• the MEAT Journal
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• 통권2호가을호
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• pp.66-71
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• 1988

다음은 '보건사회부고시 제88-40호(88.6.15) 식품위생법 제7조1항, 제9조1항 및 제10조제1항의 규정에 의한 식품ㆍ기구 및 용기ㆍ포장의 기준ㆍ규격과 표시기준에 관하여 필요한 기준을 이에 전면개정 고시 한다'내용 중 "식육제품"만을 발췌, 게재한다.

• Korean Journal of Community Nutrition
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• 제26권5호
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• pp.327-336
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• 2021

Objectives: This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating. Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professional areas such as clinical nutrition, food hygiene and chemical safety for the creation process. After serial feedback processes, the grape shape was suggested as the final model. After various concept sketching and making clay models, 3D-printing technology was applied to produce a prototype. Results: 3D design modeling process was conducted by SolidWorks program. After considering Dietary reference intakes for Koreans (KDRIs) and other survey data, appropriate supplementary water serving volume was decided as 285 mL which meets 30% of Adequate intake. To consider printing output conditions, this model has six grapes in one bunch with a safety lid. The FDM printer and PLA filaments were used for food hygiene and safety. To stimulate cognitive functions and interests of eating, numbers one to six was engraved on the lid of the final 3D model. Conclusions: The newly-developed 3D model was designed to increase intakes of nutrients and water in the elderly with dementia during snack time. Since dementia patients often forget to eat, engraving numbers on the grapes was conducted to stimulate cognitive function related to the swallowing and chewing process. We suggest that investigations on the types of foods or fluids are needed in the developed 3D model snack dish for future studies.

• The monthly packaging world
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• 통권188호
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• pp.137-139
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• 2008

식품의약품안전청은 소비자가 해당 식품에 대한 불만이나 소비자의 피해가 있는 경우 신속하게 신고하도록 하기 위해 식품의 용기 포장에 "소비자 불만 등 신고는 국번없이 1399"의 표시를 의무화 하기로 했다. 또한 복합원재료를 사용한 제품에 개별원료로 사용한 것처럼 표시하지 못하도록 하는 등 현행 제도상의 일부 미비점을 개선 보완하여 소비자에게 식품선택 보장을 위한 올바른 정보제공을 하고자 식품등의 표시기준 일부개정고시(안)을 행정 예고했다. 본고에서는 주요내용과 신구조문을 비교해 살펴보도록 한다.

• Korean Journal of Food Science and Technology
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• 제32권6호
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• pp.1234-1243
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• 2000

A method for quantitative determination of styrene dimer and trimer, which are suspected as endocrine disruptors, in foods and containers was studied. For residual contents of styrene dimer and trimer in two-kinds of containers, which contained instant noodle and yogurt, sample pieces were completely dissolved in tetrahydrofuran. The polymer was precipitated with n-hexane, a portion of supernatant was concentrated for analysis. A sensitive method was also optimized for the quantification of styrene dimer and trimer in foods such as instant cup noodle and yogurt by using GC/MS. Limits of Detection were about 3.2-87.0 ppb for styrene dimers and trimers. The highest recovery was obtained by extraction with acetone/hexane(1:1), followed by florisil clean-up. The levels of styrene dimer and trimer migrated by food simulants were much higher in heptane.

• Korean journal of food and cookery science
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• 제12권4호
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• pp.499-505
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• 1996

The facillities for Kimchi preservation were investigated in order to develop the taste, flavor and commercial quality of Kimchi during fermentation. Four kinds of facillities used for this experiment were PP(Polypropylene). PSC(Polypropylene+ceramic)and PPP was selected newly and laminated of three layers with PETG (Polyester G), PS (Polystyrene) and PETG. The change of total number of lactic acid Bacteria, pH, acidity, color, gas contents and free internal volume of package were measured for the Kimchi packaged by 4 facillities during 6 days fermentation at 15$^{\circ}C$. The total No. of lactic acid Bacteria within the Kimchi in the PPP facillity was more and remained longer time (120 hrs.) than other Kimchi in the PP, PS and PPC facillities. Also the pH of all Kimchi were decreased to pH 4 within 72 hrs. and the pH of Kimchi in the PPP facillity was kept as pH 4 for 120 hrs., so that was shown to be decreased more dully than others. In case of fimchi in the PPP facillity, the color was retained better, CO$_2$ contents was lower similar to PPC facillity, and swelling degree of free internal volume was higher than others. By the sensory evaluation, the Kimchi in the PPP facillity represented as better than others for color, flavor, texture and total preferences until 48 hrs. fermentation. And the PPP facillity is transparent, so these will be selected and confirmed more easily, also PPP facillity is so hard to endure the swelling pressure of internal gas. Therefore it is thought that the PPP facillity used as Kimchi package will be desirable for better taste, flavor, and commercial quality.

• Korean Journal of Food Science and Technology
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• 제41권1호
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• pp.11-15
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• 2009

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at $5^{\circ}C$ and $25^{\circ}C$ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under $10^5$ CFU/mL for up to 12 days at $5^{\circ}C$. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at $5^{\circ}C$. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at $25^{\circ}C$. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.

• Journal of Food Hygiene and Safety
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• 제33권2호
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• pp.102-109
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• 2018

In the present study, a variety of polylactide (PLA) articles (n = 211) were tested for migration of lead (Pb), cadmium (Cd) and arsenic (As) into the food simulant (4% v/v acetic acid). Pb, Cd, and As were analyzed by inductively coupled plasma mass spectrometry (ICP-MS). Migration tests were performed at $70^{\circ}C$ and $100^{\circ}C$ for 30 min. The amounts of Pb, Cd, and As increased at $100^{\circ}C$ for 30 min compared with levels at $70^{\circ}C$. However, the migration at both conditions was very low. The maximum level of Pb at $100^{\circ}C$ for 30 min corresponded to 1% of the migration limit. The estimated daily intakes (EDI) based on safety evaluation ranged from $2.5{\times}10^{-5}$ to $2.0{\times}10^{-3}{\mu}g/kg\;bw/day$ for Pb, Cd, and As. The EDI calculated from migration of Pb at $100^{\circ}C$ for 30 min in PLA was the maximum value, $2.0{\times}10^{-3}{\mu}g/kg\;bw/day$, which corresponded to 0.055% of provisional tolerable weekly intake (PTWI, $25{\mu}g/kg\;bw/week$). The data from this study represent a valuable source for science-based safety control and management of hazardous heavy metals migrating from polylactide food contact materials.

• The monthly packaging world
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• 통권170호
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• pp.48-54
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• 2007

• The monthly packaging world
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• 통권254호
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• pp.71-75
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• 2014

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2000년도 제50회 춘계유가공심포지움 - 새천년 유가공 기술개발 방향
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• pp.1-31
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• 2000