• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.79-87
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• 1997

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.197-203
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• 1978

In this study, the effects of some additives to the quality of fish jelly product such as salt tripolyphosphate and starch were examined. Besides, that of washing and stepwise heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable 19 common, and the addition of 3 percent of salt and 5 percent of starch resulted in the best jelly strength. It was markedly enforced when 0.3 percent of tripolyphosphate was added. The suggestible processing method of hagfish jelly product is as follows : The meat is to be bleached by washing at least 6 times with tenfold tap water by volume of meat at $5-6^{\circ}C$ and then ground throughly with addition of 3 percent of salt, 5 percent of starch and 0.3 percent of tripolyphosphate. The ground meat is finally to be heated for 1 hour at 45 to $50^{\circ}C$ and then for 30 minutes at $90^{\circ}C$.

• Journal of the Korean Chemical Society
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• v.19 no.4
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• pp.258-268
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• 1975

The physical and chemical characteristics of solid organic wastes from paper and pulp industries, tanneries, and food processing industries were studied with regard to fertilizer value as well as humus sources as a rational method of waste utilization. The pulp and paper mill wastes containing low mineral nutrients but high lignin may be utilized for soil amendments through humus preparation. Chemical treatment sludges of tannery wast water contained appreciable fertilizer nutrients andiliming materials, but utilization as fertilizers or soil amendments depends on the pollution effect of high chromium content, which has not been well understood. Food processing wastes may be utilized as organic fertilizers or micronutrient sources for plant. Some wastes containing high water-soluble sugars or lower C/N ratio than 20 may be utilized as additives for rapid humus preparation.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.118-121
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• 2008

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

• Korean Chemical Engineering Research
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• v.59 no.3
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• pp.305-315
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• 2021

An intermeshing corotating twin screw extruder is mainly used for compounding polymeric materials. Twin screw extruder can adopt modular-type screw configurations, which directly controls the quality and productivity of the products. The types, shapes, and specifications of the screw and kneading elements are summarized, and the effects of screw configuration on the processabiliy of the materials are discussed. The principles of screw configuration universally applied to mass production of general-purpose resins are explained, and the guidelines of screw combination according to the roles of feeding, melt mixing, and metering zones are listed. The strategies of screw combination suitable for various cases, such as side feeding of liquid additives or inorganic fillers, reactive extrusion, devolatilization process, production of products requiring bright color and transparency, and processing of materials with low apparent specific gravity, are presented.

• Journal of Powder Materials
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• v.29 no.6
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• pp.477-484
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• 2022

Thermal protection systems (TPS) are a group of materials that are indispensable for protecting spacecraft from the aerodynamic heating occurring during entry into an atmosphere. Among candidate materials for TPS, ceramic insulation materials are usually considered for reusable TPS. In this study, ceramic insulation materials, such as alumina enhanced thermal barrier (AETB), are fabricated via typical ceramic processing from ceramic fiber and additives. Mixtures of silica and alumina fibers are used as raw materials, with the addition of B4C to bind fibers together. Reaction-cured glass is also added on top of AETB to induce water-proof functionality or high emissivity. Some issues, such as the elimination of clumps in the AETB, and processing difficulties in the production of reusable surface insulation are reported as well.

• Journal of Microbiology and Biotechnology
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• v.28 no.5
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• pp.718-731
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• 2018

The beneficial effects of lactic acid bacteria (LAB) have been intensively investigated in recent decades with special focus on modulation of the host intestinal microbiota. Numerous discoveries of effective probiotics are driven by a significantly increasing demand for dietary supplements. Consequently, technological advances in the large-scale production and lyophilization are needed by probiotic-related industries for producing probiotic LAB for commercial use. Our study had a dual objective, to determine the optimum growth medium composition and to investigate appropriate cryoprotective additives (CPAs) for Lactobacillus salivarius, and compare its responses with other Lactobacillus species. The one-factor-at-a-time method and central composite design were applied to determine the optimal medium composition for L. salivarius cultivation. The following composition of the medium was established (per liter): 21.64 g maltose, 85 g yeast extract, 1.21 ml Tween 80, 6 g sodium acetate, $0.2g\;MgSO_4{\cdot}7H_2O$, $0.02g\;MnSO_4{\cdot}H_2O$, $1g\;K_2HPO_4$, $1.5g\;KH_2PO_4$, $0.01g\;FeSO_4{\cdot}7H_2O$, and 1 g sodium citrate. A cryoprotective additive combination comprising 10% (w/v) skim milk and 10% (w/v) sucrose supplemented with 2.5% (w/v) sodium glutamate was selected for L. salivarius, and its effectiveness was confirmed using culture-independent methods in the freeze-dried cells of the Lactobacillus strains. In conclusion, the optimized medium enhanced the species-specific cultivation of L. salivarius. On the other hand, the cryoprotective effects of the selected CPA mixture may also be dependent on the bacterial strain. This study highlights the necessity for precise and advanced processing techniques for large-scale production of probiotics in the food and feed industries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.485-491
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• 1984

In succession to the previous paper, the effect of the addition of food additives, such as glucose, glycine, sucrose and sorbic acid on the histamine formation and histidine decarboxylase activity in mackerel muscle during storage at $25^{\circ}C$ was studied. Additionally, the effect of different rasping condition of mackerel muscle on the histamine formation was also studied. It was estimated that the rasping condition of mackerel muscle also affected to the histamine formation, by showing that much histamine was detected in homogenized muscle than in ground muscle when glucose and sucrose were added. The addition of glycine was inhibitory upon the histamine formation and histidine decarboxylase activity, which, in the muscle added $10\%$ of glycine, the histamine content was below the critical concentration of poisoning for histamine during storage for 5 days at $25^{\circ}C$. The addition of sorbic acid was also inhibited the histamine formation and histidine decarboxylase activity, and the inhibitory effect of $0.2\%$ addition was greater than $0.1\%$ addition.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• Applied Chemistry for Engineering
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• v.7 no.1
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• pp.75-82
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• 1996

Acrylic acid was graft-copolymerized on polyethylene film in the presence of additives such as acid and $FeSO_4(NH_4)_2SO_4{\cdot}6H_2O$ using peroxide grafting technique by ${\gamma}$-ray and electron beam, and the effect of $FeSO_4(NH_4)_2SO_4{\cdot}6H_2O$ and acid on the grafting yield was evaluated. The grafting mechanism and the physical property of grafted films were also examined. The results showed that the inclusion of $FeSO_4(NH_4)_2SO_4{\cdot}6H_2O$ in acidified acrylic acid grafting solution was extremely beneficial and led to a most unusual enhancement effect in the radiation grafting. In the other hand, inclusion of mineral acid in the grafting solution in the absence of $FeSO_4(NH_4)_2SO_4{\cdot}6H_2O$ could not lead to he suitable grafting reaction by the severe homopolymerization of acrylic acid. The addition of $H_2SO_4$, and HCl led to much higher grafting yield than $HNO_3$and $CH_3COOH$. It was shown that grafting yield of ${\gamma}$-ray irradiated-polyethylene was higher than that of electron beam irradiated polyethylene.