• Food Science and Preservation
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• v.16 no.5
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• pp.699-704
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• 2009

Commercially produced 'baby leaves' of Brassica campestris var. narinosa (Chinese cabbage) were used in the present study. Baby leaf vegetables were sown on 128 cell plug trays and harvested 30 days after sowing. For mechanical stress experiments, seedlings were thinned to three per cell, selected for uniformity, and watered at the base. Trays were treated with mechanical stress by stroking back and forth 50 times, using a sheet of A4 paper folded to double thickness. Plants were treated between 12:00 and 14:00 daily for 15-20 days. Harvested baby leaf vegetables were packed in MAP salad bags made of P-plus film, $50{\mu}m$ polypropylene (PP) film, and polyethylene terephthalate (PET) boxes. Fresh weight was well-maintained under P-plus and PP film on storage at $8^{\circ}C$. However, loss of fresh weight occurred quickly in PET boxes, and vegetable quality deteriorated rapidly. Stressed leaves were smaller but thicker, with an increased dry weight ratio. We thus suggest that P-plus or PP film is most appropriate packing for marketing of baby leaf vegetables, which should be stored at $8^{\circ}C$. Our data on baby leaf vegetables also make a significant new contribution in that we demonstrate a positive effect of stress touching on baby leaf processability.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.59-59
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• 2019

벼룩이울타리(Arenaria juncea M.Bieb.)는 7~8월에 백색의 꽃이 취산화서로 아름답게 피며, 산지, 산비탈 또는 메마른 초지에 자생한다. 청열 및 양혈의 효능이 있고, 은시호의 대용으로 쓰이며, 뿌리에는 triterpenoid saponins과 sapogenin이 함유되어 있다. 본 연구는 분화용 식물로 벼룩이울타리를 활용하기 위한 효율적인 포트 정식방법을 개발하기 위하여 수행되었다. 실험은 2018년 선행연구에서 생산된 유묘를 7월 2일에 정식하여 10월 15일까지 약 15주 동안 재배하였다. 대조구는 플라스틱 화분 10호($9{\times}9cm$)에 원예상토를 충진하고 200구 트레이에 셀 당 4립씩 파종하여 생산된 1셀을 정식하였다. 재배 실험은 용기종류[비닐포트(3, 4치), 플라스틱 포트(8, 10, 12호)], 토양 종류[원예상토, 중화 피트모스:펄라이트(3:1, 4:1), 마사토:중화 피트모스(2:1, 3:1)], 묘의 소질[파종 립수(1, 2, 4, 6립), 파종 용기(162, 200, 288구 트레이)] 등을 달리하여 진행하였다. 연구의 결과, 벼룩이울타리는 토양의 양이 많을수록 생육이 양호한 결과를 보여, 플라스틱 12호에 재배하는 것이 분화용으로 가장 효과적이었다. 한편, 비닐 4치와 플라스틱 10호의 경우, 플라스틱 12호와 생육에 큰 차이가 없어 경제적인 것으로 판단된다. 벼룩이울타리는 원예상토에서 재배하는 것이 전반적으로 생육이 우수하였으며, 다음으로 마사토와 피트모스 혼용토 순이었다. 그러나 피트모스와 펄라이트 혼용토는 비율과 관계없이 생육이 감소하며, 잎에 황백화 현상이 나타났다. 셀당 파종량을 달리하여 육묘한 후 정식한 결과, 전반적인 생육은 1립 파종묘에서 양호하였으나, 2, 4, 6립 파종묘가 1립 처리구에 비해 포트당 엽수가 약 1.35, 1.44, 2.01배 증가하는 경향을 보였다. 그러므로 유묘 생산시 셀당 파종량을 늘려 재배하는 것이 분화용으로 효과적일 것으로 판단된다. 파종용기별 유묘의 생육은 162, 200, 288구 트레이 순이었으나, 정식 후 약 15주 동안 재배한 결과, 162, 200구에서 생산된 유묘를 정식하는 것이 288구보다 양호하였다. 따라서, 육묘 단계에서 토양 및 공간을 절약할 수 있는 200구에 파종하여 재배하는 것이 효율적인 방법으로 생각된다. 결론적으로, 벼룩이울타리의 분화용 재배는 플라스틱포트 12호에 원예상토를 충진하고 200구 트레이에 4립 또는 6립을 파종하여 육묘한 묘를 정식하는 것이 가장 효과적이다. 한편, 경제적인 측면을 고려할 때, 재배면적을 적게 차지하는 비닐포트 4치 또는 플라스틱 포트 10호에 마사토와 중화 피트모스를 혼용하여 충진한 다음 유묘를 이식하는 것도 하나의 방법으로 판단된다.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.475-478
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• 1994

The hydrolyzability of chemically modified starches and ramen staches was determined by hog pancreatic ${\alpha}-amylase$ in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%)>native (72.1%)>acetylated (66.5%)>acetyl distarch adiphate (56.4%)>hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.

• Membrane Journal
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• v.25 no.2
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• pp.85-98
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• 2015

A global trend of replacing metal or glass containers with polymer-based packaging materials has been prevalent in the food packaging industry due to their ease in processibility, excellent transparency, and good cost efficiency. Barrier polymers tend to show low permeabilities for atmospheric gases such as oxygen, carbon dioxide, and water vapor, which allow them to be utilized in the food and beverage packaging industry. With the current global trend, expansion of polymeric packaging materials to new markets such as oxygen sensitive juices, flavored water, and energy drinks requires improved $CO_2$ and $O_2$ barrier properties. The improvement of the existing polymer-based barrier platform will enable a rapid market impact. In this paper, the current barrier technologies such as (1) antiplasticization-induced barrier materials, (2) synergistic effect of antiplasticization and crystallization, (3) new barrier polymers, (4) nanocomposite materials, and (5) polymer blending are introduced with their characterization techniques for the development of advanced packaging materials.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.61-73
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• 2011

The aim of this study was to develop a reliable dietary questionnaire to assess human exposure to food-borne hazards. Eleven food-borne hazards were chosen as a priority control list through a literature review and advisory committees. The 11 food-borne hazards were phthalate, aflatoxin, bisphenol A, polycyclic aromatic hydrocarbons, dioxin, polychlorinated biphenyls, mercury, lead, cadmium, arsenic, and acrylamide. The characteristics, exposure level, and paths of these hazards were reviewed, and questionnaire items were identified to assess human exposure from the literature. A questionnaire was developed for each selected food based on its characteristics. Based on the items in the individual questionnaires, a comprehensive questionnaire, which contained demographic characteristics, job information, socioeconomic factors, health related lifestyles, and dietary behaviors, was developed. A 99-item food frequency questionnaire (FFQ) to assess food-borne hazard exposure was also developed. The FFQ included frequency of food intake during the previous year, container type for purchasing and storing food, and cooking method. The questionnaire developed in this study could be applied to assess dietary factors during an exposure assessment of food-borne hazards in a large population. A validation study for the questionnaire is needed before applying it to surveys.

• Journal of Consumption Culture
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• v.17 no.1
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• pp.139-155
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• 2014

As recent health issues are on the rise, this study was to evaluate the influence of external factors about eating behavior, which can be applied both in terms of consumption and the health aspects. It was specifically shown the difference of behavior of eating in the size of snack, and the size of the bowl. Especially this study focused on the impact of external factors in the situation where eating behavior is actively required. First, it was seen whether there are any differences of eating depending upon the sizes of snacks and the bowls. According to the analysis, the participants were influenced by the size of the snacks they received. It was verified that the larger the size of the snack was, the more they eat. But ate amount of participants thought that there was no difference. And the interaction between size of the snack and the size of bowl was not significant. The result of this study has the significance for confirming factors that can unconsciously affect on eating behavior and the influence of these external factors would be applied on both in terms of consumption and the health aspects.

• Journal of Bio-Environment Control
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• v.33 no.3
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• pp.139-147
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• 2024

Mealworms are used as food, so it is preferable if the larval stage lasts longer. On the other hand, to accelerate the population growth of mealworms, it is preferable if the larvae become adults quickly. The purpose of this study is to explore the effects of population density on development time of mealworms. We used a container size of 7 cm at the top, 5 cm at the bottom, and 3 cm in height. Mealworms lived in the containers at densities of 1, 2, 5, 10, and 20 per container. The containers were bedded with 1 g of wheat bran and formed two groups, fed and not fed, at each density levels. The experiments were performed three times. In all of the experiments, higher population densities resulted in shorter transformation times from larva to pupa, but the time from pupa to imago was not significantly different. In addition, given the same density, the presence of food accelerated the time to transformation to pupa, but not to imago. The data supported that a lower density is needed to prolong the larval stage, and if adults are needed at a faster rate, the density should be higher. Therefore, we conclude that the development time of mealworms can be controlled by the density which is useful information for mealworm farmers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Analytical Science and Technology
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• v.26 no.1
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• pp.67-72
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• 2013

This study has been conducted to provide a management plan for recycled products (plastic wastes) by identifying hazardous substances present in it and conducting exposure assessment. The concentration of 7 heavy metals (Cd, Cr, Cu, Fe, Hg, Pb, Zn) was analyzed. Exposure scenario was assumed by the consumption of kimchi made in a recycled plastic bucket. According to the analysis, all of the analyzed samples were within the food code standard level except one sample (137.03 mg/kg, sum of Cd, $Cr^{6+}$, Pb and Hg). In leaching test, all of heavy metals were within the leaching standard (Standards specifications of utensil and container-Packing). In an oral exposure test, Fe, Pb and Zn were detected in cabbages and were below PMTDI (Provisional Maximum Tolerable Daily Intake). As one of the recycled plastic buckets exceeded the standard level, we conclude not to recommend the recycled plastic buckets for cooking purpose.