• 한국식품조리과학회지
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• 제15권3호
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• 한국식품영양학회지
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• 제31권5호
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• 한국환경복원기술학회지
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• 제21권3호
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• pp.13-26
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• 2018

This study estimated the carbon sequestration from urban green spaces in Ansan City using environmental spatial information. We examined study results of carbon sequestration from existing urban green spaces, using a land cover map (level 3). In particular, the carbon sequestration of trees by land use and the IPCC Global default value were linked with the land cover map level 3. Domestic research showed that carbon storage in urban green spaces in Ansan City was 17,927.2 tC, and the annual carbon sequestration was calculated as 2,680.5 tC/yr. On the other hand, applying the IPCC Global Default value resulted in annual carbon sequestration of 5,287.8 tC/yr, which was 2,607.3 tC/yr more that the domestic research value. This resulted from difference in detailed methodologies such as background data, sample size for on-site investigation, and measurement of tree species. The study presented a consistent assessment method to assess the sequestration of carbon from municipal urban green spaces. Furthermore, we provided basic data that could be useful in urban green space policies.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• The Journal of Asian Finance, Economics and Business
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• 제9권1호
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• pp.333-343
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• 2022

Humans are facing many environmental challenges. Climate change, water pollution, global warming, and hazardous waste disposal are all issues that many countries throughout the world are dealing with. People's psychology and consumer behavior are significantly affected by these challenges, particularly generation Z, which is immediately affected by environmental changes. Young people have a strong sense of curiosity and have access to readily updated knowledge. Today's youth, in particular, live a civilized and responsible lifestyle. As a result, people recognize the significance of their own consumption behavior in affecting environmental change and are increasingly replacing them with green, ecologically friendly products as a fantastic method to mitigate their harmful consequences. In this research, there are four factors related to the young generation and environmental awareness that affect green consumption intention: perceived environmental responsibility, green knowledge, green attitude, and green product value. The goal of this study is to look into how detrimental environmental changes affect Generation Z's green consumption habits. This study used primary data from over 1000 people in the age group, which was processed using the AMOS 20 software. All the characteristics described above had an impact on Generation Z's green consumption intentions, according to the findings.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1064-1068
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• 1999

This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT 0.5 group), 1%(GT 1.0 group), 1.5%(GT 1.5 group), 2%(GT 2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT 1.0 and GT 1.5 groups had relatively the lower than other groups. The "L" value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT 0.5 groups had the lowest brightness. The "a" value(reddness) of the control group was higher than other four groups, and increased GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups, in that order. The "b" value(yel lowness) was increased in the order; GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups. These results indicated that GT 1.0 group showed the best quality than other groups of sulgiduk during storage. of sulgiduk during storage.

• 한국식생활문화학회지
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• 제20권1호
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• 한국식품조리과학회지
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• 제17권3호
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• 대한원격탐사학회지
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• 제34권2_2호
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• pp.339-349
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• 2018

황해 녹조 대발생은 2008년 이후 매년 여름 대규모로 발생하고 있으며, 인공위성 분석을 통해 녹조 규모를 추정하기 위한 연구가 활발하게 진행되고 있다. 하지만 정확한 녹조 면적 산출을 위한 위성영상 선택 기준이 마련되어 있지 않은 실정이다. 따라서 이 연구에서는 위성영상의 공간해상도에 따른 녹조 면적 산출 결과의 차이를 알아보고, 녹조 면적 산출에 적합한 위성영상을 제시하고자 한다. 이 연구에서 이용한 위성영상은 Landsat ETM+, MODIS, GOCI로 영상의 공간해상도는 각각 30, 250, 500 m 이다. NDVI 알고리즘을 적용하여 녹조 픽셀을 분류하였고, 임계값에 따른 녹조 면적 산출 결과를 비교하였다. 또한, Linear Spectral Unmixing(LSU) 기법을 이용하여 한 픽셀 내에 녹조가 차지하는 비율을 추정하였고, 녹조 비율의 차이가 면적 계산에 미치는 영향을 평가하였다. NDVI 알고리즘을 이용한 녹조 면적 산출 결과, 공간해상도가 낮을수록 녹조 면적이 과대추정되는 경향을 보였고, 최대 1.5배 차이를 보였다. 또한, LSU 분석 결과에서 픽셀 내의 녹조 비율이 0.1(10%) 미만인 픽셀이 대부분이었고, 0.5(50%) 이상 녹조 비중을 차지하는 픽셀은 세 타입의 영상 모두에서 약 2% 수준으로 극히 적었다. 즉, NDVI 분석 결과에서 녹조로 분류된 픽셀의 경우 한 픽셀의 공간을 녹조가 100% 채우고 있지 않더라도 모두 동일 면적으로 간주되기 때문에 실제보다 과대추정되는 것으로 생각되고, 이러한 현상은 공간해상도 차이에 의해 심화되는 것으로 나타났다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.306-307
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• 2014

Green building technology has the potential a competitiveness. Reflecting this situation, the renewable energy market is growing rapidly. And, this field became value-added field in construction industry. In this study perform to prioritize the value improvements of green building technologies. To do this, first, we will extract potential development field through literature and case studies. Next, we will built a hierarchy structure based on the economic efficiency, technical skill, and policy. Third, we decide to prioritize between the items by performing AHP analysis.