To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

In this study, we explored the potential of the Maillard reaction-based time-temperature indicators (TTI) as a tool for predicting and visualizing moisture variations during high-temperature drying. Using activation energy analysis, we found that the Maillard reaction-based TTI could not only visualize but also predict changes in moisture contents during high-temperature drying of 60-80oC. The color changes of the Maillard reaction solutions were distinct enough to be discerned with the naked eye, transitioning from colorless to black via the shift of yellow, light brown, brown, and dark brown. The dynamic characteristics for the color change in the Maillard reaction solutions and the moisture changes in the drying of thin-layer apples could be expressed with high suitability using a logistic model. This suggests that the Maillard reaction-based TTI can potentially be a practical and reliable tool for predicting the moisture changes for the high-temperature drying of thin-layer apples, offering a promising avenue for future research and applications.

The aim of this study was to investigate the effect of isolated lactic acid bacteria (LAB) on the quality of high moisture rye silage. Rye forage (Secale cereale L.) was harvested at the heading stage (27.3% of dry matter (DM)) and cut into approximately 3-5 cm lengths. Then, the forage divided into 4 treatments with different inoculants: 1) No additives (CON); 2) Lactobacillus brevis strain 100D8 at a 1.2 x 105 colony-forming unit (cfu)/g of fresh forage (LBR); 3) Leuconostoc holzapfelii strain 5H4 at a 1.0 x 105 cfu/g of fresh forage (LHO); and 4) Mixture of LBR and LHO (1:1 ratio) applied at a 1.0 x 105 cfu/g of fresh forage (MIX). About 3 kg of forage from each treatment was ensiled into a 20 L mini-bucket silo in quadruplicate for 100 days. After silo opening, silage was collected for analyses of chemical compositions, in vitro nutrient digestibilities, fermentation characteristics, and microbial enumerations. The CON silage had the highest concentrations of neutral detergent fiber and acid detergent fiber (p = 0.006; p = 0.008) and a lowest in vitro DM digestibility (p < 0.001). The pH was highest in CON silage, while lowest in LBR and MIX silages (p < 0.001). The concentrations of ammonia-N, lactate, and acetate were highest in LBR silage (p = 0.008; p < 0.001; p < 0.001). Propionate and butyrate concentrations were highest in CON silage (p = 0.004; p < 0.001). The LAB and yeast counts were higher in CON and LHO silages compare to LBR and MIX silages (p < 0.001). However, the mold did not detect in all treatments. Therefore, this study could conclude that L. brevis 100D8 and Leu. holzapfelii strain 5H4 can improve the digestibility and anti-fungal activity of high moisture rye silage.

This study aims to investigate the physicochemical properties of meat analogs by using high and low moisture extrusion processes to create a plant-based analog burger patty material. The isolated soy protein blends of low- and high-meat analogs (LMMA and HMMA) were texturized using the twin-screw extruder equipped with a cooling die. The highest hardness, cohesiveness, chewiness, and cutting strength were observed in beef, but the highest stringiness was indicated in HMMA. The highest integrity index was seen in beef, while LMMA had the highest nitrogen solubility index (NSI). LMMA also had the highest water holding capacity (WHC) and water absorption capacity (WAC), whereas beef had the highest oil absorption capacity (OAC). LMMA had the highest emulsifying activity (EA) and emulsion stability (ES) in emulsifying properties. Further, the highest protein digestibility was revealed in LMMA. This study suggested that extrusion process types influence the quality of meat analog, which could be the elementary source for manufacturing the analog burger patty.

This study was conducted to examine the effect of new inoculants on in vitro digestibility and fermentation characteristics of high moisture rye silage. Rye was harvested at heading stage and divided into 5 treatments, following: No additives(CON); L. plantarum R48-27(NI1); L. buchneri R4-26(NI2); mixture of NI1 and NI2 at 1:1 ratio(MIX); and L. buchneri(LB). The rye forage was ensiled into 10 L bucket silo for 100 days. In vitro digestibility of dry matter and neutral detergent fiber were highest(p<0.05) in NI2 silage. The pH in NI2 and LB silages were lower(p<0.05) than CON silage. Lactate concentration was highest(p<0.05) in NI1 silage. While concentrations of acetate and propionate were highest(p<0.05) in MIX silage. Lactates : acetate ratio was highest(p<0.05) in NI1 silage, but lowest in LB silage. Butyrate concentrations of NI2 and LB silages were lower(p<0.05) than that in CON and NI1 silages. Lactic acid bacteria (LAB) count in all inoculated silages was higher(p<0.05) than that in CON silage, while yeast count in LB silage was lower than in CON, NI1, and MIX silages. In conclusion, application of NI2 inoculant could improve potentially fermentation quality and digestibility of high moisture rye silage.

The effects of temperature (150°C and 160°C) on physicochemical properties of extruded texturized vegetable protein with mealworm (0%, 15%) were studied. The extrusion process had a screw speed of 250 rpm, moisture content of 65%. The variation of formula was gluten content of 40% in 4 samples and none of gluten in 4 samples. As addition of mealworm increased and temperature increased, breaking strength and integrity index decreased, The nitrogen solubility index and protein digestibility increased as addition of mealworm increased and temperature decreased. DPPH radical scavenging activity significantly increased as addition of mealworm increased and temperature increased. On the contrary, the value of rancidity decreased as addition of mealworm increased even in 60 days. In conclusion, addition of mealworm became softer texture, and protein quality of the extruded texturized vegetable protein. The process promoting functionality such as improvement of antioxidant function was confirmed through this study. Also, adjusting temperature have an effect on protein content and antioxidation. The addition of gluten of 40% resulted in improving texture of TVP.

The objective of this study was to determine the effects of moisture content and screw speed on the physical properties of high moisture meat analogue. Extrusion conditions were moisture content (65, 70%), screw speed (150, 200 rpm), a fixed barrel temperature (160℃), and feeder rate (100 g/min). Specific mechanical energy (SME) input decreased as moisture content increased from 65 to 70%. The high moisture meat analogue at 65% moisture content and 150 rpm had higher water absorption capacity, elasticity, cohesiveness, chewiness and cutting strength than those of high moisture meat analogue at 70% moisture content and 150 rpm. However, the high moisture meat analogue at 70% moisture content and screw speed 200 rpm had a lower integrity index, elasticity, cohesiveness, chewiness and cutting strength than those of high moisture meat analogue at 65% moisture content and 200 rpm. In conclusion, the tested physical properties of high moisture meat analogue were more affected by moisture content than screw speed.

In this study, a field study was conducted to investigate the relationship between high-resolution remote images and the volumetric moisture, and the number of compaction. Changes in the shape of the surface and soil moisture content were observed and correlated with the number of compactions using roller equipment. As the compaction is repeated, the surface is flattened and the terrain curvature decreases and converges to zero. In particular, the tangential curvature changes as the number of compactions increase. Due to soil compaction, the vegetation index changed from a positive to a negative value, and most of the test site area was homogenized with a negative index. This suggests a decrease in porosity and an increase in volumetric water content associated with increasing soil compaction. Soil moisture, measured using a frequency domain reflectometry(FDR) sensor, tends to increase proportionately with the number of vibration compactions, but the correlation between the number of compactions and soil moisture is unclear. This study suggests that while it is necessary to consider the reproducibility of the experiments performed, the compaction quality of the soil can be evaluated using high-resolution terrain factors and soil moisture.

Background : This study was development of moisture tolerance and high-yielding Rehmannia glutinosa cultivar. Methods and Results : Segang is developed by the medicinal crop breeding team of National Institute of Horticulture and Herbal Science(NIHHS), Rural Development Administration(RDA), during the period from 2005 to 2015. The reproduction of Rehmannia glutinosa has been accomplished mainly by vegetative propagation with its seedlings have many variants. The cultivar was selected from seedling of Jihwang 1(check variety). The plant type of Segang is some rising from ground. Regional yield trials conducted at three site from 2014 to 2015. The root yield of Segang was 21.1ton per hectare, which was increased 12% compared with Jihwang 1. Also, Segang has higher catalpol content and dried root ratio compared with Jihwang 1. Conclusion : Segang is a moisture tolerance and high-yielding Rehmannia glutinosa cultivar.

난분 함수량에 따른 생육반응에서 건중에 비해 생체중의 변화가 현저하였다. 특히 난분 함수량이 0%± 5인 C point는 100%± 5인 A point에 비해 16.1g에서 4.7g으로 지하부의 생체중 감소가 매우 격감하였으나, 지상부의 생체중에서는 3.5g에서 2.1g으로 다소 감소하는 경향을 볼 수 있었다. 건중에서는 현저한 차이를 볼 수 없었다. 또한 엽록소와 총수용성 탄수화물(Total soluble carbohydrate)에서 용토 내의 함수량에 따른 현저한 차이를 볼 수 있었으나, 지상부와 지하부에 따른 다른 현상을 볼 수 있었다. 체내 총수용성 탄수화물량의 변화를 살펴보면, 지상부는 난분 내의 함수량이 0%± 5의 C point시점에서 0.2mg/g DW로 다소 감소함을 알 수 있었으나, 근권부에서는 100%± 5인 A point에서 0.14mg/g DW에 비해 50%± 5(B point) 그리고 0%± 5(C point)의 시점에서 0.22mg/g DW로 보다 증가함을 알 수 있었다. 난분 함수량에 따른 proline 축적량 변화는 100%± 5인 A point에 0.05mg/g FW 비해 0%± 5인 C point의 시점에서 0.6mg/g FW로 큰 변화를 볼 수 없었다. 한편, glycinebetaine에서는 지상부에서는 변화가 없었으나, 근권부인 뿌리에서 함수량이 100%± 5(A point)의 0.11mg/g DW에서 0%± 5인 C point의 시점에서 0.26mg/g DW로 2배의 증가를 불 수 있었다.

Biomi is a new sweetpotato variety developed from Mokpo Eeperiment Station, National Honam Agricultura iment Station (NHAES), RDA in 2003, which was for the utilization as feed and food for storage root ofhigh moisture content andfast fleshed up. This var