• 월간낙농육우
• /
• v.34 no.9
• /
• pp.106-109
• /
• 2014

최근 낙농가에서 바이패스 단백질의 이용성을 10%이상 증가시켜 주어 피트펄프, 면실 대체용으로 인기를 끌고 있는 사료 제품이 등장해 화제를 모으고 있다. 이 제품은 썬피드(경기 김포 통진읍 소재)의 주력 생산품인 캐쉬골드펠렛으로 캐슈 나무 열매의 내피를 가공해 만들어졌다. 술안주인 캐슈넛(Cashew Nut)으로 알려진 캐슈 열매의 내피가 어떻게 훌륭한 단미사료로 변신하는지 썬피드 이성종 대표와 이야기를 나눠봤다.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.198-205
• /
• 2010

In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

• Journal of the Korean Wood Science and Technology
• /
• v.46 no.1
• /
• pp.1-9
• /
• 2018

Nowadays, synthetic resin varnish such as cashew nut shell liquid (CNSL) is being used as well as traditional lacquer. The code of ethics states that material must be identical to the original when preserving cultural heritage. Therefore, lacquer should be used. However, problem is that even experts have difficulties differentiating lacquer and CNSL as they have similar components. Therefore, this study was carried out to identify the difference between lacquer and CNSL using IR and Py-GC/MS. As a result of IR, in lacquer, $720cm^{-1}$ peak was detected and in CNSL, $750cm^{-1}$, $720cm^{-1}$ and $700cm^{-1}$ peaks were detected. The results of Py-GC/MS detect benzene compounds and alkyl chains for both varnishes. However, hexanoic acid was detected from CNSL but not lacquer. Using these analytical methods, the differences between lacquer and CNSL can be identified on the scene. This is expected to be applied to the authentic conservation and restoration of lacquerware.

• 베이커리
• /
• no.3 s.392
• /
• pp.94-97
• /
• 2001

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.811-817
• /
• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Composites Research
• /
• v.21 no.1
• /
• pp.16-21
• /
• 2008

The cure behavior of epoxy resin with a conventional amide-type hardener(HD) was investigated in the presence of castor oil(CO), cashew nut shell liquid(CNSL) and CNSL-formaldehyde resin(CFR) by using a dynamic differential scanning calorimetry(DSC). The activation energy of curing reaction was also calculated based on the non-isothermal DSC thermograms at various heating rates. An one-stage curing was noted in the case of epoxy resin filled with CO, while the epoxy resin with CNSL and CFR showed a two-stage curing process. A competitive cure reaction was noted for the epoxy resin/CNSL(or CFR)/HD blends. In the absence of HD, the CFR showed lower values of curing enthalpy than that of CNSL. The activation energy of epoxy resin curing increased with increasing the CNSL and CFR loading.

• Weed & Turfgrass Science
• /
• v.5 no.3
• /
• pp.136-143
• /
• 2016

This study was conducted to investigate the algicidal characteristics of cashew nut oil (CNO) and to develop CNO mixtures with other compounds having synergistic effects on the growth inhibition against a blue-green alga, Microcystis aeruginosa. Among tested CNOs, CNO with higher anacardic acid contents (Ana-A) exhibited the best algicidal activity against M. aeruginosa. Ana-A showed broad algicidal spectrum with particular greater activity against blue-green algae than green algae. Ana-A showed the greatest activity against to Oscillatoria tenuis ($IC_{50}=0.19{\mu}g\;mL^{-1}$) among the tested blue-green algae and to Chlorella vulgaris ($IC_{50}=4.54{\mu}g\;mL^{-1}$) among the tested green algae, respectively. In a mixture experiment to evaluate a chemical interaction in M. aeruginosa control, Ana-A showed a strong synergistic effect with MSB and menadione, mild synergistic effect with citric acid, and additive effect with chryspophanol, copper sulfate and quinoclamine. Taken together, our results suggest that CNO containing higher anacardic acid can be used as an eco-friendly natural algicide for selective control of blue-green algae such as M. aeruginosa and O. tenuis through an optimization of application rate and in combination with synergists such as MSB and menadione.

• Korean journal of food and cookery science
• /
• v.25 no.1
• /
• pp.39-44
• /
• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Clean Technology
• /
• v.27 no.1
• /
• pp.69-78
• /
• 2021

Vegetable oils, such as palm oil and cashew nut shell liquid (CNSL), are used as major raw materials for bio-diesel in transportation and bio-heavy oil in power generation in South Korea. However, due to the high unsaturation degree caused by hydrocarbon double bonds and a high content of oxygen originating from the presence of carboxylic acid, the range of applications as fuel oil is limited. In this study, hydrotreating to saturate unsaturated hydrocarbons and remove oxygen in mixed bio-oil containing 1/1 v/v% palm oil and CNSL on monometallic catalysts (Ni and Cu) and bimetallic catalysts (Ni-Zn, Ni-Fe, Ni-Cu Ni-Co, Ni-Pd, and Ni-Pt) was perform under mild conditions (T = 250 ~ 400 ℃, P = 5 ~ 80 bar and LHSV = 1 h-1). The addition of noble metals and transition metals to Ni showed synergistic effects to improve both hydrogenation (HYD) and hydrodeoxygenation (HDO) activities. The most promising catalyst was Ni-Cu/��-Al2O3, and in the wide range of the Ni/Cu atomic ratio of 9/1~1/4, the conversion for HYD and HDO reactions of the catalysts were 90-93% and 95-99%, respectively. The tendency to exhibit almost constant reaction activity in these catalysts of different Ni/Cu atomic ratios implies a typical structure-insensitive reaction. The refined bio-oil produced by hydrotreating (HDY and HDO) had significantly lower iodine value, acid value, and kinetic viscosity than the raw bio-oil and the higher heating value (HHV) was increased by about 10%.

• Journal of Conservation Science
• /
• v.38 no.2
• /
• pp.133-143
• /
• 2022

In this study, we analyzed the rickshaw (Owned by the Daegu Modern History Museum) by measuring each material. The purpose of the study was to identify the materials in modern cultural assets that utilize a variety of materials in a complex way, and establish basic data for preservation and management. Using portable X-ray fluorescence analyzers (P-XRF), species identification, fiber identification, paint film analysis (microscope observation, SEM-EDS, FTIR) on metal, wood, fiber and paint was carried out. Brass, an alloy of Copper, Zinc and Iron, was measured in the metal parts. Further, wooden parts, such as Oak (Quercus acutissima), Japanese Cedar (Cryptomeria japonica), Bamboo (Bambusoideae). Torreya nucifera (Torreya spp.) were identified in the body. Fiber parts consisted mainly of cotton, but some parts were also made of leather. In terms of paint, rickshaws were applied with multiple layers, using cashew (synthetic paint used in place of lacquer). In sum, the rickshaw body part appeared to overlap with layers of fiber, metal (soild), paint, and colored (black, red) layer.