• Food Science and Biotechnology
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• v.14 no.4
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• pp.470-473
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• 2005

Starch was isolated from turnip (Brassica rapa L.), and to elucidate the structure-function relationship its structural and physical properties were characterized. Morphological structure of the starch was analyzed by SEM (Scanning Electron Microscopy). Most of the starch granules were spherical in shape with diameter ranging from 0.5-10mm. Apart from larger granules ($<10\;{\mu}m$) which dominated the population size of turnip starch, significant amount of small ($0.5-2\;{\mu}m$) and mid-size granules (${\sim}\;{\mu}m$) were also detected. It was revealed that presumably, erosion damages occurred due to the attack of amylase-type enzymes on the surface of some granules. Branch chain-length distribution was analyzed by HPAEC (High-Performance Anion-Exchange Chromatography). The chain-length distribution of turnip starch revealed a peak at DP12 with obvious shoulder at DP18-21. The weight-average chain length ($CL_{avg}$) was 16.6, and a large proportion (11.8%) of very short chains (DP6-9) was also observed. The melting properties of starch were determined by DSC (Differential Scanning Calorimetry). The onset temperature ($T_o$) and the enthalpy change (${\Delta}H$) of starch gelatinization were $50.5^{\circ}C$ and 12.5 J/g, respectively. The ${\Delta}H$ of the retrograded turnip starch was 3.5 J/g, which indicates 28.2% of recrystallization. Larger proportion of short chains as well as smaller average chain-length can very well explain relatively lower degree of retrogradation in turnip starch.

• Journal of Distribution Science
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• v.18 no.4
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• pp.87-96
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• 2020

Purpose: In this paper, we provide an illustration of Indonesian youth Social Networking Service (SNS) behavior and its relation to their culinary activity. Specifically, their behavior of culinary activity preferences and also the factors affecting their action of spending their money. Data and methodology: We gathered primary data from stratified random questionnaire survey (406 youth). The gathered data was analyzed using text data mining and statistics using R statistical computing language. Results: 1) We found out why our respondents are interested in following the accounts of SNS food influencers: i.e. visually attracted to the posts, as their reference to find places to dine out, as their reference to try new food menu and to get nostalgic feeling about the food. 2) The respondents decide to actually go to the recommended culinary places because of several factors, specifically, its description (visual and text), location, word of mouth (WoM), the experience of being to that place and price. 3) Important factors affecting culinary spent are income, number of following food influencer account, SNS usage time and their interest when looking at WoM. Conclusions: SNS behavior influences Indonesian youth culinary activity preferences and spent.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.42-48
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• 1997

the exocrine pancreatic secretion is an important factor in the maintenance of zinc homeostasis. The daily pancreatic secretion of zinc into the gastrointestinal tract may be two or more times the daily dietary zinc intake. The objective of this study was to examine the distribution of proteins and zinc in pancreatic/biliary fluid following intraperitoneal {TEX}${65}^Zn${/TEX} injection into dietary prepared Sprague-Dawly rats. Distribution of zinc-binding protein in Sephadex G-75 subfractions showed a peak corresponding to the high molecular weight protein standard(<66kDa) in the pancreatic/biliary fluid. Zinc also was associated with the 29~35kDa mole-cular weight proteins. These are similar in size with zinc-containing enzymes, carboxypeptidase A and car-boxypeptidase B. A more remarkable small molecular weight fraction eluted beyond the 6.5kDa standard pro-tein peak. These results show the presence of small molecular weight compound in pancreatic/biliary fluid associated with zinc . These small molecular weight compounds may serve as zinc-binding ligands for the secretion of enogenous zinc into the duodenum. These findings suggest that these lignads may dissociate zinc in the duodenum thus making it vulnerable to complexation with phytate in the upper gastrointestinal tract rendering the zinc unavailable for reabsorption.

• Journal of Biosystems Engineering
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• v.41 no.3
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• pp.232-239
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• 2016

Purpose: The aims of this study were to define the drying characteristics of rapeseed and to determine the optimum thin-layer drying model for rapeseed by considering the effects of drying temperature and relative humidity. Methods: The thin-layer drying experiments were conducted at different combinations of drying air temperature levels of 40, 50, and $60^{\circ}C$ and relative humidity levels of 30, 45, and 60%, on both of which drying rate depends. The drying rate increased with increasing air temperature as well as decreasing relative humidity. The 13 models were fitted to the experimental data. Results: From the results of the regression analysis for empirical constants of the Page model, the values of $R^2$ were the highest (ranging from 0.9924 to 0.9966) and the values of RMSE were the lowest (ranging from 0.0169 to 0.0296). Conclusions: For all drying conditions considered, the Page model was determined to be the most suitable model for describing the thin-layer drying of rapeseed (P-value < 0.01). The moisture diffusion coefficients were calculated using the moisture diffusion equation for a spherical shape, based on Fick's second law.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.4
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• pp.22-27
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• 2015

Quality characteristics of Shiitake mushroom using two types of dryers, energy-efficient heat pump hot-air dryer and electric heater hot-air dryer were compared. Energy consumed during drying by heat pump hot-air dryer and electric heater hot-air dryer were 22.8 kWh and 28.9 kWh, respectively. Total polyphenol content of heat pump hot-air dryer and electric heater hot-air dryer after drying were $290.55{\pm}10.56ppm$ and $192.99{\pm}6.53ppm$, respectively. No differences were observed between dryers in reconstitution rate and browning ratio after drying. Also, there were no differences between dryers in color value and ${\Delta}E$ value after drying. Shiitake mushroom drying at $45^{\circ}C$ by heat pump hot-air dryer was proved to be more efficient in energy consumption than by electric heater hot-air dryer.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.448-455
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• 2013

Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.5
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• pp.293-299
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• 2007

The distribution of hemolytic Vibrio sp. from sea water of three main beaches located in Busan (Gwangan(G), Haeundae(H) and Songjeong(S) beaches) was investigated from June to September 2006 ; this is mid-summer and the main season for bathing. The monthly detection ratio from each beach was 29.2% (7 of 24 samples, G), 33.3% (8 of 24 samples, H), and 16.7% (4 of 24 samples, S). The most probable number(MPN) of strains detected ranged from 1.8-36(G), 1.8-180(H) and 1.8-18(S) MPN/100mL. Of the isolated strains, 24 strains showed definite hemolytic activity. These 24 strains were identified as Vibrio fluvialis, Vibrio vulnificus, Aeromonas hydrophila, Actinobacillus ureae and Eikenella corrodens. Vibrio fluvialis was detected from all three beaches investigated. Vibrio vulnificus was detected from Haeundae and Gwangan beaches. Gwangan beach had a higher detection ratio of Vibrio sp. than Haeundae and Songjeong beaches. These results suggest that seafood harvested from the vicinity of theses beaches may cause food poisoning and risk management to prevent Vibrio septicemia is required, especially for Haeundae and Gwangan beaches.

• Bulletin of Food Technology
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• v.24 no.3
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• pp.308-324
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• 2011

나노기술을 식품에 응용하게 되면 영양소의 전달, 식품의 색, 향미, 물성 등이 향상되고 식품 포장재나 분석에 응용하는 경우 저장성 증진이나 시료 전처리 효율 및 기기 감도를 증가시키는 것으로 알려지고 있다. 이러한 장점으로 인해 유기 및 무기 나노입자, 나노섬유, 나노에멀전, 나노크레이 등의 나노물질을 식품첨가물, 건강기능소재, 식품 접촉물질 등으로 응용하는 시도가 식품산업계에서 급속히 확산되고 있다. 나노물질의 사용범위가 다양해질수록 나노물질의 환경 및 인체 노출가능성은 높아지게 된다. 그러나 아직 나노물질의 독성 및 위해성에 대해서는 초기 단계 수준의 연구가 진행되고 있는 정도이다. 또한 나노기술의 위험 평가에 대한 신뢰성이 제고될 수 있도록 나노물질에 대한 유해성 자료의 생산뿐만 아니라 나노물질의 물리화학적 특성과 노출량을 측정할 수 있는 적절한 측정수단이 확립되어야 한다. 나아가 식품에 나노기술의 적용으로 인한 이익은 최대화하고 부작용은 최소화하여 소비자의 건강을 보호하기 위해 식품나노물질의 생산, 가공, 유통, 소비, 폐기 등에 관한 전 생애(lifecycle) 평가 및 관리가 이루어지도록 적절한 제도적 장치가 마련되어야 한다.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.63-71
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• 2013

The purpose of this study was to analyze the gap between importance and performance in perceived sanitation management for general hospital foodservice operations. Data were collected through surveys given to 168 hospital dietitians in the Seoul-Incheon, Gyeonggi-do, Daegu, and North Gyeongsang province. The 65 questionnaires from total questionnaires were usable and the response rate was 38.7%. All statistical analyses were conducted using the SPSS package program (version 20.0) for t-test, ANOVA, and importance-performance analysis (IPA). According to the importance and performance analysis for 26 items, the importance score was significantly higher than the performance score for 22 items. In addition, the results of IPA showed the following areas as improvement priorities: handling foods on working table and management of distribution temperature. In conclusion, the performance level of prerequisite programs applying to the hospital foodservice needs improvement, especially cross-contamination prevention and temperature control for distribution. Additionally dietitians should be educated about sanitation management items that perceived to be less important than the others.