• Resources Recycling
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• v.7 no.4
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• pp.64-75
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• 1998

The purpose of this study is to produce high putity composite powder composed of Fe-oxide, Mn-oxide and Mn-ferrite having superior homogencity in composition and particle size distribution by co-roasting process. Binary component metal (Fe, Mn) chloride solutions were produced by dissolving mill scale and ferro-mangancse alloy in hydrochloric acid. These chloride solutions contained the impurities such as SiO$_{2}$, P, Al, Ca and Na, which were originated from the Fe/Mn source materials. The neutralization and polymeric coagulant method were adoped to refine the hydrochloric liquor. When pH is far below the isoelectric point (pH 2-3), the SiO$_{2}$ was the most effectively reduced element, while other impurities remained unchanged. By increasing pH above 3, most of the impurities could be reduced effectively due to the coprecipitation reaction. The polymeric coagulants such as poly vinyl alcohol, resin amine and ammonium molybdate were found to have no effect on the spray roaster designed by the authors. The produced oxide powders were confirmed to be mixtures of Fe-oxide, Mn-oxide and mn-ferrite. the powders were homogeneously mixed and the particle size increased sleeply with increasing co-roasting temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.186-192
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• 1997

Increased activities of phase 2 enzymes including quinone reductase(QR) have been reported to be associated with protection of animals from neoplastic, mutagenic, and other toxic effects of many carcinogens. In previous study, we found that methanol extract of roasted and defatted perilla meal induced the activity of quinone reductase, an anticarcinogenic marker enzyme, in murine hepalc1c7 cells. Current study showed that unroasted perilla had a limited QR-inducing activity, suggesting that roasting cause the generation of active component(s). Thus we hypothesized that QR inducer in perilla might be covalently linked to sugar moiety and released during roasting process. Methanol extract of defatted raw perilla was subject to acid treatment in order to hydrolyze the potential sugar moiety. Prolonged hydrolysis of methanol extract of defatted raw perilla at $98{\sim}100^{\circ}C$ increased the ability to induce cytosolic QR activity of hepalclc7 cells. Furthermore roasting at 180 and $200^{\circ}C$ resulted in significant induction of QR activity. The result strongly support the idea that QR inducer(s) is present in bound form in raw perilla and released during roasting. Cellular QR activity was induced proportionately with the increase of concentration of methanol extract of roasted perilla. The induction of QR by defatted perilla was also examined in the cytosols of liver, small intestine, stomach, lung and kidney of male ICR mice. Induction patterns showed specificity with respect to target tissue and roasting of perilla. Unroasted perilla meal (defatted) significantly induced QR in liver and lung, while roasted perilla meal induced QR in liver and stomach. The observation that raw perilla showed similar QR induction patterns to roasted perilla is consistent with our proposal that QR inducer(s) is present in bound form and released by physical and chemical treatments as digestive or microbial enzymes could release the inducers from inactive glycoside forms in gastrointestinal tract of mice. In conclusion, perilla could exert protective effect against chemically induced carcinogenesis by inducing phase 2 enzymes in biological systems regardless of chemical and physical process such as roasting.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.1-10
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• 2015

The purpose of this study was to establish the critical limit of CCP (Critical Control Point) of a HACCP (Hazard Analysis Critical Control Point) system used in the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan for the heating process. The results were determined to be capable of reducing the biological element of CCP via the secondary roasting process. This study examined general bacteria and pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, and Bacillus cereus at temperatures ranging from $170^{\circ}C$ to $230^{\circ}C$ and for 3.0 to 5.5 seconds at a time. Before the secondary roasting process, pathogenic microorganisms were all negative, although the presence of general bacteria was still detected. General bacteria was reduced to $1.0{\times}10CFU/g$ after the temperature was set at $230^{\circ}C$ for a period of 5.5 seconds. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management through a secondary roasting process.

• Resources Recycling
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• v.8 no.4
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• pp.45-56
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• 1999

The purpose of tlus sludy was to preparc raw material powder for Mn-Zn iclrile, h m mined mill scale and fero-Mn, usins a co-spray roasting process The mill scale and ferra-Mn uscd in this raalins process was rcf~nedb y mesn-ns of a slxc~apl rxcss ~nvolvinm~a te~ialsc ontalning imp~u-ltleso r less than 100 pprn In this study an effeclive spray roaster system. wllich produces fme complex oxide powder, collects produccd ~owder.,m d prcvel~tse ~~llssiooifi HCI gas. was also manufactured. By means of spray~ngp urifcd raw malerial solu~lionl nln a manufacued high tcmpervture rumace. &-ferrite powder and a comnpleu o ~ d e powder of Fe,O; and M,x203 were manufactured. The chmcterlstics of the composllion. surface urca, and p'miicle size dismbulion or the produced powder were exmined. ptoduced powdcr was then ~ m e dwi tli ZnO powder. aid olher addilives of defined cornposnion, and Mn-Zn femite cares werc praiuccil by meuns of Sorlning and closely controlled sintering processes. The magpelic p~oprlieso f c olo~ss, initlal permeability. mauin~u~mnn agnehc flux. coz~civcr orcc and residual magnccic flux for the above cores we,= measured, and fmm Il~ase I-csulls the eflicacy of lhe co-spray roasling pncess to pl.ellare raw material powder lor Mn-Zn ferntc was established

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.99-103
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• 2007

In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{\circ}C$ and $130^{\circ}C$, but was extracted at $150^{\circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{\circ}C$. The hexanal component was greater when the root was roasted at $110^{\circ}C$, compared with those at $130^{\circ}C$ and $150^{\circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{\circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{\circ}C$ and $150^{\circ}C$, but a low concentration at $110^{\circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.362-368
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• 2009

Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to $250^{\circ}C$ for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 ${\mu}g$/kg, respectively.

• Journal of the Korean Geographical Society
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• v.29 no.1
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• pp.46-64
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• 1994

Among every civilized people salt has been recognized as an essential foodstuff to the human society without which even man's survivor is unthinkable. The cultural-anthropological meaning of salt is estimated highly as well, and in geographical perspective salt itself symbolize regional interrelationship. Playing a decisive role in freeing innermost settlement from isolation, salt aiso made a contribution to expanding human habitats. This study tries to reconstruct historica geography of 18th and 19th century surrounding traditional salt-roasting (chayeom). The Joolpo Inlet area which is located on the mid-western coast in Honem Region is selected for study area. Established on the basis of optimum physical geographical conditions such as topography, climate and vegetation, salt-making of Joolpo Inlet area was run dynamically with the sudden turn of events in the 18-19th century which was chacterized as an age of transition from medieval society to modern one. In this paper the writer attempts to clarify mainly following three points: physical conditions and socio-economic background leading to the initiation and later development of roasting of salt in Joolpo Bay; distribution of saltworks; methods of saltmaking. Main points drawn from these analyses can be summarized as follows: of iron pan and cow-drawn tools rendered labour-saving and output growth. 1, Saltworks of Joolpo Inlet area in the 18-19th century were distributed evenly over Kobu, Puan, Mujang and Heungduck counties among which Kobu's was located in Puanmyon - a sort of exclave. All saltworks belonging to above four counties were clasified as most lucrative ones in Honam Region on government archives. In particular, Gumdang saltwork which belongs to Mujang county is noteworthy in that it was first introduced by one Paekje priest in 6th century and therefore it provides a clue to examine the history of salt-roasting of Joolpo Inlet area. In light of the fact that temple or monastery economy, regardless of East and West, has been closely connected with traditional industry, the case of Gumdang is not unusual. 2. The process of saltmaking follows this order: harrowing of salt field exposed to solar heat; construction of saltern mound with saline earth; acquiring of brine by leaching saline earth; roasting of salt. Salterns (saltworks) are consisted with various salt making facilities such as roasting shed, saltern mound, salt field, salt well) salt pit or brine pit) and seawater reservoir. Among them roasting shed which is constructed chiefly with hundreds of pieces of pine tree as a frame and with straw as roof and wall is customarily considered as an unit of saltwork. And inside it is saltpan made of two kinds of materials, that is iron pan or plaster pan. The area attached to one unit of roasting shed is approximately 1 ha, and that of saltern mound is a tenth of it.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.23-30
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• 2015

The properties of dust collected from electric arc furnace of ferro manganese production units was investigated, and also the metallic manganese was recovered from the dust by aluminothermy process. The ferromanganese dust collected from electric arc furnace contained about 15% of manganese oxide ($Mn_3O_4$) and 9% of carbon as the contaminant, and have a 5um of 50% median diameter and irregular particle shape. The carbon contaminant in the dust could be reduced until about 0.1~0.5% level by roasting in the air at a temperature of 600~900C for 60minutes. The recovery of manganese could not be carried out using only ferromanganese dust from electric arc furnace by aluminothermy process, but the ferromanganese which contained manganese of about 92% and iron of about 5% could be obtained from the mixture of ferromanganese dusts from electric arc furnace and converter. The best mixing condition of dust fixed at electric arc furnace dust / converter dust ratio of 1:9 and 2:8, and the mixing rato of 3:7 or more could not separated the metal and slag from the reactant after aluminothermy reaction.

• Resources Recycling
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• v.12 no.6
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• pp.57-63
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• 2003

In this study, the separation of neodymium was investigated from NdFeB permanent magnet scrap. Decomposition and leach-ing process of NdFeB permanent magnet scrap by oxidation roasting and sulfuric arid leaching were examined. Neodymium could be separated from iron by double salt precipitation using sodium sulfate. The optimum conditions established for decom-position and leaching are as follows: oxidation roasting temperature is $500^{\circ}C$ for sintered scrap and $700^{\circ}C$ for bonded scrap, concentration of sulfuric acid in leaching solution is 2.0 M, leaching temperature and time is $50^{\circ}C$ and 2 hrs, and pulp density is 15%. The leaching yield of neodymium and iron was 99.4% and 95.7% respectively. The optimum condition for separation of neodymium by double-salt precipitation was 2 equivalents of sodium sulfate and $50^{\circ}C$ The yield of neodymium was above 99.9%.