The aim of this study was to prepare rice straw silage using cabbage by-product and persimmon peel which are agricultural by-products produced during the same season in Korea. The treatments comprised a commercial corn silage as the control and four rice straw silages (P15-1, P15-2, P30-1, and P30-2) with different levels of persimmon peel supplementation (15%, 30%) and ensiled periods (1 or 2 months). The cabbage by-products were used to adjust silage moisture (approximately 65%). The quality of the experimental silages was evaluated based on organic acid content, palatability to three Holstein dairy cows, and manufacturing cost. In the corn silage, all chemical compositions, except total digestible nutrients and levels of lactic and butyric acids, were significantly (p<0.05) higher than those of the rice straw silages. However, considering the quality analysis using Flieg's score, the rice straw silage supplemented with 30% persimmon peel ensiled for 2 months (P30-2) was estimated as second grade to corn silage, and was relatively better in palatability to dairy cows than the other rice straw silages, which were considered third grade. The manufacturing cost of rice straw silages using cabbage by-product and persimmon peel compared to that of corn silage was reduced by 28%. Consequently, to prepare rice straw silage adjusted to 65% moisture using only cabbage by-products without inoculant, 30% of persimmon peel, 10% of ground corn, and 2% of molasses as a sugar source should be ensiled for at least 2 months.

In this study, We designated the injection molded plug housing for charging electric vehicles as a research subject. And we analyzed the effect of Rib design on the quality of injection molded products. First, we used the Taguchi method to derive optimal conditions for rib design. The factors were set as the Thickness of the rib, the Height of the rib, and the Radius of the rib. Each factor consisted of 5 levels and generated conditions for a total of 125. We performed an injection molding analysis and confirmed significant factors affecting the deformation of injection molded products through ANOVA. Based on this, the 25th design detail was selected as the optimal condition. In addition, We compared the results of the molding analysis with the molded products that did not design ribs. We confirmed that the molded product designed with ribs under optimal design detail improved the deformation amount by 22.22% and the residual stress by 8.35%, compared to the molded product not designed with ribs.

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 μm, whereas BSN was 127.00 μm. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

The expansion of the online market is expected to change the purchasing environment. The purpose of this study is to examine the difference in the moderating effect of each characteristic on perceived quality and purchase intention according to the group according to product involvement and purchaser age. The first step is to identify the characteristics of online information sources and social media platforms through a literature review. Next, when perceived quality affects purchase intention, we verify the moderating effect according to the characteristics of online information sources and social media platforms. The moderating effect is verified at the stage by dividing it into a group according to product involvement and a group according to age. The following results were confirmed throughout the study: First, perceived quality significantly affects purchase intention. Second, in the relationship between perceived quality and purchase intention, the influence of the moderating effect is different depending on the high-involvement product and the low-involvement product. Third, it was confirmed that there was a difference in the moderating effect of online information sources and social media platforms in the relationship between perceived quality and purchase intention according to age. This study intends to increase consumers' purchase intentions by identifying specific age groups and product groups of involvement and establishing strategies suitable for the characteristics of online information sources and social media platforms.

본 연구에서는 지방 산화를 억제하고 품질이 우수한 부세 굴비의 가공법을 개발하기 위해 대두와 멸치의 복합 발효소재를 첨가한 염지제 처리 및 건조 시간에 따른 부세 굴비를 제조하여 품질 특성을 비교하였다. 발효소재 첨가에 따른 염지제와 부세 굴비의 DPPH 및 ABTS 라디칼 소거능은 발효소재의 함량에 따라 증가하였으나, 발효소재 1% 이상에서 부세 굴비의 라디칼 소거능은 유의적인 차이를 보이지 않았다. 발효소재의 함량이 증가할수록 부세 굴비의 아미노태질소 함량은 증가하고 VBN, TBARS, 산가는 감소하는 결과를 나타내나, 발효소재 1% 이상에서 품질의 유의적인 차이가 크지 않으므로 염지제의 발효소재 함량은 1%로 선정하였다. 염지제의 염도에 따른 부세 굴비의 품질을 분석한 결과 염도가 증가할수록 아미노태질소 함량은 증가하고 히스타민, VBN, TBARS, 산가는 감소하는 결과는 나타내며, 염지제의 염도는 품질 개선 효과가 가장 우수한 7% 조건을 선정하였다. 염지 처리 후 건조 시간에 따른 부세 굴비의 품질을 분석한 결 과 건조 시간이 증가할수록 수분은 감소하고 염도, pH, 아미노태질소, 히스타민, VBN, TBARS, 산가는 증가하였다. 그러나 건조 48시간 이하는 수분이 많아 저장성이 낮으며, 건조 96시간에서 히스타민과 산패도의 증가율이 높아지므로 부세 굴비의 건조 시간은 72시간이 적합한 것으 로 판단되었다.

In the recent business environment, risks related to product safety problems are increasing. These are arising from various factors such as increasing product and production complexity, supply chain diversification, enhanced PL (product liability) law and strengthening regulations of the government. Accordingly, ISO (international organization for standardization) published standards of PSMS (product safety management system) for suppliers such as ISO 10377 and ISO 10393. Meanwhile, the ISO 9001 QMS (quality management system) was revised in 2015, and it has established itself as an effective tool that can consistently meet the various requirements of stakeholders and promote customer satisfaction. This study aims to suggest an integration framework of QMS and PSMS based on the recent ISO international standards. To this end, firstly, the relationship between QMS and PSMS is studied based on the quality and product safety definitions, PDCA (plan-do-check-act) cycle and risk-based thinking. Secondly, the requirements of ISO 10377 and ISO 9001 are compared and classified as the common and ISO 10377 specific requirements. Finally, integration steps of two systems are suggested and guidelines that can systemize the integrated requirements are presented in the aspect of processes and documentation. This study is expected to be used as a guideline that helps companies those have already acquired QMS certification to build an international-level product safety management system early.

The ISO 9000 Quality Management System(QMS) standard is an effective tool that can consistently meet the various requirements of stakeholders and promote customer satisfaction management. However, in the recent business environment, not only quality issues but also risks in various other areas are increasing. In particular, risks related to product safety problems which are arised from product convergence, diversification of methods of production and globalization of supply chain pose a great threat to the sustainability of companies. Accordingly, ISO published standards of Product Safety Management System(PSMS) for suppliers such as ISO 10377 and ISO 10393. This study aims to suggest an integration framework of QMS and PSMS based on ISO international standards. To this end, the relationship of QMS and PSMS are analyzed and the requirements of the both systems are integrated based on the Plan-Do-Check-Act(PDCA) cycle and risk-based thinking. In addition, guidelines that can systemize the integrated requirements are presented in the aspect of processes and documentation. This study is expected to be used as a guideline that helps companies that have already acquired QMS certification to build an international level product safety management system early.

본 연구는 착즙이나 추출 후 폐기되는 복분자(Rubus coreanus) 부산물을 사료자원으로 급여한 버크셔 암컷과 거세돈의 육질특성을 알아보고자 실시하였다. 시험 돼지는 Berkshire 품종 총 60두를 암수 구분하여 각 15두씩 임의 배치하였고, 복분자 부산물을 급여하지 않은 대조구와 복분자 부산물을 전체 사료의 0.3% 수준으로 출하 전 60일간 급여한 처리구(RC)로 분리하였다. 육질분석을 위하여 도축 후 예비 냉각한 좌반도체 등심 부위를 채취하여 일반성분, 이화학적 육질특성, 지방산 및 항산화 활성을 분석하였다. 일반성분은 대조구와 RC간의 유의적 차이가 없었고, 육색에서 거세돈육의 명도(L*) 값에서만 RC구에서 대조구 보다 낮은 값을 나타냈다(p<0.05). 등심육의 pH와 보수력은 RC 급여에 의한 유의적 차이가 없었으나, 전단력에서는 RC에서 유의적으로 높은 값을 나타냈다(p<0.05). TBARS 수치는 거세돈육의 RC가 대조구에 비해 낮은 경향을 나타냈고, DPPH radical 소거활성에서도 거세돈육의 RC가 대조구보다 높은 항산화능을 나타냈으나 유의적인 차이는 없었고 이는 성별에 의한 차이가 큰 것으로 판단된다. 근내지방 함량과 지방산 조성은 RC 급여에 의한 영향보다는 성별에 의한 차이가 뚜렷하게 나타났으며, RC 급여에 따른 항산화 특성 패턴이 다르게 나타난 것도 위와 같은 이유인 것으로 판단된다.

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50∼95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효 전과 비교하여 Rg1과 Rb1은 감소한 반면 Rh1, Rg3, Rk1 및 Rh2는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 발효전 2.77 ㎍/g에서 발효 후 균주의 종류에 따라 70.62∼77.61 ㎍/g으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

본 연구는 저지방 소시지의 개발을 위해 밤가루의 지방대체 기능을 평가하기 위하여 실시하였다. 실 험 1은 우선 모델 소시지를 제조하여 지방대체재로써 Soy protein isolate(SPI)와 Konjac flour(KF)를 혼합 사용한 것은 SPI 단독 처리구에 비해 조직감(경도, 검성, 저작성)에서 낮은 값을 보였지만, 지방과 단백질 함량이 높고 수분 함량은 낮은 값을 보였다(p<0.05). 또한 SPI 단독 처리구는 SPI+KF 복합처 리구에 비해 유리수분량이 높은 결과를 나타내었다. 한편 밤가루의 첨가는 조직감(경도, 검성)이 유의적 으로 높아지는 결과를 나타내었다. 실험 2는 지방대체재로써 SPI를 단독으로 사용하고 밤가루의 첨가가 가열 방법의 차이(자비, 훈연)에 따른 효율성을 평가하기 위해 실험을 실시하였다. 자비 소시지는 훈연 소시지에 비해 명도가 높고, 수분 함량이 높았지만, 조직감(경도, 검성, 저작성, 응집성)이 낮게 측정되 었다. 또한 자비 소시지는 훈연 소시지에 비해 가열감량이 적었지만, 유리수분양은 많았다. 제품 소시 지에 밤가루의 첨가는 조직감 중 저작성이 증가하는 경향을 나타내었다.

This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.

미국 정부는 2011년 식품안전현대화법(FSMA, Food Safety Modernization Act)을 제정하였으며 단계적으로 실시 및 실시예정에 있다. 이중 농산물안전(Produce Safety) 최종규칙은 농산물 재배, 수확, 포장 및 보관과 관련된 생물학적 위해요소에 초점을 맞추고 있는데, 영농규모 등에 따라 2017년 1월부터 단계적으로 시행되고 있다. FSMA 의 농산물안전 규칙 중 현장에서 준수해야 하는 조항을 55개 선별하여 한국 GAP기준과 비교한 결과, 비교 대상 인 두 개의 기준이 조항별 관리사항에 대해 1:1로 단순비교하기에는 어려운 점이 있으나 상당수의 한국 GAP기준이 대응이 가능하다. 다만 한국 GAP기준은 포괄적 기준으로 평가자에 따라 다른 판단을 할 여지가 많으므로 기준의 세부 사항의 보강이 필요하다. 조항별로 보면, 작업자 안전위생(FSMA Subpart D)에 대하여 한국 GAP기준은 가장 높게 대응이 되며, 그 다음으로는 가축 및 야생 동물(FSMA Subpart I), 건물·장비·도구(FSMA Subpart L), 재배·수확 등의 활동(FSMA Subpart K) 순으로 대응이 되고 있다. 그러나, 농업용수 관리(FSMA Subpart E)와 관리자의 자격 및 교육(FSMA Subpart C)에 대해서는 다소 미 흡한 실정이며, 가축분뇨기반 퇴비 관리(FSMA Subpart F) 에 대해서는 대응이 취약한 편이다. FSMA 규칙은 인증 기준은 아니나, 세계적으로 식품안전의 표준을 선도하는 미국이 제시한 규칙인 만큼 파급력이 상당할 것으로 예상 된다. 따라서 국내 농산물 기준 중 FSMA 규칙에서 강조 하는 미생물적 안전성에 대응하는 기준이 GAP기준이므로 한국 GAP기준의 재검토를 통해 우리 농산물의 품질 향상 및 수출확대에 도움이 되기를 바란다.

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

제품유형과 가격, 브랜드 이미지 등의 상호작용이 소비자의 구매의도와 품질지각에 미치는 효과에 대해서는 다양한 현상을 관찰해 왔다. 그러나 제품유형과 제조방식의 상호작용이 이 요인들에 미치는 효과에 대해서는 연구가 드물었다. 그러나 3D프린터의 등장은 기계를 통한 자동화 생산과 수공예로 대표되던 제조방식에 3D프린팅이라는 새로운 방식을 추가하였고, 이러한 새로운 틀이 소비자의 구매의도와 품질지각에 영향을 미칠 가능성이 있기에 연구가 필요하다. 따라서 본 연구는 제품유형과 제조방식의 상호작용이 구매의도와 품질지각에 미치는 효과를 검증하기 위하여 이루어졌 다. 이를 위한 실험 1은 성격이 다른 제품유형(드론 vs. 바이올린 vs. 컵)을 선정하였고, 제품유형별로 선호하는 제조방식 이 다르게 나타나는지 측정하였다. 결과적으로 소비자들은 드론과 같은 최신제품은 3D프린팅 제작을, 바이올린은 수공예 제작을, 컵은 대량생산이 용이한 기계 제작을 선호하는 것으로 나타났다. 실험 2는 제품유형에 따른 제작방식 선호의 차이가 구매의도와 품질지각에 미치는 영향에 대한 검증을 시도하였다. 즉 드론은 3D프린팅 제조일 때 구매의도 가 가장 높았고, 바이올린은 수공예일 때 구매의도가 가장 높았으며, 컵은 기계 제작일 때 구매의도가 가장 높았다. 또한 드론은 제작방식 간 품질지각에 차이가 없었던 반면, 바이올린은 수공예의 품질을 가장 우수하다고 지각했고, 컵은 3D프린팅에서 품질을 가장 낮게 지각했다(컵은 3D프린팅 제작일 때 구매의도도 가장 낮았다). 본 연구가 소비자 심리학, 마케팅, 광고 등의 분야에 폭넓은 시사점을 줄 것으로 기대한다.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

This study was conducted to investigate the quality characteristics of the bread containing a honeyed red ginseng by-product (HRG). HRG was added to bread dough at various concentration ranging from 10-30%, after which physicochemical properties of dough and bread containing HRG were determined. The pH, loaf volume, specific loaf volume, volume and baking loss decreased with increasing amount of HRG in bread, whereas loaf weight and hardness were increased. In particular, hardness appeared to be 2.18 times higher in the control without HRG compared to the bread containing 30% HRG. For color, increasing the amount of HRG reduced a and b values, whereas L value was increased. In sensory evaluation, the highest overall preference score was observed in containing 20% HRG, whereas the lowest score was observed in bread with 10% HRG. From a honeyed red ginseng by-product bread with good acceptability has an optimum HRG concentration of 20%.

Time-temperature indicators or integrators (TTIs) indicate food quality changes based on time-temperature history. Whilst many types of TTIs have been developed and commercialized, educated consumers often refuse to purchase food products with attached TTI labels showing even a slight color change. In this study, a novel on-off diffusion-based TTI coupled with polydiacetylene/silica nanocomposites has been proposed. The prototype TTI tag has a multilayer structure comprised of a self-adhesive base layer, a middle microporous sheet, and an upper opaque white layer coupled with a square reservoir of Tween 20 attached to an activation stripe. At the end of the diffusion path, polydiacetylene/silica nanocomposites were injected into a loading site as a fine blue stripe. After activation, Tween 20 diffused and reached the loading site, where it rapidly changed from blue-to-red via solvatochromism. This alternative and innovative TTI continuously showed a blue color until reaching the end point, at which stage a red color rapidly appeared, indicating product rejection. Thus, this novel TTI it is of great benefit to the brand owner. The developed prototype was characterized and evaluated for its ability to monitor microbial quality based on published, isothermal, microbial growth data of modified-atmosphere packaged minced beef, Mediterranean fish, and ground pork. The diffusion of Tween 20 in the TTI system was measured under various isothermal conditions and a kinetic model, based on the association between diffusion and time-temperature, was investigated. The Gaussian-estimated activation energy value was 51.082kJ mol-1. Tween 20 diffusion of 6.10, 5.15 and 6.15mm along the TTI systems were considered to be end points and the 95% confidence interval between the times taken for TTI to display OFF and for the foods to reach their deterioration thresholds were 23.30-23.70, 23.00-23.50 and 23.44-24.05h for total aerobic bacteria, Shewanella putrefaciens, and Pseudomonas spp. respectively. The TTI performance test for reproducibility and accuracy revealed a normal frequency distribution with 35004.90, 1200.254.82 and 549.811.09min at 0, 11 and 25C, respectively in accordance with the investigation of diffusion in the TTI.

Although country-of-origin has been a controversial topic in literature, there has been little research effort to explain the nature linkage between country-of-origin and perceived quality from consumers in emerging markets. Drawing on the notion of country-of-origin, this study proposes the concept of product-country-image which is operationalized with the three components of cognitive, affective and conative. Structural equation modeling is employed to explore the relationship between the product-country-image and perceived quality. The findings indicate that only ‘affective components’ are positively related to ‘conative components’ among three pairs. What is more, structural equitation modeling demonstrated that the influence of product-country image on perceived quality is simultaneously regardless of the level of consumers’ familiarity with a foreign country’s product. Using data collected from 348 Vietnamese consumers, this study generates new insights for academics and practitioners.

This study was performed to evaluate physicochemical properties of model sausages with various levels of pressed cherry fruit extracts alone or in combination with tomato powders as a partial replacement of sodium nitrite. In study 1, physicochemical properties of model sausages were not affected by the addition of pressed cherry fruit extracts(p>0.05), except for Hunter L(lightness) and Hunter a(redness). Model sausages containing pressed cherry fruit extract(T1, 0.5% and T2, 1.0%) decreased lightness, whereas redness of REF(156 ppm sodium nitrite) was not different from T2(p>0.05). However, those with cherry fruit extract at 1% were proper to improve the hunter color values, especially redness values. In study 2, physicochemical properties of model sausages were not affected by the addition of pressed cherry fruit extract and tomato powders in selected nitrite contents, except for color and cooking loss(p>0.05). In color values, REF was the highest level, and T2, T4, and T5 was significantly low level in lightness (Hunter L). T2 was the highest value in cooking loss(%) among other treatments. The redness values(Hunter a) of T5(75ppm, nitrite, 1% pressed cherry fruit extract and 0.5% tomato powder) were not different from REF which had highest redness values(P<0.05). In conclusion, the combination of pressed cherry fruit and tomato powder might be considered as an alternative method to partially replace with sodium nitrite in pork model sausages.