• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.777-780
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• 2015

Currently, our country has promoted sustainable growth in agriculture field by expanding the growth engine which is going to creat new value through agrifood industry & ICT convergence, the deployment of computerization in rural areas and the efficiency increase of agricultural administration system. Since the level of domestic agriculture-ICT convergence technology focusing on production areas is at early stage, it is necessary to deploy the successful models through the systematic development of technology and standardization including production, distribution and consumption phase. In addition, because the management and control systems of large glass greenhouse are mostly foreign products with no standardization and related small domestic companies, there is a limit to agri-food & ICT convergence activation led by the agri-food private sector. Also, it is vital to increase productivity & efficiency and improve quality throughout the entire agricultural process including production, distribution and consumption by the fusion of information technology, automatic control technology and unique ICT on existing agricultural technology, Therefore, in this paper we propose the agricultural-ICT convergence technology fields in which our country can lead technology and the standardization plans through analyzing the development, policy and standardization trends on agricultural-ICT convergence technology.

• Agribusiness and Information Management
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• v.1 no.2
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• pp.81-94
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• 2009

Recently, social network service is developing rapidly as technology changes with new mobile dimensions and features creating positive opportunities and benefits to all users and companies. Social network services are allowing companies to expand their businesses and brands by utilizing it as a marketing tool to reach customers. This research is intended to identify major online social network services and their trends while enhancing the understanding of food service business expansion through social networking.

• Journal of the korean veterinary medical association
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• v.47 no.9
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• pp.785-786
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• 2011

지는 8월 12일 경상대학교 수의과대학에서 김태웅 농식품부 방역총괄과장을 초청하여 산업동물 임상토론회를 가졌다. 경남지역 임상수의사 및 공무원 50명이 참석한 가운데 구제역 및 HPAI 방역 대책과 방역현장의 현안문제 개선방향에 대한 토의가 있었으며, 아래와 같은 개선방안이 제시되었다.

• 월간 기계설비
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• s.239
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• pp.44-49
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• 2010

국토해양부는 최근 신재생 에너지원으로 주목받고 있는 해양에너지 개발의 일환으로 "해양심층수를 활용한 냉난방 및 온도차 발전기술 개발"에 착수한다고 밝혔다. 이에 따라 그동안 고품질 생수, 식품, 농 수산업 등 주로 산업적 용도로 활용되었던 해양심층수가 앞으로는 신재생 에너지원으로 그 활용폭이 넓어질 전망이다.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.144.2-144.2
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• 2015

폴리머는 물건 포장, 산업재, 자동차 등 다양하게 사용되는 물질이다. 그런데 이러한 폴리머 제품을 제조하기 위해서는 일정 규모의 생산시설이 필요하다. 최근, 플라즈마를 이용한 여러 가지 폴리머 합성법들이 개발되면서 보다 편리하고 간편한 생산법이 제시되고 있으며, 다양한 분야에서 그 응용가능성을 타진하고 있다. 본 연구에서는 비교적 간단하게 플라즈마를 발생시킬 수 있는 대기압 AC 플라즈마 장치를 이용해 가장 많이 응용되고 있는 methyl methacrylate($C^5H^8O^2$)와 ethyl methacrylate($C^6H^{10}O^2$)를 폴리머로 합성했다. 이렇게 합성된 각 폴리머의 여러 가지 특성평가와 합성과정에서 부각된 여러 변수 및 합성 메커니즘에 대해서 살펴본다. 그리고 향후 플라즈마를 이용한 다양한 폴리머합성 가능성과 농업, 식품, 환경개선, 바이오 등의 응용 가능성에 대해서도 살펴볼 예정이다.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.80-87
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• 2022

We investigated the effects of organic acid and ultrasonication treatment in maintaining the quality of garlic during storage. Samples were exposed for 5 min to either ultrasonication at 60℃, 1% citric acid, or 0.5% fumaric acid. Presence of microorganisms and minerals, hardness, and color were compared during storage at 4℃ for 28 days. The total aerobic bacterial count remained low. No proliferation of Escherichia coli was observed after treatment with fumaric acid or ultrasonication, and mold proliferation was inhibited by ultrasonication. The mineral content of the northern type garlic was higher than that of the southern type. Exposure to fumaric acid did not result in a substantial difference in hardness until 21 days of storage, at which time there was a decrease in the L-value in each cultivation type. Our results indicate that treatment with 0.5% fumaric acid for 5 min was effective in reducing the abundance of microorganisms during storage without affecting the hardness or color in garlic.

• Food Science and Industry
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• v.54 no.4
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• pp.260-267
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• 2021

Nowadays kimchi is exported to 80 countries and can be easily found overseas, but the name "Korean Kimchi" has not been protected internationally. Korean kimchi need to be registered as a geographical indication and receive international protection in order to establish its status as the country of origin. With the revision of the Kimchi Industry Promotion Act in 2020, geographical indications were introduced for kimchi and a legal basis was in place to enable the geographical indication as "Korean Kimchi" or "Republic of Korea Kimchi." Although there are issues remaining between the current system and producers' associations, we should prioritize the geographical indication as a means of protecting the country's agricultural products. In addition, efforts should be made to improve the quality and product value of Korean kimchi so that it is also recognized as a global brand.

• Food Engineering Progress
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• v.13 no.3
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• pp.216-220
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• 2009

The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 $cm^{-1}$ and 1450-1400 $cm^{-1}$, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.

• Food Engineering Progress
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• v.15 no.1
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• pp.64-69
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• 2011

The anticancer activity of Schizandra chinensis Baillon was investigated for the development of functional food resources. The antiproliferative activity of hot water extracts of Schizandra chinensis Baillon in human colon cancer cell line (HT-29) were identified using cell viability, morphology study, cell cycle and RT-PCR analyses. HT-29 cells were cultured in several concentrations (0, 1.0, 2.0, 4.0 mg/mL) of water extracts of Schizandra chinensis Baillon. In our study, colon cancer cell growth could be inhibited by hot water extracts of Schizandra chinensis Baillon in a dose-dependent manners. It was associated with morphological changes and apoptotic cell death with cell shrinking, chromatin condensation, apoptotic bodies and cell cycle analysis. These results suggest that Schizandra chinensis Baillon may inhibit the growth of human colon cancer cells by various apoptosis-aiding activities as well as apoptosis itself.

• Food Engineering Progress
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• v.15 no.4
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• pp.370-375
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• 2011

In this study the polymerase chain reaction (PCR) combined with denaturing gradient gel electrophoresis (DGGE) was evaluated as a method permitting the rapid detection of pathogens in fresh originally grown vegetables. A universal primer (341GCf/534r) was selected for its ability to amplify the V3 region of 16S-rRNA genes in their target pathogens (Salmonella typhimurium, Pseudomonas fluorescens, Bacillus cereus, Listeria monoytogenes, Staphyloocus aureus, E. coli). The 194 bp fragments in PCR were successfully duplicated as expected. The amplified fragments of the same size from six different pathogens also showed good separation upon DGGE. The detection limit of PCR-DGGE for six pathogens in fresh-cut lettuces were over $10^{5}$ CFU/g when sampled by stomaching. However, when the sampling method was changed from stomaching to shaking, the detection limit of six pathogens in organic vegetables was shown to increase by over $10^{1}$ CFU/g, but only those of B. cereus were over $10^{3}$ CFU/g. Therefore, PCR-DGGE was shown to be a reliable method for the detection of pathogens in fresh-cut vegetables.