• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.248-256
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• 2003

Two experiments were conducted to determine the effects of expander processing and enzyme supplementation of wheat-based diets on growth performance and nutrient digestibility in finishing pigs. For Exp. 1, 60 finishing pigs (average initial BW of 49.5 kg) were fed meal, standard pellets and expanded pellets in a 70 d growth assay. From 49.5 to 79.0 kg, 79.0 to 111.8 kg, and overall (49.5 to 111.8 kg), ADG and ADFI were not affected by pelleting or standard vs expander conditioning (p>0.22). However, from 49.5 to 79.0 kg, pigs fed pellets have greater gain/feed than pigs fed mash (p<0.04), and pigs fed expanded pellets tended to have greater (p<0.10) gain/feed than pigs fed standard pellets. Overall (i.e. from 49.5 to 111.8 kg), gain/feed (p<0.02) and apparent fecal digestibilities of DM (p<0.001) and N (p<0.02) were improved by pelleting the diets. Also, expander processing further improved gain/feed (p<0.06) and digestibility of DM (p<0.04) compared to standard steam conditioning. Scores for keratinization (p<0.002) and ulceration (p<0.003) of the stomach were increased by pelleting, but the mean scores for the various treatments ranged only from 0.05 to 1.08 (i.e., low to mild keratosis and ulceration). For Exp. 2, 80 pigs (average initial BW of 54.1 kg) were fed mash and pellets (standard or expander) without and with xylanase. The enzyme was added to supply 4,000 units of xylanase activity/kg of diet. Adding xylanase to the mash diet improved gain/feed from 90.7 to 115.9 kg (p<0.04) of the growth assay and digestibility of DM (p<0.05) on d 39. However, in pelleted diets, adding the enzyme did not improve growth performance or digestibility of nutrients. Pelleting tended to increase scores for ulceration (p<0.06), and enzyme supplementation decreased stomach keratinization scores for pigs fed the standard pellets (p<0.01). However, as in Exp. 1, the mean scores for all treatment groups were quiet low (i.e., ranging from normal to mild). In conclusion, pelleting improved efficiency of growth, but additional benefits from expander conditioning were observed only in Exp. 1. Finally, xylanase tended to improve growth performance and nutrient digestibility, only in pigs fed mash diets but not in pigs fed pellets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• Resources Recycling
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• v.21 no.3
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• pp.39-47
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• 2012

This study was conducted to optimize a mixing design of lightweight aerated concrete with the blast furnace slag(BFS) using Box-Behnken method, one of response surface designs. The lightweight aerated concrete with the BFS was made on the conditions of steam curing method at atmospheric pressure. The experimental factors were unit Water(W)/total powder($P_d$) ratio, BFS replacement percentage and Al powder addition based on the total powder (${P_d}^*$%). From the results of the response surface analysis, regression models for dried specific gravity and compressive strength of the lightweight aerated concrete were derived. When the target values for dried specific gravity and compressive strength of the lightweight aerated concrete were set at 0.72 and 4.42 MPa respectively, its optimized mixing conditions driven from the regression models were 0.62 of $W/P_d$ ratio, 35.5% of BFS replacement and 0.05% of Al powder addition. This experimental design model was found to be credible by measuring the dried specific gravity and compressive strength of the sample made from the above mixing conditions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3578-3585
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• 2012

The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.

• Korea Science and Art Forum
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• v.32
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• pp.319-334
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• 2018

This research is a case study to make sure the enhancement of students' imagination and creativity through developing and applying the Literature-Art-Science Integrated Education Program. Its research object was totally 25 persons of 29 students of the 1st to the 4 th Grades from Gunsan Sulsan Elementary School. Its research period lasted for 4 months from September to December, 2017, and I, as the research place, used the art room at Gunsan Sulsan Elementary School. The programs were totally 10 sessions with a unit of 1 session per each grade for 2 hours from 1:00 to 3:00 in the afternoon from Monday through Friday. I fixed ten themes of this program-eight plane modeling, and two solid modeling, and finished the work of storytelling during summer vacation. And I arranged their levels as low:middle:high(3:5:2) ones. The former was 'A Film of Monster Gorilla'(L), 'Learning the Spirit of Gyeongju Choi's Family'(M), 'A Tale of My Friend Made of Natural Materials'(L), 'The Reading of My Dream'(M), 'Gathering the Objects in My Mobile'(M), 'A Mock Trial of Marrying Off'(M), 'Painting My Favorite Children's Poem'(H), and 'Painting My Favorite Children's Song'(H), and the latter was 'Seeking for a Bluebird in My Mind'(L), and 'Making My Cherished Object' (M). Then I used the unique art expression technique per each theme, which were in sequence marbling, Korean paper art, combine painting, collage, imaginary painting, imaginary painting, play dough art, imaginary painting techniques. And I delivered to the students the scientific knowledge in terms of growing or manufacturing processes of materials used for making artworks. Prior to and after the processing this program, I surveyed about the students' ability of integrated thinking and emotional experience by 'Figure B Type' and 'Figure A Type' of The Torrance Tests of Creative Thinking, and took statistics with the resultant data. And I executed a paired t-test in order to verify the significance of mean difference in the result of investigation with those data. From the analyzed result according to the elements of creativity and the mean quotients of creativity, there showed a significant difference (t=3.47, p<.01) in 'fluency', and also a significant difference(t=3.59, p<.01) in 'creativity.' Judging from the statistic values of two fields such as the student's ability of integrated thinking and emotional experience, I estimate that over the majority of the students showed the enhancement in self-confident creative expression as well as higher interest and concern through this program. The result that I arranged and analyzed the making process of artworks, the photos of the resultant, etc. as such is as follows : Firstly, from this program being proceeded as art-centered STEAM class, the student's systematic problem-solving ability was improved in his ability of integrated thinking to transform the literary contents into artistic one. Secondly, the student obtained the emotional experience such as interest in the class, self-confidence, intellectual satisfaction, self-fulfillment, etc. through art-centered STEAM class using ten art expression techniques. Thirdly, the student's mind willing to cooperate, communicate with his friends, and care for them was ripened in the process of problem-solving. Fourth, the student's self-confidence was further instilled when presenting famous artists and their artworks in the introduction and finale of ten art expression techniques. Likewise, the statistic values on the fields of student's ability of integrated thinking and emotional experience illustrate that over the majority of the students showed improvement in the ability of creative expression with confidence as well as higher interest and concern upon this program.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4310-4317
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• 2014

The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. Microbiological hazard analysis of the raw materials and after the steaming process of rice-cakes showed a safe result. On the other hand, the microorganism test on the manufacturing environment and workers suggested that the microbiological hazard can be reduced through systematic cleaning and disinfection, accompanied by improved personal hygiene based on hygienic education for workers on the management of microorganisms in the working area.

• Korean Journal of Medicinal Crop Science
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• v.7 no.3
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• pp.172-176
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• 1999

The saponins are considered the main effective components in Platycodon grandiflorum (Jacq.) A. DC.. In order to obtain the basic information for producing the high quality medicinal plant and processing, the crude saponin contents were analyzed with platycodi radix, the root of Platycodon grandiflorum by different cultivating years, parts, harvesting times and drying methods. The crude saponin contents were decreased by increasing cultivating years. The crude saponin contents were 2.74% in tail of root and 1.65 % in head of root, respectively. Besides, the contents of the crude saponin in cortex were 1.8 times more than that in core of root. The crude saponin contents in different harvesting times were 2.82% and 2.74% at March 10 and December 10, showing higher than that being harvested at June 10 and September 10. The crude saponin contents among drying methods were not significantly different at 5% level DMRT, but the hot air drying after steam showed the least crude saponin.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.121-128
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• 1989

Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-di-methylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.