• Korean journal of food and cookery science
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• v.29 no.4
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• pp.407-416
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• 2013

This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.838-842
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• 2006

Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.

• Korean Journal of Organic Agriculture
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• v.24 no.4
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• pp.907-917
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• 2016

This study aimed at improving the method of oil cake application in maize. The experiment was conducted during 2 years at NAS (National Institute of Agricultural Sciences) experimental field, located in Wanju-kun, Jeollabuk-do. Growth factors and nutrient use efficiency were evaluated depending on oil cake application depth, placement, and application rate. Difference in oil cake application method and depth was tested in 2012 and different placements of oil cake application were compared in 2013. Plant height, SPAD value, and dry weight of stem and corn were investigated. SPAD value, dry weight of stem and corn were significantly higher in oil cake banding treatment (OB5, 5 cm depth) as compared to others application methods, i.e. spreading (OS0), deep banding (OB10) and banding + spreading (OB5S). In addition, dry weight of stem and corn of banding treatments (OBL, OBLL) on rhizosphere and in between row (OBR) were higher than spreading treatment (OSP). Furthermore, in case of reduced application rate in additional fertilization did not decrease dry weight of corn and increased nutrient use efficiency. Therefore, it is concluded that banding application in 5 cm-depth and rhizosphere can improve growth and nutrient use efficiency in maize production.

• Membrane Journal
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• v.19 no.1
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• pp.34-46
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• 2009

Effect of backflushing on the membrane fouling for polyethylene capillary membranes was examined by measuring the flux of $Al_2O_3$ colloidal suspensions through the cross flow microfiltration. In the comparison of with and without the application of backflushing, the hydraulic resistance to permeate flow of the suspension was less with backfluslng, but the Increasing rate in permeate resistance was higher. Regardless of backflushing, the cake filtration was dominant at the initial period of filtration with backflushing, being followed by the pore blocking. And at steady state, the fouling mechanism is almost governed by the cake filtration model. On the contrary, the pore blocking preceded the cake filtration in the initial stage of the original membrane before backflushing. And irrespective of backflushing, the ratio of cake filtration to total fouling increased, compared with that fur before backflushing. For the membrane with $0.24{\mu}m$ pore size, the permeate resistance was higher than that of $0.34{\mu}m$ pore size membrane. but the ratio of cake filtration was smaller than that of large pore membrane. In comparing the ratio of each fouling component to the total fouling for the case with backflushing pore blocking was 7.8% and cake filtration was 92.2%. for the case without backflushing, total fouling was composed of 9.6% pore blocking and 90.4% cake filtration.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.74-81
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• 2007

Using the new experimental method named "filtration-permeation", the average specific resistances which plays an important role in designing cake filtration apparatus and the development of cake filtration theory were measured in this study. By this new experimental method, two kinds of average specific resistances are measured. The one from the filtration is named 'filtration average specific resistance $\alpha_{avf}$, and the other from the permeation of particle eliminated water through the pre-formed cake is named 'permeation average specific resistance $\alpha_{avf}$. The "filtration-permeation" method is applied to three different kind of suspensions(i.e. particulate suspension, pre-flocculated suspension and macro-molecule suspension) to obtain filtration and permeation average specific resistances. A theoretical procedure of cake filtration is studied based on the values of permeation average specific resistance. With the study it was concluded that the influence of the sedimentation during particlulate filtration operation could not be ignored as commonly used. And the solid content of suspension, S, which also regarded usually as constant, changes during filtration of particles. It is also verified that the exact value of solid content of cake for floe filtration could not be obtained. These significant problems are all solved by our new "filtration-permeation" experimental method.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.222-228
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• 2006

The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.4
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• pp.61-70
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• 2019

This study aimed to investigate the physicochemical characteristics of fish meal, bone meal, and sesame oil cake, which are readily available by-products from agriculture and fisheries, during the process of liquid fertilizer fermentation, and to examine the effects of liquid fertilizer application on seed germination and growth of tomatoes. During processing the fermentation for liquid fertilizers by using fish meal, bone meal, and sesame oil cake liquid fertilizers, the pH of the fertilizer increased in the order of bone meal > fish meal > sesame oil cake, and the concentration increased rapidly up to 30 days in all types of liquid fertilizer. The nitrogen content of the liquid fertilizers increased as fermentation progressed in the order of fish meal > bone meal > sesame oil cake. The phosphorus content increased as fermentation progressed and the highest was 1.0 % in the liquid fertilizer of sesame oil cake. The germination rate and its index of radish seeds were compared for different dilutions of each of the liquid fertilizers. Excluding the 10-fold dilution of the fish meal and oil cake liquid fertilizer, all the treatment groups showed a germination rate ≥ 95 % and the germination index tended to increase with dilution rate of liquid fertilizers. For responses of tomato growth, there were no significant differences among the liquid fertilizer treatment groups; however, the organic content, microbial density, and microbial biomass C in the soil were higher than chemical fertilizer treatment. These results demonstrated that there were differences in the characteristics of liquid fertilizers depending on the materials used, and that liquid fertilizer can be used for nutrition management for the organic crop cultivation.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.5
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• pp.525-534
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• 2005

A column experiment was performed to investigate the influence of the sludge cake development on the riverbed and the hydraulic gradient imposed by the drawdown at the well on the filtrate quality in order to offer a guideline in the design and operation of the riverbed filtration. Results show that the sludge cake on the riverbed plays an important role in the removal of the organic matter. Under the conditions of this study the COD removal rate increased from 17% to 50% along with the sludge cake development, which was equivalent to the BCOD removal of 22% and 67%, respectively. The active removal of the organic matter took place in the sludge cake and the upper 40 cm of the riverbed. As the flow rate increased owing to the increase in the head difference imposed on the column, the slope of the COD profile near the column inlet decreased, however, the profiles converged in about 40 cm from the inlet. In 10 days of sludge cake formation the dissolved oxygen was depleted at the depth of 70 cm, which suggests the denitrification can take place beyond the depth. This depth was further reduced to $20{\sim}40\; cm$ as the sludge cake developed. From this study the removal of organic matter can be expected through the riverbed filtration even with the depth of as shallow as 3 m, which is frequently met in Korea, while the removal of nitrogen through denitrification is not expected to be active under the condition.