• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• Journal of Life Science
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• v.26 no.9
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• pp.1041-1048
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• 2016

This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.295-300
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• 2008

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

• Resources Recycling
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• v.16 no.5
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• pp.25-30
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• 2007

In Korea, reutilization of construction waste is gaining attention as construction waste generated increases continuously. Currently, the concrete waste is simply crushed and used as a low value application such as paving, back filling, etc. To meet the demand of aggregate for construction and the resource efficiently, production of high quality recycled aggregate is necessary. Therefore, in this study, a better process for production of high quality recycled aggregate was developed using combination of heat pretreatment and autogenous milling. Test results showed that the recycled aggregate has a density of $2.5\;g/cm^3$ and a water absorption ratio of 3.0%, which meet the specification of the first class of KS F 2573. Currently, a pilot scale autogenous mill is being constructed and tests will be further conducted to develop a commerce-scale process.

• Journal of the Korean earth science society
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• v.29 no.7
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• pp.523-530
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• 2008

The phase changes and variations of elemental contents in hematite medicinal mineral were investigated by a traditional processing operation including heating and quenching in vinegar. Hematite was processed at $650^{\circ}C$ and $900^{\circ}C$ through at least 5 processing cycles. Metal extraction tests in water were carried out with the processed hematite. Heating and quenching in vinegar could not change the phase of hematite. The effect of this traditional method was not clear because there were no variational trends between extracted elements and the number of processing cycles at $650^{\circ}C$ and $900^{\circ}C$. However, the traditional processing operation of heating and quenching in vinegar was very effective to change the hematite mineral towards soft and easily crushing medicinal material.

• Resources Recycling
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• v.21 no.1
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• pp.75-81
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• 2012

Porous pellets for immobilizing heavy metals were manufactured from coal tailings and iron oxide powder. Coal tailings was pulverized and mixed with iron oxide powder. The mixed powder was granulated into spherical pellets and roasted. Over $1100^{\circ}C$, residual coal in coal tailings reduced iron oxide to ZVI(Zero-Valent Iron). The pellets have 34.63% of porosity, 1.31 g/mL of bulk density, and 9.82.urn median pore diameter. The pellets were reacted with synthetic solutions containing each heavy metals: arsenic(V), copper(II), chrome(VI), and cadmium(II), respectively. On the test of immobilizing heavy metal, the pellets made at $1100^{\circ}C$ were superior to the other pellets made under $1000^{\circ}C$. Immobilizing over 99.9% of 10ppm heavy metal solutions required I hour for arsenic, 2 hours for chrome, and 4 hours for copper. However, immobilizing capacity of cadmium was inferior to that of the other metals and it was decreased in reversely proportion to initial concentration of the solutions.

• Journal of Life Science
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• v.22 no.7
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• pp.928-935
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• 2012

This study was carried out to investigate the effect of the addition of safflower seed (Carthamus tinctorius L.) on the physicochemical properties of ground pork as an animal fat replacer. Three types of ground pork were evaluated: 20% pork fat added (control), 10% pork fat and 10% safflower seed powder added (10% SS), and 20% safflower seed powder added (20% SS). The moisture, protein, and ash contents were highest in 20% SS, and the fat content was highest in the control (p<0.05). The cooking yield, moisture retention, fat retention, and water-holding capacity were highest in 20% SS, and the control showed a reduction in the diameter (p<0.05). The external and internal L-, a-, and b-values of the control were higher than those of the 10% SS and the 20% SS (p<0.05). The cholesterol content of the control, the 10% SS, and the 20% SS was 50.85, 21.77, and 17.91 mg/100 g, respectively, and that of the 20% SS was lowest among the samples (p<0.05). The linoleic acid content of the control, the 10% SS, and the 20% SS was 28.68%, 41.04%, and 54.26%, respectively. The total unsaturated fatty acid content of the control, the 10% SS, and the 20% SS was 50.53%, 55.76%, and 64.93%, respectively. The linoleic acid and the total unsaturated fatty acid content were highest in the 20% SS (p<0.05). There was no significant difference in amino acid composition.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07a
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• pp.134-137
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• 2004

새로운 리튬 2차전지용 양극활물질인 Li[NiMnCo]O2를 간단히 합성할 수 있는 방법과 Si의 doping에 의해 그 특성을 향상하였다. 원하는 당량비의 Li, Ni, Co, Mn의 nitrate를 고순도의 에탄올에 용해하고 여기에 Si의 원료물질로서 poly(methyl phenyl siloxane)을 원하는 양(전체 전이금속 이온의 $2{\sim}10\;mol%$)만큼 첨가한 후 약 30분 정도 교반하였다. 이 용액을 약 $70{\sim}80^{\circ}C$ 정도의 온도에서 고점도의 진흙 상태가 될 정도로 가열하고 $450{\sim}500^{\circ}C$의 온도에서 약 5시간 정도 열처리 하여 유기물이 없는 상태의 전구체를 제조하였다. 이 전구체를 분말형태로 분쇄하고 $600{\sim}650^{\circ}C$ 정도의 온도에서 3시간, $900{\sim}950^{\circ}C$ 정도의 온도에서 5시간 연속적으로 열처리 하여 최종 활물질을 제조하였다. 이렇게 제조된 활물질은 175mAh/g 정도의 높은 비용량을 나타내었으며 4.5V 충전 조건에도 우수한 수명특성을 나타내었다. Si이 doping되지 않은 활물질에 비해 Si이 doping된 물질은 율특성, 수명특성에서 보다 우수한 특성을 나타내었는데 이것은 층상구조 활물질의 격자상수 증가와 impedance 증가 억제에 기인한 것으로 분석되었다.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.174-180
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• 2011

This study was conducted to investigate the optimum condition of extraction from fronds of Osmunda japonica to increase antioxidant compounds and antioxidant activity. Powder (1 g) of lyophilized fronds were mixed with three different solvents (MeOH, 80% EtOH and water). Extraction was carried out using not only by immersion (room temp.), heating ($60^{\circ}C$) and stirring (200 rpm) for 6 h, but also by sonication in 42 kHz ultrasonic bath for 15, 30 and 45 min. Extracts were filtered, and adjusted up to 50 mL to determine contents of soluble solids, total polyphenols and total flavonoids. Antioxidant capacity was measured by radical scavenging activity of 0.15 mM DPPH (2,2-diphenyl-1-picrylhydrazyl) and 7.4 mM ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical. Among the solvents, MeOH and 80% EtOH appeared to be effective for extraction. Extract obtained from sonication in MeOH for 15 min resulted high polyphenol contents (45.15 $mg{\cdot}g^{-1}$ db) and DPPH radical scavenging activity ($RC_{50}$= 0.35 $mg{\cdot}mL^{-1}$). The highest flavonoid contents was obtained from immersion or heating extraction with MeOH (38.10~38.10 $mg{\cdot}g^{-1}$ db). ABTS radical scavenging was high in same extraction with 80% EtOH ($RC_{50}$= 0.21~0.22 $mg{\cdot}mL^{-1}$). Altogether, our results indicate that the extraction using ultrasonic bath with MeOH as a solvent (for 15~30 minutes) was the most effective way not only for increasing various antioxidant activities but also for saving labor and time in case of fronds of Osmunda japonica.

• the MEAT Journal
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• s.36 summer
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• pp.72-86
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• 2009

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beef patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation. the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed somewhat higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.