• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• Food Science and Preservation
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• v.6 no.4
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• pp.351-356
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• 1999

To develop and extend the shelf-life of vitamin C enriched fresh-cut apples using CA stored Fuji apples, dipping in 10% L-ascorbic acid and packaging with 0.03 mm LDPE, 0.04 mm PP and 0.08 mm Nylon/PE film(N$_2$displacement) were carried out. The changes of gas concentrations in the packaging and quality attributes of fresh-cut apples were examined during storage at 10$^{\circ}C$. The concentrations of O$_2$was maintained lower in Nylon/PE film than the other film, the level of O$_2$was in the range of 1∼3%. The increase of C$_2$H$_4$ concentrations in Nylon/PE film bag was more suppressed than the others. The vitamin C content of fresh-cut apples was enriched by dipping in L-ascorbic acid solution up to 241 mg$.$100 g-1 f.w., and the loss or that content was retarded differently by the package conditions of lower O$_2$level during storage. Browning in fresh-cut apples was shown after 6 days of storage in LDPE and PP film. but it was not shown by 14 days of storage in Nylon/PE film. Spoilage and off odor in fresh-cut apples were not detected up to 14 days of storage in Nylon/PE film. The results indicated that the vitamin C enriched fresh-cut apples can be processed from the long-term CA stored apples, and maintaining high quality of the products ill be possible in cases of the application of sealing packaging after O$_2$removal with film having low O$_2$permeability.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.407-416
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• 2021

Recently, as retro restaurants began to appear nationwide, including Seoul, consumers are aware of the importance and use them according to the important factors of Servicescape and the use of SNS. The purpose of this study was to investigate the effect of Retro Restaurant's Servicescape and Customer Satisfaction, and the effect of SNS Trust in their relationship. Convenience sampling was used for customers with experience of using Retro Restaurant, which was recently created mainly in Seoul. The survey period lasted about one month from July 1, 2020, and the final 289 copies were used for analysis. The SPSS 21.0 statistical package program was used to verify the hypothesis. As a result of analysis, among the Servicescape factors of Hypothesis 1, attractiveness (β=.442, p<.001) and human service (β=.516, p<.001) had a significant effect on customer satisfaction. In the moderating effect of Servicescape and SNS Trust of Retro Restaurant in Hypothesis 2, attractiveness⁎SNS trust had a significant positive (+) influence. Accessibility⁎SNS trust had a significant negative (-) influence. Lastly, in the fierce food service industry environment, it aims to achieve a competitive advantage in the food service market through a differentiated servicescape such as Retro Restaurant. Through the SNS marketing strategy, the loyalty and re-visiting of customers visiting the restaurant is checked, and it is intended to be provided as useful data for establishing a customer-oriented marketing strategy.

• Food Engineering Progress
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• v.23 no.1
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• pp.55-61
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• 2019

For the vessel export of strawberries, modified atmosphere package (MAP) using polyamide (PA) film and linear low density polyethylene (LLDPE) film was investigated to extend the shelf life of strawberries. Because the temperature and relative humidity changes of the MAP were lower than the changes of the control, the weight loss of the MAP were lower than that of the control. The low oxygen level and high carbon dioxide level were effective to decrease the fungal decay rate and to increase the hardness of strawberries. The Hunter's color differences before and after storage showed no distinct difference between the MAP and the control. The lightness had a tendency to decrease while the redness increased. There were no significant changes of the soluble solids during the storage. The shelf life of strawberries could be extended to 16 days using the MAP considering the weight loss and the fungal decay rate. Thus, this MAP method using PA film and LLDPE film was effective to extend the shelf life of strawberries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.129-139
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• 2021

We studied the consumer preference for the packaging of "Samgyetang" retort product in order to improve its function and design. A total of 319 eligible respondents (male 175, female 144) were surveyed with a questionnaire asking on the general characteristics for the preference of the packaging function, type of retort package, packaging design, convenience, cooking method of retort product and characteristics of "Samgyetang" retort product. The collected data was analyzed using a chi-square (X²) statistical test in SPSS program. The results showed that the retort packages with opacity and microwaveable types were preferred. Also, most respondents expressed that it needs to be improved for cooking convenience. Another question results showed that the consumers are considering the taste and cost of a product more important than the brand of its product when purchasing. Based on the results of the questionnaire, the study suggested that many consumers want the convenience of packaging and product protection for high value added product. The results help to provide consumer's demand for packaging development and to provide the greatest advantages in terms of production and marketability of "Samgyetang" retort product.

• Journal of Korean Dental Hygiene Science
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• v.1 no.1
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• pp.11-21
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• 2018

This research is intended to develop oral health education program that can improve quality of oral health of infants by investigating the actual condition of oral health education provided to students major in early childhood education and contents and method of oral health education that they needed. A questionnaire survey was conducted for 427 students enrolled in related departments such as the Early Childhood Education Division and the Early Childhood Education Department at five universities in Gyeongsangnam-do. Questionnaires consisted of general characteristics, awareness of oral health, presence of experience in oral health education, necessity of oral health education, preference for oral health education method, oral health education contents. The collected data were analyzed by SPSS(Statistical Package for the Social Science) Ver 20.0. 1. Presence of experience in oral health education based on the general characteristics showed statistically significant differences only concerning the 'school system' and the 'school year' (p<0.05), and subjective awareness of oral health based on the presence of oral health education experiences showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 2. Necessity of oral health education based on the subjective awareness of oral health showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 3. Necessity of oral health education based on the preference for oral health education method showed statistically significant differences concerning the 'intention to participate in oral health education' and the 'oral health education cycle' (p<0.05). 4. The most necessary information for oral health education is proper toothbrushing method 4.24, cause of tooth decay and prevention method 4.13, helpful food and poor food for tooth 3.97, toothbrush selection and storage method 3.85. Fluoride application and fissure sealant were lowest 3.38. As a result of this research, necessity of oral health education was large regardless of general characteristics, experience in oral health education, subjective awareness of oral health, and preference for oral health education. Also the more the 'interest in oral health' in 'subjective awareness of oral health', the more the 'necessity of oral health education' and 'intention to participate in oral health education'. Therefore it is necessary to develop systematic and repetitive oral health education for students major in early childhood education.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.551-558
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• 2011

This present study was performed to analyze the efficiency and volatility of a porous film containing $Chamaecyparis$ $obtusa$ extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. $Chamaecyparis$ $obtusa$ essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 mm; length, 20 cm) revealed more amount of limonene compared with 50LF1(width 50 mm, length 20 cm). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at $35^{\circ}C$ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. $C.$ $obtusa$ essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.57-64
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• 1997

The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.405-411
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• 2005

Chitosan, second largest biomass after cellulose on earth, has potential for use as functional food package due to its antibacterial activity. However, due to high melting temperature of chitosan, chitosan films have been made by casting method. Because gelatin has relatively low molting temperature depending upon amount of plasticizer added, it was added to chitosan to produce commercially feasible film. The objective of the current study was to determine optimum blend ratio and amount of chitosan/gelatin blend solutions against antibacterial activities for extruder resin. Gram-positive bacteria (Bacillus cereus ATCC 14579 and Listeria monocytogenes ATCC 15313) and -negative bacteria (Escherichia coli ATCC 25922 and Salmonella enteritidis IFO 3313) were used. Paper (8 mm) diffusion and optical density methods were used to evaluate effect of different blending ratio solutions on the inhibition of bacterial growth. Measured clear none size ranged from 8 mm to 18.07 mm in paper diffusion test. For B. cereus, E. coli, and S. enteritidis, addition of $50\;{\mu}L$ blend solution (chitosan/gelatin = 2/8: 0.3 mg) resulted in clear zone on paper disc. In L. monocytogenes, inhibition effect was observed with 0.6 mg chitosan (chitosan/gelatin=4/6). Minimum inhibitory concentration (MIC) values of B. cerues, L. monocytogenes, E. coli, and S. enteritidis with addition of chitosan were 0.1461, 0.2419, 0.0980, and 0.0490 mg/mL, respectively, These results indicate possibility of producing commercially feasible film with addition of optimum chitosan/gelatin amount.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.667-673
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• 2005

The purposes of this study were 1) to analyze the preference of leadership style among ${\lceil}$Transformational leadership$\rfloor$ and ${\lceil}$Service leadership$\rfloor$, 2) to examine the differences of the job satisfaction between the high level of service leadership group and low level of the service leadership group and 3) to testify the hypothesis that the service leadership and its 4 elements (belief, attitude, ability, insight) affect the job satisfaction. The questionnaires were developed to measure the service leadership, the preference of leadership style (transfer-mational leadership and service leadership) and Job satisfaction. The surveys were distributed to 120 managers and employees in the family restaurant in Korea, and 104 questionnaires were responded (response rate: $86.7\%$). The SPSS 12.0 package program was used to conduct the descriptive analysis, correlation analysis, t-test and multiple regression analysis. The result of leadership style preference showed the followers preferred the service leadership $(75.0\%)$ to the transformational leadership $(25.0\%)$. Comparing the job satisfaction of high level of service leadership group and that of low level of service leadership group, the job satisfaction of high level of service leadership group was significantly (p<0.001) higher than that of low level of service leadership group (high level of service leadership group: 4.03, low service leadership group: 3.27, measured on a 5-point likert scale). All three factors of job satisfaction (human factor, service system and company image) in high level of leadership group were significantly (p<0.001) higher than those of lower level of service leadership group. The result of multiple regression analysis presented that the service leadership and it's 4 elements (concept, mind, skill, insight) have significant (p=0.000) effects on the job satisfaction. As a conclusion, we examined theoretical framework of service leadership model and testified the applicability in the field of family restaurants. But the service leadership was the new conceptual theory, so there should be the more empirical studies on managers and employees in the service industry.