• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.451-457
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• 2019

In this study, the characteristics of coffee grounds were reviewed by making them from solid fuel through heat-drying and oil-drying method. The differences in the higher calorific power by each dried sample were compared. And industrial analysis using the thermogravimetric analyzer was considered for applicability to organic waste and oily samples. Before and after drying, the surface of the specimen was observed with SEM equipment and the ingredients were measured through the EDS equipment. As a result, no other hazardous substances, such as heavy metals, were measured. Next, The differences between thermal decomposition and combustion reactions were considered through the TG and DTG curves. As a result, it is that the oil-dried coffee grounds is longer to burn than the heat-dried coffee grounds. Finally, the combustion gases emitted through the thermogravimetric analyzer were collected and the carbon monoxide and carbon dioxide performed qualitative and quantitative analysis using GC over time.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1678-1686
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• 2020

This study attempted to derive the possibility of using wood pellet using rice husk, which is an agricultural byproduct, and tried to improve the lower calorific value of rice hulls thorough expansion technology and combustion additives. In the physical and chemical analysis of rice husk, the result was obtained that the chlorine content was 0.09%, which did not meet the wood pellet quality standard of Korea. When making rice hulls into expanded rice husk through the expansion technology, the chlorine content decreased, resulting in a product of 0.02%, which is equivalent to the wood pellet standard of Korea, and the calorific value was also increased to 4,280 kcal/kg compared to the existing 3,780 kcal/kg. To obtain a product of 5,000 kcal/kg or more, borax, hydrogen peroxide, and sodium hydroxide was used as combustion improver. However the improvement in calorific value was insufficient. After conversion to coffee oil path using coffee grounds, which is a waste resource biomass, it is mixed into an expanded rice husk, and when the product is analyzed, the coffee oil 15 wt% mixed product shows an excess of 4,949 kcal/kg. When using rice husk, an agricultural byproduct, as wood pellets, it is considered desirable to use waste resources to improve the calorific value, and according to the results of this study, when mixing coffee oil, rice husk can be sufficiently used as wooden pellets.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Journal of Nutrition and Health
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• v.31 no.8
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• pp.1355-1364
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• 1998

This study was planned to investigate the effect of 40 plant ethanolic extracts on antioxidant activities in vitro. The total phenolics, $\beta$-carotene, $\alpha$-tocopherol and selenium contents were also determined . Antioxidant activities fo the ethanolic extracts(0.02%, w/w) in the soybean oil were measured both by determining the peroxide value (POV) during 35 days of storage at 4$0^{\circ}C$ in a forced draft air-incubator and by determining changes in conductivity at 11$0^{\circ}C$(Rancimat method.). Soybean oil without any additives was used as a control and that treated with 0.02% BHT was used as a positive control. Based on the POV determination, green tea extract was found to be the most effective in stabilizing soybean oil, then followed by long tea, which both of them showed higher antioxidant activities compared to the BHT treatment. The antioxidant activities of them showed higher antioxidant activities compared to the BHT treatment. the antioxidant activities of coffee, cinnamomi cortex, acanthopanacis cortex, black tea, orange peel , instant coffee, peony and crni fructus extracts were stronger compared to the control .By the Rancimat method, green tea leaf and oolong tea leaf, foxglove, acanthopanacis cortex and peony extracts. Compared to other extracts, green tea leaf, black tea leaf, foxglove, acanthopanacis cortex and peony extracts had stronger antioxidative effects in both the POV and Rancimat methods used in this study. ethanolic extracts which showed the stronger antioxidative effect also has the higher contents of total phenolics, $\beta$-carotene, and/or $\alpha$-tocopherol. The antioxidative effect of ethanolic extracts was found to be due to the combined effect of various antioxidants.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.12-18
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• 2001

The water-soluble extracts of plants used as tea materials were investigated for their antioxidant activities and active components(total phenolics, ascorbate and selenium). Antioxidant activities of the plant extracts were determined by measuring the changes in both peroxide values(POV method) during storage(36 day, $55^{\circ}C$) and conductivity of soybean oil at $110^{\circ}C$(Rancimat method). Soybean oil without any additive was used as a control. Soybean oil treated with 0.02% BHT was used as a positive control. The test samples were prepared by mixing the plant extracts with soybean oil in 0.02% concentration by weight. The water-soluble extracts of lycii fructus(23 d), oolong tea(23 d), orange peel(23 d), citron(22 d), and apricot(22 d) showed longer induction periods, compared to control(21 d) and BHT(21 d) by POV method. Also water-soluble extracts of oolong tea(12 h), instant coffee(11 h), citron(10 h), cinnamomi cortex(10 h), schizandrae fructus(10 h), lycii fructus(10 h) and apricot(10 h) demonstrated longer induction periods, compared to control(8 h) and BHT(8 h) by Rancimat method. The contents of total phenolic compounds were observed to be high in water-soluble extracts of oolong tea, green tea, black tea, coffee, cinnamomi cortex, and cassiae semen. Ascorbate contents were found to be high in coffee, eucommiae cortex, black tea, ganoderma, cinnamomi cortex, persimmon leaf, chicory, green tea and oolong tea extracts. The selenium contents were not detected in all the extracts. The antioxidative effects of some plant extacts were seemed to be the combined effects of various antioxidant components such as phenolics and ascorbate.

• Journal of the Korean Wood Science and Technology
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• v.46 no.1
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• pp.48-59
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• 2018

This study was conducted to suggest the effective management and recycling processes of coffee waste, which can be easily obtained from coffee shops and coffee-related products industries. Prior to the fabrication of pellets, the potential of coffee waste as a raw material of pellet was investigated through the examination of its chemical compositions and fuel characteristics. Major gradient included in coffee waste was holocellulose, followed by fat/oil and protein. Coffee waste contained a small quantity of ash (0.7%), such as calcium, sodium, potassium and magnesium. Interestingly, coffee waste was easily dried probably due to its porous structure. Pellets fabricated with coffee waste and larch sawdust showed good fuel characteristics, such as moisture content, ash content, density and durability. The pellets exceed greatly the minimum requirements of $1^{st}$-grade wood pellet standard designated by National Institute of Forest Science (NIFOS). Particularly, the high calorific value of coffee waste showed the potential as a raw material of pellet. However, owing to high nitrogen and sulfur contents, coffee waste is like to be used as a raw material of wood pellet for combined heat and power plants equipped with a reduction system of $NO_x$ and $SO_x$ gases. On the other hand, 91 wt% larch sawdust and 9 wt% coffee waste are required to fabricate the $1^{st}$-grade wood pellets designated by NIFOS. Pellets fabricated with the conditions are estimated to have nitrogen content of 0.298% and sulfur content of 0.03%. Lastly, if amounts of coffee waste and sawdust in the production of wood pellets are adequately adjusted according to its purchasing price, the manufacturing cost of pellet can effectively be reduced. In addition, it is expected tp prepare the effective recycling process of waste and to relieve the environmental burden with the reduction of waste from the commercialization of coffee waste/larch pellets.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.109-116
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• 1996

The relationship between antioxidant activities and physicochemical properties of several fractions obtained from freeze-dried (FD) coffee were investigated. The nine kinds of fraction were consecutively extracted from FD coffee with solvents in increasing order of polarity, and the higher polarity of the solvent the higher extraction yield of the fraction. The antioxidant activities of the fractions were determined by Rancimat and oven test on edible oils. The antioxidant activities of the fractions increased in the order of acetone>ethanol>methanol>50% methanol/water>water fraction, and the antioxidant activities of them were higher on lard than on soybean oil. The antioxidant activity of each fraction was strongly related to the contents of total phenol, total nitrogen content and acidity, whereas color intensity, reducing power, carboxylic acid content showed little contribution to the activity. All fractions had three peaks maxima at 208, 275 and 324 nm on UV-visible spectra, but the only one at 324 nm was linealy proportional to the antioxidant activities of the fractions.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.130-135
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• 1989

The purpose of the present study was to find the preferences of college students and to understand trends in their consumption patterns. This survey was conducted using a questionnaire containing 50 questions answered by 614 sudients of 4 universities in Daejeon and Seoul and the following result were obtained . 1. The majority of students favored coffee, yulmy tea, ginseng tea, and lllack tea in decreasing order. Only 49.0% of the students believe that ginseng was beneficial to the human life as a health, fond . 2. 54% of the students had experience in taking fresh ginseng and 68% had used in white ginseng. 3. Their expectations for the efficacy of ginseng were as remedies for hang-over syndrom, high blood pressure, heart trouble, liver trouble, and gastronic trouble, in decreasing order. 4. Most of the students took soup made by adding ginseng to chicken broth (SamGyetang) when taken ginseng. 5. The percent of students who had taken coffee was 97.7%, whereas only 48.3% had used processed ginseng products. The female students especially disliked ginseng tea. 6. The preferences of the students indicate that the likelihood that they will be major consumers of ginseng in the future is very low.

• The Korean Journal of Mycology
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• v.20 no.4
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• pp.354-359
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• 1992

The effect of the addition of various vegetable oils on the mycelial growth was studied. Most vegetable oils were proved to be stimulative for the mycelial growth, and the best mycelial growth (12 mg/ml) was obtained with the addition of cotton seed oil. Several agricultural wastes i.e., rice straw, peanut hull, sawdust, rice hull, cocoa hull, coffee waste and beer waste were empolyed as substrates for sporophore production of p. sajor-caju. The biological efficiency(BE) for sporophore productions of rice straw and peanut hull were 36.4% and 32.6%, respectively. The highest yield of sporophore was obtained from the mixture of rice straw (50%) and beer waste (50%)(BE 109.6%) followed by peanut hull (50%) and beer waste (50%)(BE; 74.5%).

• Korean Journal of Microbiology
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• v.17 no.2
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• pp.65-71
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• 1979

On studying of microbes and appearance frequency which are floating around dwelling space and life environments in Seoul area, the results are summarized as follows ; 1. 1931 strains of 29 bacteria are isolated in dwelling spaces, Among them, there are Staphylococcus aureus, S. anthracis which are pathogenic to human beings. 2. In fungi, 76 strains of 13 species are isolated. That of highest frequency is confirmed to be Aspergillus which is pathogens of Aspergillosis (one of a group of diseases of animals and human being caused by various species of Aspergillus). The places, where the number of kinds and the frequency of appearances have been observed highest, are coffee shops, lunch counters and office rooms, while factory districts are of far lower level than expected. 3. 0.1% $HgCl_2$, Leasking oil, and Telephone disinfectant were better than any other in fungicidal effect.