• 베이커리
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• no.8 s.349
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• pp.100-103
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• 1997

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.16-26
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• 1978

Establishment of detecting method for adulterated foods was attempted by the use of fluorescence at the irradiation of UVSL-25 mineralight. Visual observation and spectral analysis of superficial luminescence appeared to be improper as detecting method of food substances. Absorption and fluorescence spectra of powdered substances suspended in liquid paraffin or liquid sample revealed characteristic patterns depending on foods. Uniformity of samples was shown to be the most important factor to obtain reproducible results.

• Air Cleaning Technology
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• v.22 no.2
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• pp.31-39
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• 2009

최근 식생활의 다양화와 식품 안전에 대한 관심 증가에 따라 식품 공장의 청정화와 작업장의 위생 관리에 대한 노력이 많이 이루어지고 있다. 그 중에 서도 농식품 분야에서는 최근 들어서 신선한 과일과 채소류를 식품소재로 이용한 신선편이 가공 농산물의 수요가 늘어나고 있다. IFPA(The International Fresh-cut Produce Association)의 정의에 따르면 신선편이 농식품은 박피되거나 절단되어져 신선함을 유지한 채로 소비자들에게 높은 영양과 편이성 및 풍미를 제공하는 포장형태의 100% 이용 가능한 과일 및 채소제품을 말한다. 이러한 신선편이 농식품은 식재료공급에 있어 안전성 및 편이성이 있으나 수확 후 처리시설에 대한 위생 개념이 도입되지 않고는 양질의 식재료를 공급하는 것은 어렵다. 그러나 신선편이 농식품은 살아있는 생체 조직으로 박피, 절단 등의 과정을 거치면서 세포가 파괴되어 급격한 품질 변화가 나타 날 수 있으며, 최소한의 비가열 가공공정만을 거치게 되므로 식품원료 내에 존재하는 미생물이 그대로 유지 될 수 밖에 없는 문제점을 가지고 있다. 또한 일반적으로 선선편이 제품의 가공과정에서 절단 처리시 표면에 묻어 있던 미생물이 과육 부위로 옮겨지면서 식품 세포 조직의 체액을 영양성분으로 활용하여 급격히 증식함으로서 식품의 변질을 일으키거나 섭취시 질병을 일으킬 수 있는 가능성이 있다. 특히, 신선편이 농식품 중에서 가장 많이 소비되는 엽채류는 수확 직후 잎 표면에 토양과 물에 의한 다양한 미생불이 부착되어 식품의 변질 가능성이 크다. 그러므로 농산물의 유통 및 보관단계에서 미생물 오염 가능성이 있기 때문에 신선편이 농식품은 원료 구입 후 제품 생산 및 포장에 이르는 과정에서 각 작업 단계별 위해요소를 분석하고, 식품 안전성을 확보하여 철저한 위생 관리가 중요하다. 따라서 본 자료는 농식품 작업장중 세척공정을 거치는 신선편이농산물과 세척공정을 거치지 않는 신선농식품 작업장에 대한 위생관리 및 관련 설비 기술 개발을 위한 기초 자료로 활용하고자 현재 운영중인 작업장을 중심으로 직접 현지 조사한 자료이다.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.169-176
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• 1974

In order to investigate the producibility of aflatoxins by seven Aspergillus flavus strains isolated from deteriolated rice in Korea, polished rice was artificially inoculated and subjected to isolation and quantitation of the mycotoxin. It was proved that all strains were capable of producing aflatoxins, preferentially $B_1$ but no $G_1$ at all and their producibility was closely related to the color of culture media and chloroform extracts. The strain producing the most aflatoxin was A. flavus var. columnaris, excreting 1 ppm on rice. Aflatoxin $B_1$ was isolated and identified by thin-layer chromatography, ultraviolet absorption spectra and derivative formation of water and acetate adducts.

• The Korean Journal of Mycology
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• v.3 no.1
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• pp.31-36
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• 1975

In 1963, a severe epidemic of cereal scab caused by Gibberella zeae occurred in southern Korea and to a less extent in central and northern Korea. In some areas losses were $80{\sim}100$ percent. The epiphytotic was due to heavy rainfall during the heading and flowering season which provided a favorable environment for this severe epidemic. Yield losses resulted a great social problem because of the resultant food and feed grain shortage, lose of seeds for planting the following crops and mycotoxicoses to man and animals. In the same year, a nationwide research committee was organized including plant pathologists, microbiologists, agronomists and biochemists under the juristiction of the Ministry of Agriculture and Forestry. The committee initiated research on etiology, epidemiology, and control of the disease and on the toxic effect of infected grains to man and animals. The present paper will review some research carried out in Korea on cereal scab with special reference to epidemiology and mycotoxicoses to animals and man. In addition, the present status of research in Korea on aflatoxins in foods and toxic moldy rice will be briefly reviewed.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.148-153
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• 1975

Seven toxigenic molds isolated from deteriorated rice in Korea, Aspergillus clavatus, Asp. flavus var. columnaris, Asp. fumigatus, Asp. ochraceus, Penicillium citrinum, Pen. implicatum, and Pen. islandicum, were examined for their sensitivity toward Co-60 gamma rays for survival. Conidia of all tested species showed survival curves of sigmoidal type, from which decimal reduction doses were found to vary in the range of $14{\sim}33$ krad, induction doses, in the range of $12{\sim}56$ krad and inactivation factors at 200 krad, in the range of $4.6{\sim}12.8$, all at a dose rate of 11.56 krad/min. Dose rate effects on the radiosensitivity of Asp. flavus and Pen. islandicum conidia indicated that the higher dose rate (11.56 krad/min) caused decreases in decimal reduction doses as compared with the lower dose rate (2.67 krad/min).

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.7-10
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• 1975

A series of experiment was undertaken to pursue the possibility of aflatoxin accumulation in stored grains which were artificially contaminated with A. flavus var. columnaris isolated from deteriorated rice in Korea. In storage of rice grain, aflatoxin formation needed relative humidity over 80%, once accumulated aflatoxin was degraded by other microbial growth maintaining 50% level and the absence of other microoganisms brought about the remarkable accumulation of aflatoxin. The formation of aflatoxin in grains was increasing in the order of soybean, peanut, corn, wheat, barley, foxtail millet, rice, polished wheat, mung bean and great millet and it appears to be affected by the size and oil content of grains.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.185-190
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• 2005

Perilla oil was measured on hygiene state and quality change for oil press condition. All sample .was commercially salted perilla oil, and was tested standard items. The result showed violative rate of $23.1\%$, and violative items were acid value and iodine value. Relationship between D.B.I. and iodine value was 0.78, so that unsuitability of iodine value should be caused of oxidation factor. But acid value was not relationship comparatively. The quality change appeared very small by roasting conditions, but quality of perilla seed gaye many influence on quality of oil. Therefore use of fresh perilla seed is a matter of great importance to quality of perilla oil. Perilla oil was demanded many attention on Quality management for stage and sold period because of high possibility of quality change.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.247-252
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• 1981

As a primary study for the improvement of yield and preference of soybean sprouts, the water absorption rates by soaking and the growing characteristics of sprouts were investigated. When the soybeans were soaked in subterranean water at $18^{\circ}C$ for 4 hours, water absorption rates by weight percent of soybeans were ranged $167.0{\sim}194.5%$, and it means that the absorption rates do not greatly influence its germination rates. The yield of soybean sprout whose common name is Guryetai and of the sprout treated with 1 ppm Gibberellin marked the highest value, 837% and 585%, respectively. In case of industrial cultivation of soybean sprout, it is supposed that sprinkling with subterranean water is good for prevention of deterioration by growth of microorganisms and respiratory heat.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.