In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.

본 실험에서는 조류 제거 및 농축을 위해 Silicon Carbide(SiC) 재질의 침지형 세라믹막을 적용하여 운전 특성을 평가하고자 하였다. SiC 세라믹막은 막표면이 음전하를 띄어 음전하를 띄는 조류 제거에 적용이 가능하고 고유량으로 역세척(Backwashing)을 할 수 있어 고농도의 조류 농축시에도 적용이 가능하다. 역세척 유량과 역세척 시간, 역세척수 수온, 역세척수에 차아염소산나트륨 주입 유무, 여과/역세시 air scrubbing 유량에 따라 역세척 효율을 평가하였으며 Jar test를 통해 선정한 농도로 응집제 주입 유무에 따라 운전 특성을 비교하였다. 또한 동일한 조건에서 세라믹막과 유기막의 운전 특성과 비교하였다. 본 연구는 환경부의 “환경정책기반공공기술개발사업”으로 지원받은 과제입니다.

본 실험에서는 대청호에서 발생한 남조류를 대상으로 SiC(Silicon carbide) 평막의 최적 운전조건을 도출하고자 하였다. 이를 위해 원수 농도에 따른 투과플럭스, 응집제 주입 조건, Air scrubbing 조건, 역세척(Backwashing) 유량 및 시간, 여과 및 역세척 시간, 응집제 종류 및 주입 농도 등에 대해 안정적으로 운전이 가능한 최적 조건을 도출하였다. 특히, 저농도의 응집제 주입에도 음전하를 띄는 조류 입자들과 전기적으로 중화를 일으켜서 생성된 미세 플럭들이 SiC 평막의 막표면에서 투수성을 증가시킨 것으로 사료된다. 이를 통해 도출된 설계인자로 제작한 Pilot Plant를 조류 제거시 적용하고자 한다. 본 연구는 환경부의 “환경정책기반공공기술개발사업”으로 지원받은 과제입니다.

The objective of this study was to investigate design factors of the electrolysis reactor through the CFD(computational fluid dynamics) simulation technique. Analyses of velocity vector, streamline, chloride ion concentration distribution showed differences in flow characteristics between the plate type electrode and the porous plate type electrode. In case of the porous plate type electrode, chlorine gas bubbles generated from the anode made upward density flow with relatively constant velocity vectors. Electrolysis effect was more expected with the porous plate type electrode from the distribution of chloride ion concentration. The upper part of the electrolysis reactor with the porous plate type electrode had comparatively low chloride concentration because chloride was converted to the chlorine gas formation. Decreasing the size and increasing total area of rectifying holes in the upper part of cathodes, and widening the area of the rectifying holes in the lower part of cathodes could improve the circulation flow and the efficiency of electrolysis reactor.