• Economic and Environmental Geology
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• v.48 no.3
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• pp.255-260
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• 2015

There are more than 2000 minerals on earth, and it has been implemented in various fields such as environment, architecture, livestock, chemistry, pharmaceuticals. Clay minerals are considered that they can change the physical and chemical properties through the adsorption and release of metal ions. Although domestic deposit of non-metallic mineral resources is approximately ninety-six billion tons, its application is limited and has hardly been used in high value-added industries involved in medicine, medical supplies, and functional food materials. Bentonite and zeolite are already used for cosmetic purposes and also used in living goods and packing materials. However, direct application to the food industry is relatively very rare. Since records regarding the intake of minerals for foods and medicines are found in the old literatures, the utilization of non-metallic minerals as food materials appears to be highly profitable. According to the trends in patent research for food and mineral resources, the company plays a main role for the development of the food containing non-metallic minerals in USA, and the trends confirms that this industry is emerging. Here, we provided the information about domestic and foreign patent trend for food industries involved in mineral resources and the application of mineral resources in the food industries. We also covered the domestic regulation regarding usage of mineral resources in food, and proposed domestic application plan for food production using mineral resources in the future.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.109-115
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• 1974

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at $10{\sim}20^{\circ}C$ or 30 days at $37^{\circ}C$).

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.139-144
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• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.970-974
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• 2012

Prunus mume is said to aid in the recovery of fatigue and improvement of liver and stomach functions. To obtain the best benefits of the whole fruit, fresh green Prunus mume was de-seeded and the fruit pulp was vacuum dried. The vacuum-dried pulp was powdered and sieved through a 250 ${\mu}m$ sieve. Then the sieved green Prunus mume powder (GPP) was granulated with water (GPPGW) and with Prunus mume extract (GPPGE) with a fluid bed coater. The physicochemical and sensory properties of GPP, GPPGW, and GPPGE were then evaluated. As a result, the water dispersibility (dispersible time) of GPP, GPPGW, and GPPGE was 21.19 sec, 6.46 sec, and 4.85 sec, respectively. The powder fluency (angle of repose) of GPP, GPPGW, and GPPGE was $11.25^{\circ}$, $8.65^{\circ}$, and $9.52^{\circ}$, respectively. The overall consumer acceptance of GPP, GPPGW, and GPPGE was 3.50, 4.62 and 5.00, respectively. Inconclusion, Prunus mume can be used as granulated whole fruit pulp with good powder fluency and dispersibility.

• The Journal of Society for e-Business Studies
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• v.22 no.4
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• pp.175-191
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• 2017

The basis of economic statistics for evaluating the security industry's growth and inter-industry impacts is to create a standardized industry classification along with the scope of the security industry. The industrial classification should be written in such a way that it complies with and complies with the standards of the international and domestic standardized standard industrial classifications. Representative classifications of information security, physical security, and convergence security as well as classification of products and services related to security at present are not in line with the criteria of industrial classification based on the characteristics of production activities for products. The results of the convergence security industrial classification study are also consumer-oriented classification, which differs from the supplier-centric classification officially used in statistics, law, and policy enforcement in the present country. In this study, we first summarized the criteria of Korean and international industrial classification, and then examined whether the current classification of security meets these criteria. Next, to examine the classification directions of newly formed industries such as security industry, we reviewed some cases of domestic industrial special classification and types, and proposed the industrial classification criteria and direction of the security industry on the basis of them.

• Journal of the Korea Organic Resources Recycling Association
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• v.30 no.4
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• pp.101-108
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• 2022

This study analyzed the physicochemical properties and combustion characteristics of dry food waste to evaluate the possibility of using food waste as a solid refuse fuel (SRF). The characteristics of dry food waste as a fuel were analyzed by comparing the difference in properties with SRF, and the combustion characteristics after conversion into fuel were identified. Ultimate analysis, proximate analysis, calorific value analysis, and TGA analysis were conducted using two types of food waste and two types of SRF, and the following results were obtained. The moisture content and ash content of dry food waste were 1.7~10.0 wt.% and 7.8~11.7 wt.%, respectively, which satisfied the quality standards for SRF. The low calorific value of dry food waste was 4,000 ~ 4,720 kcal/kg, which was higher than the quality standard of 3,500 kcal/kg for SRF. As a result of TGA analysis of dry food waste, the combustion reaction started at about 200 ℃ and the highest burning rate was at about 500 ℃. After moisture evaporation between 100 and 200 ℃, initial volatile matter, carbon and residual volatile matter were released and burned between 200 and 500 ℃. Based on the high calorific value and low moisture and ash content of dry food waste, it is considered that it is possible to convert dry food waste into SRF through the application of efficient drying technology and strict quality standard inspection in the future.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.4
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• pp.301-307
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• 2009

In the previous study, we evaluated and reported about the anti-oxidative activities of extract/fraction of Castanea crenata leaf. Extract/fraction of Castanea crenata leaf showed excellent free radical scavenging activity, cell protective activity and inhibitory activity on tyrosinase and elastase. In this study, in order to investigate the stability of cream containing 0.2 % Castanea crenata ethyl acetate fraction. pH, viscosity, and absorbance were measured under 4 different temperature ($4^{\circ}C$, $20^{\circ}C$, $37^{\circ}C$, $45^{\circ}C)$ and under the sun light at 2 weeks intervals for the 8 weeks. The variations on pH and viscosity of all experimental creams were similar to control cream. The absorbance variation of extract from experimental cream at 353 nm was in the order: under the sun > $45^{\circ}C$ > $37^{\circ}C$ > $20^{\circ}C$ > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. The bad smell and discoloration were not shown. Also, physical changes as creaming and cohesion were not shown. Also, transepidermal water loss (TEWL) and water contents in skin were measured. The cream containing Castanea cranata leaf extract was applied to the right lower arm. After 120 min, TEWL of parts was decreased as 29.7 % (experimental cream) and 5.4 % (control cream) respectively. And the water contents in skin were increased 22.6 % (experimental cream) and 24.7 % (control cream) respectively. It was confirmed that a cream containing ethyl acetate fraction of Castanea crenata leaf shows the superior moisturizing effect. The results showed that Castanea crenata leaf extract could be used as a new active ingredient for anti-aging cosmeceuticals.

• Economic and Environmental Geology
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• v.52 no.6
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• pp.627-635
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• 2019

Cement-asbestos slate is the main asbestos containing material. It is a product made by combining 10~20% of asbestos and cement components. Man- and weathering-induced degradation of the cement-asbestos slates makes them a source of dispersion of asbestos fibres and represents a priority cause of concern. When the asbestos enters the human body, it causes cellular damage or deformation, and is not discharged well in vitro, and has been proven to cause diseases such as lung cancer, asbestos, malignant mesothelioma and pleural thickening. The International Agency for Research on Cancer (IARC) has designated asbestos as a group 1 carcinogen. Currently, most of these slats are disposed in a designated landfill, but the landfill capacity is approaching its limit, and there is a potential risk of exposure to the external environment even if it is land-filled. Therefore, this study aimed to exam the possibility of detoxification of asbestos-containing slate by using exothermic reaction and heat treatment. Cement-asbestos slate from the asbestos removal site was used for this experiment. Exothermic catalysts such as calcium chloride(CaCl₂), magnesium chloride(MgCl₂), sodium hydroxide(NaOH), sodium silicate(Na₂SiO₃), kaolin[Al₂Si₂O₅(OH)₄)], and talc[Mg₃Si₄O₁₀(OH)₂] were used. Six catalysts were applied to the cement-asbestos slate, respectively and then analyzed using TG-DTA. Based on the TG-DTA results, the heat treatment temperature for cement-asbestos slate transformation was determined at 750℃. XRD, SEM-EDS and TEM-EDS analyses were performed on the samples after the six catalysts applied to the slate and heat-treated at 750℃ for 2 hours. It was confirmed that chrysotile[Mg₃Si₂O₅(OH₅)] in the cement-asbestos slate was transformed into forsterite (Mg₂SiO₄) by catalysts and heat treatment. In addition, the change in the shape of minerals was observed by applying a physical force to the slate and the heat treated slate after coating catalysts. As a result, the chrysotile in the cement-asbestos slate maintained fibrous form, but the cement-asbestos slate after heat treatment of applying catalyst was broken into non-fibrous form. Therefore, this study shows the possibility to safely verify the complete transformation of asbestos minerals in this catalyst- and temperature-induced process.

• Korean Journal of Environmental Agriculture
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• v.18 no.4
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• pp.372-377
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• 1999

Objective of this research was to draw the basic criteria of the compost maturity evaluation, by assessing the stability of chemical and physical properties of the bark and piggery manure byproduct composts during the composting. Colors of the mature composts were black and dark brown for the bark and piggery manure by-product composts, respectively. Good earthy odor was detected for both by-product composts after approximately 40 days composting, by which odors of the original raw materials were disappeared. pH and EC of the mature bark: compost were stabilized at 6.5 and 1dS/m, respectively. The respective values for the piggery compost were stabilized at 7.2 and 6dS/m. Organic matter contents were decreased with time to be stabilized at about 60% at the end of composting. During composting, total N contents of the bark and piggery composts were maintained at $1.1{\sim}1.5%$, and $1.5{\sim}2.2%$, respectively. For both fertilizers, $NH_4-N$ contents were increased at the initial stage bur. decreased after the middle stages of decomposition, resulting in the increase of $NO_3-N$ contents. Total inorganic N contents were increased with time. C/N ratios of both mature composts were stabilized at $25{\sim}27$. CEC of the bark compost was increased logarithmically with time and that of mature compost was 87cmol(+)/㎏. CEC of the piggery manure compost was hyperbolic function with rime and reached at 70cmol(+)/㎏ at the mature stage. Crude fiber analysis indicated that relative contents of lignin were increased with composting by compensating for the decreases of cellulose and hemicellulose contents.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.