• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.308-312
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• 2018

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

• Journal of the Korean Society of Costume
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• v.52 no.6
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• pp.165-179
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• 2002

This paper begins with the thesis that the so-called 'Be Slow' Movement has not only affected the contemporary life style but also the current fashion trend in the West as well as in Korea. The influence of the 'Be Slow' Movement on the everyday life of Western and Korean society can be documented by recent books, news reports, and many articles from various kinds of mass media and fashion magazines since the year 2000. The results of this study can be summarized as follows. First. the 'Be Slow' Movement is a new cultural phenomenon and very different from that of the past century. It has emerged very recently and it could affect the life style o( its followers for a long period of time. Second, the influence of 'Be Slow' Movement on everyday life can be witnessed in many behavioral choices. such as the preference of organic food and natural cooking for food and the preference of rural life and a green patch of land for housing. Some aspects of the way of rearing the children and long-term planning of one's life are also under the influence of 'Be Slow' Movement. In a way. the life style Proposed by the 'Be Slow' Movement is somewhat similar to that of 'Bobos'. Third, the influence of 'Be Slow' Movement on the current fashion trend can be observed in the appreciation of time-consuming labour and increased usage of D.I.Y. clothing. The higher value of fashion goods with handcrafted part or scarce luxury item are good examples of the influence by the 'Be Slow' Movement. One can say that the 'Be Slow' Movement is not retrogression, but a re-creation of time and space to be grateful for one's life. Thus, it is not anti-technology but a commercialism with technology in order to enhance the quality of life and to place people in the center of production and consumption. Consequently, one may say that the 'Be Slow' Movement is a appropriate and affluent way of living.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.650-655
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• 2016

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

• Food Science and Industry
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• v.44 no.4
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• pp.68-72
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• 2011

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.317-334
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• 2004

슬로 푸드는 대량생산과 규격화, 산업화, 기계화를 통한 맛의 표준화와 전 지구적 미각의 동질화를 지양하고 나라별, 지역별, 특성에 맞는 전통적이고 다양한 음식과 식생활 문화를 계승 발전시킬 목적으로 1986년부터 이탈리아의 작은 마을에서 시작된 식생활 운동이다. 그러나 1990년대 세계적으로 불어닥친 광우병 파동과 함께 슬로 푸드 운동은 단지 미각의 문제에서 벗어나 유기농 문제 등으로 관심의 폭이 넓혀졌다. 나아가 생활 속에서 여유를 찾아 느리게 살기 슬로라이프(slow life) 운동으로까지 이어졌다. 그래서 슬로 푸드 운동은 느림의 상징인 달팽이를 심벌 마크로 하고 있다.(중략)

• Applied Biological Chemistry
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• v.34 no.2
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• pp.110-116
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• 1991

As the model compounds, citral and n-octanol which possess similar characteristics and structures of low molecular weight insect pheromones and $({\pm})-5-hydroxy-4-methyl-heptan-3-one$ which shows the aggregation pheromones activity of the rice weevil and the maize weevil were microencapsulated with low molecular weight polyethylene(LMPE) and urea-formaldehyde resin as wall materials. The core materials were microencapsulated as small particles in LMPE and urea-formaldehyde resin polymers and the microencapsulated polymers were white powders. And the polymer made from urea-formaldehyde resin was better than that from LMPE as wall material. The slow releasing effect and the releasing patten of the microencapsulated core materials were examined by solvent extraction method and headspace sampling method. Citral and n-octanol and $({\pm})-5-hydroxy-4-methyl-heptan-3-one$ were release more than 40 days and 15 days, respectively. The releasing pattern of urea-formaldehyde resin microcapsules showed rather smooth decrease than that of LMPE and was maintained at steady level longer.

• Journal of the Korean Society of Costume
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• v.65 no.2
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• pp.33-47
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• 2015

The purpose of this study is to understand the ideas of characteristic of convergence design related to slow fashion design. Convergence design in digital stage can be defined as a social phenomenon which different function of product move toward one direction for greater efficiency. Slow fashion is based on the Slow Movement. (This is a movement with similar principles to the Slow Food Movement, as it promotes an alternative mass production, such as fast fashion.) The aims of this research are to study slow fashion that has appeared in the fashion industry through various approaches for convergence designs, and to find the possibility of use for slow fashion. The research method consisted of carrying out case studies and analyzing literatures and proceeding cases. The characteristics of convergence designs are classified into technical convergence, emotion-oriented convergence and complex convergence. Technical convergence has an effect on slow fashion as a multi-functional design. Second, emotion-oriented convergence affects social-cultural design. Slow fashion related to a complex convergence design reveals emotion-oriented deign. Slow fashion is related to convergence design is to expect contribute to provide a good source for the future fashion industry and fashion market.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.329-338
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• 2013

Korean culinary culture is traditionally studied through the analysis of foods ingested. However, this study attempts to dialectically reinterpret Korean culinary culture through its relationship to Korean literature. In our study we consider culinary culture prior to the development of scientific techniques and economic growth related to food as "dietary lifestyle of the innocent world" and time since then as "the dietary lifestyle of the experience world". The former represents a simple means of survival without food processing (the "slow food" world), while the latter represents the "fast food" or processed food culture as a modern concept. People living in the age of economic growth and overflowing individualism have lacked an organic life and an opportunity to commune with nature. As a result, they have returned to values of the past, seeking the "slow food" culture to benefit their individual health. A series of return processes, however, were transformed into "the dietary life style of the higher innocence," called "a well-being dietary life style" involving a new healthy conception passing through the dietary life style of the experience world. Therefore, the purpose of this study is to investigate the dietary lifestyles of the "innocent" world and the "experience" world based on dialectic concepts. Individual concepts of "thesis" and "antithesis" are applied, as well as the developmental concept of "synthesis" for the way both symbolic worlds changed to "the dietary lifestyle of the higher innocence" and formed complementary relationships to each other.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.1
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• pp.1-7
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• 2015

Global population is expected to reach nine billion in 2050 and the total demand for food is expected to increase approximately by 60 percent by 2050 as compared to 2005. Therefore, it is important to increase crop production in order to meet the global demand for food. Slow release fertilizers have been developed and designed in order to improve the efficiency of fertilizers. Mineral-based slow release fertilizers are useful because the minerals have a crystalline structure and are environmentally friendly in a soil. This review focuses on slow release fertilizers based on montmorillonite, zeolite, and layered double hydroxide phases as a host for nutrients, especially N. Urea was successfully stabilized in the interlayer space of montmorillonite by the formation of urea-Mg or Ca complex, $[(Urea)_6Mg\;or\;Ca]^{2+}$ protecting its rapid degradation in soils. Naturally occurring zeolites occluded with ammonium nitrate and potassium nitrate by molten salt treatment could be used as slow release fertilizer because the occlusion process increased the capacity of zeolites to store nutrients in addition to exchangeable cations. Additionally, surface-modified zeolites could also be used as slow release fertilizer because the modified surface showed high affinity for anionic nutrients such as nitrate and phosphate. Moreover, there were attempts to develop and use synthetic layered double hydroxide as a carrier of nitrate because it has positively charged layers which electrostatically bond nitrate anions. Kaolin was also tested by combining with a polymer or through the mechanical-chemical process for slow release of nutrients.

• Food Science and Industry
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• v.44 no.4
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• pp.73-83
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• 2011