• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.313-321
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• 2007

The study examined the level of understanding and satisfaction of parents who should receive the food materials and monitor the food service, and would provided the basic data for more desirable school feeding system. The analysis was based on the participation level in materials receiving and food service monitoring, condition of equipment, knowledge about materials and the opinions about monitoring education. 160 monitors out of Daejeon primary schools were used and 60% of them were in the age of thirties and the others were in forties. Equipment condition for material receiving was good and most of the monitors were familiar with the ways of using the machines. Difficulties of material receiving were found in meat(65.6%) and sea food(21.9%), and the ratios of activities and the intention to participate in monitoring education were high with 25.0% and 72.5% respectively. Most of the monitors thought sanitary conditions of food materials(100.0%) and delivery persons(96.9%) were very good or good. And 90% of the respondents changed their perception of school food service positive after monitoring. In conclusion, most of the parents wanted to participate in the monitoring and material receiving actively and showed great willingness to receive monitoring education.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.10 no.1
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• pp.63-68
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• 2004

The regulations for migration amounts in USA, EU and Korea are investigated to compare the actual overall and specific migration date from plastic food packaging materials. Among the packaging materials regulated in above countries, printing ink solvents on packaging materials is used very widely and sometimes cause off-flavor in the food by migration of residual solvents. Even though migration of the residual solvents dose not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. Therefore regulation and development of analytical method for amount of residual ink solvents are very important issue in food industry. The headspace analytical method and tenax method for residual ink solvent on food packaging materials were evaluated from the accuracy, precise, swiftness and convenience of viewpoint. Headspace analytical method was selected and recommended for using in food industry field.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.334-343
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• 1996

Quality evaluation for food and agricultural products have always been one of the most elusive problems associated with the handling , processing and marketing in a food plant production. In order to detect physical foreign materials in food and agricultural products, non-destructive techniques have been developed for many years. Application of X-ray system to detect physical foreign materials in food and agricultural products could be considered to be a high potential method. Especially , it is impossible to detect internal physical foreign materials by visual inspections. In this study, it was tried to be applied for two different X-ray devices. Soft X-ray system with CdTe sensor and X-ray CT scanner were evaluated for advantage of the detection of non-meltallic foreign materials in food and agricultural products . Though the soft X-ray is not a high energy radiation, it is possible to detect small different density in a material. The CdTe sensor has a high resolution for t e soft X-ray energy region. The density characteristics of foods and foreign material were expressed region. The density characteristics of foods and foreign materials were expressed as a soft X-ray energy spectrum. The energy spectrum was analyzed by a personal computer with a multi-channel analyzer. X-ray CT scanner can provide visual image and analyze by three dimensional information inside food and agricultural products. The X-ray CT scanner using as a medical equipment was used to detect a foreign material. The density characteristics of food and foreign materials in food were tried to be detected by the threshold value on the basis of the CT numbers. The soft X-ray absorption characteristics for acrylin plates and distilled water were obtained and could be found the possibility of detecting a small physical foreign materials such as a plastic wrapping film , a stone and grasshopper in food and agricultural products.

• Food Science and Industry
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• v.51 no.3
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• pp.245-258
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• 2018

Natural and synthetic antibacterial materials are used in foods to avoid bacterial contamination-induced food poison and deterioration. Due to the human and environmental safety, natural products including plant extracts have been extensively added into foods as antibacterial materials. Since some of core molecules comprised in those plant extracts are hardly dissolved in aqueous phases or food matrixes, nanotechnological approaches have been suggested to overcome such obstacles. Here we report domestic and international various types of plant- or non-plant-origin antibacterial materials that have been commercialized and used for the food industry. To improve solubility and stability of such antibacterial materials, nano-encapsulation or nano-complexation methods are also investigated focusing on the utilization of dextrins and proteins as coating materials.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.2
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• pp.12-18
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• 2001

Increasing use of plastics in food packaging materials has led to the issue of food-plastic packaging materials mutual interactions. Rapid development of new microwavable ready-to-meal products requires suitable plastic packaging materials for safe heating with the contained food. However, data is still required to diminish consumers' safety concern about ready to meal packaging materials. Amounts and patterns of extracted materials from the ready-to-meal packaging materials of Korea and Japan by heat treatments ($120^{\circ}C$ for 30 min.) was investigated and compared by using Gas chromatography. Total peak number of extracted materials from Korea packaging materials was six while that of extracted materials from Japan's was only two. Moreover, the extracted amounts of packaging materials from Korea company was much higher than those of Japan's. Additional research is needed to justify the reason why extracted materials from packaging materials from Korea be much more occurred, and how the amounts from Korea packaging materials can be reduced.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2004

Nanofood is advanced functional food which food industry and food scientist try to develop process foods in near future. To be developed nanofood, nanofood materials are needed, such as biodegradable nanosphere material, biotechnical nanofood material, and protein and nanofood material. There are some food industrial applications with nanotechnology, such as nanoencapsulation, nanomolecule making, nanoparticle and powder making, nano separation, and nano extration. We can find several nanofoods and nanofood materials on the market. In addition, dairy industry is also in the first step for the development of nanofunctional food. However, nanoencapsulations of lactase, iron, vitamin C, isoflavone are developed for functional milk. Dairy industry needs various nanofood materials to be advanced functional dairy products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.2
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• pp.39-43
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• 2002

Increasing use of plastics in food packaging materials has led to the issue of food-plastic packaging materials's mutual interactions. Although the plastic packaging materials are generally considered as inert, migration and sorption of fatty materials are some of the problems associated with their use. So, this work investigated the compatibility of three structurally different polymers, polypropylene (PP), polyethyleneterephthalate (PET) and ethylene vinyl alcohol copolymer (EVOH) with some structurally different food fats. The main goal was to study the sorption of food fats by the plastic films and to see what extent mechanical properties of the plastic films was affected by plasticization effect due to sorption of fatty materials. PP, PET, and EVOH films was immersed in pure triglycerides, and then extracted with hexane and analyzed for the amounts of fat migrated. The sorbed films were also investigated for change in mechanical properties. Result showed that structural factor of the films and fatty materials plays important role in th migration process. The fat with the simplest structure are migrated more easily that the fat with more complex structure. However, structural effect of migration was varied according to degree of crystallinity and density of plastic films. In addition to that, polarity of plastic film was affected migration of fatty materials significantly. Additional research is needed to justify the reason why migration of fatty materials into the films was affected by polarity and structural integrity.