Recently, air pollution from fossil fuels is at a serious level, and the IMO proposes to reduce greenhouse gas emissions by about 70% by 2050, and controls greenhouse gas emissions by applying the energy efficiency disign index(EEDI) to each ship type. In this study, the marine fuel oil viscosity of MGO, MDO, HFO and CGO according to the temperature change was compared and measured and the difference was analyzed. As a result, the viscosity of CGO was 3.32mPa·s, which was almost similar to MGO(3.40mPa·s) and MDO(3.51mPa·s) so it was judged that it could be used as a marine fuel, and it was found that there was a significant difference with HFO at P<0.01 there was.

최근 원액상태로 장시간 보관이 용이하고 특유의 향을 유지할 수 있는 콜드브루커피가 남녀노소에게 크게 인기를 얻음에 따라 커피판매업체의 규모와 수가 증가하고 있으며, 명절 선물용으로도 각광을 받고 있다. 콜드브루커피는 차가운 물로 장시간 추출한 커피이므로 세균에 노출될 가능성이 크다. 따라서 본 연구는 시중판매되고 있는 콜드브루커피의 안전성을 조사하여 소비자에게 올바른 정보와 건강한 먹거리를 제공하고자 하였다. 총 75건 의 콜드브루커피를 대상으로 식품공전 액상커피의 규격 기준(세균수, 대장균군)과 식중독균 9종 및 카페인 함량 검사를 실시하였다. 조사한 결과 온라인에서 구매한 9개 제품의 세균수가 규격기준을 크게 초과하여 검출되었으며, 대장균군 및 식중독균 9종은 검출되지 않았다. 또한 조사한 콜드브루 제품의 평균 카페인 함량은 1.6 mg/mL (240 mL 제품의 경우 카페인 384 mg 함유)이며, 카페인 과다 섭취 시 불면증, 신경과민 등 부정적인 작용들이 존재하므로 성인 기준으로 카페인 최대 일일섭취권고량 400 mg/day을 초과하지 않도록 주의가 필요한 것으로 나타났다.

Due to severe environmental pollution from ships, IMO(International Maritime Organization) is imposing strict controls on pollutant emission in ECA(Emission Control Area). There have been active studies to find fuel that could replace existing fossil fuel and especially in recent times, diverse studies on recycling of coffee ground are in progress. The annual domestic consumption of coffee was 150,000 tons according to the data of 2017 year and 99% of them are coffee ground to be scrapped. Therefore, in this study, coffee ground was mixed with diesel oil to develop alternative fuel. The analysis result showed that when coffee ground and diesel oil were mixed at a rate of 30%, 20% and 10%, the diameter of coffee ground droplet was 49.1μm, 45.9μm and 17.5μm respectively.

본 연구는 광주지역 커피전문점에서 유통되고 있는 커피류 중 주요 성분인 카페인과 커피콩의 로스팅 과정에서 발생할 수 있는 유해 성분인 benzo[a]pyrene, 그리고 중금속(lead, cadmium) 등의 함량을 분석하였다. 커피음료는 대형(12), 중형(13) 프랜차이즈 그리고 지역 소규모 커피 전문점(75) 등 100개 지점에서 총 114건(Americano 100건, Cold-brew 14건)을 구매하여 시험 검체로 하였고, 검체의 1회 제공량은 175-460 (Americano 220-460, Cold-brew 175-400) mL로 조사되었다. 커피음료의 성분 분석 결과 카페인은 0.25-1.49 mg/mL (72.58-290.18 mg/cup)으로 고카페인 함유 기준인 0.15 mg/mL를 상회하는 수준이었고, 1회 제공량 기준으로 일부 커피음료는 2잔만 섭취하여도 성인 카페인 최대 섭취 권고량인 400 mg/day를 초과하는 것으로 확인되었다. 벤조피렌(Benzo[a]pyrene)은 ND-55.35 ng/kg (ND-15.22 ng/cup)으로 분석되었다. 현재 커피음료에 대한 벤조피렌 함량 기준은 없으나 다른 식품유형의 기준인 1.0 μg/kg(특수용도식품) 이하 보다 낮은 수준으로 확인되었다. 중금속은 납(Pb)과 카드뮴(Cd)이 각각 ND- 29.00 μg/kg (ND-8.4 μg/cup)과 ND-12.0 μg/kg (ND-4.7 μg/ cup)의 분포를 보였으나 대부분이 불검출로 확인되었다. 본 조사를 통해 시중에 유통되고 있는 원두 추출 커피음료 중 벤조피렌과 중금속(납, 카드뮴)은 안전한 수준으로 확인되었으나, 카페인은 함량이 비교적 높게 확인되어 커 피음료 섭취 시 카페인 함량에 대한 고려가 필요할 것으 로 판단된다. 또한, 소비자를 위해 향후 커피음료에 카페인 함량 표시도 필요할 것으로 보인다.

The content of harmful materials was investigated for coffee beans sold in Daejeon. Total 79 samples were analysed and 213 residual pesticides and 2 heavy metals were analysed simultaneously by GC-MS/MS, GC-NPD, GC-ECD, LC-MS/MS and ICP-MS. The instrumental method was validated with limit of detection (LOD), limit of quantification (LOQ), the linearity of standard curves. LOD of the residual pesticides was between 0.0003 to 0.0021 mg/kg, LOQ of the residual pesticides was between 0.0008 to 0.0064 mg/kg. LOD of the heavy metals was between 0.0077 to 0.0079 μg/kg, LOQ of the heavy metals was between 0.0233 to 0.0239 μg/kg. The linearity correlation coefficient for the calibration curve was between 0.9929 to 0.9999 and the recovery rate was between 95.4% to 106.1%. According to the monitoring of residual pesticides and heavy metals, no pesticide was detected in all coffee bean samples. 88.6% (70 samples) of analysed total 79 coffee beans contained at least 1 heavy metal but there was no sample which exceeded the maximum residual limit. Risk assessment was also carried out based on the content of heavy metals detected in coffee beans. The carcinogenic risk assessment to heavy metals showed that all cancer-risk (CR) values were below 10–6 and it meant that the CR due to heavy metals intake was evaluated as safe. The non-carcinogenic risk assessment to heavy metals showed that all hazard index (HI) were below 1, which was considered acceptable at the current level of exposure. The %PTWI values of lead and cadmium for 55 roasted coffee bean samples were 0.09% and 0.04% respectively, compared with the reference values. This results indicate that there is almost no health risk from heavy metal intake through the consumption of coffee beans in circulation in Daejeon.

This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

본 연구는 여대생 900명을 대상으로 물 섭취량과 커피 섭취량에 따른 건강체력 및 비만에 대한 차이를 알아보고자 하였다. 측정은 건강체력요인 체력에 근력(악력, 배근력), 근지구력(윗몸일으키기),유연성(앉아앞으로굽히기) 심폐지구력(하버드스텝)을 측정하였고, 체성분 측정기기 Inbody를 이용하여 신체조성(세포내액, 세포외액, 단백질, 무기질, 체수분량, 근육량, 제지방량, 체지방량)과 비만(BMI, 체지방률, 복부지방률, 비만도)의 각 항목을 측정하였다. 자료처리는 SPSS를 이용하여 이원변량분석과 일원변량분석을 실시하였다. 그 결과 건강체력과 비만에 대한 물과 커피 섭취량 집단 간 상호작용은 나타나지 않았다. 각 독립변인 별 일원변량분석을 실시한 결과 건강체력요인 중 체력요인은 물과 커피 섭취량에 따른 유의미한 차이는 나타나지 않았다. 그러나 신체조성(세포내액, 단백질, 무기질, 체수분량, 근육량, 제지방량)에서 물 7잔 이상 섭취 집단이 1∼4잔 섭취 집단보다 유의미하게 높았으며, 커피는 3∼4잔 섭취 집단이 미섭취 집단에 비하여 유의미하게 높았다. 비만요인의 경우 물 섭취량에 따라 유의미한 차이는 나타나지 않았지만, 커피의 경우 비만도에서 3∼4잔 섭취 집단이 미섭취 집단에 비하여 비만도가 높게 나타나, 커피는 물과 달리 비만과 관련이 있음을 알았다. 차후 물과 커피와 같은 다양한 음료 섭취에 대한 성별, 연령대별 차이에 관한 연구가 진행되어 진다면 보다 나은 건강을 위한 개인별 특성에 따른 수분 섭취방법으로 활용될 수 있을 것이다.

Coffee wastes are by-products after extracting liquid from ground coffee beans. The coffee wastes were classified as household wastes, but they can be used as bio-solid fuels. Coffee wastes have almost no elements of heavy metal, and low heating values are more than 10% higher than wood pellets which is expected to be used as renewable energy. The purpose of this study is to design and manufacture a 20-horsepower Pelletizer to make coffee wastes as pellet-type solid fuels, and to analyze the possibility of use them as renewable energy through experiment. As results, it is found that if the compression ratio of dice used in ordinary wood Pelletizer is increased by about 50%, it was able to make coffee waste pellets with high strength and excellent heating value without additives for pelletizing.

The aim of this study was to investigate the physicochemical characteristics of hand drip, Aeropress, espresso, Moka, Mukka, and Brikka coffee brews. Espresso showed higher antioxidant activity, total solids, caffeine, chlorogenic acid, total phenolic compounds, and trigonelline concentrations compared to the other coffee brews studied. In terms of extraction efficiency, Brikka and Mukka showed higher total solids, as well as caffeine and chlorogenic acid contents, whereas drip coffee brew showed higher trigonelline content than other coffee brews. Meanwhile, principle component analysis (PCA) was conducted based on the aroma profile by e-nose. Samples were gathered into distinct groups that represented their brewing methods. Despite the similarity in brewing principle between Moka and other high-temperature brewing methods (i.e., Mukka and Brikka), the location of Moka coffee brew was closer to that of espresso in PCA, which was consistent with the PCA result conducted by e-tongue.

본 연구는 상업 젠트리피케이션의 과정을 일반과 프랜차이즈 커피전문점의 시·공간 밀도 변화를 이용하여 탐색하고자 한다. 커피전문점은 높은 입지 가변성으로 상권의 형성과 발달을 파악하기에 효과적 업종이기 때문에 상업 젠트리피케이션의 진행 단계를 직관적으로 설명하는 효과적인 지표의 역할을 할 수 있다. 본 연구에서는 먼저, 상업 젠트리피케이션을 경험한 사례 지역을 분석하여 커피전문점 밀도를 이용한 상업 젠트리피케이션 진행 단계 탐색의 가능성을 보여주었다. 다음으로 커피전문점의 상대 밀도와 밀도 비율을 추정하고 그 변화량을 기반으로 군집분석 방법을 적용하여 서울 전 지역을 대상으로 상업 젠트리피케이션 진행 단계를 구분하였다. 그 결과 상업 젠트리피케이션이 진행되었거나 진행 중인 지역과 기간을 효과적으로 추정 할 수 있었다. 더불어 커피전문점의 밀도를 이용한 상업 젠트리피케이션의 탐색은 인구·사회·경제적 변수들보다 더욱 상세한 시·공간 변화 탐색에 효과적이다.

One of the most precise methods of tracking water movement and measuring moisture content during hydration process is the usage of magnetic resonance imaging (MRI). In this study, the target samples were dried “Robusta” green coffee beans, and a series of images was acquired through an MRI system during the entire hydration process. Coffee beans were immersed in a glass bottle and were placed in a 35 mm diameter RF coil throughout the whole experiment. A set of 64 images with a field of view of 26 mm×26 mm was acquired. The hydration process of intact dried green coffee beans lasted for 360 min and image data sets were acquired every 10 min with an optimal GRE pulse sequence developed. The MR images were analyzed in 2D and 3D imaging spaces. The results of 2D analysis showed that the changes in water penetration depth inside coffee beans during the hydration process could be visualized. In addition, the results of 3D analysis presented a clearer understanding of the hydration process of dried coffee beans. This study showed that changes in water distribution and physical dimensions of coffee beans during the hydration process in 2D and 3D imaging spaces were meserable, without disturbing the process, by means of the MRI technique.

Coffee (Coffea L.) belongs to the family Rubiaceae and is a main cash crop for tropical farmers. It has more quantity of medicinal value and protein (25–28%). As an environmentally sensitive crop, climate change has a significant impact on the quality and stable production of coffee. To develop abiotic baroreceptors on the tolerance response in coffee, tremendous research is going on to improve the productivity under varying degrees of stress at various growth stages. Physiological, morphological and biochemical parameters change the productivity and quality of coffee. This paper reviews some of the important aspects of biotic and abiotic tolerance in coffee. We explain the best implementation methods for the improvement of coffee production and briefly advantages or importance of coffee in medicinal values, significances of biotechnological aspects and genetic engineering approaches for crop improvements.

The purpose of this study is to identify the impact of the performance-linked marketing of food companies on the satisfaction and willingness of the companies that purchase products. To achieve the purpose of this study, a survey was conducted on consumers who were using domestic coffee franchises. A total of 300 questionnaires were distributed, and only 291 were finally used for analysis, except for eight ones that were not sincere or valid. Performance-linked marketing consisted of promotional factors, support factors, production factors, and mouth-to-mouth factors, and the purchasing company’s satisfaction and willingness to purchase products consisted of a single factor. A linear regression analysis was performed using SPSS version 20.0 to verify the hypothesis. The research results show that (1) marketing linked to the performance by coffee shops has a significant impact on consumers’ willingness to purchase. (2) The marketing performance for coffee shops has a significant positive impact on the satisfaction of the purchasing company. (3) The consumer’s intention to purchase has a significant positive effect on the purchaser’s satisfaction. These findings confirm the importance of concert-linked marketing in the differentiated marketing by restaurant businesses.

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.