Korea has adopted a federal renewable electricity standard that begins at 2% in 2012 and requires companies to source 10% of their electricity from renewables by 2022. Therefore the interest in the use of biomass as a renewable energy resource is growing. By importing biomass, the Korea, which produces too little biomass of its own, can meet the needs of the renewable energy sectors. In the case of import biomass, it will cost a great deal on the transportation and logistics of biomass materials. Therefore new research and development on the biomass fuel with high energy density is needed to reduce logistics cost on transportation of the biomass fuel. Torrefaction is a thermochemical treatment process of biomass at temperatures ranging between 200 and 300oC. Typically, 70% of the mass is retained as a char product, containing 90% of the initial energy content. Torrefaction experiments on samples of EFB were performed in a fixed bed reactor to determine the effect of operation variables such as reaction temperature (205-310oC), reaction time (20-40 min) and air ratio (0-0.18) on char yield and characteristics. Increase of the torrefaction temperature led to a decrease of the yield of the char. The heating value of char increased with the increase of the reaction temperature, because the carbon content increased and hydrogen and oxygen content decreased. The yield of char decreased with increasing air ratio. This suggested that oxidation of EFB occurred during torrefaction in the presence of oxygen.

To investigate the characteristics of Gammakgeolli to which processed forms of persimmon were added, Gokkam, Gammalaengi, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making Gammakgeolli showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the Gammakgeolli. The pH and total acid of the Gammakgeolli, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial Makgeolli. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the Gammakgeollis were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of Gammakgeolli (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The Gammakgeolli to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the Gammakgeolli treated with Gammalaengi was the best.

The temperature changes and quality characteristics of Makgeolli produced using rice treated with Gaeryang-Nuruk (commercial improved Nuruk) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9～10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

양조용 발효제 비율을 달리한 현미 술덧을 정치배양하여 현미식초를 제조하여 품질특성을 조사하였다. 그 결과, 발효과정에서 알코올 함량은 (B) 9.1%, (C) 8.8%, (D) 8.6%, (E) 8.5%로 조효소제 비율이 높을수록 감소하였고 (A)는 7.7%로 가장 낮게 나타났다. 또한 적정산도는 모든 구간에서 0.7% 정도로 나타났다. 정치배양 현미식초의 최종 적정산도는 (BV)가 약 5.2%로 가장 높게 나타났다. 초기 pH는 3.6~4.0으

고문헌에서 발췌한 7가지의 벽향주 제조방법에서 발효 기간별 온도변화와 품질특성을 비교하였다. 술덧발효 온도에 있어서 2차담금 시기가 첫 담금 한 날부터 7일 이상인 처리구들은 실내온도보다 낮은 경향을 보였으며, 2 3차 담금일 사이의 기간이 가장 짧은 처리구가(2일 간격) 이상의 온도를 가장 길게 유지하였다. 발효가 진행됨에 따라 pH는 낮아졌으며, 적정산도는 전반적으로 2차담금 이전까지 증가하다가 2차담금 이후 낮아졌다. 아미노산은 가수량 대비

1. 조단백질 함량은 갓과 대부위 모두 생육시기가 증가함에 따라 증가하다가 과숙기에서는 감소하였으며 조지방은 생육시기가 증가할수록 감소하였고, 회분과 환원당은 모두 증가하는 경향으로 나타났다. 2. 표고버섯에서 17종의 아미노산이 검출되었으며, 총 아미노산 함량은 버섯이 생육함에 따라 증가한 후에 과숙이 되면서 감소하였고, 다량 함유된 아미노산은 Glu, His, Gly 및 Gly 등이었다. 유리 아미노산의 경우도 총 아미노산과 유사한 경향이었다. 3. 무기질은 생육시기가 증가할수록 대체적으로 증가하는 경향이었으나 K는 감소하였으며, K와 P의 함량이 다른 무기성분보다 매우 높았다. 4. 표고버섯에 주로 함유되어 있는 지방산은 linoleic acid, palmitic acid, oleic acid였다. 5. 주로 함유되 있는 향기성분은 1-octen-3-ol이 가장 많아 향기의 본체로 추측되며 그 외에 ethyl acetate, 3-octanone, ethanol, (E)-2-octenal, 4-octen-3-one, acetaldehyde, ethyl formate도 다량 함유되어 있었으며 , 갓 부위와 대 부위의 함량을 비교해 본 결과 갓 부위에 다량함유되어 있었다.