• 한국분말재료학회지
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• 제13권2호
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• pp.102-107
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• 2006

Recycling industrial wastes such as fly ash from a coal burning heat power plant and shell from an oyster farming were investigated to prevent environment contamination as well as to enhance the value of recycling materials. In this study, the lightweight aggregates and the red bricks were fabricated from fly ashes with other inorganic materials and wastes. The starting materials of the lightweight aggregate were fly ash powder and water glass, and the compacts of these materials were heat treated at $1100^{\circ}C$. The fabricated lightweight aggregates had low bulk density, $0.9-1.2\;g/cm^3$, hence floated on the water and had the strength of 7.0-11.0 MPa and the modulus of 2900-3300 MPa which indicates it has enough strength as the aggregate. Another type of the light weight aggregate was prepared from fly ashes, shell powders and clays. The bulk density, porosity, and compressive strength of these aggregates were $1.19-1.34\;g/cm^3,\;18.3{\sim}56.1%$ and 5-12 MPa, respectively. The addition of a small amount of fly ash powder prevented hydration of the light weight aggregates. The red brick was also fabricated from the fly ash containing materials. It is suitable for the brick facing of a building as it has moderate strength and low water absorption rate.

• 한국수산과학회지
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• 제48권2호
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• pp.244-248
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• 2015

We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.

• 현장농수산연구지
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• 제7권1호
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• pp.81-89
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• 2005

포도 '캠벨얼리'에서 석회비료를 과면살포한 후, 과피의 T-N, P, K, Ca 및 Mg 함량은 무처리과에 비하여 석회비료 전 처리 모두 큰 차이는 없었다. 과방중, 과립중, 과방장 및 산 함량은 처리 간 차이가 없었으나, 가용성고형물은 봉지가 씌워진 상태로 액상석회비료를 처리한 과실은 다른 처리에 비하여 감소하였다. 과피의 안토시아닌 함량은 무처리과에 비하여 소석회 및 봉지가 씌워진 상태로 액상석회비료를 처리한 과실이 현저히 감소하였다. 과피의 과분은 소석회 및 패화석 분말비료 처리과는 무처리과에 비하여 현저히 적게 발생되었다. 과립의 경도는 액상석회비료 및 소석회 처리과가 현저히 증가하였다. 그러나 과립의 탄력성은 패화석 분말비료 처리과는 현저히 감소하였다. 또한 상온 저장 중 감랑은 전 처리 모두 차이를 인정할 수 없었다.

• 한국포장학회지
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• 제29권2호
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• pp.79-86
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• 2023

최근 플라스틱 포장 폐기물 및 굴 패각이 야기하는 환경문제와 장기간 식품의 품질 보존을 위한 액티브 패키징이 주목받고 있다. 이에 따라 본 연구에서는 PLA/PBAT 복합필름에 OSP의 함량을 서로 달리하여 이축 압출기로 PLA/PBAT-OSP 복합필름을 제조하였고 항균 포장재로써 적용가능성을 확인하였다. 이를 위해 화학적 특성, 표면 특성, 열적 특성, 기계적 특성 및 항균성을 평가하여 분석하였다. PLA/PBAT-OSP 복합필름의 고분자 매트릭스 내에서 OSP의 물리적 분산을 확인하였으며, OSP의 함량이 증가함에 따라 항균성이 증가하였다. 특히 OSP 5%, OSP 10% 필름에서는 99% 이상의 항균성을 나타내어 제조된 필름이 우수한 항균성을 가진다는 것을 확인할 수 있었다. 그러나 OSP의 함량의 증가는 PLA/PBAT-OSP 매트릭스 내의 OSP 응집을 일으켜 기계적 물성의 저하 및 표면의 거칠기 증가가 나타났으며, 이는 필름의 표면 에너지 증가로 이어졌다. 결론적으로 PLA/PBAT-OSP 복합필름은 미생물로 인한 식품의 부패를 막기 위한 포장재로 적용될 수 있지만, 이를 위해 OSP의 분산성과 필름의 기계적 물성을 향상시키기 위한 추가 연구가 필요할 것으로 보인다.

• 한국수산과학회지
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• 제48권5호
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• pp.596-603
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• 2015

This study investigated the effects of adding oyster shell powder (OSP) from Crassostrea gigas on the food quality of Chinese cabbage Kimchi (CCK). We monitored the changes in microbial levels, pH, acidity and sensory evaluation during the fermentation of CCK treated with various contents of OSP. The microbial assay showed that adding OSP to CCK inhibited the growth of viable cells, total coliforms, and lactic acid bacteria, with the greatest growth inhibition against lactic acid bacteria over the fermentation period. After fermentation for 18 days, the lactic acid bacterial counts in CCK treated with OSP (0.3%, 0.5% and 1%) were at least 1 log CFU/g lower than those of control CCK. In addition, the pH and acidity of CCK treated with OSP were lower than in control CCK over the fermentation period. The overall sensory evaluation of CCK with 0.3% OSP was better than that of control CCK after fermentation for 24 days. In conclusion, OSP treatment, especially 0.3% OSP, enhances the food quality and extends the self-life of CCK, while minimizing the detrimental effects on its sensory characteristics.

• 한국환경과학회지
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• 제27권9호
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• pp.763-770
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• 2018

Bioremediation in situ is heavily dependent on the oxygenic environment which would privide the dwelling microorganism with sufficient oxygen. The situation could be easily resolved with supply of an Oxygen Releasing Compound (ORC). In this paper we prepared that sort of material out of oyster shell powder (mostly calcium carbonate) that prevails every shore areas of the country. We used two different oxidizing methods in the first step of the whole manufacturing process-conventional heating in a furnace and an ultrasound generator to obtain calcium oxide. Then that calcium oxide was further oxidized into calcium peroxide which may release oxygen under a moisturized condition. The oxygen releasing experiments were run to test the performance of our products, and to determine the gas kinetics during the experiments. Interestingly, calcium peroxide derived from ultrasound treatment was much more energy-effective as ORC than that from furnace heating although the heat derived process was better than that of ultrasound in terms of oxygen content and its releasing rate. We also found that most of the data collected from the gas releasing experiments fairly supported an ordinary $1^{st}$ order kinetics to oxygen concentration, which shaped a sharp discharge of oxygen at the very early moment of each test.

• 한국축산식품학회지
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• 제34권3호
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• pp.372-377
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• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• 한국수산과학회지
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• 제36권6호
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• pp.716-722
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• 2003

This study determined the optimum dosage for coagulation reactions of red tide organisms (RTO) using a combination of ignited oyster shell powder (10sp) and loess and examined the electrokinetic and rheological characteristics of their flocs. Two kinds of RTO, Cylindrotheca closterium and Skeletonema costatum, were sampled in Masan Bay and cultured in the laboratory. Coagulation experiments were conducted using various concentrations of IOSP, loess, IOSP+1oess, RTO, and a jar tester RTO cell numbers were counted for both the supernatant and RTO culture solution. The removal rates increased rapidly with increasing IOSP concentrations up to 50 mg/L and loess concentrations up to 800 mg/L. A removal rate of $100\%$ was reached at 400 mg/L of IOSP and 6,400 mg/L of loess. The highest increment $(16.7\%)$ of the rates of coagulation reaction occurred using both IOSP and loess (50+200 mg/L) in comparison with IOSP alone. The rate of coagulation reaction using both IOSP and loess (50+200 mg/L), $90.6\%,$ was similar to employing either IOSP of 150 mg/L or loess of 3,200 mg/L. All of the coagulation liquids for RTO, IOSP (200 mg/L), loess (200 ma/L), and IOSP+1oess (200+200 mg/L) revealed non-Newtonian fluid properties and therefore their shear rate vs. shear stress curves were non-linear. The coagulation liquids revealed elastic body properties at a lower shear rate increasing in the following order: RTO, IOSP (200 mg/L), loess (200 mg/L), and IOSP+1oess (200+200 mg/L. IOSP+1oess (200+200 mg/L) especially demonstrated plastic flow properties at a lower shear rate.

• 한국축산식품학회지
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• 제43권2호
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• 자원리싸이클링
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• 제6권3호
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• pp.28-35
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• 1997

조개껍질(굴, 고막)을 수처리재로 활용하기 위한 기초 실험으로 중금속(Cd, Cu, Fe, Mn, Pb, Zn)과 유기성분(TCE(Trichlo-roethylene)와 PCE(Tetrachroethylene))의 흡착능을 조사했다. 수산화칼슘으로 이루어진 굴과 고막껍질의 소성 분말 주입에 따른 중금속 제거효율은 Mn, Zn, Fe, Cd, Cu, Pb의 순이었다. 우수한 중금속 흡착능은 조개껍질의 $Ca(OH)_2$ 성분에 의한 높은 pH유지에 따른 중금속 탄산염과 수산화물의 형성에 의한 침전작용, 조개껍질의 칼슘 매트릭스 구조에 의한 중금속의 고정화와 잔존하는 불용성 유기물의 결합 등의 작용이라고 본다. 이와 같은 굴껍질은 침출수의 중화작용과 동시에 우수한 중금속 흡착능을 가지고 있어, 이것을 수처리로 활용될 경우, 저렴한 재료의 확보와 더욱이 부가가치가 높은 폐부산자원을 활용한 정화용 세라믹스 담체의 개발로 폐부산자원 폐기처리 문제 이외의 환경정화용 세라믹스 및 담체 등의 환경분야 사업으로 확장 발전시킬 수 있다고 본다.