• 한국축산식품학회지
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• 제37권4호
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• Agribusiness and Information Management
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• 제6권2호
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• pp.13-23
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• 2014

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

• 한국식품영양과학회지
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• 제43권12호
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• pp.1913-1919
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• 2014

이동식 자동절임장비에서 염농도 29.6%의 염수로 $30^{\circ}C$에서 4시간 절인 배추로 담근 고염도 김치의 품질은 김치공장에서 12% 염수로 $10^{\circ}C$에서 16시간 절인 배추로 담근 저염도김치의 품질보다 전체적인 맛과 짠맛에서 더 높았고 다른 요소들은 유의적인 차이가 없었다. 특히 전체적인 맛과 짠맛에 대한 기호도는 5% 유의수준에서 차이가 있었다(P<0.05). 즉 고농도 염수로 고온에서 단시간 절인 배추의 품질이 저농도에서 저온으로 장시간 절인 배추의 품질보다 우수하였다. 이러한 결과는 김치공장의 생산성 향상을 위해 배추의 절임공정을 개선하는 데 방향을 제시하는 것이고, 이동식 배추절임 자동화장비를 실용화하는 데 근거가 될 것이다.

• 월간포장계
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• 통권293호
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• pp.70-75
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• 2017

• 월간포장계
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• 통권222호
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• pp.88-92
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• 2011

• 월간포장계
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• 통권318호
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• pp.77-83
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• 2019

• 월간포장계
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• 통권331호
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• pp.66-71
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• 2020

• 월간포장계
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• 통권355호
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• pp.75-79
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• 2022

• 월간포장계
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• 통권366호
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• pp.84-89
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• 2023

• 한국식생활문화학회지
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• 제34권2호
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.