• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.622-628
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• 2007

Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.588-598
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• 2013

This study was conducted to assess needs of educational mobile application (App) development for nutritional management and information on pregnant women. A total of 105 pregnant women were investigated on general characteristics, dietary habits, health behavior and needs for contents and composition of the application. The mean age of the subjects was 31.9 years and the mean gestation period was 25.4 weeks. The rate of skipping meal was 39.0% and the rate of irregular meal time was 46.6%. The consciousness of the meal as balanced nutrition and health was 19.9%. Eating out at least forth a week was 35.3%. Obtaining information about pregnancy and childbirth were internet (35.3%), hospital or health center (19.9%), books (17.1%), experience (15.2%), mobile (8.6%) and friends or acquaintances (4.8%). If the application is developed, subject replied 'frequently use' (51.4%), 'when needed' (47.6%) respectively. The favour topic in developing application were 'nutrition information of pregnant and fetal' (36.2%), 'weight management, feeding' (33.3%), 'food choice and cooking' (21.9%), 'shopping' (5.7%), 'example of menu' (1.9%), 'effect of smoking, drinking, exercising' (1.0%). The favorite content was 'include sufficient amount about information' (44.8%). Depending on the age and education level, the best age for pregnancy group have significantly higher ability for utilize and information gathering than old age pregnant group. Also the best age for pregnancy group have high demands of design, convenience and various contents in App development. Therefore, mobile application (App) for pregnant women could be widely used as an effective dietary guide.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.288-288
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• 2009

WTO가 진행되고 한미 FTA 협상타결로 농업농촌이 어려움을 격고 있으며 EU, 중국, 인도 등과의 FTA 협상도 검토되고 있다. 또한 소득수준 향상으로 소비자들이 웰빙 건강식품에 대한 관심이 고조되면서 이제는 농산물의 안전성과 기능성, 맛 등이 우수한 고품질 안전농산물 생산이 농업의 핵심과제로 대두되고 있다. 이와 같이 급변하는 농업여건에 대응해 나가기 위해서는 농업정책의 최우선과제인 친환경농업에 적극 동참하여 안전하고 우수한 농산물을 생산해야 할 것이다. 잎들깨의 재배에 있어 주생산 요소의 한 가지는 영양생장을 잘 조절해야 하고 기비보다는 추비에 보다 많은 기술이 요구되고 있다. 이에 본 연구의 목적은 잎들깨 추비시용에 있어 화학비료를 대체 유기질 비료를 이용하여 추비수준별 생육 및 수량성을 구명 하는데 있다. 재배방법은 재식거리는 10 cm${\times}$7cm(137,500주/10a) 로 하였으며 기비는 유기질비료(N-P-K=3.2:4.2:1.1)를 N량 기준으로 5.2kg/10a 을 시용하였다. 추비시용 처리는 10a당 N 0kg, N1.2kg, N1.5kg, N 1.8kg 등 4처리를 두었으며, 추비는 유기질 비료 (N-P-K=4.0-2.0-1.5)를 N 기준으로 생육에 따라 매회 수확 후에 시용 하였으며, 시용 방법에 있어 관수는 1 회 급여시 유기질 비료를 10a당 물 5톤에 희석하여 총 5회를 주었으며 관수방법은 점적호스를 이용하여 저면 관수 하였다. 재배기간 중 10a당 T-N 시용량은 N 0kg 재배는 5.2kg, N 1.2kg 재배는 11.2kg, N 1.5kg재배는 12.7kg, N 1.8kg재배는 14.2kg을 시용하였다. 재배 후 처리별 N 흡수량은 N 1.8kg구 33.1kg, N 1.5kg구 30.0kg, N 1.2kg구 25.7kg, N 0kg구 18.1kg순으로 나타났다. 생육은 초장, 경경, 엽장, 엽폭, 엽중은 추비 시용량이 높을수록 향상되었고, 마디수 발생은 추비 수준 간 변동이 없었다. 병해충 발생정도는 병은 시들음병, 역병, 노균병 순으로 발생하였고, 충은 잎말이나방, 잿빛곰팡이, 진딧물 순으로 발생되었다. 수량성은 N 1.5kg 재배구가 N 1.2kg 대비 115%, N 0kg 대비 169%를 수확하여 타 처리에 비해 비교적 높게 나타났다.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Journal of KIISE:Computing Practices and Letters
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• v.10 no.2
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• pp.174-188
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• 2004

In the life environment changed with not only the quality and the price of the products but also the material abundance, it is the most crucial factor for the strategy of product sales to investigate consumer's sensibility and preference degree. In this perspective, it is necessary to design and merchandise the products in cope with each consumer's sensibility and needs as well as its functional aspects. In this paper, we propose the Fashion Design Recommender Agent System (FDRAS-pro) for textile design applying collaborative filtering personalization technique as one of the methods of material development centered on consumer's sensibility and preference. For a collaborative filtering system based on textile, Representative-Attribute Neighborhood is adopted to determine the number or neighbors that will be used for preferences estimation. Pearson's Correlation Coefficient is used to calculate similarity weights among users. We build a database founded on the sensibility adjectives to develop textile designs by extracting the representative sensibility adjectives from users' sensibility and preferences about textile designs. FDRAS-pro recommends textile designs to a customer who has a similar propensity about textile. To investigate the sensibility and emotion according to the effect of design factors, fertile designs were analyzed in terms of 9 design factors, such as, motif source, motif-background ratio, motif variation, motif interpretation, motif arrangement, motif articulation, hue contrast, value contrast, chroma contrast. Finally, we plan to conduct empirical applications to verify the adequacy and the validity of our system.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.30-36
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• 2002

As meat consumption increases, consumers have demanded meat products containing functional ingredients which beneficial health effect rather than a normal food. The objective of this study was to investigate the physico-chemical and sensory properties of pork Bulgogi product(PB) containing different concentrations of ground ginseng such as 0%, 0.5%, 1.0% and 2.0%. The cooked PB containing ground ginseng had low TBA values when stored at 5$\^{C}$ for 7 days and showed high L and b values (CIE) in meat color when compared to those of control. The PB containing ground ginseng had lower scores in hardness than control, but there were no significant differences in cohesiveness, springness, and chewiness. In fatty acid compositions, the percentages of PUFA/SFA were highest in the PB containing 2% of ground ginseng. The sensory panels preferred PB containing ground ginseng in flavor, tenderness, juiciness and overall acceptability to those of control. In conclusion, the addition of ginseng enhanced flavor and palatability of PB without any adverse effect on meat quality.

• The Journal of the Korea Contents Association
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• v.12 no.9
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• pp.136-145
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• 2012

This research proposes a pattern making method for women's bodice by the characters of body types and develops bodice dress forms on their body shapes applying 3D body scan data. 515 women's body scan data was collected and analyzed factor and cluster analysis. Three body types were characterized in normal, obese, and slim group. In each group, 10 subjects were selected. 20 parts in 3D anthropometric data were measured using Autocad program. The amount of waist dart was calculated and three types of basic bodice pattern were developed using the calculated darts data. The amount and the position of front dart and side dart were different at obese group in comparison of normal and thin group. The three types of basic bodice model were made by the basic bodice pattern, and each model was scanned by 3D scanner to make 3D bodice dress forms. Three types of bodice dress forms were rendered using 3D max program. Bodice dress forms had the dart lines and were useful to draft patterns to fit their body shape.

• Korean journal of applied entomology
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• v.41 no.4
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• pp.293-298
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• 2002

Cadusafos and fosthiazate were applied at the rate of 1.8 g a.i./6$\m^2$ as pre-plant or pre-plant＋post-plant treatments on winter-grown oriental melon in a greenhouse soil infested with Meloidogyne arenaria. Nematicides reduced root-knot nematode population from 35 to 90% compared with control； fosthiazate was better than cadusafos (P ＝ 0.003) and fosthiazate pre-plant＋post-plant application reduced nematode population densities as much as 90%. Nematicides increased yield in an average of 23% (11-38%) in May, 39% (2-65%) in June, and 31% (12-46%) for the total (P ＝ 0.085). The residue in the fruit of oriental melon by post-plant treatment of fosthiazate exceeded maximum residue limit of 0.2ppm, while the Cadusafos residue was below the limit. It is concluded that fosthiazate cannot be used as a post-plant treatment in winer-grown oriental melon with overall consideration, i. e., danger of residue, value of melon, costs of nematicide, consumer demand on safer agricultural products, and effects of fallow.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.95-104
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• 2013

This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.