지속저인 산업발전은 화석 연료사용과 에너지 사용을 증가시켰으며, 각 국가별 온실가스 배출은 증가하고 있는 실정이다. 국제사회는 지구 온난화 방지를 위해 1997년 교토 의정서를 채택하였고, 이산화탄소(CO2) 순 배출량 0을 목표로 하여 자체적으로 온실가스 배출 목표를 정하고 실천하고자 2015년 '파리기후변화협정'을 채택하였다. 우리나라는 2015년 '파리기후변화협정' 체결 후 2030년까지 2017년 총 배출량 대비 24.4 % 감축을 목표로 설정하였다.(외교부, 2020) 국내 사회 각 분야에서는 온실가스 감축을 위해 노력하고 있으며, 도로분야에서는 온실가스 저감을 위한 환경친화형 도로 설계와 시 공기술 개발을 위한 연구들이 검토되고 있다. 그 중 가열 아스팔트 혼합물 제조 시 사용되는 기존의 연료(중유, 벙커씨유, 정제유 등) 를 상대적으로 탄소배출량이 적은 연료(LPG, LNG)로 전환하거나, 플랜트 생산온도를 낮추어 사용되는 연료를 저감하는 방법 등 다양 한 연구를 진행하고 있다. 따라서 본 연구에서는 일반 가열 아스팔트 혼합물보다 약 50℃ 낮은 상태에서 생산할 수 있게 도와주는 탄소저감형 첨가제를 적용 한 저가열 아스팔트의 특성을 파악하고자 하였다. 기본 물성시험으로는 연화점, 신도, 회전점도를 시험하였으며, 공용성 등급 시험을 통하여 PG 등급을 확인하였다. 또한 기존에 상용화된 제품과 차이를 보기 위해, 첨가제가 투입되지 않은 일반 아스팔트와 중온 첨가 제 2종(고상형, 액상형)이 적용된 중온 아스팔트도 동일한 시험을 진행하였고, 저가열 아스팔트와 비교·분석 하였다.

As the number of households with pets has increased worldwide, there is a growing trend of accepting pets as family members. Consequently, the pet food market has seen the emergence of concepts such as “human-grade,” “raw (PMR and BARF),” and “no synthetic additives” pet food. These concepts not only fulfill essential nutrients but also consider the health and habits of pets, a crucial aspect that should be at the forefront of our work. However, these types of pet food are prone to microbial contamination and component alterations caused by heat. Current studies and products have recently been developed overseas to apply non-thermal sterilization technologies to pet food commonly used in the food industry. In contrast, the domestic standards for non-thermal sterilization in pet food are insufficient. Therefore, a comprehensive review of non-thermal sterilization technologies, such as high-pressure processing (HPP), radiation, and plasma predominantly applied in the international pet food market, is deemed necessary. This review is expected to provide guidelines for non-thermal sterilization standards in domestic pet food, thereby laying the foundation for the safe production of raw pet food.

PURPOSES : This study analyzed the amount of fuel consumption and atmospheric emissions by type of asphalt concrete mixtures. METHODS : Asphalt concrete mixture was produced directly at the plant, fuel consumption was measured compared to daily production, and atmospheric emissions emitted during the production process were measured. Hot and warm asphalt mixtures were produced, and analyses were conducted according to weather conditions and production volume. RESULTS : The fuel use per ton was confirmed to reduce energy by approximately 23.5% in WMA compared to HMA due to differences in the production temperature during the production of asphalt mixtures. Additionally, HMA production yielded 1.6 times higher atmospheric emissions for CO2 and 3.8 times higher for NOx than that for WMA, indicating that CO2 and NOx emissions tended to increase as fuel consumption increased. CONCLUSIONS : When producing asphalt mixtures, the production temperature, production volume, atmospheric conditions, and site conditions have a significant impact on fuel usage and atmospheric emissions.

본 연구에서는 유도가열기법을 활용한 콘크리트 촉진 발열양생 기술의 효율성을 평가하기 위하여 철근 배근 및 전도체 변수에 따른 유도가열에 의한 콘크리트 온도향상 성능 및 압축강도를 평가하였 다. 먼저 철근 자체의 유도가열 성능을 평가한 결과, 주철근 및 나선철근 모두 유도가열 직후 10분 이 내에 목표온도인 70℃에 도달하여 충분한 가열성능을 나타내었다. 주요변수로 나선철근의 유무, 나선 철근의 간격, 피복두께, 거푸집 종류, 시험체 크기의 변수를 고려하여 15시간의 유도가열 발열양생 후 압축강도 평가를 실시하였다. 평가 결과, 철근을 포함한 경우 유도가열 발열양생 효율이 약 20~85% 만큼 증가하였다. 또한 총 6종(강섬유, 비정질강섬유, 전기로슬래그, 탄소섬유, 탄소나노튜브, 흑연나노 섬유)의 전도성 재료를 선정하여 재료 자체의 유도가열을 통해 발열성능을 평가하였다. 평가결과 강섬 유, 비정질강섬유, 전기로슬래그는 1~7분 사이에 가열 목표온도인 70℃에 근접하게 도달하여 유도가 열에 의한 콘크리트 발열성능을 향상 시킬 수 있는 혼입재료로 최종 선정하였다. 이상의 3가지 전도체 를 혼입하여 콘크리트를 타설한 뒤 15시간 유도가열 후의 압축강도를 평가한 결과, 강섬유 1%를 혼 입한 경우 발열양생을 실시하지 않은 상온양생에 비하여 강도가 186% 증가하였고, 잔골재의 50%를 전기로 슬래그로 치환한 경우 발열양생을 실시하지 않은 상온양생에 비하여 강도가 187% 상승하였다.

PURPOSES : In this study, the resources and energy consumed to produce hot mix asphalt mixtures and hot mix reclaimed asphalt mixtures in asphalt concrete plants were estimated and the emissions from the detailed processes of the production process were evaluated based on TRACI(the tool for the reduction and assessment of chemical and other environmental impacts). METHODS : To estimate the energy consumption of the aggregate drying process, which consumes a significant amount of energy in the production process, an energy consumption calculation model based on the thermal equilibrium equation was used, and the energy consumed for material transportation, storage, and operation of other facilities was cited from the literature. RESULTS : For the system boundary conditions established and the inventory considered, the emissions to produce one ton of hot mix reclaimed asphalt mix are greater than the emissions to produce one ton of hot mix asphalt mix for a number of key impact categories. The process of producing hot mix reclaimed asphalt mixtures was evaluated to consume more resources and energy in the production of recycled aggregates and heating for drying than in the production of hot mix asphalt mixtures, but less resources and energy in the production of binders and natural virgin aggregates and the heating to heat these materials. CONCLUSIONS : The results of the emissions assessment using the life cycle inventory for the production of hot mix asphalt mixtures were generally similar to the results understood in the field and in much of the literatures, confirming the reliability of the methodology. However, in order to evaluate the dominance of specific processes or mixtures, it is believed that the construction of a wide range of inventory databases after inventory redesign is necessary for a specific and rigorous assessment.

PURPOSES : There has been increasing interest in South Korea on warm-mix asphalt (WMA) and cold-mix asphalt (CMA) technologies that allow production of asphalt pavement mixtures at comparatively lower temperatures than those of hot-mix asphalt (HMA) for use in pavement engineering. This study aims to evaluate the feasibility of replacing HMA pavement with WMA pavement with the goal of reducing CO2 emissions associated with asphalt production for road construction. METHODS : Changes in the dynamic modulus characteristics of WMA and HMA according to short-term and long-term aging were evaluated. In addition, the effects of water damage were evaluated for short- and long-term aging stages. RESULTS : For WMA, in the process of mixing and short-term aging, early-age dynamic modulus decreased owing to low temperature and reduced short-term aging (STA) time. This could result in early damage to the asphalt pavement depending on the applied traffic load and environmental load. CONCLUSIONS : Mastercurves of the dynamic modulus were used for comparative analysis of WMA and HMA. Compared to the dynamic modulus after STA of HMA, the estimated aging time determined by experiments for WMA to achieve the required stiffness was more than 48 hours, which is equiva-lent to approximately 4 to 5 years real service life when converted. It is considered that further studies are needed for performance optimization to achieve early-age performance of the asphalt mixes.

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

To suppress mold generation of yujacheong, Penicillium chrysogenum LB31 was cultured, and spores were harvested and put into yujacheong. Antioxidant activity, useful ingredients, mold size and incidence were investigated while storing yujacheong for 30 days, after sterilization with different methods (nontreatment, ozone gas emission, heating after ozone gas emission and heating). The results showed that the content of narirutin, naringin, hesperidin, or neohesperidin, which are functional components of yuzu, increased as the storage period increased in all the treatment units. In addition, mold generation was not observed until the 15th day in the heat treatment group after ozone gas emission. As the treatment group emitted ozone gas. molds of 34.8 and 112 mm2 in size were observed on the 30th day. These results suggested that ozone sterilization can prevent microbial contamination, further extending the shelf life of yuzacheong and maintaining a fresh state.

현재, 국내에서는 가공식품인 식용유지에 대한 잔류농약 허용기준이 설정되어 있지 않아 잔류농약은 식용유 품질평 가의 사각지대라 할 수 있다. 본 연구에서는 식용유지에서 가열증류법을 이용하여 68종의 농약을 대상으로 추출 및 정 제법을 최적화하여 GC-MS/MS 분석법을 확립하였다. 가열 증류법은 가열온도 및 시간의 영향을 받았으며 이동상의 역 할을 하는 질소의 유량과 용출용매의 종류에는 큰 영향을 받지 않는 것으로 나타났다. 본 연구에서 잔류농약의 결정 계수(R2)는 0.99 이상으로 나타났고, 정량한계(LOQ)는 0.01- 0.02 mg/L이었으며, 대두유를 이용하여 0.01, 0.02, 0.1, 0.5 mg/L 수준으로 회수율 실험 결과 평균 회수율(n=5)은 66.1- 120.0%이었고 상대표준편차는 ±10%이하로 나타났다. 또한 실험실내 일간정밀도는 11%이하로 조사되어, 식품의약품안 전평가원의 ‘식품등 시험법 마련 표준절차에 관한 가이드라 인(2016)’에 적합한 수준임을 확인하였다. 따라서 본 연구에 서 개발한 시험법은 식용유지의 잔류농약 안전관리를 위한 시험법으로 활용이 가능할 것으로 기대된다.

Because magnets fabricated using Nd-Fe-B exhibit excellent magnetic properties, this novel material is used in various high-tech industries. However, because of the brittleness and low formability of Nd-Fe-B magnets, the design freedom of shapes for improving the performance is limited based on conventional tooling and postprocessing. Laserpowder bed fusion (L-PBF), the most famous additive manufacturing (AM) technique, has recently emerged as a novel process for producing geometrically complex shapes of Nd-Fe-B parts owing to its high precision and good spatial resolution. However, because of the repeated thermal shock applied to the materials during L-PBF, it is difficult to fabricate a dense Nd-Fe-B magnet. In this study, a high-density (>96%) Nd-Fe-B magnet is successfully fabricated by minimizing the thermal residual stress caused by substrate heating during L-PBF.

Due to its excellent processability, thermal conductivity and high corrosion resistance, copper tubes applied to heat exchangers are being joined through brazing to increase heat exchange efficiency. In order to improve performance, the issue of joint quality of copper tubes, a major member of heat exchangers, is emerging, so research is needed to obtain excellent joint quality of brazing joints that may be damaged. In this study, the quality change of joints according to process variables was studied through induction heating brazing experiments using high frequency. The depth of penetration, which indicates the quality of the junction, was measured, and the center position of the high-frequency electrode and the height of the electrode, which change the location of the heat source applied to the junction, were selected as process variables. Lastly, the thermal image data obtained between the brazing experiments were obtained and the joint quality according to the temperature gradient of the joint was analyzed.

본 연구는 집단급식소에서 제공되는 빈도수가 높은 비 가열 및 가열조리 엽경채류에 사용되는 차아염소산나트륨 수에 대하여 미생물적 안전성을 평가하고자 수행되었다. 비병원성 대장균과 장출혈성 대장균의 칵테일(E. coli O157:H7)을 엽경채류(초기 균수 7-8 log CFU/g)에 인위적 으로 오염시킨 후 차아염소산나트륨을 5분간 침지 후 흐 르는 물에 3번 씻어서 생균수를 측정하였다. 실험 결과 초 기 오염물질에 비해 살균효과가 1-2 log CFU/g 저감화하 여 대조군에 대해 유의적인 차이가 있었다(P<0.05). 잎채 소의 특성에 따라 약간의 차이가 있었는데 표면적이 클수 록, 덜 거칠고 잎이 부드러울수록 살균효과가 높았다. 200 mg/kg으로 처리하였을 때 100 mg/kg에 비해 0.1-0.3 log CFU/g만큼 효과가 더 감소하였으나 농도 증가에 따 른 유의적 차이는 없었다(P>0.05). 그러므로 학교급식위생 관리지침에서 제시한 기준 이상으로 차아염소산나트륨 농 도를 높이는 것은 불필요하다고 판단된다. 그러나 잎채소 는 일반적으로 미생물의 초기 오염도가 높기 때문에 차아 염소산나트륨 처리만으로는 안전한 수준의 저감을 달성하 기 어려워 생물학적 위험이 잔존한다. 따라서 여름철에 가 열하지 않은 잎채소의 대체 조리방법을 개발하는 것이 안 전성에 보다 효과적인 것으로 판단된다.

본 연구에서는 비가열 떡 제조업체 3곳을 대상으로 원 재료, 제조설비 및 계절별 제조공정에 대한 미생물 오염 도를 분석하였고, 여름철 불림 시간에 따른 미생물 오염 도 및 불림 수 온도 조절을 통한 미생물 저감 효과를 확 인하고자 하였다. 3업체의 원재료 일반세균수는 2.69-5.08 log CFU/g 범위로 검출되었으나 제조공정 중 불림공정에 서 미생물 오염도가 급격히 증가함을 확인하였다. 계절에 따른 제조공정별 미생물 오염도 분석결과, 여름철 불림공 정에서 일반세균 및 대장균군이 7.01 및 3.96 log CFU/g 로 다른 계절에 비해 유의적으로 높게 나타났고, 이후 공 정에서도 높은 오염도를 유지하여 냉동공정에서 일반세균 이 6.24 log CFU/g로 법적인 기준을 초과하여 검출되었다. 여름철 불림 초기 수온은 19.1oC에서 불림 12시간 후 26.8oC까지 상승하였고, 불림시간에(3, 6, 9, 12 h) 따른 제조공정별 미생물 오염도 분석결과, 불림시간이 길어질수 록 미생물 오염도가 유의적으로 높게 나타났고, 불림 9시 간 이후부터 냉동공정의 일반세균 수치가 냉동식품의 법 적인 기준을 초과하여 검출되었다. 여름철 불림 수의 온 도 상승을 억제하기 위하여 얼음팩을 이용하여 불림 수온 을 조절한 결과, 불림 12시간까지 20.1oC로 유지되어 조 절 전보다 약 7oC가량 낮게 나타났다. 이에 따른 제조공 정별 미생물 오염도 분석결과, 3업체의 불림 12시간 이후 냉동공정 일반세균 평균값이 4.42 log CFU/g로 조절 전보 다 1.77 log CFU/g 감소한 것으로 확인되었다. 이상의 결 과로 볼 때, 안전한 비가열 냉동떡 생산을 위해서는 업체 에 맞는 불림시간 및 불림 수 온도조절 등의 선행요건 관 리기준 설정이 필요하며, 이러한 선행요건 관리기준의 적 용으로 비가열 냉동떡 제조 HACCP system의 안전성이 확립될 수 있을 것으로 판단되었다.

This study was conducted to investigate the effect of manufacturing temperature on curcuminoid contents and the antioxidant activity of turmeric (Curcuma aromatica Salab.) powder-enhanced nurungji. Two different processes employed turmeric powder (2%): AR (added after rice cooked) and BR (added before rice cooked). AR and BR nurungji samples were prepared by heating cooked rice at 180oC, 200oC, and 220oC for 3 minutes. As a result of the HPLC analysis, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin decreased as the heating temperature increased. Moreover, AR samples showed higher curcuminoids than BR samples. The total polyphenol contents, DPPH, and ABTS radical scavenging ability proportionally increased with the increase of the manufacturing temperature. On the other hand, flavonoid contents were decreased with increasing temperature. These results suggest that the preparation of turmeric powder-enhanced nurungji by AR process at 200oC is preferable to preserving curcuminoid contents and antioxidative activity.

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.