Black soldier fly (BSF, Hermetia illucens) has been noted as an excellent feed ingredient. However, there is limited information on rearing and processing technology. Thus, this study was conducted to evaluate the substrates for rearing BSF and the optimal processing method for BSF performance. Study separated as 2 experiment, BSF rearing and drying method(Exp 1.) and EP-processing method(exp 2.). During the study, 30 clutches were reared, with 10 per substrate. Three substrates, namely food waste (FW), tofu by-product (TF), and vegetable waste with two drying methods, namely hot air dry (AD) and microwave dry (MW) at expanding (EP) ratios of 5:5 and 7:3, were examined by evaluating their rearing performance, nutrient contents, in vitro digestibility and lipid oxidation stability during storage (0, 14 and 28 days). In experiment 1, the rearing substrates and drying methods were evaluated. Compared with that of conventional methods (FW, AD), the TF substrates and MW method showed higher dry matter contents (3.43%) and in vitro digestibility (1.62%) but lower ether extract contents(3.53%; p<0.05). However, the malondialdehyde (MDA) concentration under MW treatments decreased during storage (5.77%, 4.69% and 3.24%; p<0.05). In experiment 2, compared with that of the 7:3 EP-BSF ratio, the 5:5 EP-BSF ratio showed higher in vitro digestibility (2.70%) and lower MDA concentration during storage (19.19%, 7.96% and 6.42%; p<0.05). In conclusion, the optimal conditions for BSF rearing and ensuring product quality were TF substrates, MW methods and a 5:5 corn:BSF ratio. Therefore, the optimal conditions for producing EP-BSF can present an excellent feed ingredient alternative for swine feed.

소비자에게 판매하기 위해 비육을 하여 길러지는 돼지가 아닌 새끼를 낳기 위해 장기간 사육되는 돼지를 모돈이라 한다. 모돈은 규격돈보다 육색이 붉은 것이 특징이며 단단한 조직감으로 인해 잘 소비되지 않는다. 본 연구는 모돈을 가공 원료육으로 활용하기 위해 품질 및 가공특성을 평가하였다. 먼저, 냉동-해동된 모돈과 규격돈의 뒷다리를 이용하여 품질특성을 비교하였으며 가공특성은 유화형소시지를 제조하여 수행하였다. 원료육의 품질특성은 일반성분, pH, 육색, 콜라겐 함량, 조직감, 보수력을 측정하였고 가공특성은 유화형소시지를 제조하여 조직감 및 유화 안정성을 측정하였다. 모돈의 육색은 규격돈보다 붉고(p<0.05), 조직감은 단단하였다(p<0.05). 그러나 pH, 보수력, 콜라겐 함량, 유화 안정성, 소시지의 조직감은 유의적인 차이가 없었다. 결론적으로 모돈의 단단한 조직감은 분쇄를 통해 해결하였으며 대부분의 품질 및 가공특성은 모돈과 규격돈에서 동일하였다. 따라서 모돈을 가공 원료육으로 활용하면 규격돈과 가공특성의 차이가 없음을 확인하였으며, 규격돈에 비해 높은 수율은 제품 원가를 절감할 수 있을 것으로 판단된다.

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

우리나라에서 쌀(Rice, Orzya sativa L.)은 주식일 뿐만 아니라 다양한 가공식품원료로서 그의 가치가 높은 식품자원이다. 본 연구는 쌀맥주 제조 시 당화가 잘되는 쌀의 전 처리 방법에 대해 탐색하고자 수행되었다. 쌀을 미세분쇄, 수침처리, 볶음처리, 호화처리, 팽화처리 후 맥아와 함께 당화를 한 결과, 팽화미를 함유한 맥즙이 가장 높은 당도 (°Bx)를 나타내었다. 또한 액화 및 당화효소를 첨가하지 않고, 맥즙을 제조 시 쌀 30% 첨가했을 때 당도가 가장 높은 결과를 나타내었다. 볶은쌀과 팽화미를 이용하여 10, 20, 30% 첨가한 맥주를 제조한 결과 팽화미를 30% 첨가 한 맥즙의 가용성고형분이 15.4 °Bx로 가장 높고 당화도 잘되었으며, 맥주의 알코올함량이 5.0-5.4%로 볶은쌀 첨가 맥주에 비해 높았으며, 탁도가 없었고 쓴맛도 적은 결과를 보였다. 팽화처리는 쌀의 당화를 개선 할 수 있는 좋은 가공방법이라고 생각되며, 팽화미를 첨가한 쌀맥주 제조방법은 편리하고, 좋은 품질의 맥주를 생산 할 수 있는 방법 중의 하나라고 기대된다.

A steering knuckle for a car is a key part of a corner module and is a functional part connected to steering, suspension, and braking devices. Steering knuckles are used for various types of forging and machining methods such as casting forging, aluminum forging, etc. to perform productivity and quality. Therefore, in this study, we study about the development of the overall design of the steering knuckle in the production and supply of the steering knuckle for the product processing method, quality, assembly inspection, etc. through the modeling and analysis of the steering knuckle.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.