• Food Science of Animal Resources
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• v.35 no.4
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.401-409
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• 2012

The study was conducted to investigate the chemical composition of distillery yeast sludge and its inclusion in broiler diets to replace canola meal. Raw distillery yeast sludge was washed with water using water and sludge in the ratio 6:1, respectively. Proximate analysis of raw distillery yeast sludge and washed distillery sludge was carried out for crude protein (CP), true protein (TP), ether extract (EE), ash, acid insoluble ash and nitrogen free extract (NFE) determination. Mineral contents and amino acid profile of raw distillery yeast sludge and washed distillery sludge were also determined. After chemical evaluation, four iso-caloric and iso-nitrogenous broiler starter and finisher diets were prepared in mash form using 0 (control), 4, 8 and 12% levels of washed distillery sludge replacing canola meal. One hundred and twenty day-old broiler chicks were randomly distributed into 12 experimental units in such a way that each diet was offered to three experimental units, each comprising of 10 chicks. It was observed that washing affected the nutrients either by decreasing or increasing their concentration. It decreased the total mineral contents whereas CP, TP, EE and NFE contents increased. Washing also increased amino acid profile. Average feed intake and weight gain were higher in birds fed diet containing 8% washed distillery sludge and lower in birds fed diet containing 0% washed distillery sludge. Feed cost per kg live weight gain decreased significantly as the level of washed distillery sludge was increased in the diet. Average heart, liver and pancreas weights decreased with increased level of washed distillery sludge in the diet. The study revealed that after washing, distillery yeast sludge can be used successfully in broiler diets up to the level of 8% without any adverse effect on broiler's performance.

• Applied Chemistry for Engineering
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• v.21 no.5
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• pp.553-558
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• 2010

To solve the problems of the low combustion activity of Korean anthracite and the abundant loss of unburned carbon in fly ash, pellet coal was fabricated from coal fines and fly ash, and the mixed combustion of coarse coal with the pellet coal was examined in the circulating fluidized bed combustor of a 0.1 MW scale test unit. In the combustion of the raw coal only, the significant amount of coal fines was entrained, resulting in overheat at the top of the combustor. With the coarse coal that most fines were eliminated, however, the combustion temperature was maintained stable. The mixed combustion of coarse and raw coals was also feasible even though it often went unstable. The mixed combustion of the coarse coal with the pellet coal was as stable as the coarse coal combustion, showing a promise that the combustion of the Korean anthracite in commercial circulating fluidized bed boilers could be further enhanced.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.346-357
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• 2013

In this study, it was conducted to produce wood pellets using domestic forest thinning residues and examine their quality according to Korean pellet quality standard. Raw materials were composed of larch and mixed broad leaves species. Based on the small-end diameter (6 cm), they were classified into four different types of raw materials such as LM (larch with middle diameter), LS (larch with small diameter), MM (mixed broadleaf with middle diameter), and MS (mixed broadleaf with small diameter). After crushing and drying process, wood pellets were produced by a ring-die type pelletizer using each raw material. Wood pellets made from four different types of raw materials were tested for their quality such as calorific value, moisture content, ash content, inorganic matters and so on. As results of quality analysis, the calorific values of all wood pellets were higher than 198 kcal/kg, and satisfied with the first grade of Korea wood pellet standard. The ash content was slightly increased after pelletizing. Mechanical durability of wood pellets was highly dependent on the types of raw materials. The quality differences among wood pellets were turned out due to different physical and chemical characteristics of raw materials even though the same pelletizing condition was applied.

• 한국연소학회:학술대회논문집
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• 2014.11a
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• pp.375-378
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• 2014

In this study, we carried out torrefaction experiment using PKS(Palm Kernel Shell), and Bagasse as a raw material of oversee of herbaceous biomass and using waste wood and logging residue as a raw material of domestic of woody biomass. And then, by analyzing the physical & chemical properties, we investigated the characteristics as a fuel. By using the result of thermo gravimetric analysis, the biomass residue was torrefied for 30 minutes at a temperature range of $250-350^{\circ}C$ in anaerobic condition. As a result, torrefied materials of moisture content are lower than raw, but of fixed carbon, calorific value and ash are higher than raw.

• Journal of Nutrition and Health
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• v.20 no.2
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• pp.104-110
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• 1987

Thirty mael Sprague Dawley rats of 3 weeks of age were adopted to investigate changes in nutritive quality of the traditional, fermented soybean foods, Meju and Chungkugjang prepared by culturing with Aspergillus oryzae and the rice straw, respectively. The levels of each dietary protein were set at 10% . The effect of supplementation of fermented soybean on the rat diet was evaluated by measuring growth rate, feed efficiency. weight of the pancreas and biological values, such as NPU, PER and NPR on day 10. After incubation of soybean with Aspergilllus oryzae and the rice straw, the contents of crude protein, crude fat and crude ash were increased, but the levels of crude fiber and nitrogen-free extract were reduced. The amounts of feed intake, body weight gain an feed efficiency were greater for the rats fed dietscontaining heated unfermented soybeans or Meju compared to rats fed the diet containing raw soybeans. Pancreating enlargement was observed in the rats fed diets containing raw soybeans. The values of NPR and PER in rats fed diets containing Meju and Chungkugjang were significantly higher than those of rats fed diets containing raw soybeans. The values of NPU in rats fed diets containing raw soybans, heated unfermeted soybeans. Meju and Chungkugjang were 39.40%, 40.60%, 45.00% and 46.205, respectively, demonstrating no significant differences.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.223-226
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• 1985

The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.117-130
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• 2020

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.1
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• pp.13-21
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• 1986

The fragility, which express the fineness index, increased linearly with the moisture content for various tobacco shreds and showed a high correlation to the moisture content. Then, fineness index (FIs) at reference moisture content(l2.5%) was obtained by following equation. FIs=FIm+A(12.5-Mm) A" denote the gradient of simple linear regression equation between the fineness index and moisture content. FIm; the fineness index measured at the standard moisture content(12.5%). The characteristics of fragility concerning with some kinds of tobacco raw materials, stalk position, moisture content and storaged time were investigated. The following results were obtained. 1. The moisture content range of less fragile of tobacco raw material was from 16% to 20%. whereas the rolled process sheet tobacco was from 12% to 16%. 2. The Bright yellow and the paper process sheet tobacco were less fragile than that of the other tobacco raw materials. 3. The leaves were more distant from middle stalk position, and its become more fragile. 4. Physical properties of the storaged tobacco leaves were determined as a function of each storageunction of each storage time. The long-term storaged leaves(more than 3 years) were slightly lighter weight, more fragility and lower equilbrium moisture content than thos of the mid-term storaged leaves.(less than 3 years). 5. Contents of chemical component of the storaged leaves were determined every storage time. The long-term storaged leaves were slightly lower content of nicotine and chlorine than those of mid-term storaged leaves, but contents of crude fiber, total ash and calcium were increased significantly.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.