• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.94-95
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• 2020

Oyster shells are characterized by coarse and coarse grains, but similar in strength to sand, and egg shells are fine grains but weak in strength. In terms of supply and demand of raw materials, oyster shells can be supplied only in limited periods and regions in winter and south coast of the year, but egg shells have the advantage of being able to supply and supply nationwide 365 days. This study aims to study the change in strength characteristics by mixing oyster shell powder and egg shell powder with the same particle size and mixing up to 150%. The conclusions of the flexural and compressive strength tests of mortar mixed with oyster shell powder and egg shell powder are as follows. The 7-day flexural and compressive strength with ESP added and the 3-day flexural and compressive strength with OSP added were similar, which is thought to be because the strength of OSP is higher than that of ESP.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.268-275
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• 2018

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter's color values decreased with increasing Boehmerianivea powder content. In addition to the cooked weight, the cooked volume and turbidity of dumpling shell increased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of the sensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.33-34
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• 2022

The purpose of this study was to provide basic data for applying oyster shells and egg shells as fireproof cladding materials by substituting fine aggregates for oyster shell powder and egg shell powder, and comparing strength and fire resistance performance. The reason for the high strength was thought to be that the oyster shell had higher strength than the egg shell itself, and both ESP and OSP were measured at a backside temperature of less than 500℃, so it was judged that it could be used as a fireproof coating for steel structures.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.849-860
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• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Magazine of the Korean Society of Agricultural Engineers
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• v.42 no.2
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• pp.93-98
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• 2000

This study is performed to evalute experimentally the nondestructive properties on the concrete that is treated with crushed oyster shell powder of 0.15m or smaller in diameter. The ultrsonic pulse velocity of crushed oyster shell concrete(COSC) is in the range of 4.110-4.267m/s, and the dynamic modulus of elasticity of COSC range from 288$\times$10$^3$ to 318 $\times$10$^3$kgf/$\textrm{cm}^2$. The ultrasonic pulse velocity and dynamic modulus of elasticity are similar to those of normal portland cement concrete. The highest ultrasonic pulse velocity and dynamic modulus of COSC are measured at the 2.5% addition rate by weight of crushed oyster shell powder. The acid-resistance in increased of the content of crushed oyster shell powder. The acid-resistance of COSC with 15% addition rate by weight of crushed oyster shell power is 1.6 times greater than that of normal portland cement concrete. It is concluded that the addition of crushed oyster shell powder to normal portland cement concrete contributed to improve the nondestructive properties of concrete.

• Journal of Powder Materials
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• v.23 no.3
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• pp.221-227
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• 2016

Waste oyster shells create several serious problems; however, only some parts of them are being utilized currently. The ideal solution would be to convert the waste shells into a product that is both environmentally beneficial and economically viable. An experimental study is carried out to investigate the recycling possibilities for oyster shell waste. Bulk ceramic bodies are produced from the oyster shell powder in three sequential processes. First, the shell powder is calcined to form calcium oxide CaO, which is then slaked by a slaking reaction with water to produce calcium hydroxide $Ca(OH)_2$. Then, calcium hydroxide powder is formed by uniaxial pressing. Finally, the calcium hydroxide compact is reconverted to calcium carbonate via a carbonation reaction with carbon dioxide released from the shell powder bed during firing at $550^{\circ}C$. The bulk body obtained from waste oyster shells could be utilized as a marine structural porous material.

• Journal of Environmental Science International
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• v.27 no.1
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• pp.55-58
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• 2018

The purpose of this study was to evaluate the effect of sea urchin shell powder, used in broiler diet, on Esherichia coli and Salmonella in litter produced by the broilers. A total of 120 broiler chickens were fed 1 of 3 treatment diets (10 chickens per pen) in a randomized block design treatments with 4 replications. Sea urchin shell powder was used in the concentrations of 0.5% and 1% in the basal diets; the control diet was constituted of basal diet. During the 3-week feeding trials, none of the treatments significantly affected the E. coli populations in poultry litter at weeks 0 and 1, nor did they affect the and S. enterica populations at weeks 1 and 3. However, dietary sea urchin shell powder addition affected the population of E. coli at weeks 2 and 3, and that of S. entericaat weeks 0 and 2 (P<0.05). It is therefore concluded that the use of dietary sea urchin shell powder (0.5% and 1%) will be beneficial enough to reduce E. coli, rather than S. enterica in poultry litter over short-term periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.6
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• pp.383-387
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• 2004

Effects of oyster shell powder as a liming material were investigated in an apple orchard. Soil texture of the apple orchard was silty clay loam (Upyeong series with 7% of slope) and topsoil pH was 5.6. Treatments of 1,590 kg oyster shell powder $ha^{-1}$ and calcium-magnesium carbonate as much as oyster shell powder were included in the experiment. With treatments of oyster shell powder and calcium-magnesium carbonate, the length, number and diameter of new branches and the diameter of main, secondary and side branches increased in comparison with control. With oyster shell powder application, soil pH increased from 5.6 to 6.8 at the harvest. In addition, it increased exchangeable Ca from 2.6 to $4.2cmol_c\;kg^{-1}$. But it didn't make any difference in chlorophyll, sugar and malic acid contents. The apple weight per fruit of oyster shell powder application was 9 g more than that of control. Apple yield was highest ($37,000kg\;ha^{-1}$) in the oyster shell powder treatment, and the yield increase was significantly different at 5% level LSD. We concluded that the oyster shell powder can be an alternative of lime and effective to restore soil nutrient balance in apple orchard soil.