It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph / mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

The objective of this paper is to investigate the effect of spreading time of waste cooking oil (WCO) on durability of high volume blast furnace slag concrete. Carbonation and resistance to chloride attack were measured according to spreading time of WCO. WCO was spreaded on the surface of the concrete with different curing condition after demolding. Blast furnace slag with 60% was incorporated into concrete with 45% of W/B. Test results indicated that carbonation and penetration resistance of chloride attack had favorable results with the condition of 28days water curing and spreading WCO.

고 기능성 쌀들의 장차 생활습관성질환 맞춤형 즉석밥의 활용 가능성을 검토하고자 고아미, 큰눈쌀, 백진주, 아랑향 찰 등 4품종의 쌀 및 쌀가루의 취반적성 및 조리성을 각각 검정하였다. 조 단백질, 조 지질 및 조섬유소 함량 등 영양 소 함량은 고아미가 가장 높은 수치를 나타내고 있었다. 백 진주와 고아미는 일반품종의 현미 및 백미와 비슷한 양상의 수분흡수율을 보이고, 아라향찰은 85℃에서 상대적으로 높 은 수분흡수율을 보였다. 또한 DSC parameter 중 호화열 (△H)은 고아미가 높은 수치를 나타내고 있었으며, 여러 종 류의 기능성 쌀 밥 중에서 관능적으로 가장 기호도가 높은 품종은 아랑향찰이었고, 큰눈쌀 및 백진주도 현미상태임에 도 불구하고 비교군 백미보다 높은 기호도를 나타내어, 즉 석밥을 개발을 위한 품종으로 적합하다고 사료된다.

본 연구에서는 밥밑용 잡곡으로 이용하기 위한 찰옥수수 를 도정하여 이화학특성 및 취반특성에 관련된 연구를 수행 하여 얻어진 결과를 보고하고자 한다. 1. 도정수율은 유색 찰옥수수인 흑진주찰, 미흑찰, 얼룩 찰이 다른 품종에 비해 상대적으로 높았으며, 백색 찰 옥수수 품종에서는 찰옥4호, 일미찰, 연농1호가 높았다. 2. 도정 전 후의 색차변화를 측정하였을 때 도정 후 모든 품종의 L 값은 증가하고 a값은 백색 찰옥수수 품종에 서는 감소하지만, 유색 찰옥수수 품종에서는 전체적으 로 증가하는 경향을 보였으며, 흑진주찰은 도정 후 L, a값이 가장 낮았다. 3. 옥수수쌀의 안토시아닌 색소함량을 측정하였을 때 흑진주찰은 154.1 μg/g, 얼룩찰1호는 42.5 μg/g 함유되 어 있었다. 4. 옥수수쌀 전분의 호화양상을 측정하였을 때 연농1호, 미흑찰은 호화개시온도가 가장 낮았으며, 연농1호, 흑 진주찰, 미흑찰은 최종점도와 치반점도가 낮고, 상대 적으로 강하점도가 높아 호화특성이 양호한 것으로 나 타났다. 5. 취반 후 연농2호, 미흑찰, 흑진주찰이 다른 품종에 비 해 수분흡수율, 퍼짐성이 높고, 연농2호, 연농1호, 미 백2호, 흑진주찰, 얼룩찰이 다른 품종에 비해 경도값 이 낮았다. 6. 취반 후 식미평가에서 흑진주찰 > 미흑찰 > 흑점2호 순으로 높은 기호성을 보였다. 7. 종합적인 결과를 바탕으로 흑진주찰, 연농2호, 미흑찰 품종이 취반용 옥수수쌀로 알맞은 특성을 가지는 것으 로 나타났다.

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and 2,386.11 μg/g sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and 1,397.87 μg/g sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

Hydrolysis of triacylglycerol(TAG) from fats and oils to glycerol and free fatty acid (FFA), also referred to as fat splitting, is an important reaction for the olechemical industry. Typically, hydrolysis is carried out at 100-260℃ and 100-7000 kPa using 0.4-0.15(w/w) initial water to oil ratio with or without catalysts. It is an endothermic reaction occurs in a stepwise manner where TAG is initially hydrolyzed to diacyglycerol (DAG) then to monoacylglycerol(MAG) and finally to glycerol. Water, in its subcritical state, can be used as both a solvent and reactant for the hydrolysis of triglycerides. subcritical water (150℃<T<370℃,0.4<p<22Mpa) can act as an acid or base catalyst. To investigate milder reaction conditions, in this study, waste cooking oil and fresh soybean oils will be hydrolyzed to free fatty acids with deionized water under SC CO2 medium in a batch reactor. Effects of the reaction temperature, time and solvent to feed ratio on FFA in the hydroysis at equilibrium will also observed for optimum conversion of oil. The reaction products will be analyzed by acid-base titration, GC FID and HPLC.

Recently biodiesel has drawn much attraction as renewable enegy due to its environmental benefits and the fact that it is made from renewable resources. However, the production cost of biodiesel is one of the main hurdle to commercialize it. One of the way to reduce the biodiesel production cost is to use the waste cooking oil as feedstock. In the conventional transesterification process of waste cooking oils for biodiesel production, the presence of free fatty acids and water causes severe problems such as formation of soap and decreasing of catalyst yield. Much effort has been devoted to solve the above problems and one of the promising way is the supercritical methanol treatment which is performed at the methanol supercritical environment (>239.45℃, >8.10 Mpa)one of the serious problems of the application of SCM process for the biodiesel production is the tough operation condition(high pressure, high temperature. In this study, we have studied about the supercritical methanol treatment for the biodiesel production with the soybean waste cooking oil as a feedstock in the present of various heterogeneous solid catalysts such as mesoporous silica and acid-doped mesorpous silica. Biodiesel conversion was increased at more mild opreation condition to the previous studies by using the catalysts. The conversion was more enhanced by modifying the catalysts.

While carrying out a series of study for improving the durability of High Volume Admixture Concrete using the ERCO, we found that the resistance of freezing and thawing declined due to the decrease of air amount in concrete when using the ERCO. In order to solve the problem, we carried out an experiment using the DEM. As a result of that, it did not affect the basic characteristic of concrete, and the problem of decreasing air amount caused by using the ERCO is also considered to be solved by securing the target air amount.

Deacidification of waste cooking oil such as, palm oil or soybean oil, using supercritical carbon dioxide (scCO2) extraction has been widely investigated for reusing waste cooking oil. The deacidification process using scCO2 has been carried out under various experimental conditions temperature range between 40 and 100oC, pressure range between 20 and 35 MPa, CO2 flow rate range between 10 and 40 g/min, and extraction time range from 1 to 7 hours. The purified waste oils were characterized by their acid value and peroxide value measured. The optimized conditions were deduced in this paper at the temperature of 80oC, pressure of 20 MPa, and CO2 flow rate of 40 g/min. At the optimized operating condition the peroxide value was existed between 40 and 100. Also 80% of the purified oil was recovered. The properties of the purified oil were shown as similar to those of the pure oil.

“Baechal”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 2006 to 2012. The heading and maturing dates of this variety were May 1 and June 5 in upland, and May 2 and June 8 in paddy field, respectively. It is an It is an awned, semi-dwarf and hard white wheat. Culm and spike length of “Baekchal” were 75cm and 8.7cm. It had lower test weight (794g/ℓ) and 1,000 grain weight (35.7g) than “Keumkang”. It showed moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (13.7%) than “Keumkang”. “Baekchal” had similar ash content (0.47%) and protein content (13.1%) to “Keumkang”. It showed lower gluten content (9.6%), SDS-sedimentation volume (38.2㎖) and amylose content (6.5%) than “Keumkang”. It showed higher high viscosity (643BU), water absorption (213%), expansibility of cooking (357%). It showed different composition in HMW-GS compositios (2*), PPO18 (876bp), GBSS (waxy type) and Puroindolines composition compared th “Keumkang”. Average yield of “Baekchal” in the regional adaptation yield trial test was 4.89 ton/ha in upland and 4.83 ton/ha in paddy field. “Baekchal” would be suitable for the area above –10℃ of daily minimun temperature in January in Korean peninsula

This paper is to investigate experimentally the effect of waste cooking oil on compressive strength and chloride penetration resistance of high volume fly ash and blast furnace slag concrete. According to results, the incorporation of waste cooking oil resulted in an improvement of penetration resistance of chloride.

This study investigates the effect of emulsified refined cooking oil (ERCO) on the fundamental properties of cement paste, and their results are compared with that of shrinkage reducing admixture (SR). Results showed that ERCO decreased early strength, but retained the strength at the later age of 28 days, slightly higher than pure OPC

A New six-rowed Naked Barley Cultivar “Nurichal” with good coking quality was developed by cross with HB88154-B-25-1 line and Hinchalssalbory by the Winter Cereal and Forage Crop Research Div. NICS, RDA in 2010. HB15305-B-B-31-2 was selected in 2006 and designated as ‘Iksan 95’. It showed good agronomic performance in the regional yield trials (RYT) from 2008 to 2010 and was released with the name of ‘Nurichal’ possessing good water absorption and expansion. The average heading and maturing dates of ‘Nurichal’ were April 24 and May 30 in paddy field, which were two day and one day later than those of the check cultivar ‘Saechalssalbori’ respectively. The new cultivar, ‘Nurichal’, had 82cm of culm length that was 5cm shorter than that of ‘Saechalssalbori’, and 4.0cm of spike length. It showed 774 spikes per m2, 63 grains per spike, 25.0 g of 1,000-grain weight, and 793 g of test weight. ‘Nurichal’ showed a little weaker winter hardiness than those of the check cultivar, ‘Saechalssalbori’ and showed similar lodging resistance with check cultivar. It sowed stronger resistance to barley yellow mosaic virus (BaYMV) compare to check cultivar. Grain shape was small and round. Protein content was 10.3% and β-glucan content was 6.8%. Its average yield of the pearled grain in the regional yield trial was 3.84 MT/ha in paddy field, which were higher 2% than those of the check cultivar. Its water absorption was similar and expansion was higher than ‘Saechalssalbori’. This cultivar would be suitable for the area above the daily minimum temperature of -6℃ in January in Korean peninsula.

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE L* (lightness) value increased markedly during boiling, the CIE a* (redness) value decreased markedly during both boiling and steaming, and the CIE b* (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter’s color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter’s color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.

본 연구에서는 새찰쌀보리의 보리밥 제조 적성을 살펴보기 위하여 영양성분 및 취반특성을 분석하였고, 보리밥의 관능평가와 조직감을 측정하였다. 새찰쌀보리의 수분은 11.6%, 조단백질은 10.8%, 조지방은 1.6% 및 조회분은 1.1%이었으며, -glucan은 3.7%, 불용성 식이섬유는 10.8%, 수용성 식이섬유는 9.5%, 총 식이섬유는 20.3%로 나타났다. 새찰쌀보리의 호화개시온도는 이었고, 최고, 최종, 강하 및 치반점도는 각각 383

국내에서 개발된 유전자변형 프로비타민 A 강화 벼로부터 얻은 쌀(현미와 백미)을 열탕 또는 증자/볶음에 의해 가열조리했을때 카로티노이드의 함량에 미치는 영향을 조사하였다. 프로비타민 A 강화 쌀은 모종 쌀과 비교하여 일반성분 함량이 유사하였으며, 현미와 백미의 총 카로티노이드 함량이 각각 122.79, 으로 분석되어 현미뿐 만 아니라 도정한 백미의 배유에도 비슷한 함량의 카로티노이드를 포함하였다. 열탕에 의해 밥 형태로 가열 조리한 프로비타민 A

Since biodiesel as bioenergy is defined as ester compounds formed by esterification of animal/vegetable oils, in this study three vegetable cooking oils (market, waste and refined waste ones) were esterified by reactions of alkali catalyst and immobilized enzyme. The fatty acid composition of the formed ester compounds was analyzed to investigate the feasibility of biodiesel production. By lipolysis (i.e, hydrolysis of Triglyceride (TG)), all three vegetable oils used in this study were found to produce Diglyceride (DG), Monoglyceride (MD) and Fatty acid ethylester (FAEE). However, the amount of produced FAEE (which can be used as an energy source) was in the increasing order of market cooking oil, waste one and refined waste one. With NaOH catalyst, FAEE was produced about 24.92, 17.63 and 11.31 % for the respective oils while adding Lipozyme TL produced FAEE about 43.54, 38.16 and 24.47 %, respectively. This indicates that enzyme catalyst is more effective than alkali one for transesterification. In addition, it was found that the composition of fatty acids produced by hydrolysis of TG was unchanged with alkali and immobilized enzyme reactions. Thus it can be expected that stable conditions remain in the course of mixing with gasoline whose composition is similar to that of the fatty acids.

돼지고기 목심을 섭취할 때에 동물성 지방과 콜레스테롤의 섭취를 줄일 수 있는 효과적인 가열조리방법을 제시하기 위하여 돼지고기 목심을 삶기, 찌기, 굽기 및 튀기기의 방법으로 가열조리한 후, 이화학적 특성의 변화를 조사하였다. 가열조리에 따른 가열감량, 탈수량, 탈유량 및 탈콜레스테롤양은 튀기기 처리구에서 가장 많았다. 시료의 pH는 가열 조리에 의하여 증가하였고, 시료로부터 추출한 지질의 굴절율은 튀기기 처리구에서 가장 많이 증가하였다. 시료의