• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.55-64
• /
• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.235-242
• /
• 2010

This study was to investigate the combined effect of enzyme and trehalose addition on the retrogradation rate and quality changes in a Korean traditional rice cake, Backsulgi. As for the enzyme, a commercial maltogenic amylase, Novamyl, was used. From texture profile analysis and sensory tests, the optimum enzyme content for the preparation of Backsulgi was determined to be 0.1%. Backsulgi was prepared with the fixed content of Novamyl (0.1%) and different ratios (5, 10, 15%) of trehalose, and physicochemical and sensory properties were examined for 3 days of storage at ${25^{\circ}C}$. As trehalose content increased, the water activity of Backsulgi decreased. In Hunter's color value, L- and a-values of trehalose-added samples were significantly lower than those of control. In texture profile analysis, hardness of Backsulgi decreased with trehalose content. During storage, a increase in hardness and a decrease in cohesiveness were typically observed for all samples. However, those changes were significantly reduced with trehalose content. The retardation of retrogradation with the enzyme and trehalose addition was confirmed using calculated Avrami rate and time constants. These results revealed that combined treatments of 0.1% Novamyl and 10% trehalose could produce Backsulgi of better sensory quality with retarded retrogradation compared to separated treatment.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.22-28
• /
• 2017

Ginger was steamed at $121^{\circ}C$ and $1.5lb/in^2$ for 30 min, dried at $60^{\circ}C$ for 12 h, and each step was repeated nine times. During processing, the lightness ($L^*$ value) and yellowness ($b^*$ value) decreased from $85.65{\pm}0.33$ and $26.99{\pm}0.20$ in the non-treated ginger to $56.91{\pm}0.25$ and $16.69{\pm}0.06$ in ginger treated for the ninth treatment. On the other hand, redness ($a^*$ value) increased from $-1.51{\pm}0.03$ to $7.34{\pm}0.08$ on the eight treatment and then decreased to $7.21{\pm}0.04$ on the ninth theatment. The contents of 6-gingerol decreased from $3.257{\pm}0.067mg/g$ in the non-treated ginger to $0.567{\pm}0.036mg/g$ on the theatment, whereas the contents of 6-shogaol increased from $1.299{\pm}0.050mg/g$ to $2.999{\pm}0.089mg/g$ on the sixth treatment and decreased to $2.099{\pm}0.039$ on the ninth treatment. The contents of 10-gingerol decreased slightly from $1.106{\pm}0.125mg/g$ to $0.806{\pm}0.026mg/g$. Unlike the 6- and 10-gingerol, the contents of 8-gingerol did not change greatly, with values between $0.916{\pm}0.005mg/g$ and $1.106{\pm}0.005mg/g$ being observed during processing. The tyrosinase inhibitory activities were increased from $43.42{\pm}11.45%$ in the non-treated ginger to 100% on the sixth treatment and then decreased to $51.98{\pm}7.36%$ on the theatment. The antioxidative activity was retained during processing.

• Clean Technology
• /
• v.25 no.1
• /
• pp.1-6
• /
• 2019

Effects of the Cu and K addition and the reduction condition of Fe-based catalysts for Fischer-Tropsch reaction are studied in a continuous flow reactor in this research. The catalysts for the reaction were prepared by homogeneous precipitation followed by incipient wetness impregnation. Physicochemical properties of the $Al_2O_3$ supported Fe-based catalysts are characterized by various methods including X-ray diffraction (XRD), temperature programmed reduction (TPR), and scanning electron microscopy (SEM). Catalytic activities and stabilities of the Fe/Cu/K catalyst are investigated in time-on-stream for an extended reaction time over 216 h. It is found that a reduction of the catalysts using a mixture of CO and $H_2$ can promote their catalytic activities, attributed to the iron carbides formed on the catalysts surface by X-ray diffraction analysis. The addition of Cu induces a fast stabilization of the reaction reducing the time to reach at the steady state by enhancement of catalytic reduction. The addition of K to the catalysts increases the CO conversion, while the physical stability of catalyst decreases with potassium loading up to 5%. The Fe/Cu (5%)/K (1%) catalyst shows an enhanced long term stability for the Fischer-Tropsch reaction under the practical reaction condition, displaying about 15% decrease in the CO conversion after 120 h of the operation.

• Journal of Mushroom
• /
• v.17 no.1
• /
• pp.24-33
• /
• 2019

The physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus) cultivated using liquid spawn (MLS) were compared with those of commercial mushrooms cultivated using solid spawn. The color intensity of the two types of mushrooms showed no remarkable difference. The hardness of the MLS-cultivated mushrooms was significantly higher, but their moisture content (86.80%) was significantly lower than that of the commercial mushrooms. Mineral contents in MLS-cultivated mushrooms (421.17 mg/100 g) were significantly higher than those in the commercial mushrooms (333.26-362.78 mg/100 g); in particular, the potassium (K) content was the most abundant in the former. The amino acid content in the MLS-cultivated mushrooms (4,695.22 mg/100 g) was about 1.4-2.0 times that in the commercial mushrooms. The essential amino acid contents and sum of aspartic acid and glutamic acid were higher in the MLS-cultivated mushrooms than in the commercial mushrooms. The ${\beta}-glucan$ content in the MLS-cultivated mushrooms was 1.1-2.3 times higher than that in the commercial mushrooms. The total phenol and flavonoid contents and the DPPH and ABTS radical-scavenging activities of the MLS-cultivated mushrooms were significantly higher than those of the commercial mushrooms; however, the reducing power showed an opposite trend. Therefore, MLS-cultivated mushrooms contained higher amounts of valuable components and higher antioxidant activities than commercial mushrooms.

• Membrane Journal
• /
• v.29 no.3
• /
• pp.173-182
• /
• 2019

Much research has been made for finding new and eco-friendly alternative sources of energy to solve the problems related with the pollution caused by emissions of greenhouse gases such as carbon dioxide as the use of fossil fuels increases worldwide. Among them, fuel cells draws particular interests as an eco-friendly energy generator because only water is obtained as a by-product. Anion exchange membrane-based alkaline fuel cell (AEMFC) that uses anion exchange membrane as an electrolyte is of increased interest recently because of its advantages in using low-cost metal catalyst unlike the PEMFC (potton exchange membrane fuel cell) due to the high-catalyst activity in alkaline conditions. The main properties required as an anion exchange membrane are high hydroxide conductivity and chemical stability at high pH. Recently we reported a chemically crosslinked poly(2-dimethyl-1,4-phenylene oxide) (PPO) by reacting PPO with N,N,N',N'-tetramethyl-1,6-hexanediamine as novel anion exchange membranes. In the current work, we further developed the same crosslinked polymer but having enhanced physicochemical properties, including higher conductivity, increased mechanical and dimensional stabilities by using the PPO with a higher molecular weight and also by increasing the crosslinking density. The obtained polymer membrane also showed a good cell performance.

• Korean Journal of Microbiology
• /
• v.54 no.4
• /
• pp.398-409
• /
• 2018

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

• Food Engineering Progress
• /
• v.21 no.2
• /
• pp.116-125
• /
• 2017

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

• Korean Chemical Engineering Research
• /
• v.59 no.2
• /
• pp.296-303
• /
• 2021

The objective of this study is to investigate the applicability of a Cu-supported honeycomb catalyst as a catalyst for decomposition of a low toxic liquid propellant based on ammonium dinitramide (ADN). A mixture of copper, lanthanum, and alumina was supported on the honeycomb support by wash coating to prepare a Cu-La-Al/honeycomb catalyst. We elucidated that the effect of metal loading on the physicochemical properties of Cu-La-Al/honeycomb catalyst and catalytic performance in decomposition of the ADN-based liquid propellant. As the number of wash coatings increased, the amount of active metal Cu was increased to 4.1 wt%. The BET surface area of the Cu-La-Al/honeycomb catalyst was in the range of 3.1~4.1 ㎡/g. The micropores were hardly present in Cu-La-Al/honeycomb catalysts, however, the mesopores and macropores were well developed. The Cu (2.7 wt%)-La-Al/honeycomb catalyst exhibited the highest activity in the decomposition of the ADN-based liquid propellant, which is attributed to the largest surface area, the largest pore volume, and the well-developed mesopores and macropores.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.11 no.3
• /
• pp.260-266
• /
• 2023

In recent years, excessive emissions of carbon dioxide(CO₂) have become the cause of global climate change. Consequently, there has been significant research activity aimed at both removing and utilizing CO₂. This study assesses the potential utilization of railway tie concrete waste, generated from railway infrastructure, as a CO₂ absorption material and investigates the physicochemical properties before and after CO₂ absorption to understand the CO₂ removal mechanisms. Railway tie concrete waste primarily consists of Si(26.60 %) and contains 9.82 % of Ca. Compared to samples of Cement and Normal concrete waste, it demonstrated superior potential for use as a CO₂ absorption material, with approximately 98 % of the Ca content participating in CO₂ absorption reactions. Through Thermogravimetric Analysis(TGA) and X-ray Diffraction(XRD) analysis, it was confirmed that the carbonate reaction, where the Ca in railway tie concrete waste converts into CaCO₃ through reaction with CO₂ gas, is the primary mechanism for CO₂ removal. Furthermore, Scanning Electron Microscopy(SEM) analysis revealed the formation of numerous CaCO₃ particles with sizes less than 0.1 ㎛ after the CO₂ absorption reaction. This transformation of large internal voids in the CO₂ absorption material into mesopores resulted in an increase in the specific surface area of the material.