• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.134-140
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• 2005

This study was conducted to determine the effect of supplemented useful micro-organism on performance and meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into 3 treatment; Control 0 (C), T1 (supplemented with $0.2\%$ Aspergillus terreus), T2 (supplemented with $0.2\%$ EM-pro). In total experimental period, feed conversion and dairy feed intake were tend to be higher in T2(2.09kg, 2.70kg) than others. But ADG (average daily gain) was tend to decreased n (0.78kg) according to supplemented of Aspergillus terreus diet These treatments were not significant difference. The chemical composition of pork were not significant difference except for crude fat Crude fat content was lower Aspergillus terreus treatments than others. The pH tenderness, WHC and heating loss were not significant difference in pork $(p>0.05)$. In chicken meat, heating loss and WHC of control was higher than that of T1 and n but shear value was higher in T1 and n. Values of juiciness, tenderness and flavor were improved with highly significant difference (p<0.05) in control (4.95, 4.85, 4.60) than T1 and n in pork. Although the meat color was not significant difference in pork but a and b values of control was higher than that of T1 and n in chicken meat (p<0.05).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.6
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• pp.1572-1578
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• 2007

The specified wastes consist of waste acid, waste alkali, waste oil, waste organic solvent, waste resin, dust, sludge, infectious waste, and others. Among these specified wastes, a great portion is liquid phase wastes. The purpose of this study is to develop the high temperature and high pressure (HTHP) treatment system for decomposition of the liquid phase specified waste (LPSW). For this, we analyzed the physical and chemical properties of the LPSW such as density, proximate analysis, ultimate analysis, heating values, and designed 0.3 ton/day HTHP treatment system. The LPSW tested in this experiment were prepared by adding TCE(trichloroethylene) and toluene to liquid phase waste which was brought into the commercial waste treatment company. The average density of waste oil (25 samples), waste resin (5 samples), and waste solvent (12 samples) was 0.99 g/mL, 0.91 g/mL, and 0.93 g/mL, respectively. And the average lower heating value of waste oil, waste resin, and waste solvent was 8,294 kcal/kg, 5,809 kcal/kg, and 7,462 kcal/kg, respectively. The DRE (Destruction & Removal Efficiency) of TCE and toluene were 99.95% and 99.73% at atmospheric pressure conditions and that were 99.99% and 99.82% at pressurized conditions, respectively. These results showed that TCE/toluene mixtures were properly decomposed over about 99.73% of DRE by the HTHP treatment system and pressurized conditions were more effective to destroy those pollutants than atmospheric pressure conditions. Also these systems could be directly applied to industries which try to treat the liquid phase specified waste within the regulation limit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1195-1206
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• 2011

This study was conducted to apply LCA (Life cycle assessment) methodology to lettuce (Lactuca sativa L.) production systems in Namyang-ju as a case study. Five lettuce growing farms with three different farming systems (two farms with organic farming system, one farm with a system without agricultural chemicals and two farms with conventional farming system) were selected at Namyangju city of Gyeonggi-province in Korea. The input data for LCA were collected by interviewing with the farmers. The system boundary was set at a cropping season without heating and cooling system for reducing uncertainties in data collection and calculation. Sensitivity analysis was carried out to find out the effect of type and amount of fertilizer and energy use on GHG (Greenhouse Gas) emission. The results of establishing GTG (Gate-to-Gate) inventory revealed that the quantity of fertilizer and energy input had the largest value in producing 1 kg lettuce, the amount of pesticide input the smallest. The amount of electricity input was the largest in all farms except farm 1 which purchased seedlings from outside. The quantity of direct field emission of $CO_2$, $CH_4$ and $N_2O$ from farm 1 to farm 5 were 6.79E-03 (farm 1), 8.10E-03 (farm 2), 1.82E-02 (farm 3), 7.51E-02 (farm 4) and 1.61E-02 (farm 5) kg $kg^{-1}$ lettuce, respectively. According to the result of LCI analysis focused on GHG, it was observed that $CO_2$ emission was 2.92E-01 (farm 1), 3.76E-01 (farm 2), 4.11E-01 (farm 3), 9.40E-01 (farm 4) and $5.37E-01kg\;CO_2\;kg^{-1}\;lettuce$ (farm 5), respectively. Carbon dioxide contribute to the most GHG emission. Carbon dioxide was mainly emitted in the process of energy production, which occupied 67~91% of $CO_2$ emission from every production process from 5 farms. Due to higher proportion of $CO_2$ emission from production of compound fertilizer in conventional crop system, conventional crop system had lower proportion of $CO_2$ emission from energy production than organic crop system did. With increasing inorganic fertilizer input, the process of lettuce cultivation covered higher proportion in $N_2O$ emission. Therefore, farms 1 and 2 covered 87% of total $N_2O$ emission; and farm 3 covered 64%. The carbon footprints from farm 1 to farm 5 were 3.40E-01 (farm 1), 4.31E-01 (farm 2), 5.32E-01 (farm 3), 1.08E+00 (farm 4) and 6.14E-01 (farm 5) kg $CO_2$-eq. $kg^{-1}$ lettuce, respectively. Results of sensitivity analysis revealed the soybean meal was the most sensitive among 4 types of fertilizer. The value of compound fertilizer was the least sensitive among every fertilizer imput. Electricity showed the largest sensitivity on $CO_2$ emission. However, the value of $N_2O$ variation was almost zero.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.90-95
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• 2008

It has become a big matter of concerns that the skill and measures against reduction of energy and cost for heating a protected horticultural greenhouse were prepared. But in these days necessity of cooling a protected horticultural greenhouse is on the rise from partial high value added farm products. In this study, therefore, a horizontal type geothermal heat pump system with 10 RT scale to heat and cool a protected horticultural greenhouse and be considered to be cheaper than a vertical type geothermal heat pump system was installed in greenhouse with area of $240\;m^2$. And cooling performances of this system were analysed. As condenser outlet temperature of heat transfer medium fluid rose from $40^{\circ}C$ to $58^{\circ}C$, power consumption of the heat pump was an upturn from 11.5 kW to 15 kW and high pressure rose from 1,617 kPa to 2,450 kPa. Cooling COP had the trend that the higher the ground temperature at 1.75 m went, the lower the COP went. The COP was 2.7 at ground temperature at 1.75 m depth of $25.5^{\circ}C$ and 2.0 at the temperature of $33.5^{\circ}C$ and the heat extraction rate from the greenhouse were 28.8 kW, 26.5 kW respectively at the same ground temperature range. 8 hours after the heat pump was operated, the temperature of ground at 60 cm and 150 cm depth buried a geothermal heat exchanger rose $14.3^{\circ}C$, $15.3^{\circ}C$ respectively, but the temperature of ground at the same depth not buried rose $2.4^{\circ}C$, $4.3^{\circ}C$ respectively. The temperature of heat transfer medium fluid fell $7.5^{\circ}C$ after the fluid passed through geothermal heat exchanger and the fluid rejected average 46 kW to the 1.5 m depth ground. It analyzed the geothermal heat exchanger rejected average 36.8 W/m of the geothermal heat exchanger. Fan coil units in the greenhouse extracted average 28.2 kW from the greenhouse air and the temperature of heat transfer medium fluid rose $4.2^{\circ}C$after the fluid passing through fan coil units. It was analyzed the accumulation energy of thermal storage thank was 321 MJ in 3 hours and the rejection energy of the tank was 313 MJ in 4 hours.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.400-410
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• 2022

This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.