• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.304-314
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• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.98-104
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• 2011

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1092-1098
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• 2012

Aroma compounds in sun-dried salt according to saltern material and packaging box were extracted by the headspace and were isolated by using GC-MS. These compounds were identified including ketones, heterocyclic compounds and six other compounds. Major aroma compounds in salts were identified as 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis(1,1-dimethylethyl)-phenol, and 1,3,5-tri-tert-butyl benzene. However, we found no significant differences according to the saltern materials in three salts. Salts stored in Chamaceyparis obtusa (Sieb. et Zucc.) had more diverse aroma profiling than those in Pinus densiflora and Paulownia coreana. We consider that it need to research the development of high value added products for new aromatic salt.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.165-170
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• 1993

The average concentration of Pb in 53 samples of canned orange juice currently sold in Korean market was 0.225 mg/kg, and that of Sn, 40.7 mg/kg. There was no appreciable difference in Pb concentration according to elapsed time after manufacturing, whereas Sn concentration increased 0.66 mg/kg per month. During the storage at room temperature or in refrigerator after opening, the Pb concentration increased slowly, reaching 1.7 to 1.8 times of original concentration, whereas Sn concentration increased by 20% per day, resulting in 3 times of original concentration after 7 days. There were no serious changes in Pb and Sn concentration in storage at room temperature or refrigerator for 3 days, when juice samples were opened and transferred to glass container. It is needed that detailed inspection by undertaken to monitor the contents of heavy metals in canned orange juice, since 18% of samples within recommended distribution period exceeded the legal standard for Pb, and recommended that more attention be paid in handling canned orange juice after opening, in order to avoid the hazard from heavy metals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1381-1384
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• 2004

In order to help the preservation of the cherry tomatoes, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to packaging fruits. The fruits were packed with a paper bag of 15.5${\times}$24 cm and then stored at 1$0^{\circ}C$. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady weight loss due to the transpiration was observed to slightly increase the solid content during the storage with little difference between the packaging treatments. There were little change in pH and acidity of the stored fruits. The microbial loads of total aerobic bacteria, and yeast/mold counts were significantly suppressed during 10 day storage by the antimicrobial paper packaging, which also contributed to reducing the decayed fruits observed after 15 days.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.99-106
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• 2016

This study was aimed to assess microbiological contamination level of Liriope platyphylla farms (A, B, and C) located in Cheongyang, Chungnam province. Specimens sampled from those farms and L. platyphylla tuberous roots were assessed for sanitary indication bacteria such as total aerobic bacteria, coliforms, and Escherichia coli and pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Bacillus cereus, quantitatively and qualitatively. As a result, those farms are not contaminated by E. coli O157:H7, L. monocytogenes, Salmonella spp., at all. And S. aureus was only found qualitatively from workers' gloves at a farm. As a whole, those farms (soil, harvest container, harvester, cleanser, washing water and tray) were maintained in a low level of microbiological contamination. However a cleanser was contaminated by coliforms ($4.35log\;CFU/100cm^2$), and it is required to improve farm hygiene. Microbiological contamination level of L. platyphylla tuberous root was decreased in the postharvest process including washing and drying.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.126-127
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• 2003

원예산물의 밀도나 비중은 내부성분, 숙도, 내부붕괴(internal breakdown)와 같은 생리장해에 큰 영향을 받기 때문에, 밀도를 측정함으로써 내부품질에 대한 간접적인 판정이 가능하다고 보고되고 있다. 이 연구는 수박의 밀도와 당도와의 상관관계를 구명하고자 수행하였으며, 이를 위해 밀도의 실시간 계측시스템을 개발하였다. 현재 농산물의 밀도를 어느 정도 측정 정밀도를 유지하면서도 신속하게 측정할 수 있는 방법은 부력법(platform scale method)이다. 이 방법은 일정 크기의 용기에 물을 가득 채운 후 대상물을 담가 배제된 물의 무게를 측정하여 밀도를 환산한다. 그러나 매번 측정할 때마다 물을 보충하고, 물을 계량해야하는 등 전처리과정이 복잡하고, 1회 측정하는데 3~5분 정도가 소요되는 단점이 있고, 또한 인력 측정시 반복간 오차가 클 것으로 예상된다. 따라서 이 연구에서는 이 같은 계측상의 번거로움을 해소하고 동시에 신속하고 반복간 측정정밀도를 높일 수 있도록 수박 밀도 실시간 계측시스템을 설계 제작하였다. 시스템은 투명아크릴 수조($\Phi$400$\times$500), 로드셀, 프레임, 채반, 전기모터, 제어장치 및 컴퓨터로 구성하였다. 밀도 계측은 인장형 로드셀(CAS SB-20L, Max. 20kg)을 사용하여 대기중에서와 수박을 완전히 물에 잠기도록 한 후 무게를 각각 측정하여 밀도를 환산하였다. 밀도 계측시스템에 이용한 AD변환기의 분해능은 12bit이고, 수박의 무게 측정범위를 4~10kg로 가정할 때 20kg 로드셀의 1 digit(1bit)로 발생되는 오차는 0.09~0.24%FS 이었고, 따라서 이 시스템의 밀도 해상도는 0.001g/㎤이하였다. 시스템 평가를 위해 탄력이 좋은 고무풍선에 수박 크기 정도로 물을 채워 고정채반에 넣고 밀도를 측정한 결과 1.002g/㎤을 나타냈다. 즉 물의 이론밀도인 1g/㎤에 근접한 값을 보여 정확한 밀도 계측이 가능한 것으로 판단되었다. 또한 밀도 계측시스템의 측정 반복간 정밀도를 파악하기 위해 수박 6개를 임으로 선정하여 3반복 측정 시험한 결과, 측정표준편차가 0.001~0.004g/㎤로 해상도보다는 다소 높았으나 대체로 양호한 결과를 나타냈다. 수박 35개를 이용하여 개발 계측시스템과 사람이 직접 부력법으로 밀도를 측정 비교한 결과, 계측시스템에 의해 측정된 수박 밀도가 사람이 측정했을 때 보다 낮게 측정되었다. 수박의 외관인자(무게, 길이, 직경, 체적), 밀도와 당도의 상관관계 구명시험을 위해 원예연구소 시험포장에서 재배된 삼복꿀수박 총 74개를 공시재료로 하였고, 시험은 출수일별로 10~14개씩 수확하여 외관인자, 밀도, 당도를 각각 측정하고, 이들 인자들간의 상관관계를 구명하였다. 외관인자들간에는 높은 상관관계를 보였으나, 외관인자들과 밀도, 외관인자들과 당도, 밀도와 당도와는 매우 낮은 상관관계를 나타냈다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.139-139
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• 2003

원예작물은 수확 후 여러 가지 요인에 의해 품질이 저하되어 상품성을 잃게되는데, 특히 수확 후 품온상승에 의해 호흡작용이 왕성해져 품질변화를 촉진하게 된다. 그러므로 수확 후 품온을 가능한 한 빠르게 낮추어 신선도를 유지하기 위한 예냉, 저온저장, 저온수송기술등 저온유통시스템을 활용하는 것이 매우 필요하다. 저온유통시스템을 효과적으로 활용하기 위해서는 냉기의 순환이 원활하여 냉각효율이 좋고 파손의 위험과 물류비용을 줄일 수 있는 포장상자의 구조에 대한 연구가 필요하다. 포도, 방울토마토, 참외의 소비형태는 핵가족화와 더불어 신선 고품질의 농산물을 소량 구매하는 소비패턴으로 변화하면서 저온유통 및 소포장을 위한 포장형태의 개선이 요구되고 있다. 따라서 예냉.저온유통에 적합한 포장상자를 개발하기 위하여 연구소, 농협중앙회, 상자제작회사, 포장디자인 업체, 산지농협 작목반이 개발협의체를 구성하여 참외, 포도, 방울토마토의 저온유통용 골판지 상자를 개발하여 압축강도 및 냉각시험을 실시하여 소비지에 시범 보급하였다. 1. 참외 포장상자는 3kg용 상부 개방형 골판지상자로써 손잡이를 부착하고, 포장상자 상부에 덮개용 필름을 부착하였다. 제작된 상자의 압축강도는 저온유통 후 에도 안전압축강도 이상인 343kgf의 압축강도를 나타냈고, 냉각효율도 기존상자에 비하여 높게 나타났다. 또한 개발된 상자를 사용하여 시중에 출하할 경우 기존 5kg 상자에 비하여 8%이상의 부가가치를 높일 수 있었다. 2. 포도 포장상자는 소비자 기호도를 충족하고 다층적재시 손상을 방지하기 위하여 내용물을 1단 적재하고 상자를 개방형으로 하여 덮개용 필름을 부착하므로써 소비자가 내용물을 확인할 수 있도록 하고, 상자의 압축강도는 소비지까지 유통이 완료된 후 에도 수직압축강도가 400kgf이상으로 안전압축강도 보다 높아 저온에서 안전하게 유통할 수 있었다. 또한 개발된 상자를 사용하여 시중에 출하할 경우 기존 5kg 상자에 비하여 2kg상자는 21%, 4kg상자는 12%이상의 부가가치를 높일 수 있었음. 3. 방울토마토 포장상자는 외포장 상자를 4kg용 상부 개방형 골판지상자를 사용하고, 내포장상자는 500g용 PET용기를 사용하여 1상자에 8개의 내포장상자가 적재될 수 있도록 제작하였다. 제작된 외포장상자의 압축강도는 저온유통후에도 320kgf으로 안전압축강도보다 높게 나타났고, 파랫트 적재효율도 96%이상으로 나타나 물류의 효율성을 높일 수 있었다. 개발된 상자를 사용하여 시중에 출하할 경우 기존 산물형태의 4kg용 상자에 비하여 500g 내포장상자에 출하할 경우 20%이상의 부가가치를 높일 수 있었다.

• Food Science and Preservation
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• v.10 no.1
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• pp.99-105
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• 2003

This study was carried out to investigate the efficacy of surface sterilization and the physicochemical properties of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Physical properties of electrolyzed water manufactured from the diaphragm system were the most effective at the following conditions; the distance between diaphragms was 1.0 mm and the supplying rate of 20% NaCl was 6 mL/min. The ORP, HClO content and pH at above conditions were 1,170 mV, 100 ppm and 2.5, respectively. And two stage electrolyzed system was more effective than one stage electrolyzed water manufactured from non-diaphragm system, with 4 mL/min supplying rate of 20% NaCl, was similar to the most effective diaphragm system. But ORP, HClO content and pH were abut 800 mV, 200 ppm and 9 level, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORP of 750 mV in non-diaphragm system and 1,150 mV in diaphragm system, and HClO content of 100 ppm. Twelve kinds of microorganism tested were sterilized within 30 seconds from initial total counts of 10$\^$5/∼10$\^$6/cfu/ml by electrolyzed water. Though the ORP and HCIO contents of electrolyzed water manufactured from various electrolyte were higher in order of NaCl>KCl>CaCl$_2$, there were no difference between the electyolytes in the efficacy of sterilization. Salmonella typhi and Vibrio Proteolyticus were also sterilized by electrolyzed water manufactured from elctrolytes of NaCl CaC1$_2$and KCl