The physical and chemical properties of corrugated cardboard-based media were evaluated to assess their suitability as substrates for plants. Samples were collected periodically from the same study area over 5 months to determine any seasonal variabilities. In addition to the corrugated cardboard-based media, the rural soil of the study area was used as the control. The corrugated cardboard-based media showed adequate levels of moisture content and bulk density and correspondingly high porosity values when compared with the rural soil. All corrugated cardboard-based media showed adequate levels of electrical conductivity, organic matter, and correspondingly high cation exchange capacity values when compared with the rural soil in all seasons. The C/N ratio of the corrugated cardboard-based media was similar to the optimal values of 15-20. However, the pH values of the corrugated cardboard-based media were lower than the optimum value(pH 4) for plant growth and rural soil. The moisture content value which cycle bobs up and down according to sampling date, and this means that the moisture content is affected by seasonal changes in the components entering the study area. The corrugated cardboard-based media appear to be acceptable for growing plants(Lotus corniculatus var. japonicus). Finally, the use of this media permits better vegetation establishment than the use of rural soil. Our results prove that corrugated cardboard-based media can exhibit higher plant cover over a long period(September-November) as opposed to rural soil. Our study demonstrates the effectiveness of corrugated cardboard-based media for plant growth, and we recommend that future studies should focus on potential materials relevant to revegetation and management.

본 연구에서는 vitamin C를 넣어 발효시킨 오징어 액젓을 조미용도로 활용하기 위해 발효 과정 중 아미노산함량 변화, 염도별 이화학적 특성, 오징어 액젓과 시판 저염간장 과의 관계양상을 파악하였다. 발효 중 총 아미노산은 증가 하였으며, 그중 Asp, Pro, Gly, Ala, Val, Ile, Leu의 함량은 발효 기간에 따라 증가하였다. 소금 첨가량에 따라 오징어 액젓의 염도와 당도는 증가하였으며, 수분과 pH는 감소하는 것으로 나타났다. 색도의 경우 소금을 넣을 경우 명도, 적색도, 황색도 모두 감소하였고, 소금 첨가량에 따른 차이는 있으나 특별한 경향을 보이지는 않았다. 동일한 염도의 오징어 액젓과 시판 저염간장의 관능검사 결과, 색은 모든 염도에서 차이를 보였으며, 향은 1, 2, 4%에서 차이를 보 였다. 짠맛은 염도가 높아질수록 기호도가 높아지는 경향 을 보였다. 오징어 액젓의 단맛은 가장 낮았으며, 신맛은 가장 높은 기호도를 가졌다. 오징어 액젓과 저염간장의 기 호도 양상은 83.84~94.51%의 설명력을 가지며, 향과 색의 기호도는 저염간장보다 오징어 액젓이 높았고, 감칠맛은 반대로 저염간장이 높은 것으로 나타났다. 또한 감칠맛과 단맛은 전반적 기호도와 양의 상관관계를 가지는 것으로 조사되었다. 오징어 액젓의 염도가 높아질수록 저염간장군과 가까워지는 것으로 나타나 일정 염도를 가질 때 간장과 유사한 용도로 사용이 가능할 것으로 보인다.

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.

본 연구는 우량묘 생산을 위해 신개발된 인공배지와 육묘용 배지의 이화학적 특성을 비교하고 적정 관수 간격을 구명하기 위해 수행되었다. 5종의 기존 인공배지 (유기배지인 coir, 혼합배지인 Tosilee와 Q plug, 그리고 무기배지인 LC와 rockwool)와 4종의 신개발 배지(혼합 배지인 TP-S1, 그리고 무기배지인 PU 14-S1, PU-7B, PU 15-S1)를 이용하여 토마토(Solanum lycopersicum L.) ‘예광’을 육묘하였으며, 14일간 1일(14회), 2일(7회) 그리고 3일(5회) 간격으로 관수 처리하였다. pH는 PU 15-S1 배지에서 유의성 있게 가장 높았으며, 모든 배지 에서 pH 5.17-6.90의 범위였다. EC는 Q plug 배지에서 가장 높게 나타났다. 초기발아율은 PU 15-S1 배지에서 가장 우수하였다. 최종발아율과 평균발아수는 PU 14-S1 배지를 제외하고는 모든 배지에서 유의적인 차이가 없었다. 파종 후 15일째 토마토 묘의 생육은 Q plug 배지에 서 우수하였다. 파종 후 29일 째 묘의 생육 또한 Q plug 배지에서 유의적으로 우수하게 나타났고, 다음으로 rockwool과 PU-7B 배지에서 우수하였다. 또한 생육은 1일 간격 처리에서 가장 우수한 경향을 보였다. 결과적으로 본 실험에서 토마토 육묘 시 인공배지의 적용가능성을 확인하였으며, 묘의 생육은 Q plug 배지에서 가장 우수하였다. 신개발된 PU-7B 인공배지에 양분을 첨가하고 1일 간격으로 관수한다면 Q plug 배지의 결과와 같이 우수한 토마토 묘를 생산할 수 있을 것으로 판단된다.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

The comparison of physicochemical properties and cell structure of texturized vegetable protein (TVP) and different types of meats (beef, pork, and chicken samples) were studied. TVP from the blend of 40% isolated soy protein (ISP) and 60% wheat gluten (WG) was texturized with a twin-screw extruder at 100 g/min feed rate, 45% moisture content, 250 rpm screw speed and 140℃ die temperature. The nitrogen solubility index, integrity index, chewiness, longitudinal cutting strength and microstructure of TVP were similar to the chicken sample, when compared to the other meats. However, water absorption capacity (WAC) of TVP (217.38%) was significantly (P<0.05) higher than those of meat samples (109.53 to 165.35%). The microstructure of TVP showed the fibrous structure. Non-uniform air cells were observed in the microstructure of TVP, which could indicate high WAC. The study demonstrated that the physicochemical and cell structure of TVP from the blend 40% ISP and 60% WG with 45% moisture extrusion process was similar as chicken sample.

The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). The expansion ratio and specific length at 40 and 50% moisture contents with CO2 gas injection increased while piece density decreased. On the contrary, the expansion ratio and specific length of extruded SPI at 60% moisture content with CO₂ gas injection decreased while piece density increased. Extruded SPI with CO2 gas injection had small cell size and higher amount of cell than extruded SPI without CO2 gas injection. The water holding capacity and nitrogen solubility index increased with CO2 gas injection increased while the integrity index and the springiness and cohesiveness decreased. In conclusion, extruded SPI with CO2 gas injection showed better expansion properties and cell formation than extruded SPI without CO2 gas injection.

Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.

In this study, composite PAN-based ACNFs embedded with MgO and MnO2 were prepared by the electrospinning method. The resultant pristine ACNFs, ACNF/MgO and ACNF/MnO2 were characterized in terms of their morphological changes, SSA, crystallinity and functional group with FESEM-EDX, the BET method, XRD and FTIR analysis, respectively. Results from this study showed that the SSA of the ACNF/MgO composite (1893 m2 g–1) is significantly higher than that of the pristine ACNFs and ACNF/MnO2 which is 478 and 430 m2 g–1, respectively. FTIR analysis showed peaks of 476 and 547 cm–1, indicating the presence of MgO and MnO2, respectively. The FESEM micrographs analysis showed a smooth but coarser structure in all the ACNFs. Meanwhile, the ACNF/MgO has the smallest fiber diameter (314.38±62.42 nm) compared to other ACNFs. The presence of MgO and MnO2 inside the ACNFs was also confirmed with EDX analysis as well as XRD. The adsorption capacities of each ACNF toward CH4 were tested with the volumetric adsorption method in which the ACNF/MgO exhibited the highest CH4 adsorption up to 2.39 mmol g–1. Meanwhile, all the ACNF samples followed the pseudo-second order kinetic model with a R2 up to 0.9996.

The objective of this study was to increase the efficiency of starch extraction from potato sludge by different concentration of food-grade hemicellulase. The potato sludge, which is a by-product of potato processing industry, was treated with food-grade hemicellulase. Starch extraction efficiency displayed no significant difference in hemicellulase concentration. The purities of potato starch increased from 83.40 to 95.91, 97.44, 95.58, and 97.79%, with treated 0.5, 0.75, 1.0, and 1.5% hemicellulase, respectively. The physicochemical properties of the starches, such as granule structure, particle size, pasting, and thermal transition, were not affected by the concentration of hemicellulase. These results indicate that food-grade hemicellulase treatment is an efficient method for starch extraction from potato sludge.

The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). The expansion ratio and the specific length increased, but piece density decreased with the increase in CO2 gas injection from 0 to 800 mL/ min at both 40 and 50% moisture contents. On the contrary, the expansion ratio and the specific length decreased, but piece density increased with the increase in CO2 gas injection from 0 to 800 mL/min at 60% moisture content. Extruded SPI with CO2 gas injection at 800 mL/min had small cell size and higher amount of cell than extruded SPI without CO2 gas injection. The water holding capacity and nitrogen solubility index increased, and the integrity index and the texture decreased with the increase in CO2 gas injection from 0 to 800 mL/min. In conclusion, extruded SPI with the CO2 gas injection at 800 mL/min showed better expansion properties and cell formation than extruded SPI without the CO2 gas injection.

The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). The expansion ratio and the specific length increased, but piece density decreased with the increase in CO2 gas injection from 0 to 800 mL/ min at both 40 and 50% moisture contents. On the contrary, the expansion ratio and the specific length decreased, but piece density increased with the increase in CO2 gas injection from 0 to 800 mL/min at 60% moisture content. Extruded SPI with CO2 gas injection at 800 mL/min had small cell size and higher amount of cell than extruded SPI without CO2 gas injection. The water holding capacity and nitrogen solubility index increased, and the integrity index and the texture decreased with the increase in CO2 gas injection from 0 to 800 mL/min. In conclusion, extruded SPI with the CO2 gas injection at 800 mL/min showed better expansion properties and cell formation than extruded SPI without the CO2 gas injection.

The effects of high hydrostatic pressure (HHP) or concentration treatment or sodium hydrogen carbonate addition on microbial and quality properties of cold drip liquid coffee were investigated during storage at room temperature. Cold drip liquid coffee was determined to pH, acidity, general bacteria, and Y&M (Yeast and Molds) according to HHP treatment or adding 0.2% sodium hydrogen carbonate for 40 days storage at 20°C. Also, an equivalent mixture of concentrated coffee and cold drip liquid coffee or liquid coffee with 0.2% sodium hydrogen carbonate was used for determining the sensory evaluation, due-trio and preference test. The cold drip liquid coffee with 0.2% sodium hydrogen carbonate had higher pH and lower titratable acidity than the control during 40 days storage at 20°C. Total viable cell and Y&M counts of cold drip liquid coffee added with 0.2% sodium hydrogen carbonate or treated by HHP at 300 MPa for 25 min were lower than the control during storage at 20°C. The result of the due-trio and preference tests shows that there was no significant difference between cold drip liquid coffee added to 0.2% sodium hydrogen carbonate and the control or between the equivalent mixture of concentrated coffee with cold drip liquid coffee and the control. As a results, Cold drip liquid coffee treated by HHP, concentrated by evaporation, and added to sodium hydrogen carbonate has a potential to extend a shelf life at ambient temperature storage.

The physicochemical and sensorial properties of fibrous tofu with the addition of different sized defatted soybean flour (DSF) were investigated. Coarse DSF (DSF-150; D50 = 279 μm), fine DSF (DSF-63; D50 = 105 μm), and super-fine DSF (DSF-JM; D50 = 5.0 μm) were prepared via conventional sifting followed by jet-milling with the milling pressure of 7 bars. Tofu was made with the 5% addition of coarse DSF (TDSF-63), fine DSF (TDSF-150), superfine DSF (TDSF-JM), and without DSF (TC). The yields of tofu were slightly decreased as coarse and fine DSF were incorporated while the yield of tofu with super-fine DSF was statistically identical with that of control tofu (p<0.05). Tofu with larger DSF (TDSF-63 and TDSF-150) showed less smoother texture and less pure in color, while tofu with superfine DSF (TDSF-JM) resulted in little changes in physical and organoleptic qualities, which were verified by quantitative descriptive analysis (QDA), texture profile analysis (TPA), and color measurements. Each fibrous tofu samples were prepared by mixing soymilk with 5% of DSF from sifting (150 μm, 63 μm sieve) and jet milling process which mentioned as TDSF-150 (DSF average particle size), TDSF-63 (D50 = 105 μm) and TDSF-JM (D50 = 5 μm), respectively. The fibrous tofus were compared to the normal tofu (TC). TDSF-JM has higher yielded (50.98%) among tofu samples. The moisture content of TC, TDSF-JM, TDSF-150 and TDF-63 were 75.81%, 75.47%, 69.89% and 69.80%, respectively. TDSF-JM and TC were having similar L-a-b index. Texture properties of TDSF-JM were similar with TC. On the other hand, TDSF-150 and TDSF-63 has statistically significant higher hardness value and lower point on springiness and cohesiveness compared with TC. Sensory evaluation with quantitative descriptive analysis (QDA) method shown that hardness, mouth feel and beany flavor intensity were decreased with the decreasing of particle size of DSF.