• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.304-311
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• 1999

This experiment was conducted to find out the optimum condition of aeration rates for removal of malodor and to improve the compost quality. The aspect of ammonia emission and amounts of volatilization were investigated in the enclosed composting reactor of 242 liters piled with mixed materials of dairy manure and rice straw, which adjusted to 65% of initial moisture content and controlled by four different aeration rates. Mature temperature increased suddenly in initial composting time and decreased with Increasing aeration rates. The treatment of $1.79l\;min^{-1}kg\;dry-solids^{-1}$ results in overcooling and rapid drying of composting materials because of too much aeration. The average concentration of ammonia emitted from composting for 24 days was the range of 25.3 to $239.8mg\;l^{-1}$ and was highest in the treatment of $0.09l\;min^{-1}kg\;dry-solids^{-1}$, followed by 0.90. 0.18 and $1.79l\;min^{-1}kg\;dry-solids^{-1}$. The range of maximum concentration by different aeration rates was $335{\sim}2279mg\;l^{-1}$ and it wan highest in the treatment of $0.09l\;min^{-1}kg\;dry-solids^{-1}$, followed by 0.18, 0.09 and $1.79l\;min^{-1}kg\;dry-solids^{-1}$. Relationship between the ammonia concentration emitted and temperature matured under different aeration rates showed an exponential positive correlation with 1% significance and had a trend of clear increase in ammonia concentration with increasing temperature over $50^{\circ}C$. Most of ammonia volatilized within plays after composting. The volatilization rate of ammonia ranged from 0.056 to 0.453 per dry solids of materials and it was highest in the treatment of $0.09l\;min^{-1}kg\;dry-solids^{-1}$, followed by 0.18, 0.09 and $1.79l\;min^{-1}kg\;dry-solids^{-1}$. Amounts of ammonia volatilized under composting condition of this experiment was estimated to be highest in the aeration range of 0.9 to $1.0l\;min^{-1}kg\;dry-solids^{-1}$.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.6
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• pp.393-398
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• 2008

Several researchers have proposed models or equations to predict soil $CO_2$ flux from more readily available biotic and abiotic measurement. Tree commonly used abiotic variables were N mineral and soil temperature and soil water content. This study was conducted to determine $CO_2$ emission to mineral N, soil water content and soil temperature with clay loam and sandy loam in pepper cultivation in 2004~2005. $CO_2$ flux in the upland with different levels of soil water potential was measured at least once in two weeks during the cropping period in the pepper cultivation plots. Soil water potential in the clay loam and sandy loam soils was established at -30kPa and -50kPa by measuring the soil gravimetric water content with two replications. $CO_2$ emission rate from the differently managed plots was highly correlation coefficient to between the mineral N ($R=0.830^{**}$, $0.876^{**}$) and soil temperature ($r^2=0.793^{**}$, $0.804^{**}$) in the clay loam and sandy loam, respectively. However, the relationships between $CO_2$ emission and soil water content were non-significant. $CO_2$ emissions at sandy loam soils was lower to 21~37% than at clay loam soils for both soil water conditions without differences in yield. At difference levels of soil water conditions, $CO_2$ emission at -50kPa decreased to 37.5% in comparison with that at -30kPa. From the path analysis as to contribution factors of GHGs, it appeared that contribution rate was in the order of soil temperature (54.9%), mineral N (32.7%), and soil moisture content (12.4%).

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.259-271
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• 1985

The purpose of this study was to develop supplementary foods for infants and young children in order to improve their nutritional status. Three formulas composed of rice, soybeans, fish, dry skim milk and sesame in varying proportions were studied. The three formulas, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$, were consisted of Rice(R), Soybean$(S_{1})$, Sesame$(S_{2})$ (60 : 35 : 5) , Rice, Fish(F), Soybean, Sesame (60 : 10 : 25 : 5) , and Rice, Dry Skin Milk (M), Soybean, Sesame (60 : 10 : 25 : 5), respectively. A proximate analysis and amino acid determination were made on the developed formulas. In the animal assay, growth rate, PER and FER were evaluated and biochemical analyses were also carried out. A storage test and the cost evaluation were also conducted. The summarized results are as follows : 1) The proximate composition of the three formulas were 7.3-7.4% of moisture, 15.9-21.5% of crude protein, 7.8-9.6% of crude fat and 2.5-2.8% ash. 2) The result of amino acid analysis showed that the 1st limiting amino acids of $RS_{1}S_{2}$ and $RFS_{1}S_{2}$ were lysine (amino acid score, 76.6) and threonine (amino acid score, 93.3), and that of $RMS_{1}S_{2}$ and the commercially prepared formula were sulfur containing amino acids (amino acid score, 82.0 and 54.4). When the contents of the amino acids of the three formulas were compared with mother's milk and cow's milk, the balance of the amino acid of each formula was superior to mother's milk but inferior to cow's milk. 3) In the animal assay, the growth rate of all groups increased gradually during the experimental period. 4) The C- PER, which was corrected on the basis of the casein PER of 2.5 was 2.99, 3.38 and 3.10 in the $RS_{1}S_{2}$, $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ respectively. The C- PER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were Significantly (P<.05) higher than that of the casein. 5) The FER of the casein, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$ were 0.37, 0.39, 0.43 and 0.39, respectively. The FER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were also significantly (P<.05) higher than that of the casein. 6) The concentrations of hematocrit, hemoglobin, total protein and albumin in the serum of the rats of all groups were not significantly different among groups. 7) The storage stability test showed that the total plate count (TPC), the coliforms count and the bacterial spore count in the ingredients were quiet low. However, after 30 and 60 days storage, the count in $RFS_{1}S_{2}$ increased and were higher at room temperature than refrigerated temperature. 8) In the cost evaluation, the cost of the developed formulas was \1,826-2,626 / kg. This was less than that of the commercially prepared formula (\3,300-4,073 / kg) and that of the imported formula (\4,250-8,720 / kg).

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.105-113
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• 2013

The present study was performed to assess the worth of using the by products for seaweed (Eucheuma spinosum) ethanol production process (SEPPB) as broiler feeds. For this purpose, 225 broiler chicks (white mini broilers) were used as experimental animals. The control (Control group) was fed with the broiler feeds. 5% mixture (5% SEPPB group) was fed with a 5% SEPPB mixture feeds, and the 10% mixture (10% SEPPB group) was fed with a 10% SEPPB group mixture feeds. The experiment was repeated for five times and 15 birds were assigned in each experiment and the experimental period was five weeks. There was no difference in the rate of weight gain until the second week of the 5% SEPPB group and 10% SEPPB group. However, the weight gain rate was increased to 6.2% for the 5% SEPPB group and 11.4% for the 10% SEPPB group as compared to the Control group at the third weeks of the experimental period. There was no statistical significant difference in terms of feed FCR and feed intake. Analyses of the quality of chicken breasts showed that pH was 2.5% higher in the 5% SEPPB group and 2.3% higher in the 10% SEPPB group. Shearing force was 31.3% lower in the 5% SEPPB group and 14.7% lower in the 10% SEPPB group, while heating loss was 14.4% lower for 5% SEPPB group and 10% SEPPB group when compared to the Control group. No significant differences were observed in terms of moisture, protein, and crude ash components in chicken breast analyses. However, crude fat was 36.8% higher in the 5% SEPPB group when compared to the Control group (P<0.05). Analyses of fatty acid in chicken breast meat showed that stearic acid was significantly higher in the 10% SEPPB group (P<0.05) and linolenic acid was significantly higher in 5% SEPPB group and 10% SEPPB group in comparison to the Control group (P<0.05). Interleukin-2 (IL-2) in blood serum was 44% higher in the 5% SEPPB group and 36% higher in the 10% SEPPB group (P<0.05). Interleukin-6 (IL-6) was similar in both the Control and the 5% SEPPB group, but it was 62% higher in the 10% SEPPB group in comparison to the Control group (P<0.05). Analyses of serum chemical values revealed that albumin was the highest in the 5% SEPPB group, followed by the Control group and then 10% SEPPB group.

• Magazine of the Korean Society of Agricultural Engineers
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• v.13 no.2
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• pp.2262-2275
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• 1971

Fourteenes rervoirs maintained by the local land improvement associations in the province of Chullabuk-Do and 20 reservoir maintained by thos in the province of Chullanam-Do, were surveyed in connection with a correction between storage capacity and sediment deposit. In addition to this survey, 3,347 of small reservoir, that lie scattered around in the above-mentioned two provinces were investigated by using existing two provinces were investigated by using existing records pertaining to storage capacity in the office of City and country, respectively. According to this investigation the following comclusions are derived. 1. A sediment deposition rate is high, being about $10.63m^3/ha$ of drainage area, and resulting in the average decreasc of storage capaity by 27.5%. This high rate of deposition coule be mainly attributed to the serve denudation of forests due to disorderly cuttings of trees. Easpecially, in small reservoir, an original average design storage depth of 197mm in irrigation water depth is decreased to about 140mm. 2. An average unit storage depth of 325.6mm as the time of initial construction is decreased to 226mm at present. This phenomena causes a greater shortage irrigation water, since it was assumed that original storage quantity was already in short. 3. Generally speaking, seepage rates through dam abutment intakepipe, etc, are high due to insufficient maintenance and management of reservoir. 4. It is recommended that sediment deposit should be dredged when a reservoir is dry in drought. 5. Farmers usually waste excessive irrigation water. 6. Water saving methods should be practiced by applying only necessary water for growing stage of rice. 7. In are as where water defficiency for irrigation is severe, a soil moisture content should be kept at about 70% by applying water once in several days. 8. Tube wells should be provided so as to exploit ground water and subsurface current below stream bed as much as possible. 9. If an intake weir was constructed, a water collection well should be built for the use in drought. 10. Water conservation should be forced by converting devastated forests contained in the drainage area of reservoir to protected forests so as to take priority of yrefor estation, gully control, the prohibition of disorderly cutting of trees, etc. 11. Collective rice nurseries should be adopted, and it should be recommended that irrigation water for rice nurseries is supplied by farmer themselves. 12. Sediment desposit in reservoir should be thoroughly dreged so as to secure a original design storage capacity. 13. The structure of overflow weir should be automatic so as to freely control flood level and not to increase dam height.

• Journal of Korean Society of Forest Science
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• v.107 no.3
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• pp.237-244
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• 2018

This study was carried out in order to secure basic data of seedling mass propagation technique of Rhododendron mucronulatum which is the native tree species of Korea by surveying the characteristics of its fruit and seed. The fruits were collected at Mt. Goryeo in Ganghwa-gun on different dates in 2013; August 26th, September 5th, September 12th, October 4th. The seed germination test was carried out at 5, 10, 15, 20, 25 and $30^{\circ}C$. Moisture content of the fruit was highest (54.5%) in the fruit collected on September 5th. Number of the seeds in a fruit was 91.3 to 116.3, regardless of the collection date. Seed length was highest ($1947.4{\mu}m$) in the seeds collected on October 4th and seed width was highest ($727.3{\mu}m$) in the seeds collected on September 12th. Germination rate of the seeds was highest at $25^{\circ}C$ regardless of the seed collection date, which showed the highest value(27.3%) in the seeds collected September 12th. Meanwhile, the seeds were not germinated not at all at 5, 10 and $30^{\circ}C$. $T_{50}$ and mean germination time of the seeds got shorter at the higher temperature. Germination uniformity got lower when the collection date got later. Germination speed of the seeds was fastest at $25^{\circ}C$. According to the results of this study, it seems that the appropriate time to collect fruit and seed is between September 12th and October 4th, and the appropriate temperature for the seed germination is $25^{\circ}C$.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.115-124
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• 2016

The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

• Journal of Korean Society of Forest Science
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• v.107 no.1
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• pp.71-80
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• 2018

The effect of $SO_2$ treated pads (Sodium metabisulphate 0, 0.5, 1.0, 2.0 g/kg) on the quality of dried persimmons and dried persimmons slices were investigated. The $SO_2$ treated pads did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons and dried persimmons slices. The color change (${\Delta}E$) of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=6.0, 6.2) in control, whereas that was the lowest (value=4.8, 4.7) under $SO_2$ pad 2.0 g/kg condition, respectively. When we measured the browning degree of dried persimmons, they showed O.D. 0.65, 0.57, 0.29, and 0.18 in serial dilution treated pads with $SO_2$ pad 0, 0.5, 1.0, and 2.0 g/kg. The browning degree data from aforementioned dried persimmons after 8 weeks was similar to that from dried persimmons slices. The decay rate of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=33.3%, 36.7%) in control, whereas that was the lowest (value=3.3%, 6.7%) under $SO_2$ pad 2.0 g/kg condition, respectively. The concentration of residual $SO_2$ in dried persimmons and dried persimmons slices were detected within a safe range of 15.3~30.0 ppm. Therefore, the shelf-life of dried persimmons and dried persimmons slices were lengthened in $SO_2$ treated pads (especially in $SO_2$ pad 2.0 g/kg) for inhibiting of browning and decay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.