• Journal of Energy Engineering
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• v.2 no.1
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• pp.68-74
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• 1993

In order to maximize the utility of vacuum residue, supercritical solvent extraction technique where n-pentane was used as a supercritical solvent was applied to obtain deasphalted oil from vacuum residue. Oil-extraction yield at various temperatures and pressures and the contents of metal complex and sulfur of extracted oil were investigated. In supercritical state, extraction yield of deasphalted oil was found to be strongly dependent on the n-pentane density, and the metal complex content of extracted oil was effectively lowered when compared with that of vacuum residue. However, the sulfur content of extracted oil showed little difference when compared with that of vacuum residue.

• Journal of Powder Materials
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• v.6 no.2
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• pp.132-138
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• 1999

A new binder system and debinding process for low carbon residue in the injection molding of Nd(Fe, Co)B powder are investigated. In the injection molding of magnetic materials, it is demanded to reduce carbon residue which deteriorates their magnetic properties. The binder system developed is composed of polyethylene glycols (PEGs) and polypropylene (PP). PEG was selected as a major binder is component to be extracted in a molecular state by solvent extraction in ethanol, which step would leave no residue. PP was selected as a minor binder component to be subsequently removed by thermolysis which step would leave carbon residue. The behaviors of solvent extraction with the variations of PEG molecular weight, temperature, and time were examined. The dependency of residual carbon content on thermolysis atmosphere was also studied. Opened pore channels introduced in a green body by the solvent extraction and microstructures of the sintered magnets were observed using SEM.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.202-206
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• 1997

To develop mil fat fractions with desirable physico-chemical properties, anhydrous milk fat (AMF) was fractionated by one- and two-stage extractions using supercritical $CO_2$(SC-$CO_2$). Tow-stage extraction of AMF was performed by first producing tow fractions, an extract and a residue at 4$0^{\circ}C$/241bar, which were subsequently used as the feed for an extraction at 6$0^{\circ}C$/241bar and 4$0^{\circ}C$/345bar, and separated into five and four fractions, respectively, based one extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. SHort-chain (C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AF. Long-chain (C14~C18) fatty acids in extract fractions from a residue were 118~141%. The ratio of unsaturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43$^{\circ}C$, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-$CO_2$ fractionation of AMF by two-stage extraction offers the possibility of developing ractions with discrete fatty acid compositions and physico-chemical properties such as melting point, iodine value and saponification value.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.60-64
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• 1996

In this study, we investigated the appropriate conditions to extract acidic polysaccharide and to prepare red ginseng extract being rich in acidic polysaccharide from red tail ginseng marc produced after manufacturing alcoholic extract from red tail ginseng. Amount of acidic polysaccharide in red tail ginseng marc was about 11%. The best condition for the extraction of acidic polysaccharide from the marc was using of 3~5 mg of $\alpha$-amylase/g residue/15 ml of distilled water, and the amount of acidic polysaccharide in water extract of the residue treated with $\alpha$-amylase was about 27%. So, it is possible to manufacture red ginseng extract being rich in acidic polysaccharide using water extract of red tail ginseng alcoholic residue as extraction solvent. From the above results, we suggest that red tail ginseng residue produced by manufacturing alcoholic extract of red tail ginseng has high potencies in the utilization of waste material.

• Journal of Ginseng Research
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• v.4 no.1
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.135-142
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• 2015

This study was conducted to evaluate the effect of inclusion of propolis extraction residue in the feed of broilers from 1 to 21 d of age on phagocytic activity of macrophages, cutaneous basophil hypersensitivity response to phytohemagglutinin, antibody production against Newcastle disease, lymphoid organ weight and hematological profile and to determine the optimal level of inclusion. 120 chicks, reared in metabolism cages until 21 days of age, were distributed in a completely randomized design, with five treatments (0%, 1%, 2%, 3%, and 4% of propolis residue) and six replications. The relative weight of thymus and monocyte percentage were affected by propolis residue, with a quadratic response (p<0.05) and lowest values estimated at 2.38% and 2.49%, respectively. Changes in relative weight of cloacal bursa and spleen, percentage of lymphocyte, heterophil, basophil, eosinophil, and heterophil:lymphocyte ratio, antibody production against Newcastle disease, phagocytic activity of macrophages and the average number of phagocytosed erythrocytes were not observed. The nitric oxide production with regard to positive control (macrophages+erythrocytes) decreased linearly (p<0.05) with increased doses of propolis residue. The remaining variables of nitric oxide production (negative control - macrophages, and difference between the controls) were not affected by propolis residue. The cutaneous basophil hypersensitivity response to phytohemagglutinin as determined by the increase in interdigital skin thickness exhibited a quadratic response (p<0.05), which predicted a lower reaction response at a dose of 2.60% of propolis residue and highest reaction response after 43.05 hours of phytohemagglutinin injection. The inclusion of 1% to 4% of propolis extraction residue in broiler diets from 1 to 21 days of age was not able to improve the immune parameters, despite the modest changes in the relative weight in thymus, blood monocyte percentage, nitric oxide concentration, and interdigital reaction to phytohemagglutinin.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.388-396
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• 2003

The freeze dried young antler residue was extracted by proteases and hydrochloric acid(HCl). The young antler was extracted by water at 50$^{\circ}C$ and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 32.8%(absorbance 3.61 at 280nm) of bacteria protease, 23.8%(absorbance 0.69) of papain, and 31.2% (absorbance 2.96) of pepsin. The young antler was extracted by boiling water and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 45.0%(absorbance 3.61) of bacteria protease, 30.4%(absorbance 0.33) of papain, and 51.2% (absorbance 2.77) of pepsin. The result of HPLC analysis reveals that in 50$^{\circ}C$ water extract and boiling water extract, all high molecular peak was reduced under MW 1,000 by proteases. The result from the extract of young antler residue reacted by HCl for 5 hours at 50$^{\circ}C$ shows that its extraction rate was 45% (absorbance 0.78) in concentration of 0.1N HCl, 61% (absorbance 1.82) in 0.2N, 81% (absorbance 2.29) in 0.4N, and 82.0% (absorbance 3.28) in 2.0N. The result of HPLC analysis also reveals that in the extract by 0.8N HCl, the peak of about MW 70,000 accounted for 78% in total. Protein content of the extract by 0.8N HCl was 8.2%, and content of amino acid was 81.6%, ash was 1.3%, and mineral contents were 0.1 % of Ca, 2.3% of P, 0.8 % of Mg, 3.4% of Na, 0.002% of F by dry base.

• Korean Chemical Engineering Research
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• v.55 no.3
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• pp.358-362
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• 2017

In this study, the optimization of extraction parameters (solvent, temperature, time, solvent concentration) for the maximization of polyphenol extraction was performed to produce value-added food and cosmetic additives using a byproduct of coffee extraction process (coffee residue). All of the extraction parameters evaluated in this experiment had significant effects on polyphenol extraction and the results showed the effect of NaOH concentration on the polyphenol production was most significant among tested parameters. Especially, hot water extraction using acid or base was effective rather than hot-water extraction and the addition of 0.1 mol of NaOH increased 1.5 times extraction concentration compared with hot-water extraction using distilled water. It was found that hot-water extraction with NaOH was more effective than hot-water extraction, and 36.5 mg GAE/g DM was obtained under optimum condition of $100^{\circ}C$, 2 mol of NaOH and 30 min. This result was 2.9 times higher than that of 12.5 mg GAE/g DM obtained from the hot-water extraction before optimization. Thus, coffee residue could be used for food and cosmetic industry as a high-value additive such as antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.