본 연구는 로즈마리 다단재배 시 층별 환경조건 및 하위선반 보조 광원이 어린순 품질과 생산성에 미치는 영향을 구명하고 자 수행되었다. 정아를 제거한 커먼 로즈마리의 중간부 삽수 10cm를 128공 트레이에 삽목하여 발근시킨 뒤 750, 1,300, 2,000mL의 화분에 이식하였다. 이후 2연동 온실 내 다단선반 (3단)에 배치하여 저면관수 방식으로 재배하였다. 다단선반 층별 어린순 생산성은 3층(최상층)에서 가장 우수하였으나, 여름철 광 과다에 의한 줄기 목질화로 9월 이후 생산성이 급감 하였다. 반면 하위 2개 층은 재배 후기까지 어린순의 생장속도 가 빨랐으나, 줄기 연화 및 엽 상편생장으로 품질이 감소하였 다. 다단선반 3층 여름철 광 과다 문제 해결을 위해 7, 8월 30% 차광 재배시 무차광 대비 단위 면적당 어린순 수확 줄기수 210%, 생체중 162% 증수하였다. 하위층 광 부족 문제를 개선 하고자 보조 광원 설치 재배 시 LED 30W에서 6-9월 어린순 수확량이 보조광원 미설치 대비 168% 증가하였으나, 9월 이 후 오히려 생산성을 감소시켰다. 따라서 로즈마리 다단재배 시 3층(최상층)은 7-8월 30% 차광으로 줄기 목질화를 막고, 하 위층은 6-9월 LED 30W로 일시적 보광을 통해 어린순 생육 을 증대시킨다면 어린순 집약생산이 가능할 것으로 판단된다.
본 연구는 로즈마리 다단재배 시 근권부 용적이 어린순 생산성에 미치는 영향을 구명하고자 수행되었다. 정아를 제거한 커먼 로즈마리의 중간부 삽수 10cm를 128공 트레이에 삽목 하여 발근시킨 뒤 125, 200, 550, 750, 1,300 및 2,000mL의 용 기에 이식하여 1, 2년생 삽목묘 어린순의 생육특성과 수량성 을 비교하였다. 1년생 로즈마리의 경우 초기 생육(이식 후 30 일)은 용기 550mL 이상에서 처리 간 뚜렷한 차이가 없었으나, 2년생 로즈마리의 경우 용기가 클수록 생육이 비례하는 경향 을 보였다. 1, 2년생 로즈마리의 지하부 생체중은 용기 550mL 에서 7월 25일 조사 시 각각 6.9g, 24.4g, 11월 24일 조사 시 각 각 10.3g, 24.9g으로 가장 낮았고, 용기 750-2,000mL에서 는 처리 간 차이가 보이지 않았다. 반면 지상부 생체중은 1년 생 로즈마리의 경우 용기가 클수록 증가하다가 1,300mL 이 상에서는 통계적 차이가 없었으며, 2년생 로즈마리 역시 용기 가 클수록 생체중이 유의하게 높았다. 어린순 품질은 1년생 로 즈마리의 경우 용기 2,000mL에서 가장 우수하였으나, 2년생 로즈마리의 경우 시기별 품질 차이를 보였다. 단위 화분당 어 린순 생산성은 1,300mL에서 가장 높았으나, 단위 면적당으 로 환산할 경우 750mL에서 가장 우수하게 관찰되었다. 따라 서 로즈마리 어린순 다단재배를 통한 집약생산에 가장 적합한 용기 크기는 750mL로 판단된다.
In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D2 enhancement of freeze-dried ear mushroom, sample size (below 300 μm~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm2) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D2 and ergosterol (vitamin D2 precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D2 enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm2, and the number of sample mixing was 8 times or more. As the amount of vitamin D2 increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D2 content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D2 up to 26,968.7 μg/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.
This study sought to conduct a fundamental investigation in order to test and evaluate the thermal performance of an aluminum stick curtain wall system. In terms of the thermal performance index, the infiltration rate of air tightness, thermal transmittance of the heat insulation property and temperature difference ratio of condensation resistance were experimentally measured. The research process can be divided into three parts. First of all, a database for the test report of the curtain wall was compiled and existing design criteria with respect to the evaluation method and standard of transparent building components such as curtain wall, window and door were analyzed to produce the specimens. Secondly, four different types of curtain wall specimens were created through investigating the curtain wall database. Thirdly, standard tests of thermal performance were carried out for airtightness, thermal performance and condensation resistance. As a result, the curtain wall specimens with low-e triple glazing covered by an aluminum capture system showed high thermal performance compared to other curtain wall specimens including low-e triple glazing with a 4-sided structural sealant glazing system. Air tightness of all types of curtain wall specimens satisfied level 1 standard for air tightness. It was found that a curtain wall which consists of a one track frame has difficulties meeting the residential standard of thermal performance with regard to thermal transmittance and condensation resistance.
This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 μg/100 g D.W.) was 44 times higher than that of the 0% (19.0 μg/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.
Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.
This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.
The purpose of this study was to determine the difference in vitamin B6 content according to the varieties, regions, and harvest times of vegetables and fruits in Korea using high performance liquid chromatography. We verified the accuracy of the analytical method with standard reference material 1849a and achieved reliability for internal analysis quality control with a mixture of cereal, whole wheat, and flour. As a result of the analysis, vitamin B6 contents (μg/100 g) were 6.9~86.5 in peppers, 5.1~17.2 in paprika, 4.4~5.0 in strawberries, 4.0~52.9 in tomatoes, 7.7~7.8 in Chinese cabbage, 17.3~23.3 in radishes, 13.4~37.6 in apples, 2.3~12.7 in peaches, and 3.7~12.7 in grapes. In general, the difference in vitamin B6 content showed by varieties, harvest times, and regions. Peppers showed the most difference as 79.6 μg/100 g among the varieties, and apples showed a difference as 22.8 μg/100 g by regions. According to the harvest times in grape ‘Mihwang’, there was a difference of 7.5 μg/100 g. We will collect an amount of nutritional data on various food materials, and continue to build a reliable and integrated nutritional database. And then the database will be used in the 10th revision of the Korean Food Composition Table.
To examine the possibility of ear mushroom (EM) as a source of natural vitamin D, the UVB (ultraviolet B) was treated according to sample drying status, drying methods before UVB treatment and harvest time. And then, vitamin D2 and ergosterol contents were investigated. According to the sample drying status, the vitamin D2 contents of fresh and freeze-dried EM (whole) increased to 4,634.4~4,780.9 μg/100 g D.W. (dry weight) under UVB dose 52.5~70.0 kJ/m2 and above 18,693.1 μg/100 g D.W. under above 105 kJ/m2, respectively. By drying methods before UVB treatment, vitamin D2 contents of EM powder (below 500 μm) that dried in the vinyl house and freeze-dryer increased to 4,886.2~5,132.9 μg/100 g D.W. under above 105 kJ/m2 and 17,103.7 μg/100 g D.W. under 70 kJ/m2, respectively. Ergosterol content decreased with increasing UVB dose in all experiments. According to the harvest time, vitamin D2 content under UVB dose 210 kJ/m2 showed marked difference and in order of June, July, August, October and April. As for the results, the optimum harvest time, drying method before UVB treatment, sample size, UVB dose for the EM contained high vitamin D2 content were June, freeze-drying, whole, and 105 kJ/m2, respectively.
The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.