This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

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.

본 연구는 광전환필름에 의해 변형된 태양광 하에서 채소류의 묘소질과 광합성 특성에 미치는 영향을 구명하기위해 수행 되었다. 상추와 배추, 오이 종자를 원예용 상토로 충진된 50구 플러그 트레이에 파종하고, 광전환 필름(SCF)과 상업용 폴리 에틸렌 필름(대조군) 하에서 재배하였다. 대조군 대비 SCF에 투과된 태양광 스펙트럼은 청-녹색광은 감소하고, 적색광은 증가했으며 R/FR 비와 R/B 비가 증가하여 묘의 광합성과 생육, 형태형성 측면에서 영향을 미치기에 충분한 수준이었다. 광합성속도는 SCF 하에서 자란 배추와 오이 묘에서 유의적으 로 증가했으며, 최대 광합성속도는 각각 23%, 19% 높게 나타 났다. 상추의 경우, SCF 처리구에서 생육이 유의적으로 감소 하였으며 도장하였다. SCF 필름 하에서 자란 배추의 경우, 형태적인 차이는 없었으나 잎의 건물중이 증가하여 묘의 충실도가 유의적으로 증가했고 왜화율은 10%로 나타났다. SCF 처리구의 오이 묘는 생육에 차이는 없었으나 엽병 및 초장이 유의적으로 감소하여 왜화율이 24%로 높게 나타났다. 결론적 으로 SCF에 의해 변형된 태양광 스펙트럼은 배추와 오이 묘의 광합성 효율을 증가시키고 묘소질을 향상시켰다고 판단되었다.

In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

Quality management has become an pervasive philosophy in most sectors of business. Specific movements such as statistical quality control, quality circle, total quality management, and quality management system have become embedded in business organizations. Only the companies with competitive edge can survive in the competition in global market. KSA(Korean Standards Association) established in 1962 has launched all kinds of quality education, quality standard certification service for business, and KNQA(Korean National Quality Award) system. This article considers quality competitiveness excellent company award among KNQA. We performed a statistical analysis of audit data for quality competitiveness excellent company for three years, from 2015 to 2017. By using ANOVA and two sample t-tests, the average scores of 13 evaluation fields were significantly different depending on company size and type. We proposed ways to improve the current hall of fame system. We discovered that the average scores of 13 evaluation fields in the audit data according to years and hall of fame status were not significantly different. We also showed linear relationships among 13 evaluation fields by correlation analysis and obtained an estimated linear regression equation : Business Performance, which is a comprehensive index, as a dependent variable was significantly related to Customer Focus and Product Liability as regressor variables among 13 evaluation fields by regression analysis.

Along with industrial development, various architectural structures have become bigger and higher, leading to an expansion in the size and capacity of construction equipment. And with the development of public transportation, the use of subways as a means of transportation in the city center is increasing, so that vibrations and structural noises are emerging as a new environmental issue. Considering that architectural structures may be used from several decades to hundreds of years after the time of construction, they can be seen as semi-permanent. Due to changes in the vibration-proof polyurethane mats installed in the foundation of these structures, settling may occur and vibration reduction may become inadequate. Therefore, in view of service life, it is necessary to have a high-level standard of reliability and stability. In accordance with this, the Floating Floor System, which uses soft polyurethane foam and can be constructed within a relatively short period of time, has excellent vibration resistant characteristics. It is presented as a great alternative solution to the issue of vibrations caused by subways, railways and building structures. At present, vibration-proof polyurethane mats have been developed up to the same product level as in other advanced countries. However, in the construction of structure foundations, the physical properties of this product and its shape incur changes. If they are installed as such in the structure of a building, it may cause significant impact on stability, requiring that this cause be urgently identified and improved.

본 연구에서는 기능성과 생산성이 우수한 신품종 으뜸도 라지를 이용하여 알코올 발효액을 제조한 다음 식초로 발 효시켜 품질 특성과 항산화능 및 관능적 특성을 평가하였다. 발효 완료 후 식초의 최종 pH는 2.98~3.03이었으며, 발효 기 간이 증가함에 따라 pH도 서서히 증가하였으나, 도라지 첨가 량에 따른 유의적인 차이는 나타나지 않았다. 식초의 가용성 고형물 함량 측정 결과, 발효 2일차부터 가용성 고형물 함량이 서서히 감소하여 발효 완료 16일째까지 점차적으로 감 소하는 추세를 보였으며, 최종 가용성 고형물 함량은 3.07~3.40 Brix%로 측정되었다. 식초의 잔류 알코올 함량 측 정 결과, 발효가 진행됨에 알코올 함량은 점차 감소하여 최종 발효 후 알코올의 함량은 0.83~0.90%로 측정되었으며, 으뜸 도라지 첨가량이 증가함에 따라 미미하게 잔류 알코올의 함량은 감소하는 추세를 보였다. 산도 측정 결과, 발효 시작 부터 발효 완료일인 16일차까지 산도는 점차 증가하여, 최종 산도는 6.66~7.21로 측정되었으며, 으뜸도라지 첨가 농도가 증가할수록 산도는 낮게 측정되었다. 최종 발효가 완료된 식 초의 발효 수율을 살펴본 결과, 무첨가군이 가장 높게 나타났 으며, 그다음으로 1.5% 으뜸도라지의 첨가군의 발효 수율이 높게 측정되었다. 발효가 완료된 으뜸도라지 식초의 총 페놀 함량을 측정한 결과, 으뜸도라지 첨가량이 증가할수록 총 페놀 함량이 높게 나타났으며, DPPH 자유라디칼 소거능 또 한 으뜸도라지 첨가 비율이 증가할수록 항산화능이 증가하 였다. 으뜸도라지 첨가 농도에 따른 식초의 관능평가 결과, 으뜸도라지 1.5% 첨가군이 전반적인 기호도, 향, 맛에서 가 장 높은 평가를 받았다. 이상의 결과에서 으뜸도라지를 첨가 하여 식초를 제조할 경우, 총 폴리페놀 함량 및 항산화능을 증가시켜 기능성을 높임은 물론 도라지 특유의 향취로 인해 관능적 기호도를 높여 식초의 전반적인 기호도를 향상시키 는 것을 확인할 수 있었다.

PURPOSES: The purpose of this research is to analyze the characteristics of panels that affect the evaluating results of riding quality and to evaluate the appropriateness of roughness management criteria based on ride comfort satisfaction. METHODS: In order to analyze the influence of panel characteristics of riding quality, 33 panels, consisting of civilians and experts, were selected. Also, considering the roughness distribution of the expressway, 35 sections with MRI ranging from 1.17 m/km to 4.65 m/km were selected. Each panel boarded a passenger car and evaluated the riding quality with grades from 0 to 10, and assessed whether it was satisfied or not. After removing outlier results using a box plot technique, 964 results were analyzed. An ANOVA was conducted to evaluate the effects of panel expertise, age, driving experience, vehicle ownership, and gender on the evaluation results. In addition, by using the receiver operating characteristics (ROC) curve, the MRI value, which can most accurately evaluate the satisfaction with riding quality, was derived. Then, the compatibility of MRI was evaluated using AUC as a criterion to assess whether the riding quality was satisfactory. RESULTS: Only the age of the panel participants were found to have an effect on the riding quality satisfaction. It was found that satisfaction with riding quality and MRI are strongly correlated. The satisfaction rate of roughness management criteria on new (MRI 1.6 m/km) and maintenance (MRI 3.0 m/km) expressways were 95% and 53%, respectively. As a result of evaluating the roughness management criteria by using the ROC curve, it was found that the accuracy of satisfaction was the highest at MRI 3.1-3.2 m/km. In addition, the AUC of the MRI was about 0.8, indicating that the MRI was an appropriate index for evaluating the riding quality satisfaction. CONCLUSIONS: Based on the results, the distribution of the panels’age should be considered when panel rating is conducted. From the results of the ROC curve, MRI of 3.0 m/km, which is a criterion of roughness management on maintenance expressways, is considered as appropriate.

This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4℃, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.

This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

Sea cucumber (SC) or Stichopus japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.

목포항 주변은 인공 담수호(영산호, 영암호, 금호호)와 여러 육상기인 담수 유입원(소하천, 하수 처리장 방류수, 담지하수)이 분포되어 있다. 이 중 담수 유입량이 가장 많은 인공 호수의 방류 후 10일 이내에 목포항 주변해역에서 영양염(DIN, DIP, DSi)과 기타 수질인자(Chl-a, 수온, 염분, DO, COD, SS)의 분포 특성에 대해 2008년 1년 동안 4회(5월, 7월, 9월, 11월) 현장 조사를 수행하였다. 소하천, 하수처리장 방류수, 담지하수 등의 영양염 농도가 훨씬 더 높음에도 불구하고, 방조제 수문 개방을 통한 담수 방류가 주된 영향을 미치고 있었다. 통계 분석 결과 DIN, COD, 그리고 Chl-a가 염분과 음의 상관관계를 보였다. 따라서 영산호 방조제의 방류 규모와 시기, 그리고 영양염 농도는 전면 해역뿐만 아니라 외해역의 수질 분포에 있어서 중요 영향 인자임을 보이고 있다. 그러나 이번 조사 기간 중 9월에 영산호의 방류가 없었음에도, 하구역의 저층부에 영양염의 첨가가 발생하고 있었다. 이러한 결과는 영산강 하구역의 환경 및 생태계에 미치는 누적 영향에 대해 인공 담수호뿐만 아니라 다른 담수 유입원별 특징, 또는 저층 퇴적물로부터의 용출 등을 고려하여 통합적인 평가가 이루어져야 한다는 점을 나타내고 있다.

본 연구에서는 영·유아용 주스의 유동 특성과 과채류의 색소 성분이 지니고 있는 생리활성이 강화된 혼합과채주스 의 생산가능성을 조사하기 위하여, 생과일과 채소를 혼합 하여 착즙한 적색, 황색 및 녹색의 혼합과채주스를 조제한 후 영양균형과 유통 특성을 부여하기 위하여 물리적으로 변성된 현미 가루를 4% (w/w) 첨가한 후에 품질변화를 최소화하고 유통 중 저장 안전성과 점증 효과를 좀 더 부 여하기 위하여 초고압 처리(20oC, 500 MPa for 3 min)를 한 후 4oC에서 4주간 저장하면서 품질 및 총균수의 변화 를 측정하였다. 착즙된 FV juice에 물리적으로 변성된 현미 분말을 첨가 함으로서 기대하였던 바와 같이 시중에 유통되고 있는 영 ·유아용 과일주스에 비하여 단백질 및 지방이 약 10배 정도 증가되고 섬유질이 검출되어 영양학적으로 강화되고, 색도가 선명하여 소비자의 기호도를 충족시킬 수 있으며 항산화 활성이 검출되어 생리활성 또한 강화된 제품을 제 조할 수 있었다. 뿐만 아니라 영·유아용 주스의 유동 특 성에 적합한 물성인 spoonful 특성과 아주 작은 점성 증가 에 의해서 야기되는 spreadability의 감소를 물리적으로 변 성된 현미 분말 첨가와 초고압 처리(500MPa for 3 min)에 의해서 확보할 수 있었다. 4oC에서 4주간 저장 중에 품질 변화(pH, 당도, 색도, 및 항산화 활성)와 총균수를 측정한 결과, pH와 당도는 초고압 처리에 관계없이 저장 중에 변 화가 매우 미미하였고 색도, 항산화 활성은 저장 시간에 따라 제조된 주스 별로 약간의 차이는 있지만 감소하는 경 향을 나타내었다. 총균수의 경우에는 저장 기간 내내 과채 류 주스의 국내 기준·규격인 1.00×105 CFU/mL 보다 적 게 유지되었다. 다만 HPP-GB juice의 경우에는 104 CFU/ mL로 제어되어 초고압 처리 이전 공정에서 102내지 103 CFU/mL로 제어되어야 하는 위생관리의 중요성이 확인되 어, Bacillus spp.의 제어를 분명하게 실시하여야 한다. 종 합하여 판단하면, 영·유아용 과채혼합주스의 유동 특성과 과채류의 색소 성분이 지니고 있는 생리활성이 강화된 초 고압 처리 과채혼합주스의 생산 및 냉장 유통 가능성을 확 인할 수 있었다.

본 연구는 캄보디아에서 육성된 36개 벼 품종의 종실 및 이화학적 특성 등 분석을 통해 금후 캄보디아 고품질 벼 품종 개발과 쌀 수출증대에 필요한 기초자료를 얻고자 시험하였으며, 그 결과는 다음과 같다. 1. 캄보디아에서 육성된 벼 품종은 대부분이 감광성이며, 무 감광성은 조생종과 일부 중생종이였다. 2. 종실의 주요 특성 중 1,000립중의 범위는 24-31 g이었다. 중생종의 무 감광성이 31.4 g으로 높은 반면 만생종은 24.2 g으로 낮았다. 입장은 7.9 - 10.6 mm으로 모든 품종이 장립종이었다. 입폭은 1.77 - 2.03 mm로 품종간 차이는 없었다. 3. 도정된 벼의 특성 중 완전미의 비율은 31 - 66% 범위이며, 중생종 향미가 66.9%로 높았다. 반면 다른 품종은 50%이하를 보였다. 분상질립의 비율은 1.1 - 19.4% 범위로 중생종 향미가 1.1% 가장 낮은 반면 만생종이 3.5%로 높았다. 4. 단백질 함량은 7 - 8% 범위이고, 아밀로스 함량은 17.2 - 27.3% 범위였으며, 특히 중생종의 향미가 17.2%로 다른 품종에 비해 가장 낮았다.

전 세계적으로 에너지원 다양화 및 온실가스 저감을 위한 다양한 신재생에너지 보급활성화 정책이 추진되고 있다. 국내에서도 500MW 이상의 발전설비를 보유한 발전사업자에게 신재생에너지 공급 의무화제도(Renewable Portfolio Standard(RPS))를 시행중이다. 발전사업자들은 의무공급량 이행을 위해 발전용 바이오중유를 사용하고 있다. 발전용 바이오중유란 동 식물성 유지, 지방산에스테르 및 그들의 혼합물로서 동점도, 유동점, 전산가 등의 품질특성을 만족해야 한다. 발전용 바이오중유는 원료물질에 의해 품질특성이 결정되었고, 중유와의 혼합비율이 증가할수록 유동점, 밀도, 황분 및 동점도는 감소하고 전산가, 요오드가, 산소함량은 증가하였다. 본 연구에서는 중유 대체연료로서의 발전용 바이오중유의 품질특성과 C 중유에 혼합 시, 혼합비율에 따른 물성 변화에 대해 검토하였다.

본 연구는 다양한 생리적 효능이 우수한 솔잎 분말을 첨가 (0, 3, 6, 9, 12%)한 매작과를 제조하여 매작과의 항산화 활성 을 입증하고 품질특성을 측정하였다. 솔잎 분말의 총 페놀화 합물 함량은 9.93±0.2 ㎎ GAE/g이며, 이를 매작과에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 매작과 의 DPPH 라디칼 소거능을 측정한 결과, 솔잎 분말의 첨가량 에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내 었다. 솔잎 분말 첨가 매작과의 품질평가를 실시한 결과, 반죽의 밀도는 솔잎 분말 첨가량이 증가할수록 높게 나타났고, pH는 감소하였다. 매작과의 부피는 매작과의 첨가량에 따라 감소하는 경향이었으며, 매작과의 색도는 솔잎 분말의 첨가 량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 수분 함량과 경도는 증가하는 경향을 나타내었다. 매작과의 기호도 검사(전반적인 기호도, 향, 맛, 바삭함, 색)에서는 6% 솔잎 매작과의 기호도가 가장 높게 나타났다. 또한 저장기간 에 따른 매작과의 산가와 과산화물가를 살펴본 결과, 솔잎 분 말 첨가량이 증가할수록 산패가 지연되는 경향을 나타냈다. 이러한 결과로 보아 매작과에 솔잎 분말을 첨가하는 것은 매 작과의 기호도를 증가시키고 총 페놀 함량과 DPPH 라디칼 소거능을 높여 매작과의 가치를 높이는 것으로 사료되며, 솔 잎 분말을 첨가하여 매작과를 제조할 경우, 6% 로 솔잎 분말 을 첨가할 경우 매작과의 관능적인 품질을 증진시킬 수 있는 가장 최적 조건으로 생각되며, 상품 개발 가능성이 가장 높은 것으로 사료된다.

This study was performed to investigate the distribution of indoor air pollutants in medical facility in Gyeonggi-do area from February to November, 2012, and to conduct the health risk assessment from obtained data. PM10, CO₂, formaldehyde, CO, and total bacteria count(TBC) did not exceed the maintained standards, but mean concentration of TVOC was 402.3 ㎍/㎥ and thirteen of them exceeded the recommended standard. In the concentration distribution of pollutants for the monthly samples, CO₂, formaldehyde, TVOC, TBC were the highest level in August. From the factor analysis of indoor air pollution provided three factors; the first factor was seasonal factor (indoor temperature and humidity, TBC and formaldehyde), the second factor was ventilation factor (CO₂, PM10 and CO), and the third factor was building(or interior) factor (TVOCs). In the health risk assessment results, the excess carcinogenesis of formaldehyde for resonable maximum exposure worker was 1.21×10-⁴ which means exceeding the cancer criteria(1.0×10-⁴). We confirmed the probability of health effect caused by TVOC. The lifetime excess cancer risk of carcinogens(benzene, formaldehyde) and hazard quotient of non-carcinogens(toluene, ethylbenzene, xylene, styrene), and risk of regulation substances(PM10, CO₂) were safety level for inpatients and out patients.

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.