• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• 한국의류학회지
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• 제18권5호
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• pp.661-673
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• 1994

We have gathered a fatty acid to recycle the waste oil of food manufacturing process, and then made a soap from the waste oil by alkali saponification. Effects of the washing elements such as the concentration of the soap, temperature and time were evaluated to find out the optimum washing conditions, and results are as follows. 1. We could find soaps made from the soybean oil (A), corn oil (B), rape seed salad oil (C), cotton seed oil (D) and a soap consisting of the each oil 25% respectively (I) had the lowest surface tension at the concentration of 0.225% -0.25%. Compared with the single fatty-acid soap, the multi-component soap I showed the lower surface tension at the cmc. 2. All the samples of A-I showed the lowest contact angle for the solid material at the concentration of 0.25%. The multi-component soap of I showed higher contact angle than the single.component soaps of A, B, C and D. 3. The soap G, made from the waste oil, show lower surface tension than 5, made from the complex raw fats of the eatable fatty oil acid and H, commercial soap. 4. The washing efficiency depends on the washing time. Especially the 25-minute was found to be the optimum washing time. 5. The highest washing efficiency was found at the 0.25% cont. reagardless of the washing temperature. At 0.15% concentration level the washing efficiency reduces as washing tem- perature increases. At 0.3% concentration level the highest washing efficiency was found between $50^{\circ}$-$60^{\circ}$. 6. The soap made from the waste oil showed the highest washing efficiency in terms of concentration, temperature, and time. 7. The soap made from the waste oil showed the similiar concentration of hydrogen ion to the synthetic detergent. 8. The hand value of the fabric washed by the soap made from the waste oil was a little lower value than those washed by the synthetic detergent.

• 유기물자원화
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• 제8권4호
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• pp.100-110
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• 2000

음식찌꺼기의 사료화를 위한 발효처리시 수분조절제로 이용되는 재료 (톱밥, 버섯폐재, 밀기울, 야자박 등)와 발효방법 (호기성파 혐기성)및 발효기간이 음식찌꺼기 사료의 사료가치에 미치는 영향을 구명하기 위한 일련의 시험을 실시하였다. 본 연구의 시험설계는 농가 지도자료로 활용 될 수 있도록 하였다. 참나무 톱밥과 소나무 톱밥의 NDF(중성세제 불용성 섬유)함량은 각각 건물기준 93.5%와 95.4%로써 사료로 이용하기는 어려운 재료라고 할 수 있다. 톱밥을 수분조절제로 50% 혼합하여 $30^{\circ}C$에서 2일간 호기성발효를 했을때 NDF 함량은 발효 전 재료에 비하여 12% 증가했고 in vitro DDM (인공반추위 건물소화율)은 48% 감소했다. 참나무 톱밥은 소나무 톱밥에 비하여 양호하였으며, 버드나무 톱밥(80%)과 밀기울(20%)을 혼합하여 팽이버섯재배의 배지로 이용된 후의 폐재는 톱밥류에 비하여 사료가치가 우수한 것으로 나타났다. 발효된 사료의 NDF함량과 건물소화율은 이용된 수분조절제의 NDF함량에 주로 관계된다는 것을 알 수 있었다. 버섯폐재를 밀기울로 대체 했을때 밀기울의 대체율이 증가함에 따라 발효된 사료의 NDF함량은 직선적으로 감소했고 소화율은 직선적으로 증가했다. NDF함량이 높은 수분조절제를 이용한 호기성발효는 발효기간이 길어질수록 NDF함량은 증가되었고 건물소화율은 감소되었다. 그러나 밀기울 만을 이용하거나 밀기울이 함유된 수분조절제는 발효기간이 연장됨에 따라 조단백질 함량이 증가되었다. 혐기성발효는 호기성 발효에 비해 전 처리구에서 NDF함량은 감소되었고 건물소화율은 향상되었다. 버섯폐재와 밀기울을 수분조절제로 이용하여 실온에서 30일간 혐기적으로 발효한 사료를 유기산 조성과 pH가를 기준으로 발효상태를 판정할 때 우수한 것으로 나타났다.

• KSBB Journal
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• 제29권6호
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• pp.399-404
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• 2014

Production of biodegradable polymer polyhydroxyalkanoates (PHAs) from industrial wastes exhibits several advantages such as recycle of waste and the production of high valuable products. To this end, this study aimed at isolating from the sewage treatment plant a PHA producing bacterium capable of utilizing wastes generated from biodiesel and food industries. A Bacillus cereus strain capable of producing poly(3-hydroxybutyrate) [P(3HB)] was isolated, which was followed by confirmation of P(3HB) accumulation by gas-chromatographic analyses. Then, the effects of nutrient limitation on P(3HB) production by B. cereus was first examined. Cells cultured in a minimal medium under the limitation of nitrogen, potassium and sulfur suggested that nitrogen limitation allows the highest P(3HB) accumulation. Next, production of P(3HB) was examined from both waste of biodiesel production (crude glycerol) and waste from food industry (spent coffee grounds). Cells cultured in nitrogen-limited minimal medium supplemented crude glycerol and waste spent coffee grounds extract accumulated P(3HB) to the contents of 2.4% and 1.0% of DCW. This is the first report demonstrating the capability of B. cereus to produce P(3HB) from waste raw materials such as crude glycerol and spent coffee grounds.

• 한국가금학회지
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• 제27권1호
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• pp.13-18
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• 2000

An experiment was conducted to evaluate feeding values of food and other organic wastes, and to determine their dietary effects on performance and carcass yield in ducks. A total of 156 meat type ducklings at the age of 25 days were housed in 12 pens and assigned to 4 treatments, in which the birds were fed for 21 days. One of 4 diets, commercial duck feed, raw food waste (RFW), fermented food waste(FFW) and mixture of 50% RFW and 50% FFW (R+FFW). Feed consumption was significantly higher (p＜0.05) in the RFW groups. Body weight gain showed no significant differences between the control and other treatments. The feed consumption ratio was significantly higher in the RFW groups (p＜0.05) than that of the other groups. Carcass yield was significantly higher in the R+FFW groups (p＜0.05) than the other groups. The weight of liver per live body weight showed significant differences among the treatment groups (p＜0.05). The length of intestine was significantly different from those of the treated groups(p＜0.05).

• 한국응용과학기술학회지
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• 제33권2호
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• pp.264-270
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• 2016

음식물류폐기물의 에너지 잠재량은 2,206 천TOE 임에도 대부분 사료화와 퇴비화로 약 85.5%가 재활용 되고 있으며, 해당 시설에서 생산된 제품 중 사료화는 72%, 퇴비화는 61%가 무상판매되고 있다. 이에 본 연구는 음식물류폐기물을 반탄화 반응을 이용하여 연료화하고자 한다. 하지만 음식물류폐기물만 단독으로 연료화 할 경우 연료적 가치가 낮아짐을 예방하고자 하수슬러지를 일정 비율로 혼합하여 진행하였다. 음식물류폐기물과 하수슬러지의 혼합비율은 10:0, 8:2, 6:4, 5:5로 하였다. 실험 결과 혼합 비율에 상관없이 반응온도 $240^{\circ}C$이상에서 함수율 10% 이하로 감소하는 것을 확인 할 수 있었다. 고정탄소의 경우 반응온도가 높아질수록, 하수슬러지의 비율이 높아질수록 증가하였으며, 초기 1.1%에서 최대 약 36% 로(혼합비율 6:4, 반응온도 $270^{\circ}C$) 측정 되었으며, 발열량의 경우 반응온도 $240^{\circ}C$부터 고형연료제품기준인 3,000Kcal/Kg 이상에 만족하는 발열량을 나타내었으며, 초기시료보다 약 6배 정도 증가한 발열량을 얻을 수 있었다. Van krevelen Diagram이 Lignite 범위까지 이동하였으며, 슬러지 혼합비율이 높아질수록 높은 연료비와 5,500Kcal/kg 이하의 연소성지수를 얻을 수 있었다. 하수슬러지 혼합 비율이 높아질수록 발열량은 감소하지만, 고정탄소 함량 증가, 연료비 개선 등으로 음식물류폐기물만 단독 고형연료화 한 것 보다 연료로써의 품질이 좋아지는 것을 확인 할 수 있었다.

• 한국축산식품학회지
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• 제24권4호
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• pp.386-392
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• 2004

본 연구는 남은 음식물 발효사료 급여가 돈육의 소비자 기호도에 미치는 효과를 알아보고자 국내에서 가장 소비가 많이 되고 있는 삼겹살 부위를 이용하여 일반소비자를 대상으로 기호도 조사를 실시하였다. 암퇘지 삼겹살의 경우 생육에 대한 소비자 평가는 신선도를 제외하고는 대조구와 시험구(FFWF) 사이에 뚜렷한 차이가 없는 것으로 나타났으며, 시식 후 소비자 관능특성에 있어서도 대조구와 시험구(FFWF) 사이 에 차이 가 없었다. 거세돈 삼겹살의 경우 생육에 대한 소비자 평가는 지방량을 제외하고 대조구와 시험구(FFWF) 사이에 뚜렷한 차이가 없는 것으로 나타났으며, 시식 후 소비자 기호도도 대조구와 시험구(FFWF) 사이에 차이가 없는 것으로 평가되었다. 전체적인 생육에 대한 소비자 평가는 육색을 제외하고는 대조구와 시험구(FFWF) 사이에 차이가 없는 것으로 나타났으며, 시식 후의 소비자 관능특성에 있어서도 대조구와 시험구(FFWF)는 차이가 없는 것으로 평가되었다. 선호도에 있어서는 암퇘지의 경우 대조구가 시험구(FFWF)에 비하여 선호도가 높게 나타났으며, 거세돈의 경우 시식 전 생육에 있어서는 시험구(FFWF)가 대조구에 비하여 선호도가 높게 나타났으나, 시식후의 선호도에 있어서는 대조구와 시험구(FFWF) 사이에 차이가 없었다. 전체적인 두 처리구 간의 선호도는 생육과 시식 후 모두 대조구와 시험구(FFWF) 사이에 차이가 없었다. 이상의 돼지 삼겹살의 소비자 기호도 평가 결과를 종합해 볼 때 남은 음식물 발효사료의 돼지사료로 이용 가능성을 확인하였다.

• 한국수산과학회지
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• 제23권2호
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• pp.109-124
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• 1990

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid, Pacific Chem. Co.) and Alcalase ($1.94\cdot10^4$ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and $50^{\circ}C$, and those with Alcalase were 9.0 and $55^{\circ}C$. In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were $40\%,\;3\%$ and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with $6\%$ of invert sugar for 2 hours at $90^{\circ}C$ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with $6\%$ of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was $93.7\~94.9\%$, and $87.6\~87.9\%$ of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.0\~14.5\%$ and less than $10mg\%$, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at $26\pm3^{\circ}C$ and the quality was also maintained.

• 농업생명과학연구
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• 제52권6호
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• pp.73-79
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• 2018

본 연구에서는 고수분 음식물 및 농업 폐기물을 재활용한 고형연료 제조에 필요한 열분해장치를 개발하고 실험을 통해 그 성능을 확인하고자 하였다. 연구를 위해 건조용량 50kg/hr인 실험실용 열분해장치를 제작하였다. 건조 처리된 농업폐기물과 음식물 폐기물을 열분해처리용 실험 원료로 사용하였다. 원료종류, 열분해 온도, 열분해 시간에 따른 농업폐기물과 음식물 폐기물의 열분해 특성을 파악하였다. 농업폐기물 건조물의 열분해 처리 결과, 열분해 처리능력은 평균 55.35kg/hr, 저위발열량은 평균 3,333kcal/kg으로 측정되었다. 열분해처리 하지 않은 농업폐기물의 고위발열량은 3,400kcal/kg, 저위발열량은 3,090kcal/kg으로 측정되어 열분해처리로 발열량이 향상됨을 알 수 있었다. 음식물 폐기물 건조물의 열분해 처리 결과, 열분해 처리능력은 평균 88.27kg/hr, 저위발열량은 평균 4,016kcal/kg으로 측정되었다. 열분해처리 하지 않은 음식물 폐기물의 고위발열량은 4,040kcal/kg, 저위발열량은 3,686kcal/kg으로 측정되어 열분해처리로 발열량이 역시 향상됨을 알 수 있다. 열분해 처리능력은 연구목표치인 50kg/hr보다 높게 나타났으며, 저위발열량은 연구목표치인 4,000kcal/kg 보다 다소 높게 나타났다. 다만 저위발열량 측정 기준 함수율이 습량기준으로 약 10%로 추정되는 바 5%로 조절하고, 열분해 열풍온도를 상승시키면 발열량이 더욱 향상될 것으로 판단되었다.

• 한국수산과학회지
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• 제23권2호
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.