• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.263-272
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• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.383-390
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• 1984

The present paper was carried out to elucidate the effect of salt-treatment and the addition of some food additives on the histamine formation and histidine decarboxylase activity in mackerel muscle during storage under different conditions. The histamine formation was inhibited by salting and histamine was hardly formed regardless of the brine concentraction during storage at $5^{\circ}C$. While, during storage at $25^{\circ}C$, the inhibitory effect upon the histamine formation and histidine decarboxylase activity was in proportion to the increase of the brine concentration. The addition of accidulants such as citric acid, malic acid and succinic acid inhibited the histamine formation and histidine decarboxylase activity. Especially, the histamine contents in the muscle added $10\%$ of citric acid and malic acid was below the critical concentration of poisoning for histamine during storage at $25^{\circ}C$ for 10 days. The histamine formation and histidine decarboxylase activity were inhibited by the $10\%$ addition of D-sorbitol, while there was no significant effect in the case of $5\%$ addition. Generally, the histamine content was increased with histidine decarboxylase activity, but didn't reveal the quantitative correlation ship with the enzyme activity.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.247-256
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• 2015

There are approximately 1,500 broiler farms in Korea, each raising 55,000 birds. Ninety-five percent of the farms are contracted with Integration Company. According to the Korean broiler performance index, broilers in Korea are marketed at 32 days with 1.52 kg of body weight. In contrast, the market age and body weight of broilers are 47 days/2.8 kg in the United States and 42 days/2.5 kg in Europe. Because of the younger market age of the Korean broiler, the pre-starter feed is important. Chicks exhibit poor absorption of dietary nutrients up to 7 days after hatching due to an immature digestive system and low enzyme secretion rate and activity. At the beginning of hatching, chicks obtain their nutrients from the egg yolk sac. It is highly recommended that chicks, after consuming the nutrients in the egg yolk sac, are given supplemented pre-starter feed to increase early growth rates and improve the performance of broiler production. Pre-starter nutrient requirements are not expressed in NRC, so Korean feeding standards for poultry and commercial breeding companies determine the nutrient requirements of pre-starter broiler chickens. Three approaches are followed to formulate specially designed pre-starter feeds for broiler chicks: (i) selective use of raw materials, (ii) proper standards of nutrient supply, and (iii) application of feed additives such as exogenous enzymes. In the selection of raw materials, those with high digestibility can be used. The absorption rate of carbohydrates in grains can be increased through feed processing at high temperature and high pressure. Soy proteins and fish meal can also be added as protein sources. As an energy source, vegetable oils are preferred over animal fats because of the former's high digestibility. It is suggested that the levels of proteins and amino acids are higher in pre-starter feed than in starter feed. With regard to energy, the sources of energy are more important than the levels of energy in feed. Feed additives such as exogenous enzymes can be used to improve nutrient digestibility. In addition, organic acids and plant extracts can be used as alternatives to animal growth promoters to stimulate immunity and prevent diseases. The growth performance of broilers is affected by various factors, such as management and disease control, in addition to the nutritional strategy; however, nutritional strategies play an important role in improving the productivity of broilers. Therefore, nutritional strategies, along with management and disease control, are required for improving the productivity of broilers in Korea.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.459-468
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• 1986

This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Toxicological Research
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• v.18 no.1
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• pp.13-22
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• 2002

In Korea, 2,320 tonnes of acetanilide were mostly wed as intermediates for synthesis in phar-maceuticals or additives in synthesizing hydrogen peroxide, varnishes, polymers and rubber. Only small amount of 120 kg were wed as a stabilizer for hydrogen peroxide solution for hair colouring agents in 1998. Readily available environmental or human exposure data do not exist in Korea at the present time. However, potential human exposures from drinking water, food, ambient water and in work places are expected to be negligible because this chemical is produced in the closed system in only one company in Korea and the processing factory is equipped with local ventilation and air filtering system. Acetanilide could be distributed mainly to water based on EQC model. This substance is readily biodegradable and its bioaccumulation is low. Acute toxicity of acetanilide is low since the L $D_{50}$ of oral exposure in rats is 1,959 mg/kg bw. The chemical is not irritating to skin, but slightly irritating to the eyes of rabbits. horn repeated dose toxicity, the adverse effects in rats were red pulp hyperplasia of spleen, bone marrow hyperplasia of femur and decreased hemoglobin, hematocrit and mean corpuscular hemoglobin concentration. The LOAEL for repeated dose toxicity in rats was 22 mg/kg/day for both sexes. Acetanilide is not considered to be genotoxic. In a reproductive/developmental toxicity study, no treatment-related changes in precoital time and rate of copulation, impregnation, pregnancy were shown in all treated groups. The NOAELs for reproduction and developmental toxicity (off-spring toxicity) are considered to be 200 mg/kg bw/day and 67 mg/kg bw/day, respectively. Ecotoxicity data has been generated in a limited number of aquatic species of algae (72 hr- $E_{b}$ $C_{50}$; 13.5 mg/l), daphnid (48hr-E $C_{50}$ > 100 mg/l) and fish (Oryzias latipes, 96hr-L $C_{50}$; 100 mg/l). Form the acute toxicity values, the predicted no effect concentration (PNEC) of 0.135 mg/1 was derived win an assessment factor of 100. On the basis of these data, acetanilide was suggested as currently of low priority for further post-SIDS work in OECD.in OECD.D.

• Clean Technology
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• v.7 no.1
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• pp.13-25
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• 2001

With fast advancement of fine machineries and semiconductor industries in recent decades, the ultra-cleaning of organic chemicals, submicron particles from contaminated unit equipments and products such as silicon wafers becomes one of the most important steps for further advancement of such industries. To date, two kinds of ultra cleaning techniques are used; one is the wet-cleaning and the other is the dry cleaning. In case of wet cleaning, removal of organic contaminants and submicron particles is made by DIW with additives such as $H_2O_2$, $H_2SO_4$, HCl, $NH_4OH$ and HF, etc. While the wet cleaning method is most widely adopted for various occasions, it is inevitable to discharge significant amount of toxic waste waters in environment. Dry cleaning is an alternative method to mitigate environmental pollution of the wet cleaning with maintaining comparable degree of cleaning to the wet cleaning. Although there are various concept of dry cleaning have been devised, the dry cleaning with environmentally-benign solvent such as carbon dioxide proven to show high degree of cleaning from the contaminated porous surface as well as from the bare surface. Thus, special global attention has been placing on this technique since it has important advantages of simple process schemes and no environmentally concern, etc. Thus, this article critically reviews the state-of-the-art of the supercritical fluid drying with emphasis on the thermo-physical characteristics of the supercritical solvent, environmental gains compared to other dry cleaning methods, and the generic aspects of the basic design and processing engineering.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.56 no.9
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• pp.1602-1608
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• 2007

The composites were fabricated, respectively, using 61[vol.%] SiC-39[vol.%] $TiB_2$ and using 61[vol.%] SiC-39[vol.%] $ZrB_2$ powders with the liquid forming additives of 12[wt%] $Al_2O_3+Y_2O_3$ by hot pressing annealing at $1650[^{\circ}C]$ for 4 hours. Reactions between SiC and transition metal $TiB_2$, $ZrB_2$ were not observed in this microstructure. The result of phase analysis of composites by XRD revealed SiC(6H, 3C), $TiB_2$, $ZrB_2$ and $YAG(Al_5Y_3O_{12})$ crystal phase on the Liquid-Phase-Sintered(LPS) $SiC-TiB_2$, and $SiC-ZrB_2$ composite. $\beta\rightarrow\alpha-SiC$ phase transformation was occurred on the $SiC-TiB_2$ and $SiC-ZrB_2$ composite. The relative density, the flexural strength and Young's modulus showed the highest value of 98.57[%], 249.42[MPa] and 91.64[GPa] in $SiC-ZrB_2$ composite at room temperature respectively. The electrical resistivity showed the lowest value of $7.96{\times}10^{-4}[\Omega{\cdot}cm]$ for $SiC-ZrB_2$ composite at $25[^{\circ}C]$. The electrical resistivity of the $SiC-TiB_2$ and $SiC-ZrB_2$ composite was all positive temperature coefficient resistance (PTCR) in the temperature ranges from $25[^{\circ}C]$ to $700[^{\circ}C]$. The resistance temperature coefficient of composite showed the lowest value of $1.319\times10^{-3}/[^{\circ}C]$ for $SiC-ZrB_2$ composite in the temperature ranges from $100[^{\circ}C]$ to $300[^{\circ}C]$ Compositional design and optimization of processing parameters are key factors for controlling and improving the properties of SiC-based electroconductive ceramic composites.