The present study aimed to analyze the developmental trajectories of English achievement and exposure time through private education, utilizing univariate and multivariate latent growth curve analysis. This study used a subset of the Gyeonggi Education Panel Study data from 2012 to 2017. The results indicated consistent disparities in the growth of English achievement, depending on the student’s proficiency levels at the starting point. In particular, the early exposure to private tutoring was significantly and closely related to the initial status and the growth trajectory of English achievement. When the sample was classified by urbanicity, the findings suggested that the gap in English achievement was likely to increase over time across the two regions, with a stronger correlation with private tutoring found in urban areas. These results underscore the need for educational intervention for students in less advantageous conditions, and they provide valuable pedagogical implications for teaching English in the Korean EFL context.

1990년대 이후 급증한 탄소 배출량은 지구 온도 상승을 가속화하고 있으며, 도시는 온실가스 배출의 주요 원인으로서 약 70%의 배출량을 차지하고 있다. 이에 탄소중립 노력이 중요해지면서 도시 내 유일 한 탄소흡수원인 녹색공간의 효과적인 활용이 필수적이다. 본 연구는 탄소중립 녹색공간 평가를 위한 지표와 산정기준을 개발하기 위해 사례분석과 델파이 기법을 활용한 전문가 자문을 진행하였다. 그 결 과 총 45개의 평가지표가 구축되었으며, 5개 근린공원에 적용하여 지표의 적용 가능성을 검토하였다. 사례평가 결과 SCOPE 1, 2단계에 속하는 바이오매스 격리, 저탄소 공법 및 자재사용, 원형보존 유형이 탄소중립에 기여하는 정도가 높았으며, 탄소 특화공원이 일반 근린공원에 비해 강점을 보이는 것을 확 인하였다. 본 연구는 탄소중립 녹색공간 인증제 실현을 위한 도구를 제공하고 평가 프레임워크 구축에 중요한 기반 마련에 기여할 것으로 기대한다.

본 연구에서는 다양한 식물성 지방 대체제가 돼지고기 패티의 이화학적 특성 및 관능 특성에 미치는 영향을 평가 하고자 하였다. 동물성 지방 처리군, 식물성 기름 처리군, 비드 처리군 첨가에 따른 영향을 분석하였으며, 실험을 통해 지방 함량은 낮추면서 물리적 및 관능적 측면에서 돼지 등지방을 사용한 패티와 큰 차이를 나타내지 않음을 확인 하고자 하였다. 본 연구에서는 기존의 지방대체 방법인 식물성 기름 첨가와 식물성 기름 유화물 첨가 뿐 아니라 식물성 고체 지방 대체제를 제조할 수 있는 방법을 제시하였으며, 이를 육가공 제품에 적용하여 다양한 지방 대체제의 효과와 비교했다는 점에서 기존 지방대체 연구와 차이점이 있을 것으로 판단된다. 또한, 연구 결과 식물성 고체 지방 대체제는 패티의 조리손실을 줄이고 보수력을 개선하는 등 품질을 향상시킬 수 있었으며, 패티의 부드러움과 다즙성에 영향을 주어 선호도가 높은 것으로 분석되었다. 이는 새로운 지방 대체제의 적용 가능성에 대한 기초 연구 자료로 제공될 수 있다.

In this study, spray-dried double emulsion loaded bromelain was applied to Japanese Spanish mackerel fillets to develop fish-type, elderly-friendly foods. Japanese Spanish mackerel, treated with spray-dried double emulsions, were stored at 4oC for 24 h. For the characterization of emulsion particles, the particle size, ζ-potential, and morphology were determined. The color, TBARS, VBN, TMA, hardness, and adhesiveness of fish fillets treated by emulsion were measured for physicochemical properties. All the particle sizes of spray-dried emulsion were decreased while their double emulsion structure was maintained. Spray-dried emulsion reduced the color difference of fish fillets and did not catalyze lipid oxidation and protein decomposition. Values of TBA, VBN, and TMA of all fish did not exceed 0.5 mg MDA/kg, 30 mg/100 g, and 10 mg/100 g, respectively, which are considered edible limits regardless of bromelain or emulsion application. Bromelain modified fish fillets' hardness and adhesiveness to be suitable for elderly food, although it was encapsulated in the emulsion. Thus, spray-dried fish oil W/O/W double emulsion-loaded bromelain can be applied as a fish tenderizer, and this study’s results can be utilized to develop elderly-friendly food.

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

Cryoprotectant is a substance used to protect biological tissue from freezing injury. However, there was few research paper on application of cryoprotectant in food stuff although its benefits was approved from the biological cell tissues. The objective of this study was to investigate the effect of the sugar addition as a cryoprotectant on the properties of frozen soybean sprouts. Before freezing process, the samples were blanched at 100°C for 1 min to observe the influence of blanching treatment. The blanched or non-blanched soybean sprouts was immersed in sugar solution as cryoprotectant, and continuously, the samples were frozen at -18°C for 24 h. Their physicochemical properties such as drip loss, hardness, color and cellular tissue were analyzed after thawing in running water. In our study, the drip loss of blanched sample without sugar was 43%, and comparatively, blanched one with sugar was 20% which was the lowest value among all samples. There was no significant difference of hardness between sample with sugar and without sugar. From our results, it was supposed that sugar can protect the soybean sprouts during freezing process regardless blanching process.

Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

In this study, we investigated the effects of different pre-treatment conditions such as blanching and drying process to improve its quality. Bracken samples were treated by drying (70°C for 40 min), blanching (100°C for 2 min) or mixed (blanched and dried [BD]), respectively. These treated samples were analyzed for their physicochemical properties such as pH, color and microbial growth. The pH of bracken increased from 6.6 to above 6.9 through all treatment. From color observation, the L* and b* values increased after drying process, whereas, the a* values decreased. Water contents of bracken decreased by about 80% from 93% through drying process. After samples treated by pre-treatments, hardness increased, especially after drying process. For the microbial study, raw bracken had 5.6 log CFU/g of aerobic bacteria and 2.8 log CFU/g of total coliform. Blanched and BD samples had about 2 log CFU/g of aerobic bacteria and 1.8 log CFU/g of total coliform, acceptable for food. From our results, it is concluded that the properties of blanched samples had similar to raw samples to guarantee for microbial safety. From the obtained results, the blanching process without drying process is necessary to apply freezing process as pretreatments.

The freezing process of the freeze-drying procedure is important to optimize the physic-chemical properties of agricultural product. Therefore, our study was carried out to study the effect of freezing methods on the properties of freeze-dried apples. The sliced apples was frozen at -18°C as a general refrigerator (GR), -30°C with a individual quick freezing machine (IQF), and -80°C with deep freezer (DF), and subsequently, each sample was sublimated under 0.1 mbar for 24 hours. The samples were characterized by determination of color, texture properties, sugar contents, and morphology observation. The quality of color (L*, a* and b*) did not show significant discoloration. The hardness and sugar contents of IQF samples showed the greater value than GR and DF one. The morphology of IQF samples displayed the uniform and relatively small pore size as compared to GR and DF samples. From the sensory test, the IQF samples obtained the high score for overall acceptability, and consumer preference. From our results, the IQF treated apples are best results to produce good quality of freeze-dried apples.