• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.818-823
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• 2002

Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was $14{\sim}17%$. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.375-380
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• 2017

This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.220-224
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• 2002

Alaska pollock roe is mainly used for the production of salt-seasoned and fermented seafood (Myungran-jeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In this study, the broken roes of Alaska pollock were salt-seasoned and stuffed into cellulose casing for commercial production. The chemical and microbial changes of the broken roes of Alaska pollock stuffed into cellulose casing fermented at 5 and $25^{\circ}C$, respectively, were analyzed at different ripening periods. On 5 week fermentation, pH decreased down to 5.60 and 5.10 at 5 and $25^{\circ}C$, respectively, but the amounts of lactic acid, amino-nitrogen, and volatile basic nitrogen increased continously as ripening period increased, higher at 25 than $5^{\circ}C$. The amounts of amino-nitrogen, 620 and 780 mg/100 g, were the highest on 3 week fermentation at $5^{\circ}C$ and on 1 week at $25^{\circ}C$, respectively. The numbers of total viable cell and lactic acid bacteria, $3.1{\times}10^6$ and $3.1{\times}10^5\;CFU/g$ at $5^{\circ}C$, and $1.9{\times}10^7$ and $2.8{\times}10^6\;CFU/g$ at $25^{\circ}C$, respectively, were the highest on 2 week fermentation.

• Korean Chemical Engineering Research
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• v.46 no.3
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• pp.545-549
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• 2008

The surface characteristics of calcined ${\gamma}-Al_2O_3$ particles as well as ${\gamma}-AlO$(OH) sol particles were controlled by aging in the boehmite sol preparation. As a result of the study, the IEPs of ${\gamma}-AlO$(OH) particles were decreased from pH 9.25 to pH 8.70 and those of the calcined ${\gamma}-Al_2O_3$ particles were decreased from pH 9.90 to pH 8.86 by the increase of the aging times. As a result of the acidic and basic characterization of the calcined ${\gamma}-Al_2O_3$ particles by the aging, the amount of acid sites was decreased from 0.1367 mmol/g to 0.0783 mmol/g by the increase of the aging times and Hammett acidity, $H_o$ was showed the acidic strength of 4.8 or above. On the other hand, the amount of basic sites was decreased from 0.4399 mmol/g to 0.3074 mmol/g by the increase of the aging times. Based on these results, we proposed the fact that the aging step in the sol-gel process was an important step to control the surface characterization of ${\gamma}-Al_2O_3$ particles including acidity and basicity.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• Journal of Animal Environmental Science
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• v.11 no.2
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• pp.125-134
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• 2005

This study was conducted to evaluate changes of microbial population, pepsin digestibility of protein and in vitro digestibility of nutrients of food waste mixture pasteurized and cured using a rotary drum system. A pasteurization process (30 min at $80^{\circ}C$) tended to decrease microbial populations and eliminated (P<0.05) molds in food waste mixture. The subsequent curing process increased (P<0.05) lactic acid bacteria counts which were reduced by the heated pasteurization process. The heated pasteurization process decreased (P<0.05) pepsin digestibility of protein in food waste mixture. In vitro digestibilities of dry matter and organic matter were high in the order of bakery by-product, wheat bran, food waste (=barley bran). These results indicate that food waste mixture pasteurized and cured using a semi-dehydration rotary drum system may be an effective animal feed resource.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.573-578
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• 1994

Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as $K^{+},\;Mg^{2+}\;and\;Ca^{2+}$ were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.42-47
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• 2019

The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.573-579
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• 2020

The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; however, lightness and yellow values were significantly decreased. Total sugar content was the highest during the second step and decreased significantly after the third step. The content of gingerol decreased with aging whereas 6-shogaol increased from 17.7 to 34.1 times the baseline. Total phenolic and flavonoid contents were the highest during the second step and decreased in the subsequent steps. The radical scavenging activities and reducing power were the highest during the second and third steps, respectively, and then they gradually decreased. The antioxidant activities of aged ginger during the aging process showed a high correlation with browning intensity, 6-shogaol, total sugar, and total phenolic content. Therefore, our study suggested that aging during the second and third steps were effective in optimizing antioxidant activity.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).