• 한국식품과학회지
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• 제36권1호
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• pp.86-91
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• 2004

다양한 기능성 작용이 있는 물질로 알려진 OA에 대하여, 발효 과정에서 유산균에 의해 발생되는 손실을 줄이기 위한 방법을 찾고자 본 실험을 실시했다. 원유와 10% 환원유를 $121^{\circ}C$에서 15분간 열처리를 한 결과, OA의 감소율은 각자 17.6%, 22.4%, 정도로서 비교적 열에는 안정한 것으로 나타났다 발효 과정 중 유산균에 의한 OA의 변화를 측정한 결과 L. helveticus 166과 L. casei 955는 균수가 최고점에 도달하는 발효 24시간까지 OA의 감소는 미미하였으나 24시간 이후부터 72시간까지 각각 43.2%, 76%까지 OA가 급격히 감소하였고, S. thermophilus ST-37은 발효 72시간까지 OA의 감소가 미미하거나 오히려 생성하는 것으로 나타나 유산균의 종류에 따라 OA의 변화가 큰 것을 확인 할 수 있었다. 냉장 저장 중 OA함량은 유산균의 종류에 관계없이 변화가 없었다.

• 한국축산식품학회지
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• 제36권6호
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• pp.752-759
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• 2016

The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and $NaNO_2$, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and $NaNO_2$ (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and $15^{\circ}C$ for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at $10-15^{\circ}C$. At $10-15^{\circ}C$, NaCl and $NaNO_2$ did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for $NaNO_2$. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below $10^{\circ}C$. Furthermore, $NaNO_2$ does not effectively inhibit S. aureus growth.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.251-257
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• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• 문화기술의 융합
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• 제9권3호
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• pp.803-809
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• 2023

본 논문은 공장에너지관리시스템에 필수적인 데이터 수집 시스템을 엣지 기반 경량화 플랫폼에서 최적으로 구축하고자 분석 및 평가한다. 실증 중인 제조 공장의 센서를 기반으로 시뮬레이션 하여 센서/OPC-UA 시뮬레이터를 개발하였으며, 개발한 시뮬레이터를 통해 엣지 디바이스의 스토리지 엔진을 평가한다. 엣지 디바이스에서 스토리지 엔진에 따른 성능을 평가하여 최적의 스토리지 엔진을 제시한다. 실험 결과 스토리지 엔진을 RoccksDB로 사용하였을 때 InnoDB를 사용하였을 때에 비해 절반 이하의 메모리와 데이터베이스 크기를 지니며 3.01배 빠른 소요시간을 지니는 것을 알 수 있다. 이 연구는 한정된 자원을 사용하는 디바이스에서 시계열 데이터를 관리할 때 유리한 스토리지 엔진을 선택할 수 있으며, 센서/OPC 시뮬레이터를 통한 해당 분야 추가 연구에 기여한다.

• 대한영양사협회학술지
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• 제13권2호
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• pp.169-182
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• 2007

We investigated elementary school students' knowledge, behavior, experience and preference of education method related to food safety in order to provide basic information for food safety educational program. A survey study was conducted with 569, fourth and sixth grade students, from two schools in Seoul and Ulsan. Students were asked thirty-two questions regarding food safety knowledge, behavior and experiences as well as their attitude to food safety class and preference for teaching method. The data was analyzed for the frequency analysis, t-test, chi-square test, one-way ANOVA and Pearson correlation using the SPSS/Windows. Results indicated that 91.9 percent of the respondents did not know what unsanitary food is. 67 percent of the respondents did not know the proper method of hand washing. Although the students' level of knowledge and behavior associated with food safety was low, there was meaningful correlation(r =.184, p<.01) between knowledge and behavior. Surprisingly, students in higher grade did not demonstrate an exceeding food safety knowledge and behavior. More than 50 percent of the subjects did not have food safety education either at home or school. 60 percent of the respondents interested in food safety and the majority recognized that a food safety education is needed. Students want to learn about unsanitary food(34.1%), foodborne illness(29.7%), food selection and storage method(21.3%), and personal hygiene(11.2%) through game, role play, and practice in real situation. These results suggest that development of food safety education program is needed through the elementary school year and the education program must include fun activities in which students can participate.

• 한국지역사회생활과학회지
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• 제16권4호
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• pp.15-24
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• 2005

We investigated the changes of volatile flavor components from Codonopsis lanceolata, which were packed in woven polypropylene(WP) film or low density polyethylene(LDPE) film and stored for 15 and 30 days at refrigerated($2{\∼}4^{\circ}C$ ) or room($18{\∼}20^{\circ}C$) temperature. A hundred and sixty seven volatile flavor components in the fresh C. lanceolata were identified by GC/MS analysis. When determining the flavor components from C. lanceolata cultivated on a wild hill and stored at 4 conditions for 30days, six volatile components such as 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, $\alpha$-guaiene, $\delta$-cadinene and trans-2-hexen-1-ol were detected as common components of all stored samples, and The types of common flavor components of C. lanceolata were different according to storage conditions. The numbers were 16 from refrigerated, 7 from room temperature stored, and 10 components from WP or LDPE packed conditions, respectively. The total peak area ratio of the major 10 compounds were $52.0{\∼}86.8\%$, and the percentage of trans-2-hexen-1-ol, which was the only common compound among the major 10 components, was the highest as $26.4{\∼}68.1\%$ The major flavor profile, describe by highly trained panel, were green, aldehydic, earthy and camphoreous. As the result from sensory evaluation, the freshness of C. lanceolata was maintained better by controlling storage temperature rather than selection of package materials. The best condition for characteristic flavor of C. lanceolata was packing with LDPE and chilling.

• 한국식품영양학회지
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• 제21권4호
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.

• 한국식생활문화학회지
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• 제36권6호
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• pp.531-541
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• 2021

This study was conducted to provide basic data for evolving a strategy for the development of Vietnam's customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for 'ready to heat' and 'ready to eat' products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.

• 한국식품과학회지
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• 제21권1호
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• pp.100-108
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• 1989

적당한 발효가 끝난 후 저장중에 산패되지 않는 깍뚜기를 만들 수 있는 무우품종 선발 및 개량에 관한 연구를 하였다. 깍뚜기 등의 김치류가 시어지는 현상은 재료중의 발효성 당을 주로 젖산균이 발효하여 산이 과다하게 생기기 때문이므로 우선 무우의 품종별 또 재배 계절별 굴절 당도를 측정하고 이들 무우를 발효하여 무우가 갖는 굴절 당도와 최종적으로 얻을 수 있는 적정 산도를 비교하였다. 봄무우의 당도는 2.40-3.71%로서 발효가 완전히 끝나는 데에 걸리는 기간은 16-18일로서 비교적 짧았으며 최종적정산도는 1.15-1.65% 이었고 가을무우의 경우 당도는 4.00-5.53%로서 30-32일 만에 발효가 끝났으며 최종 적정산도는 1.45-2.00%였다. 따라서 발효하여 최종적으로 얻을 수 있는 산도는 대체적으로 원료 무에 함유된 당함량에 비례하며 그 관계는 적정산도$(\overbrace{Y})=0.29x+0.4228$이었다. 적당히 발효된 김치류의 적정 산도는 0.6-0.8%의 범위이므로 위 식의 x값 범위는 0.61-1.30범위에 든다. 즉 무우의 당도가 1.3% 이하이면 깍뚜기는 시어지지 않는다는 계산이 나오므로 이러한 당 농도를 갖는 품종을 선발하거나 종자를 개량한다면 어떤 인위적인 처리를 하지 않아도 시어지지 않는 김치류를 만들 수 있다고 본다. 한편 포도당이나 Peptone둥을 보충하여 발효하여도 적정 산도가 증가하지 않았던 점으로 보아 무우에는 굴절 당도와 비례하여 함유되어 있으면서 발효를 촉진시키는 미지의 물질이 있는 것으로 판단된다.

• 한국식품과학회지
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• 제28권1호
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• pp.1-7
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• 1996

Hydrocolloid film에 lipid 액을 입혀 제조한 film A와 hydrocolloid 용액에 beeswax의 함량과 용해 상태를 달리하여 제조한 film B와 C의 물리적 특성을 검토해 본 결과, 제조에 있어서는 film A보다 film B와 C의 제조가 용이하였다. 세가지 film의 두께는 0.03 mm 정도로 유의적인 차이를 나타내지 않았으며, 1-3%의 수분함량과 59-68%의 지방을 함유한 film으로 세 film 모두 백색을 나타내었다. 인장강도는 film A가 우수하였으며, 투습도에서는 lipid 액의 뚜렷한 효과로 감소하였으며 film A와 B는 유의적인 차이를 나타내지 않았다. 한편 냉동전후의 투습도에서 film A는 유의적인 차이를 나타내지 않았으나, film B와 C는 냉동 후의 투습도가 유의적으로 감소하였다. 산소투과도는 film A와 C가 유의적인 차이를 나타내지 않았다. 전자현미경으로 film의 표면특성을 관찰한 결과, film A는 지방구의 분포가 일정하였으나 B와 C는 지방구의 편재를 볼 수 있었으며 1년 저장 후 film A는 bilayer층의 delamination을 나타내는 것으로 보아 전반적인 물리적 특성은 film A가 우수하나 장기저장에 있어서는 보다 제조법이 용이한 film B와 C를 선택하는 것이 바람직할 것으로 보이며, film B와 C의 균일하지 못한 표면 형상을 개선하는 방법과 투습도 및 산소투과도를 감소시키는 것이 앞으로 개선할 과제로 여겨진다.