• 농업과학연구
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• 제40권4호
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• pp.405-410
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• 2013

Even though red pepper is one of the most important agricultural products in Korean, the red pepper industry is decaying due to several reasons. In order to solve this problem, more specific studies are required. The purpose of this paper is to analyze the production and consumption sector of Korean red pepper market and to present the implications for the promotion of Korean red pepper industry. Survey analyses to producers and consumers were conducted for this research. The results of studies present a few findings: First, Korean consumers consume foreign red pepper products as well as domestic red pepper products, Second, more RPPC (Red Pepper Processing Complex) should be introduced, Third, WTP (Willingness To Pay) of consumers to red pepper products is different from WTP of producers, Forth, Consumers' requirements to promote the red pepper market is also different from producers' strategies.

• Journal of Biosystems Engineering
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• 제16권1호
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• pp.60-82
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• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.

• Journal of Biosystems Engineering
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• 제35권6호
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• pp.367-372
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• 2010

Consumption of pepper, a major spice vegetable used for seasoning Kimchi, continues to increase, but cultivation is in decline due to shortage of rural labor in Korea. The 39.2% of total labor requirement for conventional pepper cultivation was available for harvesting work. Therefore conventional manual harvesting should be turned to mechanical harvesting for labor-saving, cost-reducing and easy work. Surveys on conventional pepper cultivation patterns, labor requirements for various pepper cultivation works, and farmers' opinions on the mechanization of pepper harvesting were conducted to obtain basic informations. The labor requirement for pepper harvesting was 954 h/ha out of a total labor requirement of 2,436 h/ha for pepper cultivation. Harvesting was the hardest work, and hiring workmen for harvesting was also difficult. Farmers preferred to develop a small-scale pepper harvester using agricultural tractor or cultivar. Most farmer agreed to change cultivation pattern for mechanization of pepper harvesting, but hesitated to adopt new one-time-harvesting pepper varieties.

• Journal of Biosystems Engineering
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• 제18권2호
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• pp.110-121
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• 1993

Pepper has been the second important income source of Korean farmer. Provided the agricultural market in Korea is opened, pepper of which price is more than three times of the world market price can not survive with current cultivation practice. Pepper harvesters have been developed in some countries but, they are not feasible in Korea due to difference of varieties, cultivation practice and climate between Korea and other countries. This is a fundamental study to develop a pepper harvester suitable to the current situation in Korea. Physical properties of a pepper plant and its fruit were investigated. Also, a pair of open helices was selected as a pepper removing mechanism and tested to determine the best operating conditions. This study revealed that a pepper harvester with more than 90% of pepper recovery is attainable. Best rotating speed of open helices with 30cm diameter and conveying velocity of pepper main stem were determined to be 180 rpm and 0.1 m/s respectively.

• 한국식품조리과학회지
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• 제29권3호
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• 한국축산식품학회지
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• 제34권4호
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• pp.408-414
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• 2014

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt containing the fermented red pepper. The titratable acidity of this yoghurt increased whereas the viscosity decreased with increasing amounts of added red pepper. The total polyphenol content increased in proportion to the amount of added red pepper. The antioxidant activity significantly increased with the addition of red pepper (p<0.05). Color evaluation showed that the L value decreased whereas the a and b values increased significantly with the amount of red pepper added (p<0.05). In the sensory evaluation, yoghurt prepared with higher amounts of fermented red pepper received lower scores. However, yoghurt containing fermented red pepper at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper. Therefore, it can be concluded that the application of red pepper fermented by Bacillus licheniformis SK1230 gives beneficial feature to the preparation of yoghurt.

• 한국축산식품학회지
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• 제38권3호
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• 한국식생활문화학회지
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• 제27권1호
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

• 한국식물병리학회지
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• 제10권1호
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• pp.18-24
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• 1994

Multiplications and pathogenic reactions of different pepper and tomato strains of Xanthomonas campestris pv. vesicatoria were evaluated in the most upper leaves of pepper and tomato plants at different growth stages. Hypersensitive reactions were induced in mature pepper plants by inoculation with only the tomato strains but not with the pepper strains, suggesting the expression of age-related resistance in pepper plants. The age-related resistance also seems to be correlated with an apparent inability of the bacteria to multiply as extensively in mature as in young plants. No significant differences among the Korean and U. S. pepper cultivars tested were found in bacterial multiplication, irrespective of bacterial stain or plant growth stage. Korean tomato cultivars tested also were highly susceptible to either tomato or pepper strains during the development of tomato plants.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 춘계학술대회
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• pp.663-664
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• 2022

Pepper는 인간형 로봇으로 여러 가지 센서와 관절들을 장착하고 있다. 때문에 개발자의 목적에 따라 다방면으로 활용될 수 있다. Pepper SDK는 공개되어 있고 Android SDK와 함께 사용한다. Kotlin과 Java 언어를 지원하고 있으며 이에 대해 문서가 존재하지만 사용하기 불편하고 집약하는데 어려움이 있다. 본 논문에서는 Java 언어를 사용하여 Pepper SDK의 일부 클래스를 기반으로 가이드라인을 기술해서 해당 개발자들에게 편의성을 제공하고자 한다.