• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.29-34
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• 2002

주요 결과를 요약하면 다음과 같다. 가. 벼 종자, 상토, 흔합 접착액 등 펠렛재료를 스크류 컨베이어에 의해 회전 성형롤에 공급, 압축성형 배출함으로써 직경 12 mm의 구형 벼 펠렛종자를 제조할 수 있는 벼 펠렛종자 제조장치를 설계·제작하였다. 나. 설계·제작된 벼 펠렛종자 제조장치의 제조능력은 시간 당 약 13,000 개 ∼ 37,000 개인 것으로 나타났고 이때 성형률은 약 61% ∼ 71%였다. 하지만 벼 종자 손실률은 약 17% ∼ 48%로 매우 큰 것으로 나타나, 펠렛재료의 손실과 종자손상을 줄이기 위한 성형롤 및 펠렛재료 공급장치의 개선이 필요한 것으로 보인다. 다. 제조된 펠렛종자의 무게는 제조 직후에는 1.66 g, 완전 건조 후에는 약 1.3 g으로 나타났으며, 제조된 펠렛종자의 직경은 약 12.0 mm에서 건조 후 약 11.2 mm로 축소되었다. 라. 제조된 한 개의 벼 펠렛종자 내 포함된 벼 종자의 개수는 상토와 벼 종자의 혼합비에 따라 다르게 나타났는데 혼합비 6 : 1에서 펠렛종자 당 종자 개수는 4.1 립, 혼합비 7 : 1에서 3.6 립, 그리고 혼합비 8 : 1에서는 3.1 립으로 나타났다. 마. 건조 후 벼 펠렛종자의 압축강도를 측정한 결과 건조기를 이용한 경우는 118 N ∼ 137 N, 음지 건조의 경우는 88 N ∼ 108 N으로 조사되었으며, 대체적으로 운반 및 파종 과정에서의 취급성은 문제가 없을 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.55-60
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• 1986

The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.827-838
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• 1997

Optimal substrates and reaction conditions were studied to develop boiled or roasted meat flavor by Maillard reaction under a model system. Sugars for the reactions were xylose, ribose, glucose, lactose, maltose, and sucrose. Amino acids were cystine, cysteine, methionine, lysine, and glycine as the reaction substrates. The reacted solutions were measured their absorbances at 278 nm and 420 nm and were evaluated their sensory properties. Except cysteine, the pentose mixtures with all of the four amino acids showed a faster reaction rate than those mixtures with hexose or disaccharides. pH was decreased rapidly until 8 hours and then changed a little thereafter. Sensory evaluation showed that cystine-lactose or cystine-xylose from single substrate and cystine-lactose-maltose, and cystine-lactose-xylose from mixed substrates reacted at $100^{\circ}C$ for 16 or 20 hours were found to be close to boiled or roasted meat flavor. The volatile compounds from the four selected sugar-amino acid solutions by GC/MS were 8 hydrocarbons, 10 aldehydes, 6 ketones, 7 alcohols, 2 aromatics (benzene), 1 ester, 4 furans, 1 base and 5 sulfur compounds.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.280-285
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• 2003

This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and rice jelly) eave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28∼0.30 and 27.22∼27.44, respectively.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.168-169
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• 2003

본 연구에서는 새벽과 오전에 비교적 흐렸음에도 불구하고 오존 주의보가 발령된 1999년 7월 18일을 대상으로 하여 고농도 오존의 발생에 대한 연구를 하였다. 부산 지역 3곳에서 동시에 1시간당 120ppb이상의 고농도는 11시 이후부터 15시에 걸쳐 구름이 엷어지면서 강하게 내리쬔 일사량에 의해 급격히 증가하여 생성된 것으로 나타났다. 특히 본 연구에서는 오전 9시나 10시경에 나타나는 혼합층 성장에 따른 상층의 고농도 오존의 연직혼합 현상은 없었던 것으로 보인다. 1999년 7월 18일의 고농도 오존은 공기가 정체한 상태에서 11시 이후의 강한 일사에 의한 광화학반응에 의해 1시간당 50ppb의 오존이 생성되는 고속생성에 의해 오존주의보가 발령된 것으로 판단된다. 따라서 향후 이러한 기상상태가 예상된다면 고농도 오존발생에 대한 경각심을 가지는 것이 현명하다고 본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.583-587
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• 2006

Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.627-632
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• 2019

In this study, Laminaria japonica was used as a substrate for a mixed aerobic microbial consortium. Laminaria japonica is well-known as a representative brown algal biomass possessing advantages of cheap cost, and high productivity and carbohydrate content. A biological saccharification system was established by inoculating and enriching the mixed aerobic microbial consortium. Production of the soluble carbohydrate and reducing sugar at different hydraulic retention times (HRT) was observed. The efficiency of saccharification increased according to the decrease of HRT. The maximum saccharification yield in a continuous biological pretreatment process was 17.96 and 4.30 g/L/day for the soluble carbohydrate and reducing sugar, respectively at the HRT of 1 day. In contrast, the staccharification yield decreased drastically at the HRT of 0.5 day. Experimental results indicate that Laminaria japonica is a promising material for the production of useful products, in particular for the saccharification through a biorefinery process. It can thus be concluded that a continuous biological pretreatment process using a mixed cultivation system can be successfully employed for the biorefinery technology.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.533-538
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• 1989

The enhanced growth and lactic fermentation of L. acidophilus, when mixed with S. uvarum, was investigated. Spent medium of S. uvarum, at 10%, stimulated the growth and lactic fermentation of L. acidophilus, and also increased the content of monosaccharide while decreased the contents of sucrose, raffinose, and stachyose in soymilk. While single culture of L. acidophilus consumed only the monosaccharides in soymilk, the mixed culture of L. acidophilus and S. uvarum consumed almost all the oligosaccharides as well as the monosaccharides in soymilk. Thus it was assumed that S. uvarum converted the oligosaccharides into monosaccharides so that L. acidophilus can produce more lactic acid and cell mass by using the increased monosaccharides.

• Food Science and Preservation
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• v.21 no.3
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• pp.388-395
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• 2014

Six types of mixed cereals powder were prepared using different mixing ratios of barley, proso millet, sorghum, and adlay, and their nutritional components and functionalities were analyzed. The mixed cereals powders contained high levels of crude protein. The free amino acid and mineral contents of Sample E were the highest among all the samples. Fructose, glucose, sucrose, and maltose were detected as the four major free sugars in all the mixed cereals powders, and Sample D had the highest amount of reducing sugar among all the samples. The total polyphenol and total flavonoid contents of Sample F were significantly higher than those of the other samples. Sample C showed the highest level of DPPH radical scavenging activity and reducing power. As for the ABTS radical scavenging activity, the $IC_{50}$ of Sample D was the lowest among all the samples, but did not significantly differ from that of Sample C. Therefore, we suggest 2:2:1:1 (in Sample D) as the best mixing ratio of barley, proso millet, sorghum, and adlay to produce a mixed cereals powder with excellent nutritional value and antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1006-1015
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• 1997

Whole soybean meju was fermented with four Bacillus strains for 45 hr in its model system. The pH range of the product was $7.98{\sim}8.68$, the contents of amino nitrogen and ammoniacal nitrogen were $286{\sim}439\;mg%,\;0.11{\sim}0.23%$, respectively and that of reducing sugar ranged $0.65{\sim}2.24%$. During fermentation, the enzyme activities increased up to $30{\sim}40\;hr$ of fermentation and slightly decreased after 45 hr. Stachyose was special sugar components for B. licheniformis and raffinose was for B. natto. The components of the organic acid showed distinctive patterns among four products and the patterns of amino acids and fatty acids were almost similar to those of other reports. The main and common odor concentrates of meju were pyrazine components, 3-methyl-1-butanol, acetic acid and ethanol. Chunggukjang, mixed with B. natto and B. licheniformis showed more acceptabilities than other combinations. Soybean paste, mixed with B. megaterium and B. subtilis, soysauce, mixed with B. megaterium and A. oryzae showed excellent acceptability, respectively.