‘Taedong Valley’ is a high yielding and processing potato cultivar, which is a clonal selection resulting from a cross between ‘W870’ and ‘A88431-1’. It is a medium maturating cultivar with medium plant height and light green foliage. ‘Taedong Valley’ has profuse flowering habit and light purple flowers. Tubers are smooth, round, and with yellow skin, light yellow flesh, medium eye depth. Tubers have medium dormancy and good keeping quality. ‘Taedong Valley’ has stable yield under wide range of climatic conditions. It is resistant to common scab and potato virus Y, but moderately susceptible to late blight. It is also resistant to most of the disorders, particularly dehiscence, hollow heart and internal brown spots. This cultivar has high level of tuber uniformity and capable of yielding 43.6 t/ha which is about 9.0% higher than the control potato cultivar ‘Atlantic’ under optimum agronomical practices.

This study was conducted to research the status, history and prospects of farm scale milk processing and to develop a management strategy for small scale milk process plant in Korea. Also it aims to provide ways to apply it so as to vitalize the farm made milk products market practically. This study was also treats the practical development of dairy farm school programs through the farm scale milk processing. Farm-scale milk plant (FMP) should be some of the ideas to develop small scale and using the resources according to the local features, limited expanding in regional market , produce by consumers order amounts, management policy will be transferred organic dairy farm. A few policy suggestions to put FMP system of financial support would not from beginner, it is better to settled FMP system by government or co-operation group in practical support programs were proposed. What the state needs to do through direct involvement were to put efforts at demand expansion on FMP system products, to certificate and safety the farm made milk products marketing system settings, to build more variation chance of the milk products. What was more important, however, was support policy, to create the network of FMP market and to develop of training program contents for each FMP operation unit. The ideal FMP model for the development of Dairy Farming proposed in this research will be applied as a relevant reference in managing and realizing environmental friendly and sustainable dairy industry at the national level.

포도주와 포도즙 등 가공품의 생산 후 대량 발생되는 포도 부산물(포도박)의 이용도를 제고하기 위하여 포도박을 조건을 달리하여 추출 농축하여 분말을 제조하여 그 특성을 조사하였다. 물은 용매로 추출한 농축 분말의 경우 가용성 고형물의 함량이나 기능성 성분의 함량이 낮게 나타났으며 카테킨의 경우에서는 에탄올 추출물에서는 검출되지 않은 EGCg를 함유하였다. 에탄올 추출 농축 분말은 가용성 고형물의 함량이 높으며 기능성 성분인 카테킨과 레스베라트롤의

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.

This paper proposed a new magnetic field detection algorithm to detect metal pieces in food producing processes. This algorithm can detect mixed metal pieces by sensing magnetic field. Some metal pieces are passed through an over-current circuit to magnetize them. The magnetic field sensor can detect the change in the magnetic field on the conveyor belt caused by the flow of the metal pieces in the food product. However, such a method detects the output of signals that change their amplitude and phase according to the movement of the conveyor belt with the food product, in which the equilibrium of the positive signal that is created in the receiver coil loses its balance due to the magnetized material. This includes not only the signal elements resulting from the effect of the alternating magnetic fields of the mixed metals, but also the signal elements resulting from the effect of the alternating magnetic fields of the examined object itself.

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from CFU/100 , CFU/100 , and CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to CFU/100 and CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were CFU/plate and , respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to CFU/100 , CFU/100 , and CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to CFU/100 and CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to CFU/plate and , respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

본 연구는 프리저브드 플라워의 가공기술 개발의 일환으로 탈수를 위한 에탄올의 적정처리시간과 글리세린을 이용한 보존용액의 적정처리 농도 및 처리시간을 구명하여 장미 'Vital'의 프리저브드 플라워 가공 상품기술에 대한 기초자료를 얻고자 실시하였다. 에탄올을 이용한 탈수처리효과는 6∼36시간 처리시 모두 탈수는 가능하여 보존액 처리에는 문제가 없었으나 12시간 이내 탈수처리의 경우는 화색의 탈색이 덜 이루어졌고 24∼36시간처리에서는 화색의 탈색이 완전히 이루어져 경제적인 탈수처리시간은 24시간이 적정시간이라고 본다. 글리세린을 이용한 보존용액의 적정처리 농도와 처리시간에 대한 실험결과 5～10mg・L-1처리에서 최적농도로 나타났다. 보존용액 처리시간은 모두 12시간이 최적시간으로 나타났다. 보존용액처리는 글리세린 10gmL-1에서 화색, 화형, 유연성, 꽃잎말림, 기호도 등의 관능평가에서 총 평점 95점으로 높은 평가를 받았다.

이 연구의 목적은 대구 경북지역 초등학교에 공급되는 냉장, 냉동유통 제품인 어육류와 냉동가공제품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질 평가를 위하여 실시되었다. 쇠고기와 돼지고기는 가공업체에서 학교로 냉동차량을 이용하여 직배송 되었으나 다른 어육류와 냉동가공제품들은 농산물과 함께 직납업체를 거쳐 냉장()으로 혼재 배송되고 있었다. 학교 도착 후 일반세균과 대장균군의 수는 각각 절단생선 ,

메쉬 평탄화는 메쉬 표면의 잡음을 제거하는 것으로써 일반적으로 평탄화 필터를 적용하여 수행한다. 하지만 전체 과정이 CPU에서 수행되기 때문에 많은 실행 시간이 걸리는 문제점을 가진다. GPU는 부동소수점 연산에 특화되어 CPU에 비해 빠른 연산이 가능하기 때문에 복잡한 연산을 실시간으로 처리하는 것이 가능하다. 특히 메쉬 평탄화 과정은 메쉬의 각 정점이나 삼각형을 기반으로 같은 연산을 반복하기 때문에 GPU의 병렬 처리에 적합하다. 본 논문에서는 양방향 필터링에 GPU의 병렬 처리를 이용함으로써 메쉬 평탄화의 수행 시간을 줄이는 방법을 제안한다. 먼저 양방향 필터링을 위해 메쉬의 각 정점에 인접하는 삼각형들을 찾고 이들의 법선 벡터의 평균을 계산하여 정점들의 법선 벡터를 구한다. 양방향 필터링으로 각 정점의 새 위치를 계산하고 앞의 과정을 다시 수행하여 정점들의 새 법선 벡터를 계산한다.

옥수수기름의 제조공정 단계별 공정유 및 이 과정에서 발생되는 부산물에 함유되어 있는 B(a)P 함량을 측정하고 이의 제거방안에 대하여 연구하였다. 옥수수기름에서 높은 수준의 B(a)P가 검출되는 원인은 옥수수에 함유되어 있는 B(a)P의 80% 이상이 옥수수 배아에 집중적으로 분포하는데 따른 현상이었다. 이로부터 얻어진 원유를 일반적인 정제공정을 거칠 경우 최종 탈취유에서는 /kg가 검출 되었다. 따라서, 옥수수기름에서 일반적인 정제공정에 의해서

외생균근은 접종 3일 후 뿌리방향으로 이동하여 접종 5일 후 균사가 뿌리 표면에 감염되어 균사 다발이 뭉쳐진 상태를 나타내었다. 균근 감염 6~9일 후에는 균사가 토양 전면에 퍼졌다. 균근 감염 9~14일 후 균사가 뿌리를 감싸기 시작하였다. 균근 감염 15~19일 후 균사는 뿌리의 외피를 감싸고 피층 세포 사이로 침입하여 균근을 형성하였다, 균근이 형성된 후에는 새로운 뿌리가 형성되었으며 균근이 뿌리에 활착되어 Y자형으로 뿌리 끝이 부풀면서 균근이 형성된 것을 확인할 수 있었고 해송의 생장이 촉진되었다. 해송(P. thunbergii)을 파종하여 외생균근 균인 모래밭버섯(P. tinctorius)과 황소비단그물버섯(S. bovinus)을 접종하여 4개월 생장한 결과, 대조구는 줄기 길이가 7.4cm인 반면 외생균근 균인 모래밭버섯(P. tinctorius)을 접종한 것은 11.4cm로 34.2% 생장이 촉진되었고, 외생균근 황소비단그물버섯(S. bovinus)을 접종한 것은 10.5cm로 28.6% 생장이 촉진되었다. 이외에도 줄기와 잎의 개체수가 많아졌다.

본 연구에서는 버섯 선호도와 섭취빈도 등을 알아보고 버섯가공식품에 대한 소비자의 인식 등을 조사하여 소비촉진을 위한 버섯가공기술 개발을 위한 기초자료를 얻고자 하였다. 총 조사 대상자는 1173명으로 성별로는 남자가 370명(31.5%), 여자가 803명(68.5%)으로 구성되었고, 조사대상자의 평균 연령은 20.0세였으며 조사대상자의 333명(28.5%)이 새송이 버섯을 가장 선호하는 것으로 조사되었다. 연령별에 따른 선호하는 버섯의 경우는 2

Most vacuolar proteins are synthesized on the endoplasmic reticulum (ER) as a proprotein precursor and then transported to vacuoles. In vacuoles, they are converted into the respective mature form. TaVPE1 and TaVPE2 were isolated from the cDNA library that was prepared from the wheat kernels at 16 and 18 days after fertilization (DAF). Additionally, putative TaVPEs (TaVPE3, TaVPE4) were isolated by inverse PCR (IPCR) using GrainGenes database. Each open reading frame (ORF) encodes 495, 497, 495, 456 amino acids, respectively. TaVPEs were closely related in respect to peptide comparisons and their sequence homologies were ranged from 84% to 93%. The TaVPE genes showed various expression patterns in response to exogenous treatment of phytohormones. The transcript of TaVPE1 was detected slightly and steadily after exposure to all phytohormones and the accumulation of TaVPE2 transcript was increased from 24 hours in NaCl treatment. The transcript of TaVPE3 was increased from 48 hours in response to H2O2 and decreased after exogenous application of ABA and salicylic acid. In case of TaVPE4, the transcript of TaVPE4 were weakly detected all time points of each phytohormone treatment.

본 연구에서는 국내 산지별 가공용 사과의 patulin 오염 모니터링을 위하여 24개 지역 102건의 시료를 수거하여 분석하였다. 그 결과 전체 102건의 시료 중 47건에서 patulin이 검출되었다. Patulin 잔류량 감소방안으로 ascorbic acid 200 ppm으로 처리하였을 때 12.89 ppb로 93.4%가 감소하였으며, 활성탄은 100 ppm 첨가하였을 때 patulin 잔류량은 2.68 ppb로 95.8%의 감소율을 나타내었

저장안정성을 검토하여 품질개선방안을 확립하고자, 우렁이 생체 및 반건조 우렁이 제품을 저장하는 기간중, 처리조건별 미생물의 경시적 변화와 관능검사를 실시하였다. 우렁이의 초기 총균수()는 5.6으로 나타나 식품가공과 유통을 위해서는 살균처리가 필수적이라고 판단되었다. 염침지농도, 건조온도, 건조시간에 따라 우렁이 생체의 조직감, 수분활성도, 건조 특성에 영향을 크게 미치기 때문에 가공 시에 약 10%의 염농도를 가진 침지액에 침지한 후 냉풍 건조