• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.175-178
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• 2005

Clean Natural is a new disinfectant of which main components are propolis and wood vinegar from Quercus mongolica. To evauate the bacterial reverse mutation of Clean Watural, the in vitro Ames test using Salmonella typhimurium TA98, TA100, TA102, TA1535 and TA1537 were performed with clean natural at the concentrations 0, 5, 2.5, and 1.25 mg/ml/plate. Clean Natural was negative in Ames test with Salmonella typhymuyium with and without rat liver microsomal enzyme (S-9 fraction). These results indicate that Clean Watural does not cause bacterial reverse mutation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.359-363
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• 2009

This study was performed to establish a rapid and simple analytical method for niacin (nicotinic acid and nicotinamide) using HPLC. A pretreatment method for the extraction and clean-up of niacin in infant formula sample and an instrumental condition for HPLC were optimized. Niacin was extracted by 5 mM hexanesulfonate with ultrasonication for 30 min. For the clean-up of the sample, the extract was applied to a HLB cartridge, and then niacin was eluted from the cartridge using 5 mL of 80% methanol after washing with 5 mL of n-hexane. The total recoveries were $83{\sim}104%$ and relative standard deviation were in the range of $1.5{\sim}3.5%$ during the extraction and clean-up process. Niacin was determined by gradient elution with sodium hexanesulfonate/methanol buffer as a mobile phase and a photodiode array detector (260 nm). It showed a high linearity between the content of niacin and the peak area ($r^2$=1.000) in the range of $0.02{\sim}10.0$ mg/L of nicotinic acid and nicotinamide. The detection limit was 0.02 mg/L (0.2 mg/kg in the sample). The method was successfully applied for the determination of niacin in infant formula. Total niacin contents were in the range of $53.5{\sim}140.3$ mg/kg.

• Korean Journal of Pharmacognosy
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• v.41 no.2
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• pp.136-140
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• 2010

This study was carried out to utilize non-toxic solvents instead of harmful solvents for the TLC(Thin Layer Chromatography) identification test of herbal medicines. It is recommended not to use harmful solvent such as chloroform at a viewpoint of clean analysis. In this study, we revised the identification test of 10 items in the Korea Pharmacopoeia(KP) and the Korean Herbal Pharmacopoeia(KHP) such as Cornus officinalis S. containing the harmful solvents on the developing solvent and established identification test that is utilized non-toxic solvents by HPTLC(High Performance Thin Layer Chromatography).

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.1
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• pp.65-72
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• 2001

Four newly isolated bacteria from soil were used to manufacture microbial inoculum to compost food waste. The bacteria, GM103, V25, V31, and V35, were identified as Bacillus licheniformis, B. subtilis, B. stearothermophilius, and B, subtilis, respectively. The bacterial strains were efficient to degrade protein and starch and also able to inhibit the growth of plant pathogenic fungus Rhizopus stronifer. The GM103 showed distinct capability in degrading starch, but grow only aerobically. The other three bacterial strains. V25, V31, and V35, could grow both aerobically as well as anaerobically, in 10%(w/v) salt, at $50^{\circ}C$, and had good viability and survival rate in soil. These characteristics of the bacterial strains are very adquate in Korean food composting containing high concentration of salt, especially at home. By mixing the 4 bacterial culture broth with molasses, beet pulp, zeolite, The bacterial inoculum for food waste composting-BIOTOP-CLEAN-was made. The performance of food waste composting by the BIOTOP-CLEAN was compared with that by control(not treated) and HS(other demestic company's inoculum product for food waste composting). The maximum temperature of the food waste during the composting with the BIOTOP-CLEAN was $50^{\circ}C$, while those of the control and HS were $30^{\circ}C$ and $35^{\circ}C$, respectively. The BIOTOP-CLEAN gave the good smell and showed dark brown color, while the control gave bad smell and HS gave less bad smell. These indicates that the food waste composting by the BIOTOP-CLEAN had been well accomplished. The culture broth of V25, V31, V35 were sparyed to the plants of tomato, chinese cabbage, raddish, red pepper every month and the spraying the culture broth to these plant significantly improved the production yield of the crops, due to the control effect of the bacterial strains against the plant pathogens.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• The Korean Journal of Food & Health Convergence
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• v.5 no.6
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• pp.5-9
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• 2019

Desalination requires large energy. This experiment deals to desalinate brackish water through solar panels. The discharge from desalination plants is almost entirely water, and .01 percent is salt. Desalination is a process that extracts minerals from saline water. Solar-powered desalination technologies can be used to treat non-traditional water sources to increase water supplies in rural, arid areas. Water scarceness is a rising dilemma for large regions of the world. Access to safe, fresh and pure clean drinking water is one of the most important and prime troubles in different parts of the world. Among many of water cleansing technologies solar desalination/distillation/purification is one of the most sustainable and striking method engaged to congregate the supply of clean and pure drinkable water in remote areas at a very sound cost. Six types of dripper having discharge 3 - 8 lh-1 were installed one by one and measured discharge and volume of clean water indicated that at 6 lh-1 untreated water discharge have maximum evaporation and volume of clean water was 19.2 lh-1 at same temperature and radiations. Now strategy was developed that when increased the temperature the intake discharge of untreated water must be increased and salt drained water two times more than treated water.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.180-191
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• 2017

The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities and environment as well as their preventive equipment against cross-contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance ratio of working facilities in the clean zone was 70%, which was higher than the average 45% hygiene acceptance ratio of working facilities in the contamination operating zone. There was a significant difference in the total plate count (P<0.001) and coliform count (P<0.01), which demonstrates that work tables in the clean zone were in a good state compared to those in the contamination operating zone. In the contamination operating zone, refrigerator shelves had a high probability of cross-contamination. Regarding the floor surface and airborne microbes, cooking areas which should be maintained as clean zones had higher cross-contamination probability than those in the contamination operating zone. So corrective actions such as cleaning and sanitizing, keeping dry floors, lowered temperature and humidity, shoe disinfecting facilities, and checking concentrations, are necessary to manage floor surfaces and airborne microbes in the cooking area.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1122-1127
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• 2000

Cultivation methods for clean soybean sprouts were investigated using irrigating solutions with grapefruit seed extract, chitosan and phosphate buffer. Chitosan and phosphate buffer did not inhibit the growth of soybean sprouts and increased the yield. Especially phosphate buffer was effective in yield increase and rot inhibition. As the times of irrigation with phosphate buffer increased, the yield of soybean sprouts increased up to 12.3% compared to that of the control. The high increase of yield and rot inhibition of soybean sprouts were detected even in $4{\sim}8$ times irrigation with phosphate buffer.