In this study, spray-dried double emulsion loaded bromelain was applied to Japanese Spanish mackerel fillets to develop fish-type, elderly-friendly foods. Japanese Spanish mackerel, treated with spray-dried double emulsions, were stored at 4oC for 24 h. For the characterization of emulsion particles, the particle size, ζ-potential, and morphology were determined. The color, TBARS, VBN, TMA, hardness, and adhesiveness of fish fillets treated by emulsion were measured for physicochemical properties. All the particle sizes of spray-dried emulsion were decreased while their double emulsion structure was maintained. Spray-dried emulsion reduced the color difference of fish fillets and did not catalyze lipid oxidation and protein decomposition. Values of TBA, VBN, and TMA of all fish did not exceed 0.5 mg MDA/kg, 30 mg/100 g, and 10 mg/100 g, respectively, which are considered edible limits regardless of bromelain or emulsion application. Bromelain modified fish fillets' hardness and adhesiveness to be suitable for elderly food, although it was encapsulated in the emulsion. Thus, spray-dried fish oil W/O/W double emulsion-loaded bromelain can be applied as a fish tenderizer, and this study’s results can be utilized to develop elderly-friendly food.

PURPOSES : This paper presents a quality evaluation of Korean foamed asphalt, which uses the maximum expansion ratio and half-life method. The maximum expansion ratio and half-life method are used to determine the optimum water content to produce a foamed asphalt mixture. The foamed asphalt mixture according to determine an optimum water content with this method; the mixture quality was compared with hot mix asphalt mixture. METHODS : For the foamed asphalt mixed design, the water content was determined in addition to the Marshall mixing design method. The water content was determined using the ratio of the maximum to minimum volume and the time for the volume to decrease to half of the maximum volume. We conducted stability, indirect tensile strength, tensile strength ratio, dynamic immersion, and absorption rate tests to compare the foamed and hot mixed asphalt mixtures. RESULTS : The foam asphalt mixture exhibited less performance reduction due to temperature change than the hot mixed asphalt mixture. Most of the two mixture types exhibited similar performance. In addition, both mixtures should use an anti-stripping agent to improve water resistance. CONCLUSIONS : As a result of the laboratory test, the foamed asphalt mixture was able to ensure a similar performance to the hot-mixed asphalt mixture.

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

Companies struggle to make their best products with high quality and service at a competitive price in global markets. However, customer needs and requirements keep changing with a variety of situations. Companies that face the changes can not stay the same and make an effort to adapt themselves to new circumstances. They would probably review the overall management system that is currently implementing to improve management efficiency. Among other things, quality might be considered to be a crucial element if they are manufacturing industries to be sustained in global markets. KSA (Korean Standards Association) is a government- affiliated organization under the Ministry of Trade, Infrastructure, and Energy. It is a Korean standards provider for quality and service industry. KSA confers national commendations for organizations, quality circles, artisans, QCEC (Quality Competitive Excellent Company), and the most honorable KNQA (Korean National Quality Award) every year. KSA established KNQA on the basis of Malcom Baldrige National Quality Award, Deming Prize, and European Quality Award. Research on quality awards shows that there are many similarities in the framework. Although KSA summarizes two factors for 13 evaluation indicators in the quality competitive excellent model of QCEC, the categorization is ambiguous to explain them according to earlier studies. We performed a deep analysis of foreign quality awards and background for KNQA and QCEC. We conducted a content analysis of KNQA and QCEC and matched evaluation items that were closely related. We proposed a quality competitiveness model with three factors, Technology, System, and Tools, summarizing 13 evaluation indicators in QCEC. Based on audit data for six years from 2012 to 2017 we carried out a confirmatory factor analysis for the proposed model by examining the model validity and fitness.

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, －0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.

Worldwide plant market keeps maintaining steady growth rate and along with this trend, domestic plant market and its contractors also maintain such growing tendency. However, in spite of its external growth, win-win growth of domestic material industry that occupies the biggest share in plant industry cost portion is extremely marginal in reality. Domestic plant material suppliers are required to increase awareness of domestic material brand by securing quality and reliability of international standard through improvement of design quality superior to that of overseas material suppliers. Improvement of design quality of plant material becomes an essential element, not an option, for survival of domestic plant industry and its suppliers. Under this background, in this study, priority and importance by each evaluation index was analyzed by materializing plant design stage through survey of experts and defining evaluation index by each design stage and based on this analysis result, evaluation index of stage-gate based decision-making process that may improve design quality of plant material was suggested. It is considered that by utilizing evaluation index of stage-gate based decision-making process being suggested in this study, effective and efficient decision-making of project decision-makers would be enabled and it would be contributory to improve design quality of plant material.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.

본 연구는 상업용 사료첨가제 생균제의 제품정보 조사와 미생물학적 평가를 통해 제품개선방안을 모 색 하는데 목적이 있다. 상업용 생균제는 무작위로 수집하여 표기균주 및 보증균수 조사, 실제 제품의 생균수 및 우점균주 평가, 유통기한 변화에 따른 품질평가, 항생제 내성평가 등을 수행하였다. 제품에 표기된 보증 생균수는 평균 6.98 log10 cfu/g, 혼합된 미생물은 평균 2.37개, 주요 미생물은 Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, L. plantarum으로 조사되었다. 실제 제품 분석결과 생균수와 표기균주 모두 일치한 제품은 22.22%, 불일치 제품은 24.44%로 분석되었으며 주로 검출된 미생물은 S. cerevisiae, B. amyloliquefaciens, B. licheniformis, Enterococcus faecium 으로 나타나 표기정보와 상이한 결과를 보였다. 항생제 감수성 평가결과 클로람페니콜에 대해 저항성이 가장 높았으며 암피실린에 민감성이 가장 높았다. 상업용 생균제의 안정성 확보를 위한 자체 품질관리 강화와 유통구조 개선이 시급하며 제품의 신뢰성 회복을 위한 효과검증 및 안전성평가에 대해 관리기관의 지속적인 제품 모니터링 및 규정강화가 필요할 것으로 판단된다.