두릅을 반응표면 분석법을 이용하여 최적의 환류 추출 조건을 설정하였다. 중심합성계획법에 따라 추출 시간(X), 에탄올 농도(X), 추출 온도(X)를 요인변수로 설정하고 수율(Y), 페놀 함량(Y), 전자공여능(Y), 갈색도(Y), 환원당(Y)을 종속 변수로 하였다. 각 추출 조건에 따른 두릅의 수율의 예측된 정상점은 추출 온도 93.49oC, 에탄올 농도 15.68%, 추출 시간 316.58분에서 최대값 32.94%로 예측되었다. 총 페놀 함량은 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출온도 97.41oC,에탄올 농도 28.4%, 추출시간 301.89분에서 1169.61 mg GAE/100 g으로 예측되었다. 각 추출조건에 따른 전자공여능을 측정한 결과 에탄올 농도에 큰 영향을 받았고 추출 온도는 94.78oC, 에탄올 농도 22.96%, 추출 시간은 323.05분에서 최대값 29.82%로 나타났다. 두릅의 추출조건에 따른 추출물의 갈색도도 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출 온도 97.00oC, 에탄올 농도 38.35%, 추출 시간 321.82분에서 최대값인 0.30 O.D.를 나타냈다. 각각의 추출 조건에 따른 추출물들의 환원당을 측정한 결과 에탄올 농도에 가장 큰 영향을 받았고 추출 온도 87.62oC, 에탄올 농도 24.62%, 추출 시간 339.39분에서 최대값 1.04%로 나타났다. 실험 결과에 비추어 볼 때 두릅의 추출 공정에서 에탄올 농도가 가장 많은 영향을 미치는 것으로 사료된다. 두릅 추출물의 특성의 contour map을 superimposing하여 최적 추출조건의 범위를 예측한 결과 최적 추출 조건은 추출 시간 263.5분, 에탄올 농도 14%, 추출 온도 89.5oC로 예측되었다.

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately -22--23℃, -19--18℃ and -25℃ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of a* and b* were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. L* value of Jungkwa treated with xylitol was the highest, a* value of Jungkwa treated with honey, sugar Jungkwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at 60℃ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at 80℃ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; L* value decreased while a* and b* values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.

The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: 150℃, 10 min, R12: 150℃, 20 min, R21: 250℃, 10 min, R22: 250℃, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The L* values decreased, but the a* and b* values increased with increasing the roasting temperature and time. The L* values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2＇-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

신선편이 연근의 갈변도를 분석하는 방법으로써 이미지 분석법에 대한 가능성에 대해서 연구하였다. 우선 신선편 이 연근의 갈변 저해 처리를 위해서 50℃의 증류수에 5분간 블랜칭 처리(DB), 50℃의 1% ascorbic acid에 5분간 블랜칭 처리(AB), 50℃의 1% citric acid에 5분간 블랜칭 처리(CB) 하고, 절단 후 아무 처리도 하지 않은 것을 대조구로 하였다. 갈변 저해 처리 후 0.04 mm의 polyethylene film(25 cm×30 cm)에 열 접합 포장 후 4℃에서 9일 동안 저장하면서 관능 평가, 갈변도, polyphenol oxidase 활성을 분석하였다. 연근 의 갈변도 분석은 사진 자료를 바탕으로 3가지 컬러 모델을 사용하였는데, 우선 RGB와 CIE L*a*b* 컬러 모델에서 각각 의 색 지표를 분석하고 HSV 컬러 모델을 이용하여 갈변 면적을 분석하였다. 관능 평가에서 AB와 CB 처리구가 저 장 9일째까지 갈변 현상이 가장 많이 억제된 것으로 나타났 고, RGB 컬러 모델에서 R, G, B 값이 모든 처리구에서 감소하는 것을 확인하였으며, 특히 AB와 CB 처리구에서 감소하는 정도가 가장 적은 것으로 나타났다. CIE L*a*b*와 HSV 컬러 모델에서는 저장 기간이 지남에 따라서 L*값은 감소하고 a*, b* 값과 갈변 면적은 증가하는 것으로 확인되 었는데 AB와 CB 처리구에서 값의 변화 정도가 가장 낮은 것을 확인 할 수 있었다. Polyphenol oxidase 활성 분석에서 도 모든 저장 기간 동안 AB와 CB 처리구에서 효소의 활성 이 가장 낮게 나타났으며, 위의 결과들을 토대로 유기산과 블랜칭 병용 처리에 의해서 연근의 갈변이 억제되었음을 확인하였다. 관능 평가와 모든 실험 결과 값의 상관관계 분석에서는 최소 0.84 이상의 상관관계가 있었는데, 특히 L* 값이 0.93으로 상관관계가 가장 높은 것을 확인 하였다. 따라서 본 연구에서 실시한 이미지 분석법은 다양한 컬러 모델을 이용하여서 신선편이 연근의 갈변도를 분석하기에 적합한 것으로 판단된다.

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag (20×15 cm) and were stored at 10℃ for eight days. The AA+US treated samples showed high L* and low a*, b* values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

신선절단 '후지' 사과의 고품질 유지를 위한 방법을 개발하기 위하여, 고농도 와 ascorbic acid 처리가 저장 중 품질변화에 미치는 영향을 조사하였다. 아무것도 처리하지 않은 사과(대조구)와 고농도 를 처리한 사과를 8조각으로 절단하여( 단일처리구) 1% ascorbic acid에 1분 동안 침지(와 ascorbic acid 병용처리구), 처리 없이 ascorbic acid에 침지(ascorbic acid 단일처리구)를 0.03 mm p

The transfer function was introduced to establish the prediction method for the DO concentration at the intaking point of Kongju Water Works System. In the most cases we analyze a single time series without explicitly using information contained in the related time series. In many forecasting situations, other events will systematically influence the series to be forecasted(the dependent variables), and therefore, there is need to go beyond a univariate forecasting model. Thus, we must build a forecasting model that incorporates more than one time series and introduces explicitly the dynamic characteristics of the system. Such a model is called a multiple time series model or transfer function model. The purpose of this study is to develop the stochastic stream water quality model for the intaking station of Kongju city waterworks in Keum river system. The performance of the multiplicative ARIMA model and the transfer function noise model were examined through comparisons between the historical and generated monthly dissolved oxygen series. The result reveal that the transfer function noise model lead to the improved accuracy.

This study is aimed at the development of the adequate sediment yield formulas in Wi-Stream basin ; IHP representative basin in Korea. As a result of applying outstanding sediment yield formulas among the existing formulas. It is analyzed that including the Engelund & Hansen formula, Yang formula is proper to the Wi-Stream basin. And as a result of sensitivity analysis to the sediment parameters it is analyzed that Rijn and Ackers & White formula is more sensible than any other formulas which has been applied the velocity and depth among the parameters. Also, Engelund & Hansen and Yang formula is less sensible than any other formulas. In Wi-Stream basin, it is analyzed that Yang and Engelund & Hansen formula is the most suitable sediment yield formula in this study. But because the existing formulas had been developed in foreign countries and applied the foreign natural rivers and reservoirs, it makes careful use of Korean alluvial river and hoped that it will be developed the most adequate formula in Wi-Stream basin.

The objectives of this study is to evaluate the total runoff yield, peak flow and peak flow travel time depending on the urbanization, return period and rainfall patterns at the downstream of Manchon urban watershed in TaeGu City. SWMM(Storm Water Management Model) is used for runoff analysis based on 5 different steps of urbanization and 4 different types of Huff`s quartile according to 8 return periods. It is analyzed that the order of total runoff yield according to rainfall patterns is Huff`s 4, Huff`s 2. Huff`s 3 and Huff`s 1 quartile, that of peak flow magnitude is Huff`s 2, Huff`s 1, Huffs`4 and Huff`s 3 quartile at present development ratio. under the 60, 70, 80 and 90% of urbanization to the 50% of urbanization by means of the rainfall patterns, the mean increasing ratio of total runoff yield for each case is 4.55, 11.43, 16.07 and 20.02%, that of peak flow is 5.82, 13.61, 17.15 and 18.83%, the mean decreasing ratio of peak flow travel time is 0.00, 2.44, 5.07, and 6.26%, the mean increasing ratio of runoff depth is 4.51, 11.42, 16.02 and 20.05%, respectively. the mean increasing ratio of total runoff yield by means of each return period & Huff`s 3 quartile is 4.86, 12.11, 17.14 and 21.56%, that of peak flow is 5.89, 13.97, 17.82 and 19.71%. Therefore, as the result of this study, it can be used for principal data as to storm sewage treatment and flood damage protection planning in urban small watershed.