This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.

In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

홍삼의 일반적인 가공법인 물과 주정 혼합용매로 추출여과하여 농축액으로 제조 시 증숙 등의 가열처리에 의해 가수분해되거나 중합반응이 일어나게 되어 현재 기능성이 밝혀진 30여 가지 주요 진세노사이드 외 극미량인 200여 종의 진세노사이드가 검출되고 있어서, 오히려 홍삼 본래 의 기능성 규명과 효능 구현을 복잡하게 만들고, 추출 횟 수를 거듭할수록 떫은맛이 강해지는 등 건강기능식품으로 서 부정적인 영향을 배제하기 위하여 저온(40oC 미만)에 서 1차만 추출한 홍삼농축액을 제조한 결과 수율은 고형 분 66-77% 정도에서 26-30%를 나타내어 기존의 연구 결 과인 40.47±0.47% 보다 현저히 적은 수율을 나타내었고, 동결건조 분말의 진세노사이드 함량분석시험을 진행한 결 과 시료 18종 전체에서 진세노사이드 34종이 검출되었고, 특히 홍삼 지표성분 3종인 Rb1, Rg1, Rg3 합계는 42.48 mg/ g으로 시판 홍삼제품의 환산량 9.0 mg/g과 8.7 mg/g 보다 4-5배 많았다. 본 시료는 진한 홍삼의 향취와 함께 면역력 증진 등 6가지 기능발현에 9-25%의 소량 복용으로 1일 복 용량이 유의성 있게 작아서 복용의 편의성과 함께 제품의 보관, 유통에 장점이 있는 것으로 판단된다.

중수는 경수와 다른 물리화학적 특징으로 다양한 생물화학적 변화를 유도할 수 있다. 기존 분리공정의 단점인 에 너지소비량을 줄이고자 전기방사 폴리아마이드 분리막을 이용하여 정삼투공정을 이용하였다. 유도용액으로 NaCl과 인산을 사용하였다. 중수농도를 정량화하기 위해 FT-IR 분광법을 활용하였다. 인산과 수소/중수소의 특별한 상호작용력을 분광학적 으로 확인하였으며, 정삼투공정으로 농축이 가능할 수 있다는 것을 관찰하였다.

Recently, as interest in safe food and ingredient content has increased, the demand for highly concentrated health functional food that can be manufactured at home is increasing. Accordingly, in this study, we developed a galenic maker that can increase the extraction efficiency of herbal medicine(ginseng) ingredients and shorten the manufacturing time. After verifying the safety of the designed components through structural analysis and thermal flow analysis, the dimensions and shape of the galenic maker were determined. A prototype was produced based on the design process and the performance of the product was verified through extraction efficiency and ingredient analysis.

The CDI (Capacitive deionization) is one of the desalination technologies that use a carbon material electrode with large surface area and excellent electrical conductivity. Recently, research on a MCDI (Membrane Capacitive deionization) process, which is a combination of an ion-exchange membrane, has been actively conducted. In this study, we tried to find out the water quality of treated water and the concentration characteristics of concentrated water through TDS analysis by MCDI conventional and circulation process. In producing treated water, there was no significant difference in adsorption efficiency between MCDI conventional and circulation process. It was confirmed that both processes adsobed more than 96 %. However, the MCDI conventional process showed a low yield of 50 %, whereas the MCDI circulation process showed a high yield of 97.6 %. It's because, the wasted water was reused at desorption. In the case of the TDS concentration using MCDI circulation process, as the cycle progressed, the TDS concentration was concentrated up to 1,300 mg/L, but the rate gradually decreased. It is believed that this is because the volume of the concentrated water tank is limited, and the amount of soluble ions gradually decreases. As a result of analyzing the wasted water at MCDI circulation process through Ion Chromatography, it was confirmed that the concentration of all ions were concentrated. However, there was no significant difference in the types and proportions of analyzed ions. It is judged that the types and concentration of ions do not have a significant effect on adsorption and desorption in the MCDI circulation process.

Through sample-size-based rarefaction analyses, we tried to suggest the appropriate degree of sample concentration and sub-sample extraction, as a way to estimate more accurate zooplankton species diversity when assessing biodiversity. When we collected zooplankton from three reservoirs with different environmental characteristics, the estimated species richness (S) and Shannon’s Hʹ values showed different changing patterns according to the amount of sub-sample extracted from the whole sample by reservoir. However, consequently, their zooplankton diversity indices were estimated the highest values when analyzed by extracting the largest amount of sub-sample. As a result of rarefaction analysis about sample coverage, in the case of deep eutrophic reservoir (Juam) with high zooplankton species and individual numbers, it was analyzed that 99.8% of the whole samples were represented by only 1 mL of sub-sample based on 100 mL of concentrated samples. On the other hand, in Soyang reservoir, which showed very small species and individual numbers, a relatively low representation at 97% when 10 mL of sub-sample was extracted from the same amount of concentrated sample. As such, the representation of sub-sample for the whole zooplankton sample varies depending on the individual density in the sample collected from the field. If the degree of concentration of samples and the amount of subsample extraction are adjusted according to the collected individual density, it is believed that errors that occur when comparing the number of species and diversity indices among different water bodies can be minimized.

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.