• Korean Journal of Soil Science and Fertilizer
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• v.41 no.6
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• pp.379-386
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• 2008

Calcined clay granules (pellet) have been used as a soil conditioner. The space among the pellets can secure drainage of water in soil and, simultaneously, can keep water for plants in the inner pore of that. However, the usage of the pellet has been restrained because fabrication of that requires a high energy and cost for heating over the temperate of $1000^{\circ}C$. Recently, SCS(Self-propagating Combustion and Sintering) method was developed and this method use the combustion energy of the preliminary mixed combustible. The SCS method is suitable to fabrication of small porous aggregate and requires a very low cost. This research applied the SCS method to coal refuses for fabrication of soil conditioner pellets. The coal refuses were pulverized under the size of $100{\mu}m$ and the pulverized powders were pelletized to the size of 4~6mm. The pellets were heated at the temperature of $1200^{\circ}C$ in the SCS furnace that was specially prepared for this research. Characteristics of the pellets were investigated and were compared with that of ordinary calcined clay pellet of kaolin; porosity, pore size distribution, bulk density, pH and etc.. Characteristics of the moisture retention in the pellets were measured by the centrifugal method: ASTM D425-88. The pellets of the coal refuses showed the higher values of the field capacity and the plant-available water than that of kaolin pellet. These results suggest the very low cost process that can utilize the coal refuses and can fabricate the lightweight porous soil conditioner of the very high plant-available water.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.330-338
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• 2012

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.473-480
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• 2009

The 180 minutes fire test based on the standard curve of ISO-834 were conducted on three RC column specimens with different constant axial loading ratios to evaluate the fire performance of fiber cocktail (polypropylene+steel fiber) reinforced high strength concrete column. The columns were tested under three loading levels as 40%, 50%, and 61% of the design load. No explosive spalling has been observed and the original color of specimen surface has been changed to light pinkish grey. The maximum axial displacements of three specimens were 1.5~2.2 mm. There was no reduction in load bearing capacity of each specimen exposed to fire and no effect were observed on the fire performance within 61% of the design load. The tendencies of the results with loading, such as the temperature distribution of in concrete and the changes in temperature rise due to the water vaporization in concrete, are very similar to those without loading. The final temperatures of steel rebar after 180 minutes of fire test resulted in 491.4${^{\circ}C}$ for corner rebar, 329.0${^{\circ}C}$ for center rebar, and 409.8${^{\circ}C}$ for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 153.7${^{\circ}C}$ㅍ. The tendency of temperature rise in concrete and steel rebar changed after 30~50 minutes from the starting time of the fire test because the heat energy influx into corner rebar is larger than that into center rebar. The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.66-72
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• 2004

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in rice paddle and slaughtered. Samples including breast and leg were stored at 4$^{\circ}C$ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4${\pm}$1$^{\circ}C$ for 12hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p<0.05) with increasing onion percentages but crude fat content was significantly decreased(p<0.05). The moisture and crude protein of leg muscles were significantly increased(p<0.05) with increasing onion percentages but crude fat and crude ash were significantly decreased(p<0.05). The pH of breast muscle was significantly decreased(p<0.05) with increasing onion percentages, the pH of leg muscle was be highest in T1(p<0.05). Water holding capacity(WHC) significantly increased(p<0.05) with increasing onion percentage in both muscles. Hunter L＊ was significantly decreased with increasing onion percentage in breast muscles while Hunter b＊ significantly increased(p<0.05). In fatty acids composition of duck meat, mono-unsaturated fatty acid(MUFA) significantly decreased(p<0.05) while poly-unsaturated fatty acid(PUSFA) and EFA(essential fatty acid) were significantly high(p<0.05) with increasing onion percentage.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.1-7
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• 2007

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.651-659
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• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.3
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• pp.77-87
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• 2001

Composting is a cost-effective and environmentally-sound technology to treat soils contaminated with hazardous organic pollutants. Pollutants to be treated are as follows: explosives, phenolic compounds, PAHs, petroleum hydrocarbons, pesticides, and etc. Composting systems are windrow, static pile, and in-vessel. Design and operational parameters of composting are aeration modes, temperature, moisture content, nutrient supplement, amendment added, and etc. Appropriate oxygen concentration of composting for contaminated soils are 5~15%, while some compounds are degraded well at the low $O_2$ concentration of 2~5%. The most diverse microorganisms live in the temperature of $25{\sim}40^{\circ}$. 50~90% of the soil field capacity is the moisture content not to make a problem in composting. Assuming a bacterial chemical equation is $C_{60}H_{87}O_{23}N_{12}P$, theoretical C : N : P from bacterial chemical portion is approximately 20 : 5 : 1. It should be noted that the ratio does not apply to the total organic carbon measured in a waste because not all carbon metabolized by bacteria is synthesized to new cellular material. Initial C/N ratio of 25~40 is optimum. It is more economical to recycle soils or composts than to add commercial microbes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.635-640
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• 2001

These studies were carried out to develop sausage using extracts from waste resources. The changes of pH and moisture contents were tended to be a similar to control, respectively ranged in pH 6.0~6.4 and 62~60% in moisture content. However, the water holding capacity of sausage added with chitosan and sesamol gradually were tended to be a little high, compared to control. The treatments using natural resource by-product revealed a low TBARS value, compared to control. This means that sausage added with natural by-product seem to be extend its shelf-life during storage. At the same time, the TBARS values were very similar to sausage added with 0.5% potassium sorbate. The residual nitrite contents of sausage added with natural resource by-product were tended to be a little lower than that of control. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The lightness of sausage color gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The redness of sausage added with chitosan were a little highter, compared to control Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, sausage added with natural resource by-product was effective on the basis of the reduction in residual nitrite content and lipid oxidation.