The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.

인공지능은 4차 산업혁명의 프레임이 소개된 이후 점차 보편적인 기술로 자리를 잡아가고 있으며, 인공지능 관련 특허 출원도 크게 증가하고 있다. 최근에는 특허 생태계가 출원 건수 위주의 양적 경쟁에서 고품질의 특허 확보라는 질적 경쟁으로 패러다임이 변화되면서, 저품질 특허로 인한 비용 손실에 관심이 높아지고 있다. 이러한 배경으로 본 연구에서는 머신러닝과 Doc2Vec 알고리즘을 활용하여 특허 품질을 예측하는 방법을 제안하고자 한다. 본 연구를 위해 WIPO에서 정의한 CPC 코드를 활용하여 미국 특허청(USPTO)에 등록된 인공지능 관련 특허 데이터를 추출하였고, 이를 통해 정형 데이터 기반 19개 변수, 비정형 데이터 기반 7개 변수를 개발하였다. 특히, 새롭게 제안하는 Doc2Vec 알고리즘을 이용한 제목과 초록 텍스트 유사도 변수는 고품질 특허를 예측하는데 영향을 미칠 것으로 판단된다. 이에 유사도 변수의 효과를 확인하기 위해 유사도 변수를 포함한 앙상블 기반 머신러닝 모델과 포함하지 않은 모델을 개발하여 비교하였다. 실험 결과, 유사도 변수를 포함한 모델이 AUC 0.013, f1-score 0.025가 높게 나타나 더 우수한 성능을 보였다. 이는 유사도 변수가 고품질 특허 예측에 기여한다는 것을 시사한다. 또한, SHAP을 이용하여 블랙박스 형태의 머신러닝 변수 영향도를 설명하였다. 본 연구를 통해 핵심 기술 분야인 인공지능과 같은 영역에서 특허의 품질을 예측하고, 고품질 특허 개발을 장려함으로써 사회적 가치를 실현하는 데 기여할 수 있을 것으로 기대한다.

ISO 9001:2005 is the international standard for implementing a Quality Management System (QMS), which provides a framework and principles for managing an organization’s quality management. The aim is to ensure that the organization continuously provides products and services that satisfy regulatory requirements. The “process approach” in ISO 9001 is defined as a systematic method of achieving organizational goals by comprehending and managing the interconnected processes as a cohesive system. Recently, KINAC has decided to develop standard processes in the field of R&D and performance management based on the framework of the ISO 9001:2015 quality management system. The objective of this study is to establish standardized processes for conducting research and development, as well as managing the outputs and performance of R&D activities. It involves identifying, designing, implementing, monitoring, and continually improving processes to ensure consistency, efficiency, and effective management of KINAC R&D and its achievements. Firstly, R&D and the research performance management process were defined, and the processes were categorized by function according to the requirements of ISO 9001:2015. Second, the ISO 9001 requirements were compared to the institute’s existing regulations and documents in order to identify any additional processes and procedures needed to meet the quality management requirements. Finally, the lists of quality documentation were determined for the institute’s QMS. As a result, a total of 30 QMS documents were listed, including 1 manual, 12 quality processes and procedures, and 17 quality instructions. The documents can be categorized into four process groups: the management and planning process group, the R&D and achievements management process group, the analysis and improvement process group, and the support process group. All input and output information of each process are connected and interrelated. The implementation of quality management standards and procedures for R&D in KINAC could lead to improved research practices, more reliable data collection and analysis, and increased efficiency in conducting R&D activities. For further study, it is planned to create detailed, high-quality documents that adhere to standard requirements and guidelines.

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

본 연구는 계란의 품질 유지를 위한 온도변화의 영향을 평가하고 실제 유통 환경에서 난각에 Salmonella Enteritidis 가 오염된 비세척란의 적절한 온도 관리 방법을 결정하고 자 하였다. Salmonella Enteritidis가 접종된 비세척란은 총 7일간 25oC 항온보관 및 5가지의 다른 온도변화조건에서 보관하였다. 온도변화조건은 계란을 초기 25oC에서 보관 중 온도를 10oC 또는 35oC로 변화하였다. 보관 중 기실의 높이, 중량감소율, 비중 및 농후난백 비율을 1일 간격으로 평가하였다. 기실의 높이, 중량감소율, 비중은 25oC 보관 3일 및 4일차에 10oC로 온도를 낮추었을 때 초기값이 유 의적으로 보존되었다. 농후난백 비율은 초기 값과 비교하 였을 때 보관 조건에 따른 유의한 차이를 나타내지 않았 다. 이러한 결과는 25oC 보관 3일 및 4일차에 10oC로 낮 추는 것이 실제 유통 시 비세척란의 안전관리에 적합함을 시사하였다.

The spectrum of this study was research on the closed hydroponic cultivation of netted melons (Cucumis melo L.) using coir substrate, analyzing the impact of this cultivation method on melon yield, fruit quality, and the efficiency of water and nutrient usage. The experimental results showed that the average fruit weight of the melons grown in a closed system was 71.4 g higher than that of the open system, and the fruit width was on average 0.2 cm larger, showing a statistically significant difference. However, there was no difference in the average sugar content of the fruit flesh and height. Although there is no substantial commercial difference, it is conjectured that the change in the macronutrients ratio in the irrigation has played a role in the statistically significant increase in fruit weight, which is attributed to changes in the crops' nutrient uptake concentrations. This necessitates further research for a more comprehensive understanding. In terms of the productivity of irrigation required to produce the fruit, applying the closed system resulted in an increase of 7.6 kg/ton compared to the open system, saving 31.6% of water resources. Additionally, in terms of nutrients, cultivating in a closed system allowed for savings of approximately 59, 25, 55, 83, 76, and 87% of N, P, K, Ca, Mg, and S, respectively, throughout the entire cultivation period. As the drainage was reused, the ratios of NO3 - and Ca2+ increased up to a maximum of 9.6 and 9.1%, respectively, while the ratios of other ions gradually decreased. In summary, these results suggest that closed hydroponic cultivation can effectively optimize the use of water and fertilizer while maintaining excellent fruit quality in melon cultivation.

This study was conducted to determine the optimal irrigation starting point by analyzing tree growth, physiological responses, fruit quality, and productivity in peach orchards. Seven-year-old ‘Kawanakajima Hakuto’ peach trees were used in an experimental field (35°49′30.4″N, 127°01′33.2″E) located within the National Institute of Horticultural and Herbal Science located in Wanju-gun, Jeollabuk-do. The irrigation starting point was set with four levels of –20, –40, –60, and –80 kPa from June to September 2022. While there were no significant differences in increase of trunk cross-section area and leaf area among treatments, shoot length and diameter decreased in the –80 kPa and –20 kPa treatments. The photosynthetic rate measured in August was highest for –60 kPa (17.7 μmol·m-2·s-1), followed by –40 kPa (15.6 μmol·m-2·s-1), –20 kPa (14.5 μmol·m-2·s-1) and –80 kPa (14.0 μmol·m-2·s-1). SPAD value measured in May and August was lower in the –80 kPa and –20 kPa treatments than in the –60 kPa and –40 kPa treatments. The harvest date reached three days earlier in the –20 kPa treatment compared to other treatments. The fruit weight was highest in the –60 kPa (379.1 g), followed by –40 kPa (344.0 g), –80 kPa (321.0 g) and –20 kPa (274.9 g). Firmness was the lowest in the –20 kPa treatment. The soluble solid content was highest in the –60 kPa treatment (13.3°Bx).The ratio of marketable fruits was highest in the –60 kPa treatment (50.7%) and lowest in the –80 kPa treatment (23.4%). In conclusion, we suggest that setting the irrigation starting point at –60 kPa could improve the fruit quality and yield in peach orchards.