• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.420-424
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• 2000

적과 단감은 비타민 A와 C등의 영양 성분이 함유되어 있으나 전량 폐기 처분되고 있다. 이러한 적과 단감의 이용가능성을 발견하기 위해 적과 부유 단감으로 15$^{\circ}C$, 60일간 숙성 중의 경도, 색도, pH 및 염도의 변화와 기호도, 색, 냄새, 염도 및 조직감 등을 10일간은 감소하였으나 이후 일시적으로 증가하였으며 30일 이후에는 감소하여 연화되었다. 색도의 변화는 명도(L)는 염수 장아찌와 고추장 장아찌 모두 숙성기간 중 감소하였으며 ΔE 값은 고추장 장아찌의 경우 처음 30일간, 염수 장아찌는 40일 RK지 증가 후 감소하였다. 고추장 장아찌와 염수 장아찌 pH의 변화는 처음 10일간은 큰 감소 폭을 나타내었지만 이후에는 서서히 감소하여 숙성 60일째에는 각각 4.5와 4.0을 나타내었다. 염도는 장아찌의 경우 점차 증가하여 60일째에는 고추장 장아찌 5.8, 염수 장아찌는 6.1이 되었으며 침지액의 염도는 점차 감소하여 60일 후에 각각 5.8과 5.4로 나타내었다. 각각의 장아찌에 대한 관능 검사를 실시한 결과 숙성 40일째에 기호도가 가장 높았으며 전반적인 기호도는 고추장 장아찌는 5.9, 염수 장아찌는 4.3으로 나타나 적과 단감을 이용한 고추장 장아찌의 이용 가능성을 발견할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.561-566
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• 1994

The kinds of kochujang were discriminated by using their organic acid compositions, GC peak areas of volatile concentrates and flavor intensity determined by sensory evaluation. Tested kochujang were 51 kinds of traditional kochujang and 10 kinds of industry-produced kochujang in the market. The traditional kochujang included 20 kinds of Sunchang kochujang prepared with glutinous rice, 11 kinds of Boeun kochujang prepared with barley and 20 kinds of Sachun kochujang prepared with wheat. Boeun kochujang was distinguished from other kinds of traditional and industry-produced kochujang by using canonical discriminant analysis for the compositions of organic acids. Among organic acids, lactic acid was the most contributing variable for the discrimination of various kochujang. Traditional and industry-produced kochujang could be classified into 4 groups by using discriminant analysis for GC peak areas. The peak number 2, 4, 8 and 11 were found to be highly contributing variables for the discrimination of kochujang by using stepwise discriminant analysis. Industry-produced kochujang was discriminated from traditional kochujang by using canonical discriminant analysis for the intensity of 8 kinds of flavor property. The taste 'umami' was found to be the most contributing variable for the discrimination of kochujang.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.05b
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• pp.345-346
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• 2003

도시의 대기오염 문제는 다양한 배출원으로부터 다량 및 다종의 오염물질 배출과 그 지역의 도시화에 따른 기후특성과 관련된다. 대기오염물질의 분포 양상은 대기오염물질의 배출량과 난류 확산 및 수송, 화학 반응, 침적 현상 등에 의해 결정되므로 이들을 지배하는 기상인자들에 대한 이해는 대기오염현상을 파악하는 필수 요소라고 할 수 있다(Lalas et al., 1982 ; Liu et al., 1994). 도시규모의 기후 특징은 도시내에 형성된 고유의 기상장이 대기오염물질을 정체시킨다는 것이다(Noto, 1996). (중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.11a
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• pp.431-432
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• 2003

최근에 와서 연안에 위치한 공단지역과 대도시지역에서 배출된 대기오염물질들의 이류 및 확산에 대한 연구들이 많이 이루어짐에 따라 중규모 기상장 모델링에 관한 연구도 함께 이루어지고 있다(Pielke and Uliasz, 1998). 이런 지역의 오염도는 배출원과 오염물질의 종류 및 특성에 따라 좌우되지만, 그때의 기상 조건과 지형에도 큰 영향을 받는다. 그러므로 대기 오염 농도를 정확히 예측하기 위해서는 대기 오염 물질의 수송, 확산 및 침적에 큰 영향을 미치는 대기 유동장을 표현할 수 있는 수치 모델이 필요하다(오은주, 1995). (중략)

• Horticultural Science & Technology
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• v.32 no.2
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• pp.184-192
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• 2014

Various types of unit packaging methods were applied for 'Fuji' apples during short-term cold storage and export simulation. Gas tightness of the package was controlled stepwise in the successive two-year experiments using different perforation treatments (none, punch hole, or pinhole) and sealing methods (tie v s. heat seal). Risk of tight packaging and effectiveness of macroperforation on weight loss and quality maintenance were analyzed as related to changes in gas concentration inside the packages. Immediately after harvest, each 5 apple units were packaged in $40{\mu}m$ polypropylene (PP) film bags, stored 4 weeks at $0^{\circ}C$, and then put on the shelf for one week at ambient temperature in the preliminary experiment, In the main experiment, export process was imposed after storage simulating 2 week refrigerated container shipment at $0^{\circ}C$ plus one week local marketing at ambient temperature. Non-perforated film packaging with relatively high gas tightness induced flesh browning caused by carbon dioxide accumulation regardless of the sealing methods. Among perforated film packaging, in contrast, atmospheric modification was partly established only in the pinhole treatment and flesh browning symptom was not observed in all the treatments. Even the punch hole perforated film packaging without gas tightness effectively reduced the weight loss, whereas had slight benefits for quality maintenance. Reduced perforation using pinhole treatment seemed to improve sensory texture, while effects on physicochemical quality were insignificant. Overall results suggest the need of more minute perforation treatments on the packaging film to ensure modified atmosphere effects on quality maintenance.

• Food Science and Preservation
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• v.20 no.5
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• pp.699-704
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• 2013

Buckwheat Soksungjang (BS) is a bealmijang manufactured with buckwheat and soybeans. We manufactured BS using Bacillus subtilis HJ18-4 (HJ18-4), which has high enzyme activities and antibacterial effects. HJ18-4 was inoculated in a different process during the BS manufacturing, which was the meju-making time (Treat 1), and the salt water time was added (Treat 2). The physiochemical and microbial characteristics of the BS were analyzed. As a result, the total aerobic counts (7~8 log CFU/mL) in the BS increased after 15 days of fermentation. Especially, Treat 1 showed higher total aerobic counts and amino-type nitrogen (65.38~202.52 mg%) than Treat 2. During the BS fermentation, the reduction of the sugar contents and the enzyme (protease and amylase) activities decreased. In the relative quantitative expression level of PlcR, Treat 1 did not show toxin gene expressions at the end of the fermentation on Day 23. Treat 1 showed suitable B. cereus physiochemical quality characteristics and inhibition effects. When the modified-form type of fermented soybean paste was manufactured with a single starter, it could not reproduce the natural fermentation quality. These results suggest that the addition of a starter (HJ18-4) in the Meju manufacturing process could enhance the quality characteristics of the manufactured BS via natural fermentation and by suppressing B. cereus.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.589-595
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• 2001

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference$({\Delta}E)$ of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of ${\alpha}-amylase$ decreased during storage, but that of ${\beta}-amylase$ increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2018.06a
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• pp.276-279
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• 2018

본 논문에서는 비디오 부호화 과정 중 화면 간 예측 부호화 과정에 딥러닝을 적용하여 부호화 효율을 제고하는 알고리즘을 제안한다. 보다 구체적으로 딥러닝으로 생성한 가상의 픽쳐를 현재 프레임의 참조 픽쳐로 사용하는 방법에 대해 설명한다. 부호화 과정에서 복원된 픽쳐 두 장을 이용하여 가상의 보간 픽쳐를 생성하고 생성된 보간 픽쳐를 참조 프레임으로 사용하여 화면 간 예측의 효율을 높인다. 실험에 따르면 참조 픽쳐 리스트를 수정하여 참조 구조를 변경함으로써 HEVC 참조 코덱인 HM 16.9 대비 평균 1.4%의 BD-rate 감소 효율을 제공하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.870-875
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• 2003

Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.