• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2001년도 The 6th International Symposium of East Asian Resources Recycling Technology
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• pp.122-131
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• 2001

Pakistan being the 6$^{th}$ largest sugar producer has over 75 sugar mills with annual production capacity of about 2.4 million tons during 1996-97. The contribution of Sindh with 27 sugar mills is recorded over 50% of the total sugar production. The majority of the mills in Pakistan use the Defecation-Remelt-Phosphitation (DRP; 24 mills), Defecation-Remelt-Carbonation (DRC; 21 mills) and Defecation-Remelt Carbonation and Sulphitation (DRCS; 11 mills) process. Seven of the 75 sugar mills in Pakistan also produce industrial alcohol from molasses, a by- product of sugar manufacturing process. These sugar industries also produce fly ash, which have been found to contain unburned carbon and reach as far as four-kilo meter area with the wind direction, threatening the community health of people living around, besides posing other aesthetic problems. The untreated wastewater, in many cases, finds its way to open surface drains causing serious threat to livestock, flora and fauna. One study showed that fly ash emitted from the chimneys contain particle size ranging from 38 ${\mu}{\textrm}{m}$ to 1000 ${\mu}{\textrm}{m}$. About 50 per cent of each fly ash samples were above 300 ${\mu}{\textrm}{m}$ in size and were mostly unburned Carbon particles, which produced 85% weight loss on burning in air atmosphere at 1000${\mu}{\textrm}{m}$. This fly ash (mostly carbon) was the main cause of many health and aesthetic problems in the sugar mill vicinity. The environmental challenge for the local sugar mills is associated with liquid waste gaseous emission and solid waste. This paper discusses various waste recycling technologies and practices in sugar industries of Pakistan. The application of EM technology and Biogas technology has proved very successful in reusing the sugar industry wastewater and mud, which otherwise were going waste.

• 한국식품영양학회지
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• 제31권4호
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• pp.565-570
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• 2018

The objective of this study is to analyze the characteristics of persons with a high sugar-intake ratio (%E) and factors affecting sugar-intake ratio with the Korea National Health and Nutrition Examination Survey ($6^{th}$ KNHANES). The sugar-intake ratio is the calories of sugar from processed food divided by the daily total intake of calories. In this research we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sugar-intake ratios. For analysis of factors affecting the sugar-intake ratio, we applied the ANOVA. Korean have about a 3.89% sugar-intake ratio from processed food per day. The demographic characteristics of people with higher sugar-intake ratios were found to be more women than men, younger men with less education, more people in the household, smaller height, weight waistline and body mass index (BMI). Also office worker, lower drinking frequency, not getting a hypertension, diabetes, hyperlipidemia, lower breakfast and dinnner frequency, not experiencing nutritional education, and not using nutritional labeling. For reducing intake sugar in what are called health-hazardable nutrients in the food sanitation act, it is necessary to educate the people with high sugar ratio who were identified in this study.

• 식품과학과 산업
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• 제49권3호
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• pp.2-11
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• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• 한국식품영양학회지
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• 제9권2호
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• pp.160-166
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• 1996

In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.

• 한국식품영양학회지
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• 제17권1호
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• pp.86-91
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• 2004

강화에 자생하는 사자발쑥(Artemisia princeps), 황해쑥(Artemisia argyi) 그리고 인진쑥(Artemisia iwayomogi)의 에탄을 추출물과 열수 추출물을 각각 제조하여 항산화 효과와 아미노산 및 당 성분을 분석하였다. 총 페놀함량은 사자발쑥 10.2 mg/$m\ell$, 황해쑥 4.7 mg/$m\ell$ 그리고 인진쑥 7.0 mg/ml로 나타나 사자발쑥의 총 페놀함량이 가장 많았다. 플라보노이드함량은 사자발쑥 6.1 mg%, 황해쑥 3.6 mg% 그리고 인진쑥 1.8 mg%로 나타나 역시 사자발쑥의 함량이 가장 많았다. DPPH법에 의한 전자공여능 측정 실험에서 사자발쑥 19.0%, 황해쑥 24.4% 그리고 인진쑥 14.3%로 나타나 황해쑥의 항산화 능력이 다소 높았다. HPLC를 이용한 아미노산분석에서 총 아미노산함량은 사자발쑥이 가장 많았으며 모든 쑥에서 proline이 비교적 많았다. 당분석에서는 총 당함량은 인진쑥이 가장 많았고 모든 쑥에서 당성분중 glucose가 가장 많았으며 fructose는 인진쑥＞황해쑥＞사자발쑥 순이었다.

• 한국식품영양학회지
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• 제32권4호
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• pp.321-327
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• 2019

The objective of this study was to analyze the free sugar contents of ten kinds of fruits and fruit vegetables that were collected from many district in Korea. The analyzed results will be used as basic nutrition component reference to processing. The results were summarized as follows. The total free sugar contents among the ten kinds of fruit vegetables was highest in grape. The contents of glucose, fructose and sucrose were 6.39%, 6.27%, 0.28%, respectively. The average total sugar contents of four cultivar of apple was 11.42% and average fructose contents was 6.13%. The free sugar contents of thirteen samples of the same cultivar of apple were all differing with statistical significance. The average total free sugar contents of eight cultivar of peach was 8.66%. In case of tomato, glucose content was approximately 1.35~2.83% and fructose was 1.26~2.51%. The contents of glucose, fructose and sucrose in paprika were 2.19%, 2.06%, 0.1%, respectively.

• 한국식품저장유통학회지
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• 제30권2호
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• pp.321-333
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• 2023

배, 포도, 자두, 오렌지, 사과와 골든키위 껍질을 첨가한 콤부차의 pH, 산도, 가용성 고형분, 총당, 환원당, 폴리페놀 함량, 플라보노이드 함량, 안토시아닌 함량, DPPH 라디칼 소거능과 색도를 조사하였다. 모든 실험구와 대조구는 발효 진행에 따라 pH는 감소하고 산도는 증가하였다. 가용성 고형분도 증가하였고, 대부분의 실험구가 대조구보다 높았다. 총당은 시간이 지날수록 감소했지만 환원당은 증가하였다. Day 0에서 총당과 환원당은 껍질 첨가군이 대조군보다 높았다. 폴리페놀, 플라보노이드, 안토시아닌 및 DPPH 라디칼 소거능은 발효 진행에 따라 증가하였고, 배를 제외한 모든 첨가군은 비첨가군보다 높게 나타났다. 시간이 지남에 따라 Anthocyanins이 높은 자두와 포도를 제외하고 L값은 증가하였고, 자두와 포도의 a값은 증가하였다(p<0.05).

• 한국식품영양과학회지
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• 제35권8호
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• pp.1051-1056
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• 2006

온도와 ATP 증가에 따라 사과.당근 배합비율과 상관없이 혼합주스의 투과플럭스가 비례적으로 증가했으며, 특히 온도변화에 따른 투과플럭스의 증가가 뚜렷했다. 사과와 당근비가 3:1인 실험구에서 가용성 고형분과 총당의 함량이 높게 측정되었고, 가용성 고형분의 경우 시료배합비율의 영향이, 총당의 경우 온도의 영향이 큰 것으로 나타났다. 시료배합비율에 따른 비타민 C 함량차이는 크지 않았으나 당근의 함량이 많을수록 비타민 C의 함량이 높게 측정되었고, 압력증가에 따른 비타민 C 함량 증가가 뚜렷했다. 사과의 함량이 높을수록 산도도 높았고, 온도증가에 따른 산도의 증가도 뚜렷했다. 한외여과 결과, 전 시료에 걸쳐 우수한 청징효과를 나타내었고, 사과와 당근비가 3:1인 실험구에서 그 청징효과가 두드러졌으며, 또한 점도변화도 가장 컸다. 또한 공정최적화 결과 공정온도 및 ATP가 각각 $44.97^{\circ}C$, 113.57 kPa이고 사과의 혼합비율이 28.50%인 경우 $flux=0.216\;L/m^2.h$, soluble $solids=10.39^{\circ}Brix$, total sugar=71.32 mg/mL, vitamin C=315.18 mg%, acidity=7.78 mL, turbidity=0.017, viscosity=1.44 cp인 사과.당근 혼합과채주스를 제조할 수 있는 것으로 나타났다.

• Journal of Preventive Medicine and Public Health
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• 제30권2호
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• pp.327-341
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• 1997

It is a well known fact that obesity is an important cause of cardiovascular disease, emphasized by many studies. Recently, cardiovascular diseaase has been found to correlate not only to the extent of obesity, but also the fat distribution of the individual; especially, focusing on obesity of the abdomen. Unfortunately, the proposed indices for abdominal obesity are numerous, and the results vary according to the index chosen. Three-hundred and twelve bus drivers in November, 1995, were chosen as subjects of this study. The author chose to measure serum lipid levels, fasting blood sugar levels and blood pressure, that are thought to be important risk factors of cardiovascular diseases. Obesity indices were calculated using anthropometric measurements. We were able to evaluate the significance of obesity indices by examining correlations between these indices and the risk factors of cardiovascular disease. The results obtained were as follows: 1. The abdominal obesity indices and risk factors of cardiovascular disease, the levels of total cholesterol in the serum, fasting blood sugar levels, and diastolic blood pressure, increased significantly according to age. 2. There was a significant difference in the abdominal obesity indices according to drinking and smoking habits controlled for age. Among the risk factors of cardiovascular disease, triglyceride and diastolic pressures had significant differences according to the presence or absence of a drinking history controlled for age. 3. Although all obesity indices showed significant correlations, the weakest correlation was between BMI and abdominal diameter index and the strongest correlation was between sagittal diameter and sagittal diameter matched for height. 4. There was a negative correlation between HDL-cholesterol and obesity indices. The weakest correlation was between fasting blood sugar levels and both SD and SDH showed correlations with the risk factors. 5. There was a significant correlation between SD and total cholesterol in the serum and fasting blood sugars controlled for age, drinking, and BMI. 6. After categorizing the subjects into 2 separate age groups at the 40 year mark, in the less than 40 you old age group, controlled for drinking and BMI, the results of comparitive studies have shown correlations between total cholesterol serum levels and waist-hip ratio, conicity-index, and SD. There were correlations between fasting blood sugar levels and SD, ADI, and SDH. There were no correlations between obesity indices and both total cholesterol serum levels and fasting blood sugar levels in the greater than 40 year old age group. There were significant correlations between abdominal obesity indices and total serum cholesterol or fasting blood sugar levels in the less than 40 year old age group, but no correlations in the age group over 40. These correlated factors between abdominal obesity and cardiovascular disease are assumed to exist in Korea as well. Furthermore, in this study a high correlation was found between SD, SDH and the risk factors of cardiovascular disease. Even when controlled for age, drinking, smoking, and BMI, the correlations between risk factors of cardiovascular disease and these indices exist. Therefore, the obesity indices, SD and SDH may prove to be important prognostic indicators or risk factors of cardiovascular disease.

• 동아시아식생활학회지
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• 제18권1호
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• pp.29-40
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• 2008

The primary objective of this study was to determine the optimal mixing ratio in preparing Omi-Galsu concentrate. By varying the amounts of Omija extract, mung bean juice, and sugar in the concentrate mixture, we found that pH increased with greater amounts of Omija extract and sugar. According to sensory evaluations, sugar and total free sugar contents were highest when the mixing ratio was 1:1:20%(Omija extract, mung bean juice, and sugar respectively). This ratio also presented the most attractive color and highest overall acceptability.