• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.548-558
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• 2002

The purpose of this study was to develop a computer software program for nutritional assessment using a Semi-Quantitative Food Frequency Questionnaire (SQFFQs) and the 24-hour Recall Method. The software for the SQFFQ was divided into input, output, and database. For dietary analyses, recipe and food databases were used. The recipe database included 25 items and the food database was divided into 18 food groups. The food database was composed of 19 general nutrient items, 33 fatty acids, and 18 amino acids. The software developed in this study can be summarized as follows: 1) input items related to the individual s ages information, lifestyle, biological values, and dietary habits; 2) individualized data in percent of the Korean RDA, the energy ratios of carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes; 3) Statistical data on the individual's information, lifestyle, biological values, and dietary intakes including the frequency of intake of cooked foods, the amounts of food, and the number of food groups, and nutrients. In the 24-hour Recall Method, the input and output consisted of the individual s information and cooked dish intakes. The individual s report included the amounts of nutrient intake according to number of meal and days, in comparison to the Korean RDA, the energy ratio for carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes. The statistical report presented the number of food groups and foods, and the nutrient intakes. To evaluate the validity of the SQFFQ, the Spearman Rank Order Correlation and kappa values were used. As a result, correlation coefficients comparing the 24-hour Recall Method appeared to be more than 0.5, except for vitamin $B_1, B_2$, niacin, and vitamin E. The kappa values for energy and carbohydrate intakes were both 0.7, and protein, fat, vitamin C, folate, Ca, and iron intakes ranged from 0.3 to 0.7.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.445-458
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• 2012

This study was conducted to approach the Korean new food words for the years 1994-2005 from the stance of food ethics. The new food words were categorized into food industry, foodstuffs, cooking, various foods, processed foods, distribution, and consumer health. The principles of food ethics applied to new food words include a respect for life, justice, environmental preservation, priority of safety, and dynamic equilibrium. Seventy percent of new food words were ethically neutral, while 30% had significant ethical meaning. There were more words with a negative ethical meaning than with a positive one. All of the principles, except respect for life, could be successfully applied to new food words. Dynamic equilibrium was the most appropriate principle for the new food words, followed by a priority for safety, justice, and environmental preservation. The results of this study implied that moderation and balance is required in our modern dietary life.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.357-364
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• 2016

Purpose: This study was performed to define the drying characteristics of sorghum by developing thin layer drying equations and evaluating various grain drying equations. Thin layer drying equations lay the foundation characteristics to establish the thick layer drying equations, which can be adopted to determine the design conditions for an agricultural dryer. Methods: The drying rate of sorghum was measured under three levels of drying temperature ($40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$) and relative humidity (30%, 40%, and 50%) to analyze the drying process and investigate the drying conditions. The drying experiment was performed until the weight of sorghum became constant. The experimental constants of four thin layer drying models were determined by developing a non-linear regression model along with the drying experiment results. Result: The half response time (moisture ratio = 0.5) of drying, which is an index of the drying rate, was increased as the drying temperature was high and relative humidity was low. When the drying temperature was $40^{\circ}C$ at a relative humidity (RH) of 50%, the maximum half response time of drying was 2.8 h. Contrastingly, the maximum half response time of drying was 1.2 h when the drying temperature was $60^{\circ}C$ at 30% RH. The coefficient of determination for the Lewis model, simplified diffusion model, Page model, and Thompson model was respectively 0.9976, 0.9977, 0.9340, and 0.9783. The Lewis model and the simplified diffusion model satisfied the drying conditions by showing the average coefficient of determination of the experimental constants and predicted values of the model as 0.9976 and Root Mean Square Error (RMSE) of 0.0236. Conclusion: The simplified diffusion model was the most suitable for every drying condition of drying temperature and relative humidity, and the model for the thin layer drying is expected to be useful to develop the thick layer drying model.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.325-333
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• 2019

The present study was carried out to identify the distribution characteristics of heavy metals in ginseng and wood-cultivated ginseng reduction of dietary exposure. Samples of ginseng and wood-cultivated ginseng were collected from 14 and 5 regions across Korea, respectively. Lead (Pb), cadmium (Cd) and arsenic (Ar) were detected by ICP-MS after microwave digestion, whereas aluminum (Al) was determined using ICP. Cultivated ginseng peels were 16.2% of whole root, while the peels and fine roots amounted to 21.8% and 16.8% of whole wood-cultivated ginseng, respectively. Taking into account the weight and concentration of the heavy metals by root part, their distribution ratios were calculated and compared. The cultivated ginseng peels contained 40.3% Pb, 25.9% Cd, 47.6% As, and 89.9% Al. Meanwhile, heavy metals consisting of 27.2% Pb, 28.2% Cd, 48.3% As, and 56.8% Al were distributed in the peels of the wood-cultivated ginseng. There was no significant difference between the peels and fine roots of the wood-cultivated ginseng with respect to the distribution proportion of heavy metals, except for Al. These results indicate that the level of dietary exposure to heavy metals could be reduced by peeling ginseng and wood-cultivated ginseng prior to consumption.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.579-592
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• 2017

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a doseresponse model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution ${\times}$ Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (${\alpha}=2.21{\times}10^{-1}$, $N_{50}=6.85{\times}10^7$). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were $1.36{\times}10^{-7}$ and $2.12{\times}10^{-10}$ (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.428-436
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• 2010

Sea-urchins (Anthocidaris crassispina) are widely distributed in the East Sea of Korea. The aim of this study was to evaluate the hepatoprotective effects of sea-urchin roe on bromobenzene (BB)-induced liver damage in rats. The antioxidative and detoxifying properties of sea-urchin roe in BB-poisoned rat liver was examined by chemical analysis of serum aminotransferase (AST, ALT), glutathione S-transferase (GST), $\gamma$-glutamylcystein synthetase, glutathione reductase, epoxide hydrolase, amino-N-demethylase (AD), aniline hydrolase (AH) enzyme activity, as well as lipid peroxide and glutathione contents. Sea-urchin roe inhibited the increase of serum AST, ALT enzyme activity. Increasing lipid peroxide contents and AD and AH activities were significantly decreased in ethanol extract of sea-urchin roe. GST, $\gamma$-glutamylcystein synthetase, glutathione reductase and epoxide hydrolase enzyme activities increased in sea-urchin roe-fed group, compared with the BB-treated group. These results suggest that sea-urchin roe facilitates recovery from liver damage by enhancing antioxidative defense mechanisms and hepatic detoxication metabolism.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.83-99
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• 2010

The purposes of this study were to analyze the quality attributes and customer satisfaction in school foodservice by distribution place and to suggest an improvement plan. The survey was distributed to different respondents (students, parents, and faculty) at different types of schools (elementary school, middle school, and high school) on September 2008 in 16 cities and provinces. The statistics were analyzed using descriptive analysis, t-test, and ANOVA by SPSS 12.0. All foodservice quality attributes were significant different by school type and the students in elementary schools had higher scores than students in middle and high school. A comparison of scores by school type and distribution place demonstrated that elementary schools had a higher score for quality attributes and in middle and high school dining halls had a higher score for quality attributes. The overall customer satisfaction with school foodservice was higher for dining halls than classrooms for all respondents (students, parents, and faculty). For students, the overall customer satisfaction score was 69.1 for schools using dining halls and 66.4 for schools using classrooms. The overall customer satisfaction for classrooms was higher in elementary school but, this score for middle and high school was higher for dining halls. Therefore, students prefer dining halls to classrooms. Especially, as the students grow, they have an increased preference for dining halls.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.369-373
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• 2009

${\alpha}$-Waxy corn starch was used as a feed for twin-screw extrusion in order to enhance starch liquefaction with added thermostable ${\alpha}$-amylase (derived from Bacillus licheniformis). The residence time distribution and starch liquefaction were investigated. The starch liquefaction was analyzed in terms of reducing sugar contents, molecular size from gel permeation chromatography (GPC), and microstructure from scanning electron microscopy (SEM). The use of ${\alpha}$-starch contributed to the production of more reducing sugar than the use of raw starch use alone. From GPC, the effect of ${\alpha}$- starch on the molecular size reduction was shown to be small. From SEM, irregular and damaged surface were observed on the extrudate from ${\alpha}$-starch, as compared to those from raw starch. The spread of residence time distribution curves was greater with feed of ${\alpha}$-starch than raw starch, indicating that ${\alpha}$-starch was hard to flow forward during extrusion. This could be improved by increasing the feed moisture content and barrel temperature of extruder.