• Journal of Ginseng Research
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• v.32 no.3
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• pp.238-243
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• 2008

Comparison of the physico-chemical characteristics were investigated among white (WG), fermented (FG) and red ginseng (RG) extracts. We observed maximum contents of extractable solids in FG, but viscosity was lower than other ginseng extracts. The contents of ash and crude protein of FG were higher than those of other ginseng extracts. The contents of carbohydrate were similar, but component Na and cruid lipids were maximum in RG. we extended our study on comparison of the calories among WG, FG and RG. We noticed that comparison of the calories among WG, FG and RG showed insignificant difference.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1996.09a
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• pp.61-76
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• 1996

본 연구는 하천유역의 중금속을 제거하는데 식물을 활용하기 위해 1994년 7월부터 10월까지 전라북도에 위치한 전주천과 그 주변하천에서 7개 지점을 선정하여 토양층과 물의 Pb, Cu, Zn 및 Fe 등의 함량을 조사하였고 그 주변에 자생하는 고마리, 마름 및 노랑어리연꽃의 중금속 농축량과 부위별 중금속 농축량을 조사하였다. 그리고 재료식물내의 중금속 농축량과 서식지 토양의 중금속 함량과의 관계를 밝히기 위해 재료식물내의 중금속 함유량과 토양의 중금속 함량간의 상관계수를 조사하였다. 실험실 조건하에서 재료식물의 중금속 흡수경향을 조사하기 위해 재료식물 중 고마리를 선정하여 Pb, Cu 및 Zn 등을 여러 농도로 처리한 용액에 고마리의 뿌리부분을 침수하여 재배한 후 그농축량을 측정하였고, 그 결과를 7개 채집지에서 자생한 고마리의 중금속 농축량의 측정치와 비교 분석하였다. 7개 채집지에서 자생한 고마리의 부위별 중금속 농축량은 Pb와 Zn의 경우 줄기<잎<뿌리의 순서로 증가하였고 Cu와 Fe는 잎<줄기<뿌리의 순서로 증가하였으며, 중금별 농축량은 Pb$\leq$Zn의 순서로 증가하였다. 고마리의 배양 실험 결과, 서식지에서 조사된 결과인 잎과 줄기에서 Pb

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.307-311
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• 2005

본 연구는 동결농축유의 미량성분을 분석하고 관능적 특성을 알아보기 위하여 실시하였다. 농축유의 수용성비타민은 동결농축유가 진공농축유보다 비타민의 감소율이 적었고, 같은 동결농축유의 경우에 17% 고형분인 농축유가 27% 고형분인 농축유보다 비타민의 감소율이 적었다. 지용성비타민도 동결농축유가 진공농축유보다 비타민 감소율이 적었으며, 수용성비타민 보다는 그 감소율이 크지 않았다. 유리아미노산은 진공농축유보다 동결농축유에서 많이 측정되었고 단쇄유리지방산은 진공농축유가 동결농축유보다 생성량이 많았으며 고형분이 많을수록 많이 측정되었다. 지방산화도는 단쇄유리지방산의 결과와 같이 동결농축유보다 진공농축유가 더 높게 측정되었다. 관능검사는 cooked flavor, oxidized flavor, cheesy flavor, fat-taste, oxidized taste, off-taste에서 동결농축유가 진공농축유보다 양호하게 평가되었다. 결과적으로 동결농축유가 진공농축유보다 미량성분의 손실이 적고 관능적으로 양호하게 평가되었기 때문에 영양학적, 관능적으로 우수하다고 사료된다.

• Membrane Journal
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• v.4 no.3
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• pp.142-151
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• 1994

Counter-current type reverse osmosis spiral wound module was manufactured for the separation and concentration of salf solution. The ratio of permeate volumetric flow rate vs. brine volumetric flow rate was effective parameter between rejection and degree of cocentration. The reflection coefficient was correspondent to the relation between rejection and degree of cocentration by Spiegler-Kedem model. Counter-current reverse osmosis process had more osmotic pressure drop effect and more degree of concentration than general reverse osmosis process. As a result of computer calculation, the extension of module length than module diameter was more effective for the increase of degree of concentration.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• Proceedings of the Membrane Society of Korea Conference
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• 1995.10a
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• pp.38-40
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• 1995

분리막공정을 폐수처리에 적용시 적용되는 각 폐수의 특성과 조건에 따라 공정의 안정성 및 경제성에 많은 영향을 받게 된다. 특히 폐수에 대한 농축도는 공정의 경제성과 밀접한 관계를 갖고 있는 중요한 인자이다. 폐수중에 염류 및 난분해성 유기물의 농도가 높을 경우 최종 처리수의 양을 줄이지 않으면 추가로 농축수에 대한 처리비용이 증가하기 때문에 폐수에 대한 분리막의 농축특성을 실험을 통하여 충분히 고려하여야 한다. 난분해성 폐수의 일종인 염료폐수는 고농도의 유기물과 높은 염류를 함유하고 있어 분리막공정을 이용하여 처리시 농축도의 증가와 함께 폐수의 특성변화로 막의 성질을 변화시킬 수도 있다. 더불어 과포화된 무기이온성분에 의하여 막표면에 scale을 유발시킬 수 있으므로 농축에 따른 적절한 무기이온성분의 제거는 농축도를 높이는 중요한 인자라고 볼 수 있다. 본 연구에서는 2가 이온에 대한 선택적 배제가 가능한 nanfiltration계열의 분리막을 이용하여 염료폐수를 대상으로 처리효율, cold crystallization공정을 응용한 농축실험 및 세척효과에 관하여 연구하였다.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.459-466
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• 2020

The purpose of this study was to investigate the nutritional characteristics of selected soybeans grown in Korea to isolate concentrated proteins. Examination of the general characteristics revealed that the pH and apparent density of Phaseolus radiatus L. protein and concentrated Vigna angularis protein were significantly higher than those of other concentrated soy proteins. The water absorption capacity was high for concentrated Pisum sativum L. protein, whereas the oil absorption capacity was high for concentrated Glycine max (L.) Merr. protein. The emulsifying activity and emulsifying stability were higher and significantly higher, respectively, for enriched P. radiatus protein. Considering the functional characteristics of concentrated soy protein, its application as a food material in the meat product industry in Korea may be of potential value.

• Membrane Journal
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• v.2 no.1
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• pp.33-48
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• 1992

OSRO process was developed and it was confirmed more effective in ethanol concentrating process comparing to reverse osmosis process. It may be industrialized if more effective membrane for OSRO and reverse osmosis, which indicate the value greater than zero, it was shown that OSRO process was more effective than reverse osmosis for the ethanol concentration process. The decrease of feed concentration and flow rate and the increase of applied pressure made more effective operating conditions in OSRO process to concentrate ethanol. From the numerical esults for the multi-plates, theoretical DC values of reverse osmosis and OSRO process was increased as the umber of stages increased. DC values were increased with the increase of applied pressure in same number of stages. The theoretical values of DC by numerical calculation were corresponded to the experimental values within 15% tolerance. DC value was increased proportional to applied pressure and osmotic sink solution flow rate but it was decreased proportional to feed concentration and flow rate. The numerical calculation over the wide ranges inclading experimental condition was proposed in this study.

• Nuclear industry
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• v.8 no.7 s.65
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• pp.90-92
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• 1988

일본에서는 금년도에 들어와 우라늄농축기술 개발이 활기를 띠고 있다. 동력로$\cdot$핵연료개발사업단이 '84년부터 건설한 원심분리법에 의한 우라늄농축원형플랜트가 4월 25일 본격적인 가동에 들어갔으며, 정부의 지원을 받아 욱화성이 연구개발을 추진해온 화학교환법에 의한 우라늄농축이 세계최초로 5월 16일 원자력발전소의 핵연료로 사용할 수 있는 $3\%$ 농축에 성공하였다. 다음은 일본의 우라늄농축기술 개발현황이다.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.