• Korean journal of food and cookery science
• /
• v.15 no.5
• /
• pp.475-482
• /
• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.11 no.10
• /
• pp.931-939
• /
• 1998

Preparation of the hexagonal Sr-ferrite powsers with high performance by co-spraying precusor of the FeCl$_2$+SrCO$_3$ at a low temperature was proved as a cost =-effective method. The co-spray roasting was carried out in the temperature range of 300~$700^{\circ}C$ after SrCO$_3$ powders were mixed into 12FeCi$_2$.4$H_2O$ liquor. By this low temperature roasting method fine particles of multi-phased FeO$_2$+SrCO$_3$ were formulated. Powders calcined at 105$0^{\circ}C$ for 1 hour show the best magnetic property of M\ulcorner=69.96 emu/g, M\ulcorner=36.98 emu/g, and \ulcornerH\ulcorner=4.31 Oe. This calcining temperature is lower than that of the conventional dry method by 10$0^{\circ}C$.

• Resources Recycling
• /
• v.4 no.3
• /
• pp.19-25
• /
• 1995

A Study on the recovery of the valuable metals(Vanadium Molybdenium) was carried out using spent catalysts originated from desulfurizing process of oil refinery. Experiments consisted of pre-roasting for Sulfur and Carbon removal, soda roasting and leaching for the extraction of valuable metals, and selective precipitation of Vanadium and Molybdenium. Effects of temperature and time in roasting for Sulfur removal, of $Na_2CO_3$ concentrations in soda roasting, and of pulp density, temperature and time in leaching were investigated for the recovery of Vanadium and Molybdenium. A optimum condition having over 85% in yield of Vanadium and Molybdenium was found. In the selective precipitation, more than 98% of Vanadium and Molybdenium were obtained by the variation of pH and concentration of additives.

• Resources Recycling
• /
• v.30 no.6
• /
• pp.43-52
• /
• 2021

In this study, the optimal nitration process for selective lithium leaching from powder of a spent battery cell (LiNi_xCo_yMn_zO₂, LiCoO₂) was studied using Taguchi method. The nitration process is a method of selective lithium leaching that involves converting non-lithium nitric compounds into oxides via nitric acid leaching and roasting. The influence of pretreatment temperature, nitric acid concentration, amount of nitric acid, and roasting temperature were evaluated. The signal-to-noise ratio and analysis of variance of the results were determined using L₁₆(4⁴) orthogonal arrays. The findings indicated that the roasting temperature followed by the nitric acid concentration, pretreatment temperature, and amount of nitric acid used had the greatest impact on the lithium leaching ratio. Following detailed experiments, the optimal conditions were found to be 10 h of pretreatment at 700℃ with 2 ml/g of 10 M nitric acid leaching followed by 10 h of roasting at 275℃. Under these conditions, the overall recovery of lithium exceeded 80%. X-ray diffraction (XRD) analysis of the leaching residue in deionized water after roasting of lithium nitrate and other nitrate compounds was performed. This was done to determine the cause of rapid decrease in lithium leaching rate above a roasting temperature of 400℃. The results confirmed that lithium manganese oxide was formed from lithium nitrate and manganese nitrate at these temperatures, and that it did not leach in deionized water. XRD analysis was also used to confirm the recovery of pure LiNO₃ from the solution that was leached during the nitration process. This was carried out by evaporating and concentrating the leached solution through solid-liquid separation.

• Proceedings of the Materials Research Society of Korea Conference
• /
• 1999.11a
• /
• pp.18-18
• /
• 1999

• Proceedings of the Materials Research Society of Korea Conference
• /
• 1999.05a
• /
• pp.42-42
• /
• 1999

• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.326-334
• /
• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Food Science and Preservation
• /
• v.22 no.5
• /
• pp.690-698
• /
• 2015

Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increase, and bean density decrease were observed during the roasting process. The $L^*$, $a^*$, and $b^*$ values tended to decrease as the roasting temperature and time increased. Caffeine level was approximately 0.73% in green beans, and increased to 40-67% for darker roasts. Green beans contained the highest chlorogenic acid content, which decreased as the roasting temperature and time increased. The light- and medium-roasted coffee showed the highest total phenolol contents. The antioxidant activities were measured using DPPH and ABTS. The light-roasted coffee beans showed the highest antioxidant activities, and an approximately 36-51% loss in antioxidant activity was observed after further roasting. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. This analysis demonstrated that an electronic nose system can be applied to identify the green bean variety and the degree of roasting.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1998.06a
• /
• pp.49-52
• /
• 1998

Preparation of hexagonal strontium-ferrite by modified spray co-roasting(MSC:H) which is expected to shorkn the length of the process and to elevate the magnetic properties of hard ferrite was studied. We prapared $Fe_2O_3/SrCO_3$ mixture powders by MSCR after stirring ionized $FeCI_2$ in distilled water with solid state $SrCO_3$. And then calcined the mixture powders up to $1150^{\circ}C$ for Sr-ferrite powders It is possible to prepare hexaferrite powders with high saturation magnetization (Ms > 69 emu/g) , coercivity (Hc > 4000 Oe) The nlagnetic values of saturation magnetization iire higher than those achieved by the conventional technique.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 1995.04a
• /
• pp.18-18
• /
• 1995