• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.886-890
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• 2006

Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.

• Analytical Science and Technology
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• v.30 no.2
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• pp.75-81
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• 2017

5-methylthioninhydrin (5-MTN) is an amino acid sensitive reagent used for the development of latent fingermarks deposited on porous surfaces such as paper and wood. The present study demonstrates that the 5-MTN can be used as a latent footwear impression enhancement reagent, by reacting with trace multivalent metal ions, which are the main components of the latent footwear impression. 5-MTN and L-alanine complex (MTN-ALA) used for the latent footwear impression development was prepared, by mixing $4.5{\times}10^{-3}M$ 5-MTN (in methanol) and $4.5{\times}10^{-3}M$ L-alanine (in methanol) in 1:1 ratio, and keeping undisturbed at room temperature for 24 h. The latent footwear impressions were deposited on white and black non-porous surfaces (glass plate, polyethylene panel, polypropylene panel, acryl panel, polyvinyl chloride (PVC) panel, poly(methyl methacrylate) (PMMA) panel, acrylonitrile-butadiene-styrene (ABS) panel, tile), and a semi-porous surfaces (painted wood). The latent footwear impressions on these surfaces were treated with MTN-ALA complex by spraying. The fluorescence of footwear impressions (occurred due to the reaction between MTN-ALA and metal complexes) was observed under a 505 nm forensic light source and an orange barrier filter. The enhancement of latent footwear impression was achieved from black surfaces without any blurring. However, the fluorescence (enhancement) of footwear impression was not observed on the white PVC, PMMA, and ABS surfaces, because the incident light interfered and reflected on the surface. The sensitivity of MTN-ALA was superior to 2,2'-dipyridil, which is a representative non-fluorescing footwear impression enhancement reagent, and similar to 8-hydroxyquinoline, which is a representative fluorescing footwear impression enhancement reagent.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.517-522
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• 1994

Three experiments were carried out to evaluate the fermentation process and subsequent nutritional quality of silage made from dried and fresh barley straw with and without the addition of wet brewers' grains. The treatments were: 1 kg of dried straw with 600 g of water but no wet brewers' grains (I - 0) as a control, and the same straw mixed with 2 kg (I - 2), 3 kg (I - 3), 4 kg (I - 4), or 5 kg (I - 5) of wet brewers' grains as treatments in Experiment I; and 2 kg of fresh straw without wet brewers' grains (II - 0) as a control, and the same fresh straw mixed with 2 kg (II - 1), 4 kg (II - 2), 6 kg (II - 3), or 8 kg (II - 4) of wet brewers' grains as treatments in Experiment II. Each material prepared was ensiled in 5 L (vinyl) bag silos, and the silos placed in a chamber of $21^{\circ}C$ for 10 (Exp. I) or 7 (Exp. II) months. The fermentation quality and nutritive value of the barley straw silages produced were markedly improved by mixing them with wet brewers' grains. Increasing levels of wet brewers' grains caused on increase in fermentation quality. The in vitro dry matter digestibility of silages was also increased by adding wet brewers' grains. Two semi scale pilot silages, experiment III, prepared from dried and fresh barley straw mixed with wet brewers' grains were fed to wether sheep. These silages, which contained 50% barley straw and 50% wet brewers' grains by dry weight, were moderate apparent digestibility and supplied of about 50% TDN and DCP.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.4
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• pp.273-280
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• 1998

The investigation on the removal of 502 gas fro.In flue gas which causes serious air pollution was made by using a semi dry flue gas desulfurization method. Experiments were carried out as a function of process variables which would affect SO2 removal efficiency. Process variables inclilded SO2 inlet concentration, inlet temperature of simulated flue gas, sorbent weight fraction, and volume flow rate of sorbent slurry. In this study, used sorbent was Ca(OH), and simulated flue gas was prepared by mixing pure SO2 gas with air. Experimental conditions were varied at 140~18$0^{\circ}C$ of inlet temperature of the simulated flue gas, 500~2000ppm of inlet SO2 concentration, 0.4~1.0% of sorbent concentration, and 10~25 mL/min of flow rate of sorbent slurry. Among process variables, inlet concentration of SO2 was found to be the most significant factor to affect SO2 removal efficiency. The concentration of Ca(OH2) had a lower effect on SO2 removal than SO2 inlet concentration removal amount was 0.108, 0.141, 0.153 g SO2/g Ca(OH)2 respectively- As 200 mmol of HNO3 was added into slurry to improve removal efficiency, initial pH was maintained and solubility of slurry increased, so that removal efficiency elevated. Adding over 200 mmol of HNO3 into slurry caused removal efficiency lower. Therefore it could be concluded the optimum was 200 mmol of HNO3 input.

• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.513-524
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• 2005

This study was conducted to introduce recycling procedures of food waste(FW) as feed according to the dehydration, semi-dehydration fermentation and liquid fermentation methods through the on-site survey of companies related, to trace physico-chemical components and nutritional losses depending upon the processing stage for each method and finally to suggest more desirable methodology for the efficient utilization of FW as animal feed. For the dehydration method, dewatering of FW alone reduced(P<0.05) moisture(approximately 10%) and ether extract contents and increased(P<0.05) fiber contents. Dewatering and subsequent dehydration of FW decreased(P<0.05) contents of ether extract, limiting amino acids such as lysine, methionine and histidine, pepsin digestibility of protein by half, and NaCl content by 40%, increased(P<0.05) contents of fiber, crude ash, Ca and P, and did not alter(P>0.05) pH. The semi-dehydration fermentation method of FW did not affect(P>0.05) the chemical components, pepsin digestibility of protein, pH and NaCl content. For the liquid fermentation method, pasteurization and fermentation of FW decreased(P<0.05) contents of dry matter, ether extract, crude fiber, lysine and NaCl; however, it did not affect(P>0.05) other chemical components, pepsin digestibility of protein and pH. Among the processing methods, nutrient losses were highest for the dehydration method(25% of metabolizable energy loss, 12% of organic matter loss) and little for the semi-dehydration and liquid fermentation methods. The on-site survey of companies related revealed that the existence of foreign materials in FW products were problematic for all the three companies surveyed, thus it was necessary to develop a more efficient screener. Before feeding FW-containing diets to pigs, high quality of protein and energy feedstuffs needed to be fortified for the dehydration method. For the semi-dehydration fermentation method, the scientific diet formulation technology was required at the initial mixing stage. For the liquid fermentation method, possibly most energetic and proteinaceous feeds needed to be supplemented for the normal animal growth.