• Journal of Pharmaceutical Investigation
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• 제39권1호
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• pp.29-36
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• 2009

Since the quality of final products is significantly affected by the homogeneity of powder mixture, the powder blending process has been regarded as one of the critical pharmaceutical unit processes, especially for solid dosage forms. Accordingly, the monitoring to determine a blending process' end-point based on a faster and more accurate in-line/on-line analysis has attracted enormous attentions recently. Among various analytical tools, NIR (near-infrared) spectroscopy has been extensively studied for PAT (process analytical technology) system due to its many advantages. In this study, NIR spectroscopy was employed with an optical fiber probe for the in-line monitoring of fluid-bed blending process. The position of the probe, the ratio of binary powder mixture, the powder size differential and the back-flush period of the shaking bag were examined as principal process parameters. During the blending process of lactose and mannitol powders, NIR spectra were collected, corrected, calibrated and analyzed using MSC and PLS method, respectively. The probe position was optimized. A reasonable end-point was predicted as 1,500 seconds based on 5% RSD value. As a consequence, it was demonstrated that the blending process using a fluid-bed processor has several advantages over other methods, and the application of NIRS with an optical fiber probe as PAT system for a fluid-bed blending process could be high feasible.

• 대한영양사협회학술지
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• 제30권1호
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• pp.61-73
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• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

• 한국식품과학회지
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• 제42권4호
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

• 식품과학과 산업
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• 제50권3호
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• pp.51-59
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• 2017

Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• Journal of Biosystems Engineering
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• 제33권6호
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• pp.410-415
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• 2008

On-line monitoring of fresh tomato paste processing was done using two radio frequency (RF) sensors resonant at 85 and 110 MHz. Fresh tomato juice with soluble solid content of about $5^{\circ}Brix$ was evaporated up to $23^{\circ}Brix$ and diluted down to about $5^{\circ}Brix$ again with a pilot scale evaporator. The RF sensors were installed in a processing pipe and monitored. The pastes at a specific $^{\circ}Brix$ level were sampled and analyzed for physical properties such as soluble solid content and viscosity. The relationships between sensor outputs and measured physical properties were analyzed. Analysis results showed RF sensor is feasible to apply on-line monitoring of tomato paste processing.

• 대한한의학회지
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• 제20권1호
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• pp.44-51
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• 1999

Analysis of residual pesticides in herbal drugs was performed by GC-ECD and GC-MS. Especially, selected ion monitoring(SIM) technique was applied to increase the GC/MS sensitivity. Analysis of residual pesticides was determined sensitivity and selectively without any internal standard by setting the SIM technique to their characteristic fragments for quantitation ion and confirmation ion. The combination of two detector, GC-ECD and MS-SIM technique, is abailable for determining a multiclass residual pesticides in herbal drugs. The average recoveries through the method were $65.9%{\sim}99.7%$ in herbal drugs. The data of gas chromatographic analysis was compared with the limits of residual pesticides in herbal drugs and agricultural foods. 4. 4-DDT was detected above the limits to the residual pesticides in herbal drugs. Diazinon and EPN were detected, but the limits of residual pesticides were less than that of agricultural foods.

• 한국식품영양학회지
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• 제24권4호
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• pp.680-686
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• 2011

The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby find out the optimal communication method to give desirable information to the general public. To perform this study were recruited and trained by monitoring education before and during the study. 3 domestic TV channels were selected to be monitored, for 3 months. Results of this study were as follows: First, the total reporting cases of information about foods and nutrition were 154, When each monitored contents was seen from the domain of programs, 128 cases(83.1%) were from current affairs and information program, and 26(16.9%) were from entertainment program. Second, according to survey by channel cases are 26(16.9%) from KBS, 54 cases(35.1%) from MBC, 74 cases(48.1%) from SBS, which means SBS reported the most about nutritional foods. Third, the frequency of reporting information on the overall diet and food & ingredient, cuisine & cookey, health & diet therapy and obesity & diet in order. Forth, among the 26 cases of positive or negative implications made by each cannel of KBS, 18 cases were delivered in positive ways, 7 cases had positive and negative point of views mix together, and 1 cases was negatively delivered. Finally, the most important thing is to organiae the advisory team by connecting mass media and specialist, and the educational program of nutrition should be developed for the communication of right information about foods and nutrition.

• 한국환경성돌연변이발암원학회지
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• 제19권2호
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• pp.95-101
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• 1999

Risk Assessment is an important area in toxicology and the methodology for risk assessment has been developed. Mathematical models used for risk assessment include one-hit multi-hit, two-stage, probit logistic, multistage, and linearized multistage models. For the assessment of exposure dose, environmental monitoring has been applied, but it has limitation to accurately assess exposure level because the levels in the air, water, foods, and soil may vary depending on time of sampling. In addition, humans can be exposed to various sources of exposure and thus it will be impossible to estimate the total level of exposure in humans by environmental monitoring. To eliminate the limitation of environmental monitoring, a direct measurement of toxic materials or modified biomolecules (called biomarkers) associated with the exposure of toxic materials is needed. Here, scientific basis of biomarkers and future direction have been considered for the assessment of carcinogen exposure and cancer risk in humans.

• 한국식품과학회지
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• 제38권5호
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• pp.605-608
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• 2006

2004년 9월부터 12월까지 경인지역으로 수입되는 원료농산물 및 가공식품에 대하여 유전자재조합성분 함유여부 및 유전자재조합식품 표시제 이행실태를 확인하기 위하여 모니터링을 실시하였다. 분석방법은 유전자재조합식품 검사지침에 따랐으며, 콩류가공품(원료콩 포함) 64건, 옥수수 가공품(원료 옥수수 포함) 52건, 콩 및 옥수수 함유식품 4건 등 총 120 건을 분석대상으로 하였다. 분석결과 콩을 원료로 하는 콩류가공품 1건, 콩 및 옥수수 혼합 가공식품 1건 등 총 2건에서 유전자재조합 콩인 round-ready soybean 성분을 확인 할 수 있었다. 그러나 유전자재조합 옥수수 (Bt11, GA21, T25, E176, Mon810)를 포함하는 가공식품은 확인되지 않았다. 그리고 콩 가공품 3건, 옥수수가공품 8건, 콩 및 옥수수가공품 1건 등 총 12건에서는 내재성유전자를 확인할 수 없어 검사불능으로 판정되었다. 유전자재조합성분이 확인된 시료 2건은 구분유통증명서를 구비하고 있었으며, 검사불능 시료의 경우 대부분 옥수수전분을 포함하는 제품으로 확인되었고, 추출된 유전자를 양상을 분석한 결과 크기가 300 bp 이하로 절단되어 PCR법을 이용한 분석 시 주형유전자로 사용하기에는 충분 하지 않은 것으로 판단된다.