• 신재생에너지
• /
• 제9권4호
• /
• pp.40-50
• /
• 2013

This study was performed to investigate the potential of torrefied tulip tree (TT) for the production of pellets. For this purpose, chemical composition and fuel characteristics of torrefied TT were examined. In addition, pellets were fabricated by using sawdust of torrefied TT chip, and durability of the pellet was measured. Lignin content of torrefied TT was higher than that of non-torrefied TT, and increased with the increases of torrefaction temperature and time. Fuel characteristics of torrefied TT were affected by torrefied conditions, and the characteristics were influenced more by torrefaction temperature than by torrefaction time. Higher heating value (HHV) and ash content (AC) of torrefied tulip tree increased with increasing torrefaction temperature, and the values were much higher than HHV and AC values of non-torrefied TT. Durability of pellets fabricated with $230^{\circ}C$- and $250^{\circ}C$-torrefied TT was higher than that of $270^{\circ}C$-torrefied TT, and the value exceeded the minimum requirement (-97.50%) of the 1st-grade pellet standard designated by Korea Forest Research Institute. Based on the results, torrefaction treatment of $250^{\circ}C/50min$ to TT might be a optimal condition for the production of TT pellets considering the mass balance and fuel characteristics of TT as well as the durability of the pellets. Thus, it is confirmed that torrefied TT can be used as a raw material for the production of bio-pellets.

• 한국식품조리과학회지
• /
• 제29권5호
• /
• pp.525-531
• /
• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• 한국물환경학회지
• /
• 제33권6호
• /
• pp.689-695
• /
• 2017

This study was carried out to investigate the physicochemical and adsorptive characteristics of black carbon (BC) materials for cesium in case of severe nuclear accidents. The BC was prepared with a xylem of oak and pine trees incompletely combusted with different ramp rate and final temperature. Carbon (C), hydrogen (H) and oxygen (O) atomic ratios, BET, pore structure, and zeta potential were characterized for the produced BC. A low cesium concentration ($C_w{\approx}10^{-7}M$) was used for sorption batch experiments. The H/C and O/C ratios of BC decreased with the increase of final temperature, which indicates a carbonization of the wood materials regardless of ramp rate and tree species. However, SEM images showed different pore structures depending on tree species such as steric and plate-like for oak-BC and pine-BC, respectively. The greatest sorption distribution coefficients of $K_{d,Cs}{\approx}1,200{\sim}1,800L\;kg^{-1}$ were observed for the oak-BC produced at $400^{\circ}C$, while comparatively low $K_{d,Cs}$ < $100L\;kg^{-1}$ for pine-BC. In addition, the sorption capabilities of BC declined with the increase of combustion temperature up to $600^{\circ}C$, because high temperature destroyed surface functionalities with the rise of ash components in the BC. Therefore, the sorption processes of BC for radioactive cesium are predominantly controlled by final production temperature of BC as well as raw materials (e.g., tree species).

• 한국수산과학회지
• /
• 제47권6호
• /
• pp.770-775
• /
• 2014

The green microalga of the genus Nannochloropsis (class Eustigmatophyceae) is a leading candidate for biofuel production due to its ability to accumulate high oil content (28.7% of cellular ash-free dry weight). We investigated the anti-inflammatory and anticancer activities of sterol-rich fraction from nannochloropsis oculata n-hexane (NOH) extract after saponification of the microalga. Among the fractions with n-hexane, chloroform and ethyl acetate, the n-hexane fraction showed the highest anti-inflammatory activity in LPS-stimulated RAW 264.7 macrophage as well as anticancer activity against human leukemia HL-60 cells without the cytotoxity. And the sterol-rich fraction was obtained from the n-hexane fraction by open silica column under the gradient solvent condition with 100% hexane (1L), hexane : ethyl acetate (20 : 1, 10 : 1, 5 : 1, 1 : 1, v/v). Among the four fractions (NOH-1~4), especially NOH-1 contained the highest content of sterols. NOH1 showed the highest HL-60 (about 85%) and NO inhibitory activities at the concentration of $100{\mu}g/mL$. These results demonstrated that the sterol-rich fraction from N. oculata might be a useful candidate as anti-inflammatory and anticancer agents for anti-inflammatory and anticancer activity.

• 한국재료학회지
• /
• 제20권10호
• /
• pp.524-534
• /
• 2010

Glass was fabricated using refused coal ore obtained from the Dogye coal mine in Samcheok. We additionally used soda ash and calcium carbonate to make a glass with the chemical composition of soda-lime glass, and we also used white, brown, and green glass cullet to make various kinds of colored glass. Transparent glass was fabricated by melting batch materials including refused coal ore at $1550^{\circ}C$ for 1 hr in an electrical furnace. The light transmittance and color chromaticity were measured by a UV/VIS/NIR spectrometer. Transparent glass with a light transmittance of over 80% was fabricated using normal refused coal ore and white glass cullet. Various kinds of colored glass with a light transmittance of 30-80% were fabricated using refused coal ore and brown or green glass cullet. The light transmittance of the mixed color glass samples, fabricated using normal refused coal ore and brown glass cullet and green glass cullet, indicated 30-47%, a relatively low value, in the condition of a cullet ratio of 20-50%. The characteristics of the color chromaticity of the glass samples were indicated in a chromaticity diagram by x-coordinates, y-coordinates, Y (lightness). The values of x-coordinates and y-coordinates were moved with a regular directional property according to the kind and amount of glass cullet. Therefore, we concluded that refused coal ore can be used for raw materials of color glass products like art glass and glass tile.

• 동아시아식생활학회지
• /
• 제15권6호
• /
• pp.759-765
• /
• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• 한국축산식품학회지
• /
• 제36권2호
• /
• pp.152-158
• /
• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• 한국식품과학회지
• /
• 제28권3호
• /
• pp.497-505
• /
• 1996

분급휠속도(CWS, sut-off wheel speed) 9,000 rpm에서 초미세분쇄한 탈지대두박 분말을 공기분급휠속도 (ACWS, air classifying wheel speed) 21,000 rpm에서 9,000 rpm까지 3,000 rpm 간격으로 단계적으로 공기분급한 결과 ACWS가 감소함에　따라 단백질과 회분은 증가하는 반면 탄수화물, 지방 및 식이섬유는 감소하였다. 아미노산 조성과 함량은 원료 대두와 비슷하였고, 주요 아미노산은 aspartic acid와 glutamic acid였다. 수율은 ACWS의 감소에 따라 증가하였고, 입자의 경우 $4.9{\mu}m$에서 $14.2{\mu}m$의 범위로 ACWS의 감소에 따라 증가 경향이있었으며, 모서리가 있는 타원형의 형태를 보였다. 보수력, 보유력 및 유화력은 낮은 ACWS에서 더 낮은 값이었고, 탈지대두박을 이용한 커어드는 사용한 응고제와 전지대두분의 대체 비율에 따라 다른 특성을 나타내었다. 또 초미세분쇄한 탈지대두박 분말을 케익에 첨가하였을 때 콩 특유의 비린냄새가 강하게 나타나지 않았으며, 10%까지는 대체 가능함을 알 수 있었다.

• 한국식품영양과학회지
• /
• 제23권1호
• /
• pp.62-67
• /
• 1994

본 연구에서는 나물로 가장 많이 사용되는 시금치중 겨울철 비닐하우스 제배 시금치를 데치는 물량과 시간의 변화, 소금의 첨가량(0.5%, 1%, 2%, 3%)에 따른 성분의 변화를 알아본 것으로 그 결과는 다음과 같다. 생 시금치의 일반성분으로는 수분 92.84%, 조단백질 3.0%, 조지방 0.5%, 조회분 1.0%이었다. 비타민 C는 12.88mg%, 인 46.38mg%, 칼슘 37.95mg%, 수산은 710mg% 함유하엿다. 데치는 방법중 데치는 시간과 물량이 증가할수록 대체로 성분의 함량이 감소하였으므로 최대의 영양소를 보존하기 위해서는 가장 적은 물량으로 짧은 시간 처리하는 것이 좋을 것으로 생각된다. 특히 수산함량은 347mg%로 51.1%까지 감소하여 감소폭이 가장 컸다. 데친액에 용출된 환원당 함량은 3.1mg%~4.5mg%로 나타났다. 소금의 첨가량을 달리하여 데친 경우 소금을 첨가하지 않은 경우보다 비타민 C는 오히려 1% 소금 첨가시 그 함량이 13.75 mg%로 61%까지 증가하여 가장 높게 나타났다. 그러나 칼슘과 인의 함량은 약간 감소하였으나 소금 농도간에는 서로 큰 차이가 없었다. 환원당 함량에서도 거의 차이를 보이지 않았다.

• 한국식품조리과학회지
• /
• 제32권2호
• /
• pp.157-167
• /
• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.