본 실험은 고온기 근권냉방이 파프리카의 배지온도 하강과 파프리카의 생리적 반응에 미치는 영향을 알아보고자 7월 16일부터 10월 15일까지 코이어 배지에서 재배 하였다. 냉방방식은 공기순환 덕트(지름 12cm, 미세구멍 (0.1mm)으로 찬 공기(7월~8월; 20 ± 2oC, 9월; 23 ± 2oC) 를 야간시간(오후 5시~오전 3시) 공급하였다. 고온기(7월 23일부터 8월 31일) 중 파프리카 배지의 일평균 온도가 냉방처리구는 24.7oC, 대조구는 28.2oC로, 냉방처리구에서 대조구보다 3.0~5.6oC 배지온도가 낮아 졌다. 하루 중 맑은 날(650~700W · m−2) 주간(오전 5시~ 오후 8시)/야간(오후8시~오전5시) 냉방처리구 배지 온도는 대조구보다 1.7oC/3.3oC 낮아졌다. 오후 6시에서 8시까지 초저녁 배지온도 하강속도가 냉방처리구에서는 평균 0.5oC/h, 대조구는 0oC/h였다. 배지 상부와 하부 간의 대조구 대비 냉방처리구의 온도차도 각각 1.3oC, 0.6oC 였다. 냉방처리는 고온(28~32oC) 배지 온도 노출율을 대조구 대비 32.5% 감소시켰다. 냉방처리구의 파프리카 광합성, 증산율 및 수분포텐셜은 대조구보다 높았다. 첫 개화시기도 대조구보다 4일 앞당겨지고, 착과수도 증가하였다. 냉방처리구의 엽장은 짧아졌으나, 초장, 경경, 분지수, 엽폭 등은 차이가 없었다. 야간 근권냉방으로 배지 온도가 3.0~5.6oC를 낮추었으나, 고온기 온실 온도가 고온에서는 파프리카 착과가 지연되므로, 지상부 온도 하강 방법을 병행하면 파프리카 생육과 착과에 효과적이라 판단된다.

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

As Standards and Specifications of the Saengsik-classes has been established since 2005 by KFDA. The microbial Standards and Specifications of the Saengsik-classes is as follows; no detection in Escherichia coli, colony forming unit less then 1,000/g in Bacillus cereus, colony forming unit less then 100/g in Clostridium perfringens respectively. Contamination levels of Total aerobic bacteria, Escherichia coli,, Bacillus cereus and Clostridium perfringens in Saengsik-classes were monitored. Total aerobic bacteria counts in Saengsik-classes was 1×10¹~5.3×107 cfu/g, for Bacillus cereus 1×10²~9×10² cfu/g, for Clostridium perfringens 1×10¹ cfu/g. Escherichia coli, was not isolated from all Saengsik-classes. Thess results will provide information for introduction of HACCP system to ensure microbial safety of Saengsik-classes.

This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.

한국은 2017년 기준으로 노인인구가 전체인구의 14%가 넘는 고령사회에 진입하였고 특히 노인세대의 20%이상이 1인가구인 것으로 나타나서 지자체 등을 중심으로 노인 고독사와 위급상황 시 대처를 위한 ICT활용 응급안전알림서비스 등이 보급되고 있다. 그러나 응급안전알림서비스 등이 시행되고 있지만 기기 사용의 불편함, 기계오작동 등으로 인해 기대했던 바에 비해 실제 효과는 미비하다. 따라서 본 연구는 가족이 없거나, 혹은 가족과 떨어져서 사는 노인단독세대(1인 및 부부 가구)가 안전한 생활을 하는데 도움 줄 수 있는 ICT 활용 서비스디자인을 제안하기 위해 진행되었다. 본 연구는 앞서 진행한 선행연구 및 사례, 사용자요구사항 분석 등을 통해 나온 결과를 토대로 디자인 개발방향을 고려하여 고령자의 기존의 응급안전서비스를 개선한 것으로 연구결과가 노인단독세대가 사회적 네트워크 등을 통해 독립적으로 돌봄 커뮤니티를 꾸려나갈 수 있게 하는데 기여 할 수 있기를 기대한다.

‘Daname’ is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. ‘Daname’ is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety ‘Hwanggeumjo’, and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about 3.81 t ha-1 in local adaptability test from 2013 to 2014 and it showed similar with standard variety ‘Hwanggeumjo’. As the addition amount of ‘Daname’ in rice increased from 0% to 30% and 100%, the antioxidant ability of ‘Daname’ added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)

A new small red bean cultivar, ‘Geomguseul’, was artificially crossed between ‘Chilbo’ and ‘SA8412-3-1-4-3-3-2-3’ in 1998, fixed excellent agronomic characters by pedigree breeding method, and selected for the further trials with the name of ‘Miryang 10’. It was prominent and showed good result, such as high grain quality, lodging resistance, and high-antioxidant activity in the regional adaptation yield trials (RYT) for three years from 2009 to 2011 and released for the public consumption as the name of ‘SA9801-24-4-3-1’ in 2011. ‘Geomguseul’ has a semi-determinate growth habit, yellow flower, green embryonic axis, black seed coat, white hilum, and small spherical seed (12.2 grams per 100 seeds). The average yield of ‘Geomguseul’ was 2.01 MT/ha in the regional yield trials (RYT) carried out for three years from 2009 to 2011 which was a little higher than that (1.98 MT/ha) of the check variety, ‘Chungju’.

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.