• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.185-196
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• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.24-33
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• 2015

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.139-146
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• 2017

Response surface methodology (RSM) is a useful set of statistical techniques for modeling and optimizing responses in research studies of food science. In the analysis of response surface data, a second-order polynomial regression model is usually used. However, sometimes we encounter situations where the fit of the second-order model is poor. If the model fitted to the data has a poor fit including a lack of fit, the modeling and optimization results might not be accurate. In such a case, using a fullest balanced model, which has no lack of fit, can fix such problem, enhancing the accuracy of the response surface modeling and optimization. This article presents how to develop and use such a model for the better modeling and optimizing of the response through an illustrative re-analysis of a dataset in Park et al. (2014) published in the Korean Journal for Food Science of Animal Resources.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.41-45
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• 1996

This study was conducted to develop the fermentation kinetic model for the prediction of acidity and pH changes in Kimchi as a function of fermentation temperatures. The fitness of the model was evaluated using traditional two-step method and an alternative non-linear regression method. The changes in acidity and pH during fermentation followed the pattern of the first order reaction of a two-step method. As the fermentation temperature increased from 4$^{\circ}C$ to 28, the reaction rates of acidity and pH were increased 8.4 and 7.6 times, respectively. The activation energies of acidity and pH were 16.125 and 16.003kcal/mole. The average activation energies of acidity and pH using a non-linear method were 16.006 by the first order and 15.813 kcal/mole by the zero order, respectively. The non-linear procedure had better fitting 개 experimental data of the acidity and pH than two-step method. The shelf-lives based on the time to reach the 1.0% of acidity were 33.1day at 4$^{\circ}C$ and 2.8 day 28$^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.2 no.4
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• pp.215-237
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• 1987

This study was conducted to prepare some information about food poisoning outbreaks in Korea. In this study, all reported data were reviewed, but the data during recent ten years (1977-1986) were mainly analyzed because of data shortage. We used three year moving averages in order to investigate the trend to food poisoning outbreaks, by year, foodborne pathogens, specific foods, and place food contaminated or mishandled.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• Food Science and Preservation
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• v.18 no.3
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• pp.423-428
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• 2011

Inactivation kinetic data of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Salmonella Enteritidis via treatment with aqueous chlorine dioxide treatment at a specific concentration were evaluated using the first-order kinetic and Weibull models. The Weibull model showed a better fit with the kinetic data than the first-order kinetic model. The survival curves after the aqueous chlorine dioxide treatment showed $t_R$ values(time required to reduce microbial populations by 90%) of 2.49 min for E. coli O157:H7 at 5 ppm, 1.47 min for L. monocytogenes at 5 ppm, 0.94 min for S. aureus at 5 ppm, 0.87 min for S. Typhimurium at 1 ppm, and 0.08 min for S. Enteritidis at 1 ppm, according to the Weibull model.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.361-366
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• 2007

As the application of quantitative risk assessment (QRA) to food safety becomes widespread, it is now being questioned whether experimental results and simulated results coincide. Therefore, this paper comparatively analyzed experimental data and simulated data of the cross contamination, which needs summation of the simplest calculations in QRA, of chicken by Monte Carlo simulation and fuzzy math computation. In order to verify summation, the following basic operation was performed. For the experiment, thigh, breast, and a mixture of both parts were preserved for 24 hr at $20^{\circ}C$, and then the cell number of Salmonella spp. was measured. In order to examine the differences between experimental results and simulated results, we applied the descriptive statistics. The result was that mean value by fuzzy math computation was more similar to the experimental than that by Monte Carlo simulation, whereas other statistical descriptors by Monte Carlo simulation were more similar.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.2
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• pp.131-135
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• 2002

The reclamation of food waste is brought by law in order to clean the underground water. Thus the food waste feed back system should be prepared. The electric heater and mixing tool for FIR radiation were developed in order to control the food waste fermentation. Also we suggest the optimum temperature 19$0^{\circ}C$, black enamel ware for food waste control.