had a stable treatment efficiency.

• Journal of Animal Science and Technology
• /
• 제62권6호
• /
• pp.922-932
• /
• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• Journal of Ginseng Research
• /
• 제9권2호
• /
• pp.270-284
• /
• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Preventive Nutrition and Food Science
• /
• 제21권4호
• /
• pp.338-347
• /
• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• 한국물환경학회지
• /
• 제20권2호
• /
• pp.110-119
• /
• 2004

The combination of biological and physical/chemical technologies is a promising technique to reduce highly concentrated pollutants in livestock wastewater. It is suggested to treat livestock wastewater efficiently as follows: firstly, biodegradable organic matters, nitrogen and some of phosphorus should be removed by a biological treatment process and then residual non-biodegradable organic matters, color and phosphorus be eliminated by physicochemical technologies. In this study, therefore, the integrations of chemical coagulation, activated carbon adsorption, Fenton oxidation and ozonation were evaluated to provide appropriate post-treatment processes for biologically pre-treated livestock wastewater. After chemical coagulation followed by ozonation or Fenton oxidation process, the quality of treated wastewater could meet the discharge limit in Korea. However, a yellowish brown color still remained in the treated wastewater after a single method such as coagulation and Fenton oxidation was applied. The ozonation was found to be the most effective technology for the decolorization. Neither simple biological nor physicochemical treatment provides adequate decolorization and sufficient depletion of organics in livestock wastewater so far. Consequently, the integration of Fenton oxidation and ozonation with a biological treatment process is recommended to treat livestock wastewater in terms of removal efficiency.

• KSBB Journal
• /
• 제17권3호
• /
• pp.241-246
• /
• 2002

오늘날 섬유 염색공정에서 발생하는 염색폐수로 인해 많은 문제점들을 야기한다. 염색폐수에는 난분해성의 EG, PVA, TPA, 여러 종류의 계면활성제가 포함되어 있어 완전하게 처리하기가 어렵다. 현재 일반적으로 사용하고 있는 물리화학적 처리와 활성오니공정의 처리성을 향상하기 위하여 jet-loop reactor (JLR)와 물리화학적 처리를 결합한 새로운 공정을 개발하였다. JLR의 부피산소전달계수는 air-lift 반응기에 비해 아주 우수하였다. 또한 좀더 효율적인 처리를 위하여 JLR에 활성탄 담체를 적용하여 (JLRAS) 실험하였다. 체류시간이 8시간일 때 BOD, $COD_{Mn}$, $COD_{Cr}$, 색도 제거율은 각각 99, 86, 84, 83%로 우수하였다. JLRAS 성능은 $COD_{Mn}$의 부하 변동에도 아주 빠르게 회복되었다. 2차 물리화학적 응집처리의 최적 응집제로는 폴리황산제2철이며 130 mg/L 투입하였을때 $COD_{Mn}$과 색도의 제거율은 자각 85, 73%였다. 결론적으로 이 공정으로 난분해성의 많은 유기물을 효율적으로 처리할 수 있으며 운전비용도 감소시킬 수 있었다.

• 한국약용작물학회지
• /
• 제23권6호
• /
• pp.460-467
• /
• 2015

Background : The aim of the present study was to identify an effective physicochemical control method to reduce Fusarium species infestation in adlay (Coix lacryma-jobi L.) before and after harvesting. Methods and Results : We observed that prochloraz emusifiable concentrate and hexaconazol prochloraz emusifiable concentrate strongly inhibited the mycelial growth of 10 Fusarium species. Strong growth inhibitions and cell lysis were observed following treatment with 4% NaOCl solution. The total number of fungi detected were lower follwing treatment with thiophanatemethyl triflumizole wettable powder ($1.1{\times}10^4CFU/g$), hexaconazol prochloraz emulsifiable concentrate ($1.2{\times}10^4CFU/g$), carboxin thiram dustable powder ($1.6{\times}10^4CFU/g$) and prochloraz emulsifiable concentrate ($1.7{\times}10^4CFU/g$) than in the non-treated control ($7.7{\times}10^4CFU/g$). The reduction of Fusarium fungi varies with the concentration and soaking time of NaOCl solution. Fungal detection was not observed after soaking in NaOCl solution for 24 h and harmful effects were not observed for plant growth by NaOCl after soacking for 6 - 12 h. Conclusion : Soaking seed for 6 - 12 h in 4% NaOCl could be an effective method of disinfectant treatment for the control of Fusarium fungi in adlay seeds.

• Applied Biological Chemistry
• /
• 제33권1호
• /
• pp.1-7
• /
• 1990

멥쌀 전분(아끼바레, 용문벼, 태백벼, 미국쌀)과 찹쌀 전분의 수분을 27 %로 조절하여 $100^{\circ}C$에서 16시간 열처리한 후 이화학적 성질을 조사하였다. 쌀 전분 입자는 다면체로 표면이 부드럽고 매끈하였으며 수분-열처리하면 크기가 약간 커졌고 X-선 회절도로 부터 얻은 결정형은 모두 A형이었다. 수분-열처리하면 쌀 전분의 비중은 $1.03{\sim}1.09$로 감소했고, 물결합 능력은 멥쌀 전분은 증가하였으나 찹쌀 전분은 약간 감소하였다. 아밀로오스 함량은 거의 변화가 없었다. 팽화력과 용해도는 온도가 상승함에 따라 증가하였으며 일정 온도에서 수분-열처리 전분의 용해도는 증가했으나 팽화력은 감소하였다. 광투과도에 의한 호화개시 온도는 아끼바레, 용문벼, 태백벼 전분은 $60{\sim}65^{\circ}C$였고 찹쌀 전분은 $55{\sim}60^{\circ}C$, 미국쌀 전분은 $70{\sim}75^{\circ}C$였으며 수분-열처리시 호화개시 온도는 상승하였다.