• Journal of the FoodService Safety
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• v.3 no.1
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.1053-1054
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• 2023

본 연구는 이기종 기체 센서를 활용하여 식품의 부패 및 발효 정도를 측정하기 위한 AI 기반 식품 품질 관리용 전자코에 관한 내용이다. 정확한 부패 및 발효 정도 측정을 위해 신호 처리 및 분석 기술을 활용하며, 로지스틱 분석 및 회귀 분석을 통해 결과를 도출하고자 한다. 이는 인간의 후각으로 정확하게 맡기 힘든 냄새를 측정함으로써 식중독 사고의 방지 및 식품의 생산/보관/운송을 효율적으로 관리할 수 있다. 또한, 본 연구 결과를 바탕으로 환경, 농업, 의료 등 다양한 분야에서의 적용 가능성을 기대할 수 있다.

• Korean Architects
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• no.7 s.125
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• pp.35-55
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• 1979

• Food Science and Industry
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• v.41 no.4
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• pp.53-62
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• 2008

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• Food Science and Industry
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• v.51 no.1
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• pp.37-44
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• 2018

The prevalence of obesity is continually increasing in South Korea; about 1/3 of adults are diagnosed with obesity and 1/2 of adults are overweight in 2016. Abnormal body fat mass increased the risk factors of metabolic syndrome (including hypertension, type II diabetes, dyslipidemia), chronic kidney failure, osteoarthritis, and cardiovascular disease. Ministry of Food and Drug Safety (MFDS) in Korea established the validation and approval system for "functional food" based on related laws and regulations. According to the guideline of MFDS, the biomarkers for obesity study in vitro, in vivo, and clinical trial are well summarized. The analysis of physical phenotypes is necessary condition to study further molecular phenotypes and pathway analysis in vivo study. Thus, we will review currently available physical phenotype analysis; dual energy X-ray absorptiometry (DEXA) and Oxylet gas analysis will be examined in-depth.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.66-74
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• 2022

To improve the solubility of β-carotene, three types of β-carotene-loaded nanocapsules were prepared using chitosan (CS) and two cross-linkers, sodium tripolyphosphate (TPP) and hyaluronic acid (HA), alone or in combination (CS-TPP, CS-TPP-HA, and CS-HA). The entrapment efficiency of all nanocapsules significantly increased with an increase in TPP and HA, with the efficiency ranging from 95% to 99%. The solubility of β-carotene was significantly improved by CS nanoencapsulation before and after lyophilization and during storage. CS/HA nanoencapsulation significantly improved (by 11-fold) the water solubility of β-carotene. In particular, CS/HA nanoencapsulation was the most effective in terms of not only the solubility of β-carotene, but also the redispersibility ratio. Therefore, CS/HA encapsulation could be useful for improving the solubility of poorly soluble active ingredients, such as β-carotene.

• Food Science and Industry
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• v.46 no.1
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• pp.13-25
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• 2013

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.420-424
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• 2019

An HPLC analysis method was developed and standardized for the detection of dieckol as a functional food ingredient in Ecklonia cava extracts. HPLC was performed using a Capcell Pak C18 column ($250{\times}4.6mm$, $5{\mu}m$) with a gradient elution of water and acetonitrile, both containing 0.1% (v/v) trifluoroacetic acid, at a flow rate of 1.0 mL/min at $25^{\circ}C$. The eluate was detected at 230 nm. For validation, the specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) of dieckol were measured. The calibration curve for the detection of dieckol had high linearity ($R^2=0.9994$), with LOD and LOQ values of 0.38 and $1.16{\mu}g/mL$, respectively. Recovery of the quantified compound ranged from 99.61 to 100.71%. The relative standard deviation values of the intra-day and inter-day precisions were less than 1.7 and 1.25%, respectively. These results indicate that the reported HPLC method is simple, reliable, and reproducible for the detection of dieckol in Ecklonia cava extracts.