전통발효식품으로부터 분리한 발효능이 우수한 미생물과 기능성이 밝혀진 농특산 향토자원을 활용한 새로운 기능성 장류를 개발하고자 하였다. 꾸지뽕 열매를 A. oryzae koji, Lactobacillus 6종 및 Bacillus 2종에 대하여 발효시킨 결과, B. licheniformis SCDB 1234 균주가 kaempferol 함량을 9.54μg/g에서 217.04μg/g을 약 22배 증강시켜 최종 발효균주로 선발되었다. 꾸지뽕 열매를 선발균주를 활용하여 발효한 발효물 20배 희석액의 DPPH 항산화 활성은 대조구인 BHA, BHT의 92~99 ppm 농도와 유사한 활성을 보였고, tyrosinase 저해 활성도 arbutin이나 kojic acid의 95 ppm과 90 ppm과 같은 높은 저해 활성을 보였다. 꾸지뽕 열매 발효물을 첨가한 된장을 개발하여 유기산, 유리당 및 유리 아미노산을 분석하였다. 전반적으로 꾸지뽕 열매 발효물을 첨가하지 않은 장류와 유의적인 차이점을 보이진 않았다. 꾸지뽕 열매 발효물과 개발한 된장의 pancreatic lipase 저해활성을 측정하였다. 발효물의 경우에는 발효전보다 발효후에 더 높은 80% 이상의 높은 저해능을 보여주었다. 개발한 된장은 숙성전 된장이 숙성후 된장에 비해 더 높은 저해능을 보여주었다. 항당뇨 효과로 AGI활성을 분석한 결과, 꾸지뽕 열매는 발효전보다 발효후에 활성이 높게 측정되었고, 꾸지뽕 열매 발효액 10%를 첨가한 숙성전 된장의 AGI활성은 84.89±0.08%, 숙성후 된장은 91.25±0.04%를 나타내었다. 결론적으로 꾸지뽕 열매의 발효물의 생리활성 및 항산화 활성은 발효를 통하여 상승함을 보여주었고, 새로운 건강기능성 식품 개발에 활용가능성이 높은 잠재적 소재임을 보여준다.

본 연구는 유아들이 한국 전통음식에 대해 알아보고, 오감을 이용하여 음식 재료를 탐색해 보고, 한국 전통음식을 직접 만들어 다른 사람과 음식을 나누는 활동에 참여하면서 나타나는 유아들의 경험이 어떠한지를 알아보는 것이다. 이를 위해 충청북도 C군 O어린이집 꿈꾸는반 만5세 유아 10명을 대상으로 2013년 7월 9일부터 2013년 9월 9일까지 8주에 걸쳐 주 2회씩 총 16회 한국 전통음식 만들기 활동을 실시하였고, 녹화자료의 전사와 교사저널, 사진, 유아 기록물 등의 자료를 수집, 분석하였다. 연구결과 첫째, 유아들은 연구 초기 한국 전통음식에 대해 생소함을 느꼈지만 점차 한국 전통음식에 관심가지기 시작했다. 둘째, 한국 전통음식 만들기에 참여하면서 다양한 음식재료를 오감을 이용해 탐색하고, 전통 도구를 이용하여 음식을 만드는 경험을 통해 즐거움을 느꼈다. 셋째, 한국 전통음식에 자부심을 갖게 되고, 유아가 만든 음식을 나누는 과정 속 에서도 유아 혼자에서 유아 주변 사람으로, 더 나아가 많은 사람으로 확대되었고, 나눔의 즐거움을 경험하였다. 넷째, 유아들은 한국 전통음식에 담긴 조상들의 지혜를 알게 되고, 조상들의 생활양식에도 관심 갖게 되면서 점차 전통 문양, 전통 의복 등 한국 전통문화로의 관심을 확대해 나갔다.

In this study the effects of co-digestion of sewage sludge and food waste leachate on the anaerobic digestion efficiencyfrom sewage treatment facilities in S. Korea were investigated. For this study 15 facilities were selected including 9facilities treating sewage sludge only (S-Only) and 6 facilities treating sewage sludge and food waste leachate (S-MIX).The average volatile solid (VS) removal rate of S-Only was 30.7% and that of S-MIX was 45.2%. The COD removalrate of S-MIX (61.3%) was higher than that of S-Only (48.6%). It has been observed that the anaerobic digestion efficiencyof S-MIX was superior to that of S-Only because S-MIX contained more sufficient nutrient with higher VS contents andtotal solid (TS) contents emerging from food waste leachate. Therefore food waste leachate addition in sewage sludgeanaerobic digestion would be the preferred option to treat only sewage sludge.

식품의 살균법은 가열법, 저온살균법, 훈증법 그리고 방사선 조사법과 같은 다양한 방법으로 살균을 수행하고 있다. 방사선 조사식품은 다른 타 살균법에 비해 에너지 소요량이 적으면서 강력한 투과력으로 연속적인 처리 공정이 가능하다는 장점뿐만 아니라 살균에만 국한하지 않고 살충 및 발아억제 그리고 숙도를 조절함으로써 안전성에 관한 연구가 많이 이루어지고 있으나, 국내에선 연구된 보고 사례가 많지 않다. 본 연구에서는 방사선 조사식품에 대한 인식을 파악하기 위해 설문지를 통해 연구를 수행하였다. 연구대상자는 가정에서 식생활을 책임지고 있는 학부모를 대상으로 하였다. 그 결과 방사선조사식품에 대한 인식은 평균 2.73점으로 낮게 나타났으며, 인식개선을 위한 적극적인 홍보와 교육이 필요할 것으로 사료된다.

This study was performed to evaluate the drying characteristics of food waste in oil vacuum evaporation system withdrying conditions and composition of food waste. The food waste was collected and separated into 4 categories such asvegetables, fruits, grain (rice), meats and others. which composition were 41.9%, 26.7%, 2.8%, 25.5% and 0.4%,respectively. Each food waste separated was dried and compared its characteristics in the same condition of vacuumpressure (−450mmHg), temperature (110oC) and mixing ratio (oil:food waste=1:1) for 90min of drying period. Theexperimental results showed that the moisture contents of dried vegetables, fruits and meats were less than 10%. Howeverthe grain was hard to be dried which moisture content was much high as 24.5%. This high value of the grain was thoughtdue to the viscosity of grain which prohibit oil penetration and water vaporization during drying process. In order tocompare drying characteristics with operating parameters, vacuum pressure, temperature and mixing oil type were changed.The operating temperature and vacuum pressure were major sensitive parameters. As the temperature increase and thepressure lower, the drying rate of food waste was increased and its efficiency was also improved. Especially, the moisturecontent of dried food waste was lower than 5% which was satisfied SRF standard 10% at the temperature over 110oC.Compared the effect of mixing oil type, waste cooking oil was more effective than refined oil in viewpoint of dryingefficiency. However, there is no difference of drying efficiency between fresh and waste cooking oil.

Recently, the importance of food safety is increasing due to numerous junk food. Junk food means to violate the law in stage such as production, manufacture, distribution, and sale of food. Many crop plants are processing as foods including bread, noodle, and other foods for supporting nutrition to human. For example, rice is one of the most well-known food crops in the world, and processed rice is being mixed with other processed crops to health food. The object of this study is to detect amount of specific grains, i.e. rice from processed foods mixed with other cereals. This experiment was performed to the following two steps: 1) designed the specific primer sets based on chloroplast DNAs, 2) amplified products using real-time PCR. We designed eleven primer sets within chloroplast DNA of rice, and then the confirmation of primer efficiency was to amplified with rice genomic DNA using real-time PCR. In addition, these primer sets were applied in other crops such as wheat, maize, and adlay to confirm specificity to rice. The rice specific primer sets were determined by the number of amplification and the melting peak through real-time PCR. As a result, five primer sets were confirmed to uniqueness in the rice genome. In conclusion, the specific primer sets would be useful for identifying rice grain from the processed foods to eliminate junk foods and for contribution of food safety.

Genome sequencing researches for considerable numbers of crops and wild plants are being developed. Cytogenetic researches according to chromosome number and size are essential to confirm and comprehend ploidy level and genome size before genome sequencing project is actually conducted. Cytogenetic researches on six food crop plants were carried out by DAPI staining and fluorescence in situ hybridization (FISH) method. Fagopyrum esculentum Moench showed 2n=2x=16, each chromosome length of 1.42㎛ to 1.77㎛, total chromosome length of 13.31㎛, and karyotypic formula of 2n=8m; Phaseolus angularis W.F. Wight, 2n=2x=22, 2.01㎛ to 3.84㎛, total 28.03㎛, 2n=9m+2sm, Perilla frutescens var. japonica Hara, 2n=2x=40, 1.73㎛ to 2.76㎛, total 44.36㎛, 2n=5m+13sm+2st. Chromosome sizes of the other three species such as, Panicum miliaceum L., 2n=2x=36, total chromosome length of 30.83㎛, Sesamum indicum L., 2n=2x=26, 27.39㎛, lpomoea batatas L., 2n=2x=30, total 33.51㎛ were too small for each chromosome type to be identified and analyzed. The result of FISH analysis using 5S and 45S rDNA probe showed species-specific chromosome locations in the genome. These preliminary analyses were carried out to decide which food crop to prioritize for genome sequencing. This work was supported by the “Cooperative Research Program for Agriculture Science & Technology Development (No.PJ009837), Rural Development Administration, Republic of Korea.

The objective of this study is to estimate the relative importance of food labelling on organic and country-of-origin of tofu. The relative importance of three Tofu attributes shows that the country-of-origin is the most important and an organic labelling and price are followed in order. The result is that if two attributes, an organic labelling and the country-of-origin are taken into account, organic soybeans produced in Korea gets the highest value and non-organic soybeans produced in Korea, organic soybeans produced in USA, and others are followed in order. For respondents who have children under 6 years or under 18 years, the importance of an organic labelling increased compared to those whose children do not fall into that age. The results of this study show that the country of origin, especially domestically produced products, is more importantly recognized than the organic labeling to consumers.

Even though consumers’ concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students’ interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students’ consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with foodsafety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

Anaerobically treated food wastewater still contains high concentration of organic carbon and nitrogen. Consequently,subsequent treatments are needed to meet the effluent criteria of wastewater. Injection of treated food wastewater into awaste landfill body could be one alternative for its subsequent treatment. In this study, preliminary experiments wereconducted to inject treated food wastewater into waste landfill body. Firstly, Biochemical Methane Potential (BMP) testwas conducted to evaluate the methane generation potential of the injected food wastewater. Secondly, anaerobicallytreated food wastewater showed clogging problem during the initial stage of laboratory scale lysimeter injectionexperiment. Accordingly, pretreatments were needed, and we experimented the change of viscosity of the wastewater afterchemical injection (1N acid or base solution) or aeration of wastewater. From the results, BMP for the treated foodwastewater showed 373.8mL CH4/g VS, which was 53% of untreated food wastewater’s. Practically feasible solution toreduce the viscosity of treated food wastewater was 1 day aeration before injection into the waste landfill body.

In this study, waste landfill site was used as a bioreactor landfill for the treatment of anaerobically digested foodwastewater, and a basic study on waste landfill injection of anaerobically digested food wastewater was conducted. To studythe effect of different operating condition on the quality of lysimeter leachate, 3 lysimeters were operated at differentcondition (i.e., Lys 1=no recirculation, Lys 2=leachate recirculation, Lys 3=leachate recirculation after one day aeration),and the results of leachate quality were as followings. pH Level of leachate became similar to the digested food wastewaterafter 63 days of operation(equivalent to the 11.2% of bed volume) and Cl- concentration of leachate was higher than injectedfood wastewater during whole 6 months of operation period. Leachate COD showed stable values after 70 days of operation,and reduction rate of COD concentration after 6 months was 86%, 89, and 90% for Lys 1, Lys 2, and Lys 3, respectively.The reduction rates of TKN concentration were 19, 28, and 65% for Lys 1, Lys 2, and Lys 3. Lys 3 showed the mosteffective TKN reduction. Leachate recirculation after one day aeration resulted effective reduction of cumulative COD andTKN mass, which were 61% and 40% respectively, compared to the no recirculation case.

This study is aimed to examine the mediated effects of consumer recognition in relationship of local food tour experience and intention of action in the revitalization of local food. Questionnaire survey target was women in 30s and 40s. The local food tour experience is independent variable, intention of action is dependent variable, and consumer recognition is analyzed as mediated variable. As a result, consumer recognition which is mediating variable has two subordinated variables. One is direct affect and the other is indirect affect. Between local food tour experience and intention of action, there was partial mediating effect. Thus, through tour experience, consumer can have positive recognition of freshness, safety, health, taste, price, job creation and relationship. That affects to the intention of action. Based on the results of the study, it is necessary to learn success case for marketing revitalization, and develop and operate experiencing tour education program to manage customer continuously.

In spite of the government's various efforts to reduce food waste, the food waste in Korea has increased about 3%every year, mainly due to the growing population, number of households, and income. Food waste occurs in the processesof production, transportation, distribution, storage and cooking of food ingredients. However, there has been little reliabledata about how households - a major food waste source - store and treat their food and how much food waste they produce.In this regard, we thought it was important to understand the exact amount and characteristics of food waste fromhouseholds in order to reduce the country's food waste, which is why we monitored kinds, storage periods, treatment,and waste of food consumed in 100 households in the Seoul metropolitan area. Households normally store their foodingredients in refrigerators - on average 33 kinds and 35kg of food are stored - and some of them stayed there for upto 3 years. Moreover, not a small portion of the food is thrown away nearly untouched, mostly because people tend topurchase too much food at one time or they don't know or miss their expiration dates. The amounts of food waste bytype were in the order of vegetable>side dish>frozen food>fruit>seasoning. Also, we suggest effective and realisticmeasures to reduce food waste and promote a more desirable food consumption culture.

The Purpose of this paper is to analysis on consumer’s purchasing behavior and intention of local food. To analysis consumer’s purchasing behavior, a series of homemaker surveys were conducted. The sample size of the survey is 416 respectively. As a survey result, consumer’s purchasing behavior shows that purchasing ratio of local food and buying place is various type. By decision tree model analysis showed that consumer’s purchasing intention is enough to establishing local food system in region. Therefore, strategies for regional consumption are needed expression of the place city and county of origin, diversification of purchasing item and buying area, and sustainable improvement for safety and trust on local food.

21세기는 글로벌 경쟁 환경이 변화함에 따라 지역문화의 새로운 창출과 지방자치정부의 재정자립을 위해 지역특화상품 개발이 요구되고 있다. 현대사회는 이름만 가지고는 그 지역의 특화상품을 알리기에는 협소하다. 그 지역의 혼과 맛이 담긴 패키지디자인 개발은 특화상품으로서 우수성을 홍보하고 특성을 쉽게 전달할 수 있으며, 문화 전도사 역할을 담당하기도 한다. 이에 본 연구는 전라북도를 중심으로 지역특화 농식품 패키지디자인 개발에 대한 컬러별, 로고타입별, 전통콘텐츠를 활용한 사례를 기준으로 전북지역 농식품 패키지디자인 현황을 분석해 보았다. 지역특화상품 패키지디자인 개발은 부가가치를 상승시키고 제품의 경쟁력을 높이는 중요한 역할을 담당하고 있다. 오늘날과 같은 치열한 경쟁 속에서 경쟁력 확보를 위한 농식품 특화상품의 효과적인 디자인 진단으로 상품의 품위를 높이고 시장경쟁력을 강화하여 지역민에 대한 디자인 개발의 중요성과 인식이 전환될 수 있도록 지속적인 홍보 및 효율적인 교육으로 관심을 유도하고 참여도를 높여 주민 소득창출 및 지역경제 발전에 기여함으로써 새로운 활력지역으로 거듭나도록 해야 할 것이다. 따라서 본 연구가 전라북도 농식품 패키지디자인의 문제점을 파악하는데 도움이 되고 지방화시대 지역특화상품 패키지디자인 개발을 통해 지역의 경제 발전과 시장경쟁력을 갖춘 바람직한 패키지 디자인의 방향성을 제시하고자 한다.

For the practical feasibility of lactic acid (LA) fermentation process, a continuous operation using mixed culture and the use of cheap and non-food raw materials are essential. In this study, a continuous LA fermentation of food waste was attempted using indigenous mixed culture. During the operation, temperature was gradually increased from 35℃ to 55℃, with showing the highest performance at 50℃. At 35-45℃, other organic acids such as acetic acid and butyric acid were also observed. At 50℃ and HRT 1.0 d, both LA production yield and its productivity were maximized to 1.8 mol LA/mol hexoseadded and 1.4 g LA/L/hr, respectively. A pyrosequencing result showed that Lactobacillus amylolyticus was the predominant species performing LA fermentation of food waste. The combined process of nanofiltration and water-splitting electrodialysis could recover highly purified LA from the fermentation broth by removing 95% of mineral ions and 77% of ammonium and glucose.

This is aim to use and recycle the wasted biogas from the dispose process of the food wasted facility in Dae-Gu. Furthermore, the virtuous biogas is to be supplied for the Industrial Complex as energy resource. It is to develop the system for Pre-treatment and High-efficiency of the wasted biogas that includes low concentration and impurities. The Pre-treatment is to remove Siloxan, Hydrogen sulfide, Carbon dioxide, Oxygen and etc. which might influence to end-users in negative way. The High-efficiency system is to remove moisture in Biogas and increase the purity for keeping the constant concentration Methane for useful resource with measuring the portion and density in real time. It shows that constant above 60% Methane gas is possibly to be supplied to end-users as a alternative energy resource rather than using LNG, LPG and etc. for their own boilers system. It is expected that there are Environmental, Economical and Social effects with establishing optimum network for the reuse of Biogas. Environmental positive effects are to reduce the Global Warming Potential, use fossil fuel and Green-house gases. Economically it will bring down the production cost of end-users by using the pre-treated biogas. Furthermore, the alternative energy resource is to be secured and New R&D Study might be applied with FuelCell Power Plant, Hydregen Station and Hydrogen Reforming in social effects.

Waste activated sludge (WAS) and food waste (FW) are available year round at low cost and have the potential to promote synergism in anaerobic digestion (AD). The goal of this study was to clarify the synergism in co-digestion of WAS and FW. A slight amount of FW at various ratios was added to WAS as an auxiliary substrate, and anaerobic batch tests were performed under mesophilic conditions. By adding FW, total CH₄ produced was increased, where most of them were come from WAS, clearly suggesting synergism. Also, lag period was shortened and CH₄ production rate was increased by FW addition. It was hypothesized that enhanced performance was owing to the facilitated hydrolysis of WAS by FW addition, which was revealed by the increased activities of hydrolytic α-amylase and protease.

Food waste, food leachate and livestock wastes from an usual farm and a farm using much disinfectant were mixed to incubate within anaerobic serum bottle for BMP test. The methane yield rate and lag phase were determined by the modified Gompertz model and the Logistic model. The maximum methane yield rates by the modified Gompertz model were 15.9 ~ 41.0 mL CH4/g VS and higher than by the Logistic model. The modified Gompertz model was more appropriate than the Logistic model to have higher determination coefficient R2. The methane fermentation of mix with sole livestock waste from the farm using much disinfectant had ninefold lag phase and 40% or lower maximum yield rate comparing with the mix with sole usual livestock waste. The methane yield rate from a tonne of mix was increased as the ratio of food waste and food leachate increased. The cumulative methane yield was in the proportion of 40 m3 to a tonne of food wastes. The results of BMP test were analyzed by a response surface methodology (RSM) and modelized to a binomial expression, which was verified by analysis of variance (ANOVA) and to be appropriate for this case.