Buckwheat leaves have the best antioxidant properties, including flavonoids, rutin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability compared to common buckwheat and tartary buckwheat. The total dietary fiber content of the powder extracted by mixing buckwheat leaves and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed in to produce buckwheat bread. The bread’s characteristics underwent significant changes with varying levels of buckwheat flour. As the buckwheat content increased, the size of the bread decreased, but its hardness, gumminess, and chewiness tended to increase. The sensory characteristics of the bread were not improved due to the addition of gluten in the case of bread mixed with 20% buckwheat flour. When the buckwheat flour content was mixed at 20%, and the mixed extract of buckwheat leaves and sea tangle were added at 0.4% and 1.0%, there was no significant difference in the appearance of the buckwheat bread. Still, regarding sensory properties, the preference was higher in the sample with 1.0% added buckwheat flour.

This study aimed to apply rice flour Baromi 2 (B2) varieties developed by the Rural Development Administration in low-sugar baguette products. To achieve this, baguettes were produced using B2 at 10%, 20%, and 30% levels. As the content of B2 increased, the mixing time decreased, and the dough became sticky. Additionally, the dough fermentation ability was reduced. The finished products showed no significant difference in the external structure with varying B2 contents. However, the crust color containing B2 was darker than that of the control. In color value, the L* value decreased as the amount of added B2 increased, while the a* value and b* value increased. Furthermore, the sensory evaluation revealed that baguettes with a higher amount of B2 had a softer crumb and a crunchy crust, and with 20% substituted for B2, the sample obtained the highest score. From these results, it has been determined that B2 can substitute for up to 20% of wheat flour in bakery products.

This study investigates the influence of the type of lipid phase (corn oil [CO], palm oil [PO], MCT oil [MO], lemon oil [LO]) on the physical characteristics and bioactive peptide (BP) encapsulation in food-grade water-in-oil-in-water (W/O/W) double emulsions. The stabilities of the double emulsions were analyzed for droplet size characteristics, viscosity, dynamic rheological properties, encapsulation efficiency (EE), and release rate of BP (at different temperatures: 4, 25, 37, and 60oC) for 28 days. The encapsulated BP acts as an active substance in the osmotic balance and destabilization of the double emulsion system. For the effect of the oil phase, double emulsions prepared with PO showed the best droplet stability without phase separation (D50 < 1 m) and high BP retention (EE > 60%). In the release rate at high temperatures (60oC), the BP released from double emulsions was in the order of MO > CO > LO > PO over time. In contrast, the BP release from double emulsions at low temperatures (< 37oC) had no difference depending on the oil type. Therefore, the information obtained from this work is useful for preparing stable, functional food or cosmetic products from double emulsions using a BP.

This study focuses on heat-induced gelation of pea (Pisum sativum L.) proteins to assess the potential of pea protein aggregates (PPA) as novel plant-based meat alternatives. The microstructural (SEM, CLSM), mechanical (TPA analysis), and rheological properties (G', G'') of heat-induced gels at pH 2 were systematically investigated as a function of a different pea protein concentration (7.5, 10, 12.5%) and a varying heating time (1, 3, 6, 16 h). The result showed that PPA formation at higher protein concentration and heating time contributed to a homogenous and compact heat-induced gel formation. Such gel network strengthened mechanical properties in terms of high gel hardness (40 g) and elastic texture (2.7 mm springiness). For the rheological studies, the storage modulus (G') showed an increase during both the heating and cooling phases and then stabilized during the cooled-holding phase. This suggested that the formation of durable and stable gel was induced due to the decreased mobility of protein aggregates at low temperatures. Therefore, the PPA is indicated as a potential additive for enhancing the food texture quality in the plant-based meat food industry.

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

A rapid analytical method was developed and optimized to determine gluten content in bread. Existing gluten quantification methods were inappropriate for bread with high gluten content because they were optimized to analyze shallow gluten content. To overcome this problem, the first method of quantifying the gluten content in bread was developed by modifying the gluten analysis method in cereal grains. Heat-stable gliadin was selectively quantified for gluten quantification using high-performance liquid chromatography (HPLC), and gliadin peaks were separated using an Agilent SB-C8 column. The specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) were measured for validation. The calibration curve of gliadin had high linearity (R2 = 0.9996), and LOD and LOQ were 0.03 and 0.10 g/100 g, respectively. The relative standard deviation (RSD) values of intra- and inter-day precision were less than 2.49% and 1.54%, respectively. Recovery ranged from 90.73% to 93.87%, with RSD values less than 2.06%. These results indicate that the HPLC method for quantifying gluten in bakery products is efficient, reliable, and reproducible.

The purpose of this study is to provide basic information to improve understanding of contemporary kimchi culture in Korea. Many Koreans are now purchasing kimchi at markets, while the proportion of self-preparation is gradually decreasing. This commodification tendency of kimchi is considered to be associated with changes in consumer’s behavior and attitude. In this study, a linear regression and a logistic regression model were used to identify relationships between kimchi consumption behavior and household characteristics. The results showed that the probability of kimjang activity was positively related with family size, possession of a kimchi refrigerator, self-preparation practice, and the intensity of sharing behavior. I also found that kimchi consumption volume per capita of ‘purchasing’ household was greater than that of ‘selfpreparing ’ or ‘sharing-dependent’ households, and that the number of family members was inversely related with kimchi consumption volume per capita. The inverse relationship between family size and kimchi consumption volume per capita is considered to be contrary to the widespread thoughts in Korea, which have been developed while experiencing kimchi preparation and consumption in traditional extended families. I think that the relationship comes from differences in menu varieties, which appear to vary with family size. This issue will be investigated in subsequent studies.

The purpose of this study is to analyze the efficiencies of project management offices in large information system construction projects using the data envelopment analysis. In addition, we tried to estimate the confidence interval of those efficiencies using bootstrap DEA to give a statistical meaning. The efficiency by the CCR model is analyzed as eight project management offices are fully efficient and 22 project management offices are inefficient. On the other hand, there are 15 project management offices are fully efficient, but 15 project management offices are inefficient in the BCC model. As the result of the scale efficiencies, of the inefficient project management offices, 13 project management offices are inefficient in scale. It is possible to eliminate the inefficiency in the CCR model by improving their project performances. And, the nine project management offices showed that the inefficiency was due to pure technical efficiency, and these companies should look for various improvements such as improvement of project execution system and project management process. In order that the inefficient project management offices be efficient, it is analyzed that more efforts must be made for on-budget and on-time as a result of examining the potential improvement potentials of inefficient project management offices.

모델기반 고장 진단법은 풍력발전기의 상태감지 시스템(Condition monitoring system)에 적용을 목적으로 변동 하중조건하에서 작동하는 기어박스내의 기어의 균열을 진단하기 위해 제시하였다. 두 개의 평기어(Spur gear)로 구성된 간단한 테스트 베드가 위의 접근방법을 검증하기 위해 구축되었고, 기어의 균열은 기어의 뿌리부분에 균열을 인가하여 묘사하였다. 축의 회전속도에 독립적인 타코미터를 기반으로 한 오더분석(Order analysis)을 균열크기 진단에 적용하였고, 테스트 베드의 작동을 시뮬레이션하기 위해 집중변수 모델(Lumped parameter dynamic model)이 사용되었다. 모델에서 균열과 밀접히 관련된 변수는 측정된 신호와 시뮬레이션된 신호 간의 차이를 최소화하는 최적화 기법으로 역추정하였다. 제시한 방법의 유효성을 보이기 위해, 미리 정의된 모델 변수로부터 생성된 시뮬레이션 신호를 테스트-베드로부터 측정된 신호로 가정하고, 제시한 방법을 사용하여 변수를 역추정하였다. 결과는 실제 값과 일치하였고, 이를 통해 알고리즘이 제대로 작동함을 알 수 있었다. 다음 연구에서는 실제 테스트 베드의 실제균열에 적용하고자 한다.

Companies strive for quality improvement and use process data obtained through measurement process to monitor and control the process. Measurement data contain variation due to error of operator and instrument. The total variation is sum of product variat

Companies strive for quality improvement and use process data obtained through measurement process to monitor and control the process. Measurement data contain variation due to error of operator and instrument. The total variation is sum of product variation and measurement variation. Gage R&R is for repeatability and reproducibility of measurement system. Gage R&R study is usually conducted to analyze the measurement process. In performing the gage R&R study, several parameters such as the appropriate number of operators (o), sample size of parts (p), and replicate (r) are used. In this paper we propose how to determine the optimal combination of number of operators (o), sample size of parts (p), and replicates (r) considering measurement time and cost by statistical method.

In this study, catalytic decomposition of chlorobenzene, a model compound of dioxin, was investigated. Catalysts made of a mesoporous material SBA-15 were used. The effect of Pt impregnation on the catalytic activity was evaluated. The catalysts were characterized using BET and NH₃-TPD. The catalytic activity for chlorobenzene removal reaction was shown to increase with the acid amount of catalysts. Addition of Pt to Al-SBA-15 was also shown to enhance the catalytic activity.

The aim of this study is to investigate the potential of Al-MCM-48 for the dioxin decomposition reaction. As a model reaction for the dioxin decomposition, chlorobenzene was decomposed over Al-MCM-48 in a fixed-bed reactor. Characteristics of catalysts were determined by N₂ adsorption-desorption isotherms (BET), and NH₃-temperature programmed desorption (NH₃-TPD), X-ray diffraction (XRD) methods. The activity of Al-MCM-48 (15) was higher than that of Al-MCM-48 (60) due to its higher amount acid sites. It can be concluded from the results of this study that Al-MCM-48 with higher acidity can be effectively applied to dioxin decomposition catalyst.

북극해 관련 정부정책의 경우 해양수산부에서 제시된 “북극활동 진흥 기본계획”이 있으나, 구체적인 정책 집행의 순위 및 가중치 등 이 제시되어 있지 않아 정책집행의 시기조절 및 경중을 고려하기에 어려움이 있다. 이러한 측면에서 본 연구에서는 정부에서 제시한 북극정 책의 우선순위를 평가하는 것을 연구의 목적으로 하였다. 또한 북극정책의 원활한 수행을 위한 “지원방안” 및 “대외협력 방안”에 대해서도 우 선순위를 제시하였다. 연구의 방법론은 전문가 의견을 종합적으로 평가할 수 있는 CFPR(Consistent Fuzzy Preference Relations) 방법을 활 용하였다. 분석결과 해양수산부의 가장 중요한 북극정책은 ‘북극항로 개척 등 해운물류 협력’(0.087)이며, ‘전문인력 양성’(0.086), ‘제도적 기반 및 청사진 마련’(0.085) 순으로 나타났다. 본 연구의 결과는 북극해 관련 정책입안자 혹은 당국의 정책수립에 시사점을 제공할 수 있다.