• Journal of Biosystems Engineering
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• 제25권5호
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• pp.399-408
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• 2000

This study is final focused on developing fruit harvesting robot can distinguish fruit type and status accurately. Multi-joint robot is able to discriminate tree shape and select mature fruit by image processing. The multi-joint robot consists of (a) rotating base, (b)turning first joint-arm, (c)rotating and turning second joint-arm, (d)rotating and turning third joint-arm, (e)rotating and turning last joint and (f)picker hand. The operational ranges of the robot are: horizontal 860~2,220mm, vertical 1,440~2,260mm, 270 degrees’rotation angle, 90 or 270 degrees’turning angle. The robot weighs 330kg. The multi-joint robot was designed in high accuracy and efficiency by getting as close as the movements of human arms and waist.

• 한국잠사곤충학회지
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• 제50권2호
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• pp.82-86
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• 2012

식품의 색은 관능적 품질을 결정하는 일차적인 품질요소로서 소비자의 기호성에 직접적인 영향을 미친다. 최근 식품에 사용되고 있는 인공색소의 안전성 문제가 제기되면서 식품 내 천연색소의 사용이 증가되고 있으며 항산화 기능을 비롯한 다양한 생리적 기능성이 알려짐에 따라 천연색소의 중요성이 더욱 강조되고 있다. 이러한 점에서 뽕나무 오디는 새로운 천연색소원 및 기능성 소재로서 유망시 되고 있다. 그러나 오디잼을 가공하는 과정에서 고온가열에 의해 기능성 물질인 C3G 색소의 파괴가 심하므로 C3G 색소를 안정화시킬 수 있는 가공 방법이 필요하다. 따라서 이를 해결하고자 하였다. 그 결과를 요약하면 다음과 같다. 1. 냉동된 오디는 전자렌지를 이용하여 3분간 열처리하여 색소의 안정성에 관여하는 효소를 불활성화 시킨 후 첨가 당은 올리고당이나 자일리톨보다는 설탕을 선택하는 것이 바람직하며, 구연산 0.2 % 첨가하는 것이 오디잼의 맛 뿐만 아니라 색소 함량을 향상시켰다. 특히 올리고당이나 자일리톨을 이용하여 오디잼을 제조한 경우 색소 안정성에 대한 구연산 첨가 효과가 큰 것으로 나타났다. 2. 구연산을 첨가하여 오디잼을 제조한 경우 설탕 첨가구의 항산화능 값이 가장 높았으나 항산화능에 미치는 영향은 크지 않았다. 반면, 올리고당과 자일리톨을 첨가한 경우와 열처리한 오디잼의 경우 항산화능을 향상시키는 효과가 설탕 첨가구에 비해 높은 것으로 나타났다. 따라서 올리고당이나 자일리톨을 이용하여 오디잼을 제조하고자 할 경우 반드시 구연산을 첨가하여 제조하는 것이 바람직한 것으로 판단되었다.

• The Plant Pathology Journal
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• 제25권3호
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• pp.291-293
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• 2009

The low virus titer in woody plant tissues and the presence of inhibitor compounds such as polyphenols, tannins and polysaccharides are common difficulties that compromise purification of plant viroids from their woody hosts. A simple, reliable method of RNA isolation using CF11 cellulose column on a microcentrifuge tube scale for detecting Apple scar skin viroid (ASSVd) in apple was developed. Total RNA extracted from leaf, woody bark and the fruit skin was used for reverse transcription. RT-PCR products could be detected from RNA prepared from dormant woody bark, fruit skin and fresh leaves with both the CF11 cellulose column method and NucliSens extractor in February, August and November. Meanwhile, with the RNeasy kit RT-PCR, products were detected only in leaves and not from bark or fruit skin. The PCR product, about 330 base pairs, was analyzed by agarose gel electrophoresis. The CF11 cellulose column method was effective for detecting ASSVd. The method enabled the processing of a large numbers of samples of dormant woody bark, leaf and fruit skin of apple.

• 한국축산식품학회지
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• 제35권6호
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• Environmental Engineering Research
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• 제25권2호
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• pp.212-221
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• 2020

This work discusses the palm oil mill processing carried out at Jugra Palm Oil Mill Sdn Bhd, situated at Selangor, Malaysia with the capacity of 45-t fresh fruit bunch (FFB)/h. Typically, oil palm residues and palm oil mill effluent (POME) from FFB are generated while processing. Prior to discharge, POME should be treated to remove pollutants in the effluent. As such, the performances of anaerobic and aerobic ponds were assessed in this study to determine temperature, pH, biological oxygen demand (BOD), sludge volume index (SVI), and dissolved oxygen (DO). From the experiments, mesophilic temperature due to better process stability was applied in anaerobic ponds. The pH results displayed a fluctuating trend between lower control limit and upper control limit, and, the pH value increased from one pond to another. The final discharge BOD and SVI appeared to be lower than 100 mg/L and 10 mL/L indicating low degree of pollution and good settling ability for biomass/solid. DO was close to normal, mostly below 2 mg/L. The experimental outcomes revealed the effective treatability of POME in adherence to the standard regulation, which is the priority for environmental sustainability within this industry domain.

• 동아시아식생활학회지
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• 제21권2호
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• pp.222-227
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• 2011

The Aspergillus sp. is well known as a fungus that causes black mold disease and secretes ochratoxin A (OTA). Our study found that infection by this fungus via inoculation onto grapes produced more severe symptom in wounded berries than in fresh berries. Furthermore, OTA contents were higher on the grape skins than in the fleshy portions of the grapes. OTA accumulated during the first 3 days after inoculation, but then gradually decreased. The OTA contents in wine made from 5 kg of grapes which included 400 g of infected grapes ranged from 0.17 to 0.37 ${\mu}g/mL$. An investigation of 25 marketed commercial wines showed the OTA contents were <1.2 ${\mu}g/mL$ which is lower than the limit of 2 ${\mu}g/mL$ established by the Korea Food & Drug Administration.

• 한국식품영양학회지
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• 제32권4호
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• pp.321-327
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• 2019

The objective of this study was to analyze the free sugar contents of ten kinds of fruits and fruit vegetables that were collected from many district in Korea. The analyzed results will be used as basic nutrition component reference to processing. The results were summarized as follows. The total free sugar contents among the ten kinds of fruit vegetables was highest in grape. The contents of glucose, fructose and sucrose were 6.39%, 6.27%, 0.28%, respectively. The average total sugar contents of four cultivar of apple was 11.42% and average fructose contents was 6.13%. The free sugar contents of thirteen samples of the same cultivar of apple were all differing with statistical significance. The average total free sugar contents of eight cultivar of peach was 8.66%. In case of tomato, glucose content was approximately 1.35~2.83% and fructose was 1.26~2.51%. The contents of glucose, fructose and sucrose in paprika were 2.19%, 2.06%, 0.1%, respectively.

• Journal of Applied Biological Chemistry
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• 제59권3호
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• pp.189-201
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• 2016

과일류 가공 중 농약의 가공계수는 과일 가공품의 농약 기준 설정에 사용된다. 본 연구는 2010년부터 2014년까지 JMPR의 가공식품 중 잔류농약 가공계수 자료를 고찰하였다. 사과의 세척, 건조, 통조림, 주스, 소스, 퓌레 및 Pomace 가공 중 19종 농약의 가공계수를 비교하였다. Pomace를 제외한 사과가공품은 대부분 가공계수가 1 이하의 결과를 보였다. 포도의 세척, 주스, 포도주, 건포도 및 Pomace 가공 중 21종 농약의 가공계수를 평가하였다. 건포도의 가공계수는 대부분 1 이상으로 나타났다. 오렌지의 주스, 오일 및 마말레이드 등 가공 중 19종 농약의 가공계수를 평가한 결과, 오일의 가공계수가 1 이상으로 나타났다. 토마토의 주스, 퓌레 및 페이스트 등 가공 중 27종 농약의 가공계수를 비교한 결과, Pomace를 제외하고 페이스트의 가공계수가 가장 높게 나타났다. 자두의 세척, 건조 및 퓌레 과정 중 12종 농약의 가공계수는 건조에서 대부분 1 이상으로 나타났다. 농약의 지용성과 휘발성 같은 물리적인 특성과 과일 가공 중 가공계수는 사과 주스, 오렌지 주스, 토마토 퓌레와 페이스트 및 딸기잼 가공에서 유의적인 상관관계가 있었다.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.625-630
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• 2010

송이다듬기는 포도의 품질을 높이기 위해 송이의 크기를 조절하고 송이모양을 변형시키는 유용한 재배방법이다. 포도 'MBA' 품종의 송이다듬기에 따른 과실 및 포도주의 품질 특성을 확인하기 위해 송이줄기의 곁가지를 제거하였는데, 상위지경부터 4, 5, 6지경을 남기고 절단 한 뒤 관행처리 대조구와 비교하여 수확기에 과방 및 와인의 품질을 조사하였다. 포도송이의 품질은 지경수가 작을수록 당도가 증가하고 총산이 감소하는 양상을 나타내었다. 포도주의 양조특성에 있어서는 송이다듬기 처리가 대조구에 비해 총 안토시아닌, 총 폴리페놀, 탄닌과 같은 성분이 높아져 포도주의 품질이 향상되었으며, 기호성 평가에 있어서도 송이다듬기 처리가 대조구보다 더욱 높은 점수를 나타내었다.

• 식품저장과 가공산업
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• 제3권1호
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• pp.42-46
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.