• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.602-611
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• 2015

Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds, and antioxidant activity than other berries. The aim of this study is to characterize the content of aronia makgeolli prepared with the additive method such as fresh-type and crushed-type and to investigate the effect of aronia on the quality of makgeolli at $25^{\circ}C$ for 8 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content, and sensory testing were determined. The pH values were 3.9~4.2 in fresh aronia makgeolli (the fresh group), and 3.6~3.9 in crushed aronia makgeolli (the crushed group). The total acidity of all samples gradually increased during the fermentation period. The ethanol content was 10~15% after the second stage of fermentation, and was reduced followed by an increase in the addition rate of aronia, showing the lowest values in 50% crushed aronia makgeolli. As the aronia content increased, both the antioxidant activity and the total polyphenol content significantly increased. In the fresh group, low values were seen in early fermentation, which significantly increased according to the progress of fermentation, while the crushed group showed high values for 6 days. In the sensory evaluation, the color, flavor, bitterness, and overall acceptance of the makgeolli with 30% fresh aronia showed higher values than the control and other samples. In conclusion, the present study suggests that fresh aronia without undergoing the breaking process is a more suitable additive method than the crushed type for antioxidant activity and palatability of aronia makgeolli.

• Journal of the korean Society of Automotive Engineers
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• v.3 no.2
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• pp.10-17
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• 1981

연료의 가격이 높아지고 대체연료의 개발이 급속동로 진전되고 있는 오늘날 디이젤기관은 열효율 의향상과 장래연료에의 대응이 중요한 과제로 되어있다. 대체연료로서 유망시되고있는 석탄약화 연료, 알코호르 쉘오일(Shell Oil)등이 앞으로 싱용화되면 제업이나 플랜트의 규모에 따라서는 가격뿐만 아니라 그질에도 큰 차이가 있게되고 정도나 비중의 변화등으로 대표적인 세탄가의 저화가 예상되어서 현상 디이젤기관의 연소방식 그대로는 이에 대응 할 수 없게될 가능성이 높다. 이들에 대응하기의한 하나의 방법으로서 기관을 단열화함으로써 냉각손실을 저장시키고, 높아진 배기에너지를 축출력으로서 다시 회수하는 단열터어보 컴파운드엔진의 개념이 있다. 이 렇게 하면 열효율의 대표적인 개성과 아울러 단열화하여서, 연소실의 벽온이 높아지므로 저세 탄가 연료의 연소도 가능하게 된다. 단열기관의 착상은 1940년대 융커어스사의 2-사이클 수평 대향기관에 이미 일부 채용되었었고, 또 터어보 컴파운드에 의한 배열의 회수도 Lycoming사 R3350 엔진등에서 실용화되었던 예가 있다. 그러나 이들을 동시에 채용하여 대돌적인 연비저 강효과를 추구한 실제의 예로서는 근년 미국 육군의 위탁으로 Cummis사가 연구성과를 발효하고 있는것 뿐이다. 그리고 일본의 Komatsu사가 또한 독자적으로 단열터어보 컴파운드기관의 연 구를 하고 있다. 다음은 그 기관을 소개하고 또한 다종연료성등 단열엔진의 특성에 대하여 설명 한다.

• Environmental and Resource Economics Review
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• v.16 no.4
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• pp.763-779
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• 2007

The combined heat-and-power (CHP) plant is recently suggested as an effective resolution in response to recent rising oil prices and the Kyoto Protocol. This research provides a model for economic appraisal to evaluate CHP investment. Real option model is developed to incorporate a case where the investment is irreversible and underlying revenue is stochastic. The analysis shows that power plant capacity more than 40 Gcal makes CHP investment profitable while the results may vary 10 modest level with respect to investment cost, heat sales price and discount rate.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.3
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• pp.335-340
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• 2010

This study was conducted to select organic materials (OM) and nitrogen sources in composting of waste mushroom bed from Agaricus bisporus. We examined physio-chemical properties of the organic materials and the mixture ratio for preparing the wasted mushroom bed (M) compost. The carbon content of sawdust was higher than those of rice straw (R) as OM source and the nitrogen content was high in the order of fowl manure (F)>> pig manure (P)> cow manure (C). The compost was prepared to maintain the criteria of above 25% organic matter and then the change of their ingredients was estimated during the process of fermentation. The temperature of waste mushroom bed+pig manure+rice straw (MRP) treatment was varied fast throughout fermentation, on the other hand the temperature of waste mushroom bed+pig manure+sawdust (MSP) treatment was steadily elevated to the middle of composting. The pH of the compost was somewhat high to pH 8.5~9.0 at the early stage, but decreased to 7.5 at the end stage of composting. The content of OM after fermentation was decreased to the level of 19~21% in rice straw, but the sawdust treatment maintained 25~27% organic matter. The waste mushroom bed+fowl manure+rice straw (MRF) treatment, which contains 26.2% organic matter and 0.68% nitrogen, was the highest among them. The volume of compost was reduced to 50% by using rice straw as organic matter, but reduced to 30% by using the sawdust. The contents of heavy metal in the compost were suitable within the legal criteria. The number of microorganisms were higher in the rice straw than those in the sawdust. It was high in the order of fowl manure> pig manure> cow manure. The major groups consisted of aerobic bacteria, gram negative bacteria and Bacillus sp. and their populations after fermentation were increased to $1{\times}10^1{\sim}1{\times}10^2\;cfu\;g^{-1}$ rather than those before fermentation. Therefore we concluded that the waste mushroom bed+fowl manure+sawdust (MSF 3:9:1 v/v/v) treatment was suitable combination for high organic matter and nitrogen source, and the periods of composting were 50~60 days.

• Korean Journal of Environmental Agriculture
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• v.16 no.2
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• pp.119-123
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• 1997

This study was performed to evaluate the influence of composting process with an intermittent aeration on the variation of rhizosphere soil temperature, $CO_2$ and $NH_3$ release, and the growth reponse of tomato plantlet in traditional and composting greenhouse. As the temperature of composting materials increased, rhizosphere soil temperature in 30cm depth rose up to $32^{\circ}C$ at one week after introduction. This was $18^{\circ}C$ higher than that of traditional greenhouse. After 20 days of active composting, temperature of rhizosphere soil started to decrease and remained constant at $23^{\circ}C$ after 35 days. For the traditional greenhouse, the averaged temperature ranged at $14{\sim}15^{\circ}C$. This results showed that composting greenhouse had the greater effect on increasing the underground temperature. Average value of evoluted $CO_2$ from the composting greenhouse for 70 days was $782{\sim}1154ppm$. This was $1.7{\sim}2.6$ times higher than that of the traditional greenhouse with an average of $440{\sim}462ppm$. $NH_3$ release was highest during $2{\sim}10$ days in intermittent aerated composting and reached to 134 ppm maximum on the 5th day, then decreased rapidly, and maintained at $3{\sim}4ppm$ after 17 days. Increased photosynthesis due to the $CO_2$ gas and a favorable rhizosphere environment due to the increased underground temperature resulted in improved growth, yield, and Brix degree of tomato fruit.

• Food Science and Preservation
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• v.23 no.3
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• pp.347-354
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• 2016

To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

• Journal of Mushroom
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• v.15 no.3
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• pp.134-138
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• 2017

The white button mushroom, Agaricus bisporus, is commercially the fifth most important edible mushroom, accounting for the production of 9,732 tons of mushrooms in Korea in 2015. The genus Agaricus has been known for its potential to degrade lignocellulosic materials. Chemical analyses carried out during the cultivation of A. bisporus indicated that the cellulose, hemicellulose, and lignin fractions were changed preferentially for both vegetative growth and sexual reproduction. We screened A. bisporus strains for effective biodegradation through extracellular enzyme activity using cellulase, xylanase, and ligninolytic enzymes. The enzyme biodegradations were conducted as follows: mycelia of collected strains were incubated in 0.5% CMC-MMP (malt-mops-peptone), 0.5 Xylan-MMP, and 0.5% lignin-MMP media for 14 days. Incubated mycelia were stained with 0.2% trypan blue. Eighteen strains were divided into 8 groups based on different extracellular enzyme activity in MMP media. These strains were then incubated in sterilized compost and compost media for 20 days to identify correlations between mycelial growth in compost media and extracellular enzyme activity. In this study, the coefficient of determination was the highest between mycelial growth in compost media and ligninolytic enzyme activity. It is suggested that comparison with ligninolytic enzyme activity of the tested strains is a simple method of screening for rapid mycelial growth in compost to select good mother strains for the breeding of A. bisporus.

• Food Science and Preservation
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• v.23 no.5
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• pp.666-672
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• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Journal of Life Science
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• v.34 no.5
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• pp.296-303
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• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.309-321
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• 2002

In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.