• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1174-1181
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• 2003

A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference $({\Delta}\;E)$ was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1058-1063
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• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.291-295
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• 2007

강수진단모형을 이용하여 저수지 이수운영을 위한 실시간 유량예측기법을 개발하였다. 강수진단모형은 현재 기상청 현업에서 수행중인 강우수치예보를 기반으로 상세 지역의 지형 효과에 의한 강수를 예측하는 정량강수예측모형(QPM; Quantitative Precipitation Model)으로서 부경대학교 환경대기과학과에서 개발된 모형이다. QPM은 중규모 예측 모형으로부터 계산된 수평 바람, 고도, 기온, 강우 강도, 그리고 상대습도 등의 예측 자료를 이용하고, 소규모 상세지형 효과를 고려함으로써 중규모 예측 모형에서 생산된 강수량 예측 값을 상세 지역의 지형을 고려한 강수량 예측 값으로 재구성하여 결과적으로 3km 간격의 상세지역 강우산출과 지형에 따른 강수량의 분포 파악이 용이할 뿐만 아니라 계산 효율성을 개선된 모형이다. QPM 검증을 위하여 기상학적 평가와 수문학적 평가를 수행하였다. 호우 사례별 일강수량의 시공간 분포로 부터, QPM을 활용한 시스템에 의한 예측결과가 원시자료 RDAPS 보다 고해상도의 예측 및 지형효과의 반영도가 높았으며, AWS의 관측자료와 비교하여 보다 높은 예측성을 보여 주었다. 대상기간인 2006년 1월 1일부터 6월 20일까지 관측강우는 총 391.5mm 였으며 RQPM은 실적강우에 비하여 119.5mm 정도 과소산정하고 있으나 분위사상과정을 거치게 되면 351.7mm로서 실적강우에 불과 10.2% 못미치고 있다. 이는 고무적인 결과로 볼 수 있으며 현업에서의 활용성이 기대되는 수준이라 볼 수 있다. 강우-유출모의를 위한 QPM신뢰도를 높이기 위하여 분위사상법(Quantile Mapping)을 이용하여 QPM모의에 존재할 수 있는 계통오차에 대한 추가적인 보정을 수행하였다. 수문학적 평가를 위하여는 장기연속유출모형인 SSARR모형을 기반으로 개발된 RRFS(Rainfall-Runoff Forecast System)을 이용하여 2006년 1월${\sim}$9월까지의 용담댐 유입량에 대하여 모의예측결과와 관측유입량 비교를 통한 검증을 수행하였다. 위 기간중 예측유입량의 RMSE(Root Mean Squared Error), COE(Sutcliffe Coefficient of Efficiency), MAE(Mean Absolute Error), $R^2$값은 각각 7.50, 0.68, 2.59, 0.69 값을 보이고 있다. 본 연구에서는 QPM에 의한 예측성의 향상 및 구축된 시스템에 의한 일강수량의 장기예측 가능성을 확인하였고, 향후 시스템을 현업에 활용하기 위해서 생산된 예측자료의 보다 장기적인 검증을 통한 시스템의 안정화가 필요할 것으로 사료된다.

• Korean Journal of Environmental Biology
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• v.17 no.2
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• pp.159-168
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• 1999

The ophemeropterans such as Epeorus pellucidus, Uracanthella rufa and Drunella uculea were dominated in station 1. It was generally showed the stable aquatic communities with low dominance index values throughout the year in station 2. The first dominant species in station 3 were all mayflies with the average DI value of 0.38. The first dominant species of Uracanthella rufa known as relatively tolerant species in station 4. A crustacean species Gammarus spp. have frequently occurred as the 1st or 2nd dominant species in station 5. Limnodrilus socialis, and Chironomus spp. were dominated in stations 6 and 7 Station 1, 2 and 3 were classified as oligosaprobic status according to their average diversity index values ranging from 3.46 to 3.52. Station 7 showed $\alpha$-mesosaprobic water condition with the overall average diversity value of 1.26. In general, the equitability and species richness values in the same sampling areas had close relations with their diversity values. The dendrogram drawn by dissimilarity values among 7 sampling sites indicates that the macrobenthic communities were divided into 3 groups： stations 1, 2, 3 and 4； stations 6 and 7； and station 5 alone.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.4
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• pp.191-202
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• 2001

Experiments were conducted on established grassland sward at Gongiam, Kwangju, and Kyung-gi in Korea from 1995 to 1997. The influence of mineral-N fertilizer or animal manure(AW) on herbage dry matter(DM) yield, N yield, the recovery of AM-N, and soil N and organic matter(0M) content in the mixed sward('potomac' orchardgrass, 'fawn' tall fescue, and 'kenblue' Kentuky bluegrass) was investigated. The treatments were replicated three times in a split plot block design. AM(the main plots) was applied at 200kg N ha ' year ' on each plot. The types of AM were cattle feedlot manure(CFM), pig manure fermented with sawdust(PMFS) and Korea native cattle slurry(KNCS). Three levels of mineral-N fertilizer, as urea, ranging from 0 to 200kg N $ha^{-1}\;year^{-1}$ in 100kg increments, were superimposed on each plot. The fertilizers and AM were applied in two equal dressings(the end of March and middle of November). AM and mineral fertilizer had significant effects(p<0.05) on herbage DM and N yields. Herbage yields in KNCS were higher than those in CFM and PMFS(p

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Journal of Digital Convergence
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• v.14 no.8
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• pp.245-252
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• 2016

The purpose of this study is to make up for missing of weather informations from ASOS and AWS using artificial neural networks. We collected temperature, relative humidity and wind velocity for August during 5-yr (2011-2015) and sample designed artificial neural networks, assuming the Seoul weather station was missing. The result of sensitivity study on number of epoch shows that early stopping appeared at 2,000 epochs. Correlation between observation and prediction was higher than 0.6, especially temperature and humidity was higher than 0.9, 0.8 respectively. RMSE decreased gradually and training time increased exponentially with respect to increase of number of epochs. The predictability at 40 epoch was more than 80% effect on of improved results by the time the early stopping. It is expected to make it possible to use more detailed weather information via the rapid missing complemented by quick learning time within 2 seconds.

• Korean Journal of Environment and Ecology
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• v.29 no.4
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• pp.615-625
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• 2015

This study examined the effects of wildlife or wildlife species on national park visitors' perception of place attributes and recreational experiences. Data were collected from 502 users of Seongsamjae Rest area and Nogodan Shelter area in Jirisan National Park and 173 college students during May-June 2014 using survey questionnaire. Some simulated photographs of water deer and Asiatic black bears were used for the college student survey. Overall, awareness about wildlife inhabiting in Jirisan National Park (AW) was not related with one's perception of place attributes (PPA) (i.e., crowdedness, naturalness, safety) and types of visitors' recreational experiences. Respondents with higher awareness about the presence of Asiatic black bear (AABB), however, tended to perceive Jirisan National Park as a place that provides 'wild' or 'natural' recreational opportunities compared to those with lower AABB. Differences in PPA (i.e., crowdedness, naturalness, safety) and types of recreational experiences were also found to be influenced by wildlife species. Respondents exposed to bear or water deer tended to perceive their recreational experiences as more 'wild'. Existence of wildlife in Jirisan National Park had a positive effect on the quality of visitors' recreational experiences. Different wildlife species showed different levels of effectiveness to quality enhancement of recreational experience. Some practical implications of the study were discussed from a managerial point of view.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.