• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.226-235
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• 2019

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

• Journal of the Korean Wood Science and Technology
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• v.42 no.3
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• pp.318-326
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• 2014

This study was conducted to investigate the potential of non-used forest biomass residues as raw materials for making wood pellets with additives such as wood tar and starch and to evaluate fuel characteristics of the pellets. Wood tar, a by-product provided from the carbonization process of wood, could be a suitable additive for wood pellet production due to its higher calorific value and lower hazardous heavy metals, such as cadmium and mercury, compared to woody biomass. When the wood tar (10 wt%) was added, the calorific value was increased from 4,630 kcal/kg (wood pellet without additive) to 4,800 kcal/kg (wood pellet with additive). With the increase of additive amount into wood pellet, the length and individual density of wood pellet increased. In addition, bulk density of the pellets was increased, whereas the fine content was decreased. Consequently the overall productivity of wood pellets was improved by adding 2 w% additives into wood pellets; the percentage of productivity increase was 5.9% and 4.9% for adding starch and wood tar, respectively.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.819-825
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• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1126-1137
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• 2020

Objective: Pellet durability, particle size distribution, growth response, tibia bone characteristics and energy retention were measured to evaluate cassava as an alternative energy source to replace maize in broiler diets with or without Ronozyme (A+VP) enzyme composites. Methods: A total of 480 one-day broiler chicks were randomly assigned to 8 treatments in a 4×2 factorial arrangement. Four levels of cassava: (0%, 25%, 50%, 75%) and 2 levels of enzymes (0 and 500 g/tonne) were used. Each treatment was replicated six times, with ten birds per replicate. Results: The particle size distribution in the diets showed an increasing trend of small particles with increase in cassava level. Pellet durability decreased (p<0.05) with cassava inclusion. Feed intake was highest in birds fed diets with medium cassava level at 1 to 24 d and 1 to 35 d of age. The body weight gain of birds reduced (p<0.037) as cassava level increased, but it increased (p<0.017 when enzymes were added. The feed conversion ratio was high (p<0.05) when cassava level was increased, but it reduced (p<0.05) when enzymes were added. The dressing percentage (DP), and weight of drumsticks reduced (p<0.05) with increasing cassava level. Enzyme supplementation increased (p<0.05) DP, and weight of breast, thighs and drumsticks. Ash content, weight, length, width, and bone strength decreased (p<0.05) when cassava level was increased, however, they were increased with enzyme addition. The contents of Ca, K, and Zn were raised (p<0.001) with increasing cassava level. Enzyme inclusion increased (p<0.001) all mineral contents in tibia bones. Body fat and energy retained as fat decreased (p<0.001) as cassava level increased. Enzyme inclusion increased (p<0.05) body protein content and energy retained as protein. Conclusion: Although broiler performance was depressed by high levels of cassava inclusion, it was not affected by low levels, which further improved by enzyme supplementation.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.517-527
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• 2023

This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.213-222
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• 2017

Heat treatment of wood is an attractive alternative environmentally-friendly treatment to add value of less valuable woods by improving color, dimensional stability, and natural durability. To improve the color properties of Korean white pine (Pinus koraiensis) and royal paulownia (Pauwlonia tomentosa), we treated the woods at $160^{\circ}C$, $180^{\circ}C$, $200^{\circ}C$, and $220^{\circ}C$ for 2 hours. Color change after heat treatment was evaluated using the CIE-Lab color system and survey was conducted to determine the consumer preferences towards color of heat-treated wood. Lightness ($L^*$) decreased with increasing temperature and the higher degree of change was obtained in royal paulownia. The red/green chromaticity ($a^*$) in both wood decreased after heat treatment at $160^{\circ}C$, and constantly increased after heat treatment at $180^{\circ}C$ to $220^{\circ}C$. Yellow/blue chromaticity ($b^*$) in Korean white pine tended to increase after heat treatment at $160^{\circ}C$, then decreased gradually afterwards. In royal paulownia, $b^*$ values linearly increased with increasing temperature. Overall color change (${\Delta}E^*$) increased with increasing temperature with higher degree obtained in royal paulownia. Samples with the clamps in both wood species showed lower degree of the change in $L^*$, $a^*$, b and ${\Delta}E^*$. The results of the consumer preferences test showed that the darker colors of heat-treated woods were more preferred by consumers compared to the lighter colors of untreated woods. Consequently, heat treatment could enhance the color properties of Korean white pine and royal paulownia woods for value added products.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.38-43
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• 2015

To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and living-silkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.316-329
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• 2008

Recently the increased attention pays on the processing of multiple, relatively low quantity, high value-added products resulted in adoption of batch process in the chemical process industry such as pharmaceuticals, polymers, bio-chemicals and foods. As there are more possibilities of the improvement of operations in batch process than continuous processes, a lot of effort has been made to enhance the productivity and operability of batch processes. But the chemical process industry faces a range of uncertainties factors such as demands for products, prices of product, lead time for the supply of raw materials and in the production, and the distribution of product. And global competition has made it imperative for the process industries to manage their supply chains optimally. Supply chain management aims to integrate plants with their supplier and customers so that they can be managed as a single entity and coordinate all input/output flows (of materials, information) so that products are produced and distributed in the right quantities, to the right locations, and at the right time.The objective of this study is to solve the purchase, distribution, production planning and scheduling problem, which minimizes the total costs of production, inventory, and transportation under uncertainty. And development of SCM model in chemical industry including batch mode operations. Through that, the enterprise can respond to uncertainty. Also integrated process optimal planning and scheduling model for manufacturing supply chain. The result shows that, the advantage of supply chain integration are quality matters seen by customers and suppliers, order schedules, flexibility, cost reduction, and increase in sales and profits. Also, an integration of supply chain (production and distribution system) generates significant savings by trading off the costs associated with the whole, rather than minimizing supply chain costs separately.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.26-33
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• 2023

Eugenol, which can be extracted from clove oil, is a phenolic aromatic compound and has been found to have antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, and antioxidant functions. Consequently, clove oil has long been used in several fields (food, medicine, skincare). Hence, in this study, the sensory profile of clove oil contained in milk analogs (almond, oat, and soy milks) was evaluated at different amounts (added at 0.25%-0.5% increments from 0% to 1.5%). Because of the strong scent of clove oil, the value of the evaluation for sensory profile determined in this study tended to be low. However, compared with the control group, good values in the evaluation for the sensory profile were found in all samples containing 0.25% of clove oil. We evaluated clove oil contained in milk analogs to help increase their sales through products with improved functionality.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.1
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• pp.104-114
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• 2011

There is rising interest in green energy, energy efficient equipment, and products as countries show increased interest in 'Low Carbon and Green Growth'. The cellphone has become one of the essential influences on modem people beyond the meaning itself by the release and the commercialization of the Smartphone. Thus, it considers that the introduction of fashion for cellphones and digital devices to be always on should be a quite natural design attempt for humans to wear clothes at all times. In addition, outdoor activities increase as the population enjoys more sports and leisure time that requires the development of specialized outwear such as the development of a functional jacket. This specialized field is associated with higher value-added businesses. This study made a prototype of a functional jacket equipped with solar cells that established a system of a fashion design that is harmonious with green growth as a plan to measure of fashion design for green growth. The objects of this study are as follow: First, the study seeks a design method for green growth. Second, it makes a prototype to present the improved design method. Third, it presents the establishment of a design system that considers green growth and the concrete measures practical for the system. It established the design system and made the prototype of functional jacket equipped with solar cells, LED, and digital devices as a measure of design for green growth based on the improvement plan of the design that the problems had been supplemented for. Previous studies were mainly about prototypes that attempted to equip mobile digital devices as a study of smart wear; however, this study leaves the issue of power supply for a follow-up study that is different from preceding studies.