• Journal of the Korea Safety Management & Science
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• v.18 no.1
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• pp.35-43
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• 2016

The past five years, industrial accidents due to food processing machinery have been occurred 725 cases, injury by the food cutter occurred 390 cases in its. On this study, to prevent food cutter injury, an attempt is made to present the improved documentation of fundamental safety of the food cutter workplace through the injury analysis of food cutter injury and surveys on band saw machine business field. Analyzing the result of 390 cases on food cutter injury, amputation, cut, puncture occupied 75.1 percent (293 cases), compressed occupied 23.3% (91 cases), also it showed constant component without reference to gender, age, scale of work place, service period. In the survey, lack of concentration for workers have been pointed out as the biggest factor in the cause of band saw machine injury. Meanwhile, such as the EU and Japan, whereas presents safety standards about band saw machines that are tailored to each country, on the other hand, South Korea doesn't provide the standards. To prevent the food cutter injury, safety standards need to be established in consideration of amputation, cut, puncture, compressed injury and financial support is required to procure protective equipment at each place of business.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.896-902
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• 2010

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.

• Food Science and Preservation
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• v.24 no.3
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• pp.343-350
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• 2017

Effects of high pressure processing on physicochemical and microorganisms properties in birch sap were investigated using variable high pressure processing conditions. The viable cell counts of untreated birch sap was 4.0 log CFU, whereas high pressure processed sap were not detected. In birch sap was treated with 450 to 550 MPa, microorganisms were not detected during storage period, and physicochemical properties as well as color were slightly changed. The more processing time and pressure, its quality variations were more stable and then its optimum processing condition was determined with 120 sec at 550 MPa. The microorganisms and physicochemical properties of treated birch sap were investigated during storage at $5^{\circ}C$ and $10^{\circ}C$ for 45 and 28 days. Changes of physicochemical properties of treated birch sap were smaller than those of the untreated, but viable cell count were not detected during storage period. As for pH, $^{\circ}Brix$, and turbidity result of birch sap, quality shelf life of control and treatment were 4 and 24 days, respectively. Especially, ${\Delta}E$ value of instrumental color was untreated birch sap 4 days similar with the high pressure processed it for 28 days. These results indicated that the high pressure processing can be used as an effective method to improve the shelf life of birch sap.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.812-815
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• 2009

The effects of processing conditions on the ${\alpha}$-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The ${\alpha}$-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, ${\alpha}$-amylase activity was stably maintained at pH range of $4{\sim}7$ and temperature of $25{\sim}40^{\circ}C$. When radish was processed to kakdugi and danmooji, the residual ${\alpha}$-amylase activity was 45.39% and 19.19%, respectively. Consequently, the ${\alpha}$-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below $60^{\circ}C$ and at neutral to acidic pH condition.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• Food Science and Preservation
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• v.25 no.1
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• pp.145-154
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• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Bulletin of Food Technology
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• v.25 no.2
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• pp.134-141
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• 2012

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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• pp.67-85
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• 1986

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.406-412
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• 1986

• Food preservation and processing industry
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• v.9 no.2
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• pp.86-96
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• 2010