• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.770-774
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• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1460-1466
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• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.5
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• pp.392-399
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• 2007

This study was carried out to assess optimum conditions of peatmoss-based substrates for red pepper plug seedlings. Peatmoss-based substrates prepared by mixing of peatmoss with vermiculite, perlite, rice hull and zeolite at various mixing ratios were used for growing pepper plug seedlings. The physical and chemical properties of the peatmoss substrate were analyzed by the CEN(European committee for standardization) method. Fresh and dry weights (shoot, root), leaf area, root length and T/R ratio (dry shoot weight/dry root weight) were determined at 55 days after sowing. The results showed that the growing media PVSZ 6 (peatmoss:silver vermiculite: zeolite=6:3.9:0.1) and PVGZ 6 (peatmoss:gold vermiculite: zeolite=6:3.9:0.1) can successfully be used for red pepper plug seedlings judging from dry weight and T/R ratio of the plug seedlings. The optimal ranges of total pore space, water volume, air volume, easily available water content and water buffering capacity of the peatmoss based growing media for pepper plug seedlings were 87~93%, 52~71%, 20~41%, 10~37% and 0.6~10%, respectively.

• KSBB Journal
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• v.10 no.4
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• pp.401-405
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• 1995

An open pond type photobioreactor for mass cultivation of S. platensis was designed and the growth parameters from different cultivation processes were compared. 0.30(1/day) of specific growth rate and 1.69(g/$\ell$) of maximum cell density were obtained from batch cultivation. In fed-batch cultivation, specific growth rate and maximum cell density were estimated as 0.22(1/day) and 1.75(g/$\ell$), respectively. Maximum biomass productively from continuous cultivation was obtained as 0.44 (g/$\ell$/day). It proves that an outdoors-mass cultivation of S. platensis considering optimal environmental condition is economically feasible. In addition, the biomass productivity was studied in two different mixing systems such as agitation and air sparging methods. The biomass productivity by an agitation method was better than that in an air sparging method.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.11
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• pp.781-784
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• 2013

Ocean dumping of sewage sludge is banned. Therefore, it is needed to develop alternative treatment method. Sewage sludge and waste glass are used to prepare lightweight brick. Large amount of energy is consumed to prepare building material, because of its high preparation temperature, or above $1,200^{\circ}C$. We study to prepare lightweight brick, using sewage sludge and waste glass as raw materials in this research. Lightweight brick was made at low temperature of below $800^{\circ}C$ to reduce $CO_2$ emission by geopolymer technique. Calcination temperature, mixing ratio of sewage sludge/waste glass and water glass/water were discussed to evaluate their effect on the brick prepared. In this study, the optimal conditions for preparing bricks was $750^{\circ}C$ of firing temperature, 1.5 of mixing ratio for water glass/water and 10 : 90 wt% of sewage sludge/waste glass. At this condition, compressive strength and specific gravity of brick prepared were 5.1 MPa and 0.46, respectively. These values satisfy the criteria on a lightweight brick.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.1
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• pp.85-89
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• 2008

The purpose of this study is to understand the removal possibility of microalgae using inorganic coagulants in coagulation and sedimentation process for water treatment. Removal of microalgae was studied according to coagulant type(Alum and PAC), coagulation factors(alkalinity, coagulant dosage, and setting time), and size fraction of microalgae. The contribution of applied coagulants for removal of microalgae was also examined. The removal rate of the microalgae by change of alkalinity was most high in 25 mg/L of alkalinity(Alum) as 87.2% and 30 mg/L of that(PAC) as 90.1%. Optimal coagulant dosage to remove the microalgae was 40 mg/L(removal effi.; 88.1%), and PAC was 50 mg/L(removal effi.; 90.1%). Alum was better than the PAC to remove the microlgae. In the water treatment processes such as rapid slow mixing and sedimentation the removal efficiency of microalgae with coagulants was 2 times higher than that of without. In optimal condition, the removal efficiencies of microalgae were nanoplankton > microplankton > picoplankton. Especially, the removal efficiency of the picoplankton was very low as below 30%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.844-850
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• 2013

In this study, the optimal extraction conditions for three medicinal herbs as functional sources against inflammatory and arthritic diseases were developed. Traditional medicinal herbs were screened for their inhibition of hyaluronidase (HAse) activity and nitric oxide (NO) synthesis. For the screening of anti-inflammatory properties, ethanolic extracts of 53 species of traditional medicinal herb were examined. We confirmed that Astragalus membranaceus (A.R.), Schisandra chinensis (S.F.), and Platycodon grandiflorum (P.G.) inhibit NO production. For extraction from all three herbs simultaneously, an ethanol concentration of 95%, a 1:2:1 mixture ratio, and at 50 rpm mixing speed, for over 12 h and at $30^{\circ}C$ was the best condition for optimal extract yield and NO inhibition effects. HAse inhibition from the three herb extraction was three fold higher than single samples. The ethanol extracts were fractionated with various solvents (n-hexane, chloroform, ethyl acetate, n-butanol, and water). The ethyl acetate-soluble fraction of the herb mixture showed the highest extract yield (13%) and NO inhibition effects (73%). In conclusion, this study provides experimental evidence that a mixture of P.G., A.R., and S.F. could be used as a source of antioxidant ingredients in the food industry.

• Applied Chemistry for Engineering
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• v.17 no.2
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• pp.188-193
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• 2006

Synthesis of Boehmite particles were performed through the precipitation of aluminium nitrate ($Al_{3}(NO_{3})_3{\cdot}9H_{2}O$) with ammonia water ($NH_{4}OH$) by changing solution pH, mixing procedure, temperature, and feeding flux. The influence of the synthesis condition, which affected on the pH range of the Boehmite formation, particle morphology and pore property, was investigated. The Boehmite particles were formed in the reaction solution of pH 7.5~9. The particles prepared by P2jet type which maintained the pH uniformly during the precipitation resulted in homogeneous particles and pores because of the constant concentration of the reacted ion in the solution. It was resulted in the improvement of the specific surface area and pore volume of the particle at the same time. With the increasing of temperature and the decreasing of the feeding flux, it was occurred the large specific surface area and pore volume. Also it was presented the fibrillar shaped particles upper $60^{\circ}C$ of the reaction temperature. In this study, the optimal condition of the porous Boehmite was in P2jet type with $90^{\circ}C$ of reaction temperature and 2.5 mL/min of the feeding flux. At this time, the specific surface area, pore volume, and average pore size was $385.46m^2/g$, 1.0252 mL/g, 10 nm, respectively.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.139-149
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• 2012

Black garlic and Gaeddongssuk (Artemisia annua L.) were extracted using central composite design by response surface methodology (RSM) in 11 conditions (A~K) with $110{\sim}130^{\circ}C$ and 2~4 hr, and then each extracts were monitored for the total phenol, flavonoid contents and antioxidant activities. The optimum extraction conditions for black garlic and Gaeddongssuk are selected 3 conditions ($130^{\circ}C$, 4 hr; $120^{\circ}C$, 3 hr; $130^{\circ}C$, 3 hr) and 1 condition ($120^{\circ}C$, 3 hr), respectively. They were mixed according to the following ratio; 1:0.5, 1:1, 1:1.5 and 1:2 (black garlic: Gaeddongssuk extract, w/w), and then these composites were tested to the total phenol, flavonoid contents and antioxidant activities. Antioxidant activities of black garlic and Gaeddongssuk extracts by $120^{\circ}C$, 3 hr condition were higher. And the optimal mixture ratio of black garlic and Gaeddongssuk was 1:1.5 (w/w).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.