This study aimed to apply rice flour Baromi 2 (B2) varieties developed by the Rural Development Administration in low-sugar baguette products. To achieve this, baguettes were produced using B2 at 10%, 20%, and 30% levels. As the content of B2 increased, the mixing time decreased, and the dough became sticky. Additionally, the dough fermentation ability was reduced. The finished products showed no significant difference in the external structure with varying B2 contents. However, the crust color containing B2 was darker than that of the control. In color value, the L* value decreased as the amount of added B2 increased, while the a* value and b* value increased. Furthermore, the sensory evaluation revealed that baguettes with a higher amount of B2 had a softer crumb and a crunchy crust, and with 20% substituted for B2, the sample obtained the highest score. From these results, it has been determined that B2 can substitute for up to 20% of wheat flour in bakery products.

This study investigates the influence of the type of lipid phase (corn oil [CO], palm oil [PO], MCT oil [MO], lemon oil [LO]) on the physical characteristics and bioactive peptide (BP) encapsulation in food-grade water-in-oil-in-water (W/O/W) double emulsions. The stabilities of the double emulsions were analyzed for droplet size characteristics, viscosity, dynamic rheological properties, encapsulation efficiency (EE), and release rate of BP (at different temperatures: 4, 25, 37, and 60oC) for 28 days. The encapsulated BP acts as an active substance in the osmotic balance and destabilization of the double emulsion system. For the effect of the oil phase, double emulsions prepared with PO showed the best droplet stability without phase separation (D50 < 1 m) and high BP retention (EE > 60%). In the release rate at high temperatures (60oC), the BP released from double emulsions was in the order of MO > CO > LO > PO over time. In contrast, the BP release from double emulsions at low temperatures (< 37oC) had no difference depending on the oil type. Therefore, the information obtained from this work is useful for preparing stable, functional food or cosmetic products from double emulsions using a BP.

This study focuses on heat-induced gelation of pea (Pisum sativum L.) proteins to assess the potential of pea protein aggregates (PPA) as novel plant-based meat alternatives. The microstructural (SEM, CLSM), mechanical (TPA analysis), and rheological properties (G', G'') of heat-induced gels at pH 2 were systematically investigated as a function of a different pea protein concentration (7.5, 10, 12.5%) and a varying heating time (1, 3, 6, 16 h). The result showed that PPA formation at higher protein concentration and heating time contributed to a homogenous and compact heat-induced gel formation. Such gel network strengthened mechanical properties in terms of high gel hardness (40 g) and elastic texture (2.7 mm springiness). For the rheological studies, the storage modulus (G') showed an increase during both the heating and cooling phases and then stabilized during the cooled-holding phase. This suggested that the formation of durable and stable gel was induced due to the decreased mobility of protein aggregates at low temperatures. Therefore, the PPA is indicated as a potential additive for enhancing the food texture quality in the plant-based meat food industry.

This study investigated the surface tension and foaming properties of the hot-water extracts of pumpkin leaf and chickpea, as well as the effects of the plant hot-water extracts on white pan bread baking. Propylene glycol alginate (PGA), a synthetic emulsifier widely used in bakery, was used as a control. Pumpkin leaf water extract showed lower surface tension and comparable foaming capacity, compared with chickpea water extract and PGA solution when total solid  0.15% (w/w). Chickpea water extract showed the highest foam stability when total solid  0.15% (w/w). The dough was found to have a weak gel structure, and its viscoelastic properties were not significantly influenced by adding 0.05% or 0.15% (w/w) (based on total solid content) plant water extracts or PGA. The specific volume of the bread increased, and the baking loss was reduced by adding the two plant water extracts of total solid 0.15% (w/w). The hardness and chewiness of the bread crumb were reduced to a level comparable to the crumb containing 0.05% (w/w) PGA. The results showed that the pumpkin leaf water extract could be an effective natural emulsifier with a high phenolic content for bakery products.

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

A rapid analytical method was developed and optimized to determine gluten content in bread. Existing gluten quantification methods were inappropriate for bread with high gluten content because they were optimized to analyze shallow gluten content. To overcome this problem, the first method of quantifying the gluten content in bread was developed by modifying the gluten analysis method in cereal grains. Heat-stable gliadin was selectively quantified for gluten quantification using high-performance liquid chromatography (HPLC), and gliadin peaks were separated using an Agilent SB-C8 column. The specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) were measured for validation. The calibration curve of gliadin had high linearity (R2 = 0.9996), and LOD and LOQ were 0.03 and 0.10 g/100 g, respectively. The relative standard deviation (RSD) values of intra- and inter-day precision were less than 2.49% and 1.54%, respectively. Recovery ranged from 90.73% to 93.87%, with RSD values less than 2.06%. These results indicate that the HPLC method for quantifying gluten in bakery products is efficient, reliable, and reproducible.

The purpose of this study is to provide basic information to improve understanding of contemporary kimchi culture in Korea. Many Koreans are now purchasing kimchi at markets, while the proportion of self-preparation is gradually decreasing. This commodification tendency of kimchi is considered to be associated with changes in consumer’s behavior and attitude. In this study, a linear regression and a logistic regression model were used to identify relationships between kimchi consumption behavior and household characteristics. The results showed that the probability of kimjang activity was positively related with family size, possession of a kimchi refrigerator, self-preparation practice, and the intensity of sharing behavior. I also found that kimchi consumption volume per capita of ‘purchasing’ household was greater than that of ‘selfpreparing ’ or ‘sharing-dependent’ households, and that the number of family members was inversely related with kimchi consumption volume per capita. The inverse relationship between family size and kimchi consumption volume per capita is considered to be contrary to the widespread thoughts in Korea, which have been developed while experiencing kimchi preparation and consumption in traditional extended families. I think that the relationship comes from differences in menu varieties, which appear to vary with family size. This issue will be investigated in subsequent studies.

Biochar obtained from the thermal conversion of biomass has high potential as a substitute material for activated carbon and other carbon-based materials because it is economical, environmentally friendly, and carbon-neutral. The physicochemical properties of biochar can also be controlled by a range of activation methods such as physical, chemical, and hydrothermal treatments. Activated biochar can be used as a catalyst for the catalytic pyrolysis of a biomass and as an absorbent for the removal of heavy metal ions and atmospheric pollutants. The applications of biochar are also expanding not only as a key component in producing energy storage materials, such as supercapacitors, lithium ion batteries, and fuel cells, but also in carbon capture and storage. This paper reviews the recent progress on the activation of biochar and its diverse present and future applications.

As a replacement for activated carbon, biochar was synthesized and used for the adsorptive removal of formaldehyde and nitrogen oxide. Biochar was produced from the fast pyrolysis of the red marine macro alga, Pyropia tenera. The P. tenera char was then activated with steam, ammonia and KOH to alter its characteristics. The adsorption of formaldehyde, which is one of the main indoor air pollutants, onto the seaweed char was performed using 1-ppm formaldehyde and the char was activated using a range of methods. The char activated with both the KOH and ammonia treatments showed the highest adsorptive removal efficiency, followed by KOH-treated char, ammonia-treated char, steam-treated char, and non-activated char. The removal of 1000-ppm NO over untreated char, KOH-treated char, and activated carbon was also tested. While the untreated char exhibited little activity, the KOH-treated char removed 80% of the NO at 50°C, which was an even higher NO removal efficiency than that achieved by activated carbon.

Refuse-derived fuel (RDF) produced using municipal solid waste was pyrolyzed to produce RDF char. For the first time, the RDF char was used to remove aqueous copper, a representative heavy metal water pollutant. Activation of the RDF char using steam and KOH treatments was performed to change the specific surface area, pore volume, and the metal cation quantity of the char. N2 sorption, Inductively Coupled Plasma-Atomic Emission Spectrometer (ICP-AES), and Fourier transform infrared spectroscopy were used to characterize the char. The optimum pH for copper removal was shown to be 5.5, and the steam-treated char displayed the best copper removal capability. Ion exchange between copper ions and alkali/alkaline metal cations was the most important mechanism of copper removal by RDF char, followed by adsorption on functional groups existing on the char surface. The copper adsorption behavior was represented well by a pseudo-second-order kinetics model and the Langmuir isotherm. The maximum copper removal capacity was determined to be 38.17 mg/g, which is larger than those of other low-cost char adsorbents reported previously.

모델기반 고장 진단법은 풍력발전기의 상태감지 시스템(Condition monitoring system)에 적용을 목적으로 변동 하중조건하에서 작동하는 기어박스내의 기어의 균열을 진단하기 위해 제시하였다. 두 개의 평기어(Spur gear)로 구성된 간단한 테스트 베드가 위의 접근방법을 검증하기 위해 구축되었고, 기어의 균열은 기어의 뿌리부분에 균열을 인가하여 묘사하였다. 축의 회전속도에 독립적인 타코미터를 기반으로 한 오더분석(Order analysis)을 균열크기 진단에 적용하였고, 테스트 베드의 작동을 시뮬레이션하기 위해 집중변수 모델(Lumped parameter dynamic model)이 사용되었다. 모델에서 균열과 밀접히 관련된 변수는 측정된 신호와 시뮬레이션된 신호 간의 차이를 최소화하는 최적화 기법으로 역추정하였다. 제시한 방법의 유효성을 보이기 위해, 미리 정의된 모델 변수로부터 생성된 시뮬레이션 신호를 테스트-베드로부터 측정된 신호로 가정하고, 제시한 방법을 사용하여 변수를 역추정하였다. 결과는 실제 값과 일치하였고, 이를 통해 알고리즘이 제대로 작동함을 알 수 있었다. 다음 연구에서는 실제 테스트 베드의 실제균열에 적용하고자 한다.

In the field of logistics, the maritime shipping industry plays a critical role as the backbone of global trade activities. Nevertheless, previous studies on the commercialization and benefits of blockchain technology are limited in the field of marine logistics. Thus, the purpose of this study was to predict the benefit for each group involved in marine logistics when blockchain technology is applied. As such, 21 factors of benefits were selected for seven major logistics groups (financial institutions, freight forwarders, inland transportation, ocean carriers, port operators, port–related government authorities, and shippers) to study the benefit expected for each through the commercialization of blockchain technology. Based on the results, a different benefit level is expected for each group when blockchain technology is used. In order, ocean carriers (0.155), inland transportation (0.150), financial institutions (0.153), port operators (0.145), freight forwarders (0.142), port-related government authorities (0.129), and shippers (0.126) were found to benefit most from the use of blockchain technology. This study has industrial implications in that it presents the benefits expected when blockchain technology is realized and used in marine logistics by groups involved in logistics transactions.

경인항은 컨테이너 및 일반부두 시설을 갖추고 배후 관광자원 연계가 가능한 다기능 항만으로 개발되었으나, 소형항만이라는 한계와 주변 항만과 중복, 연계성 부족으로 인하여 어려움을 겪고 있다. 하지만 경인항 또는 인근에 물류거점이 필요한 입주기업은 특성상 목재류, 철재류, 공산품 등 특정 수출입 품목을 경인항을 통하여 처리하고 있다. 이러한 측면에서 볼 때 경인항 이해관계자의 효용분석을 통한 경인항 활성화 방안을 수립하는 것은 중요하다. 본 연구에서는 컨조인트 분석을 활용하여 경인항 이해관계자의 선호도를 분석하고, 각 이해관계자의 선호도 차이를 제시하는 것을 연구의 목적으로 하였다. 연구결과, 터미널 집단은 선석 접안능력을 가장 중요하게 고려하고 있으며, 선사는 인센티브 규모를, 입주기업은 항만물류비를 가장 중요한 것으로 인식했다. 경인항 관련 당사자들은 인식의 차이를 인지하고, 경인항 활성화를 위해 관계기관의 협조 및 운영사간의 상호협력 등 경인항 특성에 맞는 화주 발굴 및 제도적 정비를 갖출 필요가 있다.

Pseudomonas sp. EL-04J was previously isolated from phenol-acclimated activated sludge. This bacterium was capable of degrading phenol and cometabolizing trichloroethylene (TCE). After precultivation in the mineral salts medium containing phenol as a sole carbon source, Pseudomonas EL-04J degraded 90% of TCE 25μM within 20 hours. Thus, phenol-induced Pseudomonas sp. EL-04J cells can degrade TCE. Following a transient lag period, Pseudomonas sp. EL-04J cells degraded TCE at concentrations of at least 250μM with no apparent retardation in rate, but the transformation capacity of such cells was limited and depended on the cell concentration. The degradation rate of TCE followed the Michaelis-Menten kinetic model. The maximum degradation rate (Vmax) and saturation constant (Km) were 7nmo ℓ/min·㎎ cell protein and 11μM, respectively. Cometabolism of TCE by phenol fed experiment was evaluated in 50·mℓ serum, vial that contained 10 ㎖ of meneral sals medium supplemented with 10μM TCE. TCE degradation was inhibited in the initial period of 1 mM phenol addition, but after that time Pseudomonas sp. EL-04J cells degraded TCE and showed cell growth.

Several microorganisms which degrade phenol and trichloroethylene (TCE) were isolated from the activated sludge of a wastewater treatment plant. Among them, one isolate EL-04J showed the highest degradability and was identified as a Pseudomonas species according to morphological, cultural and biochemical properties. The phenol-induced cells of Pseudomonas EL-04J, which were preincubated in the mineral salts medium containing phenol as a sole carbon source, degraded 90% of 25μM TCE within 20 h. This strain could also utilize some of methylated phenol derivatives (o-cresol, m-cresol and p-cresol) as the sole source of carbon and energy. Cresol-induced cells of Pseudomonas EL-04J also cometabolized TCE.