• Environmental Engineering Research
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• v.13 no.3
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• pp.155-161
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• 2008

This study examined effects of the fermented leachate of food waste (FLFW) on nitrogen and phosphorous removal for domestic wastewater containing a low carbon-to-nitrogen (C/N) ratio in sequencing batch reactor (SBR). When the FLFW was not supplied in the process, release of phosphorus and excessive intake was not observed at both anaerobic and aerobic stages. On the other hand, when the FLFW was gradually added, active release of phosphorus and intake of phosphorus was noticed at an anaerobic stage and aerobic stage, respectively, resulting in improved phosphorus removal efficiency. The removal efficiency of nitrogen and phosphorus was increased from 75% and 37% (R-1, control test) to 97% and 80% (R-4, the highest substrate ratio test), respectively. In addition, although activity of the nitrogen oxidizing microorganisms was reduced when the reaction temperature was decreased to $10^{\circ}C$, the phosphorus removal efficiency was shown to increase with the addition of FLFW, indicating an independence from temperature. Overall, this study suggests that an efficient nutrients removal process can be successfully employed into a SBR when the FLFW is added to a wastewater which has a low C/N ratio.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.111-119
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• 2017

Purpose: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. Methods: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. Results: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. Conclusion: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.413-420
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• 2019

Objective: This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage. Methods: The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root powder, and RL2 and RL3 containing 1% and 2% dry radish leaf root powder, respectively. Proximate composition, pH, cooking loss, microbial analysis, lipid oxidation analysis, color, texture profile analysis and sensory test were performed. Results: Moisture, crude protein, and crude ash contents in RL2 and RL3 were significantly higher than those in other groups (p<0.05), whereas crude fat contents in RL2 and RL3 were significantly lower than other groups (p<0.05). Lightness was significantly lower in RL2 and RL3 than in CON (p<0.05). Cooking loss for RL2 and RL3 were significantly lower than those for the other groups (p<0.05). The pH, thiobarbituric acid levels, and total plate counts of RL2 and RL3 were significantly lower than those of CON at days 7 and 14 (p<0.05). Hardness values of RL2 and RL3 were significantly lower than those of CON, whereas chewiness values were higher than those of CON (p<0.05). In addition, the juiciness of RL2 were significantly greater (p<0.05) than those of the other groups. Conclusion: Dried radish leaves and roots improved the proximate composition and quality characteristics of pork patties, providing a basis to produce high-quality patties with extended expiration dates. Thus, dried radish leaves and roots are effective ingredients for health or functional foods.

• Nutrition Research and Practice
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• v.13 no.3
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• pp.189-195
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• 2019

BACKGROUND/OBJECTIVES: Although aged black garlic has various biological activities such as anti-allergy, anti-inflammation and neuroprotection, effect of aged black garlic on chemically contact dermatitis is unclarified. MATERIALS/METHODS: To evaluate anti-dermatitic activity of aged black garlic extract, we investigated effects of a fraction of aged black garlic extract (BG10) on both in vivo and in vitro. RESULTS: BG10 almost inhibited formation of nitric monoxide and interleukin-6 (IL-6; $IC_{50}$, $7.07{\mu}g/mL$) at $25{\mu}g/mL$, and dose-dependently reduced production of tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$; $IC_{50}$, $52.07{\mu}g/mL$) and prostaglandin $E_2$ ($IC_{50}$, $38.46{\mu}g/mL$) in lipopolysaccharide-stimulated RAW264.7 cells. In addition, BG10 significantly inhibited the expression of inducible nitric oxide synthase, cyclooxygenase-2 and nuclear $NF-{\kappa}B$, and improved that of cytosolic levels of $NF-{\kappa}B$ and $I{\kappa}B{\alpha}$ in the cells. Consistent with in vitro studies, BG10 (0.5 mg/mL) not only reduced ear edema but also suppressed the formation of IL-6 and $TNF-{\alpha}$ induced by 12-O-tetradecanoylphorbol-13-acetate in ear tissues of mice. CONCLUSIONS: These findings suggest BG10 has anti-dermatitic activity through inhibiting activation of macrophages. Therefore, such effects of BG10 may provide information for the application of aged black garlic for prevention and therapy of contact dermatitis.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.222-228
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• 2019

This research was motivated by our encounter with the situation where an optimization was done based on statistically non-significant models having poor fits. Such a situation took place in a research to optimize manufacturing conditions for improving storage stability of coffee-supplemented milk beverage by using response surface methodology, where two responses are $Y_1$=particle size and $Y_2$=zeta-potential, two factors are $F_1$=speed of primary homogenization (rpm) and $F_2$=concentration of emulsifier (%), and the optimization objective is to simultaneously minimize $Y_1$ and maximize $Y_2$. For response surface analysis, practically, the second-order polynomial model is almost solely used. But, there exists the cases in which the second-order model fails to provide a good fit, to which remedies are seldom known to researchers. Thus, as an alternative to a failed second-order model, we present the heterogeneous third-order model, which can be used when the experimental plan is a two-factor central composite design having -1, 0, and 1 as the coded levels of factors. And, for multi-response optimization, we suggest a modified desirability function technique. Using these two methods, we have obtained statistical models with improved fits and multi-response optimization results with the predictions better than those in the previous research. Our predicted optimum combination of conditions is ($F_1$, $F_2$)=(5,000, 0.295), which is different from the previous combination. This research is expected to help improve the quality of response surface analysis in experimental sciences including food science of animal resources.

• Safety and Health at Work
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• v.10 no.1
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• pp.47-53
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• 2019

Background: Despite growing concern over occupational exposure to particulate matter (PM) such as grain dust and diesel exhaust, information about the exposure level and health implications among workers in small-scale milling enterprises in developing countries like Nigeria has not been adequately documented. The purpose of this study was to assess the level of exposure to grain dust and diesel exhaust and effect on lung function among grain millers in food markets in Ibadan metropolis, Nigeria. Methods: The study adopted descriptive cross-sectional design with a comparative approach. Sixteen grain milling shops each were randomly selected from two major food markets in Ibadan metropolis for indoor $PM_{10}$ and $PM_{2.5}$ monitoring. Seventy-two respondents each were proportionately selected from grain millers and shop owners for forced expiratory volume in one second and peak expiratory flow rate tests. Results: The $PM_{2.5}$ concentrations for both market locations ranged between 1,269.3 and $651.7{\mu}g/m^3$, while $PM_{10}$ concentrations were between 1,048.2 and $818.1{\mu}g/m^3$. The recorded concentrations exceeded the World Health Organization guideline limit of $50{\mu}g/m^3$ and $25{\mu}g/m^3$ for $PM_{2.5}$ and $PM_{10}$, respectively. As compared with control group (2.1 L), significantly lower forced expiratory volume in one second value (1.61 L) was observed among the exposed group (p < 0.05). Likewise, significantly lower peak expiratory flow rate value (186.7 L/min) was recorded among the exposed group than the control group (269.51 L/min) (p < 0.05). Conclusion: Exposure to grain dust and diesel exhaust accentuated respiratory disorders with declines in lung functions amongst grain millers. Improved milling practices and engaging cleaner milling facilities should be adopted to minimize exposure and related hazards.