Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

총채벌레류의 토착천적인 Orius strigicollis Poppius의 사육에 영향을 주는 부화율, 산란수 및 산란시기, 사육용기 당 암컷 성충의 밀도와 내적자연증가율을 광주기 16L:8D, 상대습도 10%, 온도 의 사육조건에서 조사하였다. 부화율과 알기간은 각각 88.5%, 5.7일이었다. 사육용기 당 산란수는 50-100개일 때에 우화율이 50.8%로 가장 좋았고, 새로 얻은 성충의 회수시기는 산란 후 17일이 적당하였다. 사육용기 당 암컷 성충의 밀도와 새로 얻은 성충의 수와의 관계는 Y= -10.7971n(X)+44.659(=0.7619)와 같았다. 사육실에서 대량으로 사육하는 경우 일세대 평균기간(T), 순번식율( )과 내적자연증가율( )은 각각 26.5일, 6.18과 0.0687이었다.

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

The Robust Design method uses a mathematical tool called orthogonal arrays to study a large number of decision variables with a small number of experiments. It also uses a new measure of quality, called signal-to-noise (S/N) ratio, to predict the quality from the customer's perspective. Thus, the most economical product and process design from both manufacturing and customers' viewpoints can be accomplished at the smallest, affordable development cost. Many companies, big and small, high-tech and low-tech, have found the Robust Design method valuable in making high-quality products available to customers at a low competitive price while still maintaining an acceptable profit margin. A study to analyze and solve problems of a biochemical process experiment has presented in this paper. We have taken Taguchi's parameter design approach, specifically orthogonal array, and determined the optimal levels of the selected variables through analysis of the experimental results using S/N ratio.

A study to analyze and solve problems of plastic injection molding experiment has presented in this paper. We have taken Taguchi's parameter design approach, specifically orthogonal array, and determined the optimal levels of the selected variables through analysis of the experimental results using S/N ratio.

본 논문에서는 쉘 최적화에 대한 연구 결과를 기술하였다. 본 연구의 주목적은 쉘 구조물의 최적형상과 두께 분포를 찾는데 있다. 쉘의 변형에너지를 목적함수로 사용하고 초기 쉘의 부피를 제약조건을 고려하였다. 본 연구에서는 Computer-Aided Geometric Design (CAGD) 기법을 이용하여 쉘의 형상과 그 두께 분포를 표현하였고 쉘의 변형에너지를 측정하기 위해서 가변형 도를 채용한 퇴화 쉘 요소(Degenerated Shell Element)를 도입하였다. 최적 값을 구하기 위해서 세 가지 수학적 프로그래밍 기법을 제공하는 프로그램 DOT를 사용하였다. 마지막으로 새로이 개발된 쉘 최적화시스템의 효율성을 최적화예제로써 증명하였다.

반응표면분석법으로 식품위생관련 세균의 불활성화를 위한 가열처리 조건(온도. 시간)을 최적화하다. 균주의 생육에 대한 반응표면 회귀식의 R^2은 P.aeruginosa가 0.9155(P<0.05). E. coli는 0.8997(P<0.05).S. typhinurium은 0.9690(P<0.01), E. aerogenes는 0.9393(P<0.05) 및 V. parahaemolyticus는 0.7905로 나타났다 가열처리 온도 및 시간에 따라 주의 생육에 유의적인 영향을 미치는 것으로 나타났으며. 생육억제에는 반응온도가 가장 큰 상관관계가 있음을 보여주었다. 각각의 가열처리 조건에 따른 균주의 불활성화를 종합하여 superimposed contour map을 작성한 결과. 55.62∼60℃에서 19.25∼30분간의 처리가 균주으 불활성화 최적조건이었다.

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was 45~50℃ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at 40˚, 45˚ and 50℃ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were 104-7/g, but they decreased 101-5/g after 48 hrs. Histamine contents during preheating process at 40˚ and 45℃ were gradually increased, whereas at 50℃ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at 50℃ samples were lower level than that of 40˚ and 45℃ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

기존의 정수처리 공정인 응집 침전 과정을 대체하여 분리막을 이용한 상수처리 시스템의 개발을 목적으로한다. 따라서 4가지 형태의 정수처리 공정과 분리막의 분획 분자량을 변화시켰을 때 막 투과수의 변화와 안정적이며 높은 투과수를 얻기 위해 필요한 운전 조건의 최적화를 실험하였다 실험결과 한외여과막이 정밀여과막보다 막 투과수 감소경향이 완만했으며 초기 투과수 회복율은 더 높았다. 수질 분석의 결과 한회여과막이 정밀 여과막보다 우수하였지만 전처리에 의한 차이는 나지 않았다. 운전 조건에 따른 flux 는 온도, 선속도가 높을수록 압력이 낮을수록 flux 감소율이 적은 경향을 나타내었다.

본 연구는 횡변위 구속조건을 받는 고층철골구조물의 이산형 최적설계를 위해 효율적인 쌍대알고리즘을 제시하고자 한다. 양함수형태의 횡변위 구속조건을 설정하기 위해 가상일의 원리가 적용되면 고층철골조의 설계변수의 수를 줄여주기 위해 쌍대알고리즘내에 단면특성관계식이 추가된다. 이 알고리즘의 검증을 위하여 횡하중을 받는 네 가지 형태의 고층철골조 예제가 제시되며, 반복과정에서 수렴된 최종물량을 기존의 최적설계방법과 비교해 봄으로써 제시된 알고리즘의 효율성이 검토된다.

HPLC에 의한 주요 aflatoxins(afatoxin B₁, B₂, G₁ 및 G₂)의 동시 분석에서 postcolumn 유도체화법을 시도하였다. Electrochemical cell(Kobra-cell)을 사용한 postcolumn 유도체화법은 기존의 precolumn 유도체화법보다 분석시간을 단축하였으며(약 1/2 단축), 더 안전하고, 향상된 분석능을 보였다. Aflatoxin B₁과 G₁의 경우 10~100 ppb에서, 그리고 B₂와 G₂의 경우 3~30 ppb에서 직선성을 나타내었다. Aflatoxin B₁과 G₁은 각각 88.9% 및 100.5%로 양호환 회수육을 보였다. Aflatoxin B₂와 G₂의 경우 분리도는 우수하였으나 회수율에 있어서 변이가 크게 나타났다.