This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

In recent years, the efficient and clean utilization of coal has been widely concerned by scholars at home and abroad. Despite the abundance of global coal resources, the deep utilization rate of coal is still insufficient. To address this challenge, it has been explored the development and preparation of coal-based high value-added carbonaceous materials. In the present study, a novel process was developed for the preparation of graphene using biphenyl sourced from low-rank coal. Using chemical vapor deposition (CVD) technology, it was successfully implemented for us to grow high-quality graphene on copper foils. The prepared graphene products were observed and characterized using Raman spectroscopy, optical microscopy and scanning electron microscopy techniques. The results of this research provide a new perspective for the utilization of low-rank coal resources.

To harvest marketable cucumbers, high quality seedlings must be used. Producing seedlings in the greenhouse during the low radiation period decreases marketability due to insufficient light for growth. Supplemental lighting with artificial light of different quality can be used to improve low light conditions and produce high quality seedlings. Therefore, this study was conducted to select the appropriate supplemental light sources on the growth and seedling quality of grafted cucumber seedlings during the low radiation period. Three cultivars of cucumber were used as scions for grafting; ‘NakWonSeongcheongjang’, ‘Sinsedae’, and ‘Goodmorning baekdadagi’. Figleaf gourd (Cucurbita ficifolia) ‘Heukjong’ was used as the rootstock. The seeds were sown on January 26, 2023, and grafted on February 9, 2023. After graft-taking, cucumbers in plug trays were treated with RB light-emitting diodes (LED, red and blue LED, red:blue = 8:2), W LED (white LED, R:G:B = 5:3:2), and HPS (high-pressure sodium lamp), respectively. Non-treatment was used as the control. Supplemental lighting was applied 2 hours before sunrise and 2 hours after sunset for 19 days. The stem diameter and fresh and dry weights of roots did not differ significantly by supplemental light sources. The plant height and hypocotyl length were decreased in W LED. However, the leaf length, leaf width, leaf area, and fresh and dry weights of shoots were the highest in the RB LED. Seedling qualities such as crop growth rate, net assimilation rate, and compactness were also increased in RB LED and W LED. After transplanting, most of the growth was not significant, but early yield of cucumber was higher in LED than non-treatment. In conclusion, using RB LED, W LED for supplemental light source during low radiation period in grafted cucumber seedlings improved growth, seedling quality, and early yield of cucumber.

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

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 investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

본 연구는 ‘스마트꿀’ 참외를 수확 후 ascorbic acid (AA) 및 salicylic acid (SA) 침지 처리와 PE film 처리가 저온저장(10℃) 중 과골 갈변 발생과 과실품질 변화에 미치는 영향을 조사하였다. 참외 과실의 저장기간 동안 과골 갈변 발생 정도는 무처리 과실의 경우 저장기간 동안 꾸준히 증가하여 저장 15일후 3.8 수준으로 증가하였으나, PE film 처리 과실은 저장 15일후 2.7 수준으로 낮은 과골 갈변 증상을 보였다. 참외 과실의 고유색을 나타내는 황색 과피의 황색도(b*)의 경우, 무처리 과실은 저장 15일 후 38.1로 감소하였으나, PE film 처리 과실은 저장 15일 후에도 39.8로 높은 황색도를 보였다. 흰색 과골 명도(L*)는 무처리 과실은 저장 15일 후 67.9로 감소하였으나, PE film 처리 과실은 72.9로 높게 유지되었다. 그리고 흰색 과골 적색도(a*)의 변화는 무처리 과실의 경우 저장 15일 후 1.0으로 증가하였나, PE film 처리 과실은 저장 15일 후에도 –1.4 이었으며, AA 처리 과실 역시 –0.5로 적색도 변화를 효율적으로 억제하였다. 가용성 고형물 함량은 무처리 과실은 저장기간 동안 점차 감소하였으나 PE film, AA 및 SA 처리 과실들은 거의 변화가 없었다. 그리고 과실 중량감소율은 무처리 과실은 저장 15일 후 1.98%이었으나, PE film 처리 과실은 1.33%로 가장 낮은 중량감소율을 나타내었다. 따라서 ‘스마트꿀’ 참외를 저장 및 유통할 때 과골 갈변 발생과 과색 및 품질의 변화를 억제하는데 PE film 처리가 효과를 보여 처리방법에 대한 효율적인 적용 방안을 모색할 필요가 있다고 판단되었다.

본 연구는 플라스틱 재료를 사용한 유공관 암거의 품질성능시험을 통해 간척지 농지 범용화에 적용가능 여부를 판단하였다. 직경 30mm, 50mm, 55mm의 폴리에틸렌 재질의 유공관을 사용하였으며, 품질성능평가 항목은 밀도시험, 인장강도시험, 충격강도시험, 투수시험을 실시하였다. 밀도시험결과는 모든 시험편에서 유공관 품질기준인 밀도 0.94g/㎤이상의 결과를 보였으며, 인장강도 시험은 직경 30mm와 직경 55mm는 24.5MPa이상으로 품질기준을 만족하지만, 직경 50mm 유공관에서 24.4MPa로 품질기준인 24.5MPa에 미흡하므로 보강이 필요한 것으로 나타났다. 충격강도시험은 모든 시험편에서 파괴도 5미만으로 품질기준을 만족하는 결과를 보였으며, 내면에도 이상이 없는 것으로 분석되었다. 투수시험 결과는 모든 시험편에서 품질기준인 0.1㎝/sec 이하를 만족하는 결과를 보였다. 본 연구에 적용한 주름유공관은 간척지 범용농지 에 지하배수암거로 사용이 가능한 것으로 평가되었다. 하지만 제품의 공장생산 시 품질관리가 미흡할 소지가 있으므로 현장반입 전 사전품질 관리가 필요하다고 판단된다.

본 연구는 생육초기 저온 저일조 조건이 토마토의 수량 및 품질에 미치는 영향을 구명하기 위해서 수행되었다. 비가림 하우스에서 정식 후 17일에 측창 개폐와 차광막을 이용하여 26일간 저온, 저온차광 처리하였다. 처리기간 동안의 토마토 GDD를 산출한 결과 저온 처리로 인해 GDD가 5.5% 감소하였다. 차광 처리에 의한 평균 일사량을 분석한 결과 대조구 대비 차광처리가 25.3% 수준이었으며, 일 최고광량의 평균을 분석한 결과 대조구, 차광처리가 각각 634, 156W·m -2였다. 처리 결과 저온차광에 의하여 엽수, 엽면적, 생체중, 건물중, SPAD를 분석한 결과 차광에 처리에 의하여 생육이 저하된 것을 볼 수 있었으며 초장은 웃자란 것을 확인할 수 있었다. 수량을 분석한 결과 첫 수확일은 정식 후 63일로 동일 하였으나 무처리구, 저온처리, 저온 강차광 순으로 각각 177, 99, 53g/plant 로 최대 3.3배까지 차이를 보였으며, 최종 수확일인 정식 후 87 일의 누적수량은 각각 1734, 1131, 854g/plant로 생육 초기 저온, 저온차광 처리에 의하여 수량이 각각 34.8, 50.7% 감소한 것을 확인할 수 있었다. 처리와 수확기에 따른 토마토의 품질을 조사한 결과 당도와 산도는 처리 및 수확기에 따른 차이가 없었다. 처리에 따른 광합성 특성을 조사하기 위하여 이산화탄소반응 곡선을 작성하고 광합성 기구의 생화학적 모델을 활용하여 분석한 결과 최대 광합성 속도와 J, TPU, Rd는 온도에 따른 차이를 보이지 않았으나 차광에 의하여 감소된 것을 확인할 수 있으며, Vcmax의 경우 저온과 차광에 따라서 값이 감 소되는 것을 확인할 수 있었다. 이로 보아 정식 후 생육초기 저 온 저일조는 토마토의 초기생육과 광합성능력을 감소시키며, 생육이 진행되면서 생육에 대한 차이가 없어지거나 줄어들고 품질 변화도 나타나지 않았지만 누적 수량이 감소하기에 이를 방지하기 위해서는 생육초기 저온 및 저온저일조 등 이상기상 발생시 보온 및 보광이 필요하다.

본 연구에서는 상품성이 떨어지는 원목표고를 활용하여 전통된장의 기호성과 저장성이 향상된 저염표고된장을 개발하고, 이를 활용한 된장스프레드잼을 제조하여 품질특성을 확인하였다. 대조구로 시판된장(전통된장, 농업회사 법인 장흥식품)을 분석하였다. 염도함량은 염수 중 식염 첨가량이 낮은 저염표고된장이 시판된장보다 더 낮게 나타났으며, L(명도)값은 더 높게 나타났다. 일반성분 분석결과 조단백질, 조지방, 회분은 저염표고된장보다 시판된장에서 더 높게 나타났다. 유리당은 시판된장에서 glucose, fructose, maltose가 검출되었으며 저염표고된장에서는 arabinose와 fucose가 추가로 검출되었다. 유기산 분석결과 시판된장과 저염표고된장은 2 종만 검출되었으며, 저염표 고된장을 활용한 된장스프레드잼은 4 종의 유기산이 검출되었다. 유리아미노산 분석결과 시판된장과 저염표고된장의 주요 아미노산은 histidine, glutamic acid, arginine이었고 총 유리아미노산 함량은 시판된장(49.26 mg%)보다 저염표고된장(54.81 mg%)에서 더 높은 함량을 나타내었다. 저염표고된장을 활용한 된장스프레드잼의 총 유리아 미노산 함량은 43.01 mg%로 나타났다. Ergosterol 함량 과 β-glucan은 표고정과를 첨가한 된장스프레드잼에서 가장 높게 나타났으며, 시중된장보다 저염표고된장에서 함량이 월등하게 높게 나타났다. 따라서 본 연구의 저염표 고된장 및 된장스프레드잼은 표고의 유용성분을 함유하며, 염도가 낮은 장점이 있어 표고를 활용한 건강식품개발에 기여할 수 있을 것으로 판단되었다.

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 oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a* value) than the puree without the peel, while yellow coloration (b* value) and lightness (L* value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

본 연구는 천연 기능성 소재인 비파잎의 첨가가 흑염소고기 저지방 소시지의 품질특성 및 항산화 활성에 미치는 영향을 알아보기 위하여 실시하였다. 20% 지방을 첨가한 대조구(control), 10% 지방을 첨가한 처리구(LF), 10% 지방과 0.25% 비파잎분말을 첨가한 처리구(LL)로 처리하였다. 저지방 소시지인 LF, LL은 대조구보다 지방함량은 낮고, 수분과 단백질 함량은 높았고, 보수력도 향상되었다(p<0.05). 육색의 경우 비파잎을 첨가한 LL은 적색도와 황색도가 감소하였고(p<0.05), TPA에서 탄력성, 검성, 씹힘성 및 응집성은 LF보다 증가하였고, 대조구와 유사한 조직감을 갖는 것으로 나타났다(p<0.05). TBARS와 DPPH radical 소거능은 비파잎을 첨가한 LL에서 우수한 항산화 활성을 나타냈다. 따라서 기능성 소재인 비파잎을 첨가한 흑염소고기 저지방 소시지는 고단백, 저지방 특성의 흑염소고기 섭취 기회를 늘려줌과 동시에 건강 지향적 육제품 개발의 기초자료로 활용될 수 있다.

Graphene has attracted the interest of many researchers due to various its advantages such as high mobility, high transparency, and strong mechanical strength. However, large-area graphene is grown at high temperatures of about 1,000 °C and must be transferred to various substrates for various applications. As a result, transferred graphene shows many defects such as wrinkles/ripples and cracks that happen during the transfer process. In this study, we address transfer-free, large-scale, and high-quality monolayer graphene. Monolayer graphene was grown at low temperatures on Ti (10nm)-buffered Si (001) and PET substrates via plasma-assisted thermal chemical vapor deposition (PATCVD). The graphene area is small at low mTorr range of operating pressure, while 4 × 4 cm2 scale graphene is grown at high working pressures from 1.5 to 1.8 Torr. Four-inch wafer scale graphene growth is achieved at growth conditions of 1.8 Torr working pressure and 150 °C growth temperature. The monolayer graphene that is grown directly on the Ti-buffer layer reveals a transparency of 97.4 % at a wavelength of 550 nm, a carrier mobility of about 7,000 cm2/V×s, and a sheet resistance of 98 W/□. Transfer-free, large-scale, high-quality monolayer graphene can be applied to flexible and stretchable electronic devices.

본 연구는 저온살균(60oC, 5-20분)과 대기압플라즈마(5- 20분)를 병용한 고춧가루 중의 E. coli 저감화 및 시너지 효과를 조사하였다. 저온살균 단일처리시 대장균의 불활 성화는 최대 2 log10 CFU/g(=99% 감소) 이상 나타내었으며, 대기압플라즈마 5, 10, 15, 및 20분간 단일처리 하였을 때 각각 0.4, 0.8, 0.9 및 1.4 log10 CFU/g 감소되었다. 저온 살균 및 대기압플라즈마 단독 처리만으로는 만족할 만한 미생물 저감화효과를 얻을 수 없었기에 저온살균 처리 후, 대기압플라즈마를 병용처리 하여 대장균의 불활성화는 1- 6 log10 CFU/g 이상 감소되었다. 그러나, 저온살균과 대기 압플라즈마 병용처리에 따른 관능적 품질 (색, 이취, 맛, 조 직감 및 전체적인 기호도)에 대한 유의적인 차이는 관찰 되지 않았다(P>0.05). 따라서 고춧가루의 미생물학적 안전성 확보를 위해 저온살균과 대기압플라즈마 단독처리보다 이 둘의 병용처리가 E. coli의 확실한 저감화 효과를 유도 하고 식품 고유의 품질특성을 유지하는데 효과적이었음을 본 연구를 통해 확인되었다.

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65％, 20 d＋2℃, 75％, 20 d＋4℃, 85％, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.