• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Korean Chemical Engineering Research
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• v.47 no.2
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• pp.190-194
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• 2009

In this study sodium dodecyl sulfate (SDS), which was anionic surfactant, was added for forming micelles to remove iron ion that could be contained with small amount in industrial water. Then aggregates binding between iron ions and micelles were rejected by a ceramic microfiltration membrane. As result of SDS concentration effect on removal rates of iron and SDS in modified iron solution, the removal rate of iron was the highest value of 92.26% and the removal rate of SDS was 61.10% a little higher than the result of calcium ion at 8 mM which was CMC (Critical micelle concentration) of SDS. As final resistance of membrane fouling $R_f$ increased the more at the higher SDS concentration, it showed the highest value at 4 mM and the lowest at 10 mM of SDS. The final permeate flux $J_{180}$ had the highest value and the largest total permeate volume could be finally acquired at SDS 10 mM. In case of CMC 8 mM, low $R_f$ was shown as same as that of 10 mM until 80 minutes of operation, and tended to increase dramatically to 120 minutes and increase slowly again until 180 minutes.

• Journal of the Korea Concrete Institute
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• v.28 no.3
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• pp.341-348
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• 2016

At present, about 40 million tons of concrete is dismantled each year, which accounts for the largest portion of the total amount of construction waste with 60.8%. It is known about 97.5% of it is recycled. However, most of the usage of waste concrete is limited to lower value-added business areas, and considering the increasing amount of waste concrete generated due to the deterioration of structures, the need for converting waste concrete to structural concrete is urgent. Therefore, this study aims at estimating the period for the optimum carbonation reforming to improve the quality of recycled aggregate, by making use of the method of accelerated carbonation reforming of the bonding heterogeneous (cement paste and mortar) for the purpose of converting recycled aggregate to structural concrete. Based on the period appropriate for the heterogeneous thickness and each bonding thickness of recycled aggregate which was drawn from previous studies, the changes in the characteristics and physical properties of pore structure according to progress of accelerated carbonation were analyzed. The result shows that with the progress of carbonation, the pore volume and the percentage of water absorption of the bonding heterogeneous decreased and the density increased, which indicates improvement of the product quality. But after certain age, the tendency was reversed and the product quality deteriorated. Synthesizing the results of previous studies and those of the present study, this study proposed 4 days and 14 days respectively for the period for the optimum carbonation reforming of recycled fine aggregate and recycled coarse aggregate.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.111-119
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• 2015

A growth trial was conducted to determine the optimal incorporation level of dietary magnesium hydrogen phosphate (MHP, $MgHPO_4$), which was manufactured from swine manure and phosphorus (P), required by juvenile far eastern catfish (Silurus asotus). Graded MHP of 0.5%, 1.0%, 1.5%, and 2.0%, and 2.0% monocalcium phosphate (MCP) each was added to the basal diet (control) in lieu of cellulose to become the range of available P (AP) from 0.4% to 0.8% of which diets were designated as control, MHP0.5, MHP1.0, MHP1.5, MHP2.0, and MCP, respectively. Control diet contained fish meal (20%), soybean meal (40%), wheat flour (27%), corn gluten meal (5%), fish oil (2%) and soy oil (2%) as main ingredients. Following a 24 h fasting, 540 fish with a mean body weight of 11.8 g were randomly allotted to 6 groups in triplicate, whereby 18 tanks ($0.4{\times}0.6{\times}0.36cm$, water volume of 66 L) were prepared. The feeding experiment lasted for 8 weeks. Fish group fed the control diet showed the lowest weight gain (WG) and feed efficiency (FE) among treatments. The WG was, however, not significantly different (p>0.05) from that of fish group fed MHP0.5. Fish group fed MHP2.0 showed the highest WG and FE of which values were not significantly different from those of fish groups fed diets MHP1.0 and MHP1.5 as well as MCP (p>0.05) except fish groups fed control and MHP0.5. Aspartate aminotransferase was significantly decreased with an increase in available P, while alanine aminotransferase did not show a significant difference among treatment. The highest inorganic P in plasma was observed in fish fed MHP2.0. From the present results, a second-order regression analysis revealed that the optimal dietary MHP level and the AP requirement were found to be 1.62% and 0.7%, respectively.

• Journal of Wetlands Research
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• v.22 no.3
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• pp.171-177
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• 2020

To improve the nitrogen reduction capability of stormwater treatment systems subjected to intermittent saturation, organic materials are often added as filter media. However, these materials can be an additional source of organic carbon and increase the chemical oxygen demand (COD) in the outflow. In this study, different types of organic filter media were subjected to a batch leaching test to observe and quantify the release of COD. Results reveal that the initial pH of the tap water used for soaking which is 7.5-7.7 is conducive to the release of organics from the media to the leachate. The highest amount of COD released was observed in yard clippings and woodchip followed by compost and bark mulch. The leaching of organics also increased as the size of the media decreases due to higher surface area per volume. In addition, empirical regression analysis predicted that COD from these organic media will be exhausted from the material in 3-5 months to up to 26 months depending on the type of media. The results of this study can serve as a guide in estimating the potential release of COD in organic media in order to ensure their safe application in stormwater treatment facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.367-372
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• 2000

A series of experiment was conducted to investigate the relationship between ammoia removal rate and ammonia loading rates in seawater filtering system using rotating biological contactor (RBC). In this experiment, RBC system was consisted of rotating polyvinyl film disks, which provided $12 m^2$ of total effective surface area in $0.075 m^3$ of volume. $NH_4Cl$ was added by $10{\~}150 g$ as a ammonia nitrogen source to determine ammonia removal rate in RBC system. Relationship between time required for ammonia removal (y: hour) and nitrogen inputted ($x: NH_4-N mg/l$) in RBC system was as followed: $y=3.51+7.76 lnx (r^2=0.936)$. At ammonia concentration $2 mg/l$, it took 10 hour for removal of ammonia in the RBC system. However, at ammonia concentration of $5 and 16.5 mg/l$, it took 16 and 27 hours, respectively. There was a decreasing tencency of an increasing ammonia in the rearing water. Finally, the ammonia removal rate in the RBC system increased with the rise of total ammonia concentration up to $16.5 mg/l$.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.12 no.1
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• pp.1-6
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• 2014

A large amount of acidic waste solution is generated from the practical electrokinetic decontamination equipments for the remediation of soil contaminated with uranium. After filtration of uranium hydroxides formed by adding CaO into the waste solution, the filtrate was recycled in order to reduce the volume of waste solution. However, when the filtrate was used in an electrokinetic equipment, the low permeability of the filtrate from anode cell to cathode cell due to a high concentration of calcium made several problems such as the weakening of a fabric tamis, the corrosion of electric wire and the adhension of metallic oxides to the surface of cathode electrode. To solve these problems, sulfuric acid was added into the filtrate and calcium in the solution was removed as $CaSO_4$ precipitate. A decontamination test using a small electrokinetic equipment for 20 days indicated that Ca-removed waste solution decreased uranium concentration of the waste soil to 0.35 Bq/g, which is a similar to a decontamination result obtained by distilled water.