• Food Science and Industry
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• v.50 no.3
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• pp.39-50
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• 2017

In order to secure competitiveness of the home meal replacement (HMR) industry from a long-term perspective, development of packaging and processing technologies must be achieved. The development of technology that can secure freshness, nutrition, and taste but secures the shelf life is the key to the future growth of HMR. The future of HMR can be considered in terms of nutrition, environment and safety. From the nutritional point of view, it is expected that development of healthy HMR such as low-salt, low-sugar, low-fat, and high fiber and premium HMR with functional ingredient enhanced, and personalized HMR for silver, infant and patients will be done. And it is expected that development of HMR utilizing environmentally friendly food or local food, development of energy reduction and environmentally friendly disinfection technology, development of environmentally friendly packaging material, and providing information on HMR preparation using QR code and RFID from the environmental and safe point of view.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.189-195
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• 2014

Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.31-33
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• 2008

The effects of packaging conditions on freshness extension of green pepper were investigated during 30days of storage at $10^{\circ}C$ and $18^{\circ}C$ Corrugated cardboard and EPS box used as packaging materials. The rate of weigh loss, vitamin C and chlorophyll contents, and hunter color of green paper were changed last significantly in the samples stored in the EPS box at low temperature storage condition($10^{\circ}C$) among treatments. The combination of EPS box and low temperature was the most effective treatment to extend the storability of green pepper.

• Food Science and Industry
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• v.53 no.3
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.30-41
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• 2011

This study investigates coffee consumers' perceptions of coffee shops, using the Importance-Performance Analysis and the Fishbein Attitude Model approach. A survey was carried out in coffee shops(2010, 12/6~12/20), and 175 out of 200 copies of questionnaire were returned from the coffee shops. After excluding 27 unusable cases which had an unacceptable level of missing data, 148 cases were used for analysis. The IPA showed that an attractive facade, toilet cleanliness, coffee freshness, coffee taste were included in the area of maintaining good results while coffee price was in the area of concentrating efforts, which coffee shop managers should improve. Also, the analysis using the Fishbein attitude model showed that coffee taste, an attractive facade, toilet cleanliness, and coffee freshness were in order of importance, and Starbucks, Angelinus, Caffebene, and Pascucci are in order of brand preference. Although this study has some limitations(such as self-report, common method bias), it shows significant implications to coffee shop managers.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.5-8
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• 2007

The effects of packaging conditions on freshness extension of cucumber were investigated during 24-day storage temperatures $18^{\circ}C$ and $10^{\circ}C$. The storage life of cucumbers was influenced by both packaging methods (corrugated cardboard vs EPS box) and temperatures during storage. The fresh weigh, vitamin C content and Chlorophyll of cucumbers were decreased, while yellowing of cucumber peel was increased during storage. The change of vitamin C content was influenced by both packaging method and temperature during storage. The EPS box and low temperature were revealed to be effective treatments to extend the storability or cucumber fruit.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.91-117
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• 2002

foreigners preferred wholesome and fresh food and made much of. However the satisfaction didn't live up to the expectation. Second, there was no difference in both gender and age. It showed that in the gradually developing international dining-out industry, regardless of gender or age, the taste of food depended on the individual preference. Third, there was some difference in the preference factors according to intent of visiting Korea. The preference of people recommending some manu to someone when he or she visits Korea influenced the visiting person's preference about the Korean food manu. Forth, there was some difference in both individual importance in choosing the manu and satisfaction after experiencing the manu. It is the very challenge to be dealt with when the Korean traditional food tries to accomplish globalization. As a result, to accomplish globalization of not only the hotel Korean food manu but also the Korean traditional food needs to rapidly improve wholesomeness and freshness of the food, which the foreigners consider the most important but complain about. The fact was well shown in the test of the manu preference. When the Korean traditional food goes ahead in the world, it is desirable to sustain and develop the existing manu of Korean food. However, to inform the world of excellency of the Korean traditional food should be a constant study or develop a new manu.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.413-426
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• 2017

The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (${\beta}=0.179$) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (${\beta}=0.203$) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (${\beta}=0.160$) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.553-564
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• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.