To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

This research presented the procedural framework of developing and optimizing an artificial intelligence model for predicting the change of bread texture by different baking enhancers. Emphasis was placed on the impact of various baking enhancers on the Mixolab thermo-mechanical properties of wheat flour and consequent alterations in bread texture. The application of baking enhancers positively contributed to dough formation and stability, producing bread with a soft texture. However, a relatively low Pearson correlation coefficient was observed between a single Mixolab parameter and bread texture (r<0.59). To more accurately predict the texture of bread from the thermo-mechanical features of wheat flour with baking enhancers, five AI models (multiple linear regression, decision tree, stochastic gradient descent, random forest, and multilayer perceptron neural network) were applied, and their prediction performance was compared. The multilayer perceptron neural network model was further utilized to enhance the prediction of bread texture by mitigating overfitting risks. Finally, the hyperparameter tuning (activation function [Leaky ReLU], regularization [0.0001], and dropout [0.1]) led to enhanced model performance (R2 = 0.8109 and RMSE = 0.1096).

The government is implementing a policy to expand eco-friendly energy as a power source. However, the output of new and renewable energy is not constant. It is difficult to stably adjust the power supply to the power demand in the power system. Therefore, the government predicts day-ahead the amount of renewable energy generation to cope with the output volatility caused by the expansion of renewable energy. It is a system that pays a settlement amount if it transitions within a certain error rate the next day. In this paper, Machine Learning was used to study the prediction of power generation within the error rate.

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

세라믹 분리막은 높은 열적, 화학적 안정성을 갖기 때문에 극한의 조건에서 운전되는 다양한 산업 공정에 적용할 수 있다. 그러나 투과도와 기계적 강도의 trade-off 현상에 의한 세라믹 분리막 활용에 제약이 있어, 고투과성-고강도 분리막 의 개발이 필요하다. 본 연구에서는 상전이-압출법으로 알루미나 중공사 분리막을 제조하고, 고분자 바인더의 종류와 그 혼합 비에 따른 분리막의 특성 변화를 관찰하였다. 용매인 DMAc (Dimethylacetamide)와 고분자 바인더의 한센 용해도 인자를 비 교하면, PSf (polysulfone)가 DMAc와 높은 용해도 특성을 갖기 때문에 도프 용액의 점도와 토출압력이 높게 나타나 분리막 내부가 치밀한 구조로 형성되기 때문에 높은 기계적 강도를 갖으나 수투과도가 감소하는 것으로 확인되었다. 그에 반해, PES (polyethersulfone)를 이용하여 분리막을 제조하면 기계적 강도가 다소 감소하고 수투과도가 증가하는 것으로 나타났다. 따라 서 분리막 성능과 물성을 최적화하기 위해 PSf와 PES를 혼합하여 분리막을 제조하였으며, 9:1로 혼합하여 제조된 분리막에 서 최적화된 수투과도와 기계적 강도를 얻을 수 있었다.

세계적으로 버섯에 대한 소비는 매년 증가하고 있으며 한국에서는 느타리버섯, 양송이버섯, 팽이버섯이 주로 유 통되고 있다. 하지만, 버섯의 재배와 가공 과정에서 미생 물 오염을 예방하기 위한 대안의 부재로 인하여 Listeria monocytogenes와 같은 병원성 미생물의 오염이 검출되고 있으며 버섯에 의한 식중독 및 리콜 사례가 다수 보고되 고 있다. 버섯에서 오염된 미생물을 저감화하는 방법으로 는 화학적 및 물리적 처리, 또는 이들을 결합하여 사용하는 병용처리 방법이 이용되고 있다. 화학적 처리로는 염소 혼 합물, 과산화아세트산, 4차 암모늄이온 화합물이 주로 사용 되고 있으며 오존과 전해수를 이용한 방법도 최근에 개발 되었다. 물리적 처리로는 초음파, 방사선조사, 콜드 플라즈 마 기술이 이용되고 있으며, 병용처리 방법으로는 자외선/ 염소 혼합물, 오존/유기산, 초음파/유기산 등이 연구되었다. 본 리뷰에서는 국내에서 소비되는 버섯의 종류와 그에 대한 미생물 오염도를 조사하고, 버섯에 오염된 미생물을 제 어할 수 있는 기술에 대하여 조사하여, 정리하였다.

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4oC and 20oC) to determine the effect of storage temperature. When stored at 20oC, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

난치성 담관결석은 내시경 유두 괄약근 절개술 후 EPLBD, 기계적 쇄석술, 경구담관경 유도하 담관 내 전기수압쇄석술 혹은 레이저 쇄석술, 일시적 플라스틱 담관 스텐트 삽입, 경피경간담관경유도하 쇄석술, 체외충격파쇄석술 등 다양한 시술을 통해 해결될 수 있다. 본고에서는 가용 가능한 다양한 방법을 사용하여 난치성 총담관결석을 제거한 증례를 소개하고 각각의 과정에서의 시술의 어려움을 극복하는 대응방법을 논의하고자 하였다.

Koreoleptoxis nodifila (Martens, 1886) is an endangered species only living in the central and north streams of South Korea. However, there is a lack of information on physical habitat characteristics of K. nodifila. We aimed to determine preference ranges for water depth, current velocity, streambed substrate of K. nodifila. The weibull model was used to estimate the habitat suitability based on distribution of individual abundance by physical factors. Optimal depth preferences ranged from 0.53~17.17 cm, current preferences ranged from 48.40~81.03 cm s-1 and substrate (Φm) preferences ranged from - 4.36~ - 2.26. Median values of central tendency were determined as follows: water depth 16.73 cm, current velocity 65.23 cm s-1, substrate - 3.51. Mean values of central tendency were determined as follows: water depth 21.32 cm, current velocity 65.65 cm s-1, substrate - 3.63. Mode values of central tendency were determined as follows: water depth 5.17 cm, current velocity 64.77 cm s-1, substrate - 3.24. Based on the habitat suitability analysis, the microhabitat types of K. nodifila were determined as riffle and coarse-grained streambed.

Purpose: This study aimed to gain an in-depth understanding by analyzing and exploring the work experience of infection control nurses (ICNs) in response to the prolonged COVID-19 pandemic. Methods: Data were collected from 14 ICNs, (two in in-depth interviews and 12 in groups of six) from February 19, 2021, to March 20, 2021, and were analyzed according to the content. Results: In the prolonged COVID-19 pandemic, ICNs took the lead in responding to infectious diseases, where they felt pressure in doing everything. In addition, they were confused by a lack of workforce and undetailed job plans. ICNs have been exhausted by insufficient support and system, such as the lack of support in the hospital, communication with health authorities, and difficulties with patients and visitors. However, ICNs settle with the help and encouragement of those around them. For example, pride in the work that only ICN can do, change in the cooperation of hospitals, and development of ICNs’ unique method of perseverance. Conclusion: During the COVID-19 pandemic, ICNs experienced structural, physical, and mental difficulties at work. Nevertheless, the study found that a driving force enabled ICNs to endure, and that to efficiently respond to new infectious diseases in the future, it is necessary to secure ICNs and strengthen them.