식품저장과 가공산업 (Food preservation and processing industry)

한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

국내 곶감 산업의 현황과 발전방안

  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 이진만 (호서대학교 식품공학과)
  • 발행 : 2016.12.30
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초록

키워드

참고문헌

  1. Cho DR, Song BY (2010) Analysis of economical validity for the investment to processing plant of dried persimmons. J Korean regional economics, 17, 89-105
  2. Choi JH, Lee EY, Kim GJ, Park IH, Kim JS, Choi GB, Jung SG, Ham YS (2006) Physicochemical properties and physiological activities of Ulsan sweet persimmon peel․flesh according to cultivars. J Korean Soc Appl Biol Chem, 49, 309-314
  3. Hong EY, Kim YC, Rhe CH, Kang WW, Choi JU, Chung SK (2001) Changes of microflora in processing and preservation of dried persimmon. Korean J Food Preserv, 8, 374-378
  4. Hur SS, Kang BH, Lee DS, Lee SH, Lee JM (2014) Characteristics of domestic dried persimmon and imported dried persimmon. Korean J Food Preserv, 21, 140-145 https://doi.org/10.11002/kjfp.2014.21.1.140
  5. Im JS, Lee MH (2007) Physicochemical compositions of raw and dried Wolha persimmons. Korean J Food Preserv, 14, 611-616
  6. Kang BH, Jo MY, Hur SS, Shin KS, Lee DS, Lee SH, Lee JM (2012) Isolation and identification of contaminated organisms on dried persimmon. Korean J Food Preserv, 19, 939-945 https://doi.org/10.11002/kjfp.2012.19.6.939
  7. Kim JH, Kim JK (2005) Quality of persimmon jelly by various ratio of dried persimmon extract. J Korean Soc Food Sci Nutr, 34, 1091-1097 https://doi.org/10.3746/jkfn.2005.34.7.1091
  8. Kim KP, Seok HD (2010) Astringent persimmon industry trends in Japan, 1-69, Korea Rural Economic Institute
  9. Lee HH, Seo JM, Oh MS, Gang IS, Park JJ, Seo KW, Ha DR, Kim ES (2010) A survey on harmful materials of commercial medical herb in Gwangju area. J Fd Hyg Safety, 25, 83-90
  10. Lee MH, Lee SH, Park SD, Choi BS (1995) The effect of package material and moisture content on storage of dried persimmons at room temperature. Korean J. Food Preserv, 2, 285-291
  11. Lee SW, Moon HK, Lee WY, Kim JK (2011) Physicochemical characteristics of cold-air dried persimmons and traditional dried persimmons. Korean J Food Preserv, 18, 481-487 https://doi.org/10.11002/kjfp.2011.18.4.481
  12. Lee YR, Chung HS, Moon KD (2011) Change in the polyphenol content of Cheongdobansi persimmon fruit during development. Korean J Food Preserv, 18, 13-17 https://doi.org/10.11002/kjfp.2011.18.1.013
  13. Oh SI, Kim CW, Lee Uk (2016) Quality improvement of dried persimmons slices during storage period using SO2 treated pads. J Korean For Soc, 15, 108-114
  14. Oh SL, Kim SS, Moon KD (1995) Studies on development of drying technology of astringent persimmon and its processed products for industrialization. Horticultral Institute, p113-160
  15. Roh YK, Jang SH, Park SH, Byun HS, Sung JJ (1999) Analysis of distribution properties on astringent (Diospyros kaki L.). Korean J Postharvest Sci Technol, 6, 184-187
  16. Seo MK, Choi SY, Lee KA, Kim JS, Chung DH, Lee SH, Kim SR (2014) Safety evaluation of microbiological and aflatoxin of traditional dried persimmon. J Fd Hyg Safety, 29, 260-267 https://doi.org/10.13103/JFHS.2014.29.4.260
  17. 2016 농식품 해외시장 맞춤조사, 한국농수산식품유통공사, 2016
  18. 경남 신문, 2016.2.23, 함양 곶감 생산기술 매뉴얼북 발간
  19. 농민신문, 2016.12.21
  20. 농축유통신문, 감 산업 대외경쟁력 열쇠는 전문성, 2014.11.21
  21. 떫은감산업 육성대책, 2014. 12. 산림청
  22. 브랜드 식품 포장디자인 중요성, 포장계, 2006. 10
  23. 임업관측(떫은감) 결과, 2015. 12 한국농촌경제연구원, 산림정책연구부
  24. 한국전통식품포털 http://www.tradifood.net/tf/contents/contentsView.do?rbsIdx=31&contentsCode=20121015110&searchClassIdx=279