• Microbiology and Biotechnology Letters
• /
• v.33 no.3
• /
• pp.215-221
• /
• 2005

It was characterized the hexane biodegradation and mineralization using a hexane-degrading consortium, and analyzed its bacterial community structure by 16S rDNA PCR-DGGE (denaturing gradient gel electrophoresis). The specific growth rate (${\mu}_{max}$) of the hexane-degrading consortium was 0.2 $h^{-1}$ in mineral salt medium supplemented with hexane as a sole carbon source. The maximum degradation rate ($V_{max}$) and saturation constant ($K_{s}$) of hexane of the consortium are 460 ${\mu}mol{\cdot}g-DCW^{-1}{\cdot}h^{-1}$ and 25.87 mM, respectively. In addition, this consortium could mineralize $49.1{\%}$ of $^{14}C$-hexane to $^{14}CO_2$, and $43.6{\%}$ of $^{14}C$-hexane) was used for the growth of biomass. The clones isolated from the DGGE bands were closely related to the bacteria which were capable of degrading pollutants such as oil, biphenyl, PCE, and waste gases. The hexane-degrading consortium obtained in this study can be applied for the biological treatment of hexane.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.6
• /
• pp.617-624
• /
• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.820-826
• /
• 2017

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

• Journal of Soil and Groundwater Environment
• /
• v.14 no.5
• /
• pp.10-17
• /
• 2009

Bioremediation has been applied as a proven technology in remediation of TPH contaminated soil. However, the efficiency of biodegradation is dependent on temperature as microbial activity is depressed at lower temperature ranges ($30^{\circ}C{\sim}80^{\circ}C$). The objective of this study was to develop microbes with enhanced activities at the stated temperature conditions and to evaluate the remediation effectiveness of these microbes in TPH contaminated soil. Experiments were conducted to isolate hydrocarbon degradable microbial consortia cultured under different temperature conditions. It was found that there were 5 strains of mesophilic ($30^{\circ}C$) and 3 strains of psychrophilic ($80^{\circ}C$) microbes. The TPH concentration was reduced from 4,044 mg/kg to 1,084 mg/kg, (73.2%) in 10 days by using mesophilic microbial consortia and from 5,427 mg/kg to 1,756 (67.6%) in 50 days with psychrophilic microbial consortia in laboratory cultures under controlled conditions. This rate determination excluded physical degradation such as venting and dilution. A field study was then performed to examine the feasibility of applying these microbes in the land-farming process. In this case, 87.1% of the 2,560 mg/kg TPH contaminated soil was degraded in 56 days. The biodegradation rate coefficient (k) was $0.0374\;day^{-1}$. Findings of this study provide viable options for applying microbes for bioremediation of TPH in lower temperature conditions.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.169-178
• /
• 1996

Target parameters such as water solubility index (WSI), intrinsic viscosity (IV), water holding capacity (WHC), oil holding capacity (OHC), soluble dietary fiber (SDF) and microstructure were investigated on three different screw configurations during twin-screw extrusion of wheat bran. WSI of raw wheat bran (RWB) was 13.7%, while that of extrudates ranged $16.3{\sim}23.2%$ when extruded using screw configurations with 5 reverse screw elements (RSE). It was found that the moisture content of RWB greatly affected WSI of extrudates. IV of wheat bran extrudates increased from 10.6 ml/g of RWB to $37.86{\sim}44.37\;ml/g$ of extrudates extruded using 3, 4 and 5 RSE, whose trend was highly related to the moisture content of RWB and the extrusion pressure. Multiplication of IV and soluble solid (SS) content exhibited good correlation $(R^2=0.85)$ with specific mechanical energy (SME). The results suggested that SS and molecular size are an important factor governed by the SME in solubilization of wheat bran. WHC increased with increasing feed rate and moisture content, while OHC decreased. SDF increased from 2.68% of RWB to $4.32{\sim}6.48%$ of extruded wheat bran, indicating the significant breakdown of cell wall components. Microstructure of the extrudates showed the distinct patterns of degradation and solubilization of cell wall structure, depending on the moisture content of RWB.

• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.1015-1021
• /
• 2000

Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

• Korean Journal of Soil Science and Fertilizer
• /
• v.44 no.5
• /
• pp.903-915
• /
• 2011

Recently, anaerobic methane production of agricultural waste biomass has received increasing attention. Until now domestic BMP (Biochemical methane potential) studies concerned with agricultural waste biomass have concentrated on the several waste biomass such as livestock manure, food waste, and sewage sludge from WWTP (Waste water treatment plant). Especially, the lack of standardization study of BMP assay method has caused the confused comprehension and interpretation in the comparison of BMP results from various researchers. Germany and USA had established the standard methods, VDI 4630 and ASTM E2170-01, for the analysis of BMP and anaerobic organic degradation, respectively. In this review, BMP was defined in the aspect of organic material represented as COD (Chemical oxygen demand) and VS (Volatile solid), and the influence of several parameters on the methane potential of the feedstock was presented. In the investigation of domestic BMP case studies, BMP results of 18 biomass species generating from agriculture and agro-industry were presented. And BMP results of crop species reported from foreign case studies were presented according to the classification system of crops such as food crop, vegetables, oil seed and specialty crop, orchards, and fodder and energy crop. This review emphasizes the urgent need for characterizing the innumerable kind of biomass by their capability on methane production.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.19 no.2
• /
• pp.41-48
• /
• 2011

In this study, the soil remediation by landfarming was carried out using microbial activators. Feasibility studies and reduction capacity of TPH(Total Petroleum Hydrocarbons) were investigated in order to find out how fast and eco-friendly the contaminated soil can be recovered. The lab-test confirmed not only the performance and degradation efficiency of microbial activators but also the effect of TPH reduction in the contaminated soil. The optimum growth conditions for indigenous microorganisms were identified using microbial activators. Based on the results of TPH removal, although there had been a little of difference in between natural decomposition and microbial activators until 20 days, the sample groups of microbial activators were higher than the control ones after 20 days. Microbial activators were applied to the field experiments on landfarming. Based on the results of removal rate in each floor of soil, it was found that the removal rates were 85.8 % in the upper, 84.4 % in the middle, and 66.10 % in the bottom. Considering that the reduction rate of TPH for the control group averaged 71.1%, the microbial activators might not be fully transferred into the bottom, which resulted from the piles of soil. As the piles have already reached 1 m in the field experiments, the low piles of soil under 0.6 m may enhance the treatment efficiency of TPH.

• Journal of the Korean Applied Science and Technology
• /
• v.38 no.1
• /
• pp.19-28
• /
• 2021

Corrosion is the degradation of metals by reaction with the environment. It is difficult to completely remove. Corrosion proceeds rapidly after the protective barrier is destroyed, and several reactions occur that alter the composition and properties of the metal surface and local environments, such as diffusion of metal cations into the matrix, the formation of oxides, and local pH changes. The study of corrosion of steel and iron is of theoretical and practical interest and is receiving considerable attention. Acid solutions, which are widely used in industrial pickling, acid descaling, cleaning and acidification of oil wells, require the use of corrosion inhibitors to suppress corrosion attacks on metallic materials. Physical removal of rust requires expensive special equipment, and chemical removal of it can cause corrosion or shorten the life of the metal. In this study, an eco-friendly rust cleaner was developed using cosmetics and food materials by applying the concept of perm reducing agent and chelate, and applied to remove rust from industrial and hot water pipes and various industrial devices. As a result, it was found that rust cleaners remove rust more effectively and safely compared to conventional treatment methods. At the same time, the rust removal efficiency was 1.75 to 2.5 times better for industrial piping and 1.56 to 2.2 times better for boiler hot water than conventional methods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1575-1581
• /
• 2011

Rapeseed cake, which is the organic waste remaining after rapeseed oil production, is readily available and considered an ecologically-friendly resource with very low cost and high dietary fiber content. This research was carried out for two reasons. First, it was done to analyze the liberated reducing sugar content of rapeseed cake. Second, it was done to investigate the effects on the sugar yield of the various concentrations of acidic and alkaline catalysts used for the hydrolysis of rapeseed cake and the concentrations of rapeseed cake in each catalyst. Several amounts of ground rapeseed cake, 0.5 g, 1 g, and 2 g, were put into 100 mL of catalysts such as sulfuric acid (0.5~2%), hydrochloric acid (0.5~2%), and sodium hydroxide (0.5~2%). Then they were hydrolyzed for 5 min at 121$^{\circ}C$. After hydrolysis, HPLC equipped with an RI detector was used to analyze liberated reducing sugars such as sucrose, glucose, galactose, fructose, and arabinose separated from rapeseed cake. The degradation rate of rapeseed cake was the highest in hydrochloric acid. As the catalyst concentrations used for hydrolysis of rapeseed cake increased, the degradation rate of rapeseed cake also significantly increased. Total reducing sugar content was the highest in hydrochloric acid, and it increased with the increase of catalyst concentrations. However, as the amount of rapeseed cake increased, the total reducing sugar content decreased, exceptionally sucrose in the case of sodium hydroxide.