• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.3
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• pp.281-288
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• 2008

Cake resistance is influenced by floc size deposited on membrane surface. Enlarging floc size can reduce cake resistance. The small particles are enlarged by coagulation and flocculation process in conventional mixing tank at membrane filtration system. Fully-grown flocs for reducing the cake resistance, however, are ruptured while passing through a pump. In light of this fact, this study aims to experimentally look at the reaggregation phenomenon of mixing system. In addition, reaggregation phenomenon of mixing system is compared with first-aggregation of in-line injection system in which coagulant is injected just before a pump. These results suggest that first-aggregation of in-line injection system is better than reaggregation of mixing system for G-value above $3100sec^{-1}$. Since G-value in pipe of actual membrane filtration system are usually larger than $3100sec^{-1}$. The performance of in-line injection system is expected to be better than the conventional mixing tank system.

• Journal of Korean Society of Water and Wastewater
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• v.21 no.6
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• pp.717-726
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• 2007

Fully-grown flocs in a mixing tank of membrane filtration with dead-end membrane are ruptured while passing through a pump and the ruptured flocs are aggregated again in a Membrane-Feed-Pipe (MFP). To look at more details, this study tries to relate the reaggregation to a parameter of mixing intensity in MFP, i.e., G-value. The G-value is a function of Reynolds number, pipe diameter, friction factor and average velocity in MFP. To deal with polydispersity condition, we develop a representative particle size called in this study EDPD (Effective Diameter for Polydispersity condition in Dead-end filtration). The experimental results show that as the G-value increases, the EDPD decreases and also the cake resistance increases. Through comparison between EDPD and cake resistance, these results show that cake resistances are controlled by reaggregation phenomenon in MFP. The effect of detention time in MFP, however, does not affect the reaggregation of the broken flocs as G-values are increased.

• Environmental Engineering Research
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• v.11 no.4
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• pp.201-207
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• 2006

A simple empirical model with good quantitative prediction of inter-particle and intra-particle distance in a cake layer with respect to ionic strength was developed. The model is an inverse length scale with functions of interaction energy and hydrodynamic factor and it explains that the inter-particle and intra-particle distance in a cake is directly related to the effective size of particles. Particle compressibility with respect to ionic strength was also predicted by the model. The model corroborated very well with experimental results of polystyrene microsphere latex particles microfiltation in a dead end operation. From the results of the model, specific cake resistance could be controlled by the same variables affecting the height of particle energy barrier described by the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory.

• Journal of Environmental Health Sciences
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• v.29 no.1
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• pp.43-50
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• 2003

This study was performed to compare the effects of rice straw and towage sludge cake as bulking materials on temperature, pH, weight and volume reduction, porosity, C/N ratio, salinity, and conductivity in aerobic composting of food wastes. Volume ratios of food wastes to rice straw in reactor control, RS-1, RS-2, RS-3 and RS-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Weight ratios of food wastes to sewage sludge rake in reactor control, SL-1, SL-2, SL-3 and SL-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The values of pH of food waters, rice straw and sewage sludge cake were 4.39, 7.40 and 5.79, respectively. The lowering of the volume ratio of food wastes to rice straw resulted in the high reaction temperature and the fast weight and volume reduction rates. The lowering of the weight ratio of food wastes to sewage sludge cake resulted in the slow weight and volume reduction rates. C/N ratio in control was larger than that in rice straw containing reactors, and that in rice straw containing reactors was larger than that in sewage sludge cake containing reactors. Salinity and conductivity in reactors were condensed and increased by reaction days.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.378-385
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• 2012

This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

• Korean Chemical Engineering Research
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• v.44 no.5
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• pp.468-475
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• 2006

For the filtration of super compactible cake, the high filtration pressure can not improve filtration rate. As the high pressure, in this case, decreases the cake porosity adjacent to filter medium and thus forms 'dense skin' which decreases the rate of liquid flow in a great extent. Actually, there was no method to improve filtration rate for the filtration with super compactible cake. We propose the saturation of $CO_2$ gas into the suspension before the filtration operation for improving the filtration rate. The dissolved $CO_2$ gas transforms itself into gas phase in the dense skin through which the pressure changes dramatically. The gas secures its space inside the dense skin, and finally forms the flow passages which improve the filtration rate.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• The KSFM Journal of Fluid Machinery
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• v.14 no.6
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• pp.35-44
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• 2011

Membrane filtration has become firmly established as a primary process for ensuring the purity, safety and efficiency of treatment of water or effluents. Several researches have been performed to develop and design membrane systems in order to increase the accuracy and performance of the processes. In this study, a lattice Boltzmann method for the cake layer has been developed using particle dynamics based on an immersed boundary method and the cake layer formation process on membrane has been numerically simulated. Case studies including various particle sizes were also performed for a microfiltration process. The growth rate of the cake layer thickness and the permeation flow rate along the membranes were predicted. The results of this study agreed well with that of previous experiments. Effects of various particle diameters on the membrane performance were studied. The cake layer of a large particle tended to be growing fast and the permeation flow going down rapidly at the beginning. The layer thickness of a small particle increased constantly and the flow rate was smaller than that of the large particle at the end of simulation time.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.1031-1040
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• 1996

Spawn bottle cutting and spawn cake shredding machine has been developed to save the farm labor and operating cost for mushroom growing farmers. The prototype can cut the bottom and side of the bottle while shredding the spawn cake by one farmer. The cutting plastic shell is done by two couples of high speed disc saws that can cut cross section and lengthwise two side of the bottle, while spawn cake shredding is done by spike teethed rotating drum and wiremesh concave. The optimum speed of cutting disc saw was observed 1.700rpm both the cross cutting saw and lengthwise cutting saw in consideration of the cutting accuracy. And the location for the instalation of cross cutting disc saw was considered as around 4 mm above the table bottom , while the optimum clearance between two edges of lengthwise cutting disc saw was showed 86mm. For the sawdust spawn cake shredder , proper size of spawn sawdust granule was observed in the 15 x 15mm size withmesh concave with the shredding rum speed of 500rpm. The prototype can be reduce 73 per cent of working hours with the working cost reduction of 49 per cent compare with those of conventional operation.