The era of logistics 4.0 in which new technologies are applied to existing traditional logistics management has approached. It is developing based on the convergence between various technologies, and R&D are being conducted worldwide to build smart logistics by synchronizing various services with the logistics industry. Therefore, this study proposes a methodology and technology strategy that can achieve trend analysis using patent analysis and promote the development of the domestic smart logistics industry based on this. Based on the preceding research, eight key technology fields related to smart logistics were selected, and technology trends were derived through LDA techniques. After that, for the development of the domestic logistics industry, the strategy of the domestic smart logistics industry was derived based on analysis including technology capabilities. It proposed a growth plan in the field of big data and IoT in terms of artificial intelligence, autonomous vehicles, and marketability. This study confirmed smart logistics technologies by using LDA and quantitative indicators expressing the market and technology of patents in literature analysis-oriented research that mainly focused on trend analysis. It is expected that this method can also be applied to emerging logistics technologies in the future.

In this study, carbon dioxide concentration and air temperature at different elevations were observed and analyzed in the upper atmosphere of mud flat and reed beds at low tide in Suncheon Bay. The carbon dioxide concentration and air temperature sensors were mounted on the drone, and the carbon dioxide concentration and air temperature by altitude (5 m, 10 m, 20 m, 40 m) at five points in the tidal flat and reed beds were observed in the morning and afternoon. The carbon dioxide concentrations in the upper atmosphere of the tidal flat ranged from 453.0 to 460.2 ppm in the morning and 441.6 to 449.7 ppm in the afternoon. The carbon dioxide concentrations in the upper atmosphere of the reed beds ranged from 448.9 to 452.4 ppm in the morning and 446.0 to 454.4 ppm in the afternoon. The carbon dioxide concentrations in the upper atmosphere of the tidal flat was higher in the morning than in the afternoon, and the carbon dioxide concentration decreased as the altitude increased. The carbon dioxide concentration in the upper atmosphere of the reed beds was similar in the morning and afternoon at all altitudes, and the carbon dioxide concentration decreased as the altitude increased. The correlation coefficient between carbon dioxide concentration and air temperature observed in the tidal flat in the morning was -0.54 ~ -0.77, and the correlation coefficient between carbon dioxide concentration and air temperature observed in the afternoon was 0.56 ~ 0.80. The correlation coefficient between carbon dioxide concentration and temperature observed in the morning in the reed field was low, below 0.3, and the correlation coefficient between carbon dioxide concentration and air temperature observed in the afternoon was 0.35 ~ 0.77. In the upper atmosphere of the tidal flats and reed beds, the linear function was suitable for the change of carbon dioxide concentration as a air temperature, and the coefficient of determination of the estimated linear function was higher in the afternoon than in the morning. Through this study, it was confirmed that the carbon dioxide concentration in the upper atmosphere of the tidal flat and the reed beds was different, and the increase rate of carbon dioxide concentration in the upper atmosphere of the tidal flat and the reed beds was higher in the afternoon than in the morning.

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at 25℃ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of 48.6 Pa·sn. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to 188.8 Pa·sn, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and 9.2×108 CFU/mL respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

본 연구는 비지 koji를 제조하여 개량식 알메주와 0, 50, 100%비율로 혼합하여 90일간 발효시켜 양조간장을 제조 한 후 품질 평가한 결과는 다음과 같다. 담금액의 염농도는 17.15∼17.22%를 나타내었으며, 비지 koji의 첨가량 증가에 따라 수용성 고형분은 각각 8.73, 6.12, 2.50%로 감소하였으 며, 간장의 완충능은 알메주만을 사용한 경우에 1.25로 가 장 높은 값을 보였다. 발효액의 pH는 발효 기간이 증가할수 록 낮아졌으며, 비지 koji 50%에서 4.92를 나타내었다. 알메 주, 비지 koji 50, 100% 각각 첨가한 간장의 산도는 1.09, 0.98 및 0.47%로 나타났다. 비지 koji 50%를 혼합하여 발효 시킨 간장에서 protease와 α-amylase의 효소활성은 발효 30 일에 각각 26.55, 6.41 unit/mL로 높았으며, 발효기간이 증가 하면서 감소하는 경향을 보였다. Tyrosine 함량은 발효기간 중 증가하였으며, 발효 90일에 275.2 mg%로 비지 koji 50% 를 사용한 간장에서 가장 높았다. 환원당과 총당의 함량은 발효 초기에는 알메주에서 높은 값을 나타내었으나, 발효 60일에는 비지 koji를 첨가한 간장에서 높은 총당 함량을 보였으며 90일에는 약간 감소하였다. 간장용액 갈색도는 발효시간에 따라 증가하였으며, 400/500 nm에 대한 흡광 비율값의 범위는 알메주 100%(1.25∼3.65), 비지 koji 50%(1.25∼3.65), 비지 koji 100%(1.25∼5.14)로 나타났다. 알메주 또는 비지 koji 50%를 첨가한 경우에 발효기간이 증가하면서 glutamine을 제외한 glutamic acid 등 대부분 유리 아미노산 함량이 증가하였으며, 반면에 비지 koij 100%를 사용한 간장은 매우 낮은 총아미노산 함량을 나타 내었다. 관능검사 결과 비지 koji 50%을 이용하여 제조된 양조간장은 짠맛과 색도에서 차이를 제외하고는 유사한 값을 보였으며, 알메주 만을 사용한 간장의 기호도가 좋았 으나 유의적인 차이는 없었다. 따라서 알메주에 비지 koji 50%를 첨가하여 발효시킨 양조간장은 일반성분, 색상과 맛 등 기호성이 양호하였다.

본 연구의 목적은 CFRP판을 다양한 방법으로 보강한 RC보의 휨거동을 실험적으로 비교․분석하고, 프리스트레싱 보강공법의 실용화를 목적으로 프리스트레싱 보강 RC부재의 휨성능 평가식을 제안하는 것이다. 실험변수로는 CFRP판의 보강방법, 콘크리트 압축강도, 인장철근비 그리고 프리스트레싱 수준 등을 고려하였다. 실험결과 프리스트레싱이 도입되지 않은 실험체는 조기 부착파괴로 인해 탄소판이 콘크리트로부터 탈락하면서 파괴된 반면, 프리스트레싱을 가한 대부분의 실험체는 CFRP판의 파단으로 파괴되었다. 프리스트레싱 보강된 부재의 휨강도를 예측할 수 있는 식을 제안하였으며, 실험결과와의 비교를 통하여 제안식은 휨강도 예측에 있어 충분한 정확도를 확보하고 있음을 확인하였다.