• 식품보건융합연구
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• 제9권4호
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Strategy21
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• 통권34호
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• pp.149-177
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• 2014

Today distant oceans around the world are regarded as a major 'global commons' for international trade and transportation. Korea is not an exception, because Korea hugely depends on sea lines of communication (SLOC) for supplying vital commodities such as food and energy resource. As a result, assuring a free and safe use of distant ocean beyond territory is also an important agenda for Korea's maritime security. However there are a number of challenges for Korea to enjoy a free and safe use of distant ocean; dangers of regional maritime conflict in East Asia, naval arms race of China and Japan, and concerns on possible decline of U.S naval presence and power projection capabilities. These factors provide a reasonable basis for Republic of Korea Navy (ROKN) to pursue capabilities for major naval operations at distant ocean in a long-term perspective toward the year 2030. The introduction of aircraft carrier and nuclear-powered submarine is a key requirement for achieving this goal. ROKN needs to acquire a 'multi-role strategic landing platform' type of light aircraft carrier, which takes a role to escort naval task force by providing air superiority at distant ocean. Additionally nuclear-powered submarine will offer ROKN a formidable power to carry out offensive missions effectively at distant ocean.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2001년도 The Asia-Pacific Conference on Reproductive Biology and Environmental Sciences
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• pp.267-269
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• 2001

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.378-383
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• 2016

Diabetic kidney disease is the most common and severe chronic complication of diabetes. The leaf of Diospyros kaki Thumb (persimmon) has been commonly used for herbal tea and medicinal purposes to treat a variety of conditions, including hypertension and atherosclerosis. However, the effect of persimmon leaf on kidney failure has not been investigated. This study aimed to examine the role of persimmon leaf in protecting the diabetes-associated kidney damage in a mouse model of type 2 diabetes. Mice were fed either a normal chow diet with or without powered persimmon leaf (5%, w/w) for 5 weeks. In addition to kidney morphology and blood markers of kidney function, we assessed levels of oxidative stress markers as well as antioxidant enzymes activities and mRNA expression in the kidney. Supplementation of the diet with powered persimmon leaf not only decreased the concentration of blood urea nitrogen in the plasma but also improved glomerular hypertrophy. Furthermore, the persimmon leaf significantly decreased the levels of hydrogen peroxide and lipid peroxide in the kidney. The activities of superoxide dismutase, catalase, and glutathione peroxidase and the mRNA expression of their respective genes were also increased in the kidney of persimmon leaf-supplemented db/db mice. Taken together, these results suggest that supplementation with the persimmon leaf may have protective effects against type 2 diabetes-induced kidney dysfunction and oxidative stress.

• Journal of Biosystems Engineering
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• 제32권4호
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• pp.237-246
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• 2007

In this study, the microwave free-space transmission technique was used to measure the dielectric property of powdered food at microwave frequencies. The sample holder was designed and fabricated to transmit the microwave signals ranging from 1 to 15GHz. From the microwave propagation theory the equation expressing the dielectric property of powdered food was derived and validated by standard dielectrics. The dielectric property of powdered food such as wheat flour, coffee powder and milk powder was measured and analyzed. In the uniform range of bulk density of material, the real parts of permittivity of the food samples increased with the increase of moisture content, bulk density and temperature of the samples. The propagation properties such as attenuation and phase shift increased linearly as the moisture density of the food samples increased. As a measuring frequency of the moisture content, the X-band was recommended.

• 동아시아식생활학회지
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• 제16권6호
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• 식품과학과 산업
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• 제54권3호
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• pp.124-131
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• 2021

4차 산업혁명과 더불어 기술의 발전 속도는 더욱 빨라지고 있는 추세에 있다. 4차 산업혁명의 주요 핵심이 되는 기술들을 중심으로 산업구조, 사회환경과 메가트렌드가 변화하고 있다. 특히, 코로나 팬데믹의 상황은 혁신기술의 적용을 촉진하고 사회 모든 분야에 걸쳐 적용될 것을 요구하고 있다. 식품 산업은 노동집약적으로 이루어져 있고 사람 간 접촉이 불가피한 특성이 있기 때문에 코로나와 같은 상황에서는 기술의존도가 더욱 높아져 식품의 제조 및 가공에 기계 및 자동화 도입은 필수적이라고 볼 수 있다. 앞서 국내를 포함한 주요국들의 스마트 식품 안전관리 추진동향을 살펴본 결과, 인공지능이나 사물인터넷 등 사람이 아닌 스마트한 기술적 접근을 통해 사고예방 및 예측력을 강화하는 방향으로 발전해가고 있다. 빠르게 변화하고 있는 식품산업에 발맞춰 식품 안전관리에 있어서도 혁신기술을 빠르게 도입하려는 노력을 기울이고 있으므로 향후 몇 년 뒤에는 지금보다 빠른 식품사고 원인규명과 예측 및 분석능력 증대를 통해 사후관리가 아닌 사전적 대응체계로 전환해 나갈 수 있을 것으로 기대한다.

• 식품보건융합연구
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• 제5권6호
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• pp.5-9
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• 2019

Desalination requires large energy. This experiment deals to desalinate brackish water through solar panels. The discharge from desalination plants is almost entirely water, and .01 percent is salt. Desalination is a process that extracts minerals from saline water. Solar-powered desalination technologies can be used to treat non-traditional water sources to increase water supplies in rural, arid areas. Water scarceness is a rising dilemma for large regions of the world. Access to safe, fresh and pure clean drinking water is one of the most important and prime troubles in different parts of the world. Among many of water cleansing technologies solar desalination/distillation/purification is one of the most sustainable and striking method engaged to congregate the supply of clean and pure drinkable water in remote areas at a very sound cost. Six types of dripper having discharge 3 - 8 lh-1 were installed one by one and measured discharge and volume of clean water indicated that at 6 lh-1 untreated water discharge have maximum evaporation and volume of clean water was 19.2 lh-1 at same temperature and radiations. Now strategy was developed that when increased the temperature the intake discharge of untreated water must be increased and salt drained water two times more than treated water.

• 동아시아식생활학회지
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• 제7권2호
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• pp.159-165
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• 1997

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.65-71
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• 2005

Powered infant formula and baby food contaminated with Enterobacter sakazakii were reported to cause infection among infants and to be associated with sporadic cases and outbreaks of sepsis, menigitis, cerebritis, and necrotizing enterocolitis. Salmonella contamination of infant formula has also been responsible for multiple outbreaks. Other species of Enterobacteriaceae in powdered infant formula may be causative agents, about which there has been no report. Other pathogenic bacteria have been isolated from powdered infant formula but they were not associated with outbreaks among infant. While Enterobacter sakazakii caused disease in all age groups, premature infants under 28 days old and with birth weight are most sensitive to its infection. Even if low contamination level of the bacteria in powdered infant formula and baby food may not cause infection, the possibility to multiplicate during preparation and storage of reconstituted formula may increase. The etiological factors and pathogenecity of S. sakazakii have not been elucidated. There were wide variability in phenotype and genotype between its strains. S. sakazakii has been isolated from factory facility and surroundings more frequently than Salmonella and thus factory environment should be the source for post-processing contamination of the formula with S. sakazakii. Considering current technology to manufacture power infant formula and baby food it is impossible to sterilize powdered formula but the frequency of outbreak hazard by S. sakazakii can be reduced by pasteurizing the formula base before drying and shortening storage time of the reconstituted formula.