• Analytical Science and Technology
• /
• v.16 no.1
• /
• pp.1001-1014
• /
• 2003

• 축산식품과학과 산업
• /
• v.9 no.2
• /
• pp.66-73
• /
• 2020

• Korean Journal of Food Science and Technology
• /
• v.43 no.1
• /
• pp.91-97
• /
• 2011

This study was performed to assess the microbiological quality and potential health risk of fresh-cut produce and organic vegetables sampled from supermarkets and department stores in Korea. A total of 96 samples comprised three types of fresh-cut produce (sprouts, mixed-vegetables, fruit) and three types of organic vegetables (lettuce, perilla leaf, green pepper). The samples were analyzed for total viable cell counts, coliforms, Enterobacteriaceae, Escherichia coli, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Staphylococcus aureus. The microbiological counts of fruit were very low. Sprouts were highly contaminated by total viable cell counts ($8.3{\pm}0.57$ log CFU/g), Enterobacteriaceae ($7.1{\pm}0.76$ log CFU/g), and coliforms ($4.9{\pm}0.40$ log MPN/g), and showed a high incidence level of B. cereus ($2.9{\pm}0.48$ log CFU/g). Of the fresh-cut produce analyzed, six (13.6%) mixed-vegetable salads were E. coli positive. S. aureus was detected in only one sprout sample and one mixed-vegetable salad, and its contamination levels were under 2 log CFU/g, which is appropriate for Korean standards (<3 log CFU/g) of fresh-cut produce. Of the organic vegetables, lettuces were highly contaminated by total viable cell counts ($6.4{\pm}0.74$ log CFU/g), Enterobacteriaceae ($5.7{\pm}0.98$ log CFU/g), and coliforms ($3.7{\pm}1.72$ log MPN/g). Two (13.6%) organic lettuce and one (7.1%) perillar leaf sample were E. coli positive, and S. aureus was detected in one lettuce and two perilla leaf samples. Salmonella spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected in any of the fresh-cut produce or organic vegetables analyzed.

• Journal of Mushroom
• /
• v.12 no.4
• /
• pp.287-292
• /
• 2014

This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

• Food Science of Animal Resources
• /
• v.33 no.1
• /
• pp.96-102
• /
• 2013

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.44-55
• /
• 2000

신선한 품질의 식품에 대한 수요가 증가함에 따라 열처리의 대체수단으로 이용하기 위한 고압기술의 전망이 밝다. 압력을 이용하여 가공된 과일 쥬스와 잼이 이미 일본시장에 출시되고 있다. 전세계적으로 다른 식품의 안전을 위해서도 이 기술에 대한 개발노력이 진행중이다. 압력과 열, 시간의 복합효과에 대한 이해는 식품의 안정성에 대한 이 기술의 이용 가능성을 더해준다. 효소의 비활성화와 미생물의 사멸을 위한 압력과 시간의 의존도에 대한 상세한 연구는 식품저장에 초고압기술을 활용하는데 있어 매우 중요하다. 에너지 비용을 절감하기 위한 설계의 개선과 여러 식품성분의 변화에 대한 이해는 이 기술의 응용에 큰 도움이 될 것이다. 안전성과 저장성이 높은 신선한 식품을 생산할 수 있는 초고압 기술은 곧 광범위하게 이용될 전망이다.

• Proceedings of the Korean Information Science Society Conference
• /
• 2011.06a
• /
• pp.178-181
• /
• 2011

식물 저장을 위한 저온 저장고의 수요가 증가함에 따라 지능화되고 효율적인 저장고 관리 시스템에 대한 요구 또한 증가하고 있다. 기존의 저장고 관리 시스템은 관리자의 경험에 의존적이거나 센서의 임계치에 따른 단순한 상황 판단만이 가능한 수준으로, 식품에 따른 정밀한 신선도 관리가 불가능하다. 그에 따라 식품의 신선도 관리, 저장고 관리의 효율성 향상을 위해 상황인지 기술 도입이 고려되고 있으며, 그 중 환경 정보(Context)에 대한 관계를 모델링하기 위한 적합한 온톨로지 기반 상황인지 기술이 가장 주목받고 있다. 본 논문에서는 이러한 온톨로지를 이용하여 식품 저장고 운영에 필요한 상황인지 기능을 제공해줄 상황인지 미들웨어를 제안하며, 환경 정보 모델링 도구와 센서 및 저장고 운영 정보를 획득하는 방법, 이를 활용한 상황 추론을 수행할 온톨로지 매핑 방법을 제시하였고 이를 실질적으로 수행해 줄 상황인지 프로세스를 설계하고 구현하였다.

• 축산식품과학과 산업
• /
• v.5 no.2
• /
• pp.58-69
• /
• 2016

건강지향의 식육, 육제품에 대한 사회적 요구에 부응하기 위해 기능성 첨가물 대체 연구로부터 원재료인 신선육과 가공공정 중 식육 단백질의 변성을 제어하고 최적화하기 위한 연구과제로써 온도체 가공/급속동결송풍냉각/저온 세절혼합 조합 기술(처리구)에 대한 유효성이 평가되었다. 그 결과 새로 제안된 조합 공정기술은 기존의 냉도체/수침냉각/세절혼합 조합(대조구)과 비교했을 때 단백질 변성 제어를 통한 기능성 단백질 추출성의 향상으로 인해 신선육의 품질향상뿐만 아니라 가열 처리 후 단백질 겔의 수율과 조직감 모두 증진되었으며, 특히 나트륨을 저감화한 조건($2%{\rightarrow}1%$)에서도 기존의 대조구와 유사한 특성을 보여 나트륨 저감화를 위한 기술로 제안될 수 있었다.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.5 no.6
• /
• pp.552-557
• /
• 2004

The air ventilation system of operation rooms has been studied for the prevention of cross infection during the operation. Operation rooms and air ventilation systems of three University hospitals are investigated. The distribution of microbe is measured by cultivating air samples in the operation room. A two-dimensional model for the cross-section of an operation room is developed for the CFD analysis. The characteristics of air flow in operation room are calculated by using a CFD program. The current air ventilation system of an old hospital does not deliver the clean air to the operation area efficiently. A new air ventilation method which improves air venting with little increase of the cost of equipment is suggested.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.436-441
• /
• 2004

As the production of agricultural products showing high quality and environmental safety is required increasingly these days, it is really necessary to study on technology for producing agricultural products which are safe microbiologically. Among several sanitizing reagents contacted easily, we investigated the most effective and useful method for reducing microorganisms by sanitizer treatment. From this study, it was showed that treatment of 3% hydrogen peroxide solution over 1 minute, which decreased microbiological level less than one tenth of natural state(no sanitizer treatment) in all microorganisms tested, was the most effective sanitizing method to green vegetables, especially raw lettuce used in this study, for reducing microorganisms. By utilizing this sanitizing method in farming step, the improvement of safety and added value of agricultural products, especially raw green vegetables, is expected.