This study was conducted to estimate the effects of the forage process on rumen fermentation characteristics and greenhouse gas emissions of rye. Rye was grown at the Taeyoung Livestock farm and harvested at the heading stage. The harvested rye (5 kg) was sub-sampled for fresh forage, hay, and silage in triplicates. The sub-sampled rye was freeze-dried or air-dried for fresh forage or rye hay, respectively. For rye silage, the sub-sampled rye forage was ensiled into a 10 L mini bucket silo and stored for 90 days. For 72 h rumen incubation, each forage (0.3 g) was placed into the incubation bottle with the rumen mixture (30 mL) in quadruplicates. After the incubation, total gas was measured and sub-sampled for CO2 and CH4 analyses, and the bottle content was centrifuged for in vitro digestibilities of dry matter (IVDMD) and neutral detergent fiber (IVNDFD), and rumen fermentation characteristics. Silage had higher crude protein, crude ash, and acid detergent fiber concentrations than fresh forage and hay but lower non-fiber carbohydrates and relative feed value (p<0.05). And, silage had higher lactic acid bacteria than the other forages but lower pH (p<0.05). After 72 h incubation in the rumen, fresh forage had higher IVDMD and butyrate content than the other forages (p<0.05). However, silage had higher rumen pH and propionate content than the other forages but lower A:P ratio (p<0.05). Regarding greenhouse gases, silage had lowest total gas (mL/g DMD and NDFD) and CH4 (mL/g DMD and NDFD) emissions, while fresh forage had lowest CO2 (mL/g DMD) emission (p<0.05). Therefore, this study concluded that the ensiling process of rye can effectively mitigate greenhouse gas emissions of Hanwoo.

소비자에게 판매하기 위해 비육을 하여 길러지는 돼지가 아닌 새끼를 낳기 위해 장기간 사육되는 돼지를 모돈이라 한다. 모돈은 규격돈보다 육색이 붉은 것이 특징이며 단단한 조직감으로 인해 잘 소비되지 않는다. 본 연구는 모돈을 가공 원료육으로 활용하기 위해 품질 및 가공특성을 평가하였다. 먼저, 냉동-해동된 모돈과 규격돈의 뒷다리를 이용하여 품질특성을 비교하였으며 가공특성은 유화형소시지를 제조하여 수행하였다. 원료육의 품질특성은 일반성분, pH, 육색, 콜라겐 함량, 조직감, 보수력을 측정하였고 가공특성은 유화형소시지를 제조하여 조직감 및 유화 안정성을 측정하였다. 모돈의 육색은 규격돈보다 붉고(p<0.05), 조직감은 단단하였다(p<0.05). 그러나 pH, 보수력, 콜라겐 함량, 유화 안정성, 소시지의 조직감은 유의적인 차이가 없었다. 결론적으로 모돈의 단단한 조직감은 분쇄를 통해 해결하였으며 대부분의 품질 및 가공특성은 모돈과 규격돈에서 동일하였다. 따라서 모돈을 가공 원료육으로 활용하면 규격돈과 가공특성의 차이가 없음을 확인하였으며, 규격돈에 비해 높은 수율은 제품 원가를 절감할 수 있을 것으로 판단된다.

Parts made from CFRP materials are fabricated by hand or using automated layup and forming techniques. Finishing must be performed to meet the requirements for the necessary dimensions and geometry to facilitate assembly with other component parts. Parts such as airplane wings require trimming, milling and drilling to make CFRP into its final shape. In this study, the machining characteristics of CFRP were evaluated by manufacturing an end mill with a changed helix angle of the end mill. The cutting force was the lowest at the helix angle of 60 degrees, but the peeling state of the surface was the best at the point angle of 45 degrees.

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

우리나라에서 쌀(Rice, Orzya sativa L.)은 주식일 뿐만 아니라 다양한 가공식품원료로서 그의 가치가 높은 식품자원이다. 본 연구는 쌀맥주 제조 시 당화가 잘되는 쌀의 전 처리 방법에 대해 탐색하고자 수행되었다. 쌀을 미세분쇄, 수침처리, 볶음처리, 호화처리, 팽화처리 후 맥아와 함께 당화를 한 결과, 팽화미를 함유한 맥즙이 가장 높은 당도 (°Bx)를 나타내었다. 또한 액화 및 당화효소를 첨가하지 않고, 맥즙을 제조 시 쌀 30% 첨가했을 때 당도가 가장 높은 결과를 나타내었다. 볶은쌀과 팽화미를 이용하여 10, 20, 30% 첨가한 맥주를 제조한 결과 팽화미를 30% 첨가 한 맥즙의 가용성고형분이 15.4 °Bx로 가장 높고 당화도 잘되었으며, 맥주의 알코올함량이 5.0-5.4%로 볶은쌀 첨가 맥주에 비해 높았으며, 탁도가 없었고 쓴맛도 적은 결과를 보였다. 팽화처리는 쌀의 당화를 개선 할 수 있는 좋은 가공방법이라고 생각되며, 팽화미를 첨가한 쌀맥주 제조방법은 편리하고, 좋은 품질의 맥주를 생산 할 수 있는 방법 중의 하나라고 기대된다.

Although atypical sensory processing is a core feature of autism spectrum disorder (ASD), there is considerable heterogeneity among ASD individuals in the modality and symptoms of atypical sensory processing. The present study examined visual processing of children with ASD, focusing on the complexity and orientation of visual information. Age- and -IQ-matched Korean children (14 ASD and 14 typically-developing (TD) children) received an orientation discrimination task involving static spatial gratings varied in complexity (simple versus complex) and orientation (horizontal versus vertical). The results revealed that ASD children had difficulty perceiving complex information regardless of orientation, whereas TD children had more difficulty with vertical gratings than horizontal gratings. Thus, group-level differences between ASD and TD children appeared greater when gratings were presented horizontally. Unlike ASD adult literature, however, ASD children did not show superior performance on simple gratings. Our findings on typical and atypical processing of ASD children have implications for both understanding the characteristics of ASD children and developing diagnostic tools for ASD.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

The purpose of this study was to explore olfactory sensitivity of odors from injection molding processing. To do this, the experiment was carried out in an injection molding factory, and participants were exposed to the environment where odor-substances (Formaldehyde, Benzene, Toluene, Ethylbenzene, Xylene, Styrene) exist. In addition, we used the subjective scale using semantic adjectives as an olfactory sensitivity. As a result, the assessment structure of olfactory sensitivity was composed of eight factors (irritant, thermal, tense, unique, like-dislike, active, stable, masculine), and the main factor which was irritant characteristics explained 20% of the total olfactory sensibility. These results suggested that odors from injection molding processing would cause more negative emotional responses than the flavor which is mainly used in olfactory sensitivity. This study, as a basic study of the improvement in a factory environment for the efficiency of work, has limits in that it was conducted to the extent of identifying the olfactory sensitivity structure of those who were at a laboratory and who were exposed to the environment of odor substance induced in the injection molding processing. Therefore, for the method of removing malodorous substance, the effect of materials which can neutralize it, and the comparison of a direct performance in the environment where negative sensitivity structure exists, a series of studies which aim to improve the environment of injection molding factories, such as performance assessment in the environment of a factory and an office need to be conducted. It is expected that when these studies are put together, the improvement guidelines will be provided as a type that can maximize the effectiveness of work in the factory environment where injection molding processing is done.