Background: To enhance the taste and physiological characteristics of Lycii fructus (Gugija) extracts, we investigated the changes in the physiological characteristics of Gugija extracts caused by adding white ginseng (WG) and red ginseng (RG) Methods and Results: Gugija extracts, including 10G10, 10GW-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixtures made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with WG), as well as 10G10, 10GR-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixture made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with RG) were extracted with water at 10 times the respective mixture's volume. The antioxidant activities of Gugija extracts were investigated by assessing their 1,1-diphenyl-2-picrydrazyl (DPPH) and 2,2’-azinobis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant potential (FRAP) activity, nitrite scavenging activity, and angiotensin converting enzyme (ACE) inhibitory activity. As the amount of WG added increased, the DPPH, and, ABTS radical scavenging activity, and FRAP activity of the Gugija extract decreased. The half maximal inhibitory concentration (IC50) value of 10G10, 10GW-G6 : 4, 10GR-G6 : 4, and 10GR-G0 for DPPH radical scavenging activity were 25.50 ± 1.04, 52.06 ± 1.46, 16.87 ± 1.24, and 9.50 ± 0.16 ㎕/㎖, respectively. On the other hand, the physiological activity of Gugija extract increased with the addition of increasing amounts of RG. However, ACE inhibitory activity was the highest (50.25 ± 2.58%) in the Gugija 10-fold extract without any added RG. Conclusions: From the above results, we suggest that adding RG to Gugija extracts increase their antioxidant, FRAP, and nitrite scavenging activities.

Background : Hair care products are mainly prepared by mixing chemicals and natural extracts, such as those obtained from medicinal plants. The purpose of this study was to investigate the effects of 70% ethanolic extracts from the whole plant of Houttuynia cordata and tymosin β4 powder mixtures on the growth of HaCat cells, hair follicle dermal papilla cells (HFDPC), and 3T3-L1 cells. Methods and Results : In the ratio of tymosin β4 more than 10% concentrations, the cell viability of HaCat and HFDPC cell were increased by higher tymosin β4 concentrations. The mixtures of 70% ethanolic extract of H. cordata and tymosin β4 had no toxicity potential to 3T3-L1 cell viability. In this test, the content of thymosin β4 was higher concentration, as the anti-inflammatory effect was increased. The lipid differentiation of 3T3-L1 cells adipogenesis rate significantly increased in a treatment concentration-dependent manner. Conclusion : These results suggest that a optimal mixture ratio of hair growth effect was 70% ethanolic extract of H. cordata solution 50% and tymosin β4 solution 50%. This mixture solution could be used in the development of hair care products.

Background : The objective of this study was to make colloidal dispersion of the active compound was characterized nano-composite from radix of Angelica gigas Nakai using hot melt extrusion (HME). Therefore, food grade hydrophilic polymer matrices was used to disperse compound in aqueous media. Methods and Results : Extrudate solid formulations (ESFs) mediated various HPMCs (hydroxypropyl methylcellulose) and Na-Alg polymer from ultrafine powder of radix of Angelica gigas Nakai was developed through physical crosslink method (HME) with ionization agent (treatment of acetic acid) and food grade polymer [HPMCs such as HP55, CN40H, AN6 and sodium alignate (Na-Alg)]. X-ray powder diffraction (XRD) analysis confirmed the amorphization of crystal compounds in extrudate solid formulations mediated HP55 (HP55-ESF). Differential scanning calorimetry (DSC) analysis indicated a lower enthalpy (ΔH = 10.62 J/g) of glass transition temperature (Tg) in HP55-ESF. Infrared fourier transform spectroscopy (FT-IR) reveled new functional groups produced in HP55-ESF. Phenolic compound, flavonoid (including decursin and decursinol angelate) and antioxidant activity increased at 5, 10 and 2 times in HP55-ESF. Water solubility (61.5%) nano size (323 ㎚) particle was achieved in the HP55-ESF. Conclusion : Nano-composites have been developed utilizing melt-extruded solid dispersions technology by food grade polymer enhanced nano dispersion (< 500 ㎚) of active compound from radix of Angelica gigas Nakai with enhanced solubility and bioavailability. This nano-composites of radix of Angelica gigas Nakai developmental and marketed products to enable therapeutic performance.

본 연구는 재래누룩에서 분리 동정한Aspergillus oryzae 83-10(AO)을 활용하여 원료조건에 따른 pellet형 누룩의 특성과 양조특성을 검토하였다. 실험 결과, 원료의 조건은 10분간 증자하여 살균․호화된 원료(S)가 pellet 누룩의 제조에 있어서 안정적이고, 높은 효소력의 생성에 더욱 적합한 것으로 나타났으며, 발효경과 32시간 때에 효소활성이 높고, 포자생성에 의한 포자 날림 등이 없어 작업성이 가장 우수하였다. 제조된 pellet 누룩 S-AO(32시간 배양)과 시판되고 있는 재래누룩 SH의 효소활성(dry base, unit/g)을 비교한 결과, glucoamylase 활성 S-AO(325.92) > SH(297.44), α-amylase 활성 S-AO(421.26) > SH(75.12) 및 acidic carboxypeptidase 활성 S-AO(3,803.8) > SH(278.6)으로 pellet 누룩이 재래누룩과 비교해 유의적으로 높은 수치를 나타내었으며, 누룩의 일반분석 결과에서는 SH 누룩이 pH, 총산, 아미노산도 모두 유의적으로 높은 수치를 나타내었다. 약주 양조특성 분석 결과 발효가 끝난 시점에 SH 술덧의 가용성고형물과 총산함량이 S-AO 술덧과 비교하여 유의하게 높게 나타났으며, S-AO 술덧은 아미노산 함량과 알코올 함량이 유의적으로 높게 나타났다. 알코올 함량 분석결과 S-AO 17.96%, SH 12.66%으로 큰 차이를 나타내어 발효 안정성과 수율에 있어서 S-AO 술덧이 높은 평가를 받았다. 발효경과 중 술덧의 효소활성은 누룩의 사용량을 쌀 사용량(g)×30 unit/g(glucoamylase)으로 효소활성 수치에 따라 달리 하였지만 그에 못 미치는 결과를 보였다. 술덧제조 직후 S-AO 26.69 unit/mL, SH 17.58 unit/mL으로 S-AO 시료는 비교적 근접한 수치를 나타내었지만 SH 시료는 상당량 부족한 모습을 보여 이러한 결과는 누룩의 품질 균일성에 의한 것으로 판단되어진다. 이러한 결과로 살균된 통밀을 pellet형 누룩으로 가공하여 국균을 배양하면 기존 재래식 누룩이나 입국에 비하여 품질을 떨어뜨리지 않으며, 제조효율도 상당히 높일 수 있을 것으로 기대할 수 있다.

Bioremediation in situ is heavily dependent on the oxygenic environment which would privide the dwelling microorganism with sufficient oxygen. The situation could be easily resolved with supply of an Oxygen Releasing Compound (ORC). In this paper we prepared that sort of material out of oyster shell powder (mostly calcium carbonate) that prevails every shore areas of the country. We used two different oxidizing methods in the first step of the whole manufacturing process–conventional heating in a furnace and an ultrasound generator to obtain calcium oxide. Then that calcium oxide was further oxidized into calcium peroxide which may release oxygen under a moisturized condition. The oxygen releasing experiments were run to test the performance of our products, and to determine the gas kinetics during the experiments. Interestingly, calcium peroxide derived from ultrasound treatment was much more energy-effective as ORC than that from furnace heating although the heat derived process was better than that of ultrasound in terms of oxygen content and its releasing rate. We also found that most of the data collected from the gas releasing experiments fairly supported an ordinary 1st order kinetics to oxygen concentration, which shaped a sharp discharge of oxygen at the very early moment of each test.

플루오레세인 구조를 갖는 잔틴계 염료의 형광안료로의 응용 가능성 및 제조되는 안료들의 광학 특성 조절 가능성을 확인하기 위하여 본 연구를 진행하였다. 안료 제조에는 수용성 잔틴계 염료인 eosin Y (D&C Red No.22), phloxine B (D&C Red No.28)를 주로 사용하였으며, 염료를 용매에 용해시켜 분체와 분산, 교반 하고 이를 건조시켜 분쇄함으로써 안료를 제조 하였고, 제조된 안료들에 대해서는 형광과 관련한 광학 특성을 측정하였다. 사용한 용매의 종류, 염료의 함량, 그리고 염료의 혼합 투입 비율에 따라서 안료의 광학적 특성이 변함을 관찰하였다. 실험 결과에 따르면, 분체에 흡착된 염료 중 일부분이 형광 발색을 하며, 나머지는 형광에 기여하지 않는 것으로 보인다. 안료를 구성하는 분체-염료계 내부의 결합 (혹은 상호작용) 세기와 그 특성을 파악하기 위한 안료 수세실험 결과, 안료 계 내에는 서로 다른 2개 이상의 상호작용이 존재하며, 그 중 하나는 용매-염료 상호작용보다 비교적 강하였다.

호박의 부산물인 호박잎과 씨를 첨가하여 제조한 호박죽과, 발효 공정을 첨가하여 제조한 발효 호박죽 제품의 영양학적 특성을 조사한 결과는 다음과 같다. 호박죽의 발효 전과 발효 후 단백질 및 전분 분해효소 활성을 비교한 결과, 발효 후 배지에서 단백질 및 전분 분해효소 활성이 우수함을 알 수 있었다. 주재료(호박, 호박잎, 호박씨) 함량 65% 중 호박잎과 씨를 각각 0.25% 첨가한 시료(0.5%), 0.5%씩 첨가한 시료(1.0%), 1.0%씩 첨가한 시료(2%)를 발효과정을 거쳐 제조한 분말과, 1.0%(호박잎과 호박씨 각각 0.5% 첨가)로 제조한 분말(비발효, 대조구)의 일반성분 분석 결과, 발효 호박죽 시료의 경우 대조구에 비해 탄수화물과 조단백질 함량이 증가하였고, 수분, 조지방 함량은 감소하였다. 총당 분석 결과, 대조구(26.23±2.15%) 시료가 가장 높았으며, 발효 후 시료(18.31%-19.05%)는 낮아지는 결과를 보였다. Glucose, fructose와 sucrose 등 유리당 함량은 모든 시료에서 검출이 되었으며, fructose와 sucrose 함량은 발효 시료에서 감소하였고, 특히 sucrose 함량은 크게 감소하였다. 총 유리당 함량은 대조구(36.54±1.41%)가 가장 높았으며, 발효처리 시료의 경우 14.93-15.72%로 크게 감소하였고, sucrose 함량 감소가 주원인이었으며, 이는 총당 결과 발효과정에 따라 함량이 감소하는 결과와 일치하였다. 색도 측정결과, L 값(명도)은 대조구 비해 발효과정을 거친 제품의 경우 조금 낮아지는 결과를 보였으나, 이는 발효 유무보다는 재료의 첨가량에 따라 영향을 받는 것으로 판단된다. a 값(적색도)과 b 값(황색도)의 경우 발효 유무에 따라 차이를 보여 낮아지는 결과를 보였다. 시료간의 색차값을 비교한 ΔE 값은 0.5% 첨가한 발효 호박죽 분말이 10.09, 1.0% 첨가시료가 8.96, 2.0% 첨가시료가 10.34로 나타나 발효과정이 분말 고유의 색에 영향을 주는 것으로 나타났다. 따라서 호박죽을 제조할 때 호박잎과 호박씨를 각각 1.0% 정도 첨가하여 발효처리를 한 호박죽의 제품이 가장 좋을 것으로 판단된다.

본 연구는 완주에서 재배된 세계 주요 11개 적포도 품종으로 제조된 적포도주의 향기 성분을 headspace-solid phase microextraction 분석법으로 확인하였다. 향기성분은 총 75종이 확인되었다. 아로마화합물은 그들의 OAV 값에 의해 5 그룹으로 나뉘었다. 알콜, 알데하이드, 에스테르, C6 화합물이 11개 적포도주의 주요한 향기성분이었다. Isoamy alcohol 알콜과 phenylethyl 알콜은 11개 포도주에서 공통적으로 꽃향기, 달콤한 향을 나타내는데 중요한 물질이었다. Octanoic acid, ethyl ester, hexanoic acid ethylester은 모든 레드와인에서 과실향과 꽃향, 달콤한 향을 내는 중요한 성분이었다. 1-Hexanol은 모든 포도주에서 분석되었으나 풀향을 나타내는 향으로 나타났다. Chanceller, Malbec, marchel, Nsrsha, Pinot Meunier, Sangiovetto 포도주의 주요 향기성분은 과실 향인 것으로 나타났으며 Cabernet Franc, Cabernet Sauvignon, Sauvignon Vert 포도주의 주요 향기성분은 풀향인 것으로 조사되었다. 또한, MBA와 Narsha 포도주의 경우 꽃향이 주요 향인 것으로 조사되었다. 본 연구 결과를 바탕으로 적포도주용 품종을 육성할 때 선발기준으로 향기성분 분석을 활용할 수 있을 것으로 판단되었다.

아스코빅애씨드(비타민 C)는 스킨 케어 조성물에 널리 사용되어 왔다. 아스코빅애씨드는 항산화, 콜라겐 생합성 촉진, 피부미백효과 등 특별한 효과를 나타내며, 안티-에이징 활성성분으로 사용되고 있다. 하지만, 화장 료 조성물에서는 아스코빅애씨드의 산화, 갈변, 변취와 같은 불안정한 문제가 있어 높은 함량을 적용하기에는 문제가 많다. 우리는 폴리올을 사용하여 아스코빅애씨드를 녹인 무수제형 조성물로 안정화를 진행했다. 무수제 형은 아스코빅애씨드의 산화를 효과적으로 억제할 수 있는 조성물이다. 하지만, 5 ℃ 이하의 온도 조건일 때 무 수제형 내에서 결정화가 일어나는 문제점이 있다. 우리는 수계에 아스코빅애씨드를 안정화하여 결정화 문제를 해결하고자 하였다. 본 연구에서는, 징크설페이트, 글루타치온, 강황뿌리추출물과 같은 항산화제를 사용하여 아 스코빅애씨드를 안정화할 수 있는 최적의 비율을 찾고자 하였다. 조성물은 – 16 ℃, 5 ℃, 25 ℃, 40 ℃, 50 ℃ and cycle(5 – 40 ℃) 인큐베이터를 사용하여 8주에 걸쳐 안정도를 확인하였다. 안정성 분석은 색상, 향, 상 분리, 침강 정도를 검토하였다. 아스코빅애씨드의 안정성은 HPLC 분석을 통하여 확인하였다.

산업혁명 이후 제조업 중심의 산업구조는 인터넷과 정보통신기술(ICT)의 발달과 함께 서비스업 중심의 구조로 급격하게 진화되었다. 이성적, 합리적, 물리적 제품이나 서비스의 창출을 넘어서 감성적, 창조적, 경험적 가치 창출의 시대로 접어든 것이다. 이에 기업의 디자인 영역에 있어서도 제품이나 서비스의 기능적 혁신을 넘어서 수요자들의 감성을 충족시켜 줄 수 있는 경험디자인에 관한 관심이 증가하고 있다. 하지만 디자인경영전략에 관한 연구에서 경험디자인 분야 또한 디자인경영의 확장의 측면에서 논의되어야 함에도 불구하고 경험디자인이라는 영역은 디자인경영을 벗어난 개별적 영역으로 인식되어지는 경향이 있다. 이에 본 연구는 의사결정이론을 기반으로 제조업 중심의 디자인경영 전략과 서비스업 중심의 디자인경영 전략을 비교, 분석해 봄으로써 현 시대에 맞는 융합적 디자인경영 전략 과 의사결정 프로세스를 고찰해 보는데 그 목적이 있다. 제조업 중심의 디자인경영 전략은 기업 전략을 통한 ‘전략형성’, 사업 전략을 통한 ‘전략선택’, 기능전략을 통한 ‘전략실행’의 3단계의 ‘분석적 사고’를 중심으로 한 정형적 의사결정 단계를 통하여 디자인을 창출함으로써 기업 전략이 소비자들에게 제품이나 서비스를 통하여 전달되는 수직적, 계층적 경향을 보인다. 반면에 서비스업 중심의 디자인경영 전략은 사용자 경험에 대한 관찰을 통하여 새로운 요구를 발견하는 ‘창조적 사고’를 중심으로 한 ‘전략탐색’의 과정이 중요하며 모든 이해관계자들이 참여하는 비정형적, 수평적, 정성적 의사결정 형태를 가지고 있다. 이러한 ‘분석적 사고’와 ‘창조적 사고’, 정형적, 비정형적 의사결정 단계가 융합되어질 때 ‘디자인사고(Design Thinking)’를 통한 융합적 디자인경영 전략과 의사결정 프로세스가 구축될 수 있다. 디자인의 중요성이 점점 더 강조되고 새로운 비즈니스의 창출이 중요해진 현 시점에서 제조업과 서비스업의 융합적 디자인경영 전략 프로세스에 관한 연구는 매우 중요하며 학계나 산업에 있어서 지속적으로 관심을 가지고 연구해 나아가야할 주제임이 틀림없다. 본 연구는 융합적 디자인경영 전략 프로세스에 관한 초기 연구로써 이론적인 고찰로써의 한계를 가지며 이를 기반으로 향후 실제 기업 조사를 통한 더욱더 세밀하고 실제 적용 가능한 융합적 디자인경영 전략 프로세스에 관한 연구가 지속되어져야 할 것이다.

This study aimed to estimate the effect of inoculant application level on chemical composition and bacterial count of fermented chestnut meal (FCM), and its rumen fermentation characteristics. The inoculant contained Lactobacillus acidophilus (1.2 x 1010 cfu/g), Bacillus subtilis (2.1 x 1010 cfu/g), and Saccharomyces cerevisiae (2.3 x 1010 cfu/g). The chestnut meal mixed with molasses, double distilled water, and inoculant at 1 kg, 3 g, 480 mL, and 20 mL ratio for the basal chestnut meal diet. The double distilled water from basal chestnut meal diet was substituted with bacterial inoculant at a level of 0 (Control), 20 (Medium), and 40 mL (High) in the experimental diets. The mixed experimental diets were incubated at 39°C for 7, 14, and 21 days, respectively. On 7 days of FCM incubation, the contents of crude protein (CP) (quadratic, P=0.043) and neutral detergent fiber (quadratic, P=0.071) decreased by increases of inoculant application levels, whereas bacterial count (quadratic, P=0.065) and rumen NH3-N (linear, P=0.063) increased. By increases of inoculant application levels on 14 days of FCM incubation, the increases were found on dry matter (DM) (quadratic, P=0.085), CP (quadratic, P=0.059), acid detergent fiber (quadratic, P=0.056), in vitro DM digestibility (linear, P=0.002), rumen total volatile fatty acid (VFA) (linear, P=0.057), and rumen iso-butyrate (linear, P=0.054). However, the decreases were found on bacterial count (linear, P=0.002), propionate (linear, P=0.099), and butyrate (quadratic, P=0.082). On 21 days of FCM incubation, in vitro DM digestibility (linear, P=0.002) and total VFA (linear, P=0.001) increased by increases of inoculant application levels, whereas the contents of CP (quadratic, P=0.034) and neutral detergent fiber (quadratic, P=0.047) decreased. These results indicate that the FCM with a medium level of inoculant application and 14 of fermentation had beneficial effects by increasing DM digestibility and rumen total VFA content, without altering bacterial count.

Background : Zinc (Zn) is one of dietary micronutrients and it is second highest trace element in the body. Over 95% of Zn is located in the cells, but its dominant storage site is absent in the body. Deficiency of Zn may result in anorexia, dysgeusia, dysosmia, skin rash, infection, alopecia, growth failure, and impaired wound healing. Therefore, adequate supplementation of Zn is very important to maintain normal physiological conditions. Methods and Results : Zinc sulfate monohydrate (ZnSO4)-loaded nanocomposites (NCs) were fabricated by using a hot-melt extruder (HME) system. Soluplus (SP) was adopted as an amphiphilic polymer matrix for HME processing. The micro-size of ZnSO4 dispersion was reduced to nano-size by HME processing with the use of SP. ZnSO4 could be homogeneously dispersed in SP through HME processing. ZnSO4/SP NCs with a 75 ㎚ mean diameter, a 0.1 polydispersity index, and a -1 mV zeta potential value were prepared. The physicochemical properties of ZnSO4/SP NCs and the existence of SP in ZnSO4/SP NCs were further investigated by solid-state studies. Nano-size range of ZnSO4/SP NC dispersion was maintained in the simulated gastrointestinal environments (pH 1.2 and 6.8 media). No severe toxicity in intestinal epithelium after oral administration of ZnSO4/SP NCs (at 100 ㎎/㎏ dose of ZnSO4, single dosing) was observed in rats. Conclusion : These results imply that developed ZnSO4/SP NC can be used as a promising nano-sized zinc supplement formulation. In addition, developed HME technology can be widely applied to fabricate nano formulations of inorganic materials.

Background : Prepared Rehmanniae root (PRR) has been used as traditional medicine, and is one of the most important oriental herbal medicines. However, physical characteristics of PRR are not suitable for use in industry. This study was performed to suggest preparation method of PRR powder, and determine the physicochemical characteristics of PRR powder with different pre-freezing temperatures. Methods and Results : Moisture content, powder yield, particle size, bulk density, compressive stress, extraction yield, and 5-HMF content of PRR powders with different pre-freezing temperatures (-20℃, -40℃, -60℃, and -80℃) were analyzed, and correlation among these factors was determined. Powder yield increased and particle size decreased in a pre-freezing temperature-dependent manner from -20℃ to -60℃. Hausner ratio increased from 1.186 to 1.225 with decreasing temperature from -20℃ to -80℃, and compressive stress showed the opposite trend. Extraction yield and 5-HMF content were not significantly different between PRR and powder. Significant correlations were observed among pre-freezing temperature and physical characteristics (yield, particle size, hausner ratio, and compressive stress). Conclusion : These results suggest that pre-freezing temperature was important factors affecting physical characteristics of PRR powder, and the results of this study are industrially applicable to production of PRR powder.

The PP-g-Vim-CH3I adsorbent, which possesses antibacterial and ion-exchange functions, was synthesized by photoinduced grafting of 1-vinyl imidazole (Vim) onto polypropylene, non-woven fabric and subsequent quaternization using methyl iodide (CH3I). The adsorption properties of PP-g-Vim-CH3I for nitrate ion were studied in batch mode and fixed-bed columns. The adsorption equilibria of NO3-N on PP-g-Vim-CH3I were well described by the Langmuir isotherm model, and the adsorption energy was 9.03 kJ/mol, which indicates an ion-exchange process. Adsorption-kinetic data were fitted with a pseudo-second-order kinetic model. The Bohart-Adams model was found to be suitable for simulating the breakthrough curves obtained from the fixed-bed columns. The fixed-bed sorption capacity of nitrate ion from the model was in the range 100.8 ~ 108.6 mg/g without the presence of competing anions but decreased to the range 55.7 ~ 96.2 mg/ g in groundwater due to adsorption competition with the coexisting anions, especially SO4 2− ion. The PP-g-Vim-CH3I adsorbent could be regenerated by washing with 1.0 N NaCl without serious lowering the adsorption capacity.

In recent years, the demand for advanced treatments in the water-treatment industry has increased, and physicochemicalseparation technologies have come into wide use. However, biofouling is a major problem for the separation processes in water and wastewater treatment. One anti-biofouling strategy is to construct antibacterial surfaces. In this work, polypropylene (PP) fiber was endowed with antibacterial/adsorption property by photoinduced graft polymerization of 1- vinyl imidazole (Vim) followed by quaternization with alkyl iodides. A concentration of Vim equal to 5 vol.% in 10-20 vol.% methanol, a photoirradiation time of 5 h and a reaction temperature of 80oC proved to be optimal for the grafting of Vim onto PP. The modified PP fibers were characterized by means of FT-IR, SEM, antibacterial and adsorption tests. We found that the quaternized PP-g-Vim fiber with methyl iodide exhibited high adsorption capacity for NO3-N and excellent antibacterial activities against both E. coli and S. aureus.

Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60 , 65 ). Enzyme reaction of puffed rice flour and water mixture was performed for 0, 1, 6, 24, and 48 h using commercial enzymes (Maltogenic amylase, Promozyme D2 and Transglucosidase; amount: 0.5% (w/v) to obtain the corresponding isomaltooligosaccharides. The reducing sugar content, dextrose equivalent, and total soluble solids of the reactants increased with increasing reaction time. The carbohydrate composition and amount of isomaltooligosaccharides with degree of polymerization (DP) 2 to DP 7 in the rice flour were examined by HPLC with an evaporative light scattering detector. Because of the high carbohydrate composition, the PR20-65 group showed the highest isomaltooligosaccharide content after 6 h of reation (138.47 mg/mL). After 24 h of reaction, the amount of isomaltooligosaccharides (DP2-DP7) and the isomaltooligosaccharides/total carbohydrate ratio in this group were 135.00 mg/mL and 68.04%, respectively.

Using a mixture of sewage sludge and woody waste, optimal conditions for the bio-briquette process of carbonization residue were evaluated by compressive strength and bulk density. For the bio-briquette process, the optimal conditions were determined to be a molding temperature of 110oC and a moisture content of 10%. As the lignin in the carbonization residue can be used as a natural binder because of its plasticizing property, the bio-briquette process uses this property. To increase the compressive strength to >3.50 MPa, binders such as polyvinyl alcohol (PVA), guar gum, and starch were mixed in the carbonization residue. At 3 wt.% of PVA, 3 wt.% of guar gum, and 5 wt.% of starch, the conditions of binder usage were evaluated. To examine the cost in the bio-briquette production with the addition of the binder, the proportion of binder cost for the bio-briquette production were evaluated at 9.2% for PVA, 8.6% for guar gum, and 3.3% for starch, and starch was determined to be the best binder for the bio-briquette process.

According to “Korea Environment Corporation (KECO): Statistical data of specified waste generation and treatment,” the amount of designated waste generated in 2015 was 4,691,532 tons, which is 51.7% higher than the 3,092,591 tons generated in 2005, and the annual output is steadily increasing by 3.25%. Therefore, in order to properly manage the specified wastes, it is necessary to divide them according to the type of industry and waste type and to evaluate the trend of specified waste generation in advance and establish a specified waste management plan. However, due to the statistical data collection and administrative procedures, the timing of the publication of national statistical data is somewhat delayed after the actual generation of specified waste. Since the “National Waste Comprehensive Plan” assumes that GDP and manufacturing output will increase by 4% every year and predicts the amount of specified waste generation in the future, there is a great deal of pressure to use this in the actual field. In this study, we analyzed the correlation between the production index, which is an economic index indicating the change in the output of the products produced by the industry, and the specified waste generation amount. Based on the actual production index, the specified waste statistics for 2017 were predicted and compared with the estimated amount and the actual amount for the 2010 ~ 2015 period.

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

본 연구는 알루미나 기반의 기능성 세라믹 필터의 물리적 특성(강도와 기공률)에 대하여 소결 온도와 영가철(ZVI) 함량의 영향을 파악하는 것이다. 기능성 세라믹 필터의 제조공정은 다양한 소결 온도(1150℃, 1250℃)와 ZVI 함량(10, 20, 30, 50%)조건에서 수행하였다. 소결온도와 ZVI 함량의 증 가됨에 따라 기능성 세라믹 필터의 강도는 증가하였지만 기공률은 감소하였다. 기능성 세라믹 필터의 강도와 기공률은 50%의 ZVI 함량과 1250℃의 조건에서 각각 99.01 MPa과 34.5%로 나타났다.