• 한국포장학회:학술대회논문집
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• 2006.11a
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• pp.95-101
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• 2006

거창사과원예협동조합에서 구입한 사과 600상자를 5% $CaCl_2$ 용액에 각각 15분간 침지하는 방법으로 전처리 후 24시간 건조시키고 무포장구, $25{\mu}m$ 두께의 기능성 MA 필름으로 포장한 포장구와 무처리 무포장구인 대조구로 나누어 $0^{\circ}C$의 저온저장고로 옮겨 7개월 동안 저장하면서 3주 간격으로 품질을 분석하였다. 저장 기간이 증가할수록 중량 감소율은 Control 구보다 $CaCl_2$구와 $CaCl_2+MA$구의 중량 감소율이 월등히 낮았다. 경도변화는 저장 기간이 증가할수록 감소하는 경향을 보였으며, 그 중 $CaCl_2$구는 초기치 0.97 $kg_f$에서 저장 18주에는 0.95 $kg_f$로 초기치에 비해 2%의 가장 적은 변화를 보였다. 산도는 대조구보다 처리구의 산도가 높게 나타났으나 큰 차이는 나타나지 않았다. 가용성 고형분 함량은 저장 기간 모든 실험구에 따른 큰 차이가 없었다. 비타민 C 함량은 저장기간이 지날수록 모든 실험구에서 감소하는 경향을 보였으며, 기호도 조사에서 $CaCl_2$구와 $CaCl_2+MA$구가 대조구보다 유의적으로 높게 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.524-528
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• 2005

The purpose of this study is to investigate the quality characteristic of cholesterol free milk helping the reduction of serum cholesterol. Cholesterol free milk stored at $10\pm1^{\circ}C$ was evaluated with general analysis, stability, cholesterol, microorganism, aflatoxin $M_1$, antibiotic, antibacterial agent, color, and sensory evaluation. Animal fat contents were significant (p<0.05), but normal values. Quality characteristics of alcohol test, freezing point, and somatic cell count were general milk data with stability. Cholesterol content, microorganism, and aflatoxin MI were not detected. Also antibiotic and antibacterial agent residues were not detected by Parallux, Charm II, TTC II, and Eclipse method. Color of CFM1 was significant, while CFM2 was similar with conventional milk. Compared to control milk made by conventional way, QDA scores of color and mouthfeel in CFM1 were significantly different, whereas CFM2 did not show any significant. These Quality characteristic results suggested that health-oriented cholesterol free milk would be made by food additive.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.84-89
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• 2015

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.250-253
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• 2004

본 연구는 Soy Protein Isolate, Egg Albumin 및 Konjac의 보습제(humectants)를 첨가하여 제조한 육포의 이화학적, 미생물학적 및 관능적 특성 등을 조사하기 위하여 실시되었다. 보습제를 첨가한 처리구들은 대조구보다 높은 수분함량 및 제품수율을 나타내었으며, 낮은 puncture force를 나타내어 우수한 조직감을 보였다. 모든 처리구가 저장기간이 경과함에 따라 지질산패도 및 총균수가 증가하였으나 konjac을 첨가한 처리구에서 대조구에 비해 다소 낮은 TBA가를 나타냈었다. 또한 Soy protein isolate와 konjac을 첨가한 처리구가 다른 처리구에 비해 낮은 총균수를 나타내었다. 따라서 보습제 종류별 육포의 품질에 미치는 영향이 다소 차이는 있었지만, 저장성면에서 육포 제조시 보습제로서 konjac 첨가가 보다 유효한 것으로 판단된다.

• Proceedings of the Korean Information Science Society Conference
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• 2001.10a
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• pp.436-438
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• 2001

소프트웨어 제품의 품질을 보증하는 일은 중요하며, 이를 위해서는 실제 소프트웨어 제품이 실행될 때 최적의 결과에 영향을 주는 데이터, 즉 데이터의 품질이 보증 되어야 한다. 그러나 대부분의 소프트웨어 품질 관련 연구에서는 소프트웨어 품질 측정에 대한 모형만을 제시할 뿐 데이터 품질에 대해서는 다루어지고 있지 있다. 본 논문에서는 데이터 품질 평가를 위하여 데이터 품질을 측정하는 메트릭을 제안한다. 제안한 메트릭은 전체 데이터베이스에서 오류 데이터가 발생한 비율과 데이터 사용 목적에 따라 데이터 항목마다 다른 가중치를 적용하여 구해진다. 본 논문에서 제안하는 데이터 품질 메트릭은 특히 데이터를 주로 처리하는 소프트웨어 시스템의 품질 측정에 기여할 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Journal of Bio-Environment Control
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• v.12 no.1
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• pp.1-6
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• 2003

This study was conducted under the condition of greenhouse to investigate the relationships between the period of long day (LD) treatment before short day treatment, the dry matter production and flower quality of cut chrysanthemum (Indicum group) cv. Reagan Improved at Wagenigen University in the Netherlands. Rooted cuttings of chrysanthemum (Indicum group) cv. Reagan Improved were transplanted on 6th, 13th, loth of September and all of them were treated with short-days (SD) on 21th September. The periods from planting until final harvest were 70, 77, 84 days after being planted for 1, 2, and 3 week-LD period, respectively. The time of flower initiation was similar in all treatments. The number of flowers per plant was greater in the plot of 3 week-LD period than that in the plot of 1 or 2 week-LD period. The fresh weight and dry weight of flowers also increased more in the plot of 3 week-LD period than that in the 1 week-LD period by 4g and 0.4g, respectively. The final dry matter production ($g{\cdot}m$^{-2}$ ) was greater in the treatment of 3 week-LD period than 1 or 2week-LD period. In this study, LD period before short day treatment did not affect the time of flower initiation and flower quality. As a result, 3 week-LD period before short day treatment was strongly recommanded for producing high quality cut flowers of greenhouse-grown chrysanthemum.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.87-94
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• 2013

To investigate the effects of functional MA films (FMA) masterbatched by zeolite powder treated with 1 N HCl, 0.5 N NaCl solution and anti-fogging agent (NA) compared with control on the freshness extension of 'Fuji' apples during storage at $15^{\circ}C$. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were measured. After 150 days of storage, the weight loss of control (L) apples was 1%, that of apple in FMA film (NA) was 1.5% after 150 days. Total ascorbic acid content of apples in control (L) after 150 days was 2.09 mg%, those of apple in FMA film (NA) was 2.72 mg%. The titratable acidity of apple in FMA film was higher than that in control, while soluble solids content of apples in FMA film was lower than that in control after 150 days. Ethylene gas adsorbability in control was 192.2 ppm and those in FMA film was 141.4 ppm after 150 days. Overall, apples in FMA film was better than that of control. It was verified that apples packed with LLDPE film (control) lasted about 130days, while those with FMA films lasted about 170 days. Also, FMA films treated with anti-fogging agent few different compare to nontreated film, but commerdity on the display in market was considered higher than that of non-treated anti-fogging agent.

• Food Science and Preservation
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• v.10 no.3
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• pp.302-307
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• 2003

In the present study, we investigated the quality characteristic of old pumpkin extract treated with enzymes. As a results, all the groups treated with pectinase were better in quality characteristic than control group and the group treated with 0.15％(w/w) pectinase was specially great. All the groups treated with simultaneous pectinase and cellulase were higher in the extraction rate than the groups treated with pectinase or cellulase. The experimental groups were divided into non-treated control(I) and three treatment groups(II- IV) for optimum condition of enzyme treatment. The II and IV groups were treated with 0.15％(w/w) pectinase and 0.15％(w/w) cellulase, respectively, and the ill group was treated with both 0.15％(w/w) petinase and 0.05％(w/w) cellulase. Yield for old pumpkin extract of the III group (86.94％) was higher than that of other groups, but there were no significant difference among the groups in soluble solide content and pH of the extract. Reducing sugar and total sugar contents in the ill group were 2.81％ and 4.60％, respectively. Total carotene content in the II group (5.36 mg％) was higher than other groups. Old pumpkin extracts in all the groups showed nitrite-scavenging ability to pH 1.2, 3.0 and 4.0. Total free amino acid content in the III group (176.7 mg％) was higher than other groups. Citrulline contents in the II and III groups were detected 1.66 and 1.41 mg％, respectively but the contents in other groups were not detected.