This study compared the climatic conditions and fruit quality of the ‘Shiranuhi’ mandarin. This variety is expanding to inland areas due to climate change and global warming. The main producing area of ‘Shiranuhi’ mandarin is Jeju Island. In the inland areas where ‘Shiranuhi’ mandarin is grown, the average temperature is 12.9-13.9℃, which is 3-4℃ lower than the temperature in Seogwipo (16.9℃) on Jeju Island. In these inland areas, there are frequent critical minimum temperatures (below –3℃) in January or February, making the open field temperatures unsuitable for growing ‘Shiranuhi’ mandarins. However, farmers in these areas have managed to mitigate this risk by maintaining an average temperature of 18.3℃ inside plastic houses, which are actively heated from December to March. The earliest full bloom of ‘Shiranuhi’ was recorded in Jindo, Jeollanam-do on April 10. The earliest harvest date was observed in Seogwipo, Jeju on January 9, which indicates the shortest maturity period of 272 days. The cumulative temperature inside the greenhouse was highest in Wanju, Jeollabuk-do at 5,755℃. Buan, Jeollabuk-do (5,517℃) and Seogwipo, Jeju (5,518℃) had nearly identical temperatures. Significant differences in fruit quality were observed between the inland areas and Jeju Island. These differences were observed in fruit length, summit length, firmness, and the CIE b* value of the peel. The climate differences seem to have a greater influence on the factors that determine the fruit shape among the fruit quality characteristics. The yield per tree was higher in Seogwipo, Jeju (38.3kg) compared to the inland areas (30 to 34kg). Inland areas predominantly featured medium to small fruits (251-300g), while Jeju Island had a higher proportion of larger fruits (over 350g).

In this study, two things were analyzed for Korean Standards certification factory review evaluation items. First, it was examined whether there is a difference between the Practice of factory review evaluation items and Post-Management according to the change in perception of the factory review evaluation items of Korean Standards certification personnel. Second, the moderating effect of the Korean Standards certification personnel's perception of the effect of the Practice of the factory review evaluation items of Korean Standards certification personnel on Post-Management was verified. Although there is a statistically significant difference between Practice and Post-Management according to changes in perception of Korean Standards personnel, there is no statistically significant difference in the impact (slope) of Practice on Post-Management according to changes in perception of Korean Standards certification personnel. As the perception of factory review evaluation items increases, the Practice and Post-Management of factory review evaluation items are increasing, but the impact of the Practice of factory review evaluation items on Post-Management does not affect it. In order to further advance Korean Standards certification, which plays an important role in maintaining the quality level of products produced by companies, efforts to raise the level of perception of Korean Standards certification personnel are considered necessary.

외국인 유학생이 꾸준히 증가함에 따라 정부는 ‘외국인 유학생 유치‧관 리 역량 인증제’를 시행하였다. 인증제는 외국인 유학생 유치 및 관리에 양적인 성장뿐만 아니라 질적인 성장에 목적을 두고 2012년 본격적으로 도입하였으며 현재는 ‘교육국제화역량 인증제’로 확대하여 실시되고 있 다. 이를 통해 교육의 질과 학생의 수준을 끌어올리고 있지만 인증제가 현실을 반영하지 못하는 부분이 있다. 이에 본고에서는 외국의 사례를 조사한 후 한국의 교육국제화역량 인증제가 어떻게 수정·보완되어 왔는 지 그동안의 변화 과정을 살펴보고 3주기 보완 체계가 진행 중인 현재의 평가 항목과 기준 내용의 보완점을 제언하였다. 제언의 내용은 크게 세 가지로 나누어 볼 수 있다. 먼저 불법체류율 산정 방식이다. 기존의 산정 방식은 모수와 분자의 조건을 동일하게 보았기 때문에 이를 악용하는 경 우도 있었다. 따라서 불법체류율 산정 방식을 수정해야 한다. 둘째, 학위 과정의 경우 공인 한국어능력 자격을 취득하지 않은 유학생 대상 한국어 강의에 대한 명확한 규정이 필요하며 구체적인 졸업 요건이 명시되어야 한다. 셋째, 어학연수과정의 학생수, 교원 자격증 수 등을 현장 상황을 파악하여 평가 기준을 높여야 한다.

Almost all of the water from agricultural dams located to the upper of the Yeongsan river is supplied as irrigation water for farmland and thus is not discharged to the main stream of the river. Also, most of the irrigation water does not return to the river after use, adding to the lack of flow in the main stream. As a result, the water quality and aquatic health of the river have become the poorest among the four major rivers in Korea. Therefore, in this study, several strategies for water quality improvement of the river were developed considering pollution reduction and flow rate increase, and their effect analysis was performed using a water quality model. The results of this study showed that the target water quality of the Yeongsan river could be achieved if flow increase strategies (FISs) are intensively pursued in parallel with pollution reduction. The reason is because the water quality of the river has been steadily improved through pollution reduction but this method is now nearing the limit. In addition, rainfall-related FISs such as dam construction and water distribution adjustment may be less effective or lost if a megadrought continues due to climate change and then rainfall does not occur for a long time. Therefore, in the future, if the application conditions for the FISs are similar, the seawater desalination facility, which is independent of rainfall, should be considered as the priority installation target among the FISs. The reason is that seawater desalination facilities can replace the water supply function of dams, which are difficult to newly build in Korea, and can be useful as a climate change adaptation facility by preventing water-related disasters in the event of a long-term megadrought.

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35oC for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5oC satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15oC showed high variability from 3–39 days. At 25oC, a quality safety limit period of 2–20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 °C had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7–13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1–35oC) can be distributed and stored in a temperature range of up to 35oC. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

본 연구는 Bacillus subtilis를 활용한 바이오플락 양식 기술(Biofloc technology, BFT)을 이용하여 대농갱이(Leiocassis ussuriensis) 양식의 가능성을 확인하기 위해 90일 동안 생존, 성장지수와 사육수 수질의 변화를 관찰하였다. 대농갱이를 입식하기 전 BFT 수 제조를 위해 실험수조에 사료와 당밀을 첨가한 후 B. subtilis를 접종하여 40일간 수질을 안정화시켰다. 실험결과, 대농 갱이의 생존율은 대조구 92.7±3.2%와 BFT 실험구 95.8±3.3%로 조사되었다. 증체율은 대조구 118.1±9.0%와 BFT 실험구 197.7±15.6%을 보였고, 일간 성장율은 대조구 0.87±0.5%, BFT 실험 구 1.21±0.06%로 나타났다. 사료효율은 대조구가 43.7±2.6%이었고, BFT 실험구는 70.1±4.1%로 측정되어 BFT 실험구의 사료효율이 더 높은 것으로 조사되었다. 실험기간 동안의 수질 변화를 측정한 결과, pH는 대조구와 BFT 실험구 모두 감소되었고, MLSS는 대조구에서 변화를 보이지 않았지만, BFT 실험구에서는 90일째부터 유의한 증가를 보였다. NH4 +-N와 NO2 --N는 대조구 에서 실험 30일째부터 유의한 증가를 보였으나, BFT 실험구에서는 변화를 보이지 않았다. 결론 적으로 B. subtilis를 활용한 BFT 시스템을 대농갱이 양성 과정에 적용한 결과, 수질은 안정화 되는 경향을 보였고, 성장도와 사료효율은 대조구에 비해 높은 것으로 조사되어 긍정적인 효 과가 있는 것으로 확인되었다.

본 연구는 라텍스 매트리스가 수면의 질과 편안함에 미치는 영향을 평가하기 위하여 수행되었다. 대상자들은 임상 의의 진찰을 통해 중증의 불면증을 비롯한 수면에 영향을 줄 수 있는 질병이 없는 건강한 성인 11명(남 5명, 여 6명, 나이 37.7세, 키 167.8cm, 체중 67.0kg)으로 구성되었다. 대상자들은 개인 생활공간에서 7일 동안 사용하던 스프링 매트리스에서 수면을 취하였고, 이를 웨어러블 디바이스(Fitbit)와 수면일지, PSQI, ISI, 만족도 설문을 사용하여 기록 하였다. 이어서 대상자들의 매트리스를 라텍스 매트리스로 교체하여 14일 동안 사용하게 하였고, 이를 기록하였다. 그 결과 Fitbit 상에서 라텍스 매트리스를 사용 후 주중 수면 시간이 62.9분, 주말 수면 시간은 53.2분 증가하는 것으로 나타났으며, ISI 설문에서는 3.8점이 유의하게 감소하였다. PSQI 설문에서는 poor sleeper가 10명에서 7명으로 줄었으 나 통계적으로 유의하지는 않았고, 만족도 설문에서는 허리, 목, 어깨의 편안함이 유의하게 증가하였다. 이러한 결과로 미루어 볼 때, 라텍스 매트리스는 객관적 및 주관적 수면의 질에 긍정적인 영향을 미칠 수 있을 것으로 보여진다.

본 연구에서는 하수 재이용을 위한 역삼투막 공정에서 전처리 정밀여과막(MF) 손상에 대한 누출되는 다양한 수 질변화로써 막 손상 검지 방안을 제시하였다. 이를 위하여 역삼투막 유입수질 적합성 평가지표인 SDI (silt density index)를 3에서 5의 범위 내에서 막 손상 시 검지 감도를 정량화하기 위하여 전처리 분리막이 1에서 3가닥 파단에 따라 SDI는 1.92에 서 6.11까지 증가한 결과를 확인할 수 있었다. 일반적으로 3을 기준으로 역삼투막 유입수질로 설정하였을 때 분리막이 3가닥 까지 파단이 되어야만 막 손상 검지가 가능하다는 것을 의미하며 역삼투막의 오염은 잠재적으로 가속화되어 효율을 저하시 킬 수 있다. 또한 이때 누출되는 입자성과 유기물질에 대하여 0.45 μm 이상의 크기만 걸러주는 입자계수는 입도분포별 막 파 단 개수에 따라 일정한 패턴을 확인할 수 없었으며, TOC 농도는 약 2배의 변화패턴으로써 SDI와의 상관관계로써 TOC가 막 손상 수질지표로써 신뢰성이 높은 것으로 확인되었다. 수질분석결과와 더불어 USEPA에서 제시하는 막 손상 검지 방법 중 압력손실시험과 이를 기반으로 LRVDIT 모델의 적합성 평가를 한 결과 막 손상 또는 역삼투막 공정으로 유입되는 막오염물질 을 신속하게 확인할 수 있는 SDI 및 TOC를 포함한 LRVDIT 모니터링과 UCL 설정을 병행해야 한다.

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

본 연구는 정수압 처리와 초음파 처리가 20일 숙성기간 동안 돈육의 삼겹살과 목살 부위의 품질특성에 미치는 영향에 대해 조사하였다. 다양한 품질특성을 관찰한 결과 정수압에서 숙성하고 초음파 처리한 돈육은 부위별로 효과의 차이는 있지만, 품질향상에 효과적인 것으로 나타났으며 또한, 초음파 처리했을 때 특히 고기의 연도와 관계가 있는 pH, 보수력, 경도 품질을 높이는 것으로 관찰되었다. 본 연구에서 이용한 저온 정수압 숙성 및 초음파 처리공정은 낮은 온도에서 돈육을 빠른 시간안에 숙성하는데 적용 가능할 것으로 판단된다.

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

This study was conducted to investigate the quality of kimchi cabbages stored under a pallet unit-controlled atmosphere (PUCA), containing 2% O2 and 5% CO2, and to develop quality prediction models for cabbages stored under such conditions. Summer and winter cabbage samples were divided into PUCA-exposed groups and atmospheric airexposed control groups (in a cold storage). The control summer cabbages lost up to 8.31% of their weight, whereas the PUCA-exposed summer cabbages lost only 1.23% of their weight. Additionally, PUCA storage effectively delayed the reduction in cabbage moisture content compared with the control storage. After storage for 60 and 120 days of the summer and winter samples, respectively, the reducing sugar contents were higher in the PUCA groups than in the control groups. The linear regression analysis-derived equations for predicting the storage period, weight loss, and moisture content in the control groups, as well as those for predicting the storage period and weight loss in the PUCA groups, were appropriate according to the adjusted coefficient of determination, root mean square error, accuracy factor, and bias factor values. Therefore, this PUCA system would be useful for improving the shelf life of the postharvest summer and winter cabbages used in the commercial kimchi industry.

This study evaluates the quality properties of soybean cultivar for fermented soybean products with several Aspergillus spp., which were selected based on their high antimicrobial activities. The six soybean varieties Daewonkong, Taekwangkong, Jinpung, Daechan, Daepung-2, and Seonpung were used in the experiment. Physicochemical analysis of soybeans showed that the cured fat and protein contents were 18.28-19.15 and 36.49-38.72%, respectively. The pH and total acidity (TA) were 6.31-6.60 and 0.36-0.48%, respectively. The amino nitrogen contents of all samples were in the range of 641.23 to 791.12 mg%, while Daechan showed the highest content (791.12 mg%). Mold counts of fermented soybean products were 7.63-9.20 log CFU/g. Hunter color values for L value, a value, and b value ranged from 59.52-71.28, 0.11-3.03, and 14.61-31.70, respectively. The amylase and protease activities of the Daepung-2 and Daechan were the highest among all the cultivars. The rank order of major free amino acids was glutamic acid > lysine > alanine > aspartic acid, with Daepung-2 and Daechan being the highest. As a result, Daepung-2 was suitable as a soybean cultivar, exhibiting high quality standards for the fermentation process of the fermented soybean products.

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

항공유는 문제가 발생 시 대형사고로 이어질 수 있기 때문에 다른 수송용 연료보다 더 엄격히 관리되고 있다. 항공유의 품질기준은 국내의 한국산업표준(KS), 미국재료협회(ASTM)와 국제운송협회(IATA)에서 각각 규정하고 있다. 2016년부터 2017년까지 국내 정유사의 5개 공장에서 생산되는 항공유에 대하여 방향족 함량, 황 함량 및 증류성상 등 6개 항목에 대하여 품질분석을 실시하였다. 국내에서 생산된 항공유는 품질기준에 적합한 것으로 나타났으며, 연간 일정하게 유지되고 있었다. 국제기준인 ASTM과 IATA의 품질기준과 비교했을 때, 방향족 함량은 국내 KS 기준이 ASTM 및 IATA 설정기준보다 1.5 wt% 엄격하게 설정되어 있으나 이 기준을 충분히 만족시키는 것으로 나타났다. 또한, 황 함량, 증류성상 및 인화점 등 나머지 항목들도 국내와 국제기준을 모두 충족하는 것으로 나타났다.

2010년 4월부터 2015년 12월까지 영산강 본류에 위치해 있는 죽산보의 상, 하류의 수질 및 식물플랑크톤 변화 양상을 파악하기 위해 연구를 수행하였다. 동일한 기간 동안에 두지점 모두 평균 수온은 17.3°C로 기록되었으며, 2011년부터 2014년까지는 약 16.3°C를 유지하다가 2015년에 17°C로 약 0.7°C 상승되었다. 조사기간 동안 식물플랑크톤의 종 조성은 총 288 분류군으로 남조류 17 분류군, 규조류 74 분류군, 녹조류 154 분류군 및 기타조류 15 분류군으로 조사되었다. 두 지점의 개체군 밀도는 500~29,950 cells·mL-1으로 조사되었으며, Y1지점은 850~29,725 cells·mL-1, Y2지점은 500~29,950 cells·mL-1으로 조사되었다. 두 지점의 평균 개체군 밀도는 Y1지점이 8,180 cells·mL-1, Y2지점이 7,530 cells·mL-1으로 상류지점의 평균 밀도가 더 높게 조사되었다. 우점종은 규조류인 Stephanodiscus속, Aulacoseira속이 높게 나타났으며, Stephanodiscus의 우점 빈도는 59%였고, Aulaocseira속의 우점빈도는 22%였다. 남조류의 전체속의 우점빈도는 17%였고, Y1지점이 19%로 Y2지점보다 2% 높게 나타났다. 그 중에 Microcystis속의 우점 빈도가 6%였고, Y1지점이 7%로 하류인 Y2지점보다 2% 높게 나타난 것을 확인할 수 있었다. Y1지점의 현존량 비율은 규조류가 전체의 52%, 녹조류가 24%, 남조류가 21%였고, Y2지점은 규조류 65%, 녹조류 18%, 남조류 13%로 상류 지점인 Y1지점의 남조류 현존량 비율이 더 높게 나타난 것을 볼 수 있었다. 본 연구는 식물플랑크톤의 천이 현상 및 수질요인들과의 변화에 따른 원인을 파악하고 영산강 죽산보의 특성에 대해 신뢰성 있는 데이터를 제공하기 위해 수행되었으며, 이후 수생태계 변화를 평가하는 기초자료로 활용될 수 있을 것이다.