• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.5
• /
• pp.487-493
• /
• 2017

Recent years have seen steadily increasing concerns about human exposure to heavy metals through seafood consumption. In Korea, the diverse dietary patterns of different bivalve shellfish necessitate tissue-specific evaluation of heavy metal contents for risk assessment. We analyzed the heavy metal contents of various tissues in scallops (Patinopecten yessoensis) and pen shells (Atrina pectinate). In both species, we found higher levels of cadmium (Cd) in the mantle than in the adductive muscle, while there was no significant difference between the two tissue types in total mercury (THg) and lead (Pb) (P<0.05). Levels of THg and Pb were acceptable by Korean standards. However, the level of Cd in pen shell mantle tissue exceeded the standard by 40%. The rate of heavy metal exposure from consumption of these species was shown to be 0.003-0.010% of the provisional tolerable weekly intake of THg and 0.312-0.600% of the provisional tolerable monthly intake (PTWI) of Cd as recommended by the Joint FAO/WHO Expert Committee on Food Additives. These findings on the tissue-specific heavy metal contents of these species will be useful in assessing the health risks of Korean dietary habits.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.6
• /
• pp.783-791
• /
• 2019

Objective: This study was to evaluate the fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro gas production of rice straw ensiled with lactic acid bacteria and molasses. Methods: Fresh rice straw was ensiled in 1-L laboratory silos with no additive control (C), Lactobacillus plantarum (L), molasses (M) and molasses+Lactobacillus plantarum (ML) for 6, 15, 30, and 60 days. After storage, the silages were subjected to microbial and chemical analyses as well as the further in vitro fermentation trial. Results: All additives increased lactic acid concentration, and reduced pH, dry matter (DM) loss and structural carbohydrate content relative to the control (p<0.05). The highest organic acid and residual sugar contents and lignocellulose reduction were observed in ML silage. L silage had the highest V-score with 88.10 followed by ML silage. L and ML silage improved in vitro DM digestibility as compared with other treatments, while in vitro neutral detergent fibre degradability (IVNDFD) was increased in M and ML silage (p<0.05). M silage significantly (p<0.05) increased propionic acid (PA) content and decreased butyric acid content and acetic acid/PA as well as 72-h cumulative gas production. Conclusion: The application of ML was effective for improving both the fermentation quality and in vitro digestibility of rice straw silage. Inclusion with molasses to rice straw could reduce in vitro ruminal gas production.

• Korean Journal of Materials Research
• /
• v.11 no.2
• /
• pp.137-145
• /
• 2001

A new process, gelcasting in aqueous medium, to fabricate complex-shaped ceramic core has investigated. The ceramic slurry, mixture of fused silica powder and additives such as zircon and cordierite, was electrosterically stabilizes. The slip was prepared by ball milling of polydispered ceramic suspension with monomer, dimer and dispersant. The rheological behavior of slip was evaluated by viscosity measurement. It was found that the high solid loading of polydispersed ceramic slip, which has low viscosity of 50vol%, is possible to obtained. The viscosity of the slip was significantly dependent upon the amount of polymer dispersant and the formulation of monomer and dimer. The green bodies were fabricated through casting and gelation at room temperature followed by drying at $25^{\circ}C$ for 48hrs under relative humidity of 80~85%. Crack-free green body was successfully fabricated through the above process.

• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.284-298
• /
• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.1
• /
• pp.173-185
• /
• 2018

Effects of three different types of dispersions and flow improving additives composed with fatty acid esters, fatty acid metal salts and amide compound on the vulcanization and the mechanical properties properties of rubber compounds of EPDM and carbon black as fillers. were investigated using Mooney viscometer, moving die rheometer, hardness tester, and universal test machine. The aging characteristics of vulcanized EPDM compounds were also investigated. The Mooney viscosity measured at $125^{\circ}C$ showed a tendency to decrease in the order of amide type> metal salt type > ester type additive. Scorch time showed little or no difference with the addition of ester or metal salt type additives, but the amide type additive shortened a scorch time more than one minute. Rheological measurement data obtained at $160^{\circ}C$ showed that the vulcanization time was faster for metal salt type and amide type additive systems. Delta torque values of EPDM compound increased with metal salt type and amide type additives, but slightly decreased with ester type additive. The tensile strength of the EPDM compound was greatly improved when an ester type additive was added, but the amide type or metal salt type additive had no significant effect. The elongation was significantly improved for metal salt type additive, while the rest were not significantly affected. The tear strength of the EPDM compounds increased with the addition of all kinds of additives, and it increased remarkably in the case of metal salt type additive. Hardness of the EPDM compounds was nearly same value regardless of additive types. The thermal aging of the EPDM blend at $100^{\circ}C$ for 24 h showed little change in the case of metal salt type or amide type additive, but the elongation tends to decrease by 10-20% for all EPDM compounds containing additives.

• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.37-41
• /
• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• Journal of Dairy Science and Biotechnology
• /
• v.27 no.1
• /
• pp.53-57
• /
• 2009

Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

• Journal of Biosystems Engineering
• /
• v.26 no.1
• /
• pp.47-56
• /
• 2001

In order to prevent the possibility of mixing of metal powder during food grinding processing with the metal roll mill this study was conducted to develope the materials of ceramics roll as a substitute of gray cast iron mill. Since the ceramics is brittle material and can be broken easily by a crack, it was needed to develope engineering ceramics roll materials with high elastic modulus and fracture toughness. Adding 0∼50 wt% Al$_2$O$_3$as densification additives to porcelain body material and forming the ceramics an different condition, mechanical properties were evaluated. The material structure’s densification process was analyzed by SEM and XRD. The evaluation of the mechanical properties of ceramics roll materials were compared and analyzed by non-destructive test using Young’s modulus and destructive test using 3-point bending strength and fracture toughness. The results showed several correlative results. Porcelain body material with 40 wt% Al$_2$O$_3$content heated at 1,200$\^{C}$ for 5h was high bulk density of 2.77, Young’s modulus of 118.4Gpa, 3-point bending strength of 137 MPa and fracture toughness of 2.88 MPa$.$m$\^$$\sfrac{1}{2}$/ . After analyzing the relationship between non-destructive test and destructive test, the coefficient of determination was more than 0.9. Therefore, the evaluation of non-destructive test by ultrasonic was turned out to be feasible in evaluating the mechanical properties of ceramics.

• Journal of the Korean Ceramic Society
• /
• v.43 no.8 s.291
• /
• pp.472-478
• /
• 2006

The effect of compositional and processing variables on a nitriding reaction of silicon powder compact and subsequent post sintering of RBSN (Reaction-Bonded Silicon Nitride) was investigated. The addition of a nitriding agent enhanced nitridation rate substantially at low temperatures, while the formation of a liquid phase between the nitriding agent and the sintering additives at a high temperature caused a negative catalyst effect resulting in a decreased nitridation rate. A liquid phase formed by solely an additive, however, was found to have no effect on nitridation for the additive amount used in this research. The original site of a decomposing pore former was loosely filled by a reaction product ($Si_3N_4$), which provided a specimen with nitriding gas passage. For SRBSN (Sintered RBSN) specimens of high porosity, only a marginal dimensional change was measured after post sintering. Its engineering implication for near-net shaping ability is discussed.

• Journal of the Korean Ceramic Society
• /
• v.48 no.5
• /
• pp.360-367
• /
• 2011

Macroporous silicon carbide (SiC) ceramics were fabricated by powder processing and polymer processing using carbon-filled polysiloxane as a precursor. The effects of the starting SiC polytype, template type, and template content on porosity and flexural strength of macroporous SiC ceramics were investigated. The ${\beta}$-SiC powder as a starting material or a filler led to higher porosity than ${\alpha}$-SiC powder, owing to the impingement of growing ${\alpha}$-SiC grains, which were transformed from ${\beta}$-SiC during sintering. Typical flexural strength of powder-processed macroporous SiC ceramics fabricated from ${\alpha}$-SiC starting powder and polymer microbeads was 127 MPa at 29% porosity. In contrast, that of polymer-processed macroporous SiC ceramics fabricated from carbon-filled polysiloxane, ${\beta}$-SiC fillers, and hollow microspheres was 116MPa at 29% porosity. The combination of ${\alpha}$-SiC starting powder and a fairly large amount (10 wt%) of $Al_2O_3-Y_2O_3$ additives led to macroporous SiC ceramics with excellent flexural strength.