• 한국식품저장유통학회지
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• 제20권5호
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• pp.602-607
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• 2013

포장 콩나물의 유통 중 품질향상을 위한 기초연구를 실시하고자 포장 필름의 종류 및 산소투과도에 따른 저장 중 포장 콩나물의 품질 변화를 조사하였다. 시판 중인 비포장 벌크 콩나물(제조일로부터 1일) 각 $320{\pm}20g$을 산소투과율 $3,000cc/m^2{\cdot}day{\cdot}atm$ 범위의 다양한 포장 필름으로 밀봉포장하고 $5^{\circ}C$에서 7일간 저장하면서 품질변화를 측정하였다. 품질유지에 적합한 산소투과도 선정을 위한 예비 실험 결과 산소유지율이 높은 $10,000cc/m^2{\cdot}day{\cdot}atm$의 산소투과도를 가지는 OPP 필름(대조구)과 $15,000cc/m^2{\cdot}day{\cdot}atm$의 산소투과도를 가지는 OPP (OP15) 및 CPP (CP15) 필름을 선정하였고, 이들 필름으로 포장한 콩나물의 저장 중 중량감소율, pH, 산소, 이산화탄소 및 관능적 품질변화를 조사하였다. 저장 중 중량감소율은 모든 구에서 10% 미만으로 OP15의 중량감소율이 가장 작게 나타났다. 저장 중 pH는 저장일의 증가에 따라 증가하고 있으며 유의적인 차이는 없으나 CP15에서 더 크게 나타났다. 저장에 따른 포장 내부의 산소함량은 감소하고 이산화탄소의 함량은 증가하고 있는데, 산소투과율이 높을수록 저장 중 높은 산소유지율을 나타내었다. 이산화탄소의 축적률은 저장 7일경 대조구와 OP15, CP15 각각에서 15.6%, 15.4% 및 14.3%로 대조구에서 가장 높은 수준의 축적률을 나타내었다. 저장 중의 관능품질은 저장 7일경 상업적 품질이 상실되어 OP15의 경우 강한 이취가 CP15에서 강한 녹변이 발생하였다.

• 농업과학연구
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• 제47권4호
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• pp.1057-1069
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• 2020

For most upland crops in Korea, underground water is used to ensure an adequate water supply. Thus, surface water storage tanks are needed to supply surface water from reservoirs or streams. This study discusses the design, manufacture and monitoring of a water storage tank capable of reliably supplying water to crops and preventing the inflow of floating debris. The study was conducted in an apple orchard in Yesan-gun, Chungcheongnam-do in Korea. Based on the water requirements of the crops and size of the orchard, a required flow volume of about 0.6 ㎥·h-1 was determined, along with a surface water storage tank capacity of 1.2 ㎥. Following a comparison with other materials, stainless steel (STS) was used to construct the water tank. The tank was designed to provide 14 hours of irrigation, enabling a small-capacity, cost-efficient tank design to be used. A surface water irrigation test was performed using the surface water storage tank. The average surface water irrigation flow rate was 0.00045 ㎥·m-2·h-1. The water quality test showed that the pH, suspended solids (SS), total nitrogen (TN), and total phosphorus (TP) values satisfied the reference values for agricultural water. The test results showed that the surface water storage tank evaluated in this study allows for crop irrigation when there is a lack of groundwater during droughts.

• 대한지하수환경학회지
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• 제6권3호
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• pp.111-119
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• 1999

본 연구는 방사성 폐기물 처분부지의 안정성 평가검증을 위한 균열 암반내 지하수리시스템 특성연구의 일환으로 균열암반모사 및 균열망 특성을 규명하는 것으로 지하 심부에 위치하게 되는 방사성폐기물 처분부지와 입지조건이 유사한 LPG 지하비축기지를 대상으로 균열 및 수리지질특성의 규명과 연속체 모델과 불연속체 모델의 적용을 통한 지하수 유동로 해석을 실시하였다. 불연속체 모델을 통한 지하수 유동 및 용질 이동의 모사에는 균열의 방향성과 균열의 공간적 밀도가 가장 중요한 요소인 것으로 나타났다. 본 연구지역에서는 3조의 균열군이 조사되었으며 균열의 공간적 밀도( $P_{32}$)는 0.85 $m^2$/㎥로 나타났다. 프로판 공동주변의 모사영역(200$\times$200$\times$200 m)에 대하여 실제로 지하수의 유동에 관여하는 투수성 균열의 밀도( $P_{32c}$)를 모사한 결과는 0.536 $m^2$/㎥로 나타났으며. 저투수성인 균열을 제거함으로서 0.26 $m^2$/㎥의 균열밀도(T- $P_{32c}$)를 갖는 모델을 재구성하여 수압터널로부터 PC 2. PC 3의 프로판 주공동으로의 유동로 분석을 실시하였다.다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Asian-Australasian Journal of Animal Sciences
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• 제31권12호
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• pp.1903-1912
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• 2018

Objective: To evaluate the effect of lactic acid bacteria and storage temperature on the microbial, chemical and mycotoxin composition of corn silage. Methods: Corn was harvested at 32.8% dry matter, and chopped to 1 to 2 cm. The chopped material was subjected to three treatments: i) control (distilled water); ii) $1{\times}10^6$ colony forming units (cfu)/g of Lactobacillus plantarum; iii) $1{\times}10^6cfu/g$ of Pediococcus pentosaceus. Treatments in triplicate were ensiled for 55 d at $20^{\circ}C$, $28^{\circ}C$, and $37^{\circ}C$ in 1-L polythene jars following packing to a density of approximately $800kg/m^3$ of fresh matter, respectively. At silo opening, microbial populations, fermentation characteristics, nutritive value and mycotoxins of corn silage were determined. Results: L. plantarum significantly increased yeast number, water soluble carbohydrates, nitrate and deoxynivalenol content, and significantly decreased the ammonia N value in corn silage compared with the control (p<0.05). P. pentosaceus significantly increased lactic acid bacteria and yeast number and content of deoxynivalenol, nivalenol, T-2 toxin and zearalenone, while decreasing mold population and content of nitrate and 3-acetyl-deoxynivalneol in corn silage when stored at $20^{\circ}C$ compared to the control (p<0.05). Storage temperature had a significant effect on deoxynivalenol, nivalenol, ochratoxin A, and zearalenone level in corn silage (p<0.05). Conclusion: Lactobacillus plantarum and Pediococcus pentosaceus did not decrease the contents of mycotoxins or nitrate in corn silage stored at three temperatures.

• 한국산림과학회지
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• 제99권1호
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• pp.144-152
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• 2010

본 연구는 경기도 광릉시험림에 위치한 노령 느티나무 인공림의 생장특성과 지상부 탄소저쟝량을 구명하기 위해 실시하였다(조사지1:IX영급, 조사지2:VIII영급). 임분구조분석을 위해 수형급을 구분하였고, 수형급별 연륜생장과 우세목의 수간석해를 통해 생장특성을 파악하였다. 직경급은 조사지1에서 8~62 cm, 조사지2에서 14~40 cm의 분포범위를 보였고 수고급은 조사지1에서 8~26 m, 조사지2에서 12~26 m의 분포범위를 보였으며, 이에 따른 수형급간 생장특성이 다르게 나타났다. 그 중 조사지1의 우세목은 최근 5년간 평균 연륜생장량(3.3 mm)이 생장기간 전체의 평균 연륜생장량(2.3 mm)보다 높았고, 조사지2의 우세목은 최근 5년간 평균 연륜생장량(2.2 mm)과 생장기간 전체의 평균 연륜생장량(2.2 mm)이 같았다. 또한, 2개 조사지 모두 우세목과 타 수형급간 연륜생장량의 차이가 큰 것으로 나타났다(p<0.01). 우세목의 수간석해 결과, 단재적이 2개 조사지에서 각각 1.106 $m^3$와 1.035 $m^3$으로 나타나 유사하였으며, 2개 조사지 모두 노령임에도 불구하고 최근에도 연간재적생장량이 지속적으로 증가하였다. 한편, 총탄소저장량은 조사지1에서 65.6 Mg C $ha^{-1}$, 조사지2에서 56.1 Mg C $ha^{-1}$로 나타나 조사지1이 더 많았고, 총탄소저장량에 대한 우세목과 준우세목의 비율이 2개 조사지 모두 90% 이상으로 나타났다. 개체목의 탄소저장량은 2개 조사지 모두 우세목이 가장 많았으나, 우세목의 평균흉고직경 차이로 인해 조사지1의 우세목이 0.054 Mg C $tree^{-1}$정도 더 많았다. 이러한 결과들은 느티나무인공림의 시업적 관리를 위한 기초자료로서 의미가 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• 대한수의학회지
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• 제25권2호
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• pp.133-144
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• 1985

The changes of acid-base status in vitro of the venous blood for 24 hours in ten Korean native goat were investigated. The acid-base parameters were measured within ten minutes after collection of the blood, and every hour during the first six hours and finally after twenty four hours of storage. Blood samples were stored at two different temperatures ($0-4^{\circ}C$ and $21-24^{\circ}C$). Twelve goats were induced acute acid-base disturbances by intravenous infusion of either hydrochloric acid or sodium bicarbonate and inhalated with $CO_2$ gas mixture (20% $CO_2$, 80% $O_2$) or hyperventilation were performed by means of respirator. The results were as follows; 1. Blood samples could be stored during the first two hours in ice water ($0-4^{\circ}C$) and one hour at room temperature without significant changes in pH. The magnitudes of changes were similar to those of cow, and lower than those of men and dogs. 2. The mean values of acid-base parameters in normal goat were arterial pH, 7.40; $P_{CO_2}$, 35.4mmHg; $HCO_3{^-}$, 21.8mEq/L. 3. Both the base excess and the bicarbonate showed high correlation (r=0.99) during the metabolic disturbance and were represented as $B.E.=1.38\;HCO^-{_3}-29.7$. 4. The slope of blood buffer curve obtained from the in vivo experiment was 16.3mEq/L/pH. 5. The magnitudes of changes in hydrogen ion concentration per unit change of $P_{CO_2}$ were 0.8nM/mmHg in hypercapnia and 1.0nM/mmHg in hypocapnia. 6. The ranges of acid-base parameters in normal goat urine were pH, 6.0-8.1; $P_{CO_2}$, 42-61mmHg; $HCO_3{^-}$, 2-110mEq/L. The concentration of potassium was higher (60-200mEq/L), and that of sodium was lower (8-70mEq/L) than those of human urine.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.199-209
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• 2024

This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5℃, 10℃, and 15℃. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa·s, 258.0-550.6 mPa·Sn, 1.80-0.48) and pepper puree (2,105.6-4,562.0 mPa·s, 268.4-580.4 mPa·Sn, 0.22-0.48). The temperature and storage time had significant (p≤0.05) effects, but moisture content did not affect these properties. Flow behavior and consistency coefficients demonstrated relative variation with apparent viscosity, indicating pseudoplastic behavior. Optimal processing and storage conditions were identified within specific ranges: 13.21-14.42℃ for 2 days with 92.22-94.23% (w/v) moisture content for pepper, and 8.42-11.77℃ for 2-6 days with 85% (w/v) moisture for tomato.

• 한국식품저장유통학회지
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• 제24권8호
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• pp.1079-1087
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• 2017

본 연구는 노란 파프리카의 건조 방법을 달리하여 저장기간에 따른 품질특성 변화를 연구하고, 노란 파프리카의 다양한 가공식품개발을 위한 기초자료로 이용하고자 하였다. 건조 파프리카의 수분함량은 FDP에서 저장 1일 차에서 11.19%이었고, 저장 15일 차에는 18.19%으로 저장기간이 길어질수록 수분함량의 증가폭이 적었다. pH 변화는 저장기간에 따라 약 pH 5 정도로 변화가 크게 없었으며, 당도 변화에서는 FDP에서 저장기간이 길어질수록 당도는 다소 높아짐을 보였다. 산도 변화에서는 FDP > CADP > HADP 순으로 저장기간이 길어질수록 모든 군에서 산도는 증가함을 보였으며 HADP에서 산도의 증가폭이 적게 나타났다. 색도 변화에서는 명도 L 값은 파프리카 외피와 내피에서 저장기간이 길어질수록 감소함을 보였으며, FDP에서 L 값이 더 높았다. a 값은 건조 파프리카 외피와 내피의 저장기간에 따른 차이가 크게 없었으며, b 값은 FDP의 외피와 내피에서 저장기간이 길어질수록 높았다. 물성측정 변화는 강도와 경도, 씹힘성, 깨짐성은 건조 파프리카 모든 군에서 저장기간이 길어질수록 감소함을 보였으며, FDP에서 높았다. 총 균수 변화는 HADP에서 저장 1일 차에 4.90 log CFU/mL으로 가장 낮았고, 저장기간이 길어질수록 증가하였으나 다른 파프리카 군에 비해 낮았다. 따라서 건조방법에 따른 노란 파프리카의 품질특성 연구는 건조된 노란 파프리카를 이용한 가공식품 및 건강식품의 개발에 기초자료가 될 것으로 생각된다.