• Applied Chemistry for Engineering
• /
• v.23 no.1
• /
• pp.28-34
• /
• 2012

In this study, we operated a UASB (upflow anaerobic sludge blanket) reactor by using foodwaste leachate as a raw material with the method of Mesophilic Digestion ($35{\pm}0.5^{\circ}C$) and Thermophilic Digestion ($55{\pm}0.5^{\circ}C$). During 20 days of operating time with the Mesophilic Digestion, the recirculation ratio of effluent was stepwisely changed in every five days. Thermophilic Digestion was carried out at the same condition for Mesophilic Digestion. Results showed that the organic removal efficiency of Mesophilic Digestion was over 90% and the yield of methane production was from 66 up to 70%. The organic removal efficiency of Thermophilic Digestion was over 80% and the yield of methane production was between 62 to 68%. Also, when UASB reactor was operating to over the 3Q effluent recirculation, the experiment could be carried out economically and stably.

• The Journal of Fisheries Business Administration
• /
• v.47 no.3
• /
• pp.53-69
• /
• 2016

The purpose of this study is to explore the ecosystem service and benefit indicators of natural seaweed beds. Ecosystems of natural seaweed beds provide a wide range of services and benefits to human society including provisioning services, regulating services, supporting services, and cultural services. Indicators for each of the ecosystem services are chosen by marine plants ecologists and as follows. Ecosystem indicators of natural seaweed beds for provisioning services are well-being food(amount of seaweed harvested/amount of fish landed, fish biomass, area of natural seaweed beds, the number of species, contribution to the second production), raw materials(amount of biomass by breed, amount of aquaculture feed), genetic resources(amount of genetic material extracted, amount of genetic material contained by age and habitat), and medicinal resources(amount of medicinal material extracted). Ecosystem indicators of natural seaweed beds for regulating services are air purification(amount of fine dust/NOx or $SO_2$ captured), climate regulation(amount of $CO_2$ sequestered), waste treatment(amount of N, P stored, biochemical degradation capacity COD), and costal erosion prevention(length and change of natural coast line, amount of sediment prevented). Ecosystem indicators of natural seaweed beds for supporting services are lifecycle and maintenance(primary production, contribution to the second production) and gene pool protection(amount of compositional factors in ecosystem, introduced species). Ecosystem indicators of natural seaweed beds for cultural services are recreation and tourism(the number of visits of an area) and information for cognitive development(amount of time spent in education, research and individual learning about ecosystem of natural seaweed beds).

• Journal of Animal Science and Technology
• /
• v.58 no.9
• /
• pp.34.1-34.9
• /
• 2016

Background: By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. Results: BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at $20^{\circ}C$ (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. Conclusion: The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration.

• 한국유가공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.59-60
• /
• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.123-135
• /
• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Korean Journal of Soil Science and Fertilizer
• /
• v.39 no.6
• /
• pp.339-344
• /
• 2006

A lot of organic wastes have been produced from diverse industries, they must be tested by the regulation of fertilizer control act if reuse the organic wastes for agricultural utilization. The regulation has had only two criteria; the content of organic matter and 8 heavy metals. This study was conducted to evaluation trace element (boron, cobalt, molybdenum, and selenium) and distribution of organic compounds with different classification for complement the regulation in 16 organic waste materials(62 samples) collected from different regions and industries. Contents of boron(leather industry sludge, $154.2mg\;kg^{-1}$; food company sludge, $57.1mg\;kg^{-1}$), cobalt(industrial area sewage sludge, $95.2mg\;kg^{-1}$; metropolitan sewage sludge, $22.9mg\;kg^{-1}$), molybdenum(metropolitan sewage sludge, $40.1mg\;kg^{-1}$; food company sludge, $16.8mg\;kg^{-1}$), selenium (fiber industry sludge, $28.1mg\;kg^{-1}$; leather industry sludge, $16.9mg\;kg^{-1}$; food company sludge, $15.9mg\;kg^{-1}$) were highest compare to the other organic wastes. Total PAHs contents were the highest in paper-mill manufacture($3,462ug\;kg^{-1}$), and among the 16 PAHs, naphthalene, phenanthrene, pyrene, fluoroanthene, Anthracene and acenaphthene were detected more clearly than others in all kinds of organic resources.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.23 no.1
• /
• pp.40-50
• /
• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1293-1300
• /
• 2001

We surveyed dietitians'perception on usage of cook/chill vegetables, The questionnaires were distributed to 245 dietitians working in elementary schools and other institutions in Busan area. According to the survey, 75.9% of the dietitians perceived that minimally processed ready -to-use vegetal)toes would be helpful for the institutional foodservice They answered that problems of vegetable usage in the foodservice mainly come from long preparation time (45.4%), a large quantity of leftover (13.1%), and a high ratio of disuse (16.0%). Degree of preparedness from raw vegetables was highest for garlic, and was in tile order of platicodcm, onions, carrots, Potatoes, Korean cabbage and radish.40.9% of the dietitians answered that it was necessary Ic develop cook/chill vegetables in their institute restaurants. The high career group ( >6 yrs.) was, however, significantly (p<0.05) negative against the use of cooHchill vegetables. The dietitians were expecting that developing cook/chill vegetables would save cooking time and processes (4.43/5.00), and reduce waste (4.53/5.00) greatly. They also estimated that focal hygiene and quality would be improved, and labor cast be reduced moderately. On the other hand, they thought that the cost of flood would not be reduced.

• Korean Journal of Soil Science and Fertilizer
• /
• v.31 no.3
• /
• pp.277-284
• /
• 1998

The raw food waste of Korea contained markedly high sodium chloride and such high sodium chloride concentration in the soil is a factor limiting plant growth and impairing soil physicochemical properties. This study was carried out to assess the effect of NaCl-containing compost on the growth of lettuce(Lactuca satjva L.) and on the soil chemical properties. For the experiment, six treatments applying 0, 0.5, 1, 3, 6, and 9% NaCl-containing composts at the rate of $20Mg\;ha^{-1}$ were conducted established in a greenhouse. Growth measurements, chemical analysis of lettuce foliage, and soil chemical properties after the harvest were investigated. Lettuce yield in the treatments applied to composts over 3% NaCl was gradually reduced and mortality of lettuce as well as Na concent ration of lettuce foliage progressively increased with successively higher NaCl concentration of composts. With an increase of NaCl concentration of composts, the values of ESP and exchangeable sodium concentration in the surface soil were significantly increased. Especially, ESP of surface soil in the treatment incorporated with 9% NaCl-containing compost after the harvest attained by about 15, suggesting that sodification of surface soil under a greenhouse condition can occur when the compost over 9% NaCl is applied to soil. In conclusion, the application of over 3% NaCl-containing compost at the rates of $20Mg\;ha^{-1}$ can cause undesirable influences in plant growth and also the treatments of over 6% NaCl-containing composts can create conspicuous deteriorations in soil chemical properties in the current year.