• 한국식품저장유통학회지
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• 제14권5호
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• pp.462-468
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• 2007

본 연구에서는 깐밤의 전처리방법이 저장중 품질에 미치는 영향을 분석하였다. 전처리 방법으로는 기존의 수출용 깐밤의 저장방법인 명반수 처리방법을 비롯하여 최근 농산물의 저장성 향상에 효과가 있는 것으로 보고되고 있는 전해수 처리방법 및 깐밤의 동결공정을 통한 깐밤표면을 동결처리한 방법 등을 고려하였다. 전처리 방법에 따른 깐밤의 저장중 품질 분석결과에서 0.1%의 명반수에 침지처리한 경우에는 중량감소율, 부패율, 색도에서는 우수한 저장성이 나타났으나, 저장기간이 증가할수록 조직감 및 맛의 항목에서는 품질이 급격히 떨어지는 것으로 나타났다. 시료중량의 2배수 전해수(pH 2.61, ORP 1142)에 10분 침지처리한 경우가 맛과 종합적인 기호도에서 가장 좋은 관능평가 결과가 나타나 생식용으로 사용시 가장 좋게 평가되었으며, 밤 가공용 원료로 사용시 장기정장이 필요한 경우에는 온도 $-10^{\circ}C$에서 5분간 표면 동결처리한 방법이 전해수 처리한 방법과 더불어 저장성이 우수할 것으로 분석되었다.

• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.681-689
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• 2006

본 연구에서는 우리나라의 대표적인 발효식품인 김치의 제조방법을 이용하여 땅두릅이 김치 적합 가능성을 알아보고 저장기간 동안 품질특성 변화를 조사하고자 하였다. 땅두릅 김치를 0.3% CaCl$_2$ 용액을 첨가 및 양념을 달리하여 품질특성을 조사한 결과, pH 및 산도, 염도는 처리구별로 김치 시료간의 유의적인 차이를 나타내지 않았다. 총균수 및 유산균수의 변화는 저장 초기 서서히 증가하다가 저장 42일에 급격히 증가하여 그 수준을 유지하다가 저장 56일에부터 저장 70일 까지 감소하였다. 저장기간별 저장식품 품질을 평가하는데 pH 보다는 총균수 및 유산균수의 변화가 보다 예민한 지표로서 작용하였다. 땅두릅 김치의 CaCl$_2$ 처리방법과 양념에 따른 색의 변화는 저장기간별 외관적 품질 변화가 거의 없는 것으로 판명되었다. 경도는 대조구에 비해 CaCl$_2$ 처리구가 높게 나타났으며 양념에 따라 유의적인 차이를 보였으나 관능적으로는 크게 차이를 느끼지 못하는 것으로 나타났다. 따라서 땅두릅을 이용하여 김치제조가 가능함을 보여주었다.

• 한국물환경학회지
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• 제34권4호
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• pp.375-381
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• 2018

The monitoring of phytoplankton biomass and community structure is essential as a first step to control the harmful cyanobacterial blooms in freshwater systems, such as seen in rivers and lakes, due to the process of eutrophication and climate change. In order to quantify the biomass of phytoplankton with a wide range in size and shape, the measurement of cell biovolume along with cell density is required for a comprehensive review on this issue. However, most routine monitoring programs preserve the gathered phytoplankton samples before analysis using chemical additives, because of the constraint of time and the number of samples. The purpose of this study was to investigate the cell biovolume change characteristics of six cyanobacterial species, which are common bloom-causing cyanobacteria in the Nakdong River, after the preservation with Lugol's iodine solution. All species showed a statistically significant difference after the addition of Lugol's iodine solution compared to the live cell biovolume, and the cell biovolume decreased to the level of 34.0 ~ 56.3 % at maximum in each species after the preservation. The nonlinear regression models for determining the shrinkage ratio by a preservation period were derived by using the cell biovolume measured until 180 days preservation of each target species, and the equation to convert the cell biovolume measured after preservation for a certain period to the cell biovolume of viable cell was derived using that formula. The conversion equation derived from this study can be used to estimate the actual cell biovolume in the natural environment at the time of sampling, by using the measured biovolume after the preservation in the phytoplankton monitoring. Moreover this is expected to contribute to the final interpretation of the water quality and aquatic ecosystem impacts due to the cyanobacterial blooms.

• Agribusiness and Information Management
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• 제11권2호
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• pp.16-24
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• 2019

BRIS has been established by the Ministry of Agriculture, Food and Rural Affairs since 2011 under Article 21 of the Act on the Preservation, Management and Utilization of Agricultural Life Resources. It is an information service that provides information related to agricultural life resources in connection with the Rural Development Administration, the Forest Service, and Korea Seed & Variety Service, Agricultural Resources and Agricultural and Livestock Quarantine Headquarters. The purpose of this study is to evaluate how the users assess the information system quality (information quality, system quality) for the current Bio Resource Information Service (BRIS). Ultimately, the structural equation modeling analyzes the causal relationship between each variable and how it responds to the user's continuous use intention. As a result, information quality among information system quality and information quality among system quality used as the main variables for the evaluation of BRIS were statistically positively influenced by users' perceived usefulness, while system quality It has been analyzed to have a positive effect on the sustained use intention. The user's continuous use intention is positively influenced by the information system quality and perceived usefulness at a statistically significant level. Especially, the perceived usefulness plays a role in mediating the user's continuous use intention.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.251-258
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• 1997

The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2$0^{\circ}C$ for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.252-256
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• 2005

저장 중 포장 참외의 품질 유지를 위하여 포장과 세척방법을 달리하면서 참외에 대한 품질 평가를 실시한 결과, 저장기간의 경과에 따라 중량 및 경도는 감소하였으며 저장 12일 후부터는 오존수를 이용하여 세척한 처리구를 제외한 모든 구에서 심한 부패 및 손상이 발견되었다. 또한 관능평가 결과, 오존수 세척구에서 색, 외관, 맛, 조직감 모두 가장 높은 점수를 얻었으며 저장 후기에도 반점이 거의 생성되지 않고 부패정도가 가장 미비하여 외관에 대한 우수한 관능적 평가를 얻었다. 따라서 오존수 세척 후 통기성 있도록 박스포장을 하는 것이 참외의 유통 중 품질 유지에 효과적이라고 사료된다.

• 환경위생공학
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• 제2권2호
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• pp.69-78
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• 1987

Due to the increase of population and development of industry, the demand of available water resources increased . Many reservoirs have been constructed in large scales to meet this urgent need , resulting in the increased amount of water resources. After the constructions, however, serious pollution-especially eutrophication-in some reservoirs become a socialaffair. Therefore, water quality control in these resources should be considered more intensively than any other environmental preservation policies. It also seems to be imminent to prepare the precautionary steps. Most water pollution in Korea-73 percent - can be traced to domestic sewage. It may rome as a surprise to Some, Industry is responsible for just 27 percent of ]Korea's water pollution. What he calls 'non-point' Sources, which may include agricultural Chemicals, Create only negligible amount of water pollution. Up to $15\%$ of domestic sewage is treated in Korea, which is quite low when compared with the waste processing in developed countries. So it is the most urgent matter to control the pollution sources. One of the precautionary plans, more urban domestic sewage treatment plants must be installed and operated efficiently. It is known that nutrients such as nitrogen and phosphorous are the major factors the process of eutrophication, which can be removed majorly by the tertiary or advanced treatment process.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.319-323
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• 1999

본 연구는 키위를 이용하여 새로운 가공식품을 개발하고자 삼투건조로 전처리하여 열풍, 진공, 동결건조한 후 삼투처리 유무에 따라 각각의 품질특성을 비교 평가하였다. 수분함량은 무처리 및 삼투처리한 키위를 열풍 진공, 동결건조 하였을 때 무처리가 삼투처리한 경우 보다 낮았다. 건조방법에 따른 vitamin C의 함량은 무처리보다 삼투처리가 낮았으며 건조시간에 따른 vitamin C의 함량변화는 동결, 진공건조시 완만한 감소를 보이는 반면 열풍건조한 경우는 많은 감소를 보였다. 수분의 이동을 나타내는 확산속도는 무처리의 경우 열풍건조가 가장 빨랐으나 삼투처리 후에는 진공건조가 가장 빠르게 나타났다. 세 가지 건조방법 모두 삼투처리가 빠른 건조 양상을 보여 효과적인 전처리 방법임을 확인 할 수 있었다. 품질변화 특성은 열풍, 진공 동결건조 모두 2차 반응속도식이 품질변화예측 모델식으로 적합한 것으로 나타났다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.147-153
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• 1997

Oriental melon has been increased in production amount, but its processed food was not made in spite of the fact that shelf-life of the fresh fruit is short. This study was carried out to develop a dried product with no use sulfur treatment. Fresh melons were peeled, cut into 6 pieces, and soaked to the following pretreatments soaking in sugar syrup(SS), sodium chloride(SC), ascorbic acid(AA) and sodium polyphosphate(SP). After preatreatments the melon pieces were dried by hot air drying at 5$0^{\circ}C$ for 9 and 12 hours, and the dried melons were air blown at $25^{\circ}C$ for 1 day. The dried samples were evaluated for moisture content, texture, rotor, and sensory quality. The moisture content of dried melons soaked in SS and SC were lower than those that were soaked in AA and SP after hot air drying. The melons dried for 12 hours were high in hardness, gumminess, chewness and adhesiveness and excellent in sensory evaluation compared to 9 hours. The "L" value of SS was higher and the "a" value was lower in Hunter color. And SS treatment inhibited browning of the dried melon and improved sensory characteristics in color, flavor, texture and taste. Sucrose concentration had no significant effect on color, hardness and sensory score in banal product. The combination of SS with SP represented a highly effective antibrowning treatment for the dried melon and the product was kept in good color for 3 months at room temperature.at room temperature.