• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.392-395
• /
• 1998

This study was to reveal consumer attitudes about open shelf-life dating method of the packaged foods. Consumers consider that open shelf-life dating to the packaged foods gives good information to choose the products to buy, but also confusion with unclear open shelf-life dating marked on the package. For the perishable foods, consumers tended to get more attention to the open shelf-life dates. Consumers prefer the dating method of edible periods better than sellable periods to the packaged foods. The female consumers consider that open shelf-life dating is more important to buy the packaged foods than male consumers do.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2015.04a
• /
• pp.1082-1083
• /
• 2015

현재 음식물 쓰레기로 인한 극심한 환경오염이 문제되고 있으며 뿐만 아니라 이 쓰레기를 처리하는 처리비용역시 증가하는 추세이다. 음식물 쓰레기의 대부분이 유통기한이 지나 버려지는 음식물이라는 점을 착안하여 보다 유통기한이 얼마남아있지않은 음식물을 효율적으로 처리하기 위해 우리가 가지고 있는 기술을 잘 융합하여 정보인식코드를 사용한 유통기한 알림 서비스를 제안한다. 단지 유통기한만 알림서비스로 알려주는 것이 아니라 보유하고 있는 음식물을 사용한 요리 Recipe와 다양한 정보서비스로 사용자에게 요리하는 재미뿐만 아니라 음식물 쓰레기의 비중도 줄여 경제적으로나 환경적으로 도움이 될 수 있도록 정보인식코드를 사용한 유통기한 알림 서비스를 제안한다.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2021.07a
• /
• pp.697-698
• /
• 2021

본 논문에서는 시각 장애우의 식품 안전성 증진을 위해 광학 문자 인식 (optical character recognition, OCR) 및 실시간 객체 인식 (you only look once, YOLO) 알고리즘에 기반한 식품의 유통기한 자동 알림 시스템을 제안한다. 제안하는 시스템은 1) 스마트폰 카메라를 통해 실시간으로 입력되는 영상에서 YOLO 알고리즘을 활용하여 유통기한으로 예측되는 이미지 영역을 검출하고, 2) 검출된 영역에서 OCR 알고리즘을 활용하여 유통기한 데이터를 추출하며, 3) 최종 추출된 유통기한 데이터를 음성으로 변환하여 시각 장애우에게 전달한다. 개발된 시스템은 유통기한 정보를 추출해서 사용자에게 전달하기까지 평균 약 7초 이내의 빠른 응답 속도를 보였으며, 62.8%의 객체 인식 정확도와 93.6%의 문자 인식 정확도를 보였다. 이러한 결과들은 제안하는 시스템을 시각 장애우들이 실용적으로 활용할 수 있다는 가능성을 보여준다.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.16 no.6
• /
• pp.1329-1338
• /
• 2021

There are rarely effective methods to help visually impaired people when they want to know the expiration date of products excepted to only Braille. In this study, we developed an expiration date notification system based on YOLO and OCR for visually impaired people. The handicapped people can automatically know the expiration date of a specific product by using our system without the help of a caregiver, fast and accurately. The proposed system is worked by four different steps: (1) identification of a target product by scanning its barcode; (2) segmentation of an image area with the expiration date using YOLO; (3) classification of the expiration date by OCR: (4) notification of the expiration date by TTS. Our system showed an average classification accuracy of about 86.00% when blindfolded subjects used the proposed system in real-time. This result validates that the proposed system can be potentially used for visually impaired people.

• KOREAN POULTRY JOURNAL
• /
• v.54 no.8
• /
• pp.190-191
• /
• 2022

오는 2023년 1월 1일부터 소비기한 표시제가 시행된다. 식품의 판매 허용 기한인 영업자 중심의 유통기한에서 보관방법 준수 시 안전하게 섭취 가능한 기한을 알려주는 소비자 중심의 소비기한 표시제이다. 이에 본지는 새롭게 시행되는 소비기한 표시제도에 대한 이해도 제고를 위해 관련 질의응답을 정리하였다.

• Food Industry
• /
• s.170
• /
• pp.47-84
• /
• 2002

• 식품위생정보
• /
• s.224
• /
• pp.20-20
• /
• 2009

• Journal of Digital Convergence
• /
• v.13 no.3
• /
• pp.179-184
• /
• 2015

An app is designed and developed for safe use of cosmetics by notifying the expiration date of cosmetics. According to increasing uses of cosmetics for modern people, the expiration date of cosmetics is becoming more important. The app proposed in this paper will be used for self management. People may manage themselves by registering the expiration date of their cosmetics. The cosmetics are registered and managed by category. This app also provides some beauty tips depending on the skin types of people.

• Journal of Food Hygiene and Safety
• /
• v.24 no.4
• /
• pp.348-351
• /
• 2009

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

• Korean journal of food and cookery science
• /
• v.17 no.4
• /
• pp.405-411
• /
• 2001

This research was conducted to evaluate consumers' understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.