• Food Science of Animal Resources
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• v.32 no.2
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• pp.168-173
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• 2012

The objective of this study was to investigate the problems and benefits associated with the implementation of HACCP on livestock product of plants in Korea. The survey was carried out by randomly selecting 115 HACCP accredited meat processing plants, all across the country. A total of 105 complete responses were selected for analysis. The results were as follows: approximately 60% of the respondents employed less than twenty workers. The average period of operating HACCP system was 3.4 years. The respondents replied that the major incentive to implement the HACCP system was to improve hygiene management ability. More than half of the respondents (59.05%) claimed that the implementation of the HACCP system cost less than 400 million won, and the highest investment in terms of cost was the freezer/refrigerator. In the preparation period taken to implement the HACCP system, the 6-12 mon category had the highest percentage (55.24%). Most respondents replied that there was an increase in the customer satisfaction, plant image and turnover, after HACCP implementation (p<0.05). A total of 98.09% of respondents had the opinion that their plant workers had improved in their understanding of food hygiene by HACCP implementation (p<0.05). Approximately 79% of respondents indicated that customer complaints decreased, as a result of HACCP implementation.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.1-3
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• 2013

Rhodiola sachalinensis A. Bor is a plant naturally grows in a high mountain areas. Aim of this study was to evaluate the effects of R.sachalinensis A. Bor extract against excessive exercise induced stress. R.sachalinensis A. Bor extract significantly inhibited L6 muscle cell death and ATP reduction caused by $H_2O_2$ damage. In addition, the oral administration of R. sachalinensis A. Bor extract in mice improved the 43.9% of treadmill running time and blood profiles of glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, lactate dehydrogenase, creatinine, lactate when compared to distilled water. These results suggested that R. sachalinensis A. Bor can attenuate excessive exercise induced damage.

• Environmental Engineering Research
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• v.17 no.2
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• pp.59-63
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• 2012

This paper proposes a modified Ludzack-Ettinger (MLE) type membrane bioreactor (MBR) as a method of treatment for wastewater from food waste disposer. Micro-membrane filtration allows for an extremely low concentration of suspended solids in the effluent. The effluent of the reactor in question is characterized by a relatively high level of non-biodegradable organics, containing a substantial amount of soluble microbial products and biomass. Results obtained in this paper by measurement of membrane fouling are consistent with biomass concentration in the reactor, as opposed to chemical oxygen demand (COD). The MLE process is shown to be effective for the treatment of wastewater with a high COD/N ratio of 20, resulting in are markedly high total nitrogen removal efficiency. Denitrification could be improved at a higher internal recycle ratio. Despite the low concentration of influent phosphorus, the phosphorus concentration of the outflow is seen to be relatively high. This is because outflow phosphorous concentration is related to COD consumption, and the process operates at along solids retention time.

• Food Science and Preservation
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• v.4 no.2
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• pp.147-153
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• 1997

Oriental melon has been increased in production amount, but its processed food was not made in spite of the fact that shelf-life of the fresh fruit is short. This study was carried out to develop a dried product with no use sulfur treatment. Fresh melons were peeled, cut into 6 pieces, and soaked to the following pretreatments soaking in sugar syrup(SS), sodium chloride(SC), ascorbic acid(AA) and sodium polyphosphate(SP). After preatreatments the melon pieces were dried by hot air drying at 5$0^{\circ}C$ for 9 and 12 hours, and the dried melons were air blown at $25^{\circ}C$ for 1 day. The dried samples were evaluated for moisture content, texture, rotor, and sensory quality. The moisture content of dried melons soaked in SS and SC were lower than those that were soaked in AA and SP after hot air drying. The melons dried for 12 hours were high in hardness, gumminess, chewness and adhesiveness and excellent in sensory evaluation compared to 9 hours. The "L" value of SS was higher and the "a" value was lower in Hunter color. And SS treatment inhibited browning of the dried melon and improved sensory characteristics in color, flavor, texture and taste. Sucrose concentration had no significant effect on color, hardness and sensory score in banal product. The combination of SS with SP represented a highly effective antibrowning treatment for the dried melon and the product was kept in good color for 3 months at room temperature.at room temperature.

• Advances in Energy Research
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• v.6 no.2
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• pp.145-160
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• 2019

The world population reaches to about 7.7 billion in 2018 from 6.2 billion in 2000. This much growth in population results in increased energy demand and increased food supply. As the conventional energy sources are limited. These may deplete soon if consumed at this rate. So, the world is switching towards the utilization of non-conventional sources of energy. Energy from sun is the best method as it can not only solve the energy issue but also helps in meeting food demand by conserving it. Greenhouses are made for the purpose of food conservation. Various types of solar dryers are developed by researchers till now and still the effort is being putted to make them more efficient. Hybrid greenhouse is also effort toward utilization of solar energy in more efficient way. The paper presents the heat and mass transfer analysis of hybrid greenhouse solar dryer developed by different researchers till now. The review helps the researcher in understanding the heat and mass transfer taking place inside the hybrid greenhouse and how it can be further improved.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.298-307
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• 2012

Contemporary design of food and beverage(F&B) space reflects various needs, not only of eating, but also environmental ones. As a way of meeting this conceptual change and the various needs of contemporary consumers, kitsch expression is often utilized actively. Thus, this study intends to analyze the design characteristics and methods of kitsch expression found in contemporary F&B space and their correlations with sensitivity factors, focusing on relevant cases. Specifically, it examined the definition, origin, and changes of kitsch, and identified the sensitive role of kitsch in interior space. Next, it classified the kitsch characteristics and design methods found in interior design, finally analyzing the characteristics of kitsch expressions in contemporary F&B space by sensitivity factors and their correlations with design methods. As a consequence, it was found that the attempts in contemporary F&B space design to differentiate space through active introduction of various kitsch expressions were fulfilling the sensitive needs of changing consumers by providing new cultural experiences. That is, such attempts are considered to have improved the satisfaction of consumers who value sensitivity, by means of wide exchange of sensitivity between designers and consumers. To raise the sensitive satisfaction of consumers more in future, it is necessary to further continuous and in-depth research on the correlation between kitsch expressions and sensitivity factors in interior design.

• Nutritional Sciences
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• v.9 no.4
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• pp.273-279
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• 2006

The purpose of this study was to determine the independent and the combined effects of cell cultured Acanthopanax senticosus extracts (ASE) supplementation and swimming exercise on body weight, lipid profile, carnitine and leptin levels in C57 BL/6J mice. Forty C57BL/6J mice were divided into four groups: non-supplement and non-exercise (NSNE); non-supplement and exercise (NSE); supplement and non-exercise (SNE); supplement and exercise (SE) mice. They were allowed free access to food and water. The exercised groups were forced to swim (1hr, 6 days a week) in a water bath for 12 weeks. The supplemented groups were fed Cell cultured ASE (0.5 g/kg body weight/day) for 12 weeks. In this study, we found that the combination of Cell cultured ASE supplementation and exercise significantly decreased liver triglyceride (TG) level and serum leptin level but significantly increased serum HDL-cholesterol level compare to control (NSNE) group. These improved lipid profiles and decreased serum leptin would have positive effects on obesity and cardiovascular disease.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.472-479
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• 2015

BACKGROUND/OBJECTIVES: The goal of this study was to examine the effect of Sargassum coreanum extract (SCE) on blood glucose concentration and insulin resistance in C57BL-KsJ-db/db mice. MATERIALS/METHODS: For 6 weeks, male C57BL/KsJ-db/db mice were administrated SCE (0.5%, w/w), and rosiglitazone (0.005%, w/w). RESULTS: A supplement of the SCE for 6 weeks induced a significant reduction in blood glucose and glycosylated hemoglobin concentrations, and it improved hyperinsulinemia compared to the diabetic control db/db mice. The glucokinase activity in the hepatic glucose metabolism increased in the SCE-supplemented db/db mice, while phosphoenolpyruvate carboxykinase and glucose-6-phosphatase activities in the SCE-supplemented db/db mice were significantly lower than those in the diabetic control db/db mice. The homeostatic index of insulin resistance was lower in the SCE-supplemented db/db mice than in the diabetic control db/db mice. CONCLUSIONS: These results suggest that a supplement of the SCE lowers the blood glucose concentration by altering the hepatic glucose metabolic enzyme activities and improves insulin resistance.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.262-266
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• 2013

Certain phenolic compounds are known to exhibit laxative properties. Seed sprouts, such as those of peanut, are known to promote de novo biosynthesis of phenolic compounds. This study was conducted to examine the potential laxative properties of 80% (v/v) ethanolic extract of peanut sprout (PSE), which contains a high concentration of phenolic compounds such as resveratrol. For this, SD rats were orally administered PSE while a control group was incubated with saline. Laxative effects were examined in both groups of rats. Constipation induced by loperamide in SD rats was improved by administration of PSE. Constipated rats showed increased intestinal movement of $BaSO_4$ upon administration of PSE compared to the control, and the groups administered 100 or 1,000 mg PSE/kg bw were not significantly different in transit time of the indicator. However, colon length was not statistically different among the experimental groups, although it was longer in the group incubated with 1 g PSE/kg bw compared to other groups. Further, there was no significant difference in stool number among the experimental groups. Taken together, these findings show that PSE has a laxative effect in a rat model of loperamide-induced constipation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.888-892
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• 2000

Antimicrobial activity of Caesalpina sappan L. extract (CS extract) against 6 kinds of food spoilage and pathogenic organisms was studied. The growth of Listeria monocytogenes Brie 1, Escherichis coli ATCC 11775, Staphylococcus aureus ATCC 11775, and Pseudomonas fluorescens ATCC 11775 was inhibited about 4 to 5 $log_{10}$ cycle in Tryptic soy Broth(TSB) containing 1% CS extract. Bacillus subtilis KCTC 102 and Vibrio parahaemolyticus ACTT 17802 did not show apparent growth in the same medium. Effect of CS extract on preservation of ground meat was also investigated. The range of pH change was 5.0~5.2 in CS extract added ground meat, 5.2~6.0 in CS extract not added ground meat (control) during storage at 4$^{\circ}C$ for 30 days. Number of total bacteria after 15 days storage was $10^{6}$/g in CS extract added ground meat, 10$^3$/g in control. Redness of ground meats was improved significantly by addition of 1% CS extract during storage at 4$^{\circ}C$ for 30 days. The sensory quality of 1% CS extract added hamburger patty was similar to that of the control in taste, flavor, and overall acceptability.