• Food Science and Preservation
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• v.11 no.1
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• pp.57-62
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• 2004

Pesticide contaminants content was determined about both general vegetables marketed at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were kale, Angelica Keiskei Koidz, celery, lettuce and Allium fistulosum. Pesticide contaminants content of 5 kinds general vegetables were 93.5, 57.7, 112.4, 76.5, 65.2 ppm, respectively. This residual levels were showed 75.35, 70.68, 78.49, 70.49％ about standard level, respectively. Angelica Keiskei Koidz was not able to calculate the residual level because the standard level was not established in Korea. In contrast, the residual levels of organic vegetables were determined 36.4, 21.0, 42.9, 29.1, 25.1ppm, respectively. This level was about 30％ of standard level, 38.93, 36.40, 38.17, 38.04, 38.50％ of general vegetables. At the result, pesticide contaminants content of organic vegetables was less than 40％ of general vegetables.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.287-290
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• 2014

The Large-scale Agricultural & Livestock Products consists largely of distribution at The nation's of school and military foods. but false information on the Agricultural & Livestock Products in a safe food supply has become a social issue. The food suppliers deliver food resource in a school-large food establishments such as Change to domestic high-quality Livestock products from low-quality foreign Livestock products, Change to eco-friendly agricultural produce from normal agricultural produce, Change to fresh vegetables from contaminated vegetables. In this paper, e-Discovery system applies to the methods and security of incorrect logistics information and evidential data about illegal products of agriculture & livestock, it is necessary as studies about compensation and liability.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.514-517
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• 2004

O157:H7, Salmonella typhimurium, Listeria monocytogenes were treated with aqueous chlorine dioxide to elucidate effect of aqueous chlorine dioxide treatment on major food-borne pathogenic bacteria. Survival plot of E.coli O157:H7 at 5 ppm chlorine dioxide showed typical first-order rate. After 5 min of treatment, cell number decreased by 1.5 log cycle. Survival plot slope gave D value of 3.37 min. S. typhimurium and L. monocytogenes showed biphasic curve. Aqueous chlorine dioxide treatment on S. typhimurium and L. monocytogenes resulted in bactericidal effect for 5 min, and thereafter no effect was observed under experimental conditions of this study. These results suggest concentration of chlorine dioxide is more important than treatment time, and 5 ppm chlorine dioxide treatment is not sufficient for sanitizing fresh vegetables.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.1-12
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• 2019

The health benefits associated with consumption of fresh produce have been clearly demonstrated and encouraged by international nutrition and health authorities. However, since fresh produce is usually minimally processed, increased consumption of fresh fruits and vegetables has also led to a simultaneous escalation of foodborne illness cases. According to the report by the World Health Organization (WHO), 1 in 10 people suffer from foodborne diseases and 420,000 die every year globally. In comparison to other processed foods, fresh produce can be easily contaminated by various routes at different points in the supply chain from farm to fork. This review is focused on the identification and characterization of possible sources of foodborne illnesses from chemical, biological, and physical hazards and the applicable methodologies to detect potential contaminants. Agro-chemicals (pesticides, fungicides and herbicides), natural toxins (mycotoxins and plant toxins), and heavy metals (mercury and cadmium) are the main sources of chemical hazards, which can be detected by several methods including chromatography and nano-techniques based on nanostructured materials such as noble metal nanoparticles (NMPs), quantum dots (QDs) and magnetic nanoparticles or nanotube. However, the diversity of chemical structures complicates the establishment of one standard method to differentiate the variety of chemical compounds. In addition, fresh fruits and vegetables contain high nutrient contents and moisture, which promote the growth of unwanted microorganisms including bacterial pathogens (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, and Bacillus cereus) and non-bacterial pathogens (norovirus and parasites). In order to detect specific pathogens in fresh produce, methods based on molecular biology such as PCR and immunology are commonly used. Finally, physical hazards including contamination by glass, metal, and gravel in food can cause serious injuries to customers. In order to decrease physical hazards, vision systems such as X-ray inspection have been adopted to detect physical contaminants in food, while exceptional handling skills by food production employees are required to prevent additional contamination.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.411-418
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• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.

• 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 Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.3
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• pp.135-141
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• 2018

Recently online e-commerce system is grew up rapidly comparing to offline commerce and is made up actively in all commerce field. Offline commerce is uneffective because it is very complicated for distribution structure and spend too much money. On the other hand, existing online e-commerce system is reluctant for purchase because of not having their confidence of fruit's freshness. Therefore in my paper, as e-commerce system based on IoT using each sensors, RFID tags and networks is suggested, consumer can see freshness of fruits and make order it by on-line having assurance of it. Also it shows that this objected-oriented analysis and design method is very useful for the build of common use system from now on.

• Food Science and Preservation
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• v.5 no.1
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• Journal of Global Scholars of Marketing Science
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• v.5
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• pp.1-14
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• 2000

김해시에는 약 3,000개가 넘는 기계산업을 중심으로한 전국 두 번째로 많은 중소기업이 있다. 김해국제공항이 10km 이내에 있으며, 부산항과 마산항, 가덕신항만이 자동차로 30분 거리에 있고 서울, 대구, 광주로 가는 고속도로와 울산, 양산, 부산, 창원, 진주를 잇는 동남 공업벨트의 중심지로서 사통팔달의 최적 교통조건을 갖추고 있다. 또 남해바다 해양성기후의 영향을 받아, 화훼, 과수, 채소 등의 신선농산물 재배에도 최적이며 공항을 통해서 50분 거리의 후꾸오까와, 70분 거리에 있는 동경에 이들 농산물의 신속한 수출도 용이하다. 한편 김해시는 가락국의 가야문화권 중심도시로 국립김해박물과의 개관, 문화유적의 복원 등으로 관광도시의 면모도 갖추어 가고 있다. 김해시는 이러한 입지적 요건을 최대한 활용하여 다음과 같은 지역전략산업을 육성하여야 할 것이다. 첫째, 기존의 기계 자동차 금속산업은 지식집약형 기계산업(정밀의료기기 및 첨단 자동차부품포함)으로 특화하여야 할 것이다. 둘째, 화훼 및 농산물수출은 현대화된 재배시설 및 유통시설의 조성, 수출전문생산단지 조성, 대체에너지의 개발 등으로 수출경쟁력을 제고시켜야 할 것이다. 셋째, 기존 기계산업을 정보기술산업과 접목시키는 벤처기업의 육성으로 장기적으로는 하청구조의 산업구조톨 지양하고 기술개발을 통해 경쟁력있는 중소기업을 육성시켜야 할 것이다. 넷째, 유적, 화훼 등의 관광자원을 개발하여 부산과 제주도를 잇는 관광도시로 육성시켜야 할 것이다. 끝으로 인제대학의 특성화분야인 의생명공학을 중심으로 우리나라 최초의 헬씨어밸리(healthier valley)조성올 통해 생물 건강소재산업을 개발하는 것이 바람직 할 것이다. 이상의 특화산업들이 산업연관 효과를 가지고 조화있는 발전을 할 때 21세기의 경쟁력 있는 김해시 건설이 가능할 것이다.

• Journal of Navigation and Port Research
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• v.31 no.10
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• pp.879-884
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• 2007

This study is to observe the change of temperature and relative humidity for various vegetables in vacuum precooling system. The materials for experiments were the lettuce, chinese cabbage, pak choi and cabbage. The experimental apparatus was constructed of vacuum chamber, vapor/water separator, water tank, pumps ejecting and cooling water circulation, refrigerator unit, cooling coil for water cooling, Hygrometer and Data logger measuring of the temperature change. The experiments were operated in 20torr and recorded every 3 minutes. It was found that the cooling temperature and speed of vegetables are depending on the percentage of its water content. The more water contains, the faster cooling speed and the lower cooling temperature.