분리막 오염을 감소시키고 투과유속 향상을 위하여 관형분리막 모듈 내에 공기 분사노즐관을 삽입시켰다. 분리막 의 평균 기공크기는 0.1 μm이며 이스트를 오염물질로 사용하였다. 모든 투과실험은 노즐관을 모듈에 장착하고 공기를 주입 하지 않는 실험을 먼저 실시하고 연속해서 공기를 주입하는 투과실험을 하였다. 그 다음 노즐관을 제거한 후 공기를 주입시 키지 않으면서 투과유속을 측정하였다. 측정된 투과유속은 공기주입 효과를 분석하기 위하여 비교하였다. 공기주입에 대한 투과유속은 거의 일정하거나 증가하였다. 노즐관이 장착되고 공기 주입을 하지 않을 경우의 투과유속이 빈 관형 모듈의 경우 보다 높았다. 운전압력을 0.4 bar까지 감소시키면 노즐관이 장착되지 않는 경우와 비교하여 공기를 주입할 경우 투과유속이 21%까지 향상되었다. 기체량이 증가하여 기/액체 2상 흐름이 stratified-smooth에서 intermittent 상태로 변화됨에 따라서 공기 주입에 의한 투과유속은 30% 이상으로 증가하였다

본 연구는 정밀여과용 관형 분리막 모듈 내에 자체 설계한 기체분사형 노즐을 장착하여 막오염 감소 효과에 따른 투과유속을 측정하였다. 원료 용액으로는 0.1 wt% yeast 입자를 사용하였으며 공기 주입에 따른 막오염 감소 효과를 확인하기 위하여 공기를 주입하지 않은 경우와 주입한 경우의 투과유속을 비교⋅분석하였다. 공기를 주입하지 않았을 경우 투과유속은 지속적으로 감소하였지만 공기를 주입할 경우 투과유속은 공기를 주입하지 않은 경우와 비교하여 30% 이상 향상됨을 확인 하였다.

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color`s L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

This study was conducted to investigate the perception and understanding parents had regarding environment friendly agricultural products being used for school foodservice. A trained practitioner surveyed 221 parents of children at elementary schools in Daejeon using a questionnaire, after which the resulting data were analyzed by a Chi-square test. Overall, the parent's responses regarding the foodservice were positive. However, most of the parents do not participate (65%) in the school foodservice if they work, and those that do participate primarily work as meal service aides (58.1%). Parents indicated that the work of urgent field of inspection on food materials (69.9%), and the reason of an agreement (98.2%) for them were the students' health (68.4%). In addition, most parents were positive about the possibility of replacing foods used in the school with environment friendly products (51.6%) and felt that the government should pay the additional expense associated with their replacement. Furthermore, the majority of the parent's surveyed felt that children should be supplied with vegetables (54.9%) purchased directly from farms. The parents' satisfaction with the meal service (25.1%) was lower than that of the students (54.1%). The reason for the satisfaction reported by the parents was concern regarding the health of their children (53.3%). In addition, the majority of the parents (47.3%) responded that environment friendly agricultural products differ from general agricultural products because insecticides and fertilizer were not used. The main objection parents had to using environment friendly products was their cost (59.1%), and most parents felt that a realistic solution to this problem was unified purchase (41.4%). Besides, a problem when replacing with them was the expensive price (38.1%) and true or false (37.7%), and the students' satisfaction (59.5%) was selected the most in an effect of using them, diversity of the product (39.1%) and price reduction (32.6%) for a solution of the increase of using them.

최근 감성연구의 한 측정 방법으로 의미변별 기법을 이용해 형용사를 제시하는 연구가 증가하고 있다. 본 연구는 의미변별 기법을 사용하는 감성 연구의 기초적인 연구로서 우리말 형용사의 전체적인 의미구조를 분석해 보았다. 우리말 형용사의 의미구조는 기존의 다른 언어권에서 얻은 연구결과와 거의 일치하는 것으로 나타났다. 전체 형용사의 의미구조는 다섯 요인으로 나타났으나, 기존 연구들과 마찬가지로 세 요인이 주요 요인으로 작용했다. 한편, 이러한 의미구조가 색채라는 특정 자극과 관련해서 나타나는 의미구조를 파악하기 위해 NCS단색과 형용사 쌍을 사용하여 측정하였다. 색채 이미지와 관련된 형용사의 의미구조도 세부적인 차이는 있으나, 첫 연구에서 발견된 결과와 크게 다르지 않았다. 감성의 표현수단으로서 어휘를 고려할 때, 이 결과는 사용하는 어휘가 다를지라도 기저에 있는 의미구조는 문화에 상관없이 보편적이라는 것을 제시한다. 다시 말해 어휘로 표현되는 감성의 기본구조가 공통적일 수 있음을 제시한다.

A. oryzae 코오지로 담근 간장(SAO), M pilosus-1 코오지 담근 간장(SMP) 및 이들 코오지를 50%씩 혼합하여 담근 간장(SAM)의 숙성 중 품질을 평가하였다. 90일간 숙성시킨 간장의 품질을 조사한 결과는 다음과 같다. pH는 SAO>SAM>SMP 순서로 SMP에서 가장 낮았다. SAO, SMP 및 SAM의 총 질소 함량은 각각 1.15, 1.22 및 1.36%로 SAM에서 가장 높았다. SAM의 아미노태 질소함량은 0.7

Monascus속 곰팡이를 이용한 메주의 효소류 활성을 조사하기 위하여 M perpureus와 M. pilasus의 두 균주를 사용하여 쌀 메주와 콩 메주의 효소활성을 조사하였다. M Manascus 백미 및 백미붙말 메주의 효소휴 활성은 전반 적으로 M pilasus를 사용한 경우에 높았다 Prote잃e 활 성응 쌀 분말 메주가 남알상태의 쌀 메주에 비하여 높 았으나. (-amylase, -amylase 및 glucoamyJa않는 날알 쌀 메주

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2 were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.

Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4 for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4 (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3, respectively, but, that without ozone treatment spoiled at me day.