• Journal of the Korean Chemical Society
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• v.65 no.4
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• pp.260-267
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• 2021

Increasing the needs for eco-friendly natural materials, much attention on natural dyes has been attracted. Curcumin, one of abundant natural dyes available in nature, is an eco-friendly molecule found in turmeric. In this study, the colorimetric sensing behavior characteristics of ammonia and hydrogen chloride gases was analyzed using curcumin ink-printed paper and cotton fabric by inkjet printing method. The fabricated paper and fabric were utilized as a colorimetric sensor that can track food spoilage. The color changes of the samples printed on the paper and cotton upon exposure to the toxic gases, the reversibility of the color changes, and the water resistance were investigated. Both samples showed reversible reactions with NH3 and HCl, and small amount of ammonia produced by food spoilage was successfully sensed with naked eyes, confirming its capability to warn food spoilage in our daily life.

• Journal of the Korean Regional Science Association
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• v.8 no.2
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• pp.11-26
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• 1992

In spite of her abundant natural resources for tourist industry, Kangreung and Sokcho area became lagged in economic development during the national industrialization. The major purpose of this study is to exactly purpose of this study is to exactly measure the impacts of tourist industry on regional development. Through the regional input-output analysis, we found some critical facts: (1) Input coefficients are relatively high in those industries as fish products, food and drink products, and printing and publishing. (2) Input coefficients are high in fiber and apparel products, and other manufac-turing. (3) Induced production effects are high in chemical and coal products, fish products, food and fish products, printing and publishing, and public administration for Sokcho. (4) As for the induced employment effect, food and lodging, other services, wholesale and retail show high coefficients. (5) As for the location quotients, food and lodging, fish products, transportation and ware housing are identified as basic industries. Through the questionnaire survey, we also found some important facts: (1) Residents tend to evaluate employment effects higher than the income effects from resort-related development. (2) Pollution, forest demolition, general price increase, and traffic congestions are more serious than ever reported. (3) Willingness to participate in resort development is high, but is discouraged by the lack of regional capital. Based on these findings, we suggest some future directions of tourist industry: (1) blocking the leakage of income produced in tourist and tourist industry, (2) connection between fishery and tourist industry, (3) development of tourist route, and (4) administrative reshuffling that helps joint development between private and public sectors.

• Bulletin of Food Technology
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• v.26 no.4
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• pp.286-293
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• 2013

글로벌동향브리핑(GTB)에서는 100여명의 국내 외 과학기술 전문가가 농림 수산, 생명과학, 보건 의료 등 19개 주제로 해외 과학기술동향을 소개하고 있다. 이를 바탕으로 식품분야의 최신 해외과학기술 주요동향을 요약하여 재정리 하고자 한다. 새로운 기술의 등장은 타분야 기술로 빠르게 파급된다. 최근 등장하는 기술 역시 농식품 분야로 전파되어 새로운 식품기술(Food Technology)의 등장을 견인하고 있다. 식품에 적용되기까지 많은 시간이 소요될 수 있으나 일부 연구자들은 발빠르게 움직여 관련 결과가 제시되기도 하고 있다. 따라서 이번 호에서는 3D printing, Big data, 영상기술 등 타분야의 신기술을 다루고자 한다.

• Food Engineering Progress
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• v.21 no.3
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• pp.233-241
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• 2017

Scaffolds of cell substrates are biophysical platforms for cell attachment, proliferation, and differentiation. They ultimately play a leading-edge role in the regeneration of tissues. Recent studies have shown the potential of bioactive scaffolds (i.e., osteo-inductive) through 3D printing. In this study, rice bran-derived biocomposite was fabricated for fused deposition modeling (FDM)-based 3D printing as a potential bone-graft analogue. Rice bran by-product was blended with poly caprolactone (PCL), a synthetic commercial biodegradable polymer. An extruder with extrusion process molding was adopted to manufacture the newly blended "green material." Processing conditions affected the performance of these blends. Bio-filament composite was characterized using field emission scanning electron microscopy (FE-SEM) and energy dispersive X-ray spectroscopy (EDX). Mechanical characterization of bio-filament composite was carried out to determine stress-strain and compressive strength. Biological behaviors of bio-filament composites were also investigated by assessing cell cytotoxicity and water contact angle. EDX results of bio-filament composites indicated the presence of organic compounds. These bio-filament composites were found to have higher tensile strength than conventional PCL filament. They exhibited positive response in cytotoxicity. Biological analysis revealed better compatibility of r-PCL with rice bran. Such rice bran blended bio-filament composite was found to have higher elongation and strength compared to control PCL.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.935-939
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• 2018

3D Printing technology is developing in various prototypes for medical treatment, food, fashion as well as machinery and equipment parts production. 3D printing technology is also able to fully be utilized to other industries in terms of developing its technology which has been reported in many field of areas. 3D printing technology is expected to be used in various applications related to $4^{th}$ industrial revolution such as finished products and parts even it is still carried out in the prototype model. In this study, we have investigated and developed conductive resin for 3d printing application based on reduced graphene oxide(rGO)/Polypyrrole(Ppy) composite and polycaprolactone(PCL) as a biodegradable polymer. The electrical properties and surface morphology of the conductive PCL resin based on therGO/Ppy composite were analyzed by 4point-probe and scanning electron microscope(SEM). The conductive PCL resin based on rGO/Ppy composite is expected to be applicable not only 3D printing, but also electronic materials in other industrial fields.

• Journal of the Korean Home Economics Association
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• v.34 no.5
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• pp.235-248
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• 1996

The purpose of this study was to search for new food labeling system that would support effective consumer decision-making, by examining consumer behavior of food labels and its' related factors. The survey was conducted on 410 housewives under 60-year-old who live in Seoul or Metropolitan area, using questionnaires and the illustrated material of labels. Respondents generally considered food labels very important as devices. Among 12 items of label which are required to disclose, they evaluated circulation period, and nutritional information. Among 12 items of label, housewives read manufacture date, circulation period, and price more often than business admission number and self standard number. The respondents preferred the format of marking both manufacture date and expiration date on the same side, the format of printing both price and weight on the same side of package, the diagramatic type, and the format represented by ration graph per daily value.

• Proceedings of the Korean Society of Toxicology Conference
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• 2002.05a
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• pp.98-98
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• 2002

Di-n-butyl phthalate(DBP) is one of the most commonly used phthalic acid esters(PAEs). It is extensively used as a plasticizer in elastomers and explosives, as a solvent for printing inks and resins and as a textile lubricating agent. It is also present in the formulations of various cosmetic products.(omitted)

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.217-224
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• 2000

The purpose of this study is to develop a computer-assisted nutrition counseling program for dietitians in elementary school foodservice. The program consists of four menus. The first menu is to assess the general status of the body, such as ideal body weight, obesity index, and physical development based on age, sex, height, and weight. The second menu is a dietary analysis program with respect to the Korean recommended dietary allowance. The third menu can be used for nutrition counseling to give suggestions about food habits and physical activities. The fourth menu is the data printing function to give consultations for clients which can be used for monitoring. This program can help dietitiants to provide nutrition counseling in the practice of elementary school food service.