• Korean journal of food and cookery science
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• v.18 no.4
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.3
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• pp.50-58
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• 1980

A cytoplasmic-genetic male sterile line(MS) in rapes of which fertility is not restored under any temperature regimes and have the better quaility of and oil cake was developed. A MS line named Mokpo-MS, which is form the cross between Tower and Isuzu and its stamens is degenerated completely by interact~g with cytoplasmic and nuclear genes was selected. This MS line was found as a complete cytoplasmic-genetic male sterile having the quality of oil and oil cake were greatly improved by introducing Zero-erucic and Zero-glucosinolate gene from Tower.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.868-872
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• 1988

The oxidation behaviour of Pinenut(Pinus Koraiensis S & Z) oil during storage were studied. And the oxidative stability of different oil samples by refining stage were also measured. The oil in whole pinenut or mashed pinenut was very stable during the storage at $35^{\circ}C$ for 10 weeks however, the oxidation rate was enhanced when pinenut oil was extracted and isolated from nut cake. On the other hand, crude oil was most stable and the highly purified pinenut oil was least stable, with other samples being intermediate in stability. The changes of fatty acid composition of various pinenut oil samples during storage were also discussed.

• Clean Technology
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• v.25 no.2
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• pp.161-167
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• 2019

Several types of reactors have been used during the past decade to perform fast pyrolysis of biomass. Among the developed fast pyrolysis reactors, fluidized bed reactors have been widely used in the fast pyrolysis process. In recent years, experimental studies have been conducted on the characteristics of biomass fast pyrolysis in a spouted bed reactor. The fluidization characteristics of a spouted bed reactor are influenced by particle properties, fluid jet velocity, and the structure of the core and annulus. The geometry of the spouted bed reactor is the main factor determining the structure of the core and annulus. Accordingly, to optimize the design of a spouted bed reactor, it is necessary to study the pyrolysis characteristics of biomass. However, no detailed investigations have been made of the fast pyrolysis characteristics of biomass in accordance with the geometry of the spouted bed reactor. In this study, fast pyrolysis experiments using Jatropha curcas L. seed shell cake were conducted in a conical spouted bed reactor to study the effects of reaction temperature and reactor cone angle on the product yield and pyrolysis oil quality. The highest energy yield of pyrolysis oil obtained was 63.9% with a reaction temperature of $450^{\circ}C$ and reactor cone angle of $44^{\circ}$. The results showed that the reaction temperature and reactor cone angle affected the quality of the pyrolysis oil.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.98-102
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• 2012

Organic farming has rapidly increased in Gangwon province, but there is a concern about nutrient accumulation and nutrient imbalance in the soil of organic farming. This study was conducted to investigate the impact of continuous application of organic amendments on growth and yield of red pepper and soil characteristics compared with chemical fertilizers application for four years. Treatments of organic amendments including oil cake, rice straw compost, amino acid compost, rice bran compost, and mushroom media (spent substrate) compost resulted in comparable growth and yield of pepper to chemical fertilizers. Organic amendments improved soil physical and chemical characteristics. Especially, rice bran compost and oil cake significantly increased soil organic matter compared with chemical fertilizer application and mushroom media compost and rice straw compost significantly improved soil aggregate stability. On the other hand, available phosphate level in the soil amended with rice bran compost or mushroom media compost was relatively high compared with the other treatments due to relatively high phosphate levels in the composts. It is not easy to adjust nutrient composition in the organic materials. Therefore, the results obtained from the study imply that nutrient imbalance needs to be carefully considered in organic farming without use of chemical fertilizers.

• Environmental Engineering Research
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• v.22 no.1
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• pp.95-107
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• 2017

Adsorption equilibrium and kinetic behavior of two toxic heavy metals hexavalent chromium [Cr(VI)] and mercury [Hg(II)] on mustard oil cake (MOC) was studied. Isotherm of total chromium was of concave type (S1 type) suggesting cooperative adsorption. Total chromium adsorption followed BET isotherm model. Isotherm of Hg(II) was of L3 type with monolayer followed by multilayer formation due to blockage of pores of MOC at lower concentration of Hg(II). Combined BET-Langmuir and BET-Freundlich models were appropriate to predict Hg(II) adsorption data on MOC. Boyd's model confirmed that external mass transfer was rate limiting step for both total chromium and Hg(II) adsorptions with average diffusivity of $1.09{\times}10^{-16}$ and $0.97m^2/sec$, respectively. Desorption was more than 60% with Hg(II), but poor with chromium. The optimum pH for adsorptions of total chromium and Hg(II) were 2-3 and 5, respectively. At strong acidic pH, Cr(VI) was adsorbed by ion exchange mechanism and after adsorption reduced to Cr(III) and remained on MOC surface. Hg(II) removal was achieved by complexation of $HgCl_2$ with deprotonated amine ($-NH_2$) and carboxyl (COO-) groups of MOC.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.2
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• pp.293-296
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• 2011

This survey was conducted to promote the environment-friendly use and recycling of livestock feces by obtaining information about the current state of livestock feces composts manufactured in Gyeonggi Province. Therefore, some aspects of quality and manufacturing techniques of livestock feces composts (LFCs) were examined especially in relation to the LFCs quality standard (LQS). By surveying the 70 composting plants in Gyeonggi Province, the total commercial production of LFCs in 2008 was estimated to be about $480,000Mg\;year^{-1}$ and they were manufactured mainly by using both mechanical mixer and bottom air blower. LFCs were composed mainly of chicken feces 29.2%, pig+chicken feces 23.1%, pig feces 20.0%, livestock feces+oil cake 12.3%, pig+chicken+cattle feces 10.8% and pig+cattle feces 4.6%. On the basis of the current official standard which was revised on March 2010, 11 composts out of surveyed 76 ones did not meet the LQS due to inadequate content of water (5), OM/N (1), NaCl (2) and Zn (3). The satisfaction rate to LQS by manufacturers was 100% in the composts produced by farmer's cooperative societies, 80.7% by civil factories, and 44.4% by farming guilds, respectively. The OM/N declined by adding chicken feces and oil cake, while Ca content was increased by the addition of chicken feces and NaCl was increased by adding cattle feces.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1165-1169
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• 2002

Palm kernel cake (PKC), a by-product of oil palm seeds after extraction of their oil. The aim of this study was to investigate the effects of different levels of PKC on growth performance and blood lipids in rats. A total of 64 Sprague-Dawley (8 weeks of age) male rats were assigned individually to four treatments with different levels of PKC in the diet: 0, 15, 20 and 25%. No differences (p<0.05) were found in daily feed intake (6-8 g/day), body weight, growth rate and epididymal fat weight for all the dietary groups. Plasma protein and very low density lipoprotein (VLDL) triacylglycerol (TG) were higher (p<0.05) for 20% PKC fed rats than the control rats. Conversely, the plasma cholesterol and TG and VLDL-phospholipid (PL) concentrations of the control rats were higher (p<0.05) than those of PKC fed rats. The VLDL-protein, total cholesterol, free cholesterol (FC) and cholesteryl ester (CE) were not significantly different (p>0.05) among the treatment groups. Rats fed PKC had greater (p<0.05) ratios of total surface to core lipid components [(FC+PL)/(CE+TG)] than control rats. The results reflect dissimilarities of VLDL particle size between PKC treatment and control rats, where the plasma of the PKC treated rats contained more lipid rich VLDL. In conclusion, there was no adverse effect on growth performance when inclusion of PKC up to 25%. However, fibre content may affect the plasma lipid concentrations.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.