Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60 , 65 ). Enzyme reaction of puffed rice flour and water mixture was performed for 0, 1, 6, 24, and 48 h using commercial enzymes (Maltogenic amylase, Promozyme D2 and Transglucosidase; amount: 0.5% (w/v) to obtain the corresponding isomaltooligosaccharides. The reducing sugar content, dextrose equivalent, and total soluble solids of the reactants increased with increasing reaction time. The carbohydrate composition and amount of isomaltooligosaccharides with degree of polymerization (DP) 2 to DP 7 in the rice flour were examined by HPLC with an evaporative light scattering detector. Because of the high carbohydrate composition, the PR20-65 group showed the highest isomaltooligosaccharide content after 6 h of reation (138.47 mg/mL). After 24 h of reaction, the amount of isomaltooligosaccharides (DP2-DP7) and the isomaltooligosaccharides/total carbohydrate ratio in this group were 135.00 mg/mL and 68.04%, respectively.

Using a mixture of sewage sludge and woody waste, optimal conditions for the bio-briquette process of carbonization residue were evaluated by compressive strength and bulk density. For the bio-briquette process, the optimal conditions were determined to be a molding temperature of 110oC and a moisture content of 10%. As the lignin in the carbonization residue can be used as a natural binder because of its plasticizing property, the bio-briquette process uses this property. To increase the compressive strength to >3.50 MPa, binders such as polyvinyl alcohol (PVA), guar gum, and starch were mixed in the carbonization residue. At 3 wt.% of PVA, 3 wt.% of guar gum, and 5 wt.% of starch, the conditions of binder usage were evaluated. To examine the cost in the bio-briquette production with the addition of the binder, the proportion of binder cost for the bio-briquette production were evaluated at 9.2% for PVA, 8.6% for guar gum, and 3.3% for starch, and starch was determined to be the best binder for the bio-briquette process.

According to “Korea Environment Corporation (KECO): Statistical data of specified waste generation and treatment,” the amount of designated waste generated in 2015 was 4,691,532 tons, which is 51.7% higher than the 3,092,591 tons generated in 2005, and the annual output is steadily increasing by 3.25%. Therefore, in order to properly manage the specified wastes, it is necessary to divide them according to the type of industry and waste type and to evaluate the trend of specified waste generation in advance and establish a specified waste management plan. However, due to the statistical data collection and administrative procedures, the timing of the publication of national statistical data is somewhat delayed after the actual generation of specified waste. Since the “National Waste Comprehensive Plan” assumes that GDP and manufacturing output will increase by 4% every year and predicts the amount of specified waste generation in the future, there is a great deal of pressure to use this in the actual field. In this study, we analyzed the correlation between the production index, which is an economic index indicating the change in the output of the products produced by the industry, and the specified waste generation amount. Based on the actual production index, the specified waste statistics for 2017 were predicted and compared with the estimated amount and the actual amount for the 2010 ~ 2015 period.

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

본 연구는 알루미나 기반의 기능성 세라믹 필터의 물리적 특성(강도와 기공률)에 대하여 소결 온도와 영가철(ZVI) 함량의 영향을 파악하는 것이다. 기능성 세라믹 필터의 제조공정은 다양한 소결 온도(1150℃, 1250℃)와 ZVI 함량(10, 20, 30, 50%)조건에서 수행하였다. 소결온도와 ZVI 함량의 증 가됨에 따라 기능성 세라믹 필터의 강도는 증가하였지만 기공률은 감소하였다. 기능성 세라믹 필터의 강도와 기공률은 50%의 ZVI 함량과 1250℃의 조건에서 각각 99.01 MPa과 34.5%로 나타났다.

KAERI의 PRIDE 시설에서 공학규모의 전해환원용 원료물질인 UO2 다공성펠렛 제조를 위해 공정과 장치를 최적화시킨 내 용을 다루었다. UO2 분말과 별도로 attrition 밀링된 대용산화물 분말을 출발분말로, 정밀 칭량을 통해 사용후핵연료 조성을 모사하였다(Simfuel). Simfuel 분말은 각각 tumbling mixer로 혼합하여 균질화 하고, rotary press로 성형하여 furnace를 이 용해 소결하였다. 4% H2-Ar 분위기에서 1450℃ 24시간 고온 열처리하여 제조된 소결펠렛은 6.89 g·cm-3의 벌크밀도를 가 지며 이는 후속 전해환원 공정의 요구에 부합한다. 소결된 다공성펠렛의 미세구조 관찰을 통해 다공성 기지상과 함께 산화/ 금속 석출물이 관찰되어 사용후핵연료의 상이 모사됨을 확인하였다. 본 결과는 향후 공학규모 이상의 파이로 연구를 위한 UO2 다공성펠렛 제조에 중요한 기초자료로 활용 될 것이다.

본 연구에서는 홍국쌀에서 분리한 M. purpureus KCCM 60570을 찐 쌀에 1.0% (w/w) 접종 후 25℃에서 배양하면서 홍국쌀 제조 조건 확립 및 품질 특성을 확인하였다. 또한 기존의 두부 셰이크에 홍국쌀을 첨가한 두부 셰이크의 기호도 조사를 통해 적정한 혼합비율을 결정하고, 품질 특성을 확인하였다. M. purpureus KCCM 60570으로 제조한 홍국 쌀의 monacolin K와 곰팡이수를 확인한 결과 배양 8일차까지 급격히 증가하다가 이후 완만히 증가하여 홍국쌀의 적정 제조온도 및 시간은 25℃에서 8일로 나타났다. 기존의 두부 셰이크에 M. purpureus KCCM 6057으로 25℃에서 8일간 제조한 홍국쌀을 서로 다른 농도로 첨가한 두부 셰이크의 관능검사 결과 맛, 향, 조직감 및 전체적인 기호도에서 0.5% (w/w) 홍국쌀을 첨가한 두부 셰이크의 기호도가 가장 높은 것으로 나타나 두부 셰이크의 적정 홍국쌀 혼합 비율은 0.5% (w/w)인 것으로 나타났다. 홍국쌀을 0.5% (w/w) 첨가 한 두부 셰이크와 기존 시판 두부 셰이크의 품질 특성을 비교한 결과 홍국쌀 첨가 두부 셰이크의 환원당과 총당 함량, 붉은 색소인 monacolin K와 색도 a 값이 월등히 높은 것으로 나타났다. 또한 기존 두부 셰이크와 0.5% (w/w) 홍국쌀을 첨가한 두부 셰이크와의 관능검사를 비교한 결과 색과 조직감이 좋은 것으로 나타나 두부 셰이크 제조에 홍국쌀을 첨가할 경우 두부 셰이크의 품질을 개선할 수 있는 가능성을 확인할 수 있었다.

바이오차는 바이오매스를 고온에서 열분해하여 생성되는 탄화물로써, 공기 중 이산화탄소가 바이오매스를 거쳐 탄소 형태로 바이오차로 전환된 것을 저장할 경우, 지구 탄소 사이클의 일부를 고정하는 효과가 있다. 이처럼 저감할 수 있는 온실가스의 양을 이산화탄소로 환산할 경우, 연간 1.0~1.8Gt CO2에 달한다고 보고된 바있다. IEA는 2050년까지 세계 전력 소비량의 7.5%를 바이오에너지로 공급하겠다는 로드맵을 수립한 바 있다. 바이오차는 탄소로 구성된 고체물질로 다양한 분야에 활용될 수 있는데 본 연구에서는 매년 전정되어지는 과수 전정지와 도정과정에서 나오는 왕겨 등의 농업부산물, 가지치기나 간벌재 등의 임업부산물을 바이오차로 제조하는 방법에 대하여 연구하였다. 이를 이용해서 수질정화, 공기정화, 캐퍼시터 등에 활용할 수 있는데 이를 위해서는 활성화 단계를 거쳐 활성탄을 제조할 필요가 있다. 본 연구에서는 다양한 바이오매스 유래의 바이오차를 이용하여 비표면적이 넓은 활성탄 제조방법에 대해 연구하였다.

급격한 경제적･사회적 변화에 따라 제조업에서 발생하는 폐기물의 종류와 발생량 역시 다양하고 복잡하게 변화하고 있다. 사업장폐기물은 위해성에 따라 사업장일반폐기물과 지정폐기물로 분류되며, 지정폐기물은 사업장폐기물 중 주변 환경을 오염시킬 수 있거나 오염성 폐기물 등 인체에 위해를 줄 수 있는 유해성분을 지니고 있는 폐기물로써, 적정한 처리를 위해 관리 및 감시 등의 조치가 필요하다. 이러한 이유로 폐기물관리법에서는 올바로시스템을 통하여 지정폐기물의 발생량과 처리량 통계조사를 1년마다 실시토록 하고 있다. 따라서 본 연구에서는 지정폐기물 통계조사를 효과적으로 활용하기 위하여 물질의 흐름을 분석하여 정량적이고 체계적으로 평가하였다. 올바로시스템를 통하여 통계자료를 수집하였으며 2007년에서 2012년 사이의 자료는 통계방식이 다소 상이함으로 2005년과 2015년에 대하여 발생량과 처리량을 비교 분석하였다. 이에 본 연구에서는 국내 제조업에서 발생하는 지정폐기물에 대한 업종별 물질흐름분석을 통해 주요 발생물질과 발생원을 파악하고 지정폐기물 관리 및 정책 수립의 기초자료를 제공을 목적으로 한다.

With the increase in food consumption, the amount of animal and plant residues in food manufacturing has continued to increase. In particular, the residues generated from food manufacturing industries have a high recycling value because they are generated in large quantities, are homogeneous, and their recycling costs are less than that of households or small restaurants. In this study, we selected industries that produce large amounts of homogeneous animal and plant residues, including manufacturers of animal oils and fats, vegetable oils and fats, starches and glucose or maltose, and conducted material flow analysis using statistical data, field surveys, and questionnaires. In the results of material flow analysis, the amount of raw materials used in the surveyed industries was 3,029,830 tons per year, and 8,487 tons of animal and plant residues were generated through manufacturing and processing. In addition, the import substitution effect of recycling byproducts from industries into animal feed or similar was estimated to be ₩847,007 million KRW per year.

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at 30℃ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at 80℃ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and 15℃ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at 15℃, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

Yogurt contains many microorganisms that are beneficial to human health, and is a probiotic that supplies many nutrients such as calcium and protein. It is difficult to safety preserve for a long time because it possesses a high content of water. To address this problem, powdered “instant” yogurt has been developed, but it has flaws low flowability and solubility. Therefore, yogurt was granulated using a fluidized bed granulator to increase flowability and solubility. The fluidized bed granulator was designed by using response surface methodology (RSM), whose variables were feeding rate (FR), atomization air pressure (AP) and product temperature (PT). After being granulated, the yogurt was analyzed for yield and lactic acid bacteria count. The maximum yield of yogurt granules was 79.42%, at FR of 0.54 mL/min, AP of 2.64 kPa, and PT of 58.18℃, and the colony count for lactic acid bacteria was more than 6 log10 CFU/g. Therefore, spherical granulation of yogurt using a fluidized bed granulator could be used for making convenient probiotic products with improved flowability and solubility.

In this study, we investigated the distribution of domestic nanomaterials. Zinc oxide (ZnO), titanium dioxide (TiO2), and silver (Ag) nanoparticles, as well as carbon (C) nanotubes, were selected, and their circulation and quantity in use was investigated. We also analyzed leaching and of heavy metals in nanowaste. Chemical composition was determined using Xray diffraction and fluorescence (XRD and XRF) and transmission electron microscopy (TEM). Using XRF and XRD analysis, sludge from a facility using zinc oxide was found to have silicon dioxide (SiO2) and TiO2 as its main components. Sludge from a facility using TiO2 was found to have TiO2 as its main component. Samples of Ag nanoparticle and C nanotubes manufacturer measured elemental components of Ag and C, respectively. TEM analysis showed Si O2 in the form of dust sample from a facility manufacturing ZnO. Carbon nanotube samples of manufacturers were in the form of fibers. Leaching test results showed low concentrations compared to the regulation criteria of the Wastes Control Act. Content result of Zn was detected at -111.7 ~ 24,843.4 mg/kg in ZnO samples. Content result of Ti was detected at 1.51 ~ 35.28 mg/kg in TiO2 samples. Oil mop samples of Ag nanoparticle were detected in Ag (29,643.07 mg/kg) and Cu (15,600.8 mg/kg).

본 연구에서는 열분해잔사유(Pyrolysis Fuel Oil, PFO)를 이용한 Pitch계 활성탄소섬유를 제조하였다. 제조한 Pitch안정화 섬유의 탄화 및 활성화 온도를 850, 880, 900 ℃로 달리하여 각각 다른 샘플의 기공형성에 대한 영향을 알아보기 위해 BET 와 SEM을 이용하여 비교 분석하였다. 세 가지 샘플 ACF850, ACF880, ACF900를 분석한 결과 ACF880의 비표면적과 미세 기공표면적이 각각 1,420 m2·g-1, 1,270 m2·g-1으로 가장 높았으며, 외부비표면적과 BJH흡착누적공극표면에서 가장 낮은 중기공표면적이 도출되었다. 또한 N2가스 등온흡착곡선을 분석한 결과, 미세기공의 분포가 균일한 것을 확인할 수 있었다. ACF880은 흡착률 및 흡착속도에서도 가장 높은 결과값을 보이며, 흡착속도는 미세기공표면적과 비례하며 중기공표면적과 반비례함을 알 수 있었다. 제조한 Pitch계 활성탄소섬유를 라돈 연속측정방법을 통해 48시간 동안 측정한 결과 샘플 모두 라돈 흡착성능을 보였다. 제 조한 샘플 중 ACF880이 34.0%로 가장 높은 흡착률을 보였으며, ACF850이 29.5%로 가장 낮은 흡착률을 나타내었다. 이는 비표면적이 높을수록 흡착률이 높아지는 것을 알 수 있었다. 이를 선형회귀선 기울기로 환산하여 흡착속도로 확인한 결과 ACF880이 -1.89로 가장 빠른 것을 확인하였으며, ACF900이 -1.48로 가장 낮은 흡착속도를 보여 미세기공표면적이 높을수 록, 중기공표면적이 낮을수록 흡착속도가 증가하는 것을 알 수 있었다.

Yellow alkaline noodles were prepared with various Korean wheat cultivars including different protein and amylose contents and made from two types of noodle machines. Korean food companies and restaurants generally used noodle machine made in Korea, whereas research institutes mainly practiced with noodle machine made in Japan. Noodle dough sheet from Korean machine showed 5% higher water absorption and 30 min shorter resting period than the noodle dough from Japanese machine because of the difference of size and weight of roller in two types of the machines. In 15 Korean wheat cultivars, thickness of noodle dough sheet was positively correlated with protein content and mixograph water absorption regardless of both types of the machines. Cooked noodles from Korean machine showed higher hardness and lower springiness than noodles from Japanese noodle machine, but difference in cohesiveness of cooked noodles was not found between two different noodle machines. In the three Korean wheat cultivars with different protein content, thickness of noodle dough sheet was also positively correlated with protein content, SDS sedimentation volume and mixing time of mixograph in both types of the machines. The more protein content increased, the more hardness of cooked noodles increased regardless of both types of the machines. However, springiness and cohesiveness of cooked noodles were not significantly correlated with protein content. In waxy and partial waxy wheat cultivars, lightness of noodle dough sheet from Korean noodle machine positively correlated with amylose content. Amylose content and setback in pasting properties were positively correlated with hardness, springiness, and cohesiveness of cooked noodles while both damaged starch and breakdown were negatively correlated with those.

Biomass adsorbents were prepared from fallen oak leaves. In the activation process for fallen oak leaves, various operating parameters such as the activation temperature (600-900°C), steam injection rate (5-15 cc/hr), and steam injection time (1- 3 hr) were adopted. For analyses of the manufactured adsorbent, various methods such as scanning electron microscope (SEM), measurements of the BET surface area and chemical composition analyses were adopted. Regarding major adsorption characteristics, the adsorption equilibrium capacity was measured using batch type experimental apparatus for various biomass adsorbents. The experimental result showed that the H2S adsorption equilibrium capacity of the adsorbent made from fallen oak leaves decreased as the activation temperature and steam injection rate increased for a given range.

Background : Currently, obesity and adult diseases as a result of sugar intake have been a consistent problem in Korea. Natural sweeteners as sugar substitutes have many advantages over sugar as a small quantity. Therefore, this study was conducted to investigate possibility of industrialization as food additives by using the nature sweetness components of stevia (Stevia rebaudiana Bertoni). Method and Results : Stevia was cultivated in a plastic house. The leaves and stems were harvested at October. They were ground into fine powder using a mill, and were extracted by high temperature and pression extraction method. The extracts were evaporated under vacuum and lyophilized. Three strawberry cultivars of ‘Seolhyang’, ‘Maehyang’, and ‘F22-196’ were cultivated in a plastic house and were harvested from March to May. The fruits harvested were stored at 50℃ until processing. In order to test the processing suitability of stevia extract, the characteristics of the three strawberry varieties (line) were investigated. As a result, the ‘F22-196’ line, which was bred as a processing strawberry, generally contained more antioxidant materials and activity than those of ‘Maehyang’ and ‘Seolhyang’ varieties. Comparing the sugar contents which affects the quality of strawberry jam, the average sugar contents of ‘F22-196’ line was higher than 'Maehyang' and 'Seolhyang' varieties. In the preparation of strawberry jam using ‘F22-196’, strawberry jam was prepared by adding only sugar or stevia extract powder, which was 1/100 of the amount of the sugar in only sugar strawberry jam, to the sensory test. As a result, we identified that sugar jam and stevia jam added stevia extract showed 50 : 50 at the sensory test and stevia jam does not make a difference to the marketing jam at the point of view of general consumers. Conclusion : ‘F22-196’ line represented the best quality for strawberry jam in test caltivars. Stevia powder is judged to be used as a sweetener of sugar substitutes in the production of strawberry jam and processing food.

Background : Platycodon grandiflorum root (PGR) was one of the primary herbs used in a phlegm-relieving herb from the past. Platycoside compounds on PGR may exhibit neuroprotective, antimicrobial, anti-inflammatory, anti-cancer, anti-allergy, improved insulin resistance, and cholesterol-lowering properties. In order to developing a concentrate product that improved the functionality and preference of PGR, it was fermented using lactic acid bacteria (Lactobacillus plantarum N76-10 and 56-12). Methods and Results : The concentrate products were created by PGR-concentrate (PGRC, 60 ºBrix) mixed with fermented PGR-extract (FPGRE, 2 ºBrix) at the level of 0, 50, 100, 150 and 200%. Sweetness and preference were supplemented by other added materials including honey, oligosaccharide, concentrate of jujube (60 ºBrix) and pear (60 ºBrix), and cactus Chounnyouncho extract (2 ºBrix). The products were put into investigation for their preference of taste, antimicrobial activity in accordance with amount of FPGRE. When it comes to preference of taste, the most favor is adding 100% of FPGRE on PGRC. The product added 150% FPGRE exhibited a strong microbial anti-proliferation in all four kinds (Corynrbacterium diphtheriae, Klebsiella pnneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of bacteria inducing bronchus diseases and was higher antimicrobial activity than concentrate without FPGRE. In terms of the sensory evaluation (taste, texture and visco-elasticity), concentrate mixed with FPGRE (10), jujube concentrate (2), pear concentrate (10), cactus Chounnyouncho extract (10), oligosaccharide (2), honey (1) and xanthan gum (0.02) showed the highest scores. Conclusion : Thus, A PGR concentrate was made by adding FPGRE (100%) and it was increased organoleptic quality, antimicrobial activity. These studies may provide new product development for effective utilization on Platycodon grandiflorum root.