• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.11a
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• pp.98-98
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• 2000

• 베이커리
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• no.5 s.382
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• pp.61-63
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• 2000

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.216-221
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• 2007

Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• 베이커리
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• no.2 s.355
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• pp.164-164
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• 1998

• Clean Technology
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• v.9 no.2
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• pp.87-100
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• 2003

The aim of study was to suggest a methodology for applying cleaner production technology in dyeing & finishing process of textile materials. To accomplish cleaner production, we performed consulting activity in dyeing factory, which composed of following different procedures. First, we organized consulting team with specialists for dyeing, energy and chemicals, and visited dyeing companies for the purpose of doing basic investigation such as analysis of process, chemicals & effluents, condition of equipment and process flow of products. Environmental aspect of raw materials (dyestuff, chemicals) was assessed by TOC, COD, BOD, and effluent of that was assessed by TOC, COD, BOD, TDS and pH. Second, We find out the problems in dyeing&finishing process from the view point of dyeing process, energy, raw materials and process management by utilizing MB (material balance), LCA(Life Cycle Assessment), EB(Energy Balance). Third, we generated the solutions to achieve optimal process condition by brain storming method, and then implemented the solutions to each process. Finally, we determined their effectiveness after considering the results of repeating trials for the solutions. Cleaner production could be achieved by keeping optimal process conditions, equipment modification, improved production management, and on-site reuse or recycling.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.247-250
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• 1992

Effects of free alkali and moisture on sucrose polyesters (SPE)-possible non calorie fat substitute-synthesis were investigated using a model system composed of sodium oleate, sucrose, potassium carbonate and methyl oleate. Trace amounts of free alkali in sodium oleate were found to interefere with SPE synthesis. When free alkali content in sodium oleate was varied gradually from 0% to 5%(w/w), the yield of SPE production was reduced from 92% to 45.5%. The moisture absorbed in sodium oleate, sucrose and potassium carbonate during storage also interefered with SPE synthesis. The yield (92%) of SPE production with dried ($105^{\circ}C$.6 hrs) reactants and catalysts was higher than that (89%) of SPE production with non-dried. Soybean oil fatty acid sodium soaps (FASS) not containing free alkali could be manufactured with slightly less than molar ratio of sodium hydroxide to soybean oil fatty acid methyl esters (FAME). Practically, 91.7% yield of soybean oil SPE production was outcomed by minimizing free alkali and moisture which were remaining in sucrose, potassium carbonate, soybean oil FASS and soybean oil FAME.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.417-422
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• 2009

The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.