• Journal of Information Processing Systems
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• 제19권2호
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• pp.139-148
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• 2023

Current food-traceability platforms suffer from problems such as inconsistent traceability standards, a lack of public credibility, and slow access to data. In this work, a combined code and identification method was designed that can achieve more secure product traceability using the dual anti-counterfeiting technology of a QR code and a hidden code. When the QR code is blurry, the hidden code can still be used to effectively identify food information. Based on this combined code, a food-safety traceability platform was developed. The platform follows unified encoding standards and provides standardized interfaces. Based on this innovation, the platform not only can serve individual food-traceability systems development, but also connect existing traceability systems. These will help to solve the problems such as non-standard traceability content, inconsistent processes, and incompatible system software. The experimental results show that the combined code has higher accuracy. The food-safety traceability platform based on the combined code improves the safety of the traceability process and the integrity of the traceability information. The innovation of this paper is invoking the combined code united the QR code's rapidity and the hidden code's reliability, developing a platform that uses a unified coding standard and provides a standardized interface to resolve the differences between multi-food-traceability systems. Among similar systems, it is the only one that has been connected to the national QR code identification platform. The project has made profits and has significant economic and social benefits.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.624-632
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• 1997

This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)

• 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 Nutrition and Health
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• 제31권7호
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• pp.1192-1205
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• 1998

The purpose of this study was to develop a software system for computerized menu planning program by food exchange group. In this research, Powerbuilder 5.0 was used. This study provides food service manegers with more effective manegement system and scientific menu. Software programs developed in this study were summerized as follows : 1) Programs for outputing standard amounts of the exchange food groups fir calories. 2) Programs for inputing the cooking type code, the food code and the food amount of the menu. 3) Programs for outputing distribution of the exchange food groups of the computerized menu. 4) Programs f0r calculating the price of each food and menu. 5) Programs for calculating the nutrient contents of each food and menu. 6) Programs for calculating fatty acids of dietary intake. 7) Programs for calculating PUFA : MUFA : SEA ratio and ω/sub 6/ : ω/sub 3/ ratio and evaluating the status of dietary intake. 8) Programs for inputing the purchasing amount of food. 9) Programs for outputing the menu table. 10) Programs for inputing and modifing the cooking types in the cooking types file. 11) Programs for inputing and modifing the prices in the food prices Ue.(Korean J Nutrition 31(7) 1192-1205, 1998) a 본 연구에서는 식품교환군을 이용하여, 정상인 피급식자는 물론, 환자나 운동선수들을 대상으로 하여 , 개인식단은 물론 단체급식 식단도 작성할 수 있는 컴퓨터 프로그램을 개발하였다. 이 프로그램은 식단 작성표 프로그램. 식품의 일반성분과 지방산 함량 분석 프로그램, 기타 영양 평가 프로그램 음식목록표 및 음식 조리법 작성 프로그램, 식품가격표 작성 프로그램 및 식단표와 1끼 영양분석표의 출력 프로그램 등의 System으로 되어있다. 그리고 작성한 3끼의 식단을 지정해 주면, 1일의 영양분석도 평가해 주는 1일 영양분석 평가 프로그램도 연결되어 있다. 이 프로그램은 사용자가 직접 식품의 가격 및 모든 data를 검색, 수정, 삭제하거나 추가로 입력할 수 있다. 또 영양과 예산에 맞는 정확한 식단을 작성할 수 있으며 , 기타 영양 평가 검색도 할 수 있다.

• Safe Food
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• 제6권2호
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• pp.40-46
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• 2011

• 한국수산과학회지
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• 제54권3호
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• pp.251-260
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• 2021

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제15권12호
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• pp.973-977
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• 2009

이력추적관리시스템은 상품의 생산과 유통의 모든 단계에서 추적 조사 기록이 가능한 시스템을 의미한다. 국내에서는 건강과 직접적으로 관련이 있는 식품의 이력추적에 대한 관심이 높다. 본 연구에서는 전통의학분야에서 사용되어지는 한약재를 대상으로 RFID 기술을 적용하여 이력추적관리 프로세스를 제안한다. 세계적인 표준으로 채택되고 있는 RFID 코드체계 구성과 한약재의 이력관리 프로세스, 현재 진행되고 있는 한약재 이력관리시스템을 분석하였다. 우선적으로 RFID 기술에 적합한 새로운 한약재 이력추적관리 프로세스를 설계하였으며, 이 프로세스에 적합하도록 ISO 표준과 국내의 농수산물 표준코드를 활용하여 한약재 이력정보 추적을 위한 RFID 코드체계를 제안한다. 코드체계 설계는 한약재의 추적에 있어 식별자로서의 역할을 담당하기에 가장 중요한 요소이다. 제안된 코드체계는 96비트 길이 내에서 국가구분, 관리기관, 구분자, 식별번호, 일련번호로 구성되어 있다. 마지막으로 이력추적시스템 내에서 코드발급프로세스를 정의하였다.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.171-175
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• 2004

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교${\cdot}$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색제3호, 적색제3호, 청색제2호 및 황색제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECF와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.64-68
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• 2005

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교$\cdot$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색 제3호, 적색 제3호, 청색 제2호 및 황색 제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECFA와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• 한국식생활문화학회지
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• 제32권3호
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• pp.235-243
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• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.