본 연구는 흰점박이꽃무지 유충 분말의 첨가량에 따른 닭 가슴살 소시지의 품질특성에 대한 영향을 분석하였다. 분석 결과 흰점박이꽃무지 유충 분말 첨가 유화형 닭고기 소시지와 첨가하지 않은 대조구 간의 일반성분 차이는 보이지 않았다(p>0.05). 흰점박이꽃무지 유충 분말 첨가량에 따라 명도는 감소하고 황색도는 증가하는 경향을 보였으며, 흰점박이꽃무지 유충 분말의 높은 pH가 육제품의 pH를 상승시켜 가열감량은 감소시키고 보수력은 증가시키는 긍정적인 영향 을 보였다. 유화형 소시지의 물성 중 경도에서 흰점박이꽃 무지 유충 분말 첨가구가 대조구 보다 높은 값을 나타내 조직감에 변화를 주었으며, 자유라디칼 활성도와 총 페놀 함량은 흰점박이꽃무지 유충 분말의 첨가량에 따라 증가하는 경향을 보였다. 이러한 결과를 통해 흰점박이꽃무지 유충 분말의 우수한 항산화 활성이 육제품에서도 발현이 가능 하며 기능성 첨가물로서 흰점박이꽃무지 유충 분말을 활용 한 기능성 소시지 제조 또한 가능할 것으로 판단된다.

2020년 경기도내 유통 중인 고춧가루의 미생물 오염도를 구매 장소, 원산지, HACCP 및 살균 여부에 따라 조사 하고, 보관방법에 따른 품질 변화를 연구하였다. 유통 중인 고춧가루 100건을 수거하여 검사한 결과 3건(대형마트 2건, 재래시장 1건)에서 Bacillus cereus가 검출되었으며, 27건(대형마트 9건, 재래시장 18건)에서 Clostridium perfringens가 검출되었다. 대형마트와 재래시장에서 수거 한 고춧가루의 일반세균수 검출량은 통계적으로 유의적인 차이는 없었으나 7 log CFU/g을 초과하는 고춧가루의 수는 대형마트보다 재래시장이 더 많았다. 보관온도(30oC, 4oC, -20oC)와 보관용기(지퍼백, 비닐봉투)에 따라 7개월까지 저장 실험한 결과, 저장 기간에 따라 미생물학적 품질 에는 큰 차이가 나타나지 않았다. 그러나 30oC에 저장한 고춧가루의 수분함량 및 ASTA color value는 저장 3개월 이후 크게 감소하였다. 따라서 고춧가루의 장기 보관 시 품질을 유지하기 위해서는 냉장고 또는 냉동고에 보관하는 것이 바람직하다고 생각된다.

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

Ti-6Al-4V alloy has a wide range of applications, ranging from turbine blades that require smooth surfaces for aerodynamic purposes to biomedical implants, where a certain surface roughness promotes biomedical compatibility. Therefore, it would be advantageous if the high volumetric density is maintained while controlling the surface roughness during the LPBF of Ti-6Al-4V. In this study, the volumetric energy density is varied by independently changing the laser power and scan speed to document the changes in the relative sample density and surface roughness. The results where the energy density is similar but the process parameters are different are compared. For comparable energy density but higher laser power and scan speed, the relative density remained similar at approximately 99%. However, the surface roughness varies, and the maximum increase rate is approximately 172%. To investigate the cause of the increased surface roughness, a nonlinear finite element heat transfer analysis is performed to compare the maximum temperature, cooling rate, and lifetime of the melt pool with different process parameters.

PURPOSES : In this study, we aimed to develop an absorption and insulation soundproof board with excellent noise reduction ability using waste tire powder. METHODS : An optimum mix ratio of sound absorption material and sound insulation material was derived through a sound absorption test and a compressive strength test; a combustion test was performed to confirm whether the combustibility evaluation criteria were satisfied. Additionally, to derive a shape with excellent noise reduction ability, noise prediction simulation was performed. RESULTS : Through the sound absorption test, compressive strength test, and combustion test, an optimum mix ratio of sound absorption material and sound insulation material as well as a shape with excellent noise reduction ability was derived through noise prediction simulation. CONCLUSIONS : An absorption and insulation soundproof board was applied with sound absorption material and sound insulation material developed using waste tire powder. The recycling rate improved; thus, excellent noise reduction ability can be expected by developing not only materials but also shapes.

In this study, a spray dryer is used to make granules of Y2O3 and YF3, and then Y5O4F7 is synthesized following heat treatment of them under Ar gas atmosphere at 600 oC. Single and binary monomer mixtures are compared and analyzed to optimize photocurable monomer system for DLP 3D printing. The mixture of HEA and TMPTA at 8:2 ratio exhibits the highest photocuring properties and low viscosity with shear thinning behavior. The optimized photocurable monomer and synthesized Y5O4F7 are therefore mixed and applied to printing process at variable solid contents (60, 70, 80, & 85 wt.%) and light exposure times. Under optimal light exposure conditions (initial exposure time: 1.2 s, basic exposure time: 5 s), YOF composites at 60, 70 & 80 wt.% solid contents are successfully printed. As a result of measuring the size of the printed samples compared to the dimensions of the designed bar type specimen, the deviation is found to increase as the YOF solid content increases. This shows that it is necessary to maximize the photocuring activity of the monomer system and to optimize the exposure time when printing using a high-solids ceramic slurry.

This study was designed to evaluate the effect of administering dietary tomato powder (TP; 1, 5, and 10%) to mice with high-fat diet (HFD)-induced obesity for 12 weeks. The TP used in this study was prepared using unmarketable tomatoes. Male C57BL/6J mice (n=60) were randomly divided into five groups, namely, CON, mice fed a basal diet (10% fat); HFD, mice fed HFD (60% fat); HFD+TP1, mice fed HFD (60% fat) supplemented with 1% TP; HFD+TP5, mice fed HFD (60% fat) supplemented with 5% TP; HFD+TP10, mice fed HFD (60% fat) supplemented with 10% TP. The HFD+TP10 group showed lower final body weight (34.23 g) than the HFD group (39.41 g), along with decreased epididymal fat weight (p<0.05). In addition, the HFD+TP10 group showed significantly lower serum cholesterol and triglyceride contents (136.32 and 33.20 mg/dL, respectively) that the HFD group (175.68 and 59.52 mg/dL, respectively). Increased serum leptin and insulin levels (66.36 and 1.80 ng/mL, respectively) in mice with HFD-induced obesity could be rescued in mice fed HFD supplemented with 10% TP (35.94 and 1.23 ng/mL, respectively). Additionally, the epididymal fat content and hepatic steatosis area showed a dose-dependent decrease with increase in dietary TP supplementation. The anti-obesity effect of 10% TP was linked to reduced serum trimethylamine-N-oxide levels. These results suggested that 10% TP was effective at inhibiting the accumulation of fat in the serum and tissue, and ameliorating lipid metabolism disorders observed in HFD-fed mice. In addition, such utilization of unmarketable tomato to inhibit obesity-associated pathologies is expected to add value and increase profits in the functional food industry.

In this work, a simple nonenzymatic glucose sensor has been proposed based on coconut shell charcoal (CSC) modified nickel foil as working electrode in a three-electrode electrochemical cell. Charcoal was prepared by the pyrolysis of coconut shells. The most important advantages of coconut shells are cost-effectiveness and their abundance in nature. The morphology and phase of the CSC powder were characterized by scanning electron microscopy and X-ray diffraction. The electrochemical performance of the CSC powder coated Nickel foil electrode was investigated by cyclic voltammetry and chronoamperometry. The sensor shows a higher sensitivity of 2.992 mA cm−2 mM−1 in the linear range of 0.5–5.5 mM and slightly lower sensitivity of 1.1526 mA cm−2 mM−1 in the range of 7–18.5 mM glucose concentration with a detection limit of 0.2 mM. The anti-interference property of CSC powder also was investigated and found that the response of interfering species was less significant compared to glucose response. The proposed sensor offers good sensitivity, wide linear range, and a very low response to interfering biomolecules.

The use of recycled materials, such as the fine recycled aggregate made from concrete waste and carbon fiber (CF) product of industrial waste, for the manufacture of conductive recycled mortars (CRM), transforms the mortar base cement normally made with cement:sand in a sustainable multifunctional material, conferring satisfactory mechanical and electrical properties for non-structural uses. This action provides ecological benefits, reducing the use of natural fine aggregates from rivers and the amount of concrete waste deposited in landfills resulting from construction waste. In this investigation the effect of the addition of CF on electrical properties in hardened, wet and dry state, electric percolation in dry state and fluidity of the wet mixture of a cement based CRM was evaluated: fine recycled aggregate: graphite powder, CRM specimens with dimensions of 4 × 4 × 16 cm. were manufactured for 3, 7 and 28 days of age and sand/cement ratios = 1.00, graphite/cement = 1.00, water/cement = 0.60 and CF = 0.1, 0.3, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% compared to the weight of cement. The results demonstrated the effect of the addition of CF in CRM, reducing fluidity of the mixtures due to the opposition generated by its physical interaction of CF with recycled sand or recycled fine aggregate and graphite powder (GP), in its case, placing the electric percolation percolation at 0.30% and 0.45% of CF for CRM with and without GP, respectively. Increases in electrical conductivity (EC) without the presence of GP are defined by the contact between the CF and the conductive paths formed. In contrast, with the presence of GP, the EC is defined by the contact between the CF and the GP simultaneously, forming conductive routes with greater performance in its EC.

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter’s color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS+ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the “a” value, “b” value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and “L” values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.