Anaerobically treated food wastewater still contains high concentration of organic carbon and nitrogen. Consequently,subsequent treatments are needed to meet the effluent criteria of wastewater. Injection of treated food wastewater into awaste landfill body could be one alternative for its subsequent treatment. In this study, preliminary experiments wereconducted to inject treated food wastewater into waste landfill body. Firstly, Biochemical Methane Potential (BMP) testwas conducted to evaluate the methane generation potential of the injected food wastewater. Secondly, anaerobicallytreated food wastewater showed clogging problem during the initial stage of laboratory scale lysimeter injectionexperiment. Accordingly, pretreatments were needed, and we experimented the change of viscosity of the wastewater afterchemical injection (1N acid or base solution) or aeration of wastewater. From the results, BMP for the treated foodwastewater showed 373.8mL CH4/g VS, which was 53% of untreated food wastewater’s. Practically feasible solution toreduce the viscosity of treated food wastewater was 1 day aeration before injection into the waste landfill body.

본 연구에서는 강내한성 강원양파의 건조방법을 달리하 여 건조방법에 따른 이화학적 특성을 비교하였다. FD, HD 40 및 HD 60의 세 가지 분말에 대해 일반성분 분석, 색도, 갈색도, 총 페놀 함량 및 DPPH free radical 소거능을 측정 하였다. 일반성분 분석의 결과 FD의 조단백질 및 조지방의 함량이 각각 10.99%, 0.84%로 HD 40 및 HD 60 보다 유의적 으로 높게 나타났다. 색도의 경우, Hunter's value로 L값 (lightness), a값(redness), b값(yellowness)으로 나타내었다. FD의 L값이 77.19±0.01로 가장 높게 나왔으며, 나머지 a값 및 b값은 각각 6.09±0.01과 24.60±0.03으로 HD 60이 높게 나왔다. 갈변도의 경우에도 HD 60이 0.200으로 제일 높은 값으로 나타나 건조 온도가 높아질수록 양파의 갈변정도가 커진 다는 것으로 사료된다. 총 페놀 함량의 경우에 HD 40과 HD 60이 FD 보다 더 높은 함량을 나타내었다. DPPH radical 소거능은 시료의 농도를 0.1, 0.5, 1 mg/mL로 처리하 여 측정한 결과 농도에 따라 유의적으로 항산화 활성이 증가되었으며, FD 보다 HD 40 및 HD 60에서 유의적으로 더 높은 항산화 활성을 나타내었다.

We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.

The objective of this study was to evaluate the changes in the physicochemical and microbiological characteristics of pork loin meat through microwave treatment. The microwave treatment was divided into two groups: continuing microwave treatment (CW) and holding microwave treatment (HW). The microwave treatment resulted in a whiter color (L value) and affected the a, b value. The initial pH was 5.51~5.74, but it increased to 6.32~6.51 when the pork loin samples were stored for three days. During storage for 14 days, the pH changes were not significantly different (p>0.05). The thiobarbituric-acid values of all the pork loin samples increased along with the storage period, and decreased with increasing microwave dose. The volatile basic nitrogen (VBN) content of the control was higher than those of the other samples, and the VBN content decreased along with the microwave dose. The total plate counts of the pork loin samples decreased with increasing microwave dose. The study results indicated that T2 (100 W, HW) is most effective for the safety of pork loin meat without decreasing the meat’s physicochemical and microbiological characteristics.

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at 10℃: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at 4℃ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

Recently, the recycling of end-of-life vehicles is becoming increasingly interesting for less waste discharge and recovering useful materials such as valuable metals. Hence, in Korea, the target of the recycling rate is made to 85% until 2014 (energy recovery within 5%) and the recycling rate to 95% after 2015 (energy recovery within 10%) according to the law of "regulation about resource recycling of electrical and electronic products and automobiles". However, the recycling rate is around 84% in 2010, and registered numbers of shredder residue recyclers among dismantling recyclers, crushing recyclers, shredder residue recyclers, and waste gases recyclers are very few. In order to meet the goal of 85% until 2014, Korean recycling industry of ASR should grow bigger and innovative recycling technologies have to be developed as well. In the meantime, a recycling technology of automobile shredder residue is developed in the present study, in which ASR is introduced to a copper smelting process. This process is very promising because of co-beneficial effects such as recovering copper and process heat simultaneously from ASR. In this study, lab-scale melting furnace was developed and melting tests for various ASR were carried out. From the results, the physicochemical characteristics of Korean ASR were analyzed and its melting behavior was investigated for the application to the copper smelting process. In particular, melted slag products were fabricated at different melting temperatures. Then, the basicity and pouring index in the lab-scale melting furnace were examined to find out appropriate operating conditions for the melting process. As a result, Because the amount of lump coal that included in existing process samples is a little, melting state and value of pouring index are very similar to existing process samples. In result of this experiment, in case of changing lump coal to ASR, The existing copper smelting facilities, if basicity and melting temperature are well controlled, flow of melting material is considered that is almost not affected.

The grain and agronomic characteristics of Korean barley cultivars were investigated with respect to ethanol yield. Test weight, grain yield, and starch yield showed noticeable variation among the cultivars. Grain yields were higher in covered barley and non-waxy barley. Starch yield was higher in non-waxy barley than waxy barley. Protein, β -glucan, and starch content of tested cultivars ranged in 10.0-12.9%, 4.4-7.5% and 49.7-65.3%, respectively. Naked barley cultivar had higher starch content than covered barley cultivar. However, covered barley had high starch yield because it has higher grain yield than naked barley. Covered barley cultivar had higher husk content, ranging 7.6-14.0%, than that of naked barley cultivar, ranging 5.3-8.0%. Starch content was positively correlated with amylose content, test weight, ethanol yield and negatively correlated with protein, husk, β -glucan content. Ethanol yield per ton was positively correlated with starch content, but negatively correlated with husk content. Ethanol yield per hectare was positively correlated with starch yield, grain yield, grain weight and negatively correlated with protein, test weight. From this research, the important characteristics of barley cultivar as a bioethanol producing material were starch content and grain yield. Optimum barley genotype was non-waxy naked barley that had low protein, β -glucan, husk content, and high starch content and grain yield.

This research was performed to evaluate the physicochemical characteristics of waste oil, waste solvent, and waste paint as waste derived fuel (WDF) feeding materials and WDF. Low heating values (LHVs) were in the ranges of 8,313.8 ~ 10,989.5 kcal/kg for waste oil, 4,109.1 ~ 9,890.6 kcal/kg for waste solvent, 5,733.7 ~ 8,051.0 kcal/kg for waste paint, and 5,184.2 ~ 10,679.0 kcal/kg for WDF. Sulfur contents showed 0.010 ~ 1.900% for waste oil, 0.000 ~ 0.073% for waste solvent, 0.004 ~ 0.581% for waste paint, and 0.001 ~ 0.700%, respectively. Chloride contents showed the ranges of 2 ~ 4,870 mg/kg for waste oil, 0 ~ 12,900 mg/kg for waste solvent, 0 ~ 10,700 mg/kg for waste paint, and 'not detected' ~ 4,070 mg/kg for WDF. Cd, As, and Hg were detected minimally in a few sample only. Other heavy metals showed below standard permission value for WDF. Feeding materials for WDF showed greatly different characteristics within even same sorts of wastes. And, as results of LHV, S, Cl, and heavy metal contents, WDF samples investigated in this research satisfied the standard permission value for WDF.

Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE L* (lightness) value increased markedly during boiling, the CIE a* (redness) value decreased markedly during both boiling and steaming, and the CIE b* (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 °Brix, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from 5.67×103 (HM-AP jam) to 41.91×103 (jam B) dyne/cm2, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

The identification characteristics of irradiated (0.5, 1, 2, and 4 kGy) brown rice, soybean, and sesame seeds were investigated using photostimulated luminescence (PSL), thermoluminescence (TL), and hydrocarbon analysis during 12-month storage. PSL-based screening was possible for the irradiated soybean and sesame seed samples up to 6 and 12 months, respectively. The TL glow curve shape, intensity, and ratio enabled the clear dose-dependent discrimination of all the non-irradiated and irradiated samples. The TL intensity decreased during storage, but the TL glow curve did not change qualitatively, which provided enough information to confirm the irradiation treatment of the samples over the storage period. Radiation-induced hydrocarbons were found in all the irradiated samples even at 0.5 kGy, throughout the storage period. 8-Heptadecene (C17:1) and 1,7-hexadecadiene (C16:2) originated from oleic acid, and 6,9-heptadecadiene (C17:2) and 1,7,10-hexadecatriene (C16:3) originated from linoleic acid, can be used as radiation-induced markers in identifying irradiated brown rice, soybean, and sesame seeds.

전주지역의 모주는 막걸리에 인삼, 칡, 감초, 계피, 대추, 생강 등 생약재와 흑설탕을 넣고 일정시간 교반 가열한 후 여과해서 만드는 해장술 개념의 저농도 알코올성 음료이다. 기호성이 높은 모주 개발을 위한 정보를 제공할 목적으로, 전주 시내의 음식점에서 판매되는 전주모주 22종의 이화학적, 관능적 특성을 평가하였다. 이화학적 분석치의 평균값은 수분 91.28%, 알코올 1.09%, pH 4.25, 총산 0.27%, 환원당 40.68 mg/mL,

생마늘과 흑마늘의 중간 특성과 성상을 지니는 홍마늘을 개발하고 그 품질특성을 규명하고자 홍마늘의 제조공정을 온도 변화에 따라 4단계로 나누고 각 제조 단계에서 얻은 홍마늘의 이화학적 특성을 생마늘 및 흑마늘과 비교 분석하였다. 홍마늘의 외부색과 내부색은 숙성기간이 경과됨에 따라 생마늘에 비해 L값은 유의적으로 감소하였다. 조직감은 생마늘에서 가장 높았고, 흑마늘이 가장 낮은 반면 홍마늘은 숙성단계가 진행됨에 따라 점차 단단해지는 경향이었다. 숙성

배즙과 배 건조분말을 이용하여 기능성 양갱을 제조하기 위하여 물대신 배즙을 넣고 배건조분말(열풍, 동결), 백앙금, 한천, 젤라틴, 소금을 첨가하여 배양갱을 제조하였다. 배양갱의 일반성분, 총 폴리페놀 함량, 항산화활성, 색도, 조직감, 관능평가를 실시한 결과는 다음과 같았다. 물을 이용한 C양갱의 수분함량은 27.9%로 가장 많았고 열량과 탄수화물 함량은 가장 적었으며, 배즙 양갱(PJ)과 배즙과 배 열풍건조분말 양갱(PJH), 배즙과 배 동결

본 연구는 냉풍건조 곶감과 천일건조 곶감의 이화학적 품질특성을 조사하였다. 반건시 및 건시 모두 수분함량과 수분활성도에 있어서 냉풍건조 곶감이 가장 낮은 값을 나타내었다. 조단백질은 유의적인 차이가 나타났으나, 조지방은 유의적인 차이가 나타나지 않았다. 조회분과 가용성무질소물 함량은 냉풍건조 곶감에서 다소 높게 나타났다. 꽂감의 가용성 고형물 함량은 반건시의 경우 냉풍건조 반건시, 건시가 각각 40.12 , 52.29 로 가장 높은 값을 나타내었

국내 옥수수 유전자원을 계통육성하여 충남대학교 옥수수 유전 육종 실험실에서 새로 작성된 찰옥수수 교잡종을 2009년 5윌에 본 대학 옥수수 육종포장에서 재배하여 얻은 주요 식물학적 특성, 식미관련 물성검정, 영양가 분석 및 식미 평가에 대한 결과는 다음과 같다. 1. 공시된 찰옥수수 15개 교잡종에 대한 간장은 CNU08H-h39에서 235.7 cm, CNU08H-15에서 182.3 cm 범위로 공시종간에 큰 변이를 보였으며, 착수고 역시 Daehakchal Gold 1에서 83.7 cm, CNU08H-15에서 35.3 cm로 큰 차이를 보였다. 2. 이삭길이는 공시종 중에서 CNU08H-h121이 24.1 cm로 가장 길었고, CNU08H-71이 12.9 cm포 가장 작았으며 이삭직경은 Daehakehal Gold 1이 46.8 mm로 가장 굵고 CNU08H-69에서 26.1 mm로 가장 얇았다. 3. 공시종의 평균 당도는 15brix로 나타났는데 특히 CNU08H-15, CNU08H-35, CNU08H-h39, CNU08H-h102의 교잡종이 16 brix로 높은 편이었고 CNU08H-39에서 13 brix으로 가장 낮게 나타났다. 과피는 대조구인 연농찰이 46.0um 로 가장 두꺼웠고 CNU08H-39가 23.0um 로 가장 얇았다. 4. 생체이삭 내 단백질 함량은 대조구인 Ilmichal이 13.6%으로 가장 높게 나타났고, CNU08H-39가 8.6%으로 가장 낮았다. 아밀로펙틴 함량은 CNU08H-15의 교잡종이 94.5%로 가장 높았고 CaNU08H-71 에서 90.5%로 가장 낮았다. 5. 공시종에 대한 관능 평가 결과 대학찰골드 1호, CNU08H-h121 그리고 CNU08H-39순으로 높게 나타났으며 대조구인 연농찰 역시 비교적 높게 나타났다.

본 연구는 콩나물용 플라스틱 필름봉지(OPP+PE)에 포장되어 유통되는 콩나물을 냉장고 온도인 3℃ 와 대형 마트의 진열대 온도인 13℃ 로 저장한 콩나물의 품질변화에 미치는 요인을 분석하여, 유통 기간 중 콩나물의 품질변화에 대한 기초 자료를 알아보고자 하였으며, 그 결과는 다음과 같다. 1. 플라스틱 필름 봉지에 포장된 콩나물은 냉장 온도인 3℃ 에 비해 마트 진열대 온도인 13℃ 에서 세근의 발생수가 많았으며, 하배축과 뿌리의 길이도 더 길어졌으며, 수분함량과 생체중에서도 13℃ 에서 더 늘어났다. 경도 조사에서는 13℃ 에서 경도 값의 증가로 하배축이 질겨졌으며, 색도 조사에서도 3℃ 의 자엽과 하배축에서는 거의 변화를 보이지 않았으나, 13℃ 에서는 하배축은 갈색으로 변하고, 자엽은 푸르게 변하였다. 2. 자엽과 하배축의 환원당 함량변화에서는 저장 기간이 경과함에 따라 감소하였는데, 저장 기간 3일차부터 13℃ 저장조건에서 하배축에서 변화 폭이 크게 나타났다. 3. 유리당의 성분 중에서는 galactose와 fructose의 함량이 높았고, 유리당 함량의 변화는 3℃ 에 비해서 13℃ 에서 더욱 민감하게 나타났으며, galactose와 fructose의 함량은 2~3배정도 증가하였다. 4. 유리 아미노산의 함량 변화도 13℃ 에서 크게 증가하였으며, 저장 3일차부터 변화의 폭이 크게 조사되었다. 5. 조단백질의 함량 변화에서는 30.9~35.4%로 증가하였으며, 13℃ 에서 변화의 폭이 크게 나타났다. 6. PPO 활성에서는 3℃ 에서는 4일차부터 크게 증가하여 저장 9일차에서 계속 증가되었으나, 13℃ 에서는 저장 1일차부터 PPO 활성이 크게 증가하여 저장 7일 차부터는 더 이상의 증가가 없었다.

대표적인 잡곡 중에 하나인 기장의 이용성 제고를 위하여 기장을 이용한 발효주를 제조하여 이에 대한 이화학적 특성을 검토한 결과 알코올 함량은 100% 찹쌀만으로 발효시킨 시료의 경우 SH업체와 BS업체 누룩에서 각각 12.36 및 12.53%로 나타났으며, 기장을 첨가함에 따라 약간 증가하였으나 SH업체 및 BS업체 누룩 모두 12.87～13.21%의 범위로 유의적인 차이를 보이지 않았다. 당도는 SH업체와 BS업체 누룩 대조구에서 각각 21.6 및 22.4 ˚Bx 로 나타났으며, 기장 첨가량이 증가함에 따라 감소하는 경향을 보였다. pH는 대조구에서 각각 3.74 및 3.40이었고 총산도는 각각 1.40 및 1.51%로 나타났으며, 기장첨가량에 따라 유의적인 차이를 보이기는 하였으나 뚜렷한 경향을 얻었다. 탁도는 대조구에서 각각 0.441 및 0.149로서 BS업체 누룩을 이용한 발효주가 탁도가 낮은 것으로 나타났으며, 기장첨가량이 증가에 따라 증가하는 경향을 보여 탁해지는 것을 확인할 수 있었다. 색도는 SH업체 누룩의 경우 기장첨가량이 증가함에 따라 L, α 및 b-value 모두 감소하는 경향을 보였으며, BS업체 누룩은 L- 및 b-value는 감소하고 α-value는 증가하는 경향을 보였고 색차(δEab )는 증가하는 것으로 나타났다. 발효주의 주된 유기산은 lactic acid와 acetic acid가 주를 이루었고 이중 lactic acid의 함량이 높게 나타났으며, 기장 첨가량이 증가함에 따라 pH와 총산도와 마찬가지로 뚜렷한 경향을 찾기 어려웠다. 유리당으로는 glucose가 검출되었으며, 대조구에서 각각 7.580 및 7.116%로 나타났고 기장첨가량이 증가할수록 감소하는 경향을 보였다. 관능평가 결과 SH업체 누룩을 이용하여 기장을 30% 첨가한 발효주가 가장 양호한 관능적 특성을 보였다.