• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.132-140
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• 1997

Additives in plastics are capable of migrating from the packaging materials into the foodstuffs, thereby presenting a source of contamination and a potential health risk to the consumer. The migration from packaging materials into foodstuffs is first of all regulated by examining the amounts of global and specific migrated components. Besides, there is worldwide still a need for practical methods for measuring and monitoring migration from polymers, especially for the testing of migration into fatty foodstuffs. Therefore, these studies were undertaken to investigate the safety status of domestic plastic packaging materials with respect to migration. Another objective of this study was to examine the applicability of ethanol as an alternative fatty food simulant substituting for olive oil and n-heptane. The evaporation residues for various dometic plastic samples determined as described in Korean food laws were in the level from 4.3 to 14.5 mg/$\ell$, which were much lower than the limit value of 150 mg/$\ell$. The global migration values into 95 % ethanol showed to be comparable to those into n-heptane, while the olive oil migration values were comparably higher than those into ethanol or n-heptane and moreover they were not reproducible. The kinetic migration begavior of additives in polyolefin samples into 95% ethanol showed a Fickian diffusion process. The results of these studies on global migration and kinetic testings demonstrate that the ethanol could be successfully substitute for the olive oil and n-heptane as an alternative fatty food simulant, at least in contact with polyoefins.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.2
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• pp.49-59
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• 2002

The main function of plastic materials in food packaging is to preserve a food for safe transportation and storage. The interactions between food and plastic materials in food packaging have become increasingly important for food quality and safety because monomer, low molecular weight components, or additives of plastic packaging materials can migrate into a food. The use of antioxidants in plastic materials can help protect the degradation of film itself and retard the oxidation of a packaged food containing lipid, through the migration of antioxidant from the packaging to a product via an evaporation / sorption mechanism. Nowadays, antioxidant (BHT) impregnated plastic materials are used for commercial food packaging application with the intention of achieving an extended shelf life of food in USA. Alpha tocopherol, as one of the most important free radical scavengers, has been well known in biological systems. Moreover, the potential use of alpha tocopherol as an additive for polymers used in the packaging industry may offer the most positive perception from both consumers and manufacturers. Alpha tocopherol has been used as an antioxidant for polyolefin resins fabricated to both bottles and film and has applications in the food packaging industry as a replacement for BHT. Today, alpha tocopherol offers an attractive choice for use as an antioxidant in polymers. This paper provides an overview of antioxidant effectiveness and applications for its use by the food packaging industry based on the evaporation-sorption mechanism of a packaging model product, where quality is associated with lipid oxidation. Important analytical techniques for predicting antioxidant interaction between the package system and product are discussed.

• Health Policy and Management
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• v.29 no.2
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• pp.195-205
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• 2019

Background: The food and food service influence the quality of life and the general health condition of older persons living in long-term care (LTC) facilities. Purchasing good food materials is a ground of good food service. In Korea, the residents in LTC facilities should pay for the cost of food materials and ingredients out of their pocket because it is not covered by LTC insurance. This study explored what factors affect the cost of food materials paid by LTC facility residents and which factor affects most. Methods: We used data from the study on out-of-pocket payment on national LTC insurance, which surveyed 1,552 family caregivers of older residents in LTC facilities. We applied conditional multi-level model, of which the first level represents the characteristics of care receivers and caregivers and its second level reflects those of LTC facilities. Results: We found that the facility residents with college-graduated family caregivers paid 11,545 Korean won more than those with less than elementary-graduated ones. However, the income level of family caregivers did not significantly affect the amount of the food material cost of the residents. The residents in privately owned, large, metropolitan-located facilities were likely to pay more than those in other types of facilities. The amount of the food material cost of the residents was mainly decided by the facility level factors rather than the characteristics of care recipients and their family caregivers (intra-class correlation=82%). Conclusion: These findings suggest that it might be effective to design a policy targeting facilities rather than residents in order to manage the cost of food materials of residents in LTC facilities. Setting a standard price for food materials in LTC facilities, like Japan, could be suggested as a feasible policy option. It needs to inform the choice of LTC users by providing comparable food material cost information. The staffing requirement of nutritionist also needs to be reviewed.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.240-252
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• 2010

The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.

• Korean Journal of Social Welfare Studies
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• v.43 no.2
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• pp.31-60
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• 2012

This case study tried to explore the food insecurity experiences of poor households with children, since 'food insecurity experiences' of poor households represents economic inequality and social deprivation in the midst of a affluent society. Interviewees in this reports reported that they have found difficulties with buying right or enough food materials due to short of income. As well, they have usually experienced the selection and use of only low-grade foods, substitution for more cheap food materials, limitation of available food materials(especially, meats and fruits), and monotonous diets in their everyday lives. Sometimes, their children skipped their meals due to their monotonous diets. To sum up, I could identify that they(poor households with children) had experienced many components of 'food insecurity' constructs in their daily lives. In spite of, there are some distinction between reports through food insecurity scale and records of interviews and the various foods-supply programs have supplemented their food insecure situation. Therefore, we should give consideration to these in the use and interpretation of the results of food insecurity scales.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.190.1-190.1
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• 2003

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.208-212
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• 2003

This study was performed to examine the effects of chaff as bulking materials on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Volume ratios of food wastes to chaff in reactor Control, Ch-1, Ch-2, Ch-3 and Ch-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The lowering of the volume ratio of food wastes to chaff resulted in the ascending of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the volume ratio of food wastes to chaff resulted in the more fast time of pH ascending. The lowering of the volume ratio of food wastes to chaff resulted in the more fast consistency in the weight and volume reduction rates. Salinities were condensed by reaction days. The final salinity of Control was 2.79%, and the final range of salinities of chaff mixtures was 2.18 - 2.37%.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.40-54
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• 2006

It's not easy to detect the high quality and functional compounds for control quality of food materials. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex odors. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in the field of functional foods. Numbers of applications of an electronic nose in the functional food industry include discrimination of habitats for medicinal food materials, monitoring storage process, lipid oxidation, and quality control of food and/or processing with principal component analysis, neural network analysis and the electronic nose based on GC-SAW sensor. The electronic nose would be possibly useful for a wide variety of quality control in the functional food and plant cultivation when correlating traditional analytical instrumental data with sensory evaluation results or electronic nose data.

• Food Engineering Progress
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• v.21 no.4
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• pp.303-311
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• 2017

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at $100^{\circ}C$ and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.