• 식품과학과 산업
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• 제43권3호
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• pp.32-43
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• 2010

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.179-185
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• 1996

Extraction yields of thiosulfinates from garlic were studied by using gas-in-liquis-dispersion(GLD) system to maxmize the thiosulfinate extraction. Extracted thiosulfinates were spectrophotometically quantified using synthesized dially1 thiosulfinate. The conditions for maximum extraction were optimized by response surface methodology. The volatile components extracted by various methods, such as hexane extraction, simultaneous steam distillation and GLD system, were compared by using gas chromatography. The results indicated that the thiosulfinate yield was increased by incresaing temperature and nitrogen gas flow rate, while the effects of bubble sizes on thiosulfinate extraction were not significant at the ranges tested. Application of GLD system resulted in extraction of more volatile components than other extraction methods, Therfore, it was suggested that GLD system was one of the efficient extraction methods among the ever introduced ones, for thiosulfinate extraciton.

• 동력기계공학회지
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• 제18권6호
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• pp.153-158
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• 2014

The food waste that occurs in one year is very high in our country and disposal is expensive. However, disposers for food waste are not used wisely at real life. This is because most of them some kind of problem, for example big volume, complicated construction, high cost, lots of troubles, low energy efficiency and so on. In this study, we propose the new dryer system to decrease drying times by injecting hot air in down the side of the drying bucket. The designed drying bucket has inclined inlet holes down both sides. The inlet holes have variable gradients, we adjust the inlet velocity of the hot air to find a suitable vortex in the drying bucket. We verify the properties of the proposed system though simulation. The results show the proposed dryer system can improve the drying time and save energy for food waste disposal.

• 한국식품영양과학회지
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• 제40권1호
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• pp.123-127
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• 2011

김치 제조 공정에서 사용되는 김치 절임수의 미생물학적 안전성 확보와 재활용을 위한 연구로써, 본 연구에서는 microwave plasma sterilization system을 이용한 김치 절임수의 미생물 수 저감화를 위하여, E. coli O157:H7, L. monocytogenes, S. Typhimurium에 대한 살균 효과를 측정하고, 또한 사용한 김치 절임수에 본 장치를 적용하였다. 김치 공장에서 반복 사용한 절임수에 있는 coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds가 사용 횟수가 늘어남에 따라 미생물 수가 증가하였다. Microwave plasma를 이용한 살균처리에서는 E. coli O157:H7, L. monocytogenes, S. Typhimurium의 $D_{10}$-value가 0.48, 0.52, 0.45 cycle로 각각 측정되었고, 또한 1회 사용한 절임수에 microwave plasma sterilization system 적용 시, coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds 숫자가 유의적으로 감소하였다. 따라서 본 연구 결과, 김치공장의 김치 절임수를 재사용하기 위해서 microwave plasma sterilization system을 이용한 살균방법이 적합하다고 판단된다.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.247-253
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• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.

• 대한영양사협회학술지
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• 제7권2호
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• pp.129-137
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• 2001

School food service must be operated as the part of the education. But it seems that it is not to be considered as an important educational field from the perspective of educational administration. This study was conducted to suggest the effective plan to improve the quality of the school food service system. Questionaries were distributed to 51 administrators and 85 dieticians of primary schools in Incheon area from Aug 7th to Aug 31st 2000. Drawbacks of school food service system cited from the survey results were insufficient support from the authorities both in policy and in budget and shortage of specialists for food service administration. Both dieticians and administrators acknowledged that available facilities required for the school food service were insufficient. 85.9% of dietition and 51.0% of administrators thought dietition of school food service to be suitable for nutrition education. For effective nutrition education, they suggest to have teachers taking in charge of nutrition education, to have teaching system related with school food service and to develope visual auditorial teaching material. For improvement of the quality of school food service, it is necessary to acquire sufficient budget and political support from the government and to have specialists for food service administration. And regulations promoting dieticians to be teachers of nutrition education is required to be introduced in the near future.

• 한국초전도ㆍ저온공학회논문지
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• 제17권4호
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• pp.38-42
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• 2015

In terms of food safety,mixture of contaminants in food is a serious problem for not only consumers but also manufacturers. In general, the target size of the metallic contaminant to be removed is 0.5 mm. However, it is a difficult task for manufacturers to achieve this target, because of lower system sensitivity. Therefore, we developed a food contaminant detection system based on high-Tc RF superconducting quantum interference devices (SQUIDs), which are highly sensitive magnetic sensors. This study aims to improve the signal to noise ratio (SNR) of the system and detect a 0.5 mm diameter steel ball. Using a real time digital signal processing technique along with analog band-pass filters, we improved the SNR of the system. Owing to the improved SNR, a steel ball with a diameter as small as 0.3 mm, with stand-off distance of 117 mm was successfully detected. These results suggest that the proposed system is a promising candidate for the detection of metallic contaminants in food products.

• 식품과학과 산업
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• 제50권3호
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• pp.51-59
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• 2017

Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

• 한국경영정보학회:학술대회논문집
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• 한국경영정보학회 2007년도 International Conference
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• pp.184-189
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• 2007

Concerns about food safety continue to rise and under this situation, governments of some countries have reinforced their regulations more strictly for food safety. In order to prevent food safety incidents or, at least to minimize the impact, the preparedness is very important. As a consequence of this, traceability system has become an essential tool for food safety. Recently, it requires more prevention-based food safety control system. One of the most generally used systems for food safety control is Hazard Analysis and Critical Control Point (HACCP). Both traceability and HACCP systems can be integrated through Electronic Product Code (EPC) Sensor Network technologies which have four value propositions. In this paper, we will introduce the concept of product and process traceability system (P2TS) through the integration of three systems to improve food safety management. The final aim is to find out the added values of the P2TS.

• 상하수도학회지
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• 제26권4호
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• pp.513-520
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• 2012

The use of food waste disposers (FWDs) can be an emerging option to manage organic food wastes in municipal sewage system. The cost-benefit analysis (CBA) of introducing domestic FDWs is conducted to access the allowable disposer market price and the economic impact on food waste management from conventional solid waste management system. If the convenience value of 10,000 won/month is taken into consideration based on survey results, the introduction of FDWs can lead to net economic benefits, allowing the capital cost of disposer up to 1,000,000 won/unit. Without the consideration of convenience value, the introduction of FWDs becomes profitable if the capital cost of disposer is less than 50,000 won/unit. In case that the value of convenience is more than 7,000 won/month, the reduction of food waste management cost is not valid for the introduction of FWDs to be non-profitable. However, if environmental externalities are considered, the proposed system could become breakeven with the cost of food waste management decreases by 54 % (60,000 won per ton).