• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.5
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• pp.466-469
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• 2006

The bed stability of Streamline DEAE (p = 1.2 g/mL) in a 20mm (i.d.) glass expanded bed contactor, and its performance on the recovery of glucose 6-phosphate dehydrogenase (G6PDH) from unclarified yeast homogenate were investigated. A residence time distribution study showed that a stable expanded bed was achieved. The theoretical plate and Bodenstein numbers determined were 25 and 53, respectively. A recovery yield of 87% and purification factor of 4.1 were achieved in the operation using 5% (w/v) biomass concentration feedstock. The performance of the anion exchange EBAC was still considerable good at a biomass concentration as high as 15% (w/v).

• Journal of Distribution Science
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• v.14 no.8
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• pp.139-151
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• 2016

Purpose - In Chinese rose market, Korea competes against Latin American and African countries, but is not so competitive in terms of price and quality, implying the importance of using appropriate marketing strategies. This study aims to examine Chinese rose consumers' recognition and attributes of preference for roses produced in Korea, in order to use the result as baseline data for Korean rose exporters to China and provide implications that help establish a variety of marketing strategies targeting each region, income and age group. Research Design, Data and Methodology - 112 Chinese people were involved and interviewed in Chinese horticulture industry who had participated in 2016 Hortiflorexpo IPM Beijing. Online questionnaire survey was additionally conducted with 533 Chinese living in Korea and China. The Conjoint Analysis was conducted for region, age, and income group of respondents to estimate the relative importance of rose attributes evaluated by each population group and the utility derived from each attribute level. This process aimed to compare respective population groups for the relative importance and utility to derive implications for targeted marketing strategies. Results - The analysis finds that Chinese rose consumers prioritize rose color, followed by price, flowering stage, and flower size in purchasing roses. They prefer red roses most, followed by pink and then yellow. Moreover, they prefer larger roses, and relatively cheaper roses. The analysis reveals they prefer roses in their 20%-flowering stage to more than 40%-flowering stage. Conclusions - Establishing marketing strategies differentiated for each Chinese consumer group is critical in expanding Korean rose export. The analysis finds while Chinese consumers living in Beijing considered rose color and flowering stage more importantly than their counterparts in Shanghai, Chinese consumers living in Shanghai considered rose price and size more importantly than their counterparts living in Beijing. Therefore, establishing marketing strategies based on these attributes of preference in each region is necessary. Mid & low-income consumer groups considered price as the most important factor, and high-income consumer groups considered rose color as the most important one. It is, thus, important to focus on rose color when establishing a marketing strategy with targeting the high-income consumer group.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.176-185
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• 2008

The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of Education. Questionnaires were distributed to 400 school dieticians in elementary schools in Seoul and Gyeonggi Province, and 217 responses were collected. The majority of respondents (64%) defined PHF as food that easily decays at room temperature and over half of the respondents considered Korean cooked vegetables as a PHF. In addition, 4% of respondents completely excluded PHFs from their menus. Forty five percent of the respondents selected CCP rule 7 (delivery and distribution process) and 34% selected CCP rule 6 as the most difficult of the CCP rules to follow. Also, perceptions concerning food safety inspection and sanitation were not high in terms of validity, objectivity, and reliability among the evaluation criteria. The study results suggest that PHF as well as Potentially Hazardous Menu (PHM) definitions and guidelines should be re-established in consideration of traditional Korean food culture and the preparation of Korean foods.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.223-229
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• 2015

Milk is a food with high nutritional value as it contains abundant water, proteins, vitamins, lactose, fat, minerals, enzymes, etc. However, in order to make milk suitable for intake, it should be thermally treated to eliminate microbiologically hazardous factors. Heat treatment is an essential sanitation process for milk, but various precautions must be taken in order to process and preserve it. Therefore, various techniques should be developed to minimize the nutrient loss and to ensure that milk is safe for consumption, conservation, and distribution. However, the existing thermal pasteurization methods are harmful and increase the nutrient loss; moreover, no new thermal pasteurization methods are being researched that are safe for the human health and minimize the nutrient loss. Hence, this study aims to review new processes for thermal (low temperatures) and no thermal pasteurization methods that can minimize the nutrient loss during milk pasteurization.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.915-927
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• 2022

Recently, protein-fortified milk powders are being widely consumed in Korea to prevent sarcopenia, and the demand for high-protein food powders is continuously increasing in the Korean market. However, spray-dried milk proteins have poor flowability and wettability owing to their fine particle sizes and high inter-particle cohesive forces. Fluidized bed agglomeration is widely used to improve the instant properties of food powders. This study investigated the effect of fluidized bed agglomeration on whey protein isolate (WPI)-fortified skim milk powder (SMP) at different SMP/WPI ratios. The fluidized bed process increased the particle size distribution, and agglomerated particles with grape-like structures were observed in the SEM images. As the size increased, the Carr index (CI) and Hausner ratio (HR) values of the agglomerated WPI-fortified SMP particles exhibited excellent flowability (CI: <15) and low cohesiveness (HR: <1.2). In addition, agglomerated WPI-fortified SMP particles exhibited the faster wetting time than the instant criterion (<20 s). As a result, the rheological and physical properties of the WPI-fortified SMP particles were effectively improved by fluidized bed agglomeration. However, the fluidized bed agglomeration process led to a slight change in the color properties. The CIE L^* decreased, and the CIE b^* increased because of the Maillard reaction. The apparent viscosity (η_a,10) and consistency index (K) values of the rehydrated solutions (60 g/180 mL water) increased with the increasing WPI ratio. These results may be useful for formulating protein-fortified milk powder with better instant properties.

• Journal of Distribution Science
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• v.9 no.2
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.951-959
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• 2021

The study investigated the effect of food safety knowledge, food safety trust and the factors influencing organic food purchase intention in the 'new normal' of the COVID-19 pandemic. The study employed non-contrived and cross-sectional methods. The data was collected in Malaysia using convenience sampling. A total of 330 valid questionnaires were analyzed using Structural Equation Modelling (SEM) and PROCESS for hypothesis testing. The study revealed a significant relationship involving food safety knowledge on personal attitude, perceived social pressure, and perceived autonomy. Moreover, organic food purchase intention was found to be influenced by personal attitude, perceived social pressure, and perceived autonomy. Interestingly, trust in organic food safety moderated the relationship between perceived autonomy and organic food purchase intention. The study proved valuable for stakeholders and organic food producers to understand the 'new normal' COVID-19 market scenario for a sound understanding of the market and the sustainability of the organic food industry. A new research framework is proposed and validated, related to individual purchase decision in global health issues which is limited in current literature. Hence, the study contributed to a better comprehension of green consumerism mainly in the Asian market.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.357-364
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• 2016

Purpose: This study was performed to define the drying characteristics of sorghum by developing thin layer drying equations and evaluating various grain drying equations. Thin layer drying equations lay the foundation characteristics to establish the thick layer drying equations, which can be adopted to determine the design conditions for an agricultural dryer. Methods: The drying rate of sorghum was measured under three levels of drying temperature ($40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$) and relative humidity (30%, 40%, and 50%) to analyze the drying process and investigate the drying conditions. The drying experiment was performed until the weight of sorghum became constant. The experimental constants of four thin layer drying models were determined by developing a non-linear regression model along with the drying experiment results. Result: The half response time (moisture ratio = 0.5) of drying, which is an index of the drying rate, was increased as the drying temperature was high and relative humidity was low. When the drying temperature was $40^{\circ}C$ at a relative humidity (RH) of 50%, the maximum half response time of drying was 2.8 h. Contrastingly, the maximum half response time of drying was 1.2 h when the drying temperature was $60^{\circ}C$ at 30% RH. The coefficient of determination for the Lewis model, simplified diffusion model, Page model, and Thompson model was respectively 0.9976, 0.9977, 0.9340, and 0.9783. The Lewis model and the simplified diffusion model satisfied the drying conditions by showing the average coefficient of determination of the experimental constants and predicted values of the model as 0.9976 and Root Mean Square Error (RMSE) of 0.0236. Conclusion: The simplified diffusion model was the most suitable for every drying condition of drying temperature and relative humidity, and the model for the thin layer drying is expected to be useful to develop the thick layer drying model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.