• Fashion & Textile Research Journal
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• v.14 no.5
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• pp.866-877
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• 2012

The natural dyeing of hanji cotton fabrics with guava leaf extract was investigated. The temperature and time of dyeing were $40^{\circ}C$ and $90^{\circ}C$ for eighty minutes, respectively. In addition, the dyebath has been set at pH 5. Sn pre-mordanted fabrics showed the highest K/S value. Regardless of dyeing temperature, K/S values were high when Al, Cu, Fe-mordanted fabrics were dyed in post-mordanting and Sn-mordanted fabrics in pre-mordanting. The dyeing equilibrium was shown at the fourth time of repeated dyeing. In the processing of hanji cotton fabrics, K/S value was high when hanji cotton fabric was treated with soybean milk at $90^{\circ}C$. Similar K/S value of dyeing was shown when fabrics were processed with chitosan, regardless of dyeing temperature. High K/S value of dyeing was seen when fabrics processed with gallnut tannin at 40. Fabrics dyed with acidic water extract showed yellowish color. Fabrics dyed with alkaline water extract showed reddish color, and fabrics dyed with ethanol extract showed greenish yellow color. In case of Sn-mordanted fabrics, the washing fastness level was between 3 to 4, and other dyed fabrics showed low fastness. The dry cleaning fastness also showed very excellent result with level 4-5. The rubbing fastness of the fabrics was better in dry rubbing than in wet rubbing. For the light fastness, all dyed fabrics showed low fastness. For antibacterial activity, the dyed fabrics with guava leaf extract showed 99.9% of high antibacterial activity. Hanji cotton fabric maintained certain deodorization in the state of raw fabric. All dyed fabrics showed higher UV protection rate than control fabric.

• Journal of the Korea Convergence Society
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• v.7 no.3
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• pp.177-184
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• 2016

The purpose of this study was to nutritional aspect of tofu. Tofu is a widely-enjoyed food made from soybeans, and it is a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing. One of the most important things to remember about tofu is its basic whole food nature. Tofu is produced with significantly less processing than most low-fat soymilks, it is a soy food that is much closer to a "whole foods" category than soy protein isolates and concentrates. From a health benefits standpoint, there are also benefits to tofu that has been fermented. Replacing meat and dairy with tofu and other soy products would also lower our total cholesterol intake by about 125 mg per day and our saturated fat by about 2.4 g per day. These nutritional changes, in turn, would lower our risk of several chronic diseases, including cardiovascular and cerebrovascular diseases.

• Journal of Animal Science and Technology
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• v.57 no.7
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• pp.26.1-26.5
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• 2015

Background: Rice bran is a by-product of the rice-milling process, which remains largely underutilized; however, efficient processing treatments may improve its feeding value for chickens. This is of great economic and environmental importance, as this can lower the production costs, and offer an opportunity for valorization of a low-quality agricultural by-product, to a high-value feed source. Methods: This experiment was conducted to study the effect of extruded rice bran on performance and phosphorous (P) bioavailability in broiler chickens. In a completely randomized design, 200 seven-day-old broilers (Cobb 500) were allotted to five treatments with five replicates per treatment and 8 chicks per replicate, and fed with their respective diet during the starter (8 to 21 days) and grower (22 to 42 days) periods. Diets were a basal corn-soybean based diet (T1), or diets containing 20 % rice bran (T2), 30 % rice bran (T3), 20 % extruded rice bran (T4), or 30 % extruded rice bran (T5). Results: Birds feeding on T4 and T5 diets had a higher body weight gain and lower feed-to-gain ratio compared to those feeding on T2 and T3 diets (p < 0.05). Birds receiving diets containing extruded rice bran had higher total P availability and tibia ash content, as compared with those receiving diets containing un-extruded rice bran (p < 0.05). Relative weight of the pancreas was higher in birds receiving T2 and T3 diets. Conclusions: The results confirmed the beneficial effect of extrusion treatment of rice bran on performance and P availability in broilers. Up to 30 % extruded rice bran may be included in the broiler diet without apparent adverse effects on the performance.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1146-1150
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• 1996

The purpose of this research was to provide fundamental data required for the process design of conveying, storage and processing of food powders. Potato starch, corn starch, wheat protein, soybean protein, and model food powders prepared by mixing potato starch and wheat protein were selected and their sorption characteristics such as equilibrium moisture content, monolayer moisture content, and sorption enthalpy were determined. Equilibrium moisture content and monolayer moisture content of high starch powders were higher than those of high protein powders, and the equilibrium moisture content decreased with temperature. The determination coefficients of the regression equations to predict the equilibrium moisture content of food powders were from 0.997 to 0.999. Sorption enthalpy experiments indicated that powder of high moisture content showed lower sorption than that of low· moisture content, and the high protein powder showed lower sorption than high starch powder.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• Asia-Pacific Journal of Business
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• v.9 no.2
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• pp.105-121
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• 2018

In 1995, the WTO started to ease the trade barriers. Globalization has accelerated. The opening of the agricultural products market is rapidly gaining momentum with the conclusion of an FTA. The acceleration of this FTA is expected to be a threat to Korea's agriculture, and a new strategy is needed. At the beginning of the nuclear accident, mainly radioactive materials are found in the surface layer of the soil. Over time, the concentration of the plant gradually increases. After 5 years, it becomes noticeable. In March 2016, it will be five years after the nuclear accident. Radioactive contamination is very likely to occur in agricultural products produced in the Fukushima area at this time. In this period, agricultural products produced in the Fukushima region are expected to generate supply disruptions in Japan, and imports to replace them will increase. Therefore, it is necessary to establish a mid- and long-term strategy for exporting to Japan by analyzing the competitiveness of Korean agricultural products. In this study, standardization index was derived by using agricultural price ratio, TSI, export CAC. Based on this, we analyzed the competitiveness of each item in the Japanese market. The analysis shows that garlic is the most competitive product in the Japanese market. Also, strawberry, tomato, and cucumber were found to be competitive. On the other hand, Kiwi, pineapple, soybean, onion, potato, etc. As a result of the analysis, the following strategies were proposed for the export of agricultural products with high competitiveness. First, it is necessary to develop technology to suppress deterioration of export transportation quality. Second, continuous supply of local consumption pattern information is required. Third, it is necessary to expand exports by processing fresh food. Fourth, it suggested the establishment of export base and strengthening of support system.

• Polymer(Korea)
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• v.30 no.1
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• pp.70-74
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• 2006

Plasticized cellulose diacetate(CDA) was prepared by homogenizing cellulose diacetate(CDA), triacetin(TA) and epoxidized soybean oil (ESO) in a high-speed mixer, then the CDA mixture was mixed with ramie fiber to produce a green composite material. In DMA analysis, the glass transition temperature of plasticized CDA and the composite was observed at $85\;^{\circ}C\;and\;140\;^{\circ}C$, respectively. A composite reinforced with alkali treated ramie fiber exhibited significantly higher mechanical properties, such as $15\;^{\circ}C$ increase in tensile strength as well as $41\;^{\circ}C$ increase in Young's modulus when compared with commercial polypropylene. In the SEM image analysis, much enhanced adhesion between plasticized CDA and alkali treated ramie fiber (AIRa) was observed.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.181-184
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• 1995

Ultrafiltration was applied for the production of soy-oligosaccharides from bean cooking water(BCW), a by-product recovered in soymilk processing. The ultrafiltration of BCW on a membrane of 20,000 cutoff molecular weight recovered most oligosaccharides as permeate with concomitant removal of protein at 40% when volume concentration ratio(VCR) exceeded 5.0. When the VCR exceeded 5.0, membrane rejection value(MRV) for protein started to increase slowly while the MRV for sugar showed a sharp increasing trend showing 6.57% at VCR 5.0 and 19.96% at VCR 10. The optimum VCR based upon the MRV's was 5.0. Maximum recovery of soy-oligosaccharides was, however, obtained at VCR 10.0.