• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Food Engineering Progress
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• v.13 no.4
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• pp.269-274
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• 2009

The main objective of this study was to establish optimum condition of wet grinding process for manufacturing microparticulated seaweed calcium. Process parameters such as concentration of forming agent, rotor speed, bead size, feed rate, and grinding time were adapted during wet-grinding of seaweed calcium. The particle size range of the raw seaweed calcium was 10-20 $\mu$m. The calcium particles were reduced to under 1 $\mu$m as nano scale after grinding. Gum arabic was suitable for forming agent and 5%(w/v) concentration was the most effective in grinding efficiency. A wet-grinding process operated at 4,000 rpm rotor speed, 0,4 mm bead size, and 0.4 L/hr feeding rate, respectively, produced less than 600 mm(>>90%)-sized particles. In batch systems, 8 cycles of grinding showed higher efficiency, but 20 min of grinding time in continuous processing was more efficient to reduce particle size than the batch processing. Based on the result, the optimum conditions of the wet grinding process were established: operation time of 20 minutes, rotor speed of 4,000 rpm, bead size of 0.4 mm, feed rate of 40 mL/min and 30% mixing ration with water. The size of the resulting ultra fine calcium particles ranged between 40 and 660 mm.

• Food Engineering Progress
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• v.15 no.3
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• pp.243-249
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• 2011

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium($30^{\circ}C$, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were $650.33{\pm}48{\mu}g/g$, $69{\pm}21{\mu}g/g$, respectively. When Rrh(Residual rice protein hydrolysate by $Delvolase^{(R)}$) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.

• Food Engineering Progress
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• v.14 no.2
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• pp.153-158
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• 2010

Changes in physicochemical properties of soybean pastes (Doenjang) of various salt contents (8-14%) during fermentation were investigated to explore the possibility of manufacturing a low salt soybean paste. Titratable acidity (TA) increased and consequently pH decreased with the fermentation time. The rates of TA and pH changes increased as the salt levels decreased. Protein contents remained unchanged and there were no differences among different salt levels. The amino nitrogen contents and the volatile basic nitrogen contents increased with fermentation time and showed higher values at lower salt levels. The reducing sugar contents increased from 6th to 11th week of fermentation, and decreased afterward. No remarkable differences in the reducing sugar contents were observed with respect to salt levels. Shorter fermentation periods were required at reduced salt levels. Appropriate fermentation periods of the 8, 10, 12 and 14% salt containing Doenjang were 2 to 11 weeks, 3 to 12 weeks, 6 to 14 weeks, and 9 to 15 weeks, respectively. Doenjang fermented for shorter period of time at lower salt content showed better sensory quality than that for longer period at higher salt content.

• Environmental and Resource Economics Review
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• v.28 no.2
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• pp.231-276
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• 2019

This paper analyzed the impact of the penetration of EV(electric vehicle) and FCEV(fuel cell electric vehicle) into the automobile industry, using a static CGE approach. There are contrasting view on the economic impact of EV/FCEV penetration: negative economic impact due to shrunken intermediate inputs versus positive impact because of input saving technical progress. Regarding environment, there is no clear consensus whether EV or FCEV will contribute to the reduction of $CO_2$ emissions in Korea. This study attempts to provide an answer to these questions. By giving shocks to the input coefficients of automobile industries and automobile using sectors, as well as to the final demands for energies. we integrated the Bass diffusion model into the CGE framework, The result suggests that the EV penetration has adverse impact on the $CO_2$ emission while the FCEV penetration has positive impact. On the other hand, both EV and FCEV have positive impacts on GDP. When considering automobile manufacturing sectors only, adverse impacts on $CO_2$ are demonstrated both for EV and FCEV. However, since the size of $CO_2$ increase is small, these results does not alter the overall effects.

• Food Engineering Progress
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• v.22 no.4
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• pp.309-314
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• 2018

In recent years, interest in halal authentication from the domestic food and cosmetics field has been growing for advances into the overseas halal market. For halal authentication, the product must not contain haram ingredients derived from pig, dog, human, GMO, etc. In this study, the presence of haram ingredients in plant extracts (carrot, oyster mushroom, and pine needle) treated with papain and bromelain and cosmetics (mask pack and cream) containing these extracts were analyzed by PCR to confirm whether these cosmetics were suitable for halal authentication. Detection limits of the PCR method that specifically detected template DNA of human, pig, dog, and GMO were $1.29{\times}10^3$, $1.14{\times}10^3$, $1.24{\times}10^2$ and $2.02{\times}10^3copies/tube$, respectively. PCR was not inhibited by the plant extracts or cosmetic ingredients. Results of PCR for the plant extracts or cosmetics containing these extracts were all negative. This PCR method could be used to rapidly identify the presence of haram ingredients in raw materials or final products during the manufacturing process of food and cosmetics.

• Journal of the Microelectronics and Packaging Society
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• v.28 no.1
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• pp.1-12
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• 2021

Here, we introduce a laser-induced graphene synthesis technology and its applications for the electric/electronic device manufacturing process. Recently, the micro/nanopatterning technique of graphene has received great attention for the utilization of these new graphene structures, which shows progress developments at present with a variety of uses in electronic devices. Some examples of practical applications suggested a great potential for the tunable graphene synthetic manners through the control of the laser set-up, such as a selection of the wavelength, power adjustment, and optical techniques. This emerging technology has expandability to electric/electronic devices combined together with existed micro-packaging technology and can be integrated with the new processing steps to be applied for the operation in the fields of biosensors, supercapacitors, electrochemical sensors, etc. We believe that the laser-induced graphene technology introduced in this paper can be easily applied to portable small electronic devices and wearable electronics in the near future.

• Journal of Space Technology and Applications
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• v.3 no.3
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• pp.199-212
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• 2023

In contrast to the short-term nature of lunar missions in the past, lunar missions in new space era aim to extend the presence on the lunar surface and to use this capability for the Mars exploration. In order to realize extended human presence on the Moon, production and use of consumables and fuels required for the habitation and transportation using in-situ resources is an important prerequisite. The Global Exploration Roadmap presented by the International Space Exploration Coordination Group (ISECG), which reflects the space exploration plans of participating countries, shows the phases of progress from lunar surface exploration to Mars exploration and relates in-situ resource utilization (ISRU) capabilities to each phase. Based on the ISRU Gap Assessment Report from the ISECG, ISRU technology is categorized into in-situ propellant and consumable production, in-situ construction, in-space manufacturing, and related areas such as storage and utilization of products, power systems required for resource utilization. Among the lunar resources, leading countries have prioritized the utilization of ice water existing in the permanent shadow region near the lunar poles and the extraction of oxygen from the regolith, and are preparing to investigate the distribution of resources and ice water near the lunar south pole through unmanned landing missions. Resource utilization technologies such as producing hydrogen and oxygen from water by hydroelectrolysis and extracting oxygen from the lunar regolith are being developed and tested in relevant lunar surface analogue environments. It is also observed that each government emphasizes the use and development of the private sector capabilities for sustainable lunar surface exploration by purchasing lunar landing services and providing opportunities to participate in resource exploration and material extraction.