이천 설봉산성은 백제 한성기 석축산성의 존재에 대한 논쟁의 중심에 있는 산성 중 하나 이다. 본고에서는 이러한 논의에 앞서 산성의 축조 주체 및 구조를 밝히기 위한 기본적인 근 거자료가 되는 설봉산성의 성벽 및 토층 양상에 대해 재검토하였다. 분석 결과 설봉산성은 초축 이후 최소한 4단계에 걸쳐 시간의 흐름에 따라 수·개축되며 운영되었음을 알 수 있었다. 가장 먼저 확인되는 단계에서는 성벽과 기단보축, 암거식 수구 가 축조되는데, 석축산성의 초축은 신라가 주체가 되었을 것으로 생각된다. 다음 단계에서는 서문지의 축조 및 성벽의 수·개축이 이루어지며 성 내부 공간의 연약 한 지반을 강화하기 위한 목적으로 부엽층 및 목재를 이용하는 등 대대적으로 산성 안팎이 수·개축된다. 이후 서문지 및 성벽이 한차례 개축되며, 통일신라 시기의 유구·유물은 물론 고려·조 선시대와 관련된 건물지 및 유물 역시 확인되는 등 설봉산성은 오랜 시간 동안 지리적·군 사적·행정적 중요성을 잃지 않고 운영되었음을 알 수 있다. 석축산성과의 관련성은 확인할 수 없었으나 백제 유구 및 유물이 확인되는 것 역시 분명 한 사실이다. 이는 최소한 산성이 축조되기 이전 해당 공간을 백제가 점유하고 있었음을 시 사하는 것이며, 고고학적 증명을 위해서는 차후 성 내부 공간 및 치성·북문지 등의 조사시 면밀한 검토가 필요할 것이다.

This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature (X1, 50-90oC), drying time (X2, 12-36 hours), and microwave pretreat time (X3, 0-4 minutes). The results of appearance (Y5), color (Y6), taste (Y8) and overall acceptance (Y10) were fitted to the response surface methodology model (R2=0.86, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of X1, X2, and X3 were 52.989oC, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of Y5, Y6, Y8, and Y10 were 5.066, 5.338, 5.063, and 5.339, respectively.

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

1996년도를 기점으로 공정안전관리제도는 화재·폭발 및 독성물질 누출사고를 예방하자는 목적으로 시작되었다. 현재는 정유, 석유화학 등 업종대상 사업장과 유해·위험물질 51종을 규정량 이상 사용하는 사업장 대상으로 나뉘며 총 2,000여개 사업장에 현재 적용중이다. 또한 전국 6군데 주요 화학공장 밀집 지역을 기반으로 중대산업사고예방센터를 운영하는 등 중대산업사고를 예방하기 위한 정부차원의 다양한 노력이 진행되고 있다. 덕분에 관련사고의 감소는 물론 수십명의 사상자를 야기하는 초대형 사고를 예방할 수 있는 기반과 대상 사업장에서 안전관리 체계를 구축 할 수 있는 계기가 되었다. 하지만 안타깝게도 매년 10여건의 중대산업사고가 발생하고 있는 점은 간과할 수 없는 현실이다. 따라서 본 연구에서는 현행제도를 보다 최신화하기 위한 첫 걸음으로 사고유발 인적요인을 분석해내고 최근 시작되고 있는 증강현실, 사물인식 기술 등과의 융합을 통한 차세대 공정안전관리 시스템에 대해서 검토하고자 한다.

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.