• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.203-208
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• 2010

In this study, the level of migration of 5 kinds of volatile organic compounds (VOCs) (toluene, styrene, ethylbenzene, isopropylbenzene and n-propylbenzene) into distilled water from polystyrene-made food containers was measured using Purge&Trap combined with GC/FID. The contents of the VOCs which have regulatory limits in Korea food code only for material specification were determined under three exposure conditions which were 30 min at $60^{\circ}C$, 30 min at $95^{\circ}C$ and actual situation of instant noodle intake. The calibration curve of 5 compounds showed good linearity ($^r2$ = 0.9976~0.9995) within the concentration range of 1~50 ng/mL. The limit of detection (LOD) and limit of quantification (LOQ) were validated at range of 0.041~0.092 and 0.135~0.304 ng/mL, respectively. The average migration contents of 5 compounds were below 5 ng/mL except for styrene. The average contents of styrene were highly detected at $95^{\circ}C$ for 30 min exposure (52.71 ng/mL). Under actual condition at instant noodle intake, the average contents of styrene was 17.23 ng/mL. The results demonstrated that the migration rate of VOCs was related to storage temperature and time.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.470-477
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• 2021

Amsonia ellipotica (Thumb.) Roem. & Schult. has less than 10 native places nationwide and is evaluated as an endangered species (EN) on the Korean Red List, so systematic breeding and cultivation methods are required. This study was carried out to establish an effective method for seedling production in A. elliopotica that can be developed as a genetic resource conservation and new ornamental material. This experiment was performed by varying the seedling production container (72, 105 and 128 cell trays), number of seeds sown in a cell (1, 2, and 4 per cell), soil type [horticultural soil and neutralized peat-moss: perlite mixed in 3:1, 4:1 (v:v)], additional fertilizer concentrations (0, 250, 500 and 1000 mg/L) and shading degrees (0, 55 and 75%). As a result of the study, growth increased with the increased in measuring capacity per cell of sowing container. According to number of seeding growth, sowing one seed per cell was the best. Seedling growth increased as the treatment concentrations increased, higher growth was in 1000 mg/L. On the other hand, during the shading treatment, growth significantly decreased regardless of shading degrees.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.229-239
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• 2018

Currently, in Korea, a dry food simulant has not been designated for the migration testing of paper and board, food contact materials (FCMs) being used in dry foods, and foods heated at ultra-high temperature. Considering the diverse usage of FCMs, in order to secure reliable and confident safety evaluation and to overcome the non-trade barrier tariff in worldwide trade, migration testing methods of what should be more clearly defined for securing and overcoming. This article delves into the available literature on the use of $Tenax^{(R)}$ as a simulant for dry foods as well as its suitability and limitations, and examines the feasibility of its introduction into Korean FCMs regulation. Most experimental studies using $Tenax^{(R)}$ showed overestimated migration values when used in real foods, which reflects the potential of $Tenax^{(R)}$ as a dry food simulant in a worst-case scenario. However, more studies are required to optimize migration testing using $Tenax^{(R)}$ by standardizing the solvent type and the extraction method for surrogates of various FCMs and foods, and to resolve the potential drawbacks in the use of $Tenax^{(R)}$.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.249-254
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• 2011

Applying ginger to processed foods to improve health is limited due to its pungent odor. In this study, fermented gingers were prepared using lactic acid bacteria from dairy products or kimchi and their chemical and sensory properties were examined. Adding dried ginger or fermented gingers (GSt, GLa, GLm) to plain yogurt made them less tasty and lowered the overall acceptability of yogurt except GLp. For all fermented gingers including GLp, the characteristic flavors of the ginger decreased by fermentation so adding fermented ginger into yogurt did not affect its flavor significantly. Thus GLp would be expected to be a food ingredient instead of dried ginger without lowering organoleptic qualities. The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers. However, 6-shogaol, which increased in GSt, GLa, and GLm, was not detected in GLp.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.141-147
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• 2021

The foreign trends of noncompliance occurring frequently in food contact materials during the period of 2011-2019 was investigated by analyzing the food safety risk information DB in the National Food Safety Information Service (NFSI). A total of 2,042 cases of noncompliance of food utensils, containers, and packages were classified into 5 violation categories; administrative procedures, manufacturing and processing standards, residues and migration standards, labeling and advertising, and quality standards. This was again subcategorized according to non-compliance causative factors. The non-compliances in residues and migration standards comprised the largest proportion (76.4%) of the violative categories. The number of noncompliance information collected in 2011 was 88 cases and increased to 373 cases in 2019. A 72.8% of the non-compliance case was identified to be products of 4 countries (China 64.2%, Germany 4.0%, Japan 3.2%, and Taiwan 3.1%), those produce large quantities of containers and packaging products. During the period of 2011-2019, the number of illegal use of hazardous materials and illegal recycling of waste synthetic resins has decreased to less than one a year since 2014. On the other hand, after 2016, inconsistency of heat-resisting temperature labeling (Taiwan), non-compliance in paper container's strength standards, violation of printing standards, and the risk of consumer injury while using the products were newly reported due to the strengthening of consumer safety protection regulations. Migration of hazardous substances in synthetic polymer products such as heavy metals, melamine and formaldehyde in melamine tableware, primary aromatic amines which are colorant components in kitchenware such as ladles and spatulas, and phthalate plasticizers have been continuously reported with high frequency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.566-570
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• 2004

Cultivation conditions for overproduction of lovastatins were investigated from the lovastatin producing strain N-03 which was obtained with NTG (N-methyl-N'-nitro-nitrosoguanidine) treatment from Aspergiliu ferrous ATCC 20542. Produced lactone and acid form of lovastatin were detected, and analyzed by HPLC method. In liquid culture, medium No. 2 containing soy protein produced higher amounts of the lovastatins than medium No. 1 (contained rapeseed oil). In solid culture, maximum production was obtained at 28$^{\circ}C$ for 15 days cultivation using cooked wheat bran. For the overproduction of lovastatin from this strain, solid culture method using plastic bag is more superior than liquid culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.128-135
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• 1987

Extracellular ${\alpha}-amylase$, ${\beta}-amylase$ and glucoamylase produced by a thermophilic and cellulolytic bacterium, Herpetosiphon geysericola CUM 317, were partially purified by salting out with ammonium sulfate and by chromatography on a DEAE-cellulose column and on a CM-cellulose column. The Km values of ${\alpha}-amylase$, ${\beta}-amylase$ and glucoamylase for potato starch were $2.31mg/m{\ell}$, $7.69mg/m{\ell}$, and $8.33mg/m{\ell}$. The molecular weights of ${\alpha}-amylase$, ${\beta}-amylase$ and glucoamylase were calculated to be about 84000 dalton, 76000 dalton and 80000 dalton, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.686-689
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• 1990

For the monitoring of kimchi fermentation states, pressure detecting sensor and monitoring device were designed and fabricated. The system was consisted of an air tight fermenting tube(31.5 ml), strain gauge type pressure sensor and signal processing device built with operational amplifier and A/D converter, and interfaced to personal computer. Chiness cabbage kimchi was fermented in the plastic container($150{\times}220{\times}160mm$) at $25^{\circ}C\;and\;30^{\circ}C$. The fermentation was monitored with fermenting tubes containing kimchi. The pressure based kimchi fermentation curve was constructed and showed a typical kimchi curing curve having 2 stepwise pressure increasing pattern.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.334-339
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• 2014

The purpose of our study was to investigate the migration level of lead (Pb), cadmium (Cd), antimony (Sb), arsenic (As), hexavalent chromium ($Cr^{6+}$) and mercury (Hg) from cookwares into food simulants and to evaluate the safety of each heavy metals. The test articles for heavy metals were glassware, ceramics, enamel, earthenware, polypropylene and polyethylene cookwares for Pb and Cd, enamel for Sb, earthenware for As, polyethylene and polypropylene cookwares for $Cr^{6+}$ and Hg. All the article samples of 391 intended for contact with foods were purchased in domestic markets. Pb, Cd, Sb and As were analyzed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), $Cr^{6+}$ by UV visible spectrophotometer and Hg by mercury analyzer. The migration levels of heavy metals in all the samples were within the migration limits of Ministry of Food and Drug Safety (MFDS). As a result of safety evaluation, our results showed that the estimated daily intakes (EDI, mg/kg bw/day) were $9.12{\times}10^{-6}$ and $8.83{\times}10^{-7}$ for Pb and Cd from ceramics and $1.19{\times}10^{-5}$, $1.23{\times}10^{-5}$ and $7.52{\times}10^{-6}$ for Pb, Cd and Sb from enamel. Tolerable daily intakes (TDI, mg/kg bw/day) were established respectively as 0.0036, 0.00081, 0.0021, and 0.0006 for Pb, Cd, As and Hg by JECFA (Joint FAO/WHO Expert Committee on Food Additives), as 0.0060 for Sb by WHO (World Health Organization). When comparing with TDIs, the EDIs accounted for 0.25% and 0.11% for Pb and Cd from ceramics and 0.33%, 1.52% and 0.13% for Pb, Cd and Sb from enamel.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.75-85
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• 1988

This survey was conducted to investigate about purchasing, use and management of cooking oil, and the intake amounts of each food and fats & oils from each food on 296 housewives in a big city, medium and small city, farming village, fishing village, and mountain village from June 5 to July 20 in 1987. The percentage and $x^2$-test were used in data analysis and the arithmetic mean of the gross intake divided by the total subjects gave the intake amounts per capita per day. The results of this study are as following; 1. Purchasing and keeping of cooking oil. The reading ratio of label in purchasing cooking oil was high among housewives of cities and highly educated housewives. There were dissatisfactions about quality (46.7%), price (33.7%), and packing (19.5%) after purchasing cooking oil. Cooking oil was being kept mainly in glasses (64.7%) or in synthetic plastics (31.5%), and also in dark & cool places. 2. Use and refining of cooking oil. More housewives (70.6%) kept cooking oil used once in a different container after filtering. The housewives re-using used oil after adding new oil to it were only 30.0%. There were a lot of housewives frying foods twice or three times in the same oil. 3. Intake of fats & oils and foods containing fats & oils. Average intake amounts of food containing fats & oils per person per day was 6.85g in fats & oils, 42.96g in meat & its products, 95.13g in fishes & shellfishes, 22.89g in eggs, 60.69g in legumes & its products, 61.00g in milk & milk products, 4.22g in seeds & nuts, and 9.36g in instant noodles. Average intake amounts of fats & oils per person per day taken from these foods was 6.4g from fats & oils, 2.3g from meat & its products, 4.3g from fishes & shellfishes, 2.7g from eggs, 3.0g from legumes & its products, 2.5g from milk & milk products, 1.8g from seeds & nuts, and 1.7g from instant noodles.