• Current Research on Agriculture and Life Sciences
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• 제25권
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• pp.25-31
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• 2007

The several enzymes reaction which involve the quality change of fresh vegetables, such as chlorophylase, polyphenol oxidase, lypoxygenase, C-S-lyase, myrosinase and enzymes related lignification were reviewed. Numerous enzyme reaction continuously proceeds to the deterioration of vegetables after harvest due to the respiration and biochemical metabolism reaction, especially in case of physical injuring. It is extremely important to inhibit and to control these enzyme reaction in order to maintain the organoleptic and nutritional quality of fresh vegetables.

• 공업화학
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• 제19권2호
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• pp.137-144
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• 2008

현재 화석연료사용의 급증으로 인한 지구온난화와 자원고갈의 문제가 전세계적으로 크게 대두되어지고 있다. 이를 해결하기 위해 세계적으로 재생 가능한 에너지로서 바이오매스의 개발에 관심을 기울이고 있다. 바이오디젤은 식물성유지 또는 동물성지방으로부터 전이에스테르화반응을 통해 생산되는 친환경적인 연료로 기존의 석유디젤을 대체할 수 있는 연료로 관심을 받고 있다. 본 총설에서는 현재 연구되어지고 있는 다양한 바이오디젤의 생산방법에 대해 살펴보았다.

• 한국환경농학회지
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• 제34권3호
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• pp.204-209
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• 2015

본 연구는 시장점유율이 가장 높은 가을무 두 품종을 이용하여 적정 재식거리를 구명하고자 실시하였다. 열간거리 $55{\times}25$, $45{\times}25$, $35{\times}25$ 및 $25{\times}25cm$ 등 4 실험구로, 주간거리 $35{\times}28$, $35{\times}25$, $35{\times}22$ 및 $35{\times}19cm$ 등 4 실험구로 파종하여 파종 58일 후 수확하여 지상부 및 지하부 생육과 뿌리 품질을 조사하였다. 두 품종 모두 열간거리에 따른 지상부 생육의 차이는 없었다. 하지만 열간거리 25 cm에서 S품종의 근장 및 C품종의 근중이 각각 20.5 cm, 1,422 g으로 다른 처리에 비해 통계적으로 유의하게 적었다. 따라서 가을무의 두 줄 재배시 열간거리는 근중이 감소하지 않고 무의 품질에도 영향을 미치지 않는 35 cm가 적절한 것으로 판단된다. 주간거리는 두 품종 모두 28, 25 및 22 cm에서는 평균 1,500 g 이상의 적절한 크기의 무가 생산되었으나 C품종의 경우 19 cm 실험구에서 근중이 1148.3 g으로 다른 실험구에 비해 크게 감소하였다. S품종의 경우, 주간거리는 무의 수량 및 품질에 큰 영향을 미치지 않았으나 C품종의 경우 주간거리에 의해 지상부 및 지하부 생육이 크게 영향을 받는 것으로 나타났다. 당도와 바람들이는 재식거리에 따라 영향을 받았지만 그 차이는 적었다. 따라서 가을무 두 줄 재배시 적정 재식거리는 최소 열간거리 25 cm, 주간거리 19 cm 이상 설정하는 것이 가을무 재배에 유리할 것으로 판단된다.

• Journal of Nutrition and Health
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• 제40권2호
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

• 생물환경조절학회지
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• 제8권3호
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• pp.209-215
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• 1999

수로형의 양어시설에서 틸라피아 사육시 성장도 및 사육수의 수질을 파악하여 수경재배시설에 수로형 사육시설의 병용 가능성을 조사하고, 펜타이트 파이프를 이용한 간이 수로형사육시설을 개발하고자 시험을 수행하였다. 폭 2m, 높이 1m,길이 19m의 수로형 사육시설 위에 수경 베드를 설치하고 틸라피아를 양식하였다. 수질은 사육하는데 이상 없이 유지되었고, 수로형 시설에서의 틸라피아의 성장은 원형사육시설에서의 그 것과 대등하였다. 따라서 수경재배시설에 수용할 수 있는 양어시설은 수로형이 적합하며 사육환경이 정상적이므로 수로형 사육시설의 도입이 가능하다고 판단되었다. 또한 양어수경 복합영농어시설은 높이 1 m, 폭 1.4 m, 길이 20 m의 크기로, 기둥은 25mm의 펜타이트 파이프와 사육조는 5m의 PP판넬을 사용하도록 하였으며, biofilter로는 모래를 10cm 정도 채워 작물을 재배하도록 하는 간이수로형 양어수경 복합시설의 구조를 고안하였다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 한국식품영양학회지
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• 제23권4호
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• pp.641-648
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• 2010

This study attempted to estimate the dietary quality and the food diversity by analyzing the military foodservice menu. To evaluate the dietary quality, an analysis of NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) were carried out. DDS(Dietary Diversity Score), DVS(Dietary Variety Score) and DMGFV(Dairy Product, Meat, Grain, Fruit, Vegetable group) were used for assessment of food diversity. A Can-pro 3.0 and an excel were used for dietary data analysis and SPSS 12.0 program was used for statistical analysis. The results were as follows. The NAR of the 9 nutrients was above the RDAs and MAR was $1.71{\pm}0.19$. For 19 days(61.3%), DDS was 5 and for 12 days(38.7%), DDS was 4. The average of DDS was $4.6{\pm}0.25$. The Fruit & vegetable groups were not often served compared to other groups and especially fresh fruit were not given enough. The average of DVS and DVSS were $22.48{\pm}0.61$ and $29.26{\pm}0.66$ each. The most frequent food pattern was 'DMGFV=11111' which was served for 19 days(61.3%) and second frequent pattern 'DMGFV=11101' was served for 12 days(38.7%). DDS was significantly associated with Vit. C intake and DVS and DVSS was significantly related to Vit. $B_1$ and Vit. $B_2$ intakes. The MAR was significantly correlated with only DVSS. It could be interpreted that DVSS is a useful parameter for evaluating nutrient intakes as previous studies verified. Based on these findings, it can be said that military foodservice was provided with adequate nutrition and diversity. Menu was well composed of various foods which met the nutrition standards, but should provide more fresh fruits for adequate provision of vitamins and minerals.

• 한국수산과학회지
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• 제47권3호
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• 생물환경조절학회지
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• 제19권4호
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• pp.372-376
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• 2010

최근 애호박은 수확 중 표면 손상을 방지하고, 유통 기간을 연장하기 위해 PET(polyethylene terephthalte)와 PE(polyethylene)를 접합시켜 만든 플라스틱 봉지(두께 0.1mm)를 과실에 덮어씌우는 방법이 시도되고 있다. 본 연구는 플라스틱 봉지의 피복이 애호박의 품질 향상과 유통기간 연장에 미치는 효과를 구명하기 위해 수행하였다. 애호박의 플라스틱 봉지씌우기가 과실 수량과 과실 길이에는 크게 영향을 미치지 않았지만, 무처리에 비해 과실 무게가 가볍고 주당 과실수가 증가하였다. 이는 봉지씌우기를 함으로써 과실 비대가 제한되어 착과 수가 늘어났기 때문인 것으로 나타났다. 그리고 플라스틱 봉지씌우기는 애호박의 균일성을 높이고, 저장기간 중 과실의 감모율과 연화를 감소시켰다. 따라서 애호박의 품질을 향상시키고, 저장기간을 연장하는 수단으로 재배 중에 플라스틱 봉지씌우기가 효과적인 것을 확인할 수 있었다.

• 한국식품조리과학회지
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• 제10권3호
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.