• Food Science and Biotechnology
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• 제18권6호
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• pp.1322-1329
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• 2009

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

• Food Science and Biotechnology
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• 제16권2호
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• pp.234-237
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• 2007

Water resistance of three biopolyester films, such as poly-L-lactate (PLA), poly-hydroxybutyrate-co-valerate (PHBV), and Ecoflex, and low density polyethylene (LDPE) film was investigated by measuring contact angle of various probe liquids on the films. The properties measured were initial contact angle of water, dynamic change of the water contact angle with time, and the critical surface energy of the films. Water contact angle of the biopolyester films ($57.62-68.76^{\circ}$) was lower than that of LDPE film ($85.19^{\circ}$) indicating biopolyester films are less hydrophobic. The result of dynamic change of water contact angle also showed that the biopolyester films are less water resistant than LDPE film, but much more water resistant than cellulose-based packaging materials. Apparent critical surface energy for the biopolyester films (35.15-38.55 mN/m) was higher than that of LDPE film (28.59 mN/m) indicating LDPE film is more hydrophobic.

• 한국식품과학회지
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• 제40권3호
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• pp.349-353
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• 2008

표준균주 S. Typhimurium과 분리균주 Salmonella spp.에 오염된 돈육을 $10^{\circ}C$에서 다른 돈육(삼겹살, 안심), 컨베이어벨트와 스테인리스 스틸, 도마에 일정시간(2, 4, 24시간)동안 접촉시킨 후 부착율을 조사하였다. Salmonella 표준균주와 분리균주에 오염된 돈육으로부터 삼겹살에 6시간 접촉 시 부착율은 4.21%, 26.87%를 나타내었고, 안심부위에 16.40%, 27.48%를 각각 나타내었지만, 24시간 후에는 두균 모두 삼결살과 안심부위에 100%의 부착율을 보였다. S. Typhimurium에 오염된 돈육으로부터 컨베이어벨트로의 부착율은 접촉시간 2시간 후에는 1.34%을 증가율을 나타냈으나, 6시간 후에는 0.60%로 감소하였고 분리균주 Salmonella spp. 는 접촉 6시간에 부착율이 5.14%의 부착율을 보였다. 스테인리스 스틸의 경우, 표준균주는 6시간 접촉 후에도 부착율이 전혀 없었으며, 분리균주는 접촉 6시간 후에 5.01%의 부착율을 보였다. 그러나 항균도마에는 표준균주와 분리균주 모두 전혀 부착하지 않았다. 본 연구결과, S. Typhimurium과 Salmonella spp.에 오염된 돈육에서 다른 돈육 또는 식품접촉면으로의 부착율은 접촉시간에 따라 영향이 컸으며 분리균주가 표준균주에 비하여 현저하게 높은 부착율을 나타내었다.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.130-136
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• 2010

Norovirus (NV) is becoming a major cause of foodborne illness in many countries. At present, very little is known about the survival of NV in the environment or the disinfection procedures needed to remove NV from contaminated surfaces. Feline calicivirus (FCV, $1{\times}10^{6.75}\;TCID_{50}/mL$) was used as a surrogate model for NV to investigate the effectiveness of sanitizing treatments for the viruses attached to food and food contact surfaces. Ammonium chloride (2%), organic acids (3000 ppm), and ethanol (70%) were most effective, providing $4\;log_{10}$ (99.99%) reductions in FCV titers on food or food contact surfaces. The disinfection efficacies of most agents on ceramic and glass surfaces were greater than stainless steel. The results from this study can be applied in the food industry to reduce NV-associated foodborne illnesses.

• 한국식생활문화학회지
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• 제38권6호
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• pp.442-455
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• 2023

This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

• 대한치과의사협회지
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• 제52권8호
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• pp.491-505
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• 2014

Food impaction between the implant prostheses and adjacent teeth is the most frequently observed problem. It may be caused by the migration of the adjacent teeth. This symptom may be observed at the mesial aspect of implant prostheses especially, and related with the multiple contributing factors including teeth vitality and antagonist. Idal proximal contact with optimal strength and shape should be made for preventing the food impaction. Shape of customized abutment and prosthesis should have optimal emergence profile. Long duration from the extraction to the delivery of implant prostheses, the adjacent teeth and antagonist teeth may have possibility of occlusal interferences. Remained teeth mobility can induce the food impaction regardless of interproximal contact strength. Occlusal adjustment to remove occlusal interferences can be a method for enhancing the stability of interproximal contact.

• 한국식품영양과학회지
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• 제29권1호
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• pp.111-115
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• 2000

한국산 감잎으로부터 폴리페놀 화합물군을 분리하여 알레르기성 접촉피부염에 미치는 영향을 관찰하였다. 그 결과 대조군에 비해 폴리페놀 화합물군에서 era swelling이 감소되었으며, 비만세포의 분포에서도 대조군에 비하여 감잎 폴리페놀 화합물 투여군에서 매우 적은 수가 확인되었으며, 이러한 결과는 제4형 알레르기 반응을 지연 또는 예방할 수 있는 생약제로서의 가능성을 시시하는 것으로 보여진다.

• 한국포장학회지
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• 제23권3호
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• pp.125-132
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• 2017

The effect of food simulants on properties and light barrier function of LDPE-nano $TiO_2$ composite film has been investigated. LDPE-nano $TiO_2$ composite films were prepared with 5.0wt% $TiO_2$ content by melt-extrusion. To simulate food contact environment, according to KFDA standards and specifications for food utensils, containers and packages, food simulants were selected with deionized water, 50% ethanol, 4% acetic acid and n-heptane and composite films were immersed in each food simulant at $70^{\circ}C$, 30 min except n-heptane ($25^{\circ}C$, 60 min). A variety of material properties, including crystallinity, chemical bonds, surface morphology, mechanical, oxygen barrier and optical properties, of LDPE-nano $TiO_2$ composite film were examined with and without the food simulants treatment. As a result, under regulated migration condition, LDPE-nano $TiO_2$ composite showed extremely stable in all properties tested in the study in contact with food simulants indicating that $TiO_2$ nanoparticles are physicochemically stable and quite compatible with LDPE. Results enable us to anticipate migration of $TiO_2$ will probably not occur. To evaluate influence of migration of $TiO_2$ on food stuffs, their color, pH and acidity were observed as well.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.846-853
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• 2013

본 연구에서는 청수 포도의 양조 특성에 미치는 세포벽분해효소와 침용 처리의 효과를 조사하였다. 착즙의 용이성은 세포벽분해효소 처리와 침용처리에서 우수하였으며, 착즙액의 방향은 5일간 침용처리 후 압착한 것이 가장 우수하였다. 또한 착즙수율도 대조구에 비하여 세포벽분해효소와 침용처리에서 크게 증가하는 것으로 나타났다. pH와 총산, 가용성고형물은 처리간에 큰 차이가 없었으며, pH는 3.1-3.4, 총산은 0.5~0.6%, 가용성고형물은 $6.7{\sim}7.1^{\circ}Brix$의 범위를 나타내었다. 알코올 함량은 세포벽분해효소 처리구가 13.3%으로 가장 높았으며, 침용처리구는 상대적으로 알코올 함량이 낮은 특징을 보였다. 총 폴리페놀 함량은 침용처리 기간이 길어질수록 증가하는 경향이었으며, 10일간 침용처리시 306.4 mg/L로서 가장 높은 값을 나타내었다. 청수와인의 주요 유기산은 사과산과 주석산이었으며, 구연산, 호박산 및 젖산도 검출되었다. 본 연구에서 세포벽분해효소와 침용처리는 청수와인 제조에 있어서 착즙의 용이성을 더 좋게 하며, 착즙수율이나 휘발성성분을 증가시키는 것으로 나타났다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.