• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.31-35
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• 2013

In this study, the pesticide residues of polished rice and brown rice were measured after washing and cooking process. The initial concentrations of isoprothiolane and fthalide were $7.134{\pm}0.03mg/kg$ and $2.024{\pm}0.04mg/kg$ for polished rice, and $17.941{\pm}1.41mg/kg$ and $6.413{\pm}0.19mg/kg$ for brown rice, respectively. After first washing process, the removal rates of isoprothiolane were 23.0% (polished rice) and 18.5% (brown rice). Also, the case of fthalide, the removal rates were 14.0% and 9.7%, respectively. The removal dose was increased, but the removal rate was decreased in proportion to the number of washing process, After the cooking process, the removal rates of isoprothiolane and fthalide were 66.0% and 79.0% (polished rice), and 88.7% and 92.9% (brown rice), respectively. The removal rate of isoprothiolane was higher in the washing process, and the case of fthalide was higher in the cooking process. The optimum washing process for the pesticides removal was five times and the cooking process was the most effective to use the new water after soaking the rice in water during 30 minutes.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.47-54
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• 2017

There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from $43^{\circ}C$ to $37^{\circ}C$ and $40^{\circ}C$. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.986-989
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• 2006

Sweet potato starch noodles prepared without freezing exhibited higher cooking loss and water uptake during cooking and usually resulted in noodles with a softer and stickier texture compared to commercial sweet potato starch noodles manufactured using a freezing process. By utilizing the starches of different plant sources (potato, cowpea, and sago in an equivalent mixture with sweet potato starch), however, the cooking properties and texture of the starch noodles could be improved. Among the starches tested, cowpea starch was most effective in providing cooking and textural properties similar to those of commercial noodles. As an alternative approach, the addition of a minor amount (0.1 % based on total solid weight) of various gums (xanthan, gellan, locust bean gum, curdlan, and carboxymethyl cellulose) was also examined. The addition of curdlan to noodles was effective in increasing the gumminess and hardness, and reducing the stickiness of noodles. Utilizing different starches and gums can improve the overall texture and quality of sweet potato starch noodles produced without freezing.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.889-900
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• 2023

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L^*, CIE a^*, and CIE b^* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L^*, CIE a^*, and CIE b^* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.552-561
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• 2018

Biomass, a carbon-neutral resource, is an alternative energy source for exhaustion of fossil fuel and environmental problems. Most of energy production systems using biomass operate with a thermal chemical conversion method. Amongst them, gasification generates syngas and applies to boilers or engines for the production of heat and electricity. However, Tar could be formed during the production of syngas and it is condensed at low temperature which may cause to clog the pipelines and combustion chamber, ultimately resulting in decrease of process efficiency. Thus this work utilized water and oily materials such as soybean oil, waste cooking oil and mineral oil for scrubbing liquid. The removal efficiency of Tar appeared 97%, 70%, 63% and 30% for soybean oil, waste cooking oil, mineral oil and water respectively.

• Journal of Environmental Health Sciences
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• v.35 no.4
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• pp.315-321
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• 2009

Under-fired charbroiling cooking processes are known as important contributors of particulate matter (PM). In this study, we characterized the emission of particulate matters from under-fired charbroiling cooking processes using the hood method. Accumulated mass concentration of $PM_{10}$ was 92.2~99.5% and particle size of 2.0~2.5 ${\mu}m$ was highest. The concentration of PM increased very sharply at the beginning of charbroiling meats and then gradually decreased as the charbroiling continued. PM concentration also increased very sharply when gravy from meat spilled onto the frame of fire. However, mass concentration during charbroiling using only charcoals was very low compared to that of meats. We estimated the emission factors of charcoal, pork belly and pork shoulder respectively; 0.01~0.02 g/kg, 5.02~6.26 g/kg, 2.86~4.15 g/kg of $PM_{2.5}$, 0.01~0.03 g/kg, 7.44~7.91 g/kg, 4.54~5.56 g/kg of $PM_{10}$, and 0.02~0.05 g/kg, 7.59~7.95 g/kg, 4.93~5.68 g/kg of TSP. The emission factors of charcoal were negligible and the emission factors of pork belly were higher than that of pork shoulder. Emission rates of particulate matters from under-fired charbroiling cooking process were estimated as 578,009~1,265,152 kg/yr of $PM_{2.5}$, 917,539~1,598,619 kg/yr of $PM_{10}$ and 996.358~1,606,703 kg/yr of TSP. But emission factors should be verified with an in-stack cascade impactor because the reported method involves some assumptions.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Applied Chemistry for Engineering
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• v.28 no.5
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• pp.559-564
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• 2017

In this study, the optimization process was carried out by using the central composite model of the response surface methodology in waste cooking oil based biodiesel production process. The acid value, reaction time, reaction temperature, methanol/oil molar ratio, and catalyst amount were selected process variables. The response was evaluated by measuring the FAME content (more than 96.5%) and kinematic viscosity (1.9~5.5 cSt). Through basic experiments, the range of optimum operation variables for the central composite model, such as reaction time, reaction temperature and methanol/oil molar ratio, were set as between 45 and 60 min, between 50 and $60^{\circ}C$, and between 8 and 12, respectively. The optimum operation variables, such as biodiesel production reaction time, temperature, and methanol/oil molar ratio deduced from the central composite model were 55.2 min, $57.5^{\circ}C$, and 10, respectively. With those conditions the results deduced from modeling were as followings: the predicted FAME content of the biodiesel and the kinematic viscosity of 97.5% and 2.40 cSt, respectively. We obtained experimental results with deduced operating variables mentioned above as followings: the FAME content and kinematic viscosity of 97.7% and 2.41 cSt, respectively. Error rates for the FAME content and kinematic viscosity were 0.23 and 0.29%, respectively. Therefore, the low error rate could be obtained when the central composite model among surface reaction methods was applied to the optimized production process of waste cooking oil raw material biodiesel.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.299-306
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• 2012

This study conducted an internet survey to explore consumers' behaviors for reducing food wastes and to examine factors affecting their actions. Consumer survey demonstrates that food preparers at home purchase foods two or three times a week on average and most of food wastes are generated in the process of cooking preparation. Results show that consumers who purchase foods at supermarket reduce food wastes by frequently buying a small amount of foods and checking the expiration date. Consumers with higher income diminish food wastes by purchasing appropriate amount of foods. Interestingly, if husband and wife work together for a living, they are more active for decreasing food wastes compared to a single worker.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.