• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.686-689
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• 1990

For the monitoring of kimchi fermentation states, pressure detecting sensor and monitoring device were designed and fabricated. The system was consisted of an air tight fermenting tube(31.5 ml), strain gauge type pressure sensor and signal processing device built with operational amplifier and A/D converter, and interfaced to personal computer. Chiness cabbage kimchi was fermented in the plastic container($150{\times}220{\times}160mm$) at $25^{\circ}C\;and\;30^{\circ}C$. The fermentation was monitored with fermenting tubes containing kimchi. The pressure based kimchi fermentation curve was constructed and showed a typical kimchi curing curve having 2 stepwise pressure increasing pattern.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.147-152
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• 2017

A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB). The luminescent signal was gradually increased until 9 h during fermentation and abolished at 24 h, indicating that the strain could be specifically tracked in the complex matrix and microflora. Therefore, the bioluminescent labeling system can be used for monitoring LAB in food and dairy sciences and industries.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.369-377
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• 2010

This study was conducted to investigate the effects of food consumption monitoring based on a digital photography method using a mobile phone on food consumption and weight reduction. Eighteen female college students (>30% body fat) participated in the weight control program using a mobile-phone for 4 wks. The energy intake was reduced significantly after 3 wks compared to baseline (P<0.05, baseline: 1,453.0 kcal, 3rd wk: 1,171.1 kcal, 4th wk: 1,130.8 kcal). The subjects lost 2.8 kg of body weight, 1.4% of % body fat, and 1.1 $kg/m^2$ of body mass index (BMI) after 4 wks. There were also significant differences in blood pressure (P<0.001) and serum cholesterol (total cholesterol: P<0.05, LDL-cholesterol: P<0.01) before and after the self-regulated diet program. In this study, the digital photography method using a mobile-phone influenced weight control through trained consumption monitoring, which helps individuals reduce discrepancies between perceived and actual consumption levels. Therefore, effective monitoring by taking food pictures using a mobile-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.61-73
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• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.708-711
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• 2004

Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the samples were $ND\~18ppb$ in cooked rices and porridges, $ND\~28ppb$ in soup products, $ND\~22ppb$ in fried products, $ND\~218ppb$ in boiled down products, <10ppb in seasoned and roasted products, and <10\~11ppb in brewed coffee and coffee drinks.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.1001-1006
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• 2023

Globally, rising energy costs and increased energy demand are important issues for the food processing and manufacturing industries, which consume significant amounts of energy throughout the supply chain. Accordingly, there is a need for the development of a real-time energy monitoring and analysis system that can optimize energy use. In this study, a food factory energy monitoring system was proposed based on IoT installed in a food factory, including monitoring of each facility, energy supply and usage monitoring for the heat treatment process, and search functions. The system is based on the IoT sensor of the food processing plant and consists of PLC, database server, OPC-UA server, UI server, API server, and CIMON's HMI. The proposed system builds big data for food factories and provides facility-specific monitoring through collection functions, as well as energy supply and usage monitoring and search service functions for the heat treatment process. This data collection-based energy monitoring system will serve as a guide for the development of a small and medium-sized factory energy monitoring and management system for energy savings. In the future, this system can be used to identify and analyze energy usage to create quantitative energy saving measures that optimize process work.

• Journal of Sensor Science and Technology
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• v.29 no.5
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• pp.293-302
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• 2020

Food safety has emerged as a growing concern for human health in recent times. Consuming contaminated food may lead to serious health problems, and therefore, a system for monitoring food freshness that is both non-detrimental to the quality of food and highly accurate is required to ensure that only high-quality fresh food packages are provided to the customers. This paper proposes a method to monitor and detect food quality using a compact smart sensor tag. The smart tag is composed of three ultra-low-power sensors, which monitor four major indicators of food freshness: temperature, humidity, and the concentrations of ammonia and hydrogen sulfide gases. An RF energy scavenging circuit is integrated into the smart sensor tag to harvest energy from radio waves at a high frequency of 13.56 MHz to supply sufficient power to the tag. Experimental results show that the proposed energy harvester can efficiently obtain energy at a distance of approximately 40 cm from a 4 W reader. In addition, the proposed smart sensor tag can operate without any battery, thereby eliminating the requirement of frequent battery replacement and consequently decreasing the cost. Meanwhile, the freshness of preserved pork is continuously monitored under two conditions--room temperature and refrigerator temperature--both of which are the most common temperatures under which food is generally stored. The food-monitoring experiments are conducted over a period of one week using the proposed battery-less tag. Based on the experimental results, the food assessment is classified into four categories: fresh, normal, low, and spoiled.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.123-132
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• 2014

This study investigated the effect of food consumption monitoring and real-time communication-based weight control program using a smartphone on weight reduction and maintenance in obese women. This study consisted of two phases: an 8-week weight control program with food consumption monitoring and real-time communication using a smartphone and an 8-week follow-up. Sixteen obese female college students (>30% body fat) participated in this program, and we measured changes in body composition and dietary intake volume. Follow-up analysis focused on weight maintenance after 8 weeks of no contact. Total energy intake (P<0.01), body weight (P<0.001), percent body fat (P<0.001), body fat (P<0.05), and body mass index (P <0.001) decreased significantly after the 8-week weight control program. However, we could not observe total energy intake or body composition regain after the follow-up period. These results suggest that food consumption monitoring and real-time communication using a smartphone can be effective for weight control and maintenance.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.237-243
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• 2008

It was examined whether altering vision would influence food intake through consumption monitoring and whether this would be reflected in consumption estimate and satiety. The experiment was designed in two visibility levels: 1) an accurate visual cue (bowl covered with wrap) vs 2) a biased visual cue (bowl covered with foil). Thirty three female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. They were served 24 pieces of Kimbab in a bowl covered either with wrap or foil. The results showed that the actual Kimbab intake from the bowl covered with foil was significantly lower than the test using wrap ($13.4{\pm}3.3$ pieces vs $15.0{\pm}3.8$ pieces, p < 0.05). And there were no significant differences from the cognitive Kimbab intake between the tests with foil and wrap. However, the satiety rate of Kimbab in a bowl covered with foil was significantly higher than that with wrap at 1 hour and 2 hour after the Kimbab eaten (p < 0.05). Less consumed cases were recognized by subjects due to the inaccuracy during the consumption monitoring process. This result revealed that vision influences not only eating behavior but also subjective feelings of satiety after meal. In conclusion, the consumption monitoring by visual cues can play an important role in food intake and satiety rate.

• Journal of Microbiology and Biotechnology
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• v.26 no.9
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• pp.1505-1516
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• 2016

The detection of food pathogens is an important aspect of food safety. A range of detection systems and new analytical materials have been developed to achieve fast, sensitive, and accurate monitoring of target pathogens. In this review, we summarize the characteristics of selected nanomaterials and their applications in food, and place focus on the monitoring of biological and chemical contaminants in food. The unique optical and electrical properties of nanomaterials, such as gold nanoparticles, nanorods, quantum dots, carbon nanotubes, graphenes, nanopores, and polydiacetylene nanovesicles, are closely associated with their dimensions, which are comparable in scale to those of targeted biomolecules. Furthermore, their optical and electrical properties are highly dependent on local environments, which make them promising materials for sensor development. The specificity and selectivity of analytical nanomaterials for target contaminants can be achieved by combining them with various biological entities, such as antibodies, oligonucleotides, aptamers, membrane proteins, and biological ligands. Examples of nanomaterial-based analytical systems are presented together with their limitations and associated developmental issues.