• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.375-380
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• 2020

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.683-696
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• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• Journal of Distribution Science
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• v.12 no.5
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• pp.49-59
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• 2014

Purpose - This research aims to explore factors that could facilitate and/or impede consumers' long-term goal-relevant food consumption, in the pursuit of a long-term goal. Research Design, Data, and Methodology - The main experiment's sample comprised 289 female students at C University. The structural equation model of the Amos 18.0 program was used to verify the hypotheses. Results - Hypotheses concerning positive effects of long-term goal commitment and expectancy of long-term goal attainment, and negative effects of pleasure-seeking needs on long-term goal-relevant food consumption behaviors were accepted. Furthermore, self-efficacy's positive effects on long-term goal commitment and expectancy of long-term goal attainment, and negative effects on the strength of pleasure-seeking were explored. Appearance self-esteem negatively affected long-term goal commitment. Conclusions - Individuals' self-efficacy positively affects long-term goal commitment and expectancy of long-term goal attainment, and significantly weakens the need to seek pleasure in food consumption behaviors. Appearance self-esteem negatively affects long-term goal commitment. Both long-term goal commitment and expectancy of long-term goal attainment significantly positively influence long-term goal-relevant food consumption behaviors. However, those heavily needing pleasure-seeking are less likely to engage in such behaviors.

• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.222-227
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• 2000

Fabrea salina living at salt pond is an interesting ciliate in the research of photobiology and live food for aquaculture. This study was carried out to understand the natural habitat of F. salina at salt pond, which would be a basic biological knowledge for the indoor mass culture of this ciliate. In this research, the water quality as temperature, salinity, dissolved oxygen, and chlorophyll-a was examined with the population density of the ciliate at salt pond. The highest population density of F. salina occurred at 109 ppt and $31^{\circ}C$with 2,390 inds./L in August, and the distribution of the ciliate was positively correlated with salinity, temperature, and chlorophyll­a. Even though F. salina is a very euryharine ciliate, it did not occur at the salinity below 47 ppt in this study. Its reason is able to be explained with the occurrence of many predators as small fish and food competitors as zooplankton living at low salinity of salt pont. While F. salina occurred with Anemia at the same habitat using the same food source, the optimum salinity for the ciliate was a little higher than that of Anemia, and the optimum temperature for the former was a little lower than that of the later. This should be a reason for that these two species have different ecological nich at the same habitat using the same food source.

• Proceedings of the KSRS Conference
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• 1998.09a
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• pp.3-8
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• 1998

Using GIS and socio-economical data the relationship between human activities and global environmental change Is Analysed from the view point of food productivity and CO2 emission. Under the assumption that the population problem, the food problem and global warming due to energy consumption can be stabilized through managing land use, impacts of human activities such as consumption of food, energy and timber on global environment changes, and global population capacity are Analysed using developed system dynamics model in the research. In the model the world is divided into two groups: OECD countries and the others. Used global land use data set Is land cover map derived from satellite data, and potential distribution of arable land is estimated by the method of Clamor and Solomon which takes into consideration spatial distribution of climate data such as precipitation and evapotranspiration. In addition, impacts of CO2 emission from human activities on food production through global warming are included in the model as a feedback. The results of the analysis for BaU scenario and Toronto Conference scenario are similar to the results of existing models. From the result of this study, the human habitability in 2020 is 8 billion people, and CO2 emission in 2020 based on BaU Scenario and on Toronto Scenario is 1.7 and 1.2 times more than the 1986's respectively. Improving spatial resolution of the model by using global data to distribute the environmental variables and sauce-economical indices is left for further studies.

• The Journal of Industrial Distribution & Business
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• v.13 no.12
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• pp.1-8
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• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• The Journal of Economics, Marketing and Management
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• v.9 no.1
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• pp.15-24
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• 2021

Purpose: This study measured the consumer-perceived importance and satisfaction of eco-friendly food selection factors and performed the IPA to derive the factors that need to be maintained, reinforced, improved and selectively improved or where investment need to be minimized, and thus provide some clues for eco-friendly food companies' sales growth. Research design, data and methodology: To this end, efficient questionnaires of a total of 312 respondents who answered the questions about the importance of and the satisfaction with 20 selection attribute factors of eco-friendly foods were returned, and then, paired-samples t-test and IPA by all respondents, gender, age and incomes were conducted. Results: The analysis showed that a maintenance/reinforcement strategies planned by companies are required for some factors including 'safety' and 'product quality' at the first quadrant, while active improvement strategies are required for others including 'price' and 'flavor' at the second quadrant. Conclusions: The findings show that different marketing strategies should be established for each consumer who often purchase eco-friendly foods, and that more effective and efficient performance of eco-friendly food companies may be acquired by establishing and operating active improvement strategies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.328-332
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• 1994

The purpose of present paper is to compare and analyze the quality of imported Chinese products with the Korean local products in terms of proximate composition, character of external appearance , ingredient composition of dried bracken , dried radish cubers, meju , dried pollack, dried mussel , and dried brown seaweed(Undaria puinnatidifida) which were imported between Oct., and Dec. 1992 and distributed in the market. Moisture recovery of dried products resulted in changed shape and incomplete moisture recovery due to an excessive drying in consideration of hygroscopic property in the course of distribution. The amounts of water soluble brown pigment were two times greater in Korean dried pollack and bracken than those of Chinese products. The content of volatile basic nitrogen (VBN) were twice in Chinese dried pollack, and this may be due to foregin odor from a long transport time and distribution process. The contents of aflatoxin in Korean products were not detectable and these of Chinese products were 5 $\mu\textrm{g}$(%) in dried pollack, bracken and radish cuber. the remaining agricultural chemicals were not detectable in all products. Because of poor technique and facilities, the external appearance of Chinese products especially dried mussels and dried pollack were not uniformed in size and color. Discoloration and foregin substance such as hair, dust were checked , Korean products were mostly packed in small size in PP or bag, and Chinese products were packed in bulk size and distributed as a bulk.

• Journal of Distribution Science
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• v.21 no.12
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• pp.23-34
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• 2023

Purpose: The purpose of this study is to identify factors affecting satisfaction as well as the intention of Gen Z customers to reorder food online in the context of a crisis. Research design, data and methodology: Data for this cross-sectional study were collected via the Internet by conducting an online survey of 652 Gen Z respondents, aged 15-25, in the south of Vietnam and using a convenience sampling method. To analyse the reliability of the scales, SPSS was used to run Cronbach's alpha. Then, SmartPLS was used to assess the measurement model, including variable reliability and validity, convergent validity, and discriminant validity of the proposed model, as well as test the hypotheses with partial least squares structural equation modelling (PLS-SEM). Results: Social influence, price value, and convenience all have a positive effect on satisfaction and repurchase intention. Satisfaction not only plays a critical role in mediating the relationship between social influence, price value, convenience and repurchase intention but also has a positive impact on repurchase intention towards buying food online. Conclusions: This study was successful in identifying the factors of repurchase intention in a crisis setting among Gen Z customers by developing a theoretical research model via literature to complete a brief Theory of Planned Behaviour model. This study also took an innovative approach to earlier ones by demonstrating not just the significant effect of social influence on satisfaction and repurchase intention, but also by identifying critical variables that managers should focus on increasing and improving management.