• The Korean Journal of Applied Statistics
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• v.12 no.2
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• pp.347-362
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• 1999

강수 형태 및 강수량을 동시에 고려하는 1차의 마코브 연쇄-의존 모델을 고차의 모델로 확장하였다. 남한의 53개 지역의 강수량 자료에 대해 계절별로 마코브 연쇄의 차수를 결정하였고, 고차의 마코브 연쇄-의존 모델을 적용하여 강수량의 분포특성을 살펴 보았다.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.15-22
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• 2004

To investigate genetic features and the allele distribution of transferrin gene in three Cheju horse groups (group I, 137 horses of Jeju institute; group II, 107 horses of farms; group III, 89 racing horses) and three foreign breeds(l03 Thoroughbred, 10 Mongolian and 5 American Quarter horses), transferrin gene exons 13, 15, and 16 were analyzed by SSCP. The allele frequencies of transferrin gene of these groups and breeds were used to calculate genetic distances and to test population differentiations. The Fst values were 0.067 between Cheju horse groups I and II, 0.070 between Cheju horse groups I and group III, 0.091 between Cheju horse group I and Mongolian breed, and 0.189 between Cheju horse group I and Thoroughbred breed. Cheju horse group I showed significant population differentiation from other two Cheju horse groups and three foreign breeds while Cheju horse group III showed significant population differentiation only from Cheju horse group I and Thoroughbred breed(p <0.05). Results indicate that three Cheju horse groups showed population differentiation between each other, suggesting genetic heterogeneity of Cheju horses.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.27-32
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• 2016

In this experiment, alcohol and blanching treatments were used for food packaging materials, quality of powder yam and sliced yams (5 mm size) were compared by alcohol concentration and time for measuring change of color, weight, moisture content saccharinity and decomposition. 5% and 10% alcohol were used to alcohol treatment for 5, 10 seconds each. Packaging materials were used OPP($30{\mu}m$), PET($25{\mu}m$), ON($25{\mu}m$) and all materials heat sealable were coated. Quality of powder yam were not changed during storage at low temperature however were changed during storage at room temperature after 5 days. In conclusion, powder yam were needed packaging materials with high water barrier property from moisture, sliced yams were high quality when packaged by ON and stored at low temperature. Therefore, using packaging materials with low oxygen permeability were expected to reduced quality degradation about browning of powder yam and sliced yams.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.355-358
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• 1986

The effects of cobalt chloride, methionine, and various carbon sources on the sisomicin production by M. inyoensis NRRL 3292 were investigated. It was found that both cobalt chloride and methionine exerted a greater stimulatory effect on sisomicin formation. Kinetic studies with various carbon sources revealed thai polysaccharide such as starch or dextrin was found io be better than glucose for sisomicin production Moreover, the relatively low concentration of dissolved carbon dioxide was one of the most important factors In accelerating sisomicin production during idiophase.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.168-172
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• 2007

소유역의 배수시설물 설계를 위한 확률강우량 결정에는 일반적으로 건설교통부 (2000)에 의해 제시된 강우강도식을 이용하며, 강우의 지속시간이 10분이하인 경우에도 통상 제시된 강우강도식의 지속시간 최소단위인 10분을 그대로 적용하는 것이 일반적이다. 따라서 도달시간이 수 분 정도인 도로 배수시설물의 경우에는 상대적으로 과대설계가 될 가능성이 크다. 본 연구에서는 이러한 문제점을 극복하고자 모포마 분포를 시자료에 적용하여 분단위 연최대치 강우계열을 구성하고 이를 빈도해석하여 확률강우량을 추정하였다. 1분단위 강우자료(MMR 자료)를 이용하여 빈도해석을 수행한 결과 기존 건설교통부 (2000)에 의해 제시된 강우강도식은 분단위로 내삽할 수 없음을 확인하였다. 60분 집성자료를 모포마 분포에 적용하여 추정한 지속시간별 분단위 연최대치 강우계열은 관측된 분단위 연최대치 강우계열의 특성을 적절히 설명할 수 있는 것으로 파악되었다. 따라서 모포마 분포를 이용하는 경우 시단위자료를 이용하여 1분단위 자료의 특성 재현이 가능한 것으로 판단된다. 60분 집성자료와 시단위 자료를 이용하여 모포마 분포에 각각 적용하여 IDF 관계를 유도한 경우 그 차이는 매우 미미한 것으로 나타났다. 아울러 사용된 자기상관함수에 따른 차이도 미미한 것으로 확인되었다. 따라서 모포마 분포는 시단위 자료로 부터 60분 이하의 지속시간에 대한 연최대치 강우계열을 적절히 재현할 수 있는 방법인 것으로 판단된다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.179.1-179
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• 2003

본 연구는 각종 영양성분과 기능성 물질을 함유한 식용마의 소비확대와 새로운 가공식품을 개발하고자, 당절임한 식용 마의 건조방법에 따른 물성 및 일반 성분의 변화를 조사하였다. 동결건조한 당절임 식용마의 명도는 높았고 적색도와 황색도는 열풍 및 진공 건조한 것에 비해 낮았으며, 수분함량과 재수화율은 동결건조한 것이 높게 나타났다. 수용성 단백질은 동결건조한 것이 6.43mg/100g으로 가장 낮았으며 총당과 환원당의 함량은 건조방법에 따라 뚜렷한 차이가 없었다. 주요 유기산은 malic, acetie, citric acid 이었고, acetic, citirc acid는 열풍 및 진공 건조한 것이 많았으나 malic acid는 동결 건조한 것이 월등히 높게 나타났다. 구성아미노산은 진공 건조한 것에 많았으며, 유리아미노산은 큰 차이가 없었다. 총 비타민 C함량도 별다른 차이가 없었으나 환원형 비타민 C는 동결이 산화형 비타민 C는 열풍 및 진공 건조한 것이 높게 나타났고, 무기질 함량은 K, Na, Mg의 함량이 많았다. 마 스낵의 관능검사에서는 열풍 및 진공건조에 비해 동결 건조한 것이 우수한 것으로 평가되었으며, 전자현미경적 관찰에서는 열풍 및 진공 건조한 것은 세포와 세포벽의 형태를 찾아 볼 수 없었으나 동결 건조 한것은 세포의 형태와 세포벽의 파괴가 일어나지 않았다. 본 연구는 당절임한 식용 마의 건조 방법에 따른 물성 및 성분의 변화를 조사한 결과, 동결건조한 것이 품질이 우수하였고, 영양성과 기능성을 함유한 마의 가공 식품의 개발의 가능성을 제시한다.

• Journal of Digital Convergence
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• v.19 no.7
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• pp.379-390
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• Food Science and Preservation
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• v.15 no.1
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• pp.49-57
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• 2008

This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder $(X_1)$, Sugar$(X_2)$, butter$(X_3)$, by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in older of yam powder, butter, sugar.