• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.612-617
• /
• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.

• Food Science and Biotechnology
• /
• v.15 no.4
• /
• pp.572-577
• /
• 2006

The physiochemical interactions of 1-methylcyclopropene (1-MCP) and adsorbing agents can be described using a very powerful tool, inverse gas chromatography (IGC). Sorption behavior of 1-MCP on various adsorbing agents was assessed using the profile peaks of 1-MCP at an infinite dilution concentration using the IGC technique. Chromatogram peaks of 1-MCP adsorption were not observed for the adsorbing agent activated carbon. The forms of sorption isotherms followed Henry's law, and behaved according to the binding site theory. Specific retention volume and distribution coefficients for 1-MCP on the adsorbing agents were determined at 50, 60, 70, and $80^{\circ}C$, respectively. Silica gel had a much higher number of binding sites for 1-MCP compared to Tenax-TA and activated clay agents. Meanwhile, activated carbon proved to be a very strong binding agent for 1-MCP based on 1-MCP efficiency experiments on the selected adsorbing agents. However, as a proper means of delivering 1-MCP molecules to fresh food products, activated carbon is not fit for the binding and release of 1-MCP gas under dry or high humidity conditions because activated carbon has a strong affinity for 1-MCP, even when treated with distilled water.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.28 no.1
• /
• pp.67-73
• /
• 2022

The food cold chain refers to a technology and distribution supply chain applied to maintain a constant temperature suitable for the product from production (harvest) to delivery to consumers. In particular, in Korea, the insulation material used in the food cold chain is mostly EPS (Expanded Polystyrene), which is used as a transport container for various food cold chains. However, according to the government's eco-friendly policy, companies charge environmental contributions to the use of EPS, but due to its low price and convenience of handling, it is still used as a container for delivering food. In this study, in order to measure the domestic delivery environment of general refrigerated foods, changes in impact, temperature, and humidity during transport of the EPS packaging system containing foods and ice pack refrigerants were measured. As a result, there were 2?3 sections in which a high impact force of 40 G or more was generated during transport. This can cause damage to the product and EPS container. The difference in temperature and humidity changes by parcel transport routes is more than 30%, so it is necessary to present accurate standards for the domestic cold chain distribution environment. As a result of microbial experiments. the transportation period had a dominant effect on the increase in total viable count and E. coli count.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.125-133
• /
• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.2
• /
• pp.228-234
• /
• 2011

This study investigated the anti-oxidation activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans, and also the quality properties of fresh Codonopsis lanceolata Yanggaeng to which raw Codonopsis lanceolata Traut (Benth et Hook) was added. The DPPH free radical scavenging activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 31.42% and 37.98%, respectively. Thus, that of red beans was rather the total polyphenol contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.74 mg/g and 4.14 mg/g respectively, and the total flavonoid contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.07 mg/g and 1.29 mg/g respectively. As higher amounts of Codonopsis lanceolata Traut (Benth et Hook) were added to Yanggaeng, the water content in the Yanggaeng continued to increase. Preferences were in the following order: 21%>12%>28%>7%>0%, and it was found that the optimal level for addition of fresh Codonopsis lanceolata Traut (Benth et Hook) was between 12% and 21%. It was also shown that adjusting the amount of ingredients or agar would improve the product quality.

• Korean Journal of Pharmacognosy
• /
• v.27 no.4
• /
• pp.359-365
• /
• 1996

In order to product the saikosaponin which is one of the secondary product from Bupleurum falcatum efficiently through the tissue culture, several levels of agar and gellan gum as the gelling agent, 2,4-D as the growth regulator, and L-phenylalanine as the precursor were used with single or combination treatment on MS basal medium. Gellan gum was more effective than agar as the gelling agent in fresh and dry weight increase of callus induced from Bupleurum falcatum leaf segment. Gellan gum medium supplemented with L-phenylalanine produced 1.6 times of fresh weight more than that of agar. The fresh weight was remarkably high in gellan gum when the calli was treated with the combination of 2,4-D and L-phenylalanine similar to the single treatment of 2,4-D or L-phenylalanine. However, the saikosaponin content in callus was high in gellan gum with the single treatment of L-phenylalanine. Especially, the saikosaponin content in gellan gum supplemented with 1.0mg/L L-phenylalanine was 2 times(2.4 mg/g) higher than that in agar medium supplemented with 0.1 mg/L 2,4-D(0.9 mg/g).

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.326-330
• /
• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of agriculture & life science
• /
• v.46 no.2
• /
• pp.151-162
• /
• 2012

Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.

• Archives of design research
• /
• v.12 no.3
• /
• pp.155-164
• /
• 1999

With the increase of milk consumption upto 54.5kgjperson as af the year 1994, dairy market has been mainly shared by a few specialized companies. Different from these, there are also remarkable companies like YeonSe Dairy, Konkook Dairy and SamYook University Food which are associated with Universities. These university-originated brands differentiate from others in the market with the advantage of positive university image and result in synergy effect between product image and univiersity PRo Located in Ansung, one of the most famous dairy areas, HanKyong National University designated as characterized university for Dairy by the Ministry of Agriculture and Forestry in 1996 has a big. advantage to build new dairy brand with attractive merits as like high education institute with R'll'&'ll'D, good logistics from market area, environmental condition for dairy industry and historical background as Agricultural university. Our New dairy brand has been created under the following concepts to have concrete brand image ; 1. Confidence - university logo 'll'&'ll' symbol designed together with "Characterized university for Dairy by government" 2. Fresh - Image differentiation through creative brand symbol 3. Health - Individual brand development specialized by each product

• Journal of Ginseng Research
• /
• v.10 no.2
• /
• pp.218-232
• /
• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.