• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.11
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• pp.1-15
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• 2017

Understanding muslim consumers' needs and behaviour is an essential process for strategic product development in the Halal food market. For our study on Indonesian consumers of Halal food, we conduct a survey of 200 Muslims residing in Indonesia on awareness of ginseng (G) and red ginseng (RG) products, eating experience, like or dislike reasons, cognitive level on the efficacy of G and RG products, purchase behaviors, satisfaction and repurchase intention through a web-based questionnaire methodology. This study reveals that 58 % and 51% of the participants indicate an awareness of G and RG products. In particular, awareness amongst medium- and high-income male consumers in their 20s and 30s is relatively high. This group of participants is also more likely to consume eat G and RG products for health promotion, refreshment, and disease prevention, and positively evaluated product efficacy. They are also aware of the efficacy claims of these products with regard to enhancement of immunity, fatigue, and stamina. While Indonesian Muslim consumers express satisfaction with the health claims, packaging specifications, and design of the products, they are dissatisfied with product types, price, taste, and aroma. The results also found that participants would recommend G and RG products to acquaintances, and are willing to purchase them in the future. Therefore, the segmentation of Halal-certified G and RG products for Muslim consumers and analysis on their product needs could be advantageous for strategic product development.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.

• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Food Science and Preservation
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• v.24 no.1
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• pp.36-43
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• 2017

The aim of this study was to provide the quality index of salted Korean cabbage in a short-term distribution system. Salted Korean cabbages were packaged with or without 2% salt water, and then distributed in a conventional system (CVS) and a cold-chain system (CCS) for 6 h. The material temperature of samples with and without salt water gradually increased to $19.57^{\circ}C$ and $19.43^{\circ}C$ in a CVS, respectively and to $10.73^{\circ}C$ and $12.90^{\circ}C$ in a CCS, respectively. Salinity of the materials in a CCS did not change, whereas salinities of the materials in a CVS were 1.2 and 1.7 fold higher, respectively. Also, a slight increase in acidity was observed in both packaging materials in a CCS. In the case of a CVS, total aerobic bacteria and lactic acid bacteria increased to 7.62 log CFU/g and 6.77 log CFU/g in the materials with salt water, respectively, whereas the number of total aerobic bacteria and lactic acid bacteria ranged between 5.62-5.85 log CFU/g and 4.33-4.83 log CFU/g in the materials without salt water, respectively. However, significant microbial changes were not observed in a CCS as distribution time increased. CCS with salt water packaging was effective in achieving microbial control and maintaining physicochemical quality. Salinity, aerobic bacteria, and lactic acid bacteria can be useful as quality indices for a CVS, and acidity can be useful as quality index for a CCS.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.702-708
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• 2005

Cholesterol-lowering effect of pine nut on mice was investigated by examining changes in body weight, feed intake, and triglyceride, total cholesterol, high density liporotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), and very low density lipoprotein cholesterol (VLDL-C) contents in mice plasma. Changes in body weight and feed intake between pre-designed experimental animal groups fed various contents of cholesterol and pine nut and control group fed basal diet were not significantly different. Food efficiency ratio of experimental groups fed higher than 10% pine nut was significantly higher than that of control group. Apparent differences in atherogenic index representing cholesterol-lowering effect in plasma were not found among all groups fed 0-20% pine nut. Inhibition activities of water and hexane extracts of pine nut on HMG-CoA reductase and cholesterol esterase were examined in vitro. Hexane extract showed 66% inhibition effect on HMG-CoA reductase, whereas none was observed with water extract.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.174-179
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• 2002

A simple and sensitive analysis method based on reverse phase (RP) HPCL with flourescence detector was developed for simultaneous determination of bisphenol A (BPA), bisphenol F (BPF), bisphenol A diglycidyl ether (BADGE), bisphenol F diglycidyl ether (BFDGE), and their degradation products, $BADGE{\cdot}H_2O$, $BADGE{\cdot}2H_2O$, $BFDGE{\cdot}H_2O$, $BFDGE{\cdot}2H_2O$, $BADGE{\cdot}HCl{\cdot}H_2O$, $BADGE{\cdot}HCl$, $BADGE{\cdot}2HCl$, $BFDGE{\cdot}HCl{\cdot}H_2O$, $BFDGE{\cdot}HCl$ and $BFDGE{\cdot}2HCl$, which were hydrolyzed and chlorinated forms of BADGE and BFDGE, in canned foods and food simulants. These compounds were identified by GC/MSD with $MSTFA-NH_4I-DTE$ derivatization. Recovery study was performed at each 100 ng/mL levels of BPA, BPF, BADGE and BFDGE added to canned foods and food simulants. This method was resulted in recovery of $90{\sim}114%$ with relative standard deviation of $4.1{\sim}7.0%$, detection limits of $6{\sim}11$ ng/mL and quantitation limits of $12{\sim}18\;ng/mL$. Calibration curves were linear with correlatin coefficients of 0.997 for BPF, 0.996 for BPA, 0.9987 for BFDGE, and 0.9989 for BADGE.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.231-237
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• 2006

Grease barrier food containers are commonly used for packaging of fast food, cooked food, and food in general. Greaseproofing is also used for certificate paper and label paper etc. Different pulp raw materials, due to their different fiber morphology and chemical compositions, produce papers of varying characteristics. We used optical photomicroscopy and fiber analysis data to evaluate fiber morphology and traits under various beating conditions in order to understand which pulp raw materials produced superior greaseproofing property when a fluorinated greaseproofing agent was added internally. The experiment studied 9 species of pulps, including 2 softwood (northern pine and radiata pine) bleached kraft pulps which were beaten to 550 and 350 mL CSF, respectively; 3 hardwoods (eucalypts, acacia, mixed Indonesian hardwoods) bleached kraft pulps which were beaten to 450 and 250 mL CSF, respectively; and nonwood fibers of reed, bagasse, and abaca. A fluorinated greaseproofing chemical at 0.12% dosage with respect to dry pulp was added to each pulp preparation and formed handsheets. A total of 67 sets of handsheets were prepared, and their basis weights, thickness, bulks, opacities, wet opacities, air resistance, water absorption and degrees of greaseproofing were measured for an overall evaluation of pulp and freeness on greaseproofing papers. The experimental fiber length, coarseness and distribution characteristics and the greaseproofing results suggest that softwood pulps (radiate pine > northern pine) were superior to hardwood pulps (eucalypts > acacia > mixed Indonesian hardwoods). The unbeaten pulps gave papers with high porosities and nearly devoid of greaseproofing property. Greaseproofing is proportional to air resistance. Among the nonwood fibers, bagasse had the best greaseproofing property, followed by reed and abaca was the poorest. With regards to waterproofing property, hardwood pulps (mixed Indonesian hardwoods > acacia > eucalypts) were better than softwood pulps (northern pine > radiate pine). Among the Nonwood fibers, reed had the highest waterproofing property, and it was followed by abaca, while bagasse had the poorest waterproofing characteristic. In summary, bleached kraft northern pine, eucalypts and reed pulps were best suited for making greaseproofing papers, Freeness of the pulps should be kept at $200{\sim}280mL$ CSF for optimal performance.

• Food Science and Preservation
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• v.16 no.1
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• pp.128-133
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• 2009

We performed an experiment of keeping the extension of raw and semi-dried flounder (Pleuronectes herzensteini). The effect of with (WG) or without gill (OG), drying degree (20% drying: 20D, 40% drying: 40D) and storage temperature($5^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on the growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.29{\sim}0.44$ log cycle lower than that of WG-treated flounder. Also, the number of Staphylococcus aureus (SA) and E. coli (EO) in OG were lower compared with WG. The number of TA, SA and EO in 20 D among 0 D, 20 D and 40 D stored at $5^{\circ}C$ were lowest. Especially, the SA and EO was $0.13{\sim}0.53$, 0.3-0.88, and 0.13-0.74 log cycle lower compared with raw flounder. The growth of TA, SA and EO separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. The anti-biotical effect of CA of two microorganisms SA and EO that separated from flounder, and the growth of all of them were 90% (SA), 96% (EO) inhibited at the 0.1% CA. The inhibition times at $37^{\circ}C$ in soy broth was 36 hr. However when CA was added directly to flounder, it appeared inhibition effect to 0.88 log cycle. The effect of CA was better when gills removed and 20% drying.

• Nano
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• v.13 no.12
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• pp.1850137.1-1850137.9
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• 2018

A series of silica surface-capped with hexamethyldisilazane (denoted as $H-SiO_2$) were prepared by liquid-phase in-situ surface-modification method. The as-obtained $H-SiO_2$ was incorporated into acrylic amino (AA) baking paint to obtain AA/$H-SiO_2$ composite extinction paints and/or coatings. $N_2$ adsorption-desorption tests were conducted to determine the specific surface area as well as pore size and pore volume of $H-SiO_2$. Moreover, the effects of $H-SiO_2$ matting agents on the physical properties of AA paint as well as the gloss and transmittance of AA-based composite extinction coatings were investigated. Results show that $H-SiO_2$ matting agents possess a large specific surface area and pore volume than previously reported silica obtained by liquid-phase method. Besides, they have better dispersibility in AA baking paint than the unmodified silica. Particularly, $H-SiO_2$ with a silica particle size of $6.7{\mu}m$ and the dosage of 4% (mass fraction) provides an extinction rate of 95.2% and a transmittance of 79.3% for the AA-based composite extinction coating, showing advantages over OK520, a conventional silica matting agent. Along with the increase in the silica particle size, $H-SiO_2$ matting agents cause a certain degree of increase in the viscosity of AA paint as well as a noticeable decrease in the gloss of the AA-based composite extinction coating, but they have insignificant effects on the hardness and adhesion to substrate of the AA-based composite coatings. This means that $H-SiO_2$ matting agents could be well applicable to preparing low-viscosity and low-gloss AA-based matte coatings.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.463-465
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• 2021

Currently, the inspection method printed on food packages and boxes is to sample only a few products and inspect them with human eyes. Such a sampling inspection has the limitation that only a small number of products can be inspected. Therefore, accurate inspection using a camera is required. This paper proposes a deep learning object recognition technology model, which is an artificial intelligence technology, as a method for detecting the defects of expiration date printed on the product packaging. Using the Faster R-CNN (region convolution neural network) model, the color images, converted gray images, and converted binary images of the printed expiration date are trained and then tested, and each detection rates are compared. The detection performance of expiration date printed on the package by the proposed method showed the same detection performance as that of conventional vision-based inspection system.