• Food Science and Preservation
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• v.10 no.4
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• pp.476-481
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• 2003

As its high functional properties to be used as medicine or food, the cultivation of Agaricus mushroom has been expanded and iぉ commercialization required better storage methods that can extend its functional and nutritional value for longer period. We selected drying as the most plausible method to meet such requirement, and several drying conditions were investigated to locate the optimum drying condition that can be used to keep the quality of mushroom. Drying temperature of 50$^{\circ}C$, 60$^{\circ}C$, 100$^{\circ}C$ were selected to trace the drying time required to achieve the moisture content of mushrooms less than 10%. The drying temperature at 50$^{\circ}C$ required 29 hrs of drying time, while 100$^{\circ}C$ required only 10 hrs of drying tune. However, their quality characteristics on the following categories, on the degree of browning and color were investigated to find the optimum drying condition. In addition, sensory evaluation was conducted to evaluate the quality of dried mushrooms produced by each drying condition. The browning of the mushroom was evidently increased as the higher drying temperature was used and 50$^{\circ}C$ drying produced the most desirable quality of all in pileus or stipe. The aeon of browning intensified by drying temperature was comparable to the result of whiteness index value, which resulted lower L values as drying temperature increased. and the 50$^{\circ}C$ drying resulted the most highest L values among all drying samples. As the browning and whiteness results implied, the sensory evaluation result gathered from the present research indicated that the 50$^{\circ}C$ drying was the most favorable drying condition by scoring the most highest average scores on flavors, color, appearance, and overall acceptability conducted by the 10 evaluation panels.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.813-818
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• 2003

This study was carried out to survey operation system of self-making TMR and particle size of self-making and commercial TMR, then to compare TMR particle size recommended by Penn State Particle Size Separator. Daily mixing time in self-making TMR averaged 48.6${\pm}$28.0min., 2 augar type of mixer was most by 55.5% and daily 2 times of mixing in summer and other season was 44.4 and 22.2%, respectively. Percentage of residual feed in upper sieve(19mm diameter), middle sieve(8 to 18mm diameter) and lower pen was 21.5~25.6%, 16.0~25.8%, 52.8~61.4%, respectively, at self-making TMR mixer. Percentage of particle sizes of more than 19mm in self-making and commercial TMR was 24.9${\pm}$1.4 and 26.2${\pm}$1.7%, that of 8-10mm 22.8${\pm}$1.0 and 12.8${\pm}$1.2 and that of less than 8mm 52.3${\pm}$1.7 and 61.0${\pm}$1.5, respectively, which in particle length of 8~13mm in self-making and commercial TMR was lower by 82.6 and 100% compared to that recommended by Penn State particle separator, respectively. Especially there was not particle length of more than 19mm in commercial TMR at all. It is necessary to check the number of cows ruminating in a farm in order to estimate the particle size of TMR; it is recommended to change the TMR mixing time or the TMR formulae if the proportion of ruminating cows in a farm is less than 40 %.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.767-774
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• 1998

This study has been carried out to measure the amount of the daily intake by Korean on preservatives (Dehydroacetic acid, Benzoic acid and ρ-Hydroxybenzoic acid asters) in foods. The amounts of preservatives were determined by HPLC in foods such as butter, cheese, margarine, aloe gel, carbonated beverages, mixed beverage, ginseng beverage, red ginseng drink, soy sauce, fruit and vegetable juices (except unheated fruit-vegetable juice), vineger, seasonings, fruit and vegetables only on the peel, fruit wine, rice wine and unrefined rice wine. The recovery ranges were found to be 99.2% for dehydroacetic Acid, 95.8% for benzoic acid and $94.2{\sim}97.2%$ for ${\rho}-hydroxybenzoic$ acid in foods, respectively. The data of average food intake for each food items per capita per day were obtained from the report of national nutrition survey carried by the Ministry of Health and Welfare in 1997. The detected number of samples and average intake range of preservatives have been figured cut to $ND{\sim}290.0{\;}ppm$ for dehydroacetic acid, $ND{\sim}400.0{\;}ppm$ for benzoic acid and $ND{\sim}93.9{\;}ppm$ for ${\rho}-hydroxybenzoic$ acid esters, respectively. Estimated daily intake (EDI) of each additives per capita per day were shown as follows; 1.56 mg for dehydroacetic acid, 2.25 mg for benzoic acid and 0.44 mg for ${\rho}-hydroxybenzoic$ acid esters in total respectively and these values were evaluated to be much lower than that of FAO/WHO's acceptable daily intake (ADI) $0{\sim}5{\;}mg/kg$ b.w./day for benzoic acid and $0{\sim}10{\;}mg/kg$ b.w./day for ${\rho}-hydroxybenzoic$ acid esters.

• Journal of the Korean Society for Library and Information Science
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• v.25
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• pp.295-324
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• 1993

최근 정보기술의 급속한 발달 따라 사회 전반적인 체제의 정보화 현상으로 개인이나 조직의 활동이 정보와 밀접한 관련성을 가지게 됨으로써 이용자의 정보 수요에 적합한 정보원을 제공하는 매개자의 기능을 수행하고 있는 정보전문가의 역할이 한층 더 부각되고 있다. 이러한 영향이 도서관이나 정보센터의 모든 활동에 파급됨에 따라 정보를 수집, 가공, 분석. 저장 및 전달을 담당하고 있는 정보 전문가는 종래의 문헌중심봉사(book-based service)에서 정보중심봉사(information-based service) 형태로 역할 변환이 요구되고 있다. 특히 주제전문 봉사를 담당하고 있는 사서나 정보전문가는 이러한 정보기술의 파급효과를 더욱 실감하고 있는 실정이다. 이러한 상황에서 본 연구는 첫째, 정보기술의 발달이 사회과학 분야의 정보봉사에 미치는 영향과 효과를 살펴보고. 둘째로 사회과학 분야 정보제공을 위한 정보시스템의 특성 분석과 정보기술을 매체로 이용하고 있는 정보전문가의 정보기술에 대한 인식을 실증적으로 분석하고 있으며, 마지막으로 정보사회에서 다양한 정보제공을 담당할 사회과학 정보전문가의 새로운 역할 모델을 제시하고 있다. 사회과학 분야의 정보제공을 효율적으로 수행하기 위한 정보시스템의 구축은 학제적 성을 지니고 있는 사회과학 전반에 대한 이해와 특성을 파악함으로써 가능하다. 사회과학의 연구대상은 인간 상호작용에 관한 지식의 전반적인 분야를 포괄하고 있어 많은 주제분야가 서로 중복되거나 상호 호환적인 성격을 지니고 있기에. 사회과학 정보시스템이 이용자의 정보요구에 만족을 주기 위해서는 이용자의 유형, 정보요구의 형태 및 그 해결방안에 일차적 관심을 가져야한다. 사회과학 분야의 정보유통 체제를 살펴보면, 대부분 통계자료나 단편적인 데이타로 시작되는 원자료가 사회과학자나 연구자에 의해 "지적 변환(intellectual transformation)" 과정을 거쳐 논문이나 저서 등과 같은 정형화된 문헌의 형태로 나타나게 된다. 정형화된 문헌이 다른 이용자의 요구에 효율적으로 이용되기 위하여 다시 "서지적 변형(bibliographic transformation)" 과정이 수반됨으로써 도서관이나 정보센터의 정보시스템에서 문헌검색이 가능하게 된다. 정보기술의 발달과 보급 이전에는 서지적 변형 단계에서 대부분 정보제공시스템의 역할이 종결되었으나, 최근 정보기술의 활용으로 서지적 변형 후 각종 정보자료의 색인과 초록 및 네트웍 화를 통한 자동화 과정이 이루어짐으로써 이용자의 정보요구에 최대의 만족을 제공할 수 있는 정보자료의 체계적인 분석과 효율적인 통제로 포괄적인 정보관리 차원으로 이전되고 있음을 알 수 있다. 사회과학 분야를 담당하고 있는 사서를 대상으로 실시한 설문조사에서 새로운 정보기술의 활용에 따른 정보전문가의 인지적 혹은 업무 적 변화가 매우 긍정적인 방향으로 뚜렷이 나타나고 있음을 알 수 있다. 정보기술을 이용하고 있는 대부분의 사서들은 정보기술이 그들의 정보봉사 업무를 쉽게, 빠르게. 그리고 정확하게 처리하고 있으며, 새로운 정보기술 습득에 호의적인 반응을 보이고 있다. 아울러 정보기술의 이용에 따른 추가적인 책임이나 의무가 수반되고 있는 것으로 나타나고 있으며, 정보기술이 정보전문가의 역할을 완전히 대체할 정도로 위협을 느끼고 있지는 않는 것으로 조사되고 있다. 종합적인 반응은 대부분의 사서들이 정보 봉사 업무에 정보기술의 활용을 매우 바람직한 것으로 보고 있으며. 이용자 요구를 극대화하기 위한 정보관리에 필수불가결 한 도구로 인식하고 있다. 과거의 유능한 사서나 정보전문가는 자관의 정보원에 대한 철저한 이해로 이용자의 요구에 봉사하는 것으로 간주되었으나, 현재 그리고 미래의 유능한 정보전문가는 자관은 물론 국가적 혹은 세계적인 정보원에 접근할 수 있는 정보원 관리 능력은 물론 정보기술의 활용과 이용자에 대한 교육적 능력을 동시에 지녀야 할 것으로 여겨진다. 이러한 관점에서 사회과학 분야의 정보제공을 담당하고 있는 정보전문가의 새로운 역할을 크게 이용자 보조 역할, 주제전문가 역할. 시스템 전문가 역할, 그리고 정보원 관리자 역할로 구분할 수 있다.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.1
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• pp.1-6
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• 2020

This study was conducted to evaluate feed value of imported hays and examine current situation of species and hay grade. To evaluate the quality of the imported hay, 133 pieces including 9 species of roughage types were collected at the national hay importers, the TMR companies and livestock farms from 2016 to 2018. The quality grades of imported hay were 3~4 and most imported hay were considered to had low. The ADF, Ash, TDN and DDM in feed composition of alfalfa by quality grades presented significant differences(p<0.05). The quality grade on alfalfa was not similar to the actual quality grades calculated through feed composition. The feed composition of grasses by quality degrees presented significant differences in all contents except DM and CP (p<0.05). As the distributed grasses of the unmarked quality grade was low quality and accounted for 49%, it is urgent to present quality standards based on feed composition. As these results, the grades of imported hays were lower than the marked quality grades. Therefore, the imported roughage's(hay) price that considered to only quality grades on the marked imported roughages(hay) package can cause a loss to the livestock farms as economic damage. An institutional arrangement should be established to review the quality grades of imported hay.

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.155-173
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• 2022

Purpose: This study was undertaken to update the Nutrition Quotient for Elderly (NQ-E), which reflects dietary quality and behavior among Korean older adults. Methods: The first 29 items of the measurable food behavior checklist were obtained from a previous NQ-E checklist, recent literature reviews, and national nutrition policies and recommendations. One-hundred subjects (50 men and 50 women) aged ≥ 65 years living in the Seoul Metropolitan Area, including Gyeonggi Province, completed a pilot survey from March to April 2021. Based on the results of the pilot study, we conducted factor analysis and frequency analysis to determine whether the items of the survey were properly organized and whether the distribution of answers for each evaluation item was properly distributed. As a result, we reduced the number of items on the food behavior checklist and used 23 items for the national survey. Nationwide, 1,000 subjects (472 men and 528 women) aged > 65 years, completed the checklist survey, which was applied using a face-to-face survey method from May to August 2021. The construct validity of the NQ-E 2021 was assessed using confirmatory factor analysis, LISREL. Results: Seventeen food behavior checklist items were selected for the final NQ-E 2021. Checklist items addressed three factors: balance (8 items), moderation (2 items), and practice (7 items). Standardized path coefficients were used as the weights of items to determine nutrition quotients. NQ-E and three-factor scores were calculated according to the weights of questionnaire items. Conclusion: The updated NQ-E 2021 produced by structural equation modelling provides a suitable tool for assessing the dietary quality and behavior of Korean older adults.

• Food Science and Preservation
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• v.24 no.6
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• pp.865-870
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• 2017

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 1999.10a
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• pp.299-308
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• 1999

오늘날 우리 나라가 당면한 최우선 경제과제중 하나는 물류부분의 혁신을 통한 국가경쟁력 강화라고 할 수 있으며, 이를 위해 정부도 1993년 물류체계 개선을 위한 장기구상으로 ‘화물유통체계 개선 10개년 기본계획’을 수립하여 적극 추진 중에 있다. 그러나 이러한 노력에도 불구하고 PORT-MIS사용자를 상대로 한 설문조사에서는 선박입출항 업무 관련 서류의 40%, 항만시설 사용 업무와 관련된 서류의 31%, 하역업무 관련 서류의 10%만이 EDI를 활용하고 있었다. EDI 활용이 저조한 사유로는 전송시간이 많이 걸리며, EDI 소프트웨어가 작동되지 않으며, 수신확인이 되지 않기 때문이라 응답을 하였다. 이처럼 오늘날 항만물류산업이 겪고 있는 물류 데이터 흐름이 단절적 현상은 시간이 흐를수록 해결 될 기미가 보이고 있지 않다. 따라서 본 논문에서는 우리 나라가 겪고 있는 물류관련 업무를 한번의 데이터 입력으로 해결할 수 있는 원스톱 서비스 시스템개발을 목표로 우선 PORT-MIS EDI 업무를 처리할 수 있는 시스템을 구축하였다. 이는 향후 화주, 운송사, 선사, 포워더, 창고업자,하역회사, 철도청, 화물터미널, 컨테이너 터미널, 해양수산청, 관세청, 출입국관리사무소, 검역소 사이에 서로 교환되는 적하목록, Booking List, 컨테이너 Pick up정보, 위험물 정보, COPINO 정보를 비롯하여 대 관세청 신고 등 수출컨테이너 화물업무의 전반적인 영역으로까지 쉽게 확대할 수 있을 것이다. 본 연구결과 구축된 시스템은 원천정보를 중앙의 통합데이터베이스에 저장하여 이를 사용자의 요구에 의해 인터넷을 통해 전달하는 FTP와 웹 EDI 방식을 결합한 하이브리드 형태이다.CS Cell 방식에 의한 위치결정방식을 채택하였는데, 이것은 PCS망을 기반으로 데이터를 주고받이며 인터넷 단말기로 확장 가능한 PCS 단말기를 사용해서 위치추적을 하는 시스템이다. 이러한 시스템을 선정하게된 배경은 단말기아 망 이용료의 가격이 저렴하여 현실적으로 트럭이 쉽게 부착할 수 있다는 장점이 있으며 나아가 인터넷 단말기를 활용하여 차량과 관제센터사이에 메시지 전송 등 부가적인 서비스가 가능하기 때문이다.비교한 결과 토사 유출 억제효과는 한지형과 나지형잔디들의 혼합형(MixtureIII)과 자생처리구(MixtureV), Italian ryegrass와 자생식물의 혼합형(MixtureIV)등에서 비교적 낮은 수치를 토사유출량을 기록하였다. 이러한 결과는 자생식물들이 비록 초기생육속도는 외래도입초종에 떨어지지만 토사유출의 억제효과면에서는 이들 외래초종에 필적할 수 있음을 나타낸다고 할 수 있겠다.중량이 약 115kg/$m^2$정도로 나타났다.소 들(환경의 의미, 사람의 목적과 지식)보다 미학적 경험에 주는 영향이 큰 것으로 나타났으며, 모든 사람들에게 비슷한 미학적 경험을 발생시키는 것 이 밝혀졌다. 다시 말하면 모든 사람들은 그들의 문화적인 국적과 사회적 인 직업의 차이, 목적의 차이, 또한 환경의 의미의 차이에 상관없이 아름다 운 경관(High-beauty landscape)을 주거지나 나들이 장소로서 선호했으며, 아름답다고 평가했다. 반면에, 사람들이 갖고 있는 문화의 차이, 직업의 차 이, 목적의 차이, 그리고 환경의 의미의 차이에 따라 경관의 미학적 평가가 달라진 것으로 나타났다.corner$적 의도에 의한 경관구성의 일면을 확인

• Journal of Environmental Health Sciences
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• v.49 no.6
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• pp.289-294
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• 2023

Background: Artificial sweeteners are chemically synthesized substances used to add sweetness to foods. Representative substances include aspartame and acesulfame-K, which are 200 times sweeter than sugar. Recently, the IARC classified aspartame as class 2B, but Ministry of Food and Drug Safety of South Korea announced that it would maintain the current usage standards. Acesulfame-K, which has the potential to cause cancer, was excluded from the list of possible carcinogens, raising questions about its safety. According to a survey by the Consumers Union of Korea, 85% of makgeolli includes artificial sweeteners, but the content labelling is not indicated. It is necessary to accurately determine the intake of artificial sweeteners through makgeolli. Objectives: This study aims to evaluate the safety of makgeolli consumption by identifying the content of artificial sweeteners (aspartame, acesulfam-K) and preservatives (sorbic acid). Methods: Twenty makgeolli samples were purchased from large supermarkets and convenience stores by referring to the sales ranking of makgeolli products distributed in South Korea and the purchase ranking from online sites. The sample was sonicated to remove alcohol and carbon dioxide. Nine mL of acetonitrile was mixed with 1 mL of the prepared sample, centrifuged, and the supernatant was filtered and analyzed using HPLC. Results: As a result of the analysis, aspartame was detected in 17 products and acesulfame-K was detected in ten. The ADI of aspartame (40 mg/kg·bw/day) is higher than the EDI based on the maximum concentration 126.5 ㎍/mL. The ADI of acesulfame-K (15 mg/kg·bw/day) is higher than the EDI based on the highest concentration of 82.96 ㎍/mL. Although the health risk is low, IARC has raised the possibility of aspartame causing carcinogenesis, so there is a need to reevaluate the standards and regulations for artificial sweeteners. Conclusions: Through this study, we aimed to determine the content of aspartame and acesulfame-K contained in makgeolli currently distributed in South Korea and the safety of exposure to the human body when consumed.