• 원예과학기술지
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• 제33권5호
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• pp.675-686
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• 2015

아스파라거스는 수확 후 품질변화가 심하여, 보존 전에 1-MCP 등의 전처리를 통하여 상품성 유지효과를 검정하고자 하였다. 아스파라거스를 1-MCP 및 CEPA 처리 후 $7^{\circ}C$에 저장하면서 에틸렌과 $CO_2$ 발생 등을 관찰하였다. 또한 저장전 처리에 따라 발생되는 에틸렌 및 $CO_2$ 발생량을 측정방법에 따라 연속적인 방법과 비연속적인 방법으로 측정하였다. 아스파라거스 유통 중 불량환경을 가정한 CEPA 처리에 의해 에틸렌 가스 발생 및 호흡 특성이 달라지는데 1-MCP와의 혼용처리로 에틸렌의 영향을 상쇄시키는 것으로 나타났다. CEPA 처리는 에틸렌 및 $CO_2$ 가스 발생이 증가하며, 1-MCP 혼용처리로 인해 발생량이 감소하였고 1-MCP 단용처리는 무처리에 비해 에틸렌 발생에 큰 차이가 없었으나, $CO_2$ 발생량을 다소 감소시키는 것으로 나타났다. $CO_2$ 발생에서 연속측정(flow-system)이 비연속적 측정보다 변화 경향이나 처리간의 차이가 명확히 나타났다. 형태적이나 생체중량, 가용성고형물, 삼투몰 농도에 있어서 1-MCP는 CEPA에 의한 영향을 경감시키는 효과는 있었으나, CEPA 처리와 같이 외생적인 에틸렌과 조우하지 않는다면 무처리에 비해서는 큰 효과를 보이지 못하였다. 아스파라거스에서 1-MCP 처리는 불량 환경조건에서 발생되는 외생 에틸렌의 영향을 상쇄시킬 수 있을 것으로 보였으며, 전처리를 통한 상품성 유지가 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권12호
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• pp.1773-1782
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• 2014

The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian ($SEA{\times}N$) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of $16.7{\pm}0.54kg$ from each breed (SEA and $SEA{\times}N$) were distributed in a completely randomized design in a $2{\times}3$ factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p<0.05) better feed conversion efficiency. The SEA had higher (p<0.05) hot carcass weight (8.2 vs 7.9 kg), true dressing percentage (54.5 vs 53.3) and commercial dressing percentage (43.3 vs 41.6) compared to $SEA{\times}N$. There was no significant difference (p>0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (p<0.05) with increasing concentrate levels in the diet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at $28^{\circ}C$. Cooking loss and meat tenderness improved (p<0.05) and thawing loss increased (p<0.05) with ageing period. Similarly, meat tenderness improved (p<0.05) with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high values been associated with Semimembranosus and Gluteobiceps muscles. The present study demonstrates that there are differences in meat quality characteristics of meat from SEA goats and their crosses with Norwegian breeds finished under small scale farming conditions in rural areas. Therefore, concentrate supplementation of goats of both breeds improves meat quality attributes.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

• 유기물자원화
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• 제8권3호
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• pp.81-88
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• 2000

음식쓰레기, 슬러지 등과 같이 C/N비가 낮은 폐기물을 호기성으로 퇴비화하는 경우 질소 성분이 많이 손실될 수 있으며, 이는 비료성분의 손실, 악취를 비롯한 환경오염 발생 등을 유발할 수 있다. 본 연구에서는 퇴비화 공정에서 질소성 물질의 보존방법을 도출하기 위한 기초 연구로 음식쓰레기를 실험실 규모로 퇴비화하면서 일반적인 호기성 퇴비화 공정에서 일어나는 질소의 거동을 분석하였다. 음식쓰레기는 종이나 나무조각과 혼합하여 퇴비화하였으며, 질소성 물질의 거동을 평가하기 위해 퇴비시료에 포함된 암모니아, 산화성 질소, 유기성 질소를 측정하였다. 배가스로 손실되는 질소도 황산으로 흡수시켜 정량하였다. 퇴비화 반응의 활성화 여부가 유기성 질소의 무기화에 큰 영향을 미치는 것으로 조사되었다. 활성이 좋은 퇴비를 식종한 경우 반응 초기부터 유기성 질소의 무기화가 활발히 진행되어 많은 양의 질소가 손실된 반면 초기의 낮은 pH 기간이 길어지면 유기성 질소의 분해가 지연되는 것으로 나타났다. 암모니아 손실량은 주입된 공기량의 영향이 큰 것으로 판단되며, 암모니아 손실이 증가하면 퇴비의 암모니아 함량이 크게 감소하였다. 질소에 대한 물질수지 분석을 통하여 초기 질소의 28~38%가 암모니아로 전환되었으며, 전환된 암모니아의 77~94%가 가스로 손실된 것으로 나타났다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2004년도 ICCAS
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• pp.301-306
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• 2004

In this study, Dual servo mechanism with VCM(Voice Coil Motor) and PZT is designed for a high precision force and position control. We designed the VCM actuator and dual servo mechanism with leaf spring. VCM actuators, with their high linearity, simple structure, low weight, and high efficiency, are increasingly being used in micro-positioning applications. There are many kinds of VCM with a structure. VCM actuators are divided into two types by moving parts. One is moving magnet type and the other moving coil type. We described the properties of these two types of VCM. Design parameters of VCM are defined through the FEM simulation analysis of magnetic field and dynamic model of dual servo mechanism. These researches help to for decreasing loss in the air gap of VCM. We present dual servo mechanism is effective mechanism for a force control in hi h precision, properties of designed VCM.

• 신재생에너지
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• 제7권3호
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• pp.6-16
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• 2011

In order to study the utilization of seaweeds as an alternative renewable feedstock for bioethanol production, their properties of hydrolysis and fermentation were investigated. The seaweeds were well hydrolyzed with diluted sulfuric acid. The weight loss of seaweeds reached 75-90%, but only 12-51% of them was converted into reducing sugars after the acid-hydrolysis at $130^{\circ}C$ for 4-6h. The yield of reducing sugars increased with increasing the hydrolysis time up to 4h and then decreased thereafter. In contrast, the ethanol yield from the hydrolysates increased with hydrolysis time except for green seaweeds maximizing at 4h. Optimal fermentation time by Saccharomyces cerevisiae (ATCC 24858) varied with seaweeds; 48h for green seaweeds, 96h for brown and red seaweeds. The ethanol yield from the hydrolysate reached 138${\pm}$37mg/g-dry for green seaweeds, 258${\pm}$29mg/g-dry for brown seaweeds, and 343${\pm}$53mg/g-dry for red seaweeds, which correspond to approximately 1.5-4.0 times more than the theoretical yield from total reducing sugars in the hydrolysates. The results obtained indicate clearly that the non-reducing sugars or oligosaccharides dissolved in the hydrolysate played an important role in producing bioethanol. Considering the productivity and production cost of each seaweed, brown seaweeds such as Laminaria japonica and Undaria pinnatifida seem to be a promissing feedstock for bioethanol production.

• 농촌계획
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• 제20권3호
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• pp.67-74
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• 2014

The purpose of this study is to estimate regional economic effects of spatial diffusion of wildfire using Cobb-Douglas production function of agriculture and forestry. The analysis is applied to Gangwon and Gyeongbuk provinces where are the most damaged of wildfire in Korea. The damaged areas are derived from multiplied by the occurrence probability of wildfire and diffusion areas of wildfire for micro-spatial unit level with ArcGIS techniques. The models of wildfire provides that the spatial diffusion of wildfire increases with the rising of highest temperature and average wind speed. Through the production function, value added of Agriculture and Forest sectors get damaged where the Cos-converted slope aspect of mountains are toward the South. The production model provides reductions of regional value added by increasing damaged areas of wildfire. It reveals that the most damaged region is Andong city in Gyeongbuk province, where value added loss is 1.25 billion Won, which is about 0.72% of total value added in agriculture and forestry of the city. As a view of policy makers, it needs to be considered to establish prevention policies against wildfires because regional economic losses from wildfire are depending on geographical conditions and performances of the major industry related to wildfire's diffusion such as agriculture or tourism sector according to the result of analysis.

• Mycobiology
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• 제33권3호
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• pp.147-149
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• 2005

The investigation was undertaken to enhance the decomposition process by pre-treatment of rice stubble, having higher concentration of lignin. Air-dried rice stubble was treated with 1.8 liter of 1% NaOH and autoclaved. Six cellulolytic fungi, Trichoderma harzianum, Penicillium citrinum, Curvularia lunata, Aspergillus flavus and Alternaria alternata were grown in basal synthetic medium along with delignified rice-residue as carbon source for production of soluble crude protein. Though the loss of cellulose has been observed by all of them but having a considerable status in the presence of T. harzianum and T. harzianum yielded highest percentage of crude protein (27.99%) with biomass of 375 mg, whereas the lowest protein value (17.91%) was recorded in case of A. niger with biomass of 422 mg. Among the imperfect fungi, T. harzianum was the most potent. Effects of incubation period and nitrogen sources on soluble crude protein production by T. harzianum were also undertaken in this study. Fifth day of incubation period and potassium nitrate as nitrogen source among other nitrogen sources was found most appropriate for soluble crude protein production by the mentioned organism.

• 대한기계학회논문집
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• 제19권3호
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• pp.858-867
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• 1995

Characteristics of premixed flames in counter-flow system are numerically studied using a detailed chemical reaction mechanism including gas phase radiation. Without radiation effect accounted, low CO and high NO$_{x}$ emission indices are observed, when strain rate decreases, due to increased residence time and higher flame temperature. Higher NO$_{2}$ production has been also observed when two premixed flames are interacting or cold air stream is mixed with burned gas. The rate of NO$_{x}$ production and destruction is dependent upon the diffusional strength of H and OH radicals, the existence of NO and the concentration of HO$_{2}$. For radiating flames, the peak temperature and NO$_{x}$ production rate decreases as the strain rate decreases. At high strain rate, it is found that the effect of radiation on flame is little due to its negligible radiating volume. It is also found that NO$_{x}$ production from the interacting premixed flame is reduced due to reduced temperature resulting from radiation heat loss. It is concluded that the radiation from gas has significant effect of flame structure and on emission characteristics.ristics.