Daegu Technical University

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

This paper proposes the solution to reduce the energy consumption of forming machine for the composite stringer manufacturing by applying the lean manufacturing techniques. The lean techniques such as standard operating procedures, single minute exchange of dies, external set-up based on production efficiency improvement are used to optimize the stringer manufacturing process. The improved set-up is performed during machine operation to reduce cycle time thus, enable continuous production of various stringers. As a result, the cycle time of development machine having the process improvement effects is reduced by 84.8%. In order to achieve this, the development machine is consisted of two lower stations, upper chamber, auto side indexes and quick centering devices. The work process is simplified by applying automatic machine instead of conventional machine. As well as the improved method produced two composite stringer in one cycle, it could reduce the machine energy consumption and increase the productivity.

Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory as well as stroke and neurodegenerative diseases prevention. Total free amino acid was high in persimmon seed tea (273.37-300.61 µg/mL) as compared to persimmon leaf tea (179.75-198.44 µg/mL). Total phenol content of persimmon leaf tea ranged from 333.07 to 348.87 GAE µg/g and that of seed tea from 324.63 to 356.73 GAE µg/g. Some of the volatile flavor compounds such as 2-undecanone; furfural; 5-methyl furfural; benzoic acid, methyl ester; benzaldehyde, 4-methyl; and phenol, 2,4-bis (1,1-dimethylethyl) were found in persimmon leaf and seed tea. The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value. Key words: Acceptance, green tea, nutritional value, persimmon leaf, persimmon seed.

When asbestos containing materials (ACM) must be removed from the building before demolition, additional greenhouse gas (GHG) emissions are generated. However, precedent studies have not considered the removal of ACM from the building. The present study aimed to develop a model for estimating GHG emissions created by the ACM removal processes, specifically the removal of asbestos cement slates (ACS). The second objective was to use the new model to predict the total GHG emission produced by ACM removal in the entire country of Korea. First, an input-equipment inventory was established for each step of the ACS removal process. Second, an energy consumption database for each equipment type was established. Third, the total GHG emission contributed by each step of the process was calculated. The GHG emissions generated from the 1,142,688 ACS-containing buildings in Korea was estimated to total 23,778 tonCO2eq to 132,141 tonCO2eq. This study was meaningful in that the emissions generated by ACS removal have not been studied before. Furthermore, the study deals with additional problems that can be triggered by the presence of asbestos in building materials. The method provided in this study is expected to contribute greatly to the calculation of GHG emissions caused by ACM worldwide.

Neutron tomography with Gd tagging has been developed for application to in-service turbine blades to ensure theirs maintainability. Hot corrosion was detected in the air channels of 13 % of in-service blades. Hot corrosion occurs in clusters of about 15 mm in diameter. The size of individual hot corrosion features was determined to be in the range of 0.8–2.81 mm by neutron tomography. Turbine blades with indications of flaws were crosscut with a wire for internal verification. Scanning electron microscopy revealed that hot corrosion occurs in scattered groups with multiple pits of about 150 $$\upmu $$ m in size in the channels. The analyzed oxygen content of the corroded surface was over 30 wt% higher when compared with new turbine blades by energy dispersive X-ray spectroscopy. These findings may play a pivotal role in curtailing in-service turbine blade failure due to internal corrosion of cooling channels. Applying these results with neutron tomography on in-service turbine blades can lead to more reliable determinations of condemnation.

본 연구는 홍화씨가 동결저장 중 분쇄돈육의 이화학적 품질에 미치는 영향을 규명하고자 하였다. 분쇄돈육은 돈육등심 68%, 냉수 10%, 소금 2%에 돼지지방 20%를 첨가한 분쇄돈육(T0), 돼지지방 10%와 홍화씨 10%를 첨가한 분쇄돈육(T1) 그리고 홍화씨 20% 첨가한 분쇄돈육으로 구분하여 제조하였다. 보수력은 동결저장 중 유의적으로 감소하였으며, 홍화씨를 20% 첨가한 T2가 가장 높았다(p<0.05). 가열감량은 동결저장 기간이 경과하면서 유의적으로 증가하였으며, T1 및 T2의 가열감량이 T0보다 낮았다(p<0.05). 직경감소율의 경우 T0는 저장기간에 따라 증가하였지만 T1 및 T2는 동결저장 중 유의적인 변화가 없었다. 경도와 저작성은 동결저장 중 유의적으로 증가하였으며, 탄성은 감소하는 경향이었다(p<0.05). 경도, 탄성 및 저작성은 T2가 가장 높게 나타났다(p<0.05). 동결저장 중 pH는 유의적으로 낮아져 50일째에는 T0, T1 및 T2가 각각 5.41, 5.43 및 5.32를 나타내었다(p<0.05). TBARS값의 경우 T0 및 T1은 동결저장 중 유의적으로 증가하였으나 T2는 저장 중 유의적인 변화가 없었다. 그리고 동결저장 50일째의 TBARS값은 T0, T1 및 T2가 각각 4.76, 2.77 및 0.54 mg malonaldehyde/kg을 나타내었다. 명도(<TEX>$L^*$</TEX>), 적색도(<TEX>$a^*$</TEX>) 및 황색도(<TEX>$b^*$</TEX>)는 T0가 가장 높았으며, 적색도는 동결저장 중 유의적으로 감소하는 경향이었다(p<0.05). 이상의 결과들을 종합적으로 고찰해보면 홍화씨의 첨가는 물리적 성질을 개선하면서 지반산화를 억제하여 기능성 육제품의 소재로서의 활용가능성이 있는 것으로 사료된다. This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The <TEX>$L^*$</TEX>, <TEX>$a^*$</TEX> and <TEX>$b^*$</TEX> value of T0 was the highest among the samples (p<0.05), the <TEX>$a^*$</TEX> value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

본 연구는 동물성지방 대체물질로서 홍화씨(Carthamus tinctorius L.)의 첨가가 분쇄돈육의 이화학적 품질특성에 미치는 영향을 검토하였다. 분쇄돈육은 돈육등심 68%, 냉수 10%, 소금 2%에 돼지지방 20%(control), 돼지지방 10%와 홍화씨 10%(10% SS) 그리고 홍화씨 20%(20% SS)를 첨가하여 제조하였다. 생육 및 가열육의 수분, 단백질 및 회분함량은 20% SS가 가장 높았고, 지방함량은 대조군이 가장 높았다(p<0.05). 수율, 수분보유율, 지방보유율 및 보수력은 20% SS가 가장 높았으며, 직경감소율은 대조군이 가장 높았다. 외부 및 내부의 명도(L-value), 적색도(a-value) 및 황색도(b-value)는 대조군이 10% SS 및 20% SS보다 유의하게 높았다(p<0.05). 콜레스테롤 함량은 대조군, 10% SS 및 20% SS가 각각 50.85, 21.77 및 17.91 mg/100 g으로 20% SS가 가장 낮았다(p<0.05). Linoleic acid 함량은 대조군, 10% SS 및 20% SS가 각각 28.68%, 41.04% 및 54.26%이었다. 전체 불포화지방산 함량은 대조군, 10% SS 및 20% SS가 각각 50.53%, 55.76% 및 64.93%이었다. 지방산 조성에서 linoleic acid 및 전체 불포화지방산 함량은 20% SS가 가장 높았다(p<0.05). 아미노산 조성은 시료들 사이에 유의한 차이가 없었다. This study was carried out to investigate the effect of the addition of safflower seed (Carthamus tinctorius L.) on the physicochemical properties of ground pork as an animal fat replacer. Three types of ground pork were evaluated: 20% pork fat added (control), 10% pork fat and 10% safflower seed powder added (10% SS), and 20% safflower seed powder added (20% SS). The moisture, protein, and ash contents were highest in 20% SS, and the fat content was highest in the control (p<0.05). The cooking yield, moisture retention, fat retention, and water-holding capacity were highest in 20% SS, and the control showed a reduction in the diameter (p<0.05). The external and internal L-, a-, and b-values of the control were higher than those of the 10% SS and the 20% SS (p<0.05). The cholesterol content of the control, the 10% SS, and the 20% SS was 50.85, 21.77, and 17.91 mg/100 g, respectively, and that of the 20% SS was lowest among the samples (p<0.05). The linoleic acid content of the control, the 10% SS, and the 20% SS was 28.68%, 41.04%, and 54.26%, respectively. The total unsaturated fatty acid content of the control, the 10% SS, and the 20% SS was 50.53%, 55.76%, and 64.93%, respectively. The linoleic acid and the total unsaturated fatty acid content were highest in the 20% SS (p<0.05). There was no significant difference in amino acid composition.