• Journal of the Korean Wood Science and Technology
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• v.37 no.1
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• pp.94-104
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• 2009

It is urgently required to develop the production of fermentation-heat energy from the waste agricultural and forest biomass and its effective heat exchanging system for the supply of warm water to rural households and greenhouses. In this study 3 helical-type and 1 plate-type heat exchangers using 3 different waste biomasses [e.g. hardwood (HW) sawdust (100%), softwood (SW) sawdust : HW sawdust (50 : 50) and HW sawdust : grass (90 : 10)] were applied in order to find out the best heat recovery system. The heat exchanger was basically considered to improve the overall heat recovery efficiency, to minimize heat loss and to simplify manufacturing, assembling and breaking up the fermenting beds. The helical-type heat exchanger (HX-H3) installed in fermenting bed of HW sawdust : grass (90 : 10) showed relatively higher temperature profiles, in particular mid- and upper-parts than lower and surface parts during 45-day fermentation process. The maximum temperature was ranged from $40^{\circ}C$ to $65^{\circ}C$ with average $60^{\circ}C$. The water temperature of tank outlet was ranged to $33{\sim}48^{\circ}C$ during whole measuring periods. By the way plate-type one (HX-P) installed in same biomass compositional fermenting bed showed $64.5{\sim}76.5^{\circ}C$ at center part, and $43{\sim}56^{\circ}C$ and $42{\sim}58^{\circ}C$, water tank and tank outlet temperatures, respectively, during 100 day measurement. It could be concluded that the plate-type heat exchanger (HX-P) provides not only the effective heating for the rural households and greenhouses, but also having the best heat recovery performance, easy manufacturing, assembling and breaking up the systems.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.264-270
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• 2017

This study was carried out to investigate the optimal harvesting time, feed value and fermentation quality of barley and wheat for the making of chopped whole crop silage substitute for formula feed. As a result, the moisture content of barley and wheat decreased with a late harvest, and barley progressed faster than wheat. The plant height was similar with harvesting time, and the number of spikes decreased with prolonged period after heading. The dry matter yield and TDN yield of barley harvested at 35 and 40 days after heading were significantly higher than those at 30 days after heading and wheat was significantly higher at 40 and 45 days than at 35 day after heading(p<0.05). Crude protein content of barley and wheat were increased with later harvesting time, and crude fiber, crude fat and crude ash were slightly decreased, but not statistically significant. NDF and ADF content of barley decreased with later harvesting time, and those showed similar level in wheat. TDN content of barely was slightly increased but there was no difference in wheat. Comparing the effects of fermentation on feed value of chopped whole crop silage, the approximate compositions were slightly increased after fermentation, but the difference was not significant. Fermentations resulted in increasing the pH value of barley silage with late harvesting time, but decreasing the lactic acid content(p<0.05). A pH value of wheat silage showed similar level in different harvest time, and lactic acid content was decreased. Considering the quantity and quality of fermentation, barley and wheat can be used for making chopped silage of whole crop silage when they were harvested at 35 days and 40~45 days after heading, respectively.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.367-375
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• 2011

This study was carried out to investigate the effects of the level of cracked whole barley on daily feed intake, daily body weight gain, carcass characteristics and meat composition of finishing Hanwoo steers (feeding from 24 months to 30 months of age). The dietary treatments were consisted of five types (C; normal concentrate as a basal diet, T1; 10% addition of cracked whole barley, T2; 20% addition of cracked whole barley, T3; 30% addition of cracked whole barley, T4; 40% addition of cracked whole barley). A total 30 Hanwoo steers (588.6${\pm}$11.8kg) were allocated to 5 feeding groups. The daily feed intake and daily body weight gain were high in the order of T2 > T3 >T4 > T1 > C. The back fat thickness and longissmus muscle area were highest in C and T1, respectively (P<0.05) than other treatments. The meat yield index decreased with increased back fat thickness. The marbling score and meat quality were highest in T1 (P<0.01, 0.05, respectively), but maturity, fat color and meat color were not significantly different among treatments. The crude fat was highest in T1 (17.59%), while in T4 (7.47%) it was lowest (P<0.05). The crude protein and crude ash were not significantly different among treatments. The energy value of cracked whole barley treatments (T1, T2, T3, T4) was higher than C (P<0.05). The contents of Ca, Cu, K, Mg, Mo, Na and Zn were higher in C than the other treatments (P<0.01), but Co was higher in T2 (P<0.01). The CIE $L^*$ value of whole cracked barley treatments (T1, T2, T3, T4) was higher than C, however there were not differences among the treatments. The CIE $a^*$ value was highest in T1(P<0.05) than others. The CIE $b^*$ value was highest in C and it was decreased with increased feeding of cracked whole barley. Based on the above results, T1 treatment compared to other treatments improved the carcass quality parameters like loin muscle area, marbling score, meat quality, and CIE $L^*$ value.

• Korean Journal of Social Welfare
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• v.58 no.2
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• pp.273-302
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• 2006

The introduction of cash payments for care is a distinct trend that characterizes changes in care policies since the 1990s. Recently, many developed countries have newly introduced or extended cash payments for care that allow care users to be able to plan themselves for their cares instead of receiving direct care services from the state. Cash payments for care can be said to be one of the alternative policies by which user choices are extended, and it becomes possible to establish demand-cantered care delivery systems more economically and effectively, hence addressing the issue of the financial limitations and rigid systems that are common in modern welfare states, which make it difficult to response to various needs. However, the design and administration of cash for care vary across different countries. Such variations of cash for care policies influence on the combination of consumerism (based on liberal market values intrinsic in the care market) and citizenship based on social solidarity. Those variations eventually produce impacts on the balance of responsibilities and the roles of families, the state and market regarding care in other words, balancing of welfare pluralism. This paper has attempted to find general meanings and particularity of cash for care polices in modem welfare states by means of looking at the characteristics of cash for care policies of four different countries (Netherlands, France, Germany and Italy) and their impacts on their care market. If the four countries are ranked by the degree that they emphasize citizenship in light with social rights, the Netherlands, France, Germany and Italy could be placed in due order. From an economic point of view and in terms of cost containment, those countries will be placed in an inverse order, It is apparent that in the course of planting cash for care policies in the existing social systems involving different socio-cultural conditions and labour markets, sometimes more emphasis is placed on the citizenship of care users, family carers and care providers than on cost containment issue, and sometimes vice versa. Behind this lies the process of different social valuation on what care is about; who can better deliver care; who should be responsible for care; how responsibilities should be shared and so on.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.407-414
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• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.319-325
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• 2018

The aim of the present study was to determine the influence of different fertilizer combinations on the growth, yield, and fruit quality of 'Duke' blueberry cultivar and the water quality of growth medium. The experiment was carried out with three year old 'Duke' blueberry bushes which were cultivated in containers ($60{\times}80{\times}40cm$) filled with 130 L peat moss and 40 L pearlite (v/v). Sawdust was used as the mulch in growth containers. Three different fertilizer combinations (FC) i.e., FC-1 consisted with standard solution, FC-2 consisted with nitrogen reduced by 10% from FC-1, and FC-3 consisted with nitrogen reduced by 20% from FC-1 were tested while, the ground water used as the control. The effects of different fertilizer combinations on shoot diameter, shoot length, number of shoots, leaf length, SPAD value (the relative content of chlorophyll), berry weight, soluble solids content, titratable acidity, and yield per bush in 'Duke' blueberry were examined. Also, the effects of different fertilizer combinations on pH, EC, $NH_4$ and $NO_3$ in 'Duke' blueberry growth medium were monitored. The highest pH and lowest EC, $NH_4$ and $NO_3$ in growth medium was recorded with control treatment during the experiment period. The maximum shoot diameter (3.7 mm) and shoot length (35.7 cm) was recorded for the FC-1. Highest number of shoots (47%) were recorded from 'Duke' blueberry bushes supplemented with FC-1 compared to other treatments. The fertilizer combinations supplemented with nitrogen showed significant influence on leaf length and SPAD value compared to control 'Duke' blueberry bushes. However, the fruit quality attributes, i.e., berry weight, soluble solids content, and titratable acidity were not significant different among fertilizer treatments. The significantly highest yields per bush were recorded for FC-1, FC-2, and FC-3, as 2.2, 2.9, and 2.7 kg, respectively compared to control (0.2 kg). Although, the FC-1 was supplemented with highest nitrogen content it resulted low yield per bush while having high number of shoots and vigorous growth.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.382-390
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• 2009

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.4
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• pp.273-279
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• 2021

This study was carried out to investigate the effects of a dietary addition of red ginseng marc, mineral^® and black sugar^® on the dry matter intake, daily gain, yield grade and quality grade of Holstein steers(Bos taurus). A total of 32 fattening Holstein steers(avg. BW 590kg) were assigned to four treatments which included a control diet(mixed concentrate and forage; namely, C) and three treatments diet(T1; control diet+red ginseng marc 200g, T2; control diet+red ginseng marc 100g+mineral 50g, T3; control diet+mineral 50g+ black sugar 20g). The results are summarized as follows; the total feed intake and daily feed intake were significantly(p<0.05) higher in T2 and T3 than in the other two treatments(C and T1). The daily gain was higher in T2 than in the other treatments, but there was no significant difference. The back fat thickness, longissimus muscle area and meat yield grade were no significant difference. The marbling score showed significantly(p<0.05) higher in order of T3(4.5) > T1(4.0) > T2(2.7) > C(2.5). The meat color, fat color, texture and maturity were no significant difference. The quality grade was higher in T3 than in the other treatments(C, T1 and T2), but there was no significant difference. T3, which numerically had a higher daily gain and carcass quality grade, showed higher economic efficiency, whereas C showed low economic efficiency. Based on the above results, T3 treatment compared to the other treatments improved the daily gain, carcass quality grade and economic efficiency.