The objective of this study was to quantitatively evaluate the influence of the netting hanging ratio on fishing performance of gillnet. A total of six tests was carried out using three kinds of gillnets with different horizontal hanging ratios (0.3, 0.5 and 0.7) on the basis commercial gillnet of mesh size of 60 mm used in Yeosu Dolsan. As a result of the test fishing operation, catches of the net with hanging ratio 0.3 and the shortest float length was 1.34 times larger than the net with hanging ratio 0.7. The caught species in experimental testes was lager in the net with hanging ratio 0.3 than the net with hanging ratio 0.7. The catch rate per unit area (CPUE) is on the silver croaker with the largest catches in tests as follows. The net with hanging ratio 0.3 net was 89.45 g/m2, hanging ratio 0.5 net was 41.63 g/m2, and hanging ratio 0.7 net was 24.50 g/m2. The net with hanging ratio 0.3 (float line length of 45 m) exhibited the largest CPUE value.

The objective of this study was to estimate physical properties and fishing performances of net twine with improved PBS copolymer resin (Bio-new), the existing PBS/PBAT blending resin (Bio-old) and commercial Nylon (Nylon). The tensile strength of Bio-new monofilament was equal to Bio-old and the elongation of Bio-new was about 6 % higher than that of Bio-old in wet condition. The physical properties tests were carried out to estimate breaking load and stiffness in dry and wet conditions, respectively. In the results, the breaking load of Nylon netting was the highest whereas the elongation of Bio-new was 1.4 times higher than that of Nylon netting in wet condition. The breaking load of Bio-old netting was about 9.2 % higher than that of Bio-new netting. However, the elongation of the Bio-new netting was about 3% higher than that of Bio-old. The stiffness of the Bio-new compared to Bio-old was improved about 34 % in dry condition and about 32 % in wet condition. The filed experiments of the fishing performance were conducted with three kinds of drift nets with different netting materials in the coastal sea of Jeju. The each experimental drift net made of different materials showed the similar fishing performance. Bio-old drift net yielded less catches of small sized yellow croaker than other drift nets. The netting materials affected the fishing performance and length distribution of catches in the drift nets.

구상나무(Abies Koreana Wilson)는 우리나라 특산종으로, 멸종위기에 처해있다. 따라서, 본 연구는 기후변화 생물지표수종으로 지정되어 점차 쇠퇴해가는 구상나무의 효율적인 증식을 위해 종자를 활용한 증식기술개발을 목적으로 수행되었다. 4개의 집단으로부터 구상나무 종자를 채집하고 집단간 종자 및 발 아특성에 대하여 기외와 기내로 나누어 조사하였다. 기외에서는 벽소령 004818과 004825종자가 21일부 터 최초 발아를 시작하였으며 기내의 경우 노고단 004696종자와 벽소령 004818종자가 8일부터 최초 발 아하였다. 기외에서 가장 높은 종자의 발아율은 벽소령 004825종자가 48.5%로, 가장 낮은 종자의 발아 율은 덕유산 004703종자가 0.5%로 조사되었으며, 기내에서는 돼지평전 004694종자가 36%로, 덕유산 004703종자가 0.7%로 조사되었다. 그 결과, 같은 종자임에도 기외와 기내에서의 종자 발아율에 차이를 나타내는 것을 확인하였고, 종자의 중량과 형태는 발아율과 무관한 것으로 나타났다.

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 20oC에서는 10oC에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자 임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스 타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다.

농산물 가공은 농산물을 원물로 판매할 때보다 부가가치를 제고할 수 있는 방안의 하나로, 품질이 상 대적으로 낮거나 상품성이 없는 농산물을 가공을 통해 농가소득을 높일 수 있는 중요한 정책 수단의 하 나로 인식되어 왔다. 정부도 농산물 가공의 중요성을 인식하고 농산물 가공을 적극 장려하고 있다. 하 지만 식품의 가공은 농산물과는 달리 다양한 법적·제도적 규제를 받는다. 이런 법적·제도적 규제를 정확히 알지 못하고 농산물 가공을 시작할 경우 의도치 않게 법을 위반할 수도 있다. 따라서 이 논문에 서는 농산물 가공과 관련된 중요한 법규를 중심으로 농산물 가공을 위해 준수해야 할 법규의 내용을 검 토한다.

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

BIM(building information modeling) has been actively applied to construction industries and to maximize its application through the life cycle of structure, various relevant technologies have been proposed. In particular, 4D sequencing management and 5D cost-related management were introduced as an improved version of the design review and interface control by 3D information design. On the other hand, the virtual construction using virtual construction equipment can sophisticatedly handle capacity, dynamic movement, collision boundaries of actual construction machines but it still stays at a low level in a technical sense. In this study, simulation systems based on BIM involving virtual construction equipment have been developed; then it is applied to the actual construction project to evaluate the safety and efficiency of construction equipments. It was confirmed that the simulation systems can be utilized to construct virtual construction site by using an effective 3D library of construction equipment and can plays a key role to secure construction safety and economic feasibility. Specifically, the simulation system are very useful for decision making by construction managers to select the optimum equipment and construction method with a better understanding for safety and cost-saving.

The renewable energy sources can be thought of one of the major measures to reduce greenhouse gas emissions in the industries. However, the utilization technology for those sources is approaching in the different matters. One of them, thermoelectric generation might be applicable to fishing industry. A various of internal combustion engines are used in a wide range of fisheries. After the ignition process, the heat passed out from the exhaust outlet. Recycling the heat could be not only an energy source but also reduction of green gas emission. Therefore, this study was designed to verify the feasibility of generation from wasted exhaust gas and analyze the performance. The designed experiment devices were connected with a data logger and an electric loader to quantify the currency and voltage. The devices were installed in a coastal fishing vessel for a gillnet fishery. During the whole fishing trips, the amount of generation was measured by engine rpm and the fishing operation procedures including vessel operations. At the maximum 1,500 rpm in the practical range, the generation amount was 113.6 W. The amount difference in relation to connection method was within 5 W: serial connection was 111.4 W and parallel connection was 115.8 W.

Even though the red pepper is one of the most important seasoning vegetables in Korea, the volume of usage of domestic red pepper has shrunk due to decrease in consumption. Thus, researchers and government officers need to seek for solutions to extend usage of domestic red pepper of food processing industry which consumes considerable amount of it. The purpose of this paper is to analyze the factors of the usage of domestic red pepper in food processing companies using cross-tabulation analysis and multiple regression model and to find the implications for promoting the usage of domestic red pepper. The results of studies present that specific characteristics of food processing companies affect the usage of domestic red pepper, including size of sales, shape of company, food product processed by company, human organization for purchase of food material, registered trademark, and support of government. This study also suggests that government needs to offer more supporting programs to sauce industry and improve the system of program to promote the usage of domestic red pepper.

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20oC, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.