• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.28 no.1
• /
• pp.67-73
• /
• 2022

The food cold chain refers to a technology and distribution supply chain applied to maintain a constant temperature suitable for the product from production (harvest) to delivery to consumers. In particular, in Korea, the insulation material used in the food cold chain is mostly EPS (Expanded Polystyrene), which is used as a transport container for various food cold chains. However, according to the government's eco-friendly policy, companies charge environmental contributions to the use of EPS, but due to its low price and convenience of handling, it is still used as a container for delivering food. In this study, in order to measure the domestic delivery environment of general refrigerated foods, changes in impact, temperature, and humidity during transport of the EPS packaging system containing foods and ice pack refrigerants were measured. As a result, there were 2?3 sections in which a high impact force of 40 G or more was generated during transport. This can cause damage to the product and EPS container. The difference in temperature and humidity changes by parcel transport routes is more than 30%, so it is necessary to present accurate standards for the domestic cold chain distribution environment. As a result of microbial experiments. the transportation period had a dominant effect on the increase in total viable count and E. coli count.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.423-431
• /
• 2004

Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.

• Journal of Korean Society of Environmental Engineers
• /
• v.36 no.5
• /
• pp.303-310
• /
• 2014

This study investigated the reduction of food waste through the slurry phase decomposition in a source of food waste by microorganisms. The reactor used in the experiment was composed of both woodchip with wood material and sponges with polyurethane material as media of attached microorganisms, and food waste was mixed with a constant cycle consisted of a stirring device. During the experimental period of 100 days, the change in weight over the cumulative total amount of food waste added was reduced by 99%. Approximately, 1% of the residual food waste could be inherently recalcitrant materials (cellulose, hemicellulose, lignin, etc.) and thus was thought to be the result of the accumulation. The initial pH in wastewater generated from food waste was low with 3.3 and after 24 hours treatment this pH was increased to 5.8. The concentrations of COD, BOD, SS, salinity, TN and TP were gradually decreased. Food waste decay was proceeded by the seven species microorganisms identified and confirmed in this study, making a slurry phase and thus reducing residual food wastes. In the initial phase, the microbial population was approximately $3.3{\times}10^4$ cell/mL, and after 15 days this population was a constant with $5.1{\times}10^6$ cell/mL which means a certain stabilization for the reduction of food wastes. From these results, it can be considered that organic matter decomposition as well as the weight loss of food wastes by microorganisms is done at the same time.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.8
• /
• pp.456-471
• /
• 2019

Consumers' growing interest in the environment has recently led them to recognize the importance of their dietary life and sustainable consumption. Thus, there is an increasing necessity to identify consumers' response on the relationship between the consumption of functional food and their interest in helping environment. This research was conducted to analyze consumers' behaviors as related to Spirulina, an eco-friendly functional food brand, by subdividing markets according to consumers' food lifestyle. The results showed that consumers were categorized into 3 types (high involvement in diet, pursuit of safety in diet, and pursuit of convenience in diet), and there was a significant difference in the consumption behaviors of the functional food according to the 3 types. Their positive attitude towards functional food and interest in the environment led to changes of their actual purchasing behavior by increased purchase of Spirulina. Also, consumers who displayed high environmental involvement showed a more favorable attitude towards functional food. Therefore, to expand the market of eco-friendly functional food, it is necessary to subdivide the market and target the consumers who are highly involved with protecting the environment, and to execute marketing strategies for eco-friendly products, in order to increase the consumers' awareness about eco-friendly functional food.

• Food Quality and Culture
• /
• v.1 no.1
• /
• pp.40-45
• /
• 2007

This study was performed to describe the perceptions of the family mealtime environment in preadolescents, and to determine the frequency of family meals and whether the mealtime environment is associated with nutrient intake. Surveys and 24-hour dietary recalls were completed by 197 children, ages 11 to 12, in elementary schools in the Incheon area. We assessed family meal frequency and the perceptions of the family meal environment with respect to priority, atmosphere, and family mealtime structure. The subject response frequencies and correlations among perceptions of the family mealtime environment, as well as the frequency of family meals and nutrient intake, were analyzed. Having a greater priority for family meals was associated with an increased frequency of family mealtimes. An enjoyable family meal environment was positively correlated with increases in nutrient intake. From the results of this study, we suggest that consideration be placed on opportunities to design nutrition promotion strategies that target families and their children, with respect to promoting family mealtimes and overcoming the barriers to having family meals.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2001.10a
• /
• pp.163-164
• /
• 2001

• Journal of the Korean Society of Food Culture
• /
• v.3 no.3
• /
• pp.293-299
• /
• 1988

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.5
• /
• pp.423-430
• /
• 2001

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.

• Asian Journal of Atmospheric Environment
• /
• v.2 no.2
• /
• pp.109-115
• /
• 2008

In this study, the emissions of carbonyl compounds as offensive odorants were measured using three food types (Kimchi, fresh fish, and salted fish) as a function of time. Odor samples for each food type, collected at 0, 1, 3, 7, and 14 days, were analyzed by high performance liquid chromatography (HPLC). Only three kinds of carbonyl compounds were quantified above their respective detection limits: formaldehyde, acetaldehyde, and acetone. The emission patterns of these compounds were distinguishable from each other. Formaldehyde tends to peak at the beginning and decrease through time with unique patterns. Conversely, acetaldehyde and acetone seem to increase gradually through time. The results showed that relative patterns of carbonyl emissions were more distinguishable by compound type rather than food type.

• Advances in Energy Research
• /
• v.6 no.1
• /
• pp.1-15
• /
• 2019

The objective of the study is to examine the relationship between water resources, energy demand, food production, and environmental pollutants in selected SAARC nations, namely, Bangladesh, India, Pakistan, and Sri Lanka, during the period of 1990-2016. The results show that water, energy, and food (WEF) resources substantially affected air quality in the form of high mass carbon emissions, fossil fuel energy demand, methane discharges, nitrous oxide emissions, and greenhouse gas emissions in these countries. Food production and food deficit largely increase $CO_2$ emissions due to unsustainable production and malnutrition, while land use under cereal production increases $CH_4$ and $N_2O$ emissions. Electricity production escalates $CO_2$ emissions and fossil emissions across countries. The results support the carbon EKC hypothesis, while monotonic increasing function exists in case of fossil fuel energy. The study emphasizes the need to ensure environmental sustainability agenda by adopting cleaner production technologies in WEF resources.