• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1567-1582
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• 2015

The purpose of this study was to examine the status of environmentally-friendly ingredients and dietitians' perceptions toward them in order to find for improvement. Data was collected from questionnaires completed by 202 school dietitians and nutrition teachers in Chungbuk, and this data was analyzed utilizing the SPSS 20.0 program. The results obtained from this study were as follows: 'mixed grains (58.9%)' and 'eggs (36.6%)' were found to be the most used environmentally-friendly ingredients. 81.7% of the respondents said they 'never used' marine products, whereas 'fruits (43.6%)', 'pork (40.8%)', and 'fish (54.5%)' were the most preferred ingredients. Dietitians and nutrition teachers used environmentally-friendly marine products less than other ingredients, had a poor understanding about environmentally-friendly marine products, and demonstrated low reliability and belief in the necessity of the system. In order to verify the environmentally-friendly status of the ingredients, marks on the product and documents of certification were mostly used. In order to improve the supply system, a more strict tracking system in the distribution process by securing more reliable suppliers is required.

• Journal of Distribution Science
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• v.13 no.7
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• pp.41-51
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• 2015

Purpose - This study analyzes loading efficiency by loading pattern for package standardization and reduction of logistics costs, along with the creation of revenue for the revenue review panel (RRP) of Membership Wholesale Clubs (MWC). The study aims to identify standard dimensions that can help improve the compatibility of the pallets related to display patterns preferred by the MWC and thereby explore ways to enhance logistics efficiency between manufacturers and retailers through standardization. Research design, data, and methodology - The study investigates and analyzes the current status based on actual case examples, i.e., manufacturer A and Korea's MWC (A company, B company, and C company), and thus devises improvement measures. To achieve this, the case of manufacturer A delivering to MWC was examined, and the actual pallet display patterns for each MWC were investigated by visiting each distribution site. In this study, TOPS (Total Optimization Packaging Software, USA) was used as the tool for pallet loading efficiency simulations the maximum allowable dimension was set to 0.0mm to prevent the pallet from falling outside the parameters, and the loading efficiency was analyzed with the pallet area. In other words, the study focused on dimensions (length x width x height) according to the research purpose and thereby deduced results. Results - The analysis of pallet loading patterns showed that the most preferred loading patterns for loading efficiency according to product specification, such as pinwheel, brick, and block patterns, were used in the case of the general distribution products, but the products were configured with block patterns in most cases when delivered to MWCs. The loading efficiency by loading pattern was analyzed with respect to 104 nationally listed standard dimensions. Meanwhile, No.51 (330 × 220mm) of KS T 1002 (1,100 × 1,100mm) was found to be the dimension that could bring about an improved loading efficiency, over 90.0% simultaneously in both the T-11 and T-12 pallet systems in a loading pattern configuration with the block pattern only, and the loading efficiency simulation results also confirmed this as the standard dimension that can be commonly applied to both the T-11 pallet (90.0%) and the T-12 pallet (90.7%) systems. Conclusions - The loading efficiency simulation results by loading pattern were analyzed: For the T-11 pallet system, 17 standard dimension sizes displayed the loading efficiency of 90.0% or more as block patterns, and the loading capacity was an average of 99.0%. For the T-12 pallet system, 35 standard dimension sizes displayed the loading efficiency of more than 90% as block patterns (the average loading efficiency of 98.6%). Accordingly, this study proposes that the standard dimensions of 17 sizes with the average loading efficiency of 99.0% should be applied in the use of the T-11 pallet system, and those of 35 sizes with the average loading efficiency of 98.6% should be reviewed and applied in the use of the T-12 pallet system.

• Journal of Korean Society for Atmospheric Environment
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• v.34 no.1
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• pp.1-15
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• 2018

Nation-wide systematic and comprehensive measurements of air quality criteria species have been made over 340 sites currently in Korea since 1990. Using these data, temporal and spatial trends of $SO_2$, $PM_{10}$, $NO_2$, $O_3$, CO and $O_x(NO_2+O_3)$ were analyzed to characterize and evaluate implementing efficiency of air quality policy and regulations. Due to strict and effective policy to use cleaner fuels in late 1980s and 1990s, the primary pollutants, such as $SO_2$, CO, and $PM_{10}$ decreased sharply by early 2000s in all parts of Korea. After this period, their concentrations declined with much lower rates in most parts of Korea. In addition, isolated but noticeable numbers of places, especially in major ports, newly developing towns and industrial parks, sustained high levels or even showed further degradation. Despite series of emission control strategies were enforced since early 1990s, $NO_2$ concentrations haven't changed much till 2005, due to significant increase in number of automobiles. Nevertheless, we confirmed that the staggering levels of $NO_2$ and $PM_{10}$ improved evidently after 2005, especially in Seoul Metropolitan Area (SMA), where enhanced regulations for $NO_2$ and $PM_{10}$ emissions was imposed to automobiles and large emission sources. However, their decreasing trends were much lessened in recent years again as current air quality improvement strategies has been challenged to revise further. In contrast to these primary species, annual $O_3$, which is secondary product from $NO_2$ and volatile organic compounds (VOCs), has increased consistently with about 0.6 ppbv per year in every urban part of Korea, while yearly average of daily maximum 8-hour $O_3$ in summer season had a much higher rate of 1.2 ppbv per year. Increase of $O_3$ can be explained mainly by reductions of NO emission. Rising background $O_3$ in the Northeast Asia and increasing oxidizing capacity by changing photochemistry were likely causes of observed $O_3$ increase. The future air quality policy should consider more effective ways to lower alarming level of $O_3$ and $PM_{10}$.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.86-93
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• 2009

This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.5
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• pp.60-69
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• 2008

The principal reasons for applying a pigment coating to paper are to improve appearance and printability. The pigment coating provides a surface that is more uniform and more receptive to printing ink than are the uncoated fibers and, in turn, both facilitates the printing process and enhances the graphic reproduction. The improvement in print quality is readily apparent, especially in image areas or when multiple colors are involved. Although pigment coating of paper is to improve the printability, coated paper is not completely free from printing defects. Actually there are a number printing defects that are observed only with the coated papers. Among the printing defects that are commonly observed for coated papers, print mottle during multi-color offset printing is one of the most concerned defects, and it appears not only on solid tone area but also half dot print area. There are four main causes of print mottle ranging from printing inks, dampening solution, paper, and printing press or its operation. These indicates that almost every factors associated with lithographic printing can cause print mottle. Among these variation of paper quality influences most significantly on print mottle problems in multicolor offset printing, and this indicates that paper is most often to be blamed for its product deficiency as far as print mottle problems are concerned. Furthermore, most of the print mottle problems associated with paper is observed when coated papers are printed. Uncoated papers rarely show mottling problems. This indicates that print mottle is the most serious quality problems of coated paper products. Overcoming the print mottle is becoming more difficult because the operating speeds of coating and printing machines are increasing, coating weights are decreasing, and the demands on high-quality printing are increasing. Print mottle in offset printing is caused by (a) nonuniform back trap of ink caused by a nonuniform rate of ink drying, referred as "back trap mottle, and (b) nonuniform absorption of the dampening solution. Furthermore, both forms of print mottle have some relationship to the structure of the coated layer. The surest way of eliminating ink mottling is to eliminate unevenness in the base paper. Coating solutions, often easier to put into practice, should, however, be considered. In this paper the principal factors influencing print mottle of coated papers will be discussed. Especially the importance of base paper roughness, binder migration, even consolidation of coating layers, control of the drying rate, types of binders, etc. will be described.

• Korean Journal of Organic Agriculture
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• v.27 no.4
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• pp.437-452
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• 2019

The HACCP evaluation standards for the meat packaging plant are divided into general scale HACCP evaluation standard and small scale HACCP evaluation standard. There are 69 evaluation items in the general scale HACCP evaluation criteria, of which 54 items in the prerequisite management and 15 items in the HACCP management are included. The number of small scale HACCP evaluation items are 20 and about 29% of the general scale HACCP evaluation items. This may not be enough to produce a safety livestock products for the purpose of implementing the HACCP system due to the nature of the meat packaging plant, which does not show much difference in the production process or method of product depending on the scale. To improve the small scale HACCP evaluation standard, the importance of each item was compared with the small scale HACCP evaluation based on the rate of non-compliance and the severity levels in the general scale HACCP evaluation items. As a result of the study, 8 items were derived from the prerequisites management, 2 items were derived from the HACCP management, and some similar evaluation items were grouped together. Finally, 10 items were added to the 20 items of the existing small scale HACCP evaluation items. In this study, study on the safety management of domestic livestock products are continuously carried out, so that it is possible to provide safety livestock products to consumers and contributes to securing competitiveness of domestic livestock industry.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.191-203
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• 2011

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).

• Food Science of Animal Resources
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• v.23 no.4
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• pp.327-332
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• 2003

This study was conducted to investigate the characteristics of strains which were isolated from market milk treated with ESL(extended shelf life) and conventional system, and to compare the microbiological quality of ESL milk with conventional milk. In order to characterize the isolated strains, purification, Gram staining, spore staining, catalase, oxidase, motility test, and identification by means of automatic identificator were performed. The results obtained are as follows: total 364 selected strains were analyzed in this study. Depending upon the isolated source, the number of strains from conventional milk was found to be Higher than ESL-milk. By means of grouping of total strains, Bacillus ssp. and Staphylococcus ssp. showed to be predominant. But most of strains were distributed with various groups except Lactobacillus ssp. When the isolates were compared with milk process methods, Enterococcus ssp. was detected much on market milk treated with LTLT pasteurization. Also, Pseudomonas ssp. was detected much on conventional milk treated with UHT pasteurization. By comparison with genus groups depending upon storage temperature of market milk, the higher milk storage temperature increased, the most frequency detected Bacillus ssp. increased. Also, Pseudomonas ssp. was detected most frequently at 10$^{\circ}C$ storage condition. Generally this genus derived from post-contamination during milk processing and related to the quality of market milk during chilled system. In conclusion, it was shown that ESL system reduced post-contamination during milk process, following the improvement of product quality and life cycle during the distribution of market milk.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.