• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.133-136
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• 1998

0.1 내지 $4 \mum$의 입도분포를 가진 kaolin용액을 dead-end형 여과 장치(Amicon Cell, 8050)를 이용하여 공칭세공이 $0.2 \mum$인 PTFE막으로 농도 및 운전압력에 따른 투과실험을 하였다. Kaolin 용액의 투과유속은 케이크 저항이 지배적이었으며 초기에는 분리막 표면에 케이크가 형성되고 그 후에 분리막 세공의 오염이 발생하는 것으로 관찰되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.621-626
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• 2003

The aim of this study was to evaluate the effects of 40% sucrose replacement with oligosaccharides (fructo- orisomalto-) in sponge cakes. The 18 female college students were divided into two groups; fructooligosaccharide sponge cake group (FOS) and isomaltooligosaccharide sponge cake group (IMOS). In each group, the subjects received 50 g/d of sponge cake which contained about 8 g oligosaccharides for 2 weeks. The results were as follows: (1) Frequency of stool evacuation tended to increase after 1 week and significantly increased after 2 weeks in both groups. (2) Shape and color of stool did not change in FOS group but the IMOS group showed significant improvement. (3) The stool amounts per defecation were not significantly different in both groups. (4) The time of defecation decreased 50% after 1 week in FOS group and tended to decrease gradually in IMOS group. (5) Consistency of stool was significantly decreased after 1 week in both groups and continuously decreased until 2 weeks. (6) Effort for evacuation and comfort feeling after evacuation were significantly improved only in IMOS group after 2 weeks. (7) Gastrointestinal complaints concerning diarrhea, abdominal pains, nausea, flatulence, loss of appetite and weight and bloating were apparent. The symptoms such as abdominal pains, flatulence, and bloating in FOS group lasted for 2 weeks. However, the complaints appeared only during two or three days in IMOS group. In conclusion, our results suggest that isomaltooligosaccharide was more effective than fructooligosaccharide for preventing constipation because isomaltooligosaccharide worked safely in gastrointestinal lumen.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.56-60
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• 2014

We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake, a model system of convenient food products. The pH and moisture content gradually decreased with increasing levels of added licorice powder (p<0.05). The weight and height of the cakes decreased, and the baking loss increased as higher amounts of licorice powder were included in the formulation (p<0.05). The lightness and hardness both decreased, whereas browning increased significantly (p<0.05) with the addition of licorice powder. In addition, we observed a significant increase (p<0.05) in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities that correlated well with the licorice powder content. In consumer acceptance tests, the addition of 4% licorice powder had the most favorable effect on consumer preferences for all the attributes examined. Based on these observations, we recommend supplementing pound cakes with 4% (w/w) licorice powder to take advantage of its functional properties without sacrificing consumer acceptability.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.3
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• pp.77-84
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• 2006

The objective of this research is to evaluate various reclamation methods of sewage sludge cake after treating with microwave under optimum conditions. In this study the sewage sludge cakes used from S and N wastewater treatment plants in the P city. Microwave with an induced electricity heating way was employed for dehydration of sewage sludge cake. Microwave operation conditions is 2,450 MHz of frequency and the power with 1 to 4 kW. This sewage sludge cake had a moisture content of 70%. The moisture content of the sludge decreased notable up to 2%(wt) resulted in breaking of cell wall. When the treated sewage sludge cake mixed with soils could be applied to use midterm and last cover material soils. Moreover, the adsorption ability of heavy metals such as copper, lead, chromium and cadmium was greatly enhanced by treated sewage sludge cake. Within 30 minutes, 1ppm of copper, chromium and cadmium and 10ppm of lead with 1g of the treated sewage sludge cake in $100m{\ell}$ were below detection. It was possible to use the treated sewage sludge cake as an absorbent for absorption of toxic heavy metals. Results from this research indicated that using of microwave radiation was an effective method for treating sewage sludge cake economically and environmental. A point of view of reclamation, the treated sewage sludge cake appeared to be feasible with an adsorption of heavy metals in steady of using expensive yellow earth.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.74-81
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• 2007

Using the new experimental method named "filtration-permeation", the average specific resistances which plays an important role in designing cake filtration apparatus and the development of cake filtration theory were measured in this study. By this new experimental method, two kinds of average specific resistances are measured. The one from the filtration is named 'filtration average specific resistance $\alpha_{avf}$, and the other from the permeation of particle eliminated water through the pre-formed cake is named 'permeation average specific resistance $\alpha_{avf}$. The "filtration-permeation" method is applied to three different kind of suspensions(i.e. particulate suspension, pre-flocculated suspension and macro-molecule suspension) to obtain filtration and permeation average specific resistances. A theoretical procedure of cake filtration is studied based on the values of permeation average specific resistance. With the study it was concluded that the influence of the sedimentation during particlulate filtration operation could not be ignored as commonly used. And the solid content of suspension, S, which also regarded usually as constant, changes during filtration of particles. It is also verified that the exact value of solid content of cake for floe filtration could not be obtained. These significant problems are all solved by our new "filtration-permeation" experimental method.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.4 no.2
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• pp.179-186
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• 2006

Chemical wastes are generated from nuclear facilities and R&D laboratories, but the uranium concentration in the final dried cake is evaluated into 11.2 Bq/g, which exceeds the exemption level of 10 Bq/g for each U isotopes, so the cake is categorized into a radioactive waste. Acid dissolution was applied to extract uranium from the waste sludge, and uranium adsorption on the dissolved solution was experimented by using IRN-77 and Diphosil bead. A large amount of resin was required to get above 80% of uranium removal, which was found to be due to a large amount of metal ions simultaneously dissolved from the precipitates with uranium. As an alternative method, acid dissolution is applied to the dewatered wet cake of the sludge, and the natural evaporation method is adopted for the dissolved solution. The uranium concentration of the dissolved solution was estimated to be 6.97E-01 Bq/ml, and the specific activity of the final waste sheets is evaluated to be 4.3 Bq/g. These results lead to the suggestion that the application of acid dissolution to the wet cake and the natural evaporation for the dissolved solution is an effective treatment method for chemical wastes containing uranium.

• Food Science and Preservation
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• v.16 no.2
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• pp.155-159
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• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.856-864
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• 2003

The purpose of this study was to examine the quality variations of cake and cake batter when either butter or soybean oil was added in plain sponge cake batter. Soybean oil or butter was added to the batter at ratios of 20, 40, and 60% at 20, 35, 60, and $80^{\circ}C$. The physico-chemical properties of cake batter and cake were measured to evaluate the effects of ratio and temperature of butter and soybean oil. At higher ratios of butter or soybean oil and lower temperatures, the specific gravity of the cake batter increased while the interrelations among weight, volume, and specific loaf volume decreased. L- and b- values were the same, but a-value increased remarkably with higher ratios of butter. The effect of adding butter or soybean oil on hardness was shown to be lowest at 40% and $80^{\circ}C$. Baking loss in the baking process with soybean oil decreased with increasing oil quantity and temperature. Moisture content did not change with temperature, but did decline with increasing amounts of butter or soybean oil. These results show that the optimum condition for sponge cake would be 40% soybean oil at $80^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.