• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2022년도 추계학술발표대회
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• pp.893-895
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• 2022

기술의 무궁한 발전을 이루고 있는 현대사회에서도 전기 산업 현장에서는 크고 작은 사고가 빈번하게 발생하고 있다. 그에 따라 해당 장비는 안정성, 자율성, 내구성을 겸비하고, 무선 통신 시스템을 갖추어 위험 요소와 작업자 간 사이를 이격시켜 안전한 작업 환경을 구축 및 제공한다. 원격 제어 외에도 장비 자체의 결함 감지, 악력 측정, 실시간 영상 제공, 작업 데이터 저장 기능 등 다양한 서비스를 추가하여 제품의 완성도 및 실용성을 증가, 사용자의 작업 편의를 보장한다.

• 한국수산과학회지
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• 제55권5호
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• pp.714-720
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• 2022

A dietary comparison of yellow goosefish Lophius litulon in the South Sea and Yellow Sea was performed by analyzing stomach contents. Using a bottom trawl net from fisheries resources survey vessels of the National Institute of Fisheries Science, 326 individuals were collected from the South Sea and 166 individuals were collected from the Yellow Sea. The total length range of L. litulon was 5.3-68.4 cm for individuals collected from the South Sea and 7.5-55.1 cm for individuals collected from the Yellow Sea. Based on the index of relative importance and the variation in stomach contents by fish size, L. litulon was found to be a piscevore and a spatiotemporally opportunistic feeder fish that fed mainly on pisces. There were differences in the composition of the stomach contents by season, location, and the interaction between the season and the location. Thus, the diet of L. litulon is affected by the prey abundance and prey spectrum of the habitat.

• 한국수산과학회지
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• 제55권3호
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• pp.239-248
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• 2022

This study was conducted to compare sensory and nutritional and digestive properties of the Israeli carp Cyprinus carpio muscle (ICM) by size [normal large (NLF) and small (NSF) fish], part [ventral (VM) and dorsal (DM) muscle], and commercial value [NLF, recessive (RF) or deformed (DF) fish]. In NLF, the major amino acids were lysine, aspartic acid, and glutamic acid, whereas aspartic acid and glutamic acid were predominant in NSF, DM, VM, DF, and RF. Taurine content increased with fish size, and was higher in DM than in VM, and higher in NLF than in DF but lower than that in RF. Regardless of ICM size, part, and commercial value, potassium and iron were expected in the health function, but calcium and zinc were not expected. The major fatty acids present in ICM were 16:0, 18:1n-9, and 18:2n-6, regardless of size, part, and commercial value. The digestion rate of ICM by digestive organ was lower in NLF than in NSF, and lower in VM with a high lipid content than in DM, and lower in DF than in RF.

• 한국수산과학회지
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• 제56권6호
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• pp.766-772
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• 2023

This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P<0.05) in C-IC than control, but there was no difference in lipid content (P>0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.

• 한국조경학회:학술대회논문집
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• 한국조경학회 2022년도 춘계학술대회 논문집
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• pp.61-63
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• 2022

• 한국수산과학회지
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• 제54권6호
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• pp.890-895
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• 2021

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

• 한국수산과학회지
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• 제57권1호
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• pp.1-14
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• 2024

We investigated the functional properties and in vitro bioactivity of protein isolates (RPIs) recovered from olive flounder Paralichthys olivaceus roes by isoelectric solubilization/precipitation process, according to pH-shift treatments. The buffer capacity of RPIs was shown to be stronger in alkaline pH than in acidic pH. Water holding capacity of RPIs was in range of 4.5-5.2 g/g protein with no significant differences (P>0.05). The foaming capacity and emulsifying activity index of RPIs did not show any significant differences between RPI-1 (pH 11/4.5) and 3 (pH 12/4.5), however they were superior to RPI-2 (pH 11/5.5) and 4 (pH 12/5.5). The 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid radical scavenging activity of RPI-3 (2.5 mg protein/mL) was 102.4 ㎍/mL, and the angiotensin I converting enzyme inhibitory activity was 30.8%. Among the RPIs, RPI-3 was relatively superior in protein functional properties such as buffer capacity, foaming capacity, emulsification, and anti-oxidative activity. Therefore, we suggest that RPI prepared from olive flounder roes could serve as a potential food resource.

• 한국어류학회지
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• 제35권3호
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• pp.177-182
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• 2023

한국 서해에 출현하는 붕장어(Conger myriaster)의 식성을 알아보기 위해 총 158개체의 붕장어를 분석하였으며, 채집된 붕장어의 항문장(Preanal length)은 8.2~40.1 cm (±17.3 cm)의 범위를 보였다. 공복률은 30.4%를 보였으며, 위내용물이 발견된 붕장어는 110개체였다. 총 21개의 먹이생물이 출현하였으며, 그중 4개는 과까지, 1개는 속까지, 16개는 종까지 분류되었다. 붕장어의 가장 중요한 먹이생물은 54.4%의 상대중요도 지수비(%IRI)를 나타낸 어류(Pisces)였다. 어류 중에서도 멸치(Engraulis japonicus)가 우점하였다. 어류 다음으로 중요한 먹이생물은 새우류(Macrura)로 39.6%의 상대중요도지수비를 차지하였고, 새우류 중에서는 마루자주새우(Crangon hakodatei)가 가장 우점하였다. 붕장어의 성장에 따른 먹이생물 변화를 분석한 결과, 성장함에 따라 새우류의 섭식비율은 감소하였고 어류의 섭식비율은 증가하는 경향이 나타났다. 또한, 성장함에 따라 개체당 평균 먹이생물의 중량이 유의하게 증가하는 양상을 보였다.

• 한국산업정보학회논문지
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• 제29권3호
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• pp.67-77
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• 2024

공장의 에너지 효율을 높이는 방안 중 공정 스케줄링은 제조 공정에서 자원을 최적으로 할당하여 제품의 생산 계획을 수립하는 활동이다. 그러나 야간 근로가 불가피한 경우에는 이러한 전략이 효과적으로 적용되지 않을 수 있다. 또한, 생산 요구량의 지속적인 변화로 인해 실제 공장에서의 적용에 어려움이 있다. 최근에는 전기자동차의 보급이 급증함에 따라 전기자동차 배터리를 에너지 저장 시스템으로 활용하는 기술이 주목을 받고 있다. 이러한 배터리를 활용한 기술은 공장 에너지 관리를 위한 대안이 될 수 있다. 본 논문에서는 전기자동차 배터리를 활용한 공장 에너지 관리 방안을 제안한다. 제안된 방안은 전기자동차 배터리 충전 상태 및 TOU(Time-of-use)를 고려하여 PSCAD/EMTDC 소프트웨어에서 분석된다. 제안된 방안은 예측된 전력 사용량과 TOU를 고려하여 수립된 공정 스케줄링과 비교 분석된다. 결과적으로 공정 스케줄링은 하루에 4,152원, 제안된 방안은 7,286원의 전기 요금을 절감하였다. 본 논문을 통해 공장 에너지 관리를 위해 전기자동차 배터리 활용 가능성을 확인할 수 있었다.

• 한국수산과학회지
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• 제56권4호
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.