• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.91-97
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• 1974

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

• Korean Chemical Engineering Research
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• v.52 no.4
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• pp.413-424
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• 2014

The potential of using the biogas as energy source has long been widely recognised and current techniques are being developed to upgrade the technical quality and to enhance energy efficiency. The objective of this paper is to present efficient and effective pre-treatment methods of increasing the amount of produced biogas in anaerobic digestion of activated sludge treatment process. The paper also presents a review of the effect on biogas production between pre-treated and raw sludge, and also put forward the advantages and disadvantages of each pre-treatment method.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Korean Journal of Pharmacognosy
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• v.42 no.1
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• pp.15-21
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• 2011

Scrophulariae Radix (Scrophulariaceae) has been traditionally used to treat pharyngitis, laryngitis, tonsillitis, fever, and edema. To compare the quality of the Scrophulariae Radix produced from Gyeongbuk with that from China, a quantitative analysis on the major component, E-harpagoside, was performed by reversed-phase HPLC, and a relative inhibitory activity of nitric oxide (NO) was assayed in the Raw 264.7 cells. Using a Luna $C_{18}$(2) column, we carried out quantitative analysis with a gradient of 0.1% phosphoric acid in water and acetonitrile. Our results demonstrated that the content of E-harpagoside in Gyeongbuk's Scrophulariae Radix were three times higher than that of Chinese. Moreover, the inhibitory activity of Scrophulariae Radix of Gyeongbuk's in the lipopolysaccharide (LPS)-induced NO production was higher than that of Chinese.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.37 no.2 s.110
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• pp.21-29
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• 2005

Increase in the utilization rate of recycled paper has significantly increased the problem associated with stickies. Despite the effort to eliminate contaminants from recycled furnishes, stickies are still the most serious obstacle in using recycled paper. The amount of micro stickies that are too small to be eliminated by screening, tends to increase significantly as the closure level of white water system is increased and the quality of raw material deteriorates. To establish a process efficient in removing micro stickies is strongly required. In this study, the surface characteristic of micro stickies was investigated with contact angle measurement. Surface energies of MCC, PSA film and model micro stickies were 53.37 mN/m, 29.75mN/m, and 29.63mN/m, respectively. This indicates that the surface characteristic of MMS is very similar to PSA. Thus, solvent coating of PSA and evaporation of the solvent provided excellent model micro stickies for flotation experiment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.307-315
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• 2009

This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.167-168
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• 2017

With the recent increase in demand for construction there has been an increase in the use of the raw material cement when mixing concrete; managing quality of cement powder, therefore, is most important. Therefore this study sought at first to develop a rapid appraisal using the Hydrometer method researched previously, for it was thought that when suspending cement in a solution and applying the Hydrometer method to it the temperature changes in the solution would have a great effect on the density value of the Hydrometer method; yet there has been no report of such influence factors. Therefore after analyzing the influence factors that the type of suspending solution and changes in temperature could have on rapid appraisal of fineness, using the Hydrometer method, this study was able to determine that using water at 20℃ was the most appropriate, and with every temperature increase of 10℃ the value of fineness should also be increased above or below 7% as well.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.91-97
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• 2000

The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.

• Journal of the Korean Ceramic Society
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• v.43 no.10 s.293
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• pp.626-634
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• 2006

Ceramics manufacturers in the nation produced more than 5000 tons of ceramics wastes a year increasing industrial waste quantity: However, almost no researches were made to reduce environmental pollution and to recycle waste ware. In this study, white ware scraps that were produced at Icheon, Gyeonggi-do were recycled to make use of them as raw materials of ceramics body and to develop new ceramics body that had economic advantages and good quality. The findings showed that the addition of waste ware had limit of 20 wt% considering molding. The addition of waste ware of 20 wt% to white ware lowered baking temperature of the white ware that was added by waste ware of 20 wt% by 30$^{\circ}C$ than existing white ware, and property values were good, for instance, porosity of 3% in average and water absorptivity of 2% in average, and the bending strength recorded more than 800 kgf/$cm^2$ to be high than that of existing white ware being sold in market. The waste ware could be used to produce new ware body and to recycle resources and to solve environmental problems caused by burial and to improve property of ceramics and to save transportation costs as well as baking costs.