• Food Science and Biotechnology
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• v.14 no.4
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• pp.446-449
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• 2005

Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$, at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

• Korean Journal of Environmental Agriculture
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• v.20 no.3
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• pp.150-154
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• 2001

This study was performed to investigate the amount of water condensation and energy consumption in a small composter. The heights of composter (10 cm, 15 cm, 20 cm), horizontal angles of lid ($40^{\circ}$ , $50^{\circ}$ , $60^{\circ}$ ) and operating temperatures ($75^{\circ}C$, $85^{\circ}C$, $95^{\circ}C$) as the parameters were changed to optimize the shape and operating temperature. The compostable food wastes were added into the composter at the rate of 1 kg/day without additives. The results are as follows; Condensation of food waste increased with temperature, but no trends were observed in related with the height and the horizontal angle of the container. The amount of condensated water decreased with increasing of the horizontal angle up to the height 10 cm of the composter. In the composter with the height of 15 cm, the amount of condensated water decreased in order of $95^{\circ}C$, $75^{\circ}C$ and $85^{\circ}C$. The higher the temperature increased, the more energy consumption increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.245-250
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• 2008

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.3
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• pp.343-348
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• 2011

Since 2005, food waste has been separately collected and recycled to animal feed or aerobic compost in South Korea. However, the conventional recycling methods discharge process wastewater, which contain pollutant equivalent to more than 50% of food waste. Therefore, anaerobic digestion is considered as an alternative recycling method of food waste to reduce pollutant and recover renewable energy. Recent studies showed that hydrogen can be produced at acidogenic stage in two-stage anaerobic digestion. In this study, the authors investigated the effects of pretreatment time and pH low set value on continuous mesophilic hydrogen fermentation of food waste. Food waste was successfully converted to $H_2$ when heat-treated at $70^{\circ}C$ for 60 min, which was milder than previous studies using pH 12 for 1 day or $90^{\circ}C$. Organic acid production dropped operational pH below 5.0 and caused a metabolic shift from $H_2/butyrate$ fermentation to lactate fermentation. Therefore, alkaline addition for operational pH at or over 5.0 was necessary. At pH 5.3, the result showed that the maximum hydrogen productivity and yield of 1.32 $m^3/m^3$.d and 0.71 mol/mol $carbohydrate_{added}$. Hydrogen production from food waste would be an effective technology for resource recovery as well as waste treatment.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.133-141
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• 2007

Minerals play important roles in biological processes. Hair mineral analysis has the advantages of conveniences in sampling and observing the profiles of multiple minerals simultaneously. The purpose of this study was to compare hair mineral contents between urban and local middle school students, and to find out the relation with nutrient intakes and clinical symptoms. Ten nutritional minerals and 7 environmental mineral contents were analyzed in the hair samples of 44 and 37 male students who resided in urban and local area, respectively. And their nutrient intake and clinical symptom score were estimated from questionnaire. The average age, height, and weight were 15.1 years, 168.4 cm, 56.8 kg in urban subjects and 15.4 years, 169.1 cm, 61.9 kg in local subjects, respectively. The residence types were apartment (63.6%) and small-sized apartment (22.7%) in urban subjects and apartment (51.4%) and house (37.8%) in local subjects. The primary water sources were purified water (38.3%), running water (18.2%) in urban subjects and purified water (32.4%), underground water (27.0%) in local subjects, respectively. Daily energy and nutrient intakes were not significantly different between two groups. Among the surveyed 17 clinical symptoms, the scores of constipation, cold, anxieties and total score of clinical symptoms in urban subjects were significantly love. than those in local subjects. Hair contents of Na, Mg, Ca, Cu, V Al, As were significantly higher, while U was lower in urban subjects compared to those in rural subjects. Hair contents of Ni and U were significantly correlated with food intake, and Cr, V, Al, Sb, As, U showed a correlation with energy intake. Hair Mg level showed significantly negative correlation with total clinical symptom score. In conclusion, hair mineral profile between urban and local students was significantly different. And some of these minerals were significantly correlated with food and nutrient intakes. Especially hair magnesium was significantly correlated with total clinical symptom score. Therefore, hair mineral levels would be needed for more systematic study elucidating potentiality as a useful clinical tool.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.131-136
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• 1985

This study was intended to observe some nutritional effects of the boiling water extracts of mugwort powder in albino rats. Forty young male albino rats of Sprague-Dawley strain, body weight of $77{\pm}5g$ were employed for the experiment. They were divided into 5 dietary group, 0 (control), 1, 2, 4, and 8g% mugwort powder extract supplemented into the control diet, and fed each corresponding diet to the rats for 4 weeks. They were observed on intake of food and protein, efficiencies of food and protein, amount of energy intake, growing rate, and levels of hematocrit and hemoglobin in the blood. The amount of intakes of food, protein and energy was the highest in the group fed on 4g% mugwort extracts supplemented diet than any other groups studied. The efficiencies of food and protein in the groups fed on mugwort extracts supplemented diets were all lower than that of the control group. The growing rate of the group fed on 1g% mugwort extracts supplemented diet was the highest, however, there was no significant difference among them. The levels of hemoglobin of the groups fed 4g% or 8g% mugwort extracts supplemented diet was higher than that of the control, but not significant.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.136-136
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• 2016

현재 전 세계적으로 지속적인 인구증가와 도시화 및 산업화 영향으로 물, 에너지, 식량의 수요증가와 공급부족이 예상되는 가운데, 급격한 기후변화와 자원고갈로 인해 이는 더욱 가속화되고 심화될 위기에 직면하였다. 특히 물의 수요는 증가하나 공급은 제한되어 있어 지속가능한 인류의 생존을 위하여 인간에게 꼭 필요한 에너지와 식량의 문제를 물을 중심으로 상관성을 찾고 효율적인 물활용 방법을 개발하고 정책화할 필요가 있다. 세계 물공급량 중 농업으로는 70%, 에너지로는 15%로 소비되고 있다. 또한 유럽과 미국은 발전용 냉각수로 각각 담수총량의 43%, 50%를 사용하고 있는 등, 세계는 물, 식량 그리고 에너지 수급의 불균형이 심화되고 상호 위기가 증폭되고 있다. 향후 인간의 삶에 절대적으로 필요한 세가지 자원이 복합적으로 연계되어 상호 위기가 증폭될 수 있는 실정이나, 우리나라는 개별자원에 대한 관리 및 운영기술은 상당한 수준이지만 아직까지 연계성을 고려하여 자원간의 효율성을 찾는 물-에너지-식량 연계(Water-Energy-Food Nexus, WEF Nexus)에 대한 관리 및 기술은 부족한 실정이다. 국제적으로 세자원의 연계상황이 선진국과 개도국간에 편차가 크고, 사막지대 등 자연조건이 열악한 지역에서 자원들간의 위기 연계성이 높은 상황이므로 우리나라도 물-에너지-식량의 연계위기 상황을 정확히 파악하고 미래 환경변화에 대한 대응방안 수립이 필요하나, 현재 국내 물관리에 있어 저수지나 수리시설 관리가 제대로 실행되지 못하고 있어 이를 방치할 경우 중장기적으로 식량 및 에너지생산에 있어 부족이 우려되고 있다. 또한 부처간의 행정적인 간격으로 물-에너지-식량의 연계성 연구 및 정책수립에 있어서 자료 등이 절대적으로 부족한 실정이기 때문에 체계적으로 빅데이터 기반의 DB구축 및 인벤토리 정의 등도 현재시점에서는 절대적으로 필요하다고 할 수 있다. WEF Nexus를 실현하기 위해서는 각 자원간의 효율성을 극대화하여야 한다. 과거에는 개별적 자원의 확보를 추구했다면 이제부터는 각 자원간의 상생을 통한 연계성을 확보하여 서로간의 자원 확보를 고려하여 개발하여야 한다. 이를 위해 현재의 자원확보에 대한 문제점들을 고려하여, 상호 연계를 통한 효율성을 확보하고 그 효율성이 각 자원에 영향을 주어 시너지효과를 발생시킬 수 있는 방안으로 진행되어야 할 것으로 판단된다.

• Journal of Korean Society on Water Environment
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• v.39 no.3
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• pp.215-222
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• 2023

Zooplankton are primary consumers in the food web connecting primary producers and predators such as small fish, playing an important role in energy transfer in aquatic ecosystems. Therefore, it is essential to understand the zooplankton community structure in material cycle and energy flow in aquatic ecosystems. Zooplankton in large rivers with a low flow rate would distribute vertically as in lakes. In this study, we collected zooplankton by surface water filtration and vertical haul method with 64 ㎛-mesh plankton net at three stations (ND-1, ND-2, ND-3) in Nakdong River fortnightly from June 2018 to December 2019. Species composition and individual densities were analyzed. All three stations showed differences in relative abundance of zooplankton groups between surface water and vertical integrated water, with the largest difference shown in the deepest station, ND-2. In vertically integrated water at ND-2, the relative abundance of rotifera was low by a maximum of 25% and that of cladocera was high by a maximum of 22% compared to surface water samples. These results indicate that surface water filtration method is not enough to represent the community structure of zooplankton compared to the vertical haul method in large rivers.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Journal of Radiation Industry
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• v.5 no.1
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• pp.35-39
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• 2011

This study was investigated the effect of tumor cell cytotoxicity of gamma irradiated Chaga mushroom extract (CME). CME was prepared by hot water extraction at $70^{\circ}C$ for 4 hours and lyophilized. $Ten\;mg\;ml^{-1}$ of lyophilized CME powder was dissolved with deionized water and then irradiated at the doses of 10, 50, 100, and 150kGy by cobalt 60 gamma irradiator. The gamma-irradiated and non-irradiated CME were treated into the cancer cell, including human stomach cancer and human colon cancer. Cytotoxicity against the cancer cell was increased in gamma-irradiated CME and antioxidant activity was also increased in gamma-irradiated CME, as irradiation dose increased. Therefore, it was considered that gamma irradiation was effective method for improvement of the cancer cell cytotoxicity and antioxidant activity of Chaga mushroom extract.