Food quality indicator is a simple device to communicate information of food quality to consumers. Change of specific gas composition in the headspace of food packaging can be considered as a food quality indication. For examples, level of carbon dioxide (CO2) increases in the headspace of packaged kimchi which is fermented over time during storage. The elevated ammonia (NH3) level inside a food package is an indication of spoilage. In this study, CO2 indicators and NH3 indicators were developed to monitor food quality and their performance were evaluated. Especially, the correlation between the food quality change and the indicator change were studied during storage. Two types (chitosan-based and whey protein isolate-based) of CO2 indicators was developed to monitor the CO2 concentration in the headspace of a food package. The CO2 indicators showed a visual change depending on CO2 level in the package headspace and were installed on the packaged kimchi and the packaged makgeolli in order to notify their ripening stage. NH3 indicators were developed to monitor the headspace NH3 concentration in the packaged fishery products such as fermented skate. The NH3 indicators showed a prominent color change depending on NH3 level as the skate was fermented over time. In addition, the polylactic acid (PLA)-based package box installing NH3 indicator was developed for the fermented skate and the color change of the indicator was evaluated at different storage temperatures over time. In conclusion, the gas indicators incorporated into the package was able to simply inform food quality over time.

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.

곳감 생산 현장에 적용하기 위해 식초, 자몽추출물 등 총 6종의 추출물에 대한 배합비를 설정하였고, 그 결과 우수한 활성을 가지는 천연 복합 활성제의 최종적인 혼합비는 정향 18.18%, 계피 9.90%, 감초 9.09%, 천궁 4.55%, 자몽종자출물 4.55% 및 사과 식초 54.54%임을 확인하였다. 대조구 및 처리구의 수분 함량을 측정한 결과는 항갈변 실험과 항진균 실험, 항갈변/항진균 실험 모두에서 전체적으로 1주차에 비해 6주차에서 수분의 함량이 증가 하였으며 측정 주차 별로 control이 처리구에 비해 수분 함량이상대적으로 낮았다. 당도 변화에서는 건조가 진행됨에 따라 전반적 곶감의 당도는 증가하였다. 항갈변/항진균 실험에서 30∼39 °brix로 높은 당함량을 보였다. 경도를 측정한 결과에서는 control과 처리구는 거의 비슷하였으며 6주 뒤 평균적으로 0.5∼0.8정도 줄어들었다. 색도변화에서는 △값의 변화는 건조 기간 중감소하는 경향을 나타냈다. 천연 추출물은 곶감의 건조기간 중에 나타나는 품질저하를 효과적으로 억제하고 유해성 논란이 되고 있는 유황훈증법을 대체할 수 있을 것으로 사료된다.

The objective of this study is to propose activation ways through an analysis on processing actual conditions and quality of farm food. For the analysis we have surveyed the actual condition of farms and conducted sensory test on farm food. Difficulties of farm business are in order to ‘preparation of papers’, ‘facility standard’, ‘improvement of quality’ and ‘labeling’. Overall, products from major food companies achieved better results than farm foods in all sensory test. It is necessary to educate the ‘Food Sanitation Act’ and prepare a manual for the development of farm food.

Changes in social, economical, and cultural environment affect the manner in which mourners greet those expressing condolence to the deceased. While the funeral process was done at home in the past, nowadays, most families prefer a funeral home. Funeral homes provide all necessary services for the funeral process, including food for visitors and rituals. This research was conducted using a questionnaire in the Kyonggido area. Overall food satisfaction level of visitors was moderate; satisfaction with cleanness was the highest, followed by taste, quality, freshness, and diversity. Satisfaction level of foodservice by the type of funeral homes showed home funeral was highest, followed by general funeral home, hospital funeral home. Regarding the acceptance of food items served at the funeral home, Yukgaejang was the most preferred, followed by Gaorichomuchim, Pyeonyuk, Kodarichim, and Injeolmi. There were differences in food acceptance according to age and gender of visitors. Male prefers Samgyeopsal-suyuk to Pyeonyuk. but female prefer Pyeonyuk to Samgyeopsal-suyuk. Elder individuals preferred Kodarichim, Gaoricho-muchim. Younger individuals preferred Jeon, Ojingeodorajimuchim, and Samgyeopsal-suyuk.

The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 ㎝, and 67.0 ㎏ for the male students and 20.9 years old, 161.8 ㎝, and 53.4 ㎏ for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2, 169.2 kcal and 1, 846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p<0.05), respectively. Meat and fishes are preferred by the entire subject group, and the number of students, who do not eat carrot and mayonnaise(p<0.05), was determined to be the highest, of all foods surveyed. The averaged daily activity coefficient and the resting energy expenditure shows significant difference(p<0.001) between two groups; was 1.7 and 1.6 and the second was 1, 404.3 kcal/day and 1, 292.5 kcal/day for the male and female groups, respectively. As the number of attempting to reduce body weight(p<0.001), the amount smoking(p<0.001), or the frequency of drinking alcohol increases, BMI decreases. On the other hand, as body shape satisfaction increases, BMI increases also.

The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.93μg/mL while the that of the water extract of Adenophora remotiflora powder was 403.70μ/mL. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p〈0.05), whereas springiness and cohesiveness values decreased (p〈0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

This paper reviewed the relationship between job satisfaction and service quality, and the moderating effect of gender in restaurant employee. Based on the responses from 288 employees, the results of multiple regression analysis showed that intrinsic job satisfaction(JS) and extrinsic job satisfaction effect positively on all service quality factors(tangibles, reliability, responsiveness, empathy). The results of moderating analysis showed that intrinsic JS effects positively on all service quality factors irrespective of gender, but the positive effect of extrinsic JS on tangibles and empathy is more positive in female than in male employee.

Recently the market of the food waste disposer has increased. Therefore, many companies in the development of food garbage disposer has been increasing interest. In this study, we used QFD (Quality Function Development) to find out the quality factors for the development of the food waste disposer reflecting the consumer needs. HOQ (House Of Quality) showing the correlation between consumer characteristic and engineering characteristic was written by investigating the consumer needs based on the consumer complaints and survey. In addition, we generated the CTQ (Critical To Quality) reflecting the weighting of the importance of the parts. As the research result, the important quality factors for the food garbage disposer were the grinding capability, drying, and odor emission features. The crushing motor associated with grinding and dehydration appeared as the most important quality factors among the parts. Second thing was the fan motor associated with odor. The findings will be able to contribute to the development of the food waste disposer reflecting the consumer needs.

날치 알과 이의 대체 어란인 열빙어 알 및 청어 알의 안전성과 식품성분 특성에 대하여 살펴보았다. 날치 알의 크기는 열빙어 알 및 청어 알에 비하여 컸다. 날치 알의 수분 함량과 염도는 페루산이 중국산에 비하여 수분의 경우 높으나 염도의 경우 낮았고, 인도네시아산에 비하여는 수분의 경우 낮았으나, 염도의 경우 높았다. 한편, 기타 어란의 수분 함량과 염도는 열빙어 알의 경우 각각 80.4% 및 3.2%, 청어 알의 경우 각각 65.4% 및 20.0%를 나타내었다. pH, 휘발성염기질소, 중금속, 생균수 및 대장균군의 결과에 의하면 이들 5종의 어란의 경우 여러 가지 가공소재로 이용하여도 위생적인 문제는 없으리라 판단 되었다. 어란의 주요 지방산은 날치 알의 경우 16:0(27.8-30.5%), 18:1n-9(7.2-8.0%), 20:5n-3 (5.6-8.2%) 및 22:6n-3(22.0-25.6%)이었고, 열빙어 알 및 청어 알의 경우 이외에도 16:1n-7(6.7 -9.3%)이었다. 어란의 총아미노산 함량은 9.44-10.39 g/100g 범위이었고, 주요 아미노산은 aspartic acid, glutamic acid, leucine 및 lysine이었다. 날치 알의 무기질 함량은 인도네시아산의 아연을 제외 한다면 열빙어 알 및 청어 알의 무기질 함량보다 높았다. 관능 검사 결과에 의하면 열빙어 알과 청어 알 에 비하여 날치 알이 색과 조직감에서는 우수하였으나, 향은 차이가 없었다.

This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

This paper reviewed the relationship between boundary spanning behaviors and service quality, and the moderating effect of gender. Based on the responses from 204 employees in outdoor-food franchising system, hierarchical regression analysis showed that service delivery has positive relationships with all service quality factors, and external representation and internal influence have partly positive relationship with them. Gender appeared to have partly moderating effect on the relationship between only internal influence and service quality.

This paper reviewed the relationship between perceived justice and service quality, and the moderating effect of gender in the franchise system of food service business. Based on the responses from 135 franchisees, the results of multiple regression analysis showed that distributive and procedural justice have positive relationships with almost service quality factors. The results of moderating analysis showed that male franchisees have more positive relationships with almost service quality factors than female franchisee while in distributive justice, and that female franchisees have more positive relationships with almost service quality factors than male franchisee while in procedural justice.