• Journal of Food Hygiene and Safety
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• v.34 no.2
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• pp.170-177
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• 2019

The aim of this study was to investigate the effect of different concentrations of chlorine dioxide ($ClO_2$) on sterilization and deodorization of food-holding cabinets under different exposure times. For the measuring sterilization and deodorization, a 6.5 L chamber and a 625 L cabinet with circulation systems were used. Two bacteria (Staphylococcus aureus KCTC1916 and Escherichia coli KCTC 1682) that were artificially inoculated in the plate respectively were put into the 6.5 L chamber and the 625 L cabinet. The $ClO_2$ gas was produced by ampules. In the 6.5 L chamber, neither of the two bacteria was detected after 24 hours treatment by $ClO_2$ gas. Moreover, the deodorization rate against ammonia and phenol was 94% and 70%, respectively, but deodorization against formaldehyde was not effective. When the concentration reached maximum (6 ampule, 4.6 ppm) levels in the cabinet, it lasted for approximately 2 h and then decreased slowly. When a circulator was used, the gas concentration was very low (6 ampule, 0.8 ppm) and the antibacterial activity against S. aureus and E. coli was low. The level of reduction against S. aureus and E. coli was 2.98 log CFU/plate and 6.06 log CFU/plate, respectively, in the cabinet after 24 h without a circulator. The reduction against S. aureus KCTC1916 and E. coli KCTC1682 was 2.69 log CFU/plate and 4.41 log CFU/plate for 24 h, respectively.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2002.04a
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• pp.42-78
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• 2002

ㆍ 제주전통두부 제조에 따른 지역별 원료대두의 전처리 공정은 \circled1 생두부 -> 수침 -> 맷돌분쇄, \circled2 생두부 -> 맷돌분쇄 -> 수침 그리고 \circled1과 \circled2를 병행한 방법이 있었다. ㆍ비지제거공정의 경우 비지를 제거하는 지역과 비지를 제거하지 않는 지역(성읍)이 있었으며, 비지분리를 위한 첨가제로 돼지기름(내도) 또는 돼지기름과 쌀겨를 혼합(선흘)한 경우가 있었으며, 비지분리 횟수는 지역에 따라 1~3회 정도의 차이가 있었다. ㆍ 가열공정 중 가열용기는 가마솥을 사용하였고, 누름방지제로는 대부분의 지역에서 돼지기름을 사용하였고 일부 지역에서는 들기름을 사용하였다. ㆍ 응고공정 중 응고제로 해안선 지역에서는 해수를 사용하였고, 중간산 지역에서는 소금물을 이용하였으며, 염전이 있는 지역에서는 간수를 사용하였다. ㆍ 성형시간은 60~720분이었으며, 냉각은 수냉이 아닌 방냉을 하였다. 제주 전통두부는 주로 잔치, 상례, 기제사, 명절 등 대소사에 사용하였으며 대부분 가열조리하지 않고 섭취하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.75-78
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• 2007

Regulation of food packaging in Korea, Eurpoe and USA are surveyed. Food packaging manufacturer or converter has a responsibility to evaluate the safety of migration of harmful materials from typical finished packaging items. The 'overall migration limit' of all components from the packaging and 'specific migration limits(SML)' of monomers or additives are evaluated with food simulants, water, acetic acid, ethanol and n-heptane, based on the regulations of the countries. A substance not regulated has to be authorized with the technical data required, information on chemical identity, physical chemical and other properties, the intended use, migration studies and toxicological studies.

• Archives of design research
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• v.14
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• pp.233-243
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• 1996

Our Country are called as a suzerain State of fermentation food, and preservative Technique was developed, because the specific character and the form of pottery were the best superior utensil of storage. The form couldn't give an explanation with scientifically, but we have used it for a few thousand years, which must get transformed from most compatible and reasonable form of fermentation. At present, a pottery was disappeared by the growth of the industrial society, and even the scientific form concealed it looks. For that reason, we apply the form into looks of a modernistic mechanism, and it intends to suggest a new direction to better the pottery of a formentation food.

• The monthly packaging world
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• s.235
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• pp.64-87
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• 2012

TOKYO PACK 2012 (2012 도쿄 국제 포장전)이 10월 2일(화)~5일(금)까지 4일간, 도쿄 빅사이트에서 개최됐다. 1966년에 제 1회가 개최되고 이번 회는 제 24회째를 맞이하게 되었다. "이어진다"를 개최 컨셉으로 포장의 최신 기술이 다수 출전됐다. 출품자는 607개 회사(단체) 2,282부스의 규모로 포장 자재, 용기, 포장 기계, 인쇄, 포장 가공기계, 식품, 의약품 가공 기계, 검사, 계측, 포장관련 기재, 포장 디자인 & 커뮤니케이션 & 서비스, 유통, 물류 시스템기기 & 서비스, 연구기관, 단체, 프레스, 주최자 기획 전시 등 포장에 관련되는 여러 가지 분야에서 최첨단 제품과 기술이 전시됐다. 도쿄팩2012는 생산~물류까지 일관된 시스템 전시가 특징이다. 이러한 토탈 시스템 전시는 수차례 개최되는 내외의 포장전에서도 잘 보지 못한 것으로 질과 양 모두 세계 최고 클래스의 전시회로서 주목을 받았다. 본고에서는 출품경향 및 주요 출품제품을 살펴본다.

• The monthly packaging world
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• s.168
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• pp.48-96
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• 2007

아시아 3대 포장전시회로 급부상한 KOREA PACK 2007이 4월 24일부터 27일까지 경기도 일산킨텍스 전시장에서 열린다. 30개국 6백개사 1천4백부스의 규모로 열리는 KOREA PACK은 해마다 10% 이상 성장해 왔으며 올해, COPHEX, KOREA LAB 등 동시 개최 행사를 통한 시너지 효과가 기대되고 있다. 이번 KOREA PACK은 식품, 제약, 화장품, 화학 산업 등 전 산업에 걸친 포장공정에 필요한 각종 포장기계 및 자동화 부품, 검사장비, 물류 시스템이 출품된다. 이 외에도 포장(원)재료, 포장용기, 포장재 생산기계(컨버팅) 및 완충재, 포장디자인에 이르기 까지 포장과 관련한 다양한 제품정보를 제공한다. 특히 올해 코리아팩은 해외기업의 국내시장 공세가 돋보인다. 가장 많은 참가를 보이는 국가는 일본으로, 수적 증가뿐 아니라, 전시면적에서도 가장 높은 부스 수를 보이고 있다. 이어 독일, 중국, 이탈리아, 미국, 프랑스, 스위스 등 약 30개국에서 최신패키징 관련 기술을 선보이게 된다. 국내 포장산업의 신기술을 한눈에 살펴볼 수 있는 KOREA PACK 2007, 본고에서는 전시회 개요와 출품업체의 제품 특징을 살펴보도록 한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.1
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• pp.11-16
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• 2019

This study analyzed various packaging materials and types for frozen foods and the effects of packaging materials on temperature changes during frozen process. Pouches with different film thickness were prepared and placed in an IQF freezer, then the temperature inside pouches measured using a deep thermometer. The most common types of primary packaging for frozen foods in the market was plastic pouches with polyethylene or polyamide/polyethylene multilayer materials. The temperature change inside of packaging was delayed with film thickness increased. As the size of packaged food increased, the temperature change inside the food was slowed down. In addition, the pouches with air inside took more time to reach $-30^{\circ}C$ compared to pouches with less air during frozen process. This study provides information on packaging materials and types for frozen foods and preliminary data of temperature change by different types of packaging.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.277-280
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• 2010

Bisphenol A (BPA) is an endocrine disruptor frequently used in food containers, including epoxy resin and polycarbonates. BPA concentrations were monitored by high performance liquid chromatography (HPLC) under photosensitization of riboflavin (RF), methylene blue (MB), rose bengal (RB), or titanium dioxide ($TiO_2$) and the involvement of singlet oxygen was determined using sodium azide ($NaN_3$). The stability of BPA decreased significantly in the order of RF, RB, and MB photosensitization (p<0.05), while the concentration of BPA in samples with $TiO_2$ was not significantly different from that of control samples without photosensitizers under light (p>0.05). The stability of BPA decreased in an MB concentration-dependent manner and increased as the concentration of added $NaN_3$ increased, implying that singlet oxygen was involved in the photodegradation of BPA during MB photosensitization. The results of this study may help control the BPA content in foods or the environments using photosensitized oxidation and visible light irradiation.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.337-345
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• 2006

The properties of various grains used for the solid-state cultivation of basidiomycetes were examined. The hydration time with cold water was 10 hours for malt soybean. The required hydration time for Job's tears, barley and wheat was 4, 6 and 12 hours, respectively, but the final moisture content ranged from 30 to 48 %, which was much less than the optimum moisture content for mycelial growth. For the mass cultivation of mycelia, the hydrated grains with cold water were placed in plastic bottles. The mycelial growth ra in e bottled grains was high in the early stage with inoculation of homogenized mycelium. The mycelium activity was maintained by adding sterilized water in the middle of the cultivation period. Jupjang underwent sensory evaluation to examine the possibility of utilizing basidiomycetes in functional foods. The grains fermented with Ganoderma lucidum was the best for Jupjang. The combination of malt soybean and Job's tears was the best for Jupjang. The acceptability of Jupjang was improved during the period of aging time.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.