• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• Journal of Animal Environmental Science
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• v.22 no.1
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• pp.35-44
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• 2016

This study was conducted to establish a database of high solid manure(HSM) in domestic. Theoretical methane potential and HSM characteristics was evaluated using breef and dairy manure (n=156). Total solids and Volatile solids of HSM increased depending on time flow, the results showed $20.4{\pm}3.2$ and $17.4{\pm}2.8%$. respectively. C/N ratio of breef HSM was higher than dairy HSM C/N ratio. In theoretical methane potential, the result of breef and dairy HSM was showed $505.2{\pm}25.3$ and $493.5{\pm}20.2$, respectively. Nitrogen content of total HSM increased depending on time flow, the result of breef and dairy nitrogen content was showed $1.9{\pm}0.3$ and $2.8{\pm}0.2$, respectively. Carbon content of total HSM showed approximately 10% reduction. The optimal time of bed replacement was indicated between 29 amd 31 days based on the optimal C/N ratio. Therefore, this study was considered that it has high utilization for livestock manure recycling and basis of relevant research.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.327-333
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• 2008

To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

• Journal of Biosystems Engineering
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• v.12 no.1
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• pp.39-44
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• 1987

Measurement methods of moisture content were compared with 7 dried vegetables (red pepper, onion, green onion, garlic, ginger, carrot and radish). The moisture contents of dried vegetables having different moisture contents were determined by atmospheric oven drying, infrared balance, vacuum oven and Karl Fisher methods. Vacuum oven and Karl Fisher methods gave the relatively agreed results and considered to give the accurate moisture content. Atmospheric oven drying and infrared balance methods resulted in higher moisture content than methods mentioned above, because of the thermal decomposition of solid. Calibration of the moisture data of atmospheric oven drying method into the vacuum oven data was undertaken. The thermodecomposable solid fraction was high in onion, radish, green onion and carrot, and was in the range of 8.0-11.7% of the total solid in these products.

• Environmental Engineering Research
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• v.23 no.4
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• pp.456-461
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• 2018

The solid-state anaerobic digestion (SS-AD) has promoted the development and application for biogas production from biomass which operate a high solid content feedstock, as higher than 15% of total solids. However, the digested byproduct of SS-AD can be used as a fertilizer or as solid fuel, but it has serious problems: high moisture content and poor dewaterability. The organic residue from SS-AD has to be improved to address these problems and to make it a useful alternative energy source. Hydrothermal carbonization was investigated for conversion of the organic residue from the SS-AD of livestock waste to solid fuels. The effects of hydrothermal carbonization were evaluated by varying the reaction temperatures within the range of $180-240^{\circ}C$. Hydrothermal carbonization increased the calorific value through the reduction of the hydrogen and oxygen contents of the solid fuel, in addition to its drying performance. Therefore, after the hydrothermal carbonization, the H/C and O/C atomic ratios decreased through the chemical conversion. Thermogravimatric analysis provided the changed combustion characteristics due to the improvement of the fuel properties. As a result, the hydrothermal carbonization process can be said to be an advantageous technology in terms of improving the properties of organic waste as a solid-recovered fuel product.

• Food Science and Preservation
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• v.9 no.3
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• pp.332-337
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• 2002

This study was undertaken in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Ligularia fischeri extracts. A considerable reduction in extraction time was accomplished by MAE. When 70% methanol 50% methanol 70% ethanol, or 50% ethanol was used, MAE extract contained equal levels of soluble solid and total polyphenol as obtained by RE. The optimum microwave-assisted extraction conditions for Ligularia fischeri were achieved by 120∼150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity with DPPH scavenging method over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30%), total polyphenol content(2.7%) and antioxidant activity(68%).

• Food Science and Preservation
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• v.11 no.1
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• pp.88-93
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• 2004

This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).

• Korean Journal of Organic Agriculture
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• v.16 no.3
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• pp.321-330
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• 2008

In order to investigate any differences of the characteristics of goat milk according to seasons and individual farms, we analysed and compared the components of fat, protein lactose, total solid, solid-not fat (SNF) and cells of goat milk collected from 8 individual farms between December 2006 and June 2007. Milk fat content has shown higher values in December to March than in other seasons, and SNF appeared especially higher in February. However, lactose content was not different according to seasons. Regional differences of milk components were not big at all either. Milk components from goats were in general similar to cow milk except a little lower fat content, but appeared higher than mare milk. Production of goat milk is in difficulty in aspects of balancing demand and supply due to its seasonal reproductive system. For the future of goat milk industry, it is necessary to develop various products of longer storage life.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.