• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.533-540
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• 2006

In this study, the possibility of green tea waste (GTW) as a new ingredient of byproducts-mixed silage was investigated. Characteristics of GTW were low in dry matter (DM) content (20%), and high in crude protein (30 to 36%) and tannins (8.5%). The GTW was added to mixed silages composed of tofu cake, rice straw and rice bran that are locally available in Japan. In experiment 1, the effect of GTW addition to silage made from various patterns of byproducts mixture based on tofu cake was studied. In experiment 2, the effect of GTW addition and storage temperature on fermentation characteristics, nutrient contents and in vitro ruminal gas production of byproducts-mixed silages were examined. In experiment 1, GTW addition on tofu cake accelerated acetic, propionic and butyric acid accumulation in the silage. When rice straw was mixed with tofu cake, DM content was increased from 47 to 56%, lactic acid was the main acid and the pH was decreased below 4.2. In this case, GTW addition to those mixtures did not affect acid concentrations of the silage. In experiment 2, GTW addition to the byproducts mixture increased lactic acid concentration, decreased the pH and DM loss of the silages. In GTW treatments, tannin concentration was lower in the silage stored at $30^{\circ}C$ than $15^{\circ}C$. Addition of GTW into the silage also increased in vitro ruminal gas production. It was concluded that addition of GTW into byproducts-mixed silage enhanced lactic acid fermentation when there were insufficient materials for lactic acid production. Utilization of GTW as an ingredient in mixed silages would be effective in enhancing fermentation characteristics, lowering tannin content and in vitro ruminal gas production.

• 한국수소및신에너지학회논문집
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• 제10권1호
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• pp.41-48
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• 1999

산업단지에서 손실되는 막대한 폐열을 효율적으로 회수하고 이를 인근의 배후 도시에서 활용하기 위해서는 이에 적합한 열수송기술이 필요하다. 현재 온수나 증기에 의한 열수송은 배관을 통하여 열손실 및 마찰손실 등이 발생하므로 수송거리는 3 내지 5km가 한계이다. 그러나 대부분의 공단이 도시지역에서 10km 이상 떨어져 있으므로 이들 지역에서 발생되는 폐열을 적절히 활용하기 위해서는 새로운 열수송시스템이 개발되어야 한다. 본 연구에서는 수소저장합금이 수소를 흡수 또는 방출하면서 발열반응과 흡열반응을 일으키는 특성을 이용하여 산업공단지역의 폐열로부터 수소저장합금의 수소를 방출시키고, 이 수소를 인근 도시지역에 파이프라인으로 수송한 후 필요시 또 다른 수소저장합금과 반응시켜 열을 얻을 수 있는 열수송시스템에 대하여 고찰하였다. 이 시스템에서는 난방의 목적 외에도 수소의 흡수 방출온도가 낮은 합금을 이용하여 냉열을 얻을 수도 있으며, 폐열의 저장수단으로, 또한 수소를 수송함으로서 열수송의 수단으로 활용할 수 있다. 이에 따라 수소저장합금을 이용한 열수송기술의 문제점과 열수송시스템의 구성기술에 대하여도 검토하였다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• 한국축산식품학회지
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• 제40권4호
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• 한국식품과학회지
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• 제5권2호
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• pp.89-94
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• 1973

육제품(肉製品)의 착색제(着色劑)로 사용되고 있는 식용적색2호(食用赤色2號)와 황색4호(黃色4號)의 가열(加熱) 및 감마(線) 조사(照射)에 의한 변색정도(變色程度)와 첨가물(添加物)에 의한 영향을 model system 을 사용하여 관찰하였다. 황색2호(黃色2號)는 가열(加熱)에 의하여 뚜렷한 변색(變色)을 나타내지 않았으나 황색4호(黃色4號)는 Na-TPP 와 cinnamon oil 을 첨가(添加)하므로써 약간의 퇴색(褪色)을 하였다. 감마선(線) 조사(照射)에 의한 영향은 선량(線量)의 증가와 더불어 퇴색(褪色)하였으며 $NaNO_2$ 와 ascorbic acid 는 퇴색(褪色)을 억제하는 반면 Na-TPP 와 cinnamon oil 은 오히려 촉진하는 경향을 보였다. 이러한 퇴색도(褪色度)는 적색2호(赤色2號)보다는 황색4호(黃色4호(號)가 더욱 현저하였으며 $5^{\circ}C$ 보존(保存)보다는 $25^{\circ}C$보존(保存)에서 퇴색(褪色)이 촉진되었다.

• 식물조직배양학회지
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• 제27권4호
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• pp.339-343
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• 2000

When plants are exposed to subfreezing temperatures ice crystals are forming within extracelluar space in leaves. The growth of ice crystal is closely related to the degree of freezing injury. It was shown that an antifreeze protein binds to an ice nucleator through hydrogen bonds to prevent growth of ice crystal and also reduces freezing damage. The antifreeze proteins in plants are similar to PR proteins but only the PR proteins induced upon cold acclimation were shown to have dual functions in antifreezing as well as antifungal activities. Three of the genes encoded for CLP, GLP, and TLP were isolated from barley and Kentucky bluegrass based on amino acid sequence revealed after purification and low temperature-inducibility as shown in analysis of the protein. The deduced amino acid of the genes cloned showed a signal for secretion into extracellular space where the antifreezing activity sup-posed to work. The western analysis using the antisera raised against the antifreeze proteins showed a positive correlation between the amount of the protein and the level of freeze tolerance among different cultivars of barely. Besides it was revealed that TLP is responsible for a freeze tolerance induced by a treatment of trinexapac ethyl in Kentucky bluegrass. Analysis of an overwintering wild rice, Oryza rufipogon also showed that an acquisition of freeze tolerance relied on accumulation of the protein similar to CLP. The more direct evidence for the role of CLP in freeze tolerance was made with the analysis of the transgenic tobacco showing extracellular accumulation of CLP and enhanced freeze tolerance measured by amount of ion leakage and rate of photosynthetic electron transport upon freezing. These antifreeze proteins genes will be good candidates for transformation into crops such as lettuce and strawberry to develop into the new crops capable of freeze-storage and such as rose and grape to enhance a freeze tolerance for a safe survival during winter.

• The Plant Pathology Journal
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• 제26권1호
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• pp.37-48
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• 2010

This paper describes a web-based information system for plant disease forecast that was developed for crop growers in Gyeonggi-do, Korea. The system generates hourly or daily warnings at the spatial resolution of $240\;m{\times}240\;m$ based on weather data. The system consists of four components including weather data acquisition system, job process system, data storage system, and web service system. The spatial resolution of disease forecast is high enough to estimate daily or hourly infection risks of individual farms, so that farmers can use the forecast information practically in determining if and when fungicides are to be sprayed to control diseases. Currently, forecasting models for blast, sheath blight, and grain rot of rice, and scab and rust of pear are available for the system. As for the spatial interpolation of weather data, the interpolated temperature and relative humidity showed high accuracy as compared with the observed data at the same locations. However, the spatial interpolation of rainfall and leaf wetness events needs to be improved. For rice blast forecasting, 44.5% of infection warnings based on the observed weather data were correctly estimated when the disease forecast was made based on the interpolated weather data. The low accuracy in disease forecast based on the interpolated weather data was mainly due to the failure in estimating leaf wetness events.

• 한국가스학회지
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• 제4권2호
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• pp.7-14
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• 2000

생산지로부터 LNG 선박으로 수송되어 각 생산기지의 저장탱크로 저장되는 액화천연가스 (LNG; Liquified Natural Gas)는 극저은인 Boiling Point보다 약간 낮은 온도 ($-162^{\circ}C$)로 전송된다. LNG 전송은 배관을 통하여 이루어지며, 이로 인하여 배관 내에는 2상 유동 (2-Phase Flow)이 자주 형성된다. 본 연구에서는 일차적으로 이러한 배관내의 2상 유동대한 압력강하량 계산법을 연구하였고, 단열재와 배관 표면을 통한 외부 열유입량과 그에 따른 BOG (Boil-off Gas) 발생량 계산 방법을 연구하여, 이들을 기반으로 LNG 배관시스템의 열유동 해석 프로그램을 개발하였다. 또한 본 연구 및 프로그램 개발을 토대로 최적의 단열재 두께와 배관 Size를 구할 수 있는 최적 설계 프로그램을 구축하였다. 이는 배관설계 시 주어진 최대 허용 압력 강하량과 BOG 발생량 등의 허용 운전 조건과, 단위 길이 당 배관가격과 단위 부피당 단열재가격을 기준으로 허용 범위 내의 최소 설비 비용을 찾는 최적 설계 방법이다.

• 한국식품과학회지
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• 제28권6호
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• pp.1146-1150
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• 1996

식품 분말을 가공, 저장, 수송하는데 필요한 공정 장치 설계의 기초자료를 제공하고자, 감자 전분, 옥수수전분, 밀 단백 및 대두 단백 분말과, 감자 전분과 밀 단백을 일정 비율로 혼합한 모형 식품 분말을 시료로하여, 평형수분함량의 측정 및 예측. 단분자층 수분함량, 흡습 엔탈피등의 흡습 특성을 조사하였다. 식품 분말의 평형수분함량과 단분자층 수분함량은 전분 함량이 많은 분말이 단백질 함량이 많은 분말에 비하여 높았고, 온도가 증가할수록 낮아지는 경향을 보였다. 식품 분말의 평형수분함량을 예측하기 위한 회귀식의 결정계수는 $0.997{\sim}0.999$로서 상당히 높은 것으로 나타났다. 흡습 에너지의 경우 분말의 수분함량이 높아짐에 따라 흡습 엔탈피가 증가함으로써 흡습 능력이 떨어지는 경향을 보였고 온도가 증가할수록 흡습 에너지가 약간 증가하였다. 그리고 단백질 함량이 많은 분말이 전분 함량이 많은 분말에 비하여 흡습 에너지가 증가되어 흡습능력이 떨어졌다.

• 한국산학기술학회논문지
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• 제9권5호
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• pp.1284-1288
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• 2008

최근에 국내외적으로 위치기반 서비스에 이용되는 GPS(Global Positioning System), 식별을 통한 유통 물류 서비스를 제공하는 RFID(Radio Frequency IDentification), 온도, 습도, 기압 등의 상황 정보 수집하는 센서 네트워크를 위한 미들웨어 및 인터페이스에 대한 요구가 증가하고 있다. 이에 본 논문에서는 RFID, GPS와 센서 네트워크에서 수집된 상황 데이터를 효과적으로 통합 처리하는 서비스 미들웨어를 구현하고 동작을 검증한다. 제시한 서비스 미들웨어는 임시저장, 중복 데이터 제거, 인증, 분류 및 데이터베이스 저장 등의 기능을 제공하며, RFID, GPS와 센서 네트워크의 인터페이스로부터 소켓 인터페이스를 이용하여 연결되고, 다양한 유비쿼터스 응용 서비스를 위해 데이터베이스를 이용하여 연동한다. 제안한 통합 서비스 미들웨어를 통해 기존의 RFID, GPS, 센서 네트워크 시스템에 따라 개발된 개별 미들웨어의 한계를 극복하고 복합적인 유비쿼터스 응용 시스템을 개발할 것으로 기대한다.