• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.10 no.5
• /
• pp.209-217
• /
• 2015

Development of food industry and increased city life induced enlarged generation of food waste which is currently reused in a wide range of way. In this study, treatment of food waste generated from the public agricultural product wholesale markets (they are categorized as business places which imposes the duty for reducing the food waste discarded) in Korea was investigated, and subsequently, a scheme for improving the food waste recycling business was suggested. The food waste treatment plants are mainly located in Kyeongki-do at 39.5% of total plants in Korea and the other provinces have less than 10% of the total numbers, among which public treatment plant was 38.0% and private plant was 62.0%. The treatment methods included recycling as animal feed at 47.5%, as compost at 36.4%, and the rest of food waste (12.6%) was treated in other ways. Remarkably, it was noticed that the amount of food waste treated in anaerobic digestion have been increased up to 5.4% since 2011. This implied that food waste treated in anaerobic digestion method is gradually increased according to government policy. Amongst 33 public agricultural product wholesale markets distributed all over the country, the trading volume dealt in Garakdong market in Seoul, Gangseo market in Seoul, Daegu market in Daeju, Eomgung market in Busan, Guri market in Guri accounted for 34.67, 7.47, 6.98, 5.41, and 5.30% of the total trading volume in Korea, respectively. 2.65% of the total trading agricultural products dealt in the markets were remained as food waste and treated. In 2006, Ministry of Agriculture, Food and Rural Affairs implemented the package policy for radish and Chinese cabbage in order to reduce the amount of food waste and indeed, food waste generated in Garakdong market declined to one third of the food waste before the package policy implementation. In 2010, the food waste amount treated by 'dehydration', 'discarding as raw materials', and 'drying after dehydration' accounted for 56.3%, 33.7%, and 10.0% of the total food waste generated in the public agricultural product wholesale market. However, in 2013, discarding as raw materials accounted for the most at 56.3% followed by dehydration at 37.5%, and by drying after dehydration at 6.3%. The remarkable increment of the food waste discarded as raw materials was attributed to the increase of them in Garakdong market in Seoul. In general, the agricultural food waste contains high amount of moisture at 88% in average and low amount of salt at 0.02% in average. Therefore, it is highly recommended to treat the agricultural food waste through drying after dehydration in order for improving the treatment capability. Also, this recommendation can be supported by the fact that the end-products via drying after dehydration can be utilized as compost material. Overall, the agricultural food waste recycling business can be developed through integration of the treatment via 'drying after dehydration' and compost production.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.468-474
• /
• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

• Membrane Journal
• /
• v.6 no.4
• /
• pp.242-249
• /
• 1996

To improve pervaporation performance of water/ethanol mixtures, chitosan/poly(vinyl alcohol) blended and phosphorylated chitosan composite membranes were prepared. Chitosan/poly(vinyl alcohol) blends were prepared with various blend ratios and then crosslinked with glutaraldehyde by two methods. With increasing crosslinking agent content and crosslinking times separation factor increased and permeate flux decreased. Separation factor of the membrane which contains glutaraldehyde as a crosslinking agent was higher than that of the membrane surface crosslinked. Phosphorylated chitosan was prepared with various reaction times and composite membrane was prepared. As reaction times increased, the separation factor increased with high affinity for water.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.285-291
• /
• 2017

Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.22 no.3
• /
• pp.242-248
• /
• 2019

Purpose: Severe acute malnutrition (SAM) is an important public health problem which contributes to significant number of under five deaths. Protocol based management significantly decreases risk of deaths in children with medical complications. Methods: Outcome of children aged 2 months-5 years admitted and fulfilling definition of SAM having diarrhea (group A) was compared to children with SAM having medical complications other than diarrhea (group B). Both groups were managed according to standard recommended protocols and monitored and followed up for 12 weeks after discharge. Results: The average weight gain, defaulter rate, primary failure, secondary relapse rate and readmission rate were similar in both groups. Length of stay in group A was three days longer (p-value=0.039). Discharge rate was comparable with overall 68% of children successfully discharged and 50% of children reaching weight/height > -2 standard deviation at follow-up of 12 weeks. Conclusion: The current management protocol is equally effective for managing children with SAM having diarrhea. Good adherence to management protocol of dehydration and timely modification of therapeutic feeds in children with persistent diarrhea results in satisfactory weight gain.

• Korean Journal of Plant Resources
• /
• v.36 no.6
• /
• pp.562-570
• /
• 2023

The droplet-vitrification technique for cryopreservation has proven successful across a diverse range of germplasm, ensuring safe and effective long term preservation. In this study, we investigate an effective cryopreservation protocol using the droplet-vitrification technique for shoot tips of Freesia hybrida cultivars 'Sunny Gold' and 'Sweet Lemon'. To determine optimal conditions for Freesia cryopreservation, we employed a carefully selected standard procedure along with additional treatments and alternative solutions. For 'Sunny Gold', the highest regrowth rate of 24% was achieved when shoot tips underwent dehydration with PVS3 solution for 120 minutes before direct immersion in liquid nitrogen (LN) for 1 hour, coupled with a standard protocol involving a two-step preculture with 0.3 M - 0.5 M sucrose, loading with C4 for 40 minutes, and unloading with 0.8 M sucrose for 40 minutes. In the case of 'Sweet Lemon,' regrowth of cryopreserved shoot tips was observed with dehydration treatments, including PVS2 (A3) for 60 minutes and PVS3 (B1) for 60 minutes, as well as longer exposure. The results reflect the distinct sensitivity of shoot tips to chemical toxicity and osmotic stress in these two genotypes. This study provides valuable evidence to consistently enhance the effectiveness of cryopreservation methods for the long-term conservation of Freesia germplasm.

• Journal of the Korean Ceramic Society
• /
• v.36 no.7
• /
• pp.751-755
• /
• 1999

Effect of ultrasonic-wave irradiation on the Mn-Zn ferrite powder suspension prepared by solid-state reaction and alcoholic dehydration methods was investigated. Size distribution and morphology of the powders prepared at different temperature were examined as a function of irradiation time. It was observed that the powders were reduced in size by ultrasonic energy through distinct routes.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.422-427
• /
• 1994

The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at $5{\pm}1^{\circ}C$ was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than that of salted and semi-dried mackerel prepared by traditional drying.

• Food Science of Animal Resources
• /
• v.30 no.4
• /
• pp.551-559
• /
• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.292-301
• /
• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.