In previous experiment, drying efficiency of infrared and hot air dryers was investigated. On this study, drying rate of sweet potato according to different infrared interval was performed to find the optimal interval range. Steamed sweet potato was cut to a thickness of 0.5cm, the width and length were 1.5*3cm. The condition of infrared drying was 60 to 40°C, which range of interval was adjusted 5 to 20°C. Moisture content, brix, color, and texture were estimated as quality parameters. Drying rate was increased with decreasing temperature range and soluble solid contents were increased as drying time was increased, but there was no difference after 4 hours. Hardness was resulted in highest value at small temperature range and hard texture was affected by drying time. However, there were no significant differences in L, a, b value. In conclusion, small interval range of infrared was indicated highest drying efficiency and the optimal condition of drying time was 4 to 6.

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing α-amylase caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing α-amylase and a three-step infusion procedure was 13.5 °Brix adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.

Sweet potato [Ipomoea batatas (L.) lam] plant is known to have the relatively tolerance soil moisture deficit compared to other upland crops. However, recently, it has been causing plant growth inhibition and decrease storage quality due to the drought during the growing season of sweetpotato in Korea. The response of root elongation, leaf and shoot growth of sweet potato plantlets, cultivated under different water potential conditions were observed. Six varieties, such as yellow fleshed (Jinhongmi), dark-yellow fleshed (Daeyumi), dark-orange fleshed (Juhwangmi), light-orange fleshed (Dahomi, Pungwonmi), and purple fleshed (Sinjami) were used in this experiment. Using the follow water osmotic potential (WOP) levels were 0 (control), -0.05, -0.1, -0.2, -0.3, -0.4, -0.5 MPa by polyethylene glycol (PEG). In in vitro culture condition, ‘Jinhongmi’ has been inhibited rooting number and number of leaves less than 2, although slightly low WOP of–0.05 and –0.1 MPa, and at –0.2 MPa. shoot was not growing. ‘Daeyumi’, Dahomi, and Juwhangmi’ produced 2 roots as a low WOP of –0.3 MPa. and at –0.2 MPa., it appeared 2 or 3 leaves. ‘Pungwonmi’ produced similar to root number 3.9 at –0.1 MPa compared to control, but root weight decreased 75% at - 0.1 MPa more than control. Root did not grow at – 0.2 MPa for ‘Sinjami’. In nursery bed culture condition, roots fresh weight, number of leaves, and shoot length were inhibited according to the decreases of water osmotic potential. In the case of leaf area, ‘Jinhongmi’ and ‘Daeyumi’ was a significantly difference to 8.4, 22.6 cm3 at –0.2 MPa compared to control, respectively. No difference were obsered for ‘Dahomi’ at -0.1 and –0.2 MPa. ‘Pungwonmi’ was decreased 86% at -0.1 MPa compared to the control. ‘Juhwangmi’ and ‘Sinjami’ was a significantly difference to 15.5, 3.6 cm3 at –0.1 MPa compared to control of 22.9, 16.8 cm3, respectively.

단감원에서 식나무깍지벌레의 발생을 최소화하고자 시기별 발생특성과 우수 방제약제를 선발하였다. 가지에서 월동한 약충이나 암컷 깍지 는 9월 중순경에 교미 후, 월동에 들어가며 다음 해 봄철에 기온상승과 더불어 포란과 산란의 과정을 거쳐, 5월 중하순까지 산란을 마친 후 죽었 다. 수컷은 대부분 9월 말까지 우화하여 암컷과 교미하고 죽었으나 낙엽에서 월동하는 개체의 경우 모두 사멸하였다. 식나무깍지벌레의 산란 특 성은 매년 기상상황에 따라 차이가 있었고, 4월 중순부터 5월 중·하순까지 산란하고, 5월 초․ 중순에 산란 최성기를 보였다. 산란 량은 160개 정 도로 추정되며, 산란 최성기로부터 약 1주일 경과 후 부화 최성기를 보였다. 여름철에는 7월 초․ 중순에 시작하여 8월 중․ 하순까지 산란하고, 7월 말과 8월 초에 산란 최성기에 도달하며, 암컷 한 마리당 산란수는 봄철보다도 다소 적은 130개 정도이고, 난 기간은 약 4일로 추정되었다. 가는 가지에서 월동한 성충이 산란한 알로부터 부화한 1세대 약충은 가지와 잎에서 각각 10%, 90% 정도의 비율로 관찰되었다. 가는 가지에서 대부분 암컷 깍지로 발육하고 2009년 7월 27일 2세대 약충 발생 최성기에 도달한 다음 8월 중 ․ 하순경부터 월동처로 정하고 살아간다. 암컷과 수컷 깍지 는 8월 이전까지 잎에서 거의 비슷한 비율로 발육하다가, 2009년 8월 12일 이후 잎에서 수컷의 약충 발생 최성기를 시작으로 8월 27일 수컷 깍지 벌레 발생 최성기, 9월 14일 전후로 수컷 성충의 발생에 이르기까지 일관된 발생관계를 관계를 보여주었다. 8월 12일 잎에서 관찰되는 약충 중 75% 정도는 발육하여 수컷으로 우화하여 교미하고 죽는 것으로 나타났다. Buprofezine+dinotefurn (20+15) WP로 6월 9일과 16일 2회 방제 하고 7주 후에 생사충을 판정한 결과 방제가가 90.6%로 나타났다.

대중음악은 개성있는 뮤지션들에 의해서 여러 스타일의 곡이 만들어지는 현재까지 계속 변화 하고 발전하고 있다. 그에 따라 색다른 음색의 보컬리스트들이 출현하였는데 대체로 장르마다 대표적인 음색이 연상되어 진다. 마이클 잭슨은 그의 독창적인 보컬 기법을 사용함으로써 하드 록, 펑크, 디스코와 같이 보통 미성인 보컬이 주로 시도하지 않았던 여러 장르를 혼합해서 그만 의 독특한 음악 발표를 통해 확장된 미성의 보컬 표현법을 제시하였다. 본 연구는 마이클 잭슨 의 보컬 분석을 통해 그의 특징적인 보컬 기법을 찾고 이를 각각의 특징별로 나누어 분석한다. 그리하여 미성 보컬이 실제 연주에서 구체적으로 어떻게 사용하고 응용할 수 있는지의 방법과 그 사용 효과를 알아보았다.

Recently, additive-free sweet potato has been commercialized as a healthier snack food. However, these products are producing by semi-dried form to extend shelf-life, hence the products also possesses hard texture during chewing. To produce crispy sweet potato snack, this study was attempted to dry the semi-dried sweet potato instantly by a hot-press (HP) process. Mashed sweet potato was reformed and semi-dried at 65°C for varying time to provide various final moisture contents. The semi-dried samples were subjected to HP at the process temperature of 175-180°C for 2 seconds. As quality parameters, moisture content, brix, color, texture and sensorial test of the products were evaluated. Based on the results, optimal quality of the product was obtained by the semi-dried sample with 15~18% moisture at which the products exhibited good crispiness with bright yellow color. When the moisture content of the sample before HP was lower than 15%, the final products were normally broken during the HP process. In addition, extreme browning appearance was generated in this condition. Conversely, the sample with more than 18% of moisture was not completely dried by HP and the final product did not possess the crispy texture, although this product showed bright yellow appearance. Consequently, this study demonstrated the potential application of HP in sweet potato processing and the best condition was greatly affected by moisture content of sample prior to HP process.

Ethyl formate (EF) and phosphine (PH3) is an alternative fumigant to methyl bromide (MB). For applying import sweet pumpkins in Korea, the efficacy of EF and PH3 was evaluated on Tetranychus urticae adult and egg stage which is pest in sweet pumpkins. The eggs of T. urticae were more tolerance than adults in both EF and PH3. When T. urticae eggs were treated with EF for 4 hrs, LCT99=107.63 mg/L and LCT99=45.37 mg/L at 5°C and 20°C, respectively. PH3 treatment at 5°C and 20°C for 24 hrs, eggs were controlled LCT99=49.44 mg/L and LCT99=17.23 mg/L, respectively. The mixed treatment of EF and PH3 showed no significant synergistic effect on T. urticae. However, EF (80 mg/L) and PH3 (4 mg/L) treatment did not cause any external phytotoxicity damages in sweet pumpkin even when treated with the maximum amount of fumigant at 5℃ and 20℃ for 24hrs.

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of 25±0.5%. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and 80oC. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of 80oC, and air velocity of 0.8 m/s. The highest sugar content (59.11 oBrix) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

단수수[Sorghum bicolor (L)]는 당류가 풍부한 사탕수수, 사탕무와 같은 주요 바이오연료 작물 중의 하나이다. 단수수 착즙액은 단수수 줄기를 압착하여 추출하며 주요 성분는 glucose와 fructose 그리고 sucrose로 구성되어 있다. 에탄올은 효모발효공정을 통하여 단수수 착즙액으로부터 쉽게 생산할 수 있다. 단수수 착즙액은 당류 뿐만 아니라 질소나 인산과 같은 다양한 무기영양원도 함유하고 있어 종균 배지로 활용성이 높다. 상업적인 에탄올 생산 공정에서 종균배양은 중요한 발효공정 중의 하나이며 공정비용 절감 을 위해 최적화된 배지가 필수적이다. 본 연구에서는 섬유질계 바이오에탄올 생산을 위한 종균의 배지로서 단수수 착즙액의 특성을 평가하였다. 단수수착즙액의 발효기질 적합성을 평가하기 위해 YPD 및 억새 당화 액을 비교하여 실험하였으며, YPD배지 중 yeast extract 와 peptone은 각각 5 g/L의 농도로 사용하였다. 각각의 기질들은 당 농도가 2%, 5%, 10%가 함유되도록 제조하여 발효를 통한 균체농도를 측정하였다. 그 결과 YPD와 단수수착즙액을 배지로 사용하였을 때 발효 24시간 후에 최대 2.5 x 108 CFU/mL 이상의 균 체농도를 나타내었다. 결과적으로 단수수착즙액은 12시간 발효 후에 1.0 x 108 CFU/mL 균체를 생산하여 섬유질계 바이오에탄올 생산을 위한 종균 배지로서 YPD를 대체하여 사용할 수 있음을 확인하였다.

Quality assessment of sweet persimmon or “Fuyu” was evaluated over room temperature distribution periods after 40-day storage at 0oC cold room. All Hunter’s values (L, a, and b) of sweet persimmon were significantly decreased after 4-day room temperature distribution while the flesh firmness was drastically decreased after 3-day room temperature distribution. Glucose and fructose contents were significantly increased by the degradation of sucrose after 3-day room temperature distribution. The highest extraction yield was obtained in the flesh of persimmon. Extraction yields of each part of “Fuyu” persimmon were 15.53% for flesh, 10.53 for seed, and 13.83 for flower bud. However, the total phenolic content of flesh was 4.8 μg/mg which was extremely lower than that of the seed (175.5 μg/ mg) and flower bud (178.2 μg/mg) of sweet persimmon. With high phenolic content, both the flower bud and seed of sweet persimmon showed excellent antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging test. The results showed a great potential for byproducts (seed and flower bud) of long-term, cold-stored sweet persimmon “Fuyu” as a good antioxidant material for novel functional foods.

Euzophera batangensis (Lepidotera: Pyralidae) is seriously damaging trunks or branches of persimmon tree (Diospyros sp.). We tested the attractiveness of (Z)-9-tetradecen-1-ol (Z9-14OH) and (Z9,E12)-tetradeca- 9,12-dien-1-ol (Z9,E12-14OH) with single or blended baits at southern parts of Korea in 2014 and 2015. The monoene was not attractive at all at three places during the two years. In 2014, diene was equally or more attractive than the mixture in Jinju and Suncheon, respectively. In 2015 too, the attractiveness of diene and mixture was not different in Jinju and Munsan. Monitoring of the seasonal occurrence of E. batangesis with the sex pheromone components revealed that it occurred three times a year; the first occurrence from early April to mid May, the second from early Jun to mid July, and the third from late August to late September.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

애기유리나방과 복숭아유리나방의 성페로몬 트랩을 이용하여 2013년부터 2015년까지 경남과 전남지역의 단감원에서 이들의 발생소장을 조사하였다. 두 종 모두 년 2회 발생하는 것으로 조사되었다. 애기유리나방의 1화기의 발생최성기는 5월 하순, 2화기는 9월 중·하순인 것으로 나 타났다. 복숭아유리나방의 1화기 발생최성기는 해에 따라 조금씩 달라 5월 상순 - 6월 상순 정도이었고, 2화기 발생최성기는 애기유리나방처럼 9 월 중·하순으로 조사되었다. 년도별 지역별 유인량을 종합해보면 애기유리나방은 1세대의 유인량이 2세대보다 약 1.9배 많았으나 복숭아유리나 방의 경우에는 이와 반대로 2세대의 유인량이 1세대보다 약 1.3배 많았다. 그러나 복숭아유리나방의 감나무에 대한 피해여부는 아직까지 밝혀진 바가 없다.

본 연구는‘부유’단감의 경제적 가치를 평가하기 위해 이루어졌다. 연구를 위해 최근 9년간의 단감 ‘부유’주산지 소득조사 원시자료(707농가)와 현장을 방문하여 조사한 47농가의 자료를 이용하여 kg 당 수취가격, 투입비용, 주당 수량을 분석하였다. 연구결과 단감‘부유’의 손익분기수령은 성장기 8수 령과 쇠퇴기 85수령으로 분석되어 단감‘부유’의 경제적 갱신 한계 수령은 85수령으로 나타났다. 주당 수량은 65수령을 전후로 가장 높은 것으로 나타났다. 경제적 내용연수 85수령을 기준으로 한 단감‘부 유’의 주당 경제적 가치는 수익접근법에 의해 10,488천원, 비용접근법에 의해 9,249천원으로 분석되었 다.