• Food Science and Preservation
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• v.23 no.6
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• pp.797-803
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• 2016

In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the ${\alpha}-amylase$ and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, $40^{\circ}C$), than in the lower range (20, $30^{\circ}C$). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately $2{\times}10^7$ during fermentation, out of which contamination by aerobic bacteria was about $3{\times}10^3$. The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents as well as drying methods to reduce the contamination by aerobic bacteria, while retaining the enzyme activity.

• Korean Journal of Organic Agriculture
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• v.26 no.1
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• pp.19-31
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• 2018

In general, an increase in consumer income increases interest in safe foods and increases consumption of environmental friendly foods. Meanwhile, even in Malawi, interest in safe food and environmentally friendly food has been increasing due to increase in per capita income, but research related to this has not been done yet. The purpose of this study is to estimate the value of environmentally friendly foods in Malawi consumers. For this purpose, we surveyed the consumption patterns and estimated the value of organic chicken for consumers visiting supermarkets. As a value estimation technique, Contingent Valuation Method (CVM) was used. Probit model analysis showed that price, expenditure on regular chicken, and knowledge of organic food affect the willingness to pay for organic chicken. CVM analysis shows that Malawi supermarket consumers are willing to pay MK2,514 (3.59) dollars per kilo of organic chicken, which is 25.7% higher than the average price of a regular chicken. Thus, Malawi supermarket consumers can deduce that they have a higher value for environmentally friendly food than regular food. These findings can be used in formulating policies on food safety by government officials, organic chicken meat marketing strategies by supermarket mangers, decision making to enhance organic food production by producers, in order to develop organic food industry.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.730-737
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• 2019

The purpose of this study was to derive practical improvement measures for the food traceability system that could improve food reliability and secure food safety. To this, in our survey May-June, 2019, 567 adult males and females were analyzed for recognition and experience of the food traceability system, measures to improve the system, and intention to make additional payments to improve the system. In the case of a food safety accident, 2.54 of 5 points were given on if the food was recalled or not. Approximately 77.4 percent of the respondents had never seen indication of a food traceability system, and approximately 93.8 percent had no access to, or experience with, using the system. Most respondents said that the food traceability system should be applied to items that need to be applied. As the volume of data that is recorded and managed by the government is recognized as high, improvement is needed. Finally, it was analyzed that the company intends to pay an additional 1.34% on average to expand its food traceability system. A more sophisticated cost analysis is needed to apply the improvements proposed to complement the plans that are acceptable to consumers and the industry.

• Environmental and Resource Economics Review
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• v.26 no.1
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• pp.85-101
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• 2017

The objective of the Nagoya Protocol is to enhance biodiversity by the mean of economic incentives but there has been yet consistent lack of realized contracts between genetic resource users and holders due to the asymmetric information among the parties. This paper presents a principle-agent model to provide optimal contracts under asymmetric information in order to achieve the sustainable biological resource. The model concludes the royalty contracts over the fixed lump-sum benefit transfer as profit sharing mechanism.

• Journal of the Korean Home Economics Association
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• v.35 no.5
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• pp.279-289
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• 1997

This study was performed to measure the level of college students' perception and attitude concerning living resource conservation. The questionnaire was developed to measure their attitude and perception on living resource conservation. The subjects were 787 college students in Seoul. The major findings are as follows: 1. The perception and attitude on living resource conservation of housing resource were higher than that of food resource or clothing resource. And the perception was higher than the attitude in general. 2. The perception and attitude on conservation of living resources were significantly different according to the gender, age, and grade. 3. The group that had high perception on conservation of living resource actively put living resource conservation in practice. 4. The group that had showed strong interesting on living resource conservation got information on it from mass communication system or their parents.

• Asian Journal of Business Environment
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• v.14 no.3
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• pp.13-21
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• 2024

Purpose: This study explores the potential use of food e-labels for restaurants to solve the current inadequacies in food labeling within the restaurant sector. Additionally, the study examines the feasibility and scalability of implementing e-labels for food labeling purposes, investigates consumers' perceptions of e-labels for restaurant offerings, and assesses the value of implementing e-labels. Research design, data and methodology: The value of food e-labels was estimated using the contingent valuation method. Samples were selected from the survey, considering the distribution of population, using stratified sampling method. In the survey, respondents were provided with information explaining the food e-label and were asked whether they would accept the proposed amount for food e-labeling. Results: Estimation results revealed that the individual demographic factors of the respondents significantly influenced their willingness to pay (WTP), along with their food purchasing behavior and the degree of food labeling checking. Based on the estimated results, WTP was calculated to be 2,624 KRW. Conclusions: The study findings can serve as a reference for related businesses and policies, suggesting the need for further research and detailed discussions. To activate food e-labeling, promotion and education are essential complements to mere regulatory implementation.

• 축산식품과학과 산업
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• v.10 no.2
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• pp.30-36
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• 2021

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.121-137
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• 2005

Today's rapid industrialization and population concentration in cities lead to a vast economic growth, and consequently, people's increased desire of spending demands abundant and diverse food. As a result in Korea, annual food waste is 4.1 million tons (24.6% of household waste) and daily food waste amount to 11,397 tons which is equivalent to 1,400 loads of 8-ton truck. It is best to recycle toed waste as manure, forage, and fuel than reclamation but separate collection of food waste is very difficult by reason of water content. So only a little portion of food waste from large-scaled restaurants and cafeterias that handle food waste relatively well. requirement for recycling food wastes into forage and manure needless to say, reduction activity is best way. Therefore, large-scaled restaurants and cafeterias need to seek plans to minimize food resource waste thus reducing the cost and waste processing cost by implementing appropriate reduction program.

• Journal of Biosystems Engineering
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• v.34 no.4
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• pp.243-253
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• 2009

This research expands investigations into the biomass resource potential associated with California's food processing industry by surveying industries within a two county region in the San Joaquin Valley, California, USA. A previous survey conducted in 2005 for the Sacramento Municipal Utility District (SMUD) quantified residue and waste generation from food processors and food preparation businesses in the Sacramento region. The present survey investigates residue and waste streams from food processors located in Merced and Stanislaus Counties. Sixty food processors were identified to participate in the survey, of which 49 responded (82%) and data were acquired for 38 (63%) (6 facilities closed or moved, 8 decided not to participate). Within the two counties, total annual waste among survey respondents amounted to 24,044 dry tons of high moisture (${\geq}$60%) food residuals, 5,358 dry tons of low moisture (<60%) food residuals; and 23.7 million $m^3$ of wastewater containing 38,814 tons of biochemical oxygen demand ($BOD_5$). The total potential electric power generation from these food residues was estimated at approximately $7\;MW_e$. Total solid waste resource included in the survey response was estimated at about 10% of statewide residue generation for processors falling within the Standard Industrial Classification (SIC) System Major Group 20 (Food and Kindred Products) categories.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.1
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• pp.33-38
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• 2019

This study refers to the deodorization of DDM Environmental Resource Center, which is operating abnormally in the food waste public-resource facilities that are operating nationwide, in accordance with the initial operating conditions. Issues concerning the abnormal deodorization facilities of DDM Environment Resource Center were the deodorization of composting facilities, indoor air quality problems, and overall deodorization of facilities, especially the phenomenon of stopping while operating the RTO and the phenomenon of poor spray in the wet scrubber etc. As an alternative and improvement method for converting such abnormal operation facilities into normal operation facilities, It is proposed to remove the front filter of the upper part of the fermentation tank, and to install scrubbers, air and water separator, and roll filters for dust removal etc.