• Title/Summary/Keyword: mixed foods

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Heuristics for vehicle routing problem to minimize total delivery waiting time (고객 대기 시간 최소화 차량 경로 문제의 발견적 해법)

  • 강경환;이영훈
    • Proceedings of the Korean Operations and Management Science Society Conference
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    • 2001.10a
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    • pp.279-282
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    • 2001
  • This paper is concerned with Vehicle Routing Problem to minimize the total delivery waiting time of customers. The delivery waiting time is the time taken to travel from the depot to the customer, which is important for the delivery of the perishing products or foods requiring freshness. We construct a mixed integer linear programming formulation of this problem, and CR(Clustering first Routing second) heuristic and SPH(set partitioning heuristic) are suggested. the results of computational experiments showed that these heuristics find successfully favorable solutions, in much shorter time than optimal.

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Commercial pasteurization of foods using high voltage pulsed electric fields treatment (고전압 펄스 전기장을 이용한 식품의 상업적 살균)

  • Shin, Jung-Kue
    • Food Science and Industry
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    • v.53 no.3
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    • pp.284-294
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    • 2020
  • High voltage pulsed electric field technology has been attracting attention in the the food industry as an eco-friendly nonthermal process technology using electrical energy. The lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial application, but the potential as a technology to replace the heat process has been continuously increased. Sterilization of foods using the PEF process has been applied to liquid foods with low viscosity such as fruit and vegetable juices, but recently, high viscosity smoothies, high concentrate protein drink, mixed juice, and alcoholic beverages. Studies on sterilization of solid foods such as powders, raw meats are also being conducted. Also, the application of extraction and recovery of useful ingredients, activation of active compounds, pretreatment of drying, improvement of meat quality, changes of properties of starch has been studies.

Highly Branched Glucooligosaccharide and Mannitol Production by Mixed Cultrue Fermentation of Leuconostoc mesenteroides and Lipomyces starkeyi

  • Yoo, Sun-Kyun;Kim, Do-Man;Day, Donal F.
    • Journal of Microbiology and Biotechnology
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    • v.11 no.4
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    • pp.700-703
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    • 2001
  • The influence of process conditions on highly branched glucooligosaccharides production by mixed culture of Leuconostoc mesenteroides ATCC 13146 and Lipomyces starkeyi ATCC 74054 was studied. We divided the batch culture fermentations into two groups according to inoculation method. One-point inoculation was performed by coinoculation of L. mesenteroides and L. starkeyi at the ration of 10 to 1, and two-point inoculation by L. mesenteroides inoculation first and L. starkeyi inoculation after L. mesenteroides grew to the end of the log phase of growth. Two-point inoculation improved the yield of oligosaccharide by 1.5 to 20 fold more than one-point inoculation. In this process, the highest yield of oligosaccharides (48% of theoretical yield) and productivity (0.85 g/l/h) were obtained with starch as an initial substrate for L. starkeyi growth. The estimated composition of the end product consisted of 31.5% oligosaccharides, 17.6% dextran, and 46.5% mannitol.

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천연산물의 조합에 의한 Bacteroides fragilis의 제어 및 그 항산화력

  • Kim, Jong-Deok;Kim, Min-Yong;Lee, Se-Yeong;Im, Jong-Gwon;Hwang, Seon-Yeong;Gong, Jae-Yeol
    • 한국생물공학회:학술대회논문집
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    • 2003.10a
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    • pp.294-299
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    • 2003
  • The growth of Bacteroides fragilis was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. Bacteroides fragilis was controlled by Paeonia Japonica, Corni Fructus, Theae Folium, Coptidis Rhizoma alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Scutellaria Baicalensis George and Schizandrae Fructus, Schizandrae Fructus and Theae Folium, Schizandrae Fructus and Corni Fructus, Schizandrae Fructus and Crataegi Fructus, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Crataegi Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Corni Fructus, and four mixed combinations of Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Schizandrae Fructus, Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Theae Folium. As these combinations of natural products will activate some parts of body, theymay be applied to pharmaceutical applications, functional foods, antiaging tea, alsoexpected to control bacterial growth for fermentative beverage bearing multifunction.

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천연산물의 조합에 의한 S. aureus의 제어 및 그 항산화력

  • Lee, Se-Yeong;Kim, Jong-Deok;Kim, Min-Yong;Kim, Eun-Ok;Im, Jong-Gwon;Hwang, Seon-Yeong;Gong, Jae-Yeol
    • 한국생물공학회:학술대회논문집
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    • 2003.04a
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    • pp.195-200
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    • 2003
  • The growth of S. aureus was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. S. aureus was controlled by Paeonia Japonica, Galla Rhois, Geranii Herba, alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Paeonia japonica and Theae Folium, Paeonia japonica and Chelidonium Majus L, Paeonia japonica and Geranii Herba, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Geranii Herba, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L., Paeonia Japonica and Scutellaria Baicalensis George and Theae Folium, and four mixed combinations of Scutellaria Baicalensis George and Chelidonium Majus L. and Theae Folium and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L. and Schizandrae Fructus, Scutellaria Baicalensis George and Geranii Herba and Theae Folium and Schizandrae Fructus. As these combinations of natural products will activate some parts of body, they may be applied to pharmaceutical applications, functional foods, antiaging tea, also expected to control bacterial growth for fermentative beverage bearing multifunction.

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A case study on the random coefficient model for diet experimental data (변량계수모형의 식이요법 실험자료에 관한 사례연구)

  • Jo, Jin-Nam;Baik, Jai-Wook
    • Journal of the Korean Data and Information Science Society
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    • v.20 no.5
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    • pp.787-796
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    • 2009
  • A random coefficient model is applied when times of the repeated measurements are not fixed in experiments with respect to the subjects. The procedures of the inference of a random coefficient model are same as those of a mixed model. Diet experimental data was used for applying the random coefficient model. Various random coefficient models are investigated for the experimental data, and are compared each other. Finally, optimal random coefficient model would be selected. It resulted from the analysis that for the fixed effect factor, the baseline, treatment, height, and time effect were very significant. The treatment effect of the diet foods and exercises were more effective in losing weight than the effect of the diet foods only. The fixed cubic time effect was very significant. The variance components corresponding to the subject effect, linear time effect, quadratic time effect, and cubic time effect of the random coefficients are all positive. When quartic time effect was added as random coefficients the model did not converge. Thus random coefficients up to the cubic terms was considered as the optimal model.

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Development of Functional Misutkaru Drink Added with Several Medicinal Herbs Extracts (약용식물추출물을 첨가한 건강미숫가루음료 개발)

  • 이가순;이진일;이종국;이종수;박원종
    • Food Science and Preservation
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    • v.11 no.2
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    • pp.154-159
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    • 2004
  • In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

Food Cravings, Appetite, and Taste Palatability in Women with Premenstrual Dysphoric Disorder (월경전 불쾌기분장애에 따른 맛 선호도 및 식품섭취 변화)

  • 정범석;김창윤;이철;장남수;김지명
    • Journal of Nutrition and Health
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    • v.35 no.3
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    • pp.314-321
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    • 2002
  • Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.

Public Recognition and Acceptance of Yookmee (‘6 dishes’) Designated by Daejeon Metropolitan City as the Foods Representative of the Daejeon Area (대전의 대표음식 발전 방향 모색을 위한 대전시가 선정한 ‘육미’에 대한 인지 및 수용성 조사)

  • 서윤석;정영진
    • Korean Journal of Community Nutrition
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    • v.8 no.6
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    • pp.901-909
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    • 2003
  • This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

The Improvement of the Sanitary Production and Distribution Practices for Packaged Meals (Kim Pab) Marketed in Convenience Stores Using Hazard Analysis Critical Control Point (HACCP) system (편의점 판매용 김밥 도시락 생산 및 유통과정의 품질개선을 위한 연구)

  • 곽동경;김성희;박신정;조유선;최은희
    • Journal of Food Hygiene and Safety
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    • v.11 no.3
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    • pp.177-187
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    • 1996
  • Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

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