The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

탁주의 제조과정 중 사입량의 비율을 조절하여 담금 조건을 달리하는 증량 담금법과 3단 담금법으로 탁주를 제조하여 탁주의 품질특성을 조사하였 다. 3단 담금법에서 초기 당도가 높았으나, 발효가 진행됨에 따라 발효 6일차 까지는 10.5oBrix로 서서히 감소하다가, 그 이후 다시 상승하였다. 증량 담금법의 알코올 증가량은 3단 담금법에 비해 초기 발효속도는 완만했으나 발효완료 시 16.0%에 도달한 반면, 3단 담금법은 초기 발효속도가 빨랐으나, 14.9%로 발효가 완료되었다. 초기 아미노산도는 3단 담금법에서는 2.3%로 높았으나, 증량 담금법은 아미노산도가 서서히 증가하여 발효완료시 3.2%였고, 3단 담금법에서는 3.3%에 도달하였다. 증량 담금법에서 Sake meter value (SMV)는 발효 3일차에 -13.1까지 감소하였으나, 그 이후 지속적으로 증가하여 발효 종료시 11.3으로 나타났다. 관능검사 결과 전반적 기호도는 단맛과 쓴맛의 기호도가 우수했던 증량 담금법에서 더 높게 나타났다.

This study examines the effect of cosmetic certification marks on consumer behavior. The underlying objectives of this study are threefold. First, it explores whether the certification mark inserted into the cosmetic package—such as marks denoting quality assurances, ethical practices (specifically, pertaining to animal testing), and recycling packaging—affects consumer responses. Second, it investigates whether a higher number of certification marks leads to heightened positive consumer responses. Third, it analyzes the potential moderating effect of consumers’ certification mark knowledge on the relationship between certification marks and consumer responses. In the pretest, certification marks with higher recognition were selected as stimuli, and a survey involving a total of 550 male and female consumers was conducted. The collected data were analyzed through ANOVA and post-hoc tests. The findings of this study confirm a significant difference in consumer responses to products based on the certification marks inserted in the cosmetic packaging. Compared to clusters without a certification mark, groups with two or more certifications (recycling certification + ethics certification, recycling certification + quality certification, recycling certification + ethics certification + quality certification) exhibit significant consumer responses. Second, more certification marks did not result in an increase in positive consumer responses. Third, a moderating effect of consumers’ cosmetic certification knowledge on the certification mark-consumer response relationship was not found. The findings of this study have implications for developing product promotion strategies that leverage cosmetic certification marks as a marketing tool.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35oC for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5oC satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15oC showed high variability from 3–39 days. At 25oC, a quality safety limit period of 2–20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 °C had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7–13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1–35oC) can be distributed and stored in a temperature range of up to 35oC. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

This study measured coffee’s quality and antioxidant properties by adding sweet sapphire grapes with different extraction conditions to develop materials for a new, healthy, functional coffee menu. As for pH, the control group showed a higher value than the sample group, and ES-SP was the highest at 11.47±0.06oBrix in the soluble solid content. As for organic acids, ES-SP showed the highest values in shikimic acid, formic acid, and acetic acid. In glucose and fructose, ES-SP showed high contents of 19236.80 mg/ml and 24578.21 mg/ml among sample groups. Trigonelin and chlorogenic acid showed the highest values of ES-SP at 1349.44±0.50 mg/mL and 1132.58±0.51 mg/mL. In caffeine, the control group and ES-SP showed high content. In DPPH, all sample groups showed higher values than the control group. The total phenol content was the highest in the control and ES-SP groups. As a result of the above espresso extraction conditions, coffee has high organic acid, free sugar, trigonelin, chlorogenic acid, antioxidant, and total polyphenol content, providing suitable manufacturing method for developing coffee menus using sweet sapphire.

In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

바이오디젤은 중립연료로써 친환경 연료로 알려져 있으며, 육상에서는 일정 비율을 의무 혼합하는 정책을 시행하고 있다. 본 연구에서는 바이오디젤의 선박 연료로써의 사용 가능성을 검증하기 위해 선박용 경유와 바이오디젤의 혼합비율 0 %, 5 %, 10 %, 20 %에 대해 성분 분석, 금속 부식성 실험, 저장 안정성 실험을 수행하였다. 성분 분석은 ISO 8217:2017 기준에 따라 밀도, 동점도, 인화점 등 총 8가지를 평가하였으며, 180일 동안 상온과 가혹 조건(60 ℃)에서 금속 부식성 실험과 저장 안정성 실험을 통해 바이오디젤 신뢰성을 검증 하였다. 연구 결과, 성분 분석은 바이오디젤 모든 혼합비율에서 ISO 8217:2017 기준을 만족하였으며, 바이오디젤 비율에 따라 동점도, 밀 도, 산값은 혼합비율이 높아질수록 높게 나타났으며, 황분은 혼합비율이 높아질수록 낮게 나타났다. 금속 부식성은 탄소강, 철, 알루미늄, 니켈의 경우 부식이 거의 발생하지 않았으나, 구리의 경우 60 ℃ 환경 바이오디젤 20 % 혼합에서 산소가 풍부한 바이오디젤의 영향으로 부식이 발생하였다. 저장 안정성은 모든 바이오디젤 혼합비율을 180일 동안 상온과 가혹 조건에서 저장한 결과, 변색, 슬러지 발생, 연료 분리가 육안으로 확인되지 않았다.

본 연구는 고온 환경에서 사료내 트립토판과 나이아신의 첨가가 산란계의 생산성, 난품질, 지방간 지표 및 혈액성상에 미치는 상호작용 효과를 조사하고자 수행되었다. 총 384수의 25주령 로만 갈색종 산란계를 4처리 8반복으로 반복당 12수씩 무작위 임의 배치하였다. 기본 사료는 트립토판과 나이아신의 추가적인 첨가는 없으며 모든 영양소 및 에너지는 로만갈색종 산란계의 요구량에 충족하거나 초과하도록 배합되었다. 사료 처리구는 2 × 2 요인 실험 설계법으로 두 가지 수준의 트립토판(0 및 0.16%)과 두 가지 수준의 나이아신(0 및 0.03%)이 포함되었다. 모든 산란계의 사양환경은 일반 농가에서 낮시간에 온도가 올라가는 점을 고려하여 일일 중 8시간은 온도 31.4 ± 1.17℃, 습도 86.0 ± 4.28%으로 설정하였으며, 나머지 16시간은 온도 26.7 ± 1.10℃, 습도 61.7 ± 6.34%로 유지하여 주기적인 고온 환경을 조성하였다. 실험은 10주간 진행되었다. 실험 결과 사료내 트립토판과 나이아신의 주요 효과와 상호작용은 나타나지 않았다. 이와 유사하게, 난각 강도, 난각 두께, 난각색, 난황색 및 호우유닛에 대한 상호작용 도 나타나지 않았다. 주요 효과로 0.03%의 나이아신 첨가는 난황색을 유의적으로 감소시켰으나 호우유닛은 유의적으로 증가시켰다. 하지만, 0.16%의 트립토판 첨가는 난품질에 영향을 끼치지 않았다. 지방간 지표와 혈액성상에서 사료내 트립토판과 나이아신의 주요 효과 및 상호작용은 나타나지 않았다. 결론적으로, 본 연구에서 설정한 농도의 사료내 트립토판과 나이아신의 첨가는 고온 환경에서 사양되는 산란계의 생산성, 난품질, 지방간 지표 및 혈액성상에 긍정적인 영향을 미치지 않았다.

본 연구는 산란후기에서 토종닭 산란계(KNH)와 하이라인 브란운 산란계(HBH)의 계란 품질을 비교하기 위해 수행되었다. 각 50마리의 KNH (Korean Rhode C, Korean Leghorn F, KNC Yellowish-brown 및 Korean Rhode D의 4원 교배종)와 HBH를 60~64주령까지 실험 케이지에 분배하였다. 실험 종료 시점에 각 그룹에서 30개의 계란을 분석하였다. 본 연구 결과, 난중은 KNH그룹에서 HBH그룹보다 통계적으로 낮았다(P < 0.05). 난각과 난백 중량은 KNH그룹이 HBH그룹보다 낮았으나(P < 0.05), 난황 중량은 KNH그룹에서 HBH그룹보다 높게 나타났다(P < 0.05). 난각의 강도와 두께는 KNH그룹에서 HBH그룹보다 낮았다(P < 0.05). 난형지수는 KNH그룹이 HBH그룹보다 높았다(P<0.05). 난황 지수와 색에서는 그룹 간 통계적 차이가 없었다. 종합적으로, 산란후기 KNH의 계란은 HBH의 계란에 비해 낮은 품질을 보였다. 국내 토종닭의 한정된 계통 숫자로 교배조합 측면에서 한계가 있기 때문에 교배종의 유전능력을 최대로 발현하기 위한 사양관리 차원(육종선발, 영양 등)의 추가적인 연구가 필요하다.

Recently, with the increasing global demand for Ganoderma lucidum as a material for functional beverages, varieties with enhanced functionality are needed. As part of this effort, 10 strains were selected from a collection of 160 G. lucidum strains, based on their quantity and fruiting body characteristics. These included four strains collected in Korea, three in Japan, and three of unknown origin. Approximately 44% of the 1,290 hybrid strains were secured. After two rounds of bag cultivation in oak sawdust, three strains (G-20-4, G-20-5, and G-20-7) were ultimately selected for single-timbered cultivation. Among these, G-20-4 demonstrated the earliest harvesting with a large size and a bright cap. Additionally, this strain exhibited the highest levels of total glucan, β-glucan, total triterpenoid, total polyphenol, and total flavonoid content.

This study is to identify the maintenance service quality of eco-friendly cars, which are rapidly increasing recently. Research is conducted by synthesizing research from the perspectives of internal employees and external customers by using the service profit chain model. Specifically, it is to study the overall structural relationship between internal customer satisfaction, physical quality, interaction quality, outcome quality, external customer satisfaction and long-term orientation. For the study, 202 questionnaires were collected from internal employees and 204 questionnaires from external customers. The results of testing the research hypotheses targeting the internal employee group are as follows. As a result of testing hypothesis 1, internal customer satisfaction has a significant positive (+) effect on physical quality and interaction quality. As a result of testing hypothesis 2, the service quality of eco-friendly car maintenance has a significant positive (+) effect on each other. As a result of testing hypothesis 3, physical quality and outcome quality have a significant positive (+) effect on external customer satisfaction. The results of testing the research hypotheses targeting an external customer group are as follows. As a result of testing hypothesis 2, in the relationship between eco-friendly car maintenance service quality, physical quality has a significant positive (+) effect on interaction quality, and interaction quality has a significant positive (+) effect on outcome quality. As a result of testing hypothesis 3, interaction quality and outcome quality have a significant positive (+) effect on external customer satisfaction. As a result of testing Hypothesis 4, external customer satisfaction has a significant positive (+) effect only on intention to reuse. Finally, as a result of examining the difference in perception between the internal employee group and the external customer group in eco-friendly car maintenance service quality and external customer satisfaction, it was verified that there was a significant difference only in outcome quality and external customer satisfaction.

This study identified the core competencies of aircraft maintenance quality engineers and compared the importance and retention of core competencies. Through literature research, 21 core competencies were derived in three areas of management technology, elemenal technology and collaboration technology, and a survey was conducted on the importance and retention of core competencies for 42 aircraft maintenance quality engineers. As a result of the survey, the importance of all core competencies of aircraft maintenance quality engineers is 3.95/5 on average, and the retention of all core competencies is 3.99/5 on average. 'Risk Management’, ‘Creating Document’, ‘Honesty/Moral’ were identified as the most important competencies in each area, and ‘Quality Management’, ‘Language’, ‘Honesty/Moral’ were identified as the most possessed competencies in each area. An IPA (Importance-Performance Analysis) was performed to analyze the details. Through IPA, ‘Risk Management’ and ‘Safety Management’ were evaluated as having a low degree of retention compared to a high level of importance. Therefore, they were identified as a core competencies that need to be improved first. In addition, the characteristics of each core competency and the recognition level in the field were also identified. This study will be helpful in defining the roles and functions of aircraft maintenance quality engineers to improve flight quality and prevent aviation accidents.

안면 부 MRI 검사는 주변 조직에 대한 높은 대조도 와 해상력으로 해부학적 구조 파악과 질환 진단에 이용되고 있다. 최근 검사 시간을 줄이는 동시에 영상의 질을 향상하는 딥러닝이 주목받고 있다. 본 연구는 안면 부 MRI 검사에서 딥러닝 의 유용성을 알아보기 위해 34명의 환자를 대상으로 딥러닝 T2 강조 영상과 고식적인 T2 강조 영상의 축상면, 관상면 영상을 각각 획득하여, 무참조 영상 품질평가 기법인 NIQE와 NIMA를 통하여 정량적 평가하였고, 리커트 4점 척도를 통해 정성적 평가하였다. NIQE 결과에서 딥러닝 T2 강조 영상은 고식적인 T2 강조 영상보다 영상 품질이 우수하였고, NIMA 결과에서는 딥러닝 T2 강조 영상의 축상면은 통계적으로 유의한 차이가 없었고, 딥러닝 T2 강조 영상의 관상면에서는 통계 적으로 유의한 차이가 있었다. 정성적 평가지표에서는 입 인두, 후두 인두에서 질적인 이득이 있었다. 연구 결과를 통해 안면 부 영역 중 무의식적인 움직임이 많은 영역에서 딥러닝을 적용함으로써 고식적인 T2 강조 영상보다 높은 영상의 품질 을 제공하고, 상대적으로 움직임이 덜한 구조물에서도 품질을 유지하며 검사 시간을 2분 이상 단축하여 움직임에 의한 인공 물을 감소시킴으로써 응급 환자 및 비협조 환자의 진단에 유용하게 활용될 것으로 사료 된다.

This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.