• Journal of Environmental Health Sciences
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• v.21 no.1
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• pp.56-67
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• 1995

This study was carried out to observe how composting reaction proceed in the optimum composting condition and to understand the characteristics of final compost, when swine feces was amended with different bulking material. Sawdust, rice straw, and rice hull were selected as bulking materials and each of these was mixed with swine feces to obtain the optimum range of moisture contents and C:N ratio. To grasp the influence of newspaper on cornposting reaction when it flew into the composting site intentionally or accidentally, another composting reaction using newspaper as a bulking material was studied. In this experiment, raw material mixes containing the same amount of organic materials were put into 4 composting reactors and composted in the same environmental condition for 3 weeks from Aug. 1, 1994 to Aug. 22, 1994. The followings are the main results of this study. 1. The maximum temperatures reached at during cornposting reaction were 53.8$\circ$C, 51.9$\circ$C, 52.7$\circ$C, and 52.1$\circ$C in the reactor using sawdust, rice straw, rice hull, and newspaper as a bulking material respectively: Thermophilic temperatures were maintained for 72, 108, 108, and 111 hours in each reactor. Mean temperatures of reactors using sawdust, rice straw, rice hull, or newspaper as a bulking materials were 39.7$\circ$C, 39.5$\circ$C, 41.3$\circ$C, and 40.3$\circ$C, but no significant difference between these mean temperatures was observed(p>0.05). Each composter showed significant difference from room temperature(p<0.01), and the mean difference between them was 9.4$\circ$C. 2. Ash contents of each reactor increased rapidly in order of rice straw, rice hull, newspaper, and sawdust according to the pattern of second order function. This rate of increase seemed to result from structural characteristics of a bulking material. The absolute values of second order coefficient of these regression functions were 0.0199, 0.0159, 0.0157, and 0.0144 in each reactor using rice straw, rice hull, newspaper, or sawdust as a bulking material. 3. C:N ratio decreased as the reaction proceeded. Degree of decrease was in order of rice straw, rice hull, newspaper, and sawdust. This sequence was consistent with the increase rate of ash content. The ratios of initial C:N ratio to final C:N ratio were 0.45, 0.53, 0.64, and 0.75 in each reactor using rice straw, rice hull, newspaper, and sawdust as a bulking material respectively. From this ratios, it was possible to infer that all the composting reactions were completed. 4. Fertilizer content containing in the final compost was 1.61~2.20% of N, and 0.35~0.54% of P in dry weight base. According to the classification standard for compost constituent by Higgins, all composts had the intermediate grade of N, but below the low grade of P excepting the newspaper amended compost(fall into the range of the low grade). 5. Heavy metal contents contained in the composts were analyzed. In case of Cd, the range of 0.58~1.11 $\mu$g/g was observed, and in case of Pb, the range of 24.76~39.53 $\mu$g/g was observed(in wet weight base). These values are below the permissible heavy metal level for compost of foreign countries.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.475-481
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• 1984

Estimation of the penetration rate of humectants has been considered to be important in effective control of food processing when intermediate moisture food is manufactured by the moist-infusion method. In this study, when shark (Isurus glaucus) muscle was soaked in four common humectants (sucrose, sorbitol, glycerol, and propylene glycol), the equation of their penetration rate was drawn as a function of time using high performance liquid chromatography analysis. Penetration rates increased with soaking temperatures and decreased inversely with molecular weights of humectants. The penetrated amounts for 10% humectant solution reached about equilibrium after soaking for 10 hours and for 30% humectant after soaking for about 7 hours. In consideration with the penetration rate of the sample soaked in 10% humectant and complex solution of each 10% humectant, little difference was found between them. When the sample was soaked in 10% humectant and 30% humectant, it seemed to be able to apply the following regression equation to estimate the penetrated amounts: M = a log (c.t)+ b where M = penetrated amounts; c = concentration of humectant; t= soaking time; a, b = constant and c.t should be within $10^3\;-\;4{\times}10^4$.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.85-93
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• 1994

The fish skin gelatin hydrolysates were produced using a continuous two-stage membrane (MWCO 10,000, MWCO 5,000) reactor, and molecular weights, amino acids and functional properties of the hydrolysates were investigated. The major molecular weights distribution of the major fractions were $8{\sim}10\;KDa$ and $4.5{\sim}6.5\;KDa$ in the 1st-step hydrolysates, $2{\sim}6\;KDa$ and $0.5{\sim}2\;KDa$ in the 2nd-step hydrolysates. Among the amino acids in the hydrolysates, glycine, proline, serine, alanine, hydroxyproline, glutamic acid and aspartic acid having sweet taste were responsible for $68{\sim}72%$ of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only $23{\sim}25%$ Taste evaluations show that the gelatin hydrolysates have a brothy and sweet taste, 2nd-step hydrolysate have more a favorable taste than 1st-step hydrolysate. The hydrolysates were completely soluble and clear over the entire pH range. Moisture sorption at intermediate water activities of the 2nd-step hydrolysate was much higher than the unmodified fish skin gelatin, but foaming and emulsification properties were poor. Buffer capacity of the 2nd-step hydrolysate was higher than the fish skin gelatin and 1st-step hydrolysate, while viscosities of the hydrolysates were lower than the fish skin gelatin.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.125-134
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• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• Journal of the Korean Geotechnical Society
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• v.22 no.5
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• pp.83-91
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• 2006

Recently, the intensive rainstorm possibly induced by global warming plays a key role on the instability of railway adjacent slopes. The instability of slopes results as covering and loss of railway lines induced by slided soil mass. According to the site investigation on the failed slopes triggered by rainfall, low types of slope failure were observed: shallow, intermediate, gully erosion, and soil-rock interface failures. The observation reveals the different characteristics of slope failure depending on the thickness of soil layer, morphological features of slope, etc. Based upon the observations, flume tests were conducted to analyze the sliding mechanism of each failure. The variables of flume test are soil layer thickness, rainfall intensity, and morphology of slope under the constant condition of the percentage of fine, initial soil moisture content, slope angle and compaction energy. Test results show that shallow failure was mostly observed from the surface of the slope and caused by the soil erosion; in addition, compared to the other types of failure, the occurrence of initial erosion is late, however, the development of erosion is fast. In gully erosion failure, the collected water from the water catchment area helps erosion of the upper soil layer and transfer of residual corestone, which impedes the erosion process once the upper soil layers are eroded and corestone are exposed. The soil-rock interface failure shows the most fast initial erosion process among the failure types. Interestingly, the common feature observed from the different types of failure was the occurrence of the initial deformation near the toe of slopes which implies the existence of surbsurface flow along the downslope direction.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.50-55
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• 1999

The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid composition, color and texture were investigated with dorsal and ventral muscle from olive flounder, spotted flounder and hybrid (olive flounder m $\times$spotted flounder f). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder, Potassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and Iysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle, The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Korean Journal of Environmental Agriculture
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• v.29 no.1
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• pp.27-32
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• 2010

This study was conducted to reclassify Anryong series based on the second edition of Soil Taxonomy and to discuss the formation of Anryong series distributed on the mountain foot slope. Morphological properties of typifying pedon of Anryong series were investigated and physico-chemical properties were analyzed according to Soil survey laboratory methods manual. The typifying pedon of Anryong series has brown (7.5YR 4/4) loam Ap horizon (0-22 cm), strong brown (7.5YR 4/6) cobbly clay loam BAt horizon (22-35 cm), strong brown (7.5YR 4/6) cobbly clay loam Bt1 horizon (35-55 cm), reddish brown (5YR 5/4) cobbly clay loam Bt2 horizon (55-82 cm), and brown (7.5YR 5/4) cobbly clay loam Bt3 horizon (82-120 cm). The typifying pedon has an argillic horizon from a depth of 22 to 120 cm and a base saturation (sum of cations) of less than 35% at 125 cm below the upper boundary of the argillic horizon. It can be classified as Ultisol, not as Alfisol. It has udic soil moisture regime, and can be classified as Udult. Also that meets the requirements of Typic Hapludults. It has 18-35% clay at the particle-size control section, and have mesic soil temperature regime. Therefore Anryong series can be classified as fine loamy, mesic family of Typic Hapludults, not as fine loamy, mesic family of Ultic Hapludalfs. Anryong series occur on mountain foot slope positions in colluvial materials derived from acid and intermediate crystalline rocks. They are developed as Ultisols with clay mineral weathering, translocation of clays to accumulate in an argillic horizon, and leaching of base-forming cations from the profile for relatively long periods under humid and temperate climates in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1727-1734
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• 2005

The fermentation characteristics and mono- and di-saccharides compositions during the early stage of ensiling were studied with a temperate grass, Italian ryegrass (Lolium multiflorum Lam.) and a tropical grass, guineagrass (Panicum maximum Jacq.). The laboratory silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5 and 7 days (14 days in Italian ryegrass) after ensiling, respectively. The Italian ryegrass silage showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days of ensiling and succeeded to achieve lactic acid type fermentation; high lactic acid/acetic acid and lactic acid content at the end of ensiling (14 days), low values of pH (3.74), acetic acid, ethanol and ammonia-N/total nitrogen, none or only small amounts of Butyric acid, valeric acid and propionic acid. The guineagrass silage showed a slow decrease in pH and a slow increase in lactic acid content during the full ensiling period, causing a high final pH value, low contents of lactic acid, acetic acid, total volatile fatty acids and total organic acids. In Italian ryegrass silage, mono- and di-saccharides compositions decreased largely within the initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within the initial 0.5 day of ensiling, but fructose and glucose contents showed an initial rise by the activity of enzymes in plant tissues, and then decreased gradually. On the other hand, the contents of monoand di-saccharides in guineagrass showed the largest decreases due mainly to plant respiration within the initial 0.5 day of ensiling, and no initial rises in fructose and glucose contents during the early stage of ensiling because of the absence of fructans which are hydrolyzed into fructose and glucose in temperate grasses. In both silages, the rate of reduction in mono- and di-saccharides compositions within the initial 5 days of ensiling was ranked in the order of glucose>fructose>sucrose, suggesting that glucose and fructose might be more favorably utilized than sucrose by microorganisms and glucose is the first fermentation substrate. It was concluded that the silage made from Italian ryegrass with high moisture content had a good fermentation quality owing to the dominance of lactic acid bacteria and active lactic acid fermentation during the initial stage of ensiling. These results can be explained by rapid plant sap liberation and the high activity of plant enzyme hydrolyzed fructans into fructose and glucose within the initial 2 days of ensiling, which stimulate the homofermentative lactic acid bacteria growth. In ensiling a temperate grass, the physical characteristics may ensure the rapid onset of fermentation phase, which results from the smaller losses of water-soluble carbohydrates during the initial stage of ensiling and providing sufficient water-soluble carbohydrates for lactic acid bacteria. The silage made from guineagrass with intermediate dry matter and high initial mono- and di-saccharides content was stable silage. This could be explained by the higher incorporation of air during the very early stage of ensiling and the restriction of cell breakdown and juice release due to the properties of a tropical grass with coarse porosity and stemmy structures. These physical characteristics delayed the onset of lactic acid bacteria fermentation phase by extending the phases of respiration and aerobic microorganisms activity, causing the higher loss of water-soluble carbohydrates and the shortage of lactic acid bacteria fermentation substrates.