• 한국식품조리과학회지
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• 제24권2호
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• 한국식품과학회지
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• 제30권4호
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• pp.803-810
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• 1998

도토리 전분의 노화에 대한 sucrose 영향을 관찰하기 위해서 기계적 성질과 열적 성질을 조사하였다. 정제 전분의 수분과 아밀로오스 함량은 각각 9.35%, 27%였다. 정제 전분의 중량 평균 분자량과 수 평균 분자량은 각각 $1.22{\times}10^6$과 $1.37{\times}10^5$이였고 다분산도는 8.90으로 아밀로오스, 아밀로펙틴 보다 높아서 도토리 전분은 불균일계임을 알 수 있었다. Creep 실험으로부터 sucrose 첨가 겔의 creep compliance는 저장 초기에는 sucrose 농도가 증가할수록 감소하였는데 이는 전분, sucrose와 전분내의 자유수와의 상호 작용에 의한 수소결합 형성에 기인한다. DSC 흡열곡선으로부터 호화온도와 엔탈피는 sucrose 농도가 증가할수록 증가하였다. 저장 후기에는 creep compliance가 농도가 증가할수록 증가하여 sucrose는 겔의 softness를 증가시킨다고 볼 수 있으며 재호화 엔탈피는 sucrose 농도가 증가하면 감소하였다. 호화 엔탈피와 재호화 엔탈피로부터 노화비율을 구하였고, sucorse 농도가 증가하면 노화비율은 감소하였다. 기계적 성질과 열적 성질 측정으로부터 sucrose는 도토리 전분의 호화와 노화를 지연시키는 작용을 함을 알 수 있었다.

• 대한두개안면성형외과학회지
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• 제12권2호
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• pp.111-115
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• 2011

Purpose: Reconstruction of a full thickness defect of the nose is a difficult task for plastic surgeons because the anatomical characteristic, shape, and function of the nose all need to be taken into consideration. Most often, a local flap or a composite graft is used, but for a large defect, reconstruction using free flaps is the most ideal method. In free flap reconstruction, the chondrocutaneous preauricular area can be a suitable donor site. We performed a chondrocutaneous preauricular free flap with an interpositional vascular graft for reconstruction of a nasal ala. Methods: A 46 year-old male presented to the hospital with a right alar deformity induced by a dog bite. During the surgery, the existing scar tissue was removed and thereby a newly formed full thickness defect was reconstructed using the chondrocutaneous preauricular free flap with an interpositional vascular graft harvested from the descending branch of the lateral femoral circumflex vessel between the facial and superficial temporal vessels of the free flap. Results: The flap survived without flap loss and showed symmetry in its overall shape, contour, texture, and color. The patient was satisfied with the results and the surgery yielded no additional scars at the nasolabial fold area. Conclusion: The chondrocutaneous preauricular free flap is a valuable method in reconstruction of full thickness defects of the nose, and using the descending branch of the lateral femoral circumflex vessel as the interpositional vascular graft at the anastomotic site produces reliable results.

• 한국토양비료학회지
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• 제48권5호
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• pp.413-420
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• 2015

Objective of this study was to investigate adsorption characteristics and kinetic models of $NH_4-N$ to biochar produced from rice hull in respective to mitigation of greenhouse gases. $NH_4-N$ concentration was analyzed by UV Spectrophotometer. For the experiment, the soil texture used in this study was sandy loam soil, and application rates of chemical fertilizer and pig compost were $420-200-370kgha^{-1}$ (N-P-K) and $5,500kgha^{-1}$ as recommended amount after soil test for corn cultivation. Biochar treatments were 0.2-5% to soil weight. Its adsorption characteristic was investigated with application of Langmuir isotherm, and pseudo-first order kinetic model and pseudo-second order kinetic model were used as kinetic models. Adsorption amount and removal rates of $NH_4-N$ were $39.3mg^{-1}$ and 28.0% in 0.2% biochar treatment, respectively. The sorption of $NH_4-N$ to biochar was fitted well by Langmiur model because it was observed that dimensionless constant ($R_L$) was 0.48. The maximum adsorption amount ($q_m$) and binding strength constant (b) were calculated as $4.1mgg^{-1}$ and $0.01Lmg^{-1}$ in Langmuir isotherm, respectively. The pseudo-second order kinetic model was more appropriate than pseudo-first order kinetic model for high correlation coefficient ($r^2$) of pseudo-second order kinetic model. Therefore, biochar produced from rice hull could reduce $N_2O$ by adsorbing $NH_4-N$ to biochar cooperated in sandy loam soil.

• 한국측량학회지
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• 제38권6호
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• pp.635-644
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• 2020

딥러닝(DL)을 이용한 객체인식, 탐지 및 분할하는 연구는 여러 분야에서 활용되고 있으며, 주로 영상을 DL 모델의 학습 데이터로 사용하고 있지만, 본 논문은 영상뿐 아니라 공간정보 특성을 포함하는 다양한 학습 데이터(multimodal training data)를 향상된 영역기반 합성곱 신경망(R-CNN)인 Detectron2 모델 학습에 사용하여 객체를 분할하고 건물을 탐지하는 것이 목적이다. 이를 위하여 적외선 항공영상과 라이다 데이터의 내재된 객체의 윤곽 및 통계적 질감정보인 Haralick feature와 같은 여러 특성을 추출하였다. DL 모델의 학습 성능은 데이터의 수량과 특성뿐 아니라 융합방법에 의해 좌우된다. 초기융합(early fusion)과 후기융합(late fusion)의 혼용방식인 하이브리드 융합(hybrid fusion)을 적용한 결과 33%의 건물을 추가적으로 탐지 할 수 있다. 이와 같은 실험 결과는 서로 다른 특성 데이터의 복합적 학습과 융합에 의한 상호보완적 효과를 입증하였다고 판단된다.

• 한국식품과학회지
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• 제54권2호
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• pp.141-146
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• 2022

본 연구는 생리활성물질이 풍부한 아로니아를 활용하여 가공식품 개발에 필요한 기초 연구 데이터를 제공하기 위해 아로니아와 설탕의 배합비율별 프리저브 잼을 제조한 뒤 그 품질 특성과 항산화 활성을 조사하였다. 배합비율에 따라 아로니아의 함량이 낮아질수록 당도는 높아졌으며 수분함량은 낮아지는 경향을 나타내었다. 강도와 최대응력은 아로니아 함량이 줄어들고 설탕의 함량이 증가할수록 높은 값을 나타내었다. 잼의 비율별 항산화 활성은 아로니아 함량 70%에서 DPPH radical 저해율이 가장 높았다. 총 페놀 함량, TEAC, FRAP, ORAC의 값은 모두 아로니아 함량에 따라 비례적으로 증가하는 경향을 나타내었다. 관능평가에서 단맛과 식감이 모두 강하다고 평가된 아로니아 함량 30%에서는 오히려 종합적 선호도에서 가장 낮게 나타났으며 아로니아 함량 40%에서 가장 높은 선호도를 나타내었다. 본 연구에서는 아로니아와 설탕 배합비율에 따른 품질 특성과 항산화 연구를 진행하였으며 국산 아로니아를 활용한 제품의 개발에 기초 자료로서 활용될 것으로 기대된다.

• 보존과학회지
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• 제38권4호
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• pp.301-313
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• 2022

We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

• 농업과학연구
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• 제49권2호
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• pp.215-226
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• 2022

This study aims to investigate the soil environment characteristics of the Abies koreana community, which is currently showing a continuous decline in its size, in order to provide fundamental data for the management and creation of a conservation plan for the Abies koreana communities at the Korean national parks of Sobaeksan, Deogyusan, and Jirisan. Soil depth investigations were conducted at depths deeper than 40 cm into the B horizon at most study sites, except for the Dwaejipyeongjeon and Byeoksoryeong sites. The soil water content exceeded 30% on average, and these soils showed low bulk density levels. The soil texture was found to be the loamy or silty loam type at most study sites. It was also found in a chemical characteristic assessment that the soil samples contained more than 10% organic matter at most study sites. The cation exchange capacity (C.E.C.) and total N concentration levels were also high at most study sites. However, the soil showed low exchangeable K⁺, Na⁺, Ca²⁺, and Mg²⁺ levels at most study sites. Finally, the pH values were 4.90, 4.53, and 4.60 at soil depths of 10 cm at the Sobaeksan, Deogyusan and Jirisan sites, respectively, outcomes that are notably lower than the average levels in soil from Korean forests according to the literature. This appears to be due to the cold and wet climate of these subalpine regions given the reduced leaf-litter decomposition rate and accumulation of organic acids.

• 현장농수산연구지
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• 제15권1호
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• pp.53-61
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• 2013

엿의 품질을 향상하기 위해 엿 제조시 기능성과 식이섬유함량이 풍부한 홍삼박의 첨가량별 엿의 제조방법 및 특성에 대한 연구를 실시한 결과 다음과 같다. 1. 증자쌀에 15% 엿기름 추출물을 증자쌀의 1.2배 첨가하여 70℃에서 12시간 당화시킨 후 농축하여 갱엿을 제조하고, 홍삼박을 수분함량 18% 정도로 건조하여 30mesh 이하로 파쇄한 홍삼박 분을 제조한다. 그리고 갱엿의 온도를 100℃ 정도로 유지하면서 홍삼박분을 넣어 잘 혼합하여 냉각시키면 홍삼박 엿을 얻을 수 있다. 2. 홍삼박 첨가량별 엿의 특성을 보면 홍삼박 첨가량이 증가 할수록 조직감의 Hardness와 Adhesiveness는 감소하였으며, 색차의 명도는 감소하였으나 적색도 및 황색도가 증가 하였다. 그리고 식미는 홍삼박 첨가로 무첨가 시 3.0 점의 "보통"이다 보다 향상되었는데 홍삼박 17.5% 첨가시 맛 4.2, 조직감 4.4 냄새 4.0으로 "좋다" 이상의 평가를 받았다.

• 한국식생활문화학회지
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• 제22권1호
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.