Background : The major components in Astragalus membranaceus are isoflavonoids, triterpene and polysaccharides. Also, isoflavonoids was composed to aglycon and glucoside derivatives. In this study, we performed fermentation process (enzyme treatment) and steam processing (high temperature and pressure) to increase aglycon such as formononetin and calycosin. Methods and Results : The steam processing was performed at a lot of conditions, such as temperature (80, 100, 120℃) and time (30, 60 and 120 min). Fermentation processing carried out by A. membranaceus extract fermented with microorganisms which have high β -glucosidase activity (selection by esculin agar method) for detached glucose from isoflavonoids, converted to algycon. The isoflavonoids were analyzed using high pressure liquid chromatography (HPLC) in fermentation product of A. membranaceu extract by treated with steam processing at various conditions. As a result of β-glucosidase activity by pNP assay, we selected three strains, Pediococcus pentosaceus, Weissella cibaria and Saccharomyces cerevisiae. Isoflavone aglycon was the highest in fermentation product by S. cerevisiae for 3 days, but change of isoflavonoids was not observed in steam processing. The calycosin-glucoside and ononin were reduced in fermentation product of A. membranaceus extract, whereas calycosin and formononetin was increased. Conclusion : This results showed that isoflavone glycoside converted to isoflavone aglycon in A. membranaceus by fermentation process, it seems to be available for industrial use.

The quality characteistics and kimchi processing ability of the kimchi cabbage cultivar ‘Cheonjincheongmayup’ (CC) were analyzed and compared with those of the ‘Chunkwang’ (CK) cultivar. The head weight of CC was lower than that of CK, and the head length of CC was larger than that of CK. CC had narrower and longer mid ribs than CK. Furthermore, the head formation index of CC was lower than that of CK. The firmness and soluble solid content were higher in CC than in CK. The salinity of Cheonjincheongmayup kimchi (CCK) was 2.89-3.02%, which was higher than 1.94-2.10% salinity measured in Chunkwang kimchi (CKK). The initial titratable acidity in CCK was higher than that of CKK, but increasd more slowly during storage. CCK was firmer than CKK; lactic acid bacteria in CCK was lower than in CKK initially, but increased more in CKK than in CCK after six weeks of storage. We found that CC was suitable for making Makkimchi because of its long and narrow mid ribs, saltiness, and slow fermentation. CC should be improved as less hot spicy and less hard texture to use a Makkimchi material.

Background: Hot steaming is known to be effective in improving the biological activities of plant extracts by breaking down useful compounds to low molecular weight ones. Methods and Results: This study aimed to develop an optimal extraction and steam processing method for enhancing the low molecular ginsenoside contents of the adventitious roots culture of wild mountain ginseng. The total ginsenoside was optimally extracted when 70% EtOH was used at 50℃, whereas low molecule ginsenoside such as Rg2, Rh1, Rh4 and Rk1 could be extracted using 70% EtOH at 70℃. The adventitious roots culture of wild mountain ginseng is known to contain four major ginsenosides, i.e., Rb2, Rb1, Rg1 and Rd, however new ginsenosides Rg6, Rh4, Rg3, Rk1 and Rg5 were new abundantly obtaind after steam processing method was applied. The contents of total ginsenosides were the highest when thermal steam processing was conducted at 120℃ for 120 min. Unlike ginsenosides such as Rg1, Re, Rb1, Rc, Rb2, and Rh1, which decreased after steam processing, Rg3, Rk1, and Rg5 increased after thermal processing. Steam processing significanltly reduced the content of Rb1, increased that of Rg6 by about ten times than that in the adventitious roots culture of wild mountain ginseng. Conclusions: Our study showed that the optimal extraction and steam processing method increased the content of total ginsenosides and allowed the extraction of minor ginsenosides from major ones.

In this study, the 3 point-bending test was performed on the RC T-beam and the image processing method was used to analyze the change of curvature according to the step of loading. As the loading step progressed, the bending deformation and inflection point of curvature by shear cracks occurred. It will be possible to evaluate the detailed behavior of the RC structure by using the image processing method used in this study.

This paper proposes a deep learning-based crack evaluation technique using hybrid images. The use of the hybrid images combining vision and infrared images are able to improve crack detectability while minimizing false alarms. In particular, large-scale infrastructures can be inspected by an UAV-mounted hybrid image scanning (HIS)　system, and the corresponding huge amount of data is typically difficult to be analyzed by experts. To automate such making-decision process, deep convolutional neural network is used in this study. As the very first stage, a lab-scale HIS system is developed using a scanning zig and experimentally validated using a concrete specimen with various-size cracks. The test results reveal that macro- and micro-cracks are successfully and automatically detected with minimizing false-alarms.

This work was conducted to identify sweet potato [(Ipomoea batatas (L.) Lam.)] cultivars showing high yield and processing suitability in the Jeonbuk region of Korea. Shoot-slips (30 cm in length) of 14 cultivars were planted with a planting density of 75×25 cm on May 30, and cultivated with black film mulching. Vine elongation at 30 days after planting was significantly increased (> 90 cm) in ‘Dahomi’ and ‘Sinhwangmi’, and was excellent (> 250 cm) 120 days after planting in ‘Sinhwangmi’, ‘Shinyulmi’, ‘Daeyumi’, ‘Jinhongmi’, and ‘Yeonhwangmi’. The branch number per plant showed a dramatic increase in ‘Shinzami’ 30 and 120 days after planting. The leaf number per plant showed the highest increase in ‘Shinzami’ 30 days and in ‘Sinhwangmi’ 120 days after planting. Total weight, mean weight, and number of marketable tubers per plant were significantly higher 150 days after planting than that 120 days after planting. Marketable tuber yield at 120 days was high, over 2.5 ton/10a in ‘Daeyumi’, ‘Dahomi’, and ‘Jeonmi’, and was considerably increased, from 3.2 ton/10a to 3.5 ton/10a, 150 days after planting. Total weight of marketable tubers per plant and marketable tuber yield 120 and 150 days after planting had significant positive correlations with vine length and number of nodes 30 days after planting. Starch value was significantly higher 150 days after planting than that 120 days after planting. ‘Daeyumi’ and ‘Jeonmi’ had good growth vigor, high yield, and high starch content; ‘Dahomi’ also exhibited beneficial traits such as good growth vigor, high yield, and bright orange-colored flesh.

TV CF는 방송 프로그램의 시작과 중간 또는 끝 부분에 간단명료하게 메시지를 전달해야하는 절제된 영상으로, 수용자들 은 이를 통해 시장에 존재하는 제품에 관한 정보를 얻을 수 있고 어려운 판단의 기준으로 삼는다. 박카스는 오랜 기간 동안 TV광고를 통하여 상품이 아닌 시대의 트렌드를 반영하며 수용자들에게 공감과 찬사를 얻고 있으며 국민 광고로서 확고한 지위를 갖고 있다. 지난 2016년 3월부터 시작한 박카스의 새로운 캐페인 ‘나를 아끼자’의 ‘콜센터편’ ‘좋더라편’ ‘아껴서편’ 그리고 ‘생일파티편’까지 총 4편의 TV CF는 20대 젊은 세대들에게 위로와 응원의 메시지를 희망적으로 전달하였는데, 특 히 ‘콜센터편’은 이 시리즈의 첫 작품으로 광고 시작 1년 6개월이 지금까지도 계속해서 수용자들에게 회자되고 기억되고 있다. 이 연구에서는 ‘콜센터편’을 통하여 박카스 광고의 성공 이유와 차별점이 무엇인지를 살펴보고, 소비자 행동 이론을 모태로 한 수용자 정보처리과정을 활용하여 연구의 분석을 시도하고 있다. 수용자 정보처리 과정(Information Process)은 우연적이든 의도적이든 수용자가 노출된 광고에 주의를 기울이고 그 내용을 이해하여 새로운 신념이나 태도를 형성하거나 변화시키는 과정을 노출, 주의, 이해, 기억의 4단계로 구성하고 있다. 연구의 구성은 우선 수용자의 정보처리의 요인과 이 론적 논의를 진행하고, 이어서 ‘콜센터편’을 각각 노출, 주의, 이해, 기억의 단계로 세부적으로 분석하고 있다. 마지막 장에 서는 이를 통해서 수용자의 의사결정과정과 저장된 기억이 상품의 브랜드 이미지에 영향을 미칠 수 있는지 확인하고, 더불 어 수용자 정보처리과정이 TV광고의 분석 도구로서의 가능성을 살펴보고 있다.

In this study, a vision-based monitoring system was applied to measure the dynamic characteristics of the stay cable. The image was acquired during the day to measure the dynamic characteristics of the stay cable and the image filter processing algorithm was applied to reduce the analytical noise of the image.

Experimental investigation of the tuned liquid column damper (TLCD) is a primal factory task prior to its installation at a site and is mainly undertaken by a real-time hybrid simulation. In this study, a noncontact standalone vision sensing system is developed to replace a series of the conventional sensors installed at the TLCD tested. The versatile measurements of the system is theoretically and experimentally evaluated through a wide range of lab scale dynamic tests.

In this study, we analyzed the content of five hazardous heavy metals (Pb, As, Hg, Cd, and Cu) in cement products distributed in Korea over the last five years. The types and amounts of waste inputted into a cement kiln or added as alternative fuels and secondary raw materials were investigated, and the correlation between heavy metal content and input waste were analyzed. The measured heavy metal content in cement products were 26.9-95.0 mg/kg for lead, 6.08-19.15 mg/kg for arsenic, 0.0339-0.2617 mg/kg for mercury, 2.937-4.392 mg/kg for cadmium, and 22.25-267.42 mg/kg for copper. In addition, based on correlation analysis results between the heavy metal content of cement products and added input wastes, major wastes that affected the heavy metal content among the 11 types of waste were iron, coal ash, waste tires, waste plaster, desulfurization gypsum, and waste synthetic resin.

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

Effects of high pressure processing on physicochemical and microorganisms properties in birch sap were investigated using variable high pressure processing conditions. The viable cell counts of untreated birch sap was 4.0 log CFU, whereas high pressure processed sap were not detected. In birch sap was treated with 450 to 550 MPa, microorganisms were not detected during storage period, and physicochemical properties as well as color were slightly changed. The more processing time and pressure, its quality variations were more stable and then its optimum processing condition was determined with 120 sec at 550 MPa. The microorganisms and physicochemical properties of treated birch sap were investigated during storage at 5℃ and 10℃ for 45 and 28 days. Changes of physicochemical properties of treated birch sap were smaller than those of the untreated, but viable cell count were not detected during storage period. As for pH, °Brix, and turbidity result of birch sap, quality shelf life of control and treatment were 4 and 24 days, respectively. Especially, ΔE value of instrumental color was untreated birch sap 4 days similar with the high pressure processed it for 28 days. These results indicated that the high pressure processing can be used as an effective method to improve the shelf life of birch sap.

The purpose of this study was to obtain basic data for using Aronia as a functional food material. The composition of anthocyanin was characterized and quantitated by LC-MS/MS, HPLC, and UV-VIS spectrophotometer techniques, respectively. The anthocyanin content was analyzed by temperature, time, pH, and the addition of citric acid. The UV-VIS spectrophotometer used for analysis of anthocyanin is less accurate than the LC-MS/MS method used in recent years. In the past, cyanidin-3-Glucoside was reported to be a major anthocyanin that contains Aronia. However, LC-MS/MS analysis in this study confirmed cyanidin-3-galactoside to be the major compound. The anthocyanin content of the Aronia powder began to decrease sharply at a temperature of 65 ℃ or higher when heated for 24 hours. In an aqueous solution of Aronia, the anthocyanin content was reduced by 50% at 65 ℃ for 10 hours and decreased by 85% at 85 ℃ within 10 hours. Above pH 8, the anthocyanin content was reduced by more than 50%. The results of this study will provide useful information to maintain anthocyanin content in the manufacturing process of Aronia. It could also be used to ensure the stability of anthocyanins in similar species of berries.

We designed and implemented automatic pavement damage detector using an image processing algorithm on driving condition. The experimental results show that the detector is able to successfully monitor and detect pavement damages

We designed and implemented automatic pavement damage detector using an image processing algorithm on driving condition. The experimental results show that the detector is able to successfully monitor and detect pavement damages.

Puff processing is one of the preparation and processing methods of herbal medicines. This study analyzed the quality characteristics in schisandra chinensis extracts by puff processing (1 kgf/cm2, 3 kgf/cm2, 5 kgf/cm2) through changes of the lignan contents and antioxidant activity. The lignan contents and antioxidant activity of puff processing schisandra chinensis extracts (PPSCE) increased higher than compared to a control. Also, as lignan contents and antioxidant activity of PPSCE was increased with the increasing pressure but it was reduced from 5 kgf/ cm2. The results suggest that puff processing was attributed to the quality increase schisandra chinensis.

Background : Bitter gourd (Momordica charantia) is a vegetable with pantropical distribution and contains the active ingredient, such as momordicine and charantin. Moreover, bitter gourd has been reported to exhibit antidiabetic, anticancer, cardiovascular-protective and antioxidant effects. But, the distinctive bitter taste of bitter gourd was not suitable for food preference. This study was conducted to evaluate the improvement effects of bitter taste of bitter gourd with natural fermentation and roasting process. Methods and Results : Bitter gourd fruits were obtained from Headeulnyeokae Co., Ltd.(Gang-Jin 59253, Repubilc Korea). Fruits of bitter gourd were prepared by natural fermentation process for 4h at 25℃. After natural fermentation, the fruits were dried in hot-air dryer for 15h at 49-55℃. The dried fruits were roasted in 500 g batches at 120℃ for 10 min in the electric rotisserie oven. After roasting, fruit pieces were extracted with hot water and cold water. One of them was cool-type, and the other was hot-type bitter gourd tea. In the sensory evaluation, hot tea and cold tea showed the high scores on color, flavor and overall acceptability. Conclusion : These mean that roasted bitter gourd had less bitter, and it could be utilized widely as drink and food material.

In this study, the image processing technique referred as night vision was introduced in order to measure the displacement of structure during the nighttime. The validation of the reliability and the applicability of proposed method was evaluated by the scaled model test.

The purpose of this study is a image processing program development to consider the domestic situation of GPR detection. Therefore the image processing program will be developed to extract and to visualize the measured raw data.

The 'Misomi' is a rice variety derived from a cross between ‘Sobi’ which has adaptability of low fertilizer cultivation and SR21110 (Ilpum/Jinbu19) by the rice breeding team at National Institute of Crop Science, RDA in 2013. The heading date of ‘Misomi’ is August 14 and six days later than check variety, ‘Hwaseong’. It has 83 cm of culm length and 121 spikelets per panicle. It showed weaker cold tolerance than that of ‘Hwaseong’ during exposed to cold stress. ‘Misomi’ showed resistance to blast disease, K1, K2 and K3 race of bacterial blight and stripe virus, but susceptibility to K3a race, other viruses and planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and short grain shape. It has low protein content (6.2%) and similar amylose content (19.4%) to that of ‘Hwaseong’. ‘Misomi’ showed better palatability index of cooked rice than that of ‘Hwaseong’. Particulary, ‘Misomi’ showed excellent processing adaptability than ‘Chucheong’ and ‘Hwaseong’ on palatability index of cold and aseptic cooked rice. Its milled rice recovery rate is similar to those of ‘Hwaseong’. However, whole grain rate of milled rice is higher than that of ‘Hwaseong’. 'Misomi' has 5.68 MT/ha of milled rice productivity in ordinary cultivation, which was 12% higher than that of ‘Hwaseong’. 'Misomi' could be adaptable to the middle plain area and Midwest coast area in Korea (Grant No. 5635).