Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

Conventionally, metal materials are produced by subtractive manufacturing followed by melting. However, there has been an increasing interest in additive manufacturing, especially metal 3D printing technology, which is relatively inexpensive because of the absence of complicated processing steps. In this study, we focus on the effect of varying powder size on the synthesis quality, and suggest optimum process conditions for the preparation of AlCrFeNi high-entropy alloy powder. The SEM image of the as-fabricated specimens show countless, fine, as-synthesized powders. Furthermore, we have examined the phase and microstructure before and after 3D printing, and found that there are no noticeable changes in the phase or microstructure. However, it was determined that the larger the powder size, the better the Vickers hardness of the material. This study sheds light on the optimization of process conditions in the metal 3D printing field.

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

This study aimed to investigate the characteristics of odor-causing substances in Yeosu national industrial complex, which is designated as an “Odor management Area,” in 2019 and the surrounding area. The sampling sites were divided into three areas: five sites within the industrial complex (Management area), one site within the borders of the complex (Boundary area), and two sites within residential areas (Affected area) affected by odors. The odor compounds were collected from March to September at dawn, daytime, and night. The analytical items were meteorological data, complex odor, legally-designated 22 odor compounds and other VOCs. Complex odor was exceeded on the limit three occasions at two sites in the management area. Ammonia, two types of sulfides, three types of aldehydes, and five VOCs were detected to be within the emission standards. Ammonia was the most frequently detected compounds. Aldehydes and sulfur compounds made a relatively high contribution to the level of odors. Therefore, aldehydes and sulfur compounds should be reduced first in order to prevent odors from occurring.

This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children’s snack intake, food preferences, and parents’ nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was ‘Inducing a change in bad eating habits and behaviors’, which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.

본 연구는 훼손된 하천 수생태계의 훼손원인을 식별하고 그 전이 과정을 규명하기 위해 수생태계 훼손원인 진단체계를 구축하고 정책적 활용 가능성을 보고자 하였다. 수생태계 현황 조사 및 건강성 평가결과는 하천의 훼손에 대한 전반적인 상황을 알 수 있어 하천 복원 및 관리의 판단 근거로 사용된다. 그러나 하천이 훼손된 원인이나 훼손이 발생하게 된 전이 과정을 고려하지 못한다는 한계를 가진다. 따라서 본 연구에서는 과학적이고 체계적인 진단체계를 제안하여 훼손원인과 그 전이 과정을 규명하였다. 미국, 호주, 유럽의 사례를 분석하여 우리나라에 맞는 진단체계를 제안하였다. 총 8단계로 구성되며, 기초자료 조사, 하천 수생태계 훼손 판단, 훼손 구간 설정, 훼손 유형화 및 잠재적 훼손원인 도출, 본 조사, 주 훼손원인 진단 및 최적 훼손 모델 도출, 종합분석 및 하천 복원방안으로 이루어져 있다. 이러한 진단체계는 하천 생태계의 복잡하고 다양한 특성을 고려하여 훼손원인을 파악할 수 있으며 하천 복원 및 관리 방안을 제시하여 효율적인 의사결정을 지원할 수 있다.

본 연구는 지각된 위험과 브랜드 충성도의 관계에 집단주의와 위험회피 성향 등 문화적 차이가 어떠한 영향을 미치는지를 살펴보았다. 실증분석을 위한 표본은 한국의 서울과 미국 주요 도시에 거주하는 대학생으로 선정하였 으며, 집단주의와 개인주의, 위험회피 성향과 위험감수 성향의 문화적 차이가 지각된 위험과 브랜드 충성도에 미 치는 조절효과를 살펴보았다. 실증 분석 결과 지각된 위험과 브랜드 충성도의 부의 관계는 문화적 차이와 상관없 이 일관성 있게 나타났다. 그러나, 이러한 지각된 위험과 브랜드 충성도 간의 부의 관계는 집단주의 성향이 높은 소비자일수록, 또한 위험감수 성향이 높은 소비자일수록 더욱 크게 나타났다. 이러한 분석 결과를 통해 한국소비 자와 미국소비자 간의 문화적 가치관의 차이 즉 집단주의와 개인주의 그리고 위험회피성향과 위험감수성향의 차 이가 지각된 위험과 브랜드 충성도의 관계에 영향을 미치는 것을 확인하였다.

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~ 118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

본 연구는 지방 소도시인 경북 예천군의 100인 미만 어린이 급식시설 32개소를 규모별(50인 이상, 21인 이상 50인 미만, 20인 이하)로 나누어 어린이급식관리지원센터의 위생·안전 순회방문지도에 따른 개선효과를 조사·분석하고자 하였으며, 이를 바탕으로 지방 소도시에 위치한 소규모 어린이 급식시설의 문제점을 파악하고, 보다 효과적인 위생관리 지도 방향을 제시하고자 하였다. 규모별 분석대상은 집단급식소 25.0%, 소규모 급식소 34.4%, 비집단급식소 40.6%의 순으로 조사되었으며, 전체 조사대상 급식시설에 고용된 조리사 면허 소지자는 40.6%에 불과했다. 위생·안전관리 지도점검 결과 총 25가지 항목 중 18가지 항목에서 유의성 있는 결과를 얻었으며, 집단급식소는 총 5가지 항목(시설 등 환경 1문항, 개인위생 2문항, 원료사용 1문항, 보관관리 1문항), 비집단급식소는 총 13가지 항목 (시설 등 환경 1문항, 개인위생 2문항, 원료사용 1문항, 공 정관리 7문항, 보관관리 2문항), 그리고 소규모급식소는 총 7가지 항목(시설 등 환경 1문항, 개인위생 2문항, 원료사용 1문항, 공정관리 1문항, 보관관리 2문항)에서 유의미한 개선효과가 확인되었다. 총점의 경우, 전체 순회지원 전 55.89점에서 지원 후 75.11점으로 상향되었고, 규모별로는 집단급식소, 비집단급식소, 소규모급식소 각각 순회지원 전 63.5점, 52.1점, 50.5점에서 지원 후 79.8점, 76.7점, 65.4점으로 세 그룹 모두 상향된 점수의 개선효과가 확인되었다 (data not shown). 집단급식소의 경우 전문 인력에 의한 조리업무 수행 및 지자체로 부터의 지속적인 위생 점검으로 순회지원 이전부터 수행되고 있는 항목이 많은 것으로 조사되었다. 위생·안전 순회지원을 통한 개선효과는 비전문 인력으로 구성된 비집단급식소에서 가장 크게 나타났으며, 특히 개인위생, 공정관리, 보관관리 항목에서 뚜렷한 개선 효과를 확인할 수 있었다. 이와 같은 결과를 바탕으로, 지방 소도시의 어린이 급식시설에 대한 어린이급식관리지원센터의 위생순회방문지도가 위생 및 안전관리에 있어서 긍정적인 개선효과를 제공한 것으로 판단되며, 제한적인 지원 횟수로 인한 다소 아쉬운 평점의 상승폭에도 불구하고 지속적인 교육지원을 통한 개선의 가능성을 확인할 수 있었다. 어린이를 대상으로 한 식생활의 안전문제는 어린이 급식시설 즉 비영리급식 뿐만 아니라 어린이 식생활에 많은 영향을 주는 가공식품 및 외식 등 식품 산업 전반에서 함께 풀어야할 과제이다. 이는 지속적인 교육지원 등과 더불어 식품산업체와의 협력 및 상호보완을 통해 균형 있고 지속가능한 정책이 이루어지기 위한 구체적인 기반이 마련 되어야 할 것이다.