As coffee consumption increases, coffee extraction's by-products increase. Research on coffee by-product recycling is fundamental as social costs and environmental problems arise from the course of coffee processing, estimated to be 270,000 tons per year. This study attempted to confirm the possibility of an eco-friendly food packaging material by solvating cellulose from spent coffee grounds. For cellulose solubility, delignification and TEMPO (2,2,6,6- tetramethylpiperidin-1-oxyl) oxidation treatment were performed. An optimal plasticizer (glycerol) and a crosslinking agent (cinnamaldehyde) were added to the film-forming solution for film manufacturing, while physical treatment (high-pressure treatment, 276 MPa, 10 times) was done to improve physical properties. Then, the film was dried by a solution-casting method. Physical properties of food packaging materials such as tensile strength, elongation, water-solubility, thickness, and chromaticity were measured. In particular, the film to which 1.5% glycerol was added showed the highest value among the physical properties of the dried film. These results indicate that TEMPOSCG films have potential as eco-friendly food packaging materials in the food industry.

This study was performed to evaluate the quality characteristics and antioxidant activity of Nurungji by varying the purple sweet potato powder addition time (AR: added after rice cooking, BR: added before rice cooking) and powder ratio (0, 2, 4, 6, 8%) on the prepared rice during Nurungji’s manufacturing. In both AR and BR samples, water binding capacity, soluble solid content, reducing sugar, and hardness increased with an increasing proportion of purple sweet potato powder; however, the pH and moisture content decreased. The L value and b value decreased and increased with the influence of anthocyanin in purple sweet potato powder. The total polyphenol, flavonoid, anthocyanin contents, DPPH, and ABTS radical scavenging activity were highest in Nurungji with 8% of purple sweet potato powder. Moreover, AR samples showed higher antioxidant activity than BR samples. Based on the study results above, the preparation of Nurungji with 8% purple sweet potato powder by AR process was more favorable based on the content of antioxidants and antioxidant activity.

The purpose of this paper is to propose part management and standardization to reduce cost and increase compatibility of parts through standardization and standardization of parts to be applied to urban air mobility(UAM) systems, Personnel Air Vehicle(PAV), Vertical Take-Off and Landing (VTOL), and so on. In other words, parts used in the urban air transportation system must be verified from the initial design stage in accordance with the aviation standard, and a systematic management system for various parts must be established to secure stability and improve quality. Therefore, as a system similar to the aviation component management system, it should be thoroughly managed for urban aviation components.

본 연구에서는 뷰티 라이브 커머스 서비스품질이 만족, 신뢰, 충성도에 미치는 영향을 알아보고 자 하였다. 이를 위해 설문지 총 246부를 수집하여 통계패키지 SPSS 26.0으로 빈도분석, 탐색적 요인분석, 신뢰도 분석, 상관관계분석, 회귀분석을 하였으며 주요 결과는 다음과 같다. 첫째, 뷰티 라이브 커머스 서 비스품질의 구성요소인 정보유용성, 상호작용성, 오락성 모두 만족과 신뢰에 유의한 영향을 미치는 것으로 나타났다. 둘째, 만족은 신뢰와 충성도에 유의한 영향을 미치는 것으로 나타났다. 셋째, 신뢰는 충성도에 유의한 영향을 미치는 것으로 나타났다. 이상의 결과로 5개의 가설이 모두 채택되었다. 충성도를 이끌어내 기 위해서는 만족과 신뢰를 충족시켜야 하며 이를 위해 유용한 정보를 제공하고 원활한 커뮤니케이션 환경 을 조성해야 하며 유희적 요소를 개발해야 할 필요가 있다.

본 연구의 목적은 뷰티 전공 대학생을 대상으로 개방형 질문지와 포커스 그룹 인터뷰의 두 가지 통합 연구방법을 통하여 교육 서비스 품질 구성개념을 규명하고자 한다. 연구 참여자는 전국 2년 제, 4년제 대학의 뷰티 전공 재학생을 모집단으로 설정하고 임의 표집방식으로 250명을 채택하여 조사 에 사용하였다. 일련의 결과는 다음과 같다. 첫째, 개방형질문지의 귀납적 내용분석 결과 뷰티 전공 대 학의 교육 서비스품질은 전공지식, 교육적 자질, 교수-학생 친밀감, 학생욕구반영, 활용성, 교육과정 구 성, 환경효율성, 교육기자재, 명성의 9개 세부 영역과 일반영역으로 교수 전문성, 교수-학생 공감, 교육 과정, 교육 환경, 명성의 5개 영역으로 도출 하였다. 둘째, 포커스 그룹 인터뷰 결과 귀납적 내용분석을 보다 타당성 있게 지적하고 심도 있게 도출 되었다. 본 연구의 결과 뷰티 전공 대학의 교육서비스 품질 의 측정도구 개발에 기초자료로 활용될 수 있을 것으로 사료된다.

국내에서 처음으로 도입한 기상 항공기에 탑재한 G-band 수증기 라디오미터(GVR) 관측으로 산출된 가강수량의 품질 관리 방법을 제안하였다. GVR 빔의 연직 최단 경로 자료만 사용하기 위해 기상 항공기의 자세 정보(pitch와 roll 각도)를 활용하였고, GVR 가강수량이 20 mm 이상의 자료를 제거하는 방법을 품질 관리에 적용하였다. GVR 가강수량 이 20 mm 이상으로 증가할 때, 웜로드(Warm load) 평균 전력과 스카이로드(Sky load) 평균 전력의 차이가 0에 가까이 수렴하는 특성을 확인하였고, 이는 COMS (Communication, Ocean and Meteorological Satellite)의 운형, 운정고도, 운 량자료와 구름통합관측기기(CCP), 강수입자 측정기(PIP)로 측정된 강수 및 구름 입자 크기로 확인한 하층운과 중층운에의한 높은 밝기온도 때문으로 판단된다. 구름 많은 날의 품질 관리 적용 전후의 GVR 가강수량을 LDAPS (Local Data Assimilation and Prediction System) 가강수량과 정량적으로 비교하였는데 RMSD (Root Mean Square Difference)는 2.9 mm에서 1.8 mm로 감소하였고, KLAPS (Korea Local Analysis and Prediction System)와의 RMSD는 5.4 mm에서 4.3 mm로 감소하여 향상된 정확도를 보였다. 또한 품질 관리를 적용한 GVR 가강수량과 드롭존데 가강수량 관측 자료 을 활용하여 COMS 가강수량과도 정량적으로 비교평가함으로써 본 연구에서 제안한 GVR 가강수량의 품질 관리 방법 의 유효성을 확인하였다.

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase in the Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100oC for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

The purpose of this study was to examine the microbiological and physicochemical changes on packaged tofu stored at temperatures of 5, 13, 23, and 30oC, and measure the consumable period from the expiry date to ultimately evaluate the microbiological safety on the extension of the consumable period. From the investigation, the pH value of tofu at each storage temperature (5, 13, and 23oC) showed a slight decrease over the storage period, although there was no significant change. The hardness of packaged tofu decreased more rapidly as temperature and storage time increased and the tofu started to show signs of decomposition at the same time. Analysis on the microbial change of tofu at different storage temperature revealed that the number of general bacteria also increased as the temperature increased. It was further found that packaged tofu takes 25 days at 5oC, 7 days at 13oC, and 1 day at 23oC from the expiry date until the general bacteria count is at least at the early decomposition level which is 10oC log CFU/g. However, no coliform bacteria was detected from tofu after storing at 5, 13 and 23oC. When packaged tofu was stored at 5oC, the L value changed significantly after 26 days, whereas the a and b values showed no significant change during the storage period (P>0.05). When storing tofu at 13oC and 23oC the L value decreased after 8 and 3 days, respectively. However, both a and b values increased (P<0.05).

본 연구는 고등학생을 대상으로 진로·진학 사교육 참여배경, 서비스품질, 만족도에 대한 인식을 조사하고, 이러한 요 인들이 사교육비용 및 지속성에 어떠한 영향을 미치는지 알아보는 것을 목적으로 하였다. 이를 통해 진로·진학 사교육의 전망을 탐색하고, 진로·진학 사교육이 불가피하다면, 비용을 절감하면서 좀 더 효과적으로 이루어질 수 있는 방안을 모 색하였다. 이를 위해 고등학생 576명을 대상으로 설문조사를 통해 자료를 수집하였으며, SAS 9.4 프로그램을 활용하여 자료를 분석하였다. 연구결과를 종합해보면, 진로·진학 사교육은 사교육업체가 경영 성과를 높이기 위해서 적극적으로 마케팅을 하는 시 장적 논리, 입시정책의 변화에 발맞추어 진학을 준비하고 미래의 이익을 추구하는 학생들의 대응, 공교육에서 진로·진학 지도의 미흡함이 연계되어 나타나는 현상이다. 즉, 진로·진학 사교육은 기업(기업의 이익추구 마케팅), 가계(학생/학부모 의 자구책 마련), 정부(공교육의 공공재로써 평등성 가치추구)가 각 주체의 이익을 추구하는 가운데 발생되고, 이와 관련 된 여건이 단기간에 개선되기 어렵다는 점에서 지속될 가능성이 높다. 또한 진로·진학 사교육은 서비스품질 및 만족도가 보통 이상이고, 서비스품질에 대한 확신성이 낮고, 진로선택 만족도가 낮은 경우에 비용이 높아진다. 이는 진로·진학 사 교육이 품질과 만족도를 높이기 위해 노력해야 한다는 것을 시사한다. 그리고 진로·진학 사교육의 지속성은 여학생, 대 부분의 고등학교 학생, 소득이 높은 가정의 학생, 참여배경(공교육 미흡, 입시정책 대응, 사교육마케팅)이 그 수준을 높이 고 있다. 결론적으로 진로·진학 사교육은 지속될 것으로 전망되며, 그 비용을 절감하고 효과성을 높이기 위해서는 사교 육업체, 정부, 학부모의 노력이 요구된다.