• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.264-270
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• 2016

This Study is to into fuel using a torrefation reaction to food waste. When the fuel of only food waste alone, fuel value is was performed at a ratio of sewage sludge constant attempts to prevent low. Mixing ratios of food waste and sewage sludge, 10:0, 8:2, 6:4, 5:5. Regardless mixing ratio, it was possible to confirm that decreases the moisture content of 10% or less at a reaction temperature of $240^{\circ}C$ or higher. As the ratio of the reaction temperature and the sewage sludge is high, the fixed carbon content is increased. It was measured at up to 36%(mixing ratios6:4, reaction temperature $270^{\circ}C$) from the initial 1.1%. From the reaction temperature $240^{\circ}C$ satisfied with 3000Kcal/Kg or more is a SRF criteria shows the calorific value. It was possible to obtain a heating value that is increased from the raw sample approximately sextuple. As reaction temperature is heightened, Van krevelen Diagram moved to the range of Lignite range. It was possible to obtain high fuel ratio and 5,500Kcal/kg or less of a combustility index as the sewage sludge mixing ratio becomes high. Increase the fixed carbon content, than those food waste alone solid fuel into and improved fuel costs, it is necessary to ensure that the quality of the fuel is improved.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.195-195
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• 2023

• Journal of environmental and Sanitary engineering
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• v.15 no.3
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• pp.23-23
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• 2000

In this study, to determine the optimum fermentation process for the feed production of food wastes and estimate the practical value of fermented feed using kudzu creeper and sawdust as bulking agent. This study considered initial C/N ratio control as the fermentation process variables. The results are summarized as follows. Minimum water contents of byproducts in the fermentation feed production showed 3994(kudzu), 37%( sawdust) at the C/N ratio 25 and 45%(kudzu, sawdust) at the C/N ratio 35. Temperature variations in the fermentation feed production at the C/n ratio 25 indicated 68'C(kudzu), 70'C (sawdust).Optimum condition of consists of fermentation process of water content, C/N ratio and permeability (porous structure of the mixture). For optimum fermentation of gravitationally, dewatered garbage, the proper mixing ratios of kudzu(moisture contents : 17.3%) and sawdust(moisture contents : 13.2%) were 41% and 39%, respectively Major biological reaction in the aerobic fermentation feed production occurred during 12~14hrs

• Food Science and Preservation
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• v.17 no.5
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• pp.581-585
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• 2010

The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers ($520mm{\times}355mm{\times}182mm$) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at $5^{\circ}C$. The internal fruit temperature was $18^{\circ}C$ and the times taken to attain $2^{\circ}C$ after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at $5^{\circ}C$. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.589-591
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• 1993

Effects of enzymatic hydrolysis of polysaccharides with using three commercial mixed enzymes (Ultrazyme, Celluclast, Viscozyme) were investigated on supernatant ratio, solid yields and viscosity of sea mustard extracts. The result showed that enzymatic hydrolysis prior to extraction increased the solids concentration up to 27.3% and the solids yield up to 14.0%. However the supernatant ratio after centrifugation of the sea mustard suspension was rather reduced. The viscosity of the extracts was significantly increased during initial enzymatic hydrolysis.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.367-372
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• 2009

Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.751-758
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• 2012

This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju (traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con) prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent. As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.