• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.406-408
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• 1985

n-Hexanal in headspace over the cooked brown rice stored at $5^{\circ}C$ and $35^{\circ}C$ for 0. 4, 8 and 12 months was determined by a modified direct vapor injection gas chromatographic method. The retention time of n-hexanal was 3.5 min and n-hexanal could be rapidly separated from other compounds at the operational conditions of gas chromatography. n-Hexanal contents of cooked brown rice also showed a standard deviation of less than 10% of the average.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.11-19
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• 2011

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

• Bulletin of the Korean Chemical Society
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• v.14 no.1
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• pp.127-131
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• 1993

Laser optoacoustic technique has been employed to obtain the gas phase absorption spectra of 1-chloronaphthalene, 3-chlorobiphenyl, and 2,5,2'-trichlorobiphenyl in conjunction with a gas chromatograph and a Helmholtz resonator at the various $CO_2$ laser wavelengths. Raman spectra of 1-chloronaphthalene, 4-chlorobiphenyl, and 4,4'-dichlorobiphenyl in condensed phase have been also obtained. The optoacoustic measurement of the infrared absorption in gas phase has been shown to be of value in monitoring the environmental pollutants.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.104.1-104.1
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• 2010

We investigated combustion characteristics of wood pellets in a combustion equipment with adjusting amount of flue gas. Maximum temperature in a combustion chamber was $850^{\circ}C$. Higher heating Value of a domestic wood pellet tested is 19.1 MJ/kg and water content was 8.3%. Amount of flue gas causes big effect on burning characteristics in $450{\sim}600^{\circ}C$. Wood pellet does not burn in low temperature atmosphere less than $450^{\circ}C$ and low flue gas flow rate. We made burning the pellet that is made in Korea, USA, Chile and Canada. Color of foreign pellets are bright brown and they made by mainly sawdust. Korean pellet is a dark brown color because it contains bark. There are some differences in the result of elementary analysis and technical analysis. According to the result of burning experiment, burning times of each countries's pellet are similar.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.761-764
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• 2004

Effects of pretreatment conditions on ${\gamma}-aminobutyric$ acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at $40^{\circ}C$ for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p<0.05), but changed slightly at pH of steeping solution ranging 4-7. Steeping of brown rices in glutamate solution increased GABA contents. Brown rice steeped in glutamate solution at 200-300 ppm showed GABA content between $4.09{\pm}0.48-4.11{\pm}0,47mg/100g$, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using $N_2$ gas increased GABA contents, ranging from $4,70{\pm}0.49\;to\;4.92{\pm}0.83mg/100g$. Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of $5.92{\pm}0.72mg/100g$, two-fold higher than that of untreated brown rice, $3.05{\pm}0.67mg/100g$. Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.12
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• pp.865-872
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• 2014

The study was conducted to evaluate the effect of addition of food waste in brown water for anaerobic hydrogen production. Batch experiment was carried out to determine appropriate food waste to brown water mixing ratio. Maximum hydrogen yield of $6.92mmol\;H_2/g\;COD_{removed}$ was obtained at 70% food waste and 30% brown water. Semi-pilot scale reactor was operated based on result of batch experiment. Semi-pilot reactor operated, mixing 70% food waste and 30% brown water showed significant increment in butyric acid concentration. B/P (Butyric to propionic acid ratio) which is considered as governing factor for hydrogen production was found high (52.64). Maximum hydrogen yield of $25.03mmol\;H_2/g\;COD_{removed}$ was obtained. Result of this study concluded that mixing of food waste to brown water at appropriate ratio assists in enhanced hydrogen fermentation.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.177-185
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• 2004

This experiment was conducted to examine the dietary effects of local granular ark shell(GAS) replacing limestone on egg shell quality in aged hens. A total of 200 Hy-Line Brown layers of 54-weeks-old were allotted into four treatments with five replications each. They were fed control(limestone only) 1% GAS, 2% GAS and 3% GAS diets for 6 weeks. GAS was substituted for coarse-type limestone at 0, 1, 2 or 3% of diet on weight basis. Particle sizes of limestone and GAS were within the ranges of 2~4 mm in diameters. In vitro HCl solubility of GAS was significantly lower(6.27 vs. 7.90%) compared to that of limestone(p < 0.05). The dietary treatment did not affect feed intake and egg production rate of the birds. Egg shell strength and thickness tended to be improved for birds fed the diets containing higher levels of GAS. The average egg shell strength and thickness of 2 or 3% GAS groups were significantly greater than those of the control (P < 0.05). The Tibial ash content of birds from 3% GAS group increased significantly as compared to that of the control. Tibial breaking strength, however, was not affected by the dietary treatment. Serum Ca and P contents of the birds were also not different among the dietary treatments. In conclusion, locally prepared GAS can be used as a calcium source in aged layer diet.

• Proceedings of the KIPE Conference
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• 2003.11a
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• pp.77-80
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• 2003

As rapid growth of energy demand in line with modern society's industrialization led to environmental pollution by fossil fuels, there are more and more interest and international research on energization of water, which is clean energy and comprising $70\%$ of earth. In offshore countries, the water is commercially used already and water has very attractive characteristics in terms of economy and efficiency compared to the existing gas welder. Brown Gas welder does not produce $CO_2$ from combustion of Hydrogen-Oxygen-Gas, which was gained by electrolysis of water, In this paper, the result from operating characteristic improvement of Gas Generator and Current-Controlled converter is to be considered into design in electrode, source/ controller, standized into level of whole system design base.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).