• International Journal of Industrial Entomology and Biomaterials
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• 제39권1호
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• pp.39-44
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• 2019

The effect of heat treatment on the sterilization and fatty acid compositions of silkworm powder was carried out under the guidance of Ministry of Food and Drug Safety. Food borne pathogens or microorganisms including E. coli, Salmonella spp., Listeria monocytogenes, Staphylococus aureus, Clostridium perfringens and aflatoxin, were not detected. The fatty acid composition was hardly changed after the silkworm powder was treated to a high temperature of $121^{\circ}C$. The low temperature sterilization of silkworm powder at $63^{\circ}C$ decreased the concentration of E. coli while high temperature sterilization at $121^{\circ}C$ has found no traces of microorganism.

• 한국식생활문화학회지
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• 제28권2호
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• pp.145-157
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• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

• 대한지역사회영양학회지
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• 제22권2호
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• pp.103-114
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• 2017

Objectives: This study aims to investigate the married female immigrants' experience on Korean dietary life adaptation, especially identifying the symbolic meaning and nature of experiences. Methods: This study was conducted with six married female immigrants through an analysis of the qualitative materials which consisted of in-depth interviews, field notes and materials. Data was analyzed using Giorgi's phenomenological research methods. Results: The results were deduced as 116 significant statements, 17 formulated meanings (sub-theme), and 6 theme clusters. Six theme clusters comprised of lack of preliminary knowledge and information, conflict and support in relationships, Korean food culture which is different from homeland, adaptation attitudes of Korean food culture according to situation, sharing of homeland food culture, and practical difficulty and expectative service. The participants started Korean life in the dark about Korea and Korean food culture, so they were subjected to trial and error. The conflict between Korean mother-in-law and foreign daughter-in-law came from lack of consideration of daughter-in-law's cultural background. Some participants were hurt because of misunderstanding and nitpicking. They were learning about cooking method, ingredient, seasoning, table setting and manner. Some participants integrated Korean food culture and their homeland food culture. Some of them assimilated with Korean food culture. One of them maintained homeland food culture. The participants who adapted Korean food culture well could share homeland food amicably. They sometimes didn't apply the services which were offered by the government, because the services did not fit their needs. Some of them didn't know the usage route of the services or information. They had resistance about home teaching and it showed that outreach service was not always effective. Conclusions: This study suggested that it is necessary to develop a practical support plan which covers married female immigrants' real needs and system improvement measures.

• 한국식품조리과학회지
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• 제18권5호
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• Tribology and Lubricants
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• 제30권1호
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• pp.52-58
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• 2014

Because food crops serve as the raw materials for biodiesel, the increasing use of biodiesel as an alternative fuel can lead to adverse effects such as food price inflation and may contribute to global starvation. To solve these problems, efforts are being made to explore various nonedible raw materials for producing biodiesel. Different raw materials impart different fuel characteristics to biodiesel. In this study, we synthesized pure fatty acid methyl ester (FAME), which is a biodiesel component, and then analyzed its fuel properties. The fuel properties of pure FAME would be useful in producing biodiesel from various new raw materials.

• 한국통신학회논문지
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• 제40권6호
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• pp.1166-1174
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• 2015

단순 바코드 또는 포장 내용물 단위의 이력추적, 농 식품의 저장 창고나 배송차량의 일부 정보 추적, 직감에 의한 원격 환경 조정 등을 통해 농 식품의 위해인자를 차단하려는 노력들이 있었다. 그러나 이러한 시도는 선택적인 정보수집 및 불충분한 정보량, 현실과 수집 시점 간 시간차에 따른 정보 왜곡의 문제점 및 각 유통 기업의 자체 독립적인 정보망으로 인하여 생산지로부터 소비자까지의 총체적인 위해인자 차단이 어렵다. 본 논문에서는 농 식품의 생산지뿐만 아니라 전주기상의 주요 유통 거점, 소비지까지 정형, 반 정형, 비정형의 다양하고 대규모의 농 식품 유통 정보를 이용하여, 위해인자 발생의 실시간 상황이나 예측, 추적을 통하여, 위해인자 파급 차단과 예방을 위한 농 식품의 위해인자 신속 관리 방법을 제안한다. 제안방법은 빅 데이터 클러스터 기반, 실시간으로 정보를 수집하고, 위해인자 상황인지, 위해인자 발생 예측, 위해인자 발생지 추적 분석을 통해 위해인자를 차단하고 파급을 예측하며, 그 결과를 가시화하여 신속하게 위해인자를 관리 할 수 있도록 한다.

• 대한지역사회영양학회지
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• 제11권4호
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• pp.488-501
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• 2006

The purpose of this study was to develop various nutrition education materials, including an animated CD, for day care center children and their teachers and in order to apply the nutrition education programs systematically. We evaluated the effect of the nutrition education programs on nutrition knowledge in the first year, and the effect of the nutrition education programs on nutrition knowledge, food attitudes and eating behaviors in the second year in day care center children. In the first year, nutrition education foundational materials, such as the animated CD-ROM, videotape, textbook, panels, posters, slogans, leaflets, picture disks, hand puppets, stickers for compensation and poster boards were developed. The subjects were 537 children (286 boys,251 girls) aged four to six years. In the second year, nutrition education materials, such as the animated CD-ROM and textbook were developed. The nutrition education group included 368 children (177 boys 191 girls) aged four to six years, and the comparison group consisted of 108 children (54 boys,54 girls) Regarding the nutrition knowledge test results in the first year, the pre-test mean of children was 6.82, however, the post-test mean was 11.35 and showed a significant increase (p < 0.001). Regarding the nutrition knowledge test and the food attitude test results in the second yew, the nutrition education group had significantly higher scores than the comparison group in a post-test (p < 0.001). For the eating behavior test results, the post-test means between the comparison group and the nutrition education group were not significant. The test results show that several months of nutrition education is not enough to improve eating behaviors. As a result, nutrition education has improved nutrition knowledge and food attitudes in day care center children but short-term nutrition education was not sufficient to induce a change in eating behaviors. To improve eating behaviors in day care center children, nutrition education programs must be applied to day care center children in addition to their Parents and Persistent education will have to be continued.

• 한국식품과학회지
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• 제40권1호
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• pp.118-121
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• 2008

본 연구는 소금의 첨가수준을 저수준(1.5%)으로 고정시키고, 인산염 대체가능성이 있는 다양한 기능성 소재들의 수준을 달리하여 원료돈육의 가공특성, 유화안정성 및 육색 등에 미치는 첨가효과를 구명하였다. 기능성 물질의 첨가는 원료돈육의 일반성분과 pH에는 유의적인 영향을 미치지 않았다. 보수력과 가열 감량에 있어 후보 물질들과 인산염 처리구 간에 유의적인 변화가 나타났고, 구아검, 카라기난, 알긴산이 인산염 대체에 적적한 특성을 보였다. 유화안정성에서는 인산염, 알긴산과 구아검 첨가구가 유의적으로 높은 안정성을 나타냈어 이후 실제 가공품에의 적용가능성을 나타냈다. 이상의 결과에서 카라기난과 구아검의 경우인산염과 유사한 가공특성, 유화안정성과 육색을 나타내어 육제품 제조용 인산염 대체첨가물질로 가능성을 확인할 수 있었다.

• 한국식품과학회지
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• 제28권3호
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• pp.528-537
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• 1996

무균포장밥의 microwave reheating후의 품질 변화를 리드포장재, 탈산소제, 저장 온도 및 저장 기간을 달리하여 조사하였다. 가열하기 전 무균포장밥의 탄력성 , 응집성 , 부착성은 저장 온도가 증가함에 따라 증가하는 경향을 나타내었고 경도 및 껌성은 반대로 저하되었다 그러나 마이크로파 재가열 후에는 리드포장재, 탈산소제 및 저장 온도의 차이에 따라 조직감 특성의 큰 차이를 나타내지 않았다. 호화도는 저장 온도가 증가할수록 증가하였으며, microwave reheating에 의해 호화 정도가 취반 직추의 상태까지 복원될 수 있었다. 저장후 전자레인지에서 1.5분간 재가열한 처리구의 표면구조를 보면 포장 재료에 따라 큰 차이를 보이지 않았으나 가열 전보다 표면이 매끄럽지 못하고 오목한 부분이 관찰되어 전분이 다시 호화되었음을 알 수 있었다. 밥알의 단면 구조를 관찰한 결과 저장 온도가 감소함에 따라 각이 진 부분이 증가하였으며 호화된 부분이 딱딱하게 보여지 작찬 양상을 보임으로 노화가 이루어졌음을 나타내었다. Microwave reheating 후 단면 구조는 모든 처리구에서 딱딱하고 각이 진 부분들이 감소함으로써 다시 호화가 되었음을 보여주었다.

• 농업과학연구
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• 제49권3호
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• pp.397-405
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• 2022

Castor oil cake is widely used as a raw material for organic fertilizers (OF) in Korea. Compared to other fertilizer raw materials, it is highly dependent on imports. In terms of replacing raw materials, dehydrated food waste powder (FDP) and castor oil cake have similar nutritional content, and if 30% is replaced, about 20% of the raw material cost can be saved. However, few studies on the effects on crop growth and soil properties when organic fertilizer and dry food waste powder are mixed and applied to the soil have been reported. The effects of an organic fertilizer made by mixing the commercial available organic fertilizer with dehydrated food waste (OF + FDP) on soil properties and the growth of two types of leafy vegetables (lettuce and young radish) were evaluated and compared with the performance of OF. The fresh weights of lettuce and young radish were the highest with OF amendment and stood at 114.3 and 119.0 g·plant^-1, respectively. These were followed by OF + FDP amendment, which produced 103.1 and 109.6 g·plant^-1, respectively. Compared to the control, OF and OF + FDP increased the lettuce fresh weights by about 69% and 52%, respectively, while the fresh weights of the radish were increased by about 223% and 207%, respectively. The soil pH, EC, total carbon content, and organic matter content in OF and OF + FDP increased. The mixture of dehydrated food waste powder and organic fertilizers is expected to improve soil quality and facilitate stable production of crops and contribute to the substitution of imported organic fertilizer raw materials.