• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.746-752
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• 2011

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.402-408
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• 2023

Consumer interest in food nutrition continues to grow; however, research on consumer preferences related to nutrition remains limited. In this study, big data analysis was conducted using keyword logs collected from the national information service, the Korean Food Composition Database (K-FCDB), to determine consumer preferences for foods of nutritional interest. The data collection period was set from January 2020 to December 2022, covering a total of 2,243,168 food name keywords searched by K-FCDB users. Food names were processed by merging them into representative food names. The search frequency of food names was analyzed for the entire period and by season using R. In the frequency analysis for the entire period, steamed rice, chicken, and egg were found to be the most frequently consumed foods by Koreans. Seasonal preference analysis revealed that in the spring and summer, foods without broth and cold dishes were consumed frequently, whereas in fall and winter, foods with broth and warm dishes were more popular. Additionally, foods sold by restaurants as seasonal items, such as Naengmyeon and Kongguksu, also exhibited seasonal variations in frequency. These results provide insights into consumer interest patterns in the nutritional information of commonly consumed foods and are expected to serve as fundamental data for formulating seasonal marketing strategies in the restaurant industry, given their indirect relevance to consumer trends.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Food Science and Preservation
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• v.12 no.2
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• pp.179-183
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• 2005

This study was performed to determine the antioxidative, antimutagenic, and anticancer effects of vaporized liquid of water-boiled pine needle(VLP) using DPPH free radical donating method, Ames test, and cytotoxicity. VLP showed the highest electron donating activities $(18.4\;{\mu}L)$. The inhibition rate of VLP $(200\;{\mu}L/plate)$ in the Salmonella. typhimurium TA100 strain showed $45.9\%$ inhibition against the mutagenesis induced by MNNG. In addition, the suppression of with same concentration of VLP in the S. typhimurium TA100 strains showed $85.5\%$ inhibition against 4NQO, respectively. The suppressions under the same condition against Trp-P-1 in the TA98 and TA100 strains were $91.0\%$ and $62.1\%$, respectively. The cytotoxic effects of VLP against the cell lines with human lung carcinoma (A549), human hepatocellular carcinoma (HepG2) , human gastric carcinoma (AGS), human breast adenocarcinoma (MCF-7) and human cervical adenocarcinoma (HeLa) were inhibited with increase of the VLP concentration. The treatment of $50\;{\mu}L/well$ VLP showed strong cytotoxicities of $78.7\%,\;90.3\%,\;90.8\%,\;62.3\%$ and $93.7\%$ against A549, HepG2, AGS, MCF-7 and HeLa, respectively.

• Food Science and Preservation
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• v.12 no.2
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• pp.107-111
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• 2005

We investigated the quality of vaporized liquid of water-boiled pine needle in the aspects of drinking conformity and aroma characteristics. As a result, there was no hazardous component in the assessment for 45 types of ingredients. Especially, inorganic components such as arsenic (As), lead (Pb), mercury (Hg), and cadmium (Cd) which are harmful to human body were not detected. Additionally, we observed that other ingredients were present within the standard level suitable for drinking. The total 34 volatile components of the vaporized liquid of water-boiled pine needle were identified by dynamic head-space method. Fenchol, bomeol $\beta-fenchyl$ alcohol and bomyl acetate were the major volatiles and composed of 6.7, 13.1, 26.6 and $16.2\%$ of total volatiles, respectively. In addition, the alcohols and aldehydes were the prominent ingredients of which the contents showed comparatively high.

• The Journal of Information Technology
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• v.8 no.1
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• pp.57-61
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• 2005

In this study, polyvinyl alcohol film of japan and china products were measured by FT-IR spectrophotometer, ASTM D882-02(tensile strength) and KS M3048-2001 test method(Thermal Gravitational Analysis). The Chinese product became help in prime cost curtailment. It was confirmed as the result polyvinyl alcohol film which analyzes the Chinese product and the Japanese product. And the result stability which tries to measure the stability against heat was superior.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.134-149
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• 2005

First, generally the more business employ the financial and non financial outcome analysis for evaluation process, the higher the success rate of new product development becomes in the domestic restaurant market. Second, the study shows that the financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Third, it is indicated that although detailed plans have a large impact on the outcome of new product development, communication between departments within a company is not a considerably important factor for deciding success of the new product. Fourth, 'market environment' has significant influence on deciding adoption level of financial and non financial outcome analysis, organizational resources and culture.

• Journal of Information Technology Services
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• v.8 no.2
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• pp.137-146
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• 2009

Recently the POS system market expands rapidly due to the advance of global restaurant franchises into domestic market and increase of speciality restaurants. Especially, demand for low-cost models increases sharply as small and medium-sized retailers and restaurants adopt the POS system actively. According to the current trend of the POS system, in this study, we develop an embedded-type wireless POS system using Zigbee communication, which can be used efficiently in spacious stores without space and/or time limit. The POS system is designed and implemented with three objectives: first, we develop embedded-type POS system cheaper than PC-type POS system, second, we develop a competitive product with high quality and low cost and last, we focus on developing a POS system which can be used in the food service industry.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.20 no.1
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• pp.13-16
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• 2011

It is a tendency where the number of the restaurant is increasing recently with advancement of the food service industry. In comparison, Noxiousness fine MIST and the removal are passively done in about offensive odor which occurs meat products processing as emitting like that in the atmosphere. Because adherence lamination in the exhaustion line pipe has need of a periodic cleaning and change, it must discontinue the business of long time. In this paper, The technique development on fine MIST, dust of offensive odor and filtering which occur meat products processing prevents adherence/lamination of fine MIST in exhaustion line pipe. And the source prevents the environmental matter which is emitted in the atmosphere under maximizing boil offensive odor and the filtering effect of noxiousness MIST.