• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.

• Research in Plant Disease
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• v.21 no.4
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• pp.297-308
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• 2015

In order to control seed-borne diseases, we obtained extracts from commercial fermented food products of Kimchi, Gochujang, Doenjang, Ganjang and Makgeolli and their suppressive effects against seed-borne diseases were studied. In addition, the suppressive effects of bacterial strains isolated from the fermented foods were screened in vitro and in vivo. Among fifty food extracts, twenty food-extracts suppressed more than 92% incidence of seedling rots in vitro and seven food extracts increased 58.3-66.8% of healthy seedling in the greenhouse. Among 218 isolates from the fermented foods, 29 isolates showing high antifungal activity against seven seed-borne fungal pathogens were selected. Among 29 isolates, 13 isolates significantly reduced seedling rot and increased healthy seedlings. Sixteen isolates with high antifungal activity and suppressive effect against sesame seedling rots were identified by 16S rRNA sequencing. Fourteen of sixteen isolates were identified as Bacillus spp. and the other two isolates from Makgeolli were identified as Saccharomyces cerevisiae. It was confirmed that B. amyloliquifaciens was majority in the effective bacterial population of Korean fermented foods. In addition, when the bioformulations of the two selected effective microorganisms, B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1, were prepared in powder forms using bentonite, kaolin, talc and zeolite, talc- and kaolin-bioformulation showed high control efficacy against sesame seed-borne disease, followed by zeolite-bioformulation. Meanwhile control efficacy of each bentonite-bioformulation of B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1 was lower than that of bacterial suspension of them. It was found that the selected effective microorganisms from Korean fermented foods were effective for controlling seed-borne diseases of sesame in vitro and in the greenhouse. We think that Korean fermented food extracts and useful microorganisms isolated from the extract can be used as bio-control agents for suppressing sesame seed-borne diseases based on above described results.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.119-125
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• 2016

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1391-1396
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• 2011

Houttuynia cordata Thunb powder (0.05 g) was placed in a stainless vessel containing 10 mL of water, and subcritical water (SCW) extraction was carried out at various temperatures (50, 100, 200, and $300^{\circ}C$) for 10, 30, and 60 min. SCW treatment significantly affected physiologically important compounds, antioxidant activity, and acetylcholinesterase inhibitory activity of H. cordata Thunb extracts. H. cordata Thunb extracted at $300^{\circ}C$ for 30 min had the highest quercetin content, DPPH radical scavenging activity, total phenolic content, and acetylcholinesterase inhibitory activity, whereas the extract at $100^{\circ}C$ for 10 min possessed the highest flavonoid content. The highest ABTS radical scavenging activity was found in H. cordata Thunb extracted at 200 and $300^{\circ}C$ for 60 min. These results indicate that SCW extraction might be a useful processing method for obtaining valuable materials from H. cordata Thunb.

• Journal of Environmental Health Sciences
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• v.42 no.3
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• pp.160-168
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• 2016

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.98-104
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• 2009

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and ${\alpha}$-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.383-387
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• 2011

The levels of migration of 1-hexene and 1-octene residues in PE (polyethylene) products were analyzed by Headspace gaschromatography (HSGC). A total of 21 samples were including lap, polyglove, zipper bag and ect. The samples were eluted with distilled water, 4% acetic acid, 20% ethanol and n-heptan. The limit of detection (LOD) was 0.06 mg/L ~ 0.30 mg/L and limit of quantitation (LOQ) was 0.21 mg/L ~ 1.01 mg/L, respectively. But because of the high volatile, n-heptan elution was not detected 1-hexene and 1-octene standard. 1-hexene and 1-octene were not detected in the sample which eluted with simulant at $60^{\circ}C$, 30min. Microwave for 1 minute also treated sample and direct heated at $100^{\circ}C$ without simulant were not detected.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.249-257
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• 2013

This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were $1.09{\times}10^8$ $CFU/m{\ell}$ at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were $1.42{\times}10^{10}$, $9.13{\times}10^9$, $4.93{\times}10^9$ and $7.46{\times}10^9$ $CFU/m{\ell}$, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.93-104
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• 1969

사후 저장기간 중 어육내에 진행되는 단백질 분해에 어육 자체효소와 새균활동 중 어느 쪽이 기여하는 바 큰가를 분별하기 위하여 금방 죽인 볼낙류(Sebastodes)의 어육을 무균방법으로 잘라내어 4 OZ 유리용기에 넣고 플라스틱으로 된 나사뚜껑으로 밀봉한 후 감마선 조사하지 않는 군(무균육과 무군육에 단백질 분해성 Pseudomonas 를 접종한 것으로 세분)과 0.5과 2.0 Mrad 선량 조사한 군(무균육, 조사 전에 접종시킨 어육, 그리고 조사후에 접종시킨 어육으로 세분)으로 나누며 $0^{\circ}C$에서의 저장 중의 어육의 총균수, pH, 관능 상해, 그리고 0.5M KCl 및 $70\%$ ethanol 가용성 총질소와 Amino-N을 검측함으로써 어육 단백질 분해 과정을 조사하였다. 0.5 Mrad 감마선량은 무균 어육에 접종된 $10^6$ per gm Muscle Pseudomonas sp.를 완전 사멸시키는데 충분하였으므로 완전한 무균상태와 처음부터 단백질 분해성 세균활동이 활발한 상태에 놓여 있는 어육 내에 진행되는 단백질 분해과정을 비교할 수 있었다. 기름지지 않는 어류에 속하는 볼박 어육의 저장 중에 일어나는 pH의 상승, 관능상태의 저락, 그리고 단백질 분해에서 오는 총질소와 Amino-N의 축적은 모두 세균의 번식활동과 직접 관련되어 있으며, 완전 무균 어육의 단백질 분해는 전혀 검측되지 안했으므로 통상 저장중에 일어나는 어육 담백질 분해는 전부가 세균활동에 기인됨이 확실해 졌다. 감마선 조사 직후 단백질 분해성 세균을 접종시킨 어육을 조사치 않고 접종시킨 어육에 비교할 때, 전자의 경우 세균번식이 현저히 장해 받았으며, 이에 따라 PH 상승과 총질소 및 Amino-N 축적도 상대적으로 부진하였다. 이 방사선을 조사받은 어육에 접종된 단백질 분해성 세균활동의 장해는 조사선량에 비례함이 밝혀졌다. 관능상태로 판단할 때 0.5 Mrad선을 조사받은 어육은 조사 받지 않은 것보다 선도유지기간이 2배 이상으로 연장되었다. 그러나 2.0 Mrad 선량 조사받은 어육의 선도유지는 오히려 조사 받지 않은 것보다 못하였다. 이 고선량 조사로 인한 식품의 물리적 및 화학적 변화의 해독성은 접종시킨 세균 번식 장해현상으로 나타났으며, 이 현상은 조사식품의 안전성 검측을 위한 하나의 도구로 사용될 가능성을 말해준다.