• Agrochemical news magazine
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• v.25 no.2 s.195
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• pp.22-23
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• 2004

• 한국환경농학회:학술대회논문집
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• 2008.10a
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• pp.1-15
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• 2008

• Digital Contents
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• no.10 s.125
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• pp.76-77
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• 2003

삼성전자 광고 '또 하나의 가족' 시리즈 중 '포장마차' 편으로 신선한 충격을 안겨줬던 권오성 감독이 '강아지 똥'을 애니메이션으로 재탄생 시키기 위해 원작자 권정생씨 집에 세번이나 찾아갔다. 삼고초려 끝에 승낙을 받은것. 이에 한국을 대표하는 클레이 애니메이션이 세상에 얼굴을 내밀게 되었다.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.1
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• pp.90-104
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• 2011

This study identified the scenic characteristics in Gugok and symbolism reflected in titles of the scenery of the season in Gugok from a perspective of Sundoism concentrated on Galeun Gugok in Goisan which is influenced most greatly by Sundoism hermit ideas in Korea, along with Seonyudong-Gugok. In addition, it suggested a measure for arrangement and narrative Storyboard of Galeun Gugok structure corresponding with promotion and propagation of Gugok cultural scenes and educational goals. According to analysis and interpretation of the various Gugoks forming Galeun Gugok in terms of their titles, names engraved in surrounding elements and the coherent symbolic meanings of its scenery and place through comparison with secenery of near Seonyudong-Gugok, the result shows that Galeun Gugok comprises wishes for eternal life in the forms of Taoist hermit-related scenery of the season within the range of stream and old stories based on environmental affordance. In figurative way, it ultimately presents the Wonyung(圓融) idea which seeks a harmonious combination of God and humankind. In particular, consciousness of longevity without problems is deeply inherent in the background of eternalness of plants, divinity of animals and natural homeostasis. Also, 9 Gok Seongukam set up at visual terminal reflect noticeably that a game Go is the amusement of the immortals, which describe 9 ranks of GO figuratively. Galeun Gugok is formed in a unity structure, which is hermit-oriented Sundoism and motif, such as longevity and immortality, divinity and enjoyment of Sundoism hermit rather than used as a method to achieve taste for the arts or ethics. Given the fact, it presents eternal longevity and atmosphere of seclusion in very strong way. Development of spatial Storyboard structure based on this is interpreted as 'Entering the world of hermits(Introduction)'-'Looking the world(Development)'-'Living with hermits(Turn)'-'Becoming hermit(Conclusion).' Finally, the scenery image of Galeun Gugok presented in surface structure is based on beauty of the immortal land scenery as well as beauty of pre-achieved space in Gugokdongcheon and arranged the vertical narrative structure as divine space of 9 ranks of GO. Taking those into account, scenery story board of Galeun Gugok was suggested in accordance with a theme of 6 cuts; Gnagsun(降仙)-Sungyeong(仙境)- Sunyak(仙藥)-Sunhak(仙鶴)-Sunyu(仙遊)-Eunsun(隱仙). It is obvious that hermit which live an eternal life as a representative of Sundoism, should be the main motif of scenery planning in a filed of modem landscaping. Therefore, the most valuable component in designing Korean landscape must be the homeostasis of surrounding landscape which supports the characteristics of invariability and divinity of nature.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.683-690
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• 1988

This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.

• Food Science and Preservation
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• v.14 no.1
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• pp.105-108
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• 2007

This study tested customer preferences for "Fuji" apples stored using functional modified atmosphere film (30m) for 16 weeks at $0^{\circ}C$. Customers were 20-60 years of age and lived in either Seoul or Geochang. The freshness, texture, chewiness, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 20-29 years. The freshness, sourness, flavor, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 30-39 years. The flavor and sweetness of apples in film packag ing were judged to be significantly higher than control apples by those aged either 40-49 or 50-59 years (${\alpha}=0.05$). In the overall preference tests, apple freshness (P=0.0011), apple flavor (P=0.0002), and apple purchase attractiveness (P=0.0018) of apples in film packaging were judged to be significantly better than control apples by all age groups (those aged 20-59 years).

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.459-467
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• 2020

In this study, we investigated the changes in both ambient temperature and microbial contamination of fresh convenience foods (FCFs) caused by the behavior of consumers after purchase. According to consumer survey results, it took 0.5 to 3 h put the purchased FCF in a home refrigerator or consume it. Only aerobic bacteria and Staphylococcus aureus (below maximum permitted limit) were detected in FCFs obtained from a local market. During storage of FCFs in a vehicle trunk for up to 3 h. the external and internal temperatures of FCFs were found to be 19 and 18.5℃ in spring, 44 and 42℃ in summer, 31.3 and 29.2℃ in autumn, and 17.6 and 16.8℃ in winter, respectively. Changes in contamination levels of aerobic bacteria on FCFs stored in a vehicle trunk for up to 3 hours are as follows: 2.72 → 3.41 log CFU/g in spring, 3.11 → 4.32 log CFU/g in summer, 3.08 → 3.81 log CFU/g in autumn, 2.71 → 3.36 log CFU/g in winter. S. aureus exceeding the tolerance was detected even when the FCFs were stored in a vehicle trunk for 1 h in summer and autumn and 2 h in spring and winter. Among three boxes (corrugated box, styrofoam box, and corrugated box coated with an aluminum film), the styrofoam box maintained the lowest temperature and showed the lowest growth rate of microorganisms on FCF after storage for 3 h in the vehicle trunk depending on whether ice was added. These results indicated that the possibility of food poisoning occurs when FCFs are exposed to the external environment. It is necessary to provide guidelines regarding storage temperature and allowable time for safe consumption of FCFs after purchase.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.9-15
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• 2024

This study was performed to survey the distribution of Listeria spp. in fresh agricultural products in the Busan area, the Republic of Korea, from January to November 2022. We investigated the pathogenicity and epidemiological relationships by tracing isolated strains using polymerase chain reaction and pulsed-field gel electro-phoresis (PFGE) methods. Forty cases of Listeria spp. were detected in the 210 samples of fresh agricultural products analyzed. Four species, Listeria rocourtiae, L. innocua, L. grayi, and L. monocytogenes were detected only in green vegetables (lettuce, perilla leaps) and the others (L. innocua, L. monocytogenes, and L. grayi) were detected in enoki and oyster mushrooms. L. innocua was detected in 22 samples and L. grayi in six samples. L. monocytogenes, which causes foodborne diseases, was only detected in enoki mushrooms and the strains that were isolated had genes responsible for the pathogenicity of listeriosis (iap, prfA, inlA, inlC, inlJ, and hly). To investigate the genetic similarity and contamination route of L. monocytogenes, serotyping and PFGE were conducted for 12 strains isolated from fresh agricultural (10 strains) and poultry (2 strains) products distributed at a market in the Busan area. Two serotypes (1/2a, 1/2b) were detected in strains isolated from the agricultural and poultry products, but serotype 1/2b was only detected in strains isolated from agricultural products. PFGE analysis showed index of similarity values of 45.7 to 100% and the same patterns were represented in isolates from some enoki mushrooms. These isolates had the same serotypes and showed significant epidemiological relationships.

• Journal of Mushroom
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• v.12 no.4
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• pp.280-286
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• 2014

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.