This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.

유기용매 나노여과(OSN, organic solvent nanofiltration) 분리막은 폴리이마이드(PI)나 폴리벤질이미디아졸(PBI)과 같은 특수 고분자의 개발, 상업화가 이루어지고 강한 유기용매에 견딜 수 있도록 가교를 통해 분리막의 내구성이 급격하게 향상되면서 저분자량의 합성, 정제 및 농축을 필요로하는 의약, 바이오, 식품산업에 획기적이고 효율적인 분리막 공정으로 주목 받고 있다. 하지만 여전히 고가의 고분자, 가교를 위한 복잡한 프로세스, 다량의 강한 용매 폐수 발생등 상업화를 이루는데 여러 가지 문제점들이 산재하고 있다. 본 연구는 기존 제막방식에서 벗어나 무독성의 용제를 사용하여 단일공정으로 유기용매 나노여과 분리막을 제막하고 그 특성을 연구하였다.

In this study, a relatively effective process is used to sterilize Escherichia coli on the surface of micro-sized calcium citrate powder using nitrogen and argon as process gases in a low-temperature vacuum plasma treatment. The purpose of this study is to confirm and to introduce the effectiveness of homogeneous surface treatment for the sterilization of fine inorganic powder by the rotatable low-temperature RF plasma system designed by ourselves. The results of the test using 3M petrifilm showed that there were no remarkable spots in the case of the surface of plasma treated powder, whereas the untreated powder showed many blue spots, which indicating that the E. coli was alive. After 5 days, in the same samples, the blue spots were seen to be larger and darker than before, while the plasma-treated powder showed no changes. The results from FE-SEM analysis showed that the E. coli was damaged and/or destroyed by reactive species generated in the plasma space, resulting in the E. coli being sterilized. Furthermore, the sterilization effects according to the selected parameters (N2 and Ar; flow rate 30 and 50 sccm) adapted in this study were mutually similar, regardless of such different process parameters, and this indicates that homogeneous treatment of powder surfaces could be more effective than conventional methods. Therefore, the plasma apparatus used in this study may be a practical method to use in a powerful sterilization process in powder-type food.

The Sasang constitution typology was analyzed through SCAT2 and a specialist to examine the correlation between the Sasang constitution and dietary pattern, and the difference in BMI and food preference according to Sasang constitution was determined. The Sasang constitution typology of the subjects was classified by SCAT2 and a specialist. Seventy-four subjects were screened by SCAT2 (SC), and 18 of them were judged by the specialist (SP). The results of SCAT2 and the specialist were consistent in 13 subjects (SS). BMI and food preference among these groups were compared. The concordance rate of SCAT2 and the specialist classification was 72.2%. The BMI in SC was significantly lower in the order of Taeeumin, Soyangin, and Soeumin, but no significant difference was observed between Taeeumin and Soyangin in SP and SS. To analyze the preference of food and the constitutional suitability, the ‘Yin-Yang food preference index’ was developed and compared with the data classified by constitutional food according to existing ideological medical theory. As a result, there were 33 food items that matched in the SP-SS, which was more than that in the SC-SP (4 items), SC-SS (6 items), and SCSP- SS (4 items). Twenty-four of the 33 matched food items were consistent with the existing constitutional food data. In conclusion, SCAT2 is a very useful tool for Sasang constitutional research, but for more objective research, it is recommended that subjects who show consistent results by different methods be targeted.

The purpose of this study was to investigate the relationship between retort food characteristics and consumers’ perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.

산화아연 나노입자는 식품산업에서 항균 식품포장재, 항균 식품첨가물 및 아연보충제로 사용되고 있다. 식품산업에서 나노물질 사용이 증가 됨에 따라 식품성분과의 상호작용 가능성이 제기되고 있는데, 이 같은 상호작용은 나노물질의 독성 및 체내 흡수에 영향을 줄 수 있다. 따라서 산화아연 나노입자와 식품성분과의 상호작용에 대해 규명하고자 본 연구에서는 아연강화성분으로 산화아연이 첨가될 수 있는 탈지분유를 사용하였으며, 탈지분유의 주된 구성성분인 카제인과 유당을 사용하여 비교 연구를 수행하였다. 산화아연 나노입자와 탈지분유의 상호작용에 의한 물리화학적 특성변화는 수분상 입자크기와 표면전하 변화를 측정하여 확인하였고, 단백질과 상호작용은 형광 쇠기 감쇠 정도로, 그리고 유당과 상호작용은 HPLC를 이용하여 정량분석 하였다. 또한 탈지분유, 카제인 및 유당 존재 하 산화아연 나노입자의 세포독성 및 세포 내 유입양상, 3D 인체 장관 모델을 통한 수송 기작을 확인하였다. 그 결과, 산화아연 나노입자의 상호작용 정도는 탈지분유 혼합성분으로 존재 시 더 많이 일어나는 것으로 확인되었으나, 이 같은 상호작용은 세포독성, 세포 내 유입 및 장내 수송 기작에는 영향을 미치지 않는 것으로 나타났다. 본 연구결과는 산화아연 나노입자가 식품성분에 따라 상호작용 정도가 달라질 수 있음을 규명함으로써, 향후 나노물질과 식품성분 상호작용에 따른 잠재적 독성을 예측하는 데에 유용하게 활용될 수 있을 것으로 보인다.

Malaysia is regarded as one of the leaders in the global halal marketplace, which has undergone huge growth in the past few years. The aims of this study were to identify imported food consumers in Malaysia based on Food Related Lifestyle (FRL) attributes and to investigate the demographic characteristics and purchasing behaviors of each segmented groups. Using an online survey, a total of 600 responses were collected in Malaysia. Excluding invalid responses, cluster analysis segmented imported food consumers into four FRL groups: impulsive, high interest, low interest, and traditional consumers. The results of this study were as follows. First, depending on lifestyle, the groups exhibited significant differences in demographic characteristics (age, race, religion, and education level). Second, differences in purchasing behaviors (purchasing frequency, place, and information sources of imported food products) were verified. Especially, purchasing frequency of imported food was higher in the high interest consumer group compared to the other groups. Based on these results, marketing implications of the study findings are discussed.

건강기능식품의 경우 단성분보다는 복합제품 개발이 우선시되고, 12가지 기본제형이외에도 즉석밥과 같은 일반 식품형태의 제품으로 범위가 확대되고 있다. 이러한 제품 에서 기능성(지표)성분을 효율적으로 분석할 수 있는 방법에 대한 연구가 필요한 실정이다. 복합제품 등에서 정 성·정량 가능한 밀크씨슬 추출물의 기능성(지표)성분인 실리마린을 효과적으로 분석할 수 방법을 확립하기 위하여 본 연구를 수행하였다. 액체크로마토그래프-질량분석기 (LC-MS/MS)를 이용하여 신속하고 효율적으로 실리마린의 6가지 구성성분, 실리크리스틴, 실리디아닌, 실리빈A, 실 리빈B, 이소실리빈A, 이소실리빈B를 동시분석할 수 있는 정성·정량시험법을 확립하였다. 확립된 시험법에 대해 특 이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하였다. 또한 시중 유통검체 17건을 확보하여 시험한 적용가능성도 검토하였다. 직선성에서는 r2 > 0.999 이상임을 확인하였고, 검출한계 및 정량한계는 각각 실리크리스틴은 0.3, 0.8, 실리디아닌은 9.0, 27.3, 실 리빈A은 3.3, 9.9, 실리빈B는 5.4, 16.3, 이소실리빈A는 4.9, 14.9, 이소실리빈B는 3.2, 9.7 μg/L이었다. 또한 평균 회수 율은 96.2~98.6%로 나타났으며, 반복정밀도는 상대표준편 차 3%이하, 실험실간 재현성은 1.5%이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인15)에서 제시한 기준에 모두 적합한 수준이었다. 시중 유통품에 대하여 실험한 결과 81.2~106.5%로 모두 적합하였다. 따라서 본 연구에서 개발된 분석법은 건강기능식품 중 실리마린의 정성·정량분석에 이용될 수 있으며, 나아가 건강기 능식품 공전 개정에 반영되어 우수한 품질의 건강기능식품유통에 기여할 것으로 판단된다.

최근 몇 년간 그리고 앞으로도 당분간 화두가 될 4차 산업혁명과 스마트공장이 실제 식품산업 현장에 적용할 때의 현실과 과제 등에 대해 논의해 보고자 한다. 타 산업에 비해 생물을 다루는 식품 산업의 특성상 원료부터 제품 제조 공정에 대한 현장 운영에 어려움이 존재하며 특히 인력에 의존하는 부분이 많아 생산성 향상, 품질 향상, 식품안전 확보, 에너지 절감에 대한 수요가 큰 편이다. 그러나 스마트 공장과 같은 해결방안이 있음에도 불구하고 공정 자동화와 솔루션 적용에 필요한 재원 투입의 우선 순위에서 밀려 실제 적용 사례는 대기업을 제외하면 부족한 것이 사실이다. 본 세미나에는 주로 농심엔지니어링에서 식품산업에 구축한 스마트 공장 사례를 중심으로 설명하고 대기업뿐 아니라 중소기업 적용 방안에 대해 함께 토의하는 시간을 갖고자 한다.

폴리락타이드 재질의 식품용 기구 및 용기·포장에서 식품으로 이행될 우려가 있는 유해 중금속인 납, 카드뮴 및 비소의 이행량을 측정하고 안전성을 평가하기 위하여 국내에 유통중인 폴리락타이드 시료 총 211건을 수거하였다. 용출실험은 ‘식품용 기구 및 용기·포장 공전’의 조건 에 따라 식품모사용매인 4% acetic acid로 하였으며 온도 조건으로 70oC와 가혹사용조건인 100oC 모두 적용하여 이 행량을 비교하였다. 납, 카드뮴 및 비소의 이행량은 모두 70oC보다 100oC의 조건에서 증가하는 경향을 보였으나, 납 의 최대 이행량은 기준·규격과 비교하여 1.0%의 낮은 수 준이었고, 카드뮴은 모두 미량이 검출되었으며, 비소의 최대 이행량은 기준·규격 대비 3.9%의 낮은 수준으로 기준·규격을 초과하는 시료는 없었다. 이행량 결과를 바탕으로 납, 카드뮴 및 비소의 일일추정섭취량을 산출한 후 잠정주간섭취허용량 등과 비교하는 안전성평가를 진행하였으며, 국내에 유통되는 식품용 폴리락타이드 기구 및 용기·포장을 통한 납, 카드뮴 및 비소의 일일추정섭취량은 2.5 × 10−5~ 2.0 × 10−3μg/kg bw/day인 것으로 산출되었다. 용출조건별로는 70oC, 30분에서 카드뮴의 일일추정섭취량이 가장 낮았고, 100oC, 30분에서의 납 일일추정섭취량이 2.0 × 10−3μg/kg bw/day로 제일 높게 나타났으나, 납의 위해도는 인체안전기준(25 μg/kg bw/week)과 비교시 0.055% 수준으로 매우 낮음을 확인되었다. 이를 통하여 국내 유통 폴리락타이드 재질 식품용 기구 및 용기·포장에서의 납, 카드뮴 및 비소의 이행량은 매우 낮은 수준임을 확인하였고, 본 연구의 결과는 향후 식품용 기구 및 용기· 포 장의 안전관리를 위한 과학적인 근거자료로 활용될 수 있을 것으로 사료된다.

모든 상품과 소비자의 스마트폰이 연동되어 실시간 데이터가 수집되고, 완전 자동 상거래가 구현되는 스마트 스토어와 같은 4차 산업혁명 기반의 스마트 컨슈밍에 대한 관심이 급속하게 증대되고 있다. 이러한 스마트 컨슈밍은 정보통신(ICT), 하이브리드 유연인쇄전자 기술과 상품 패키징 기술의 융합으로 실시간 모니터링, 소비자와의 상호작용, 제품 안전성·품질 보장이 가능한 스마트 패키징 기술개발에 의해 구현 가능하게 될 것이다. 스마트패키징이란, 사이니지, 센서 등을 비롯한 첨단 기술을 패키징(포장)에 적용해 최종 고객에게 다양한 정보를 제공함과 동시에 보다 차별화된 서비스를 제공하는 패키징으로 4차 산업혁명 기반 기술인 ICT, Big data, CPS, AI 등과의 연계를 통해 그 적용 범위가 급속하게 확대되고 있다. 본 발표에서는 고부가가치 식품에 적용가능한 스마트 패키징 및 스마트 패키징을 구성하고 있는 요소 기술에 대해 소개하고자 한다. 또한 고부가가치 식품을 위한 ICT가 접목된 스마트 패키징의 “Red Bricks” 및 이를 해결하기 위한 방안을 소개하고자 한다.

세계는 지금 디지털의 연결성과 고도화된 ICT 기술을 기반으로 한 ‘제4차 산업혁명’ 시대로 접어들고 있다. 국내 식품산업도 ICT, AI, 빅데이터, 등 4차산업 관련 요소기술들의 여러가지 분야에 접목시키고 있다. 불량식품은 식품의약품안전처에서 식품의 생산, 제조, 유통, 판매 등전 단계에서 발생할 수 있는 모든 법을 위반한 제품으로 넓게 정의하고 있으나 주로 경제적 이익을 취하기 위해 의도적으로 원료나 원산지를 바꾸거나 부정물질을 첨가한 위변조식품을 말한다. 식품 공급망이 세계화되고 복잡해짐에 따라 위변조 수법이 점점 정교해지고 급증하고 있어 사후 단속하는 방법으로 불량식품 발생에 대응하기에는 한계가 있다. 따라서 불량식품을 사전에 차단할 수 있는 과학적 체계를 마련하기 위하여 소셜빅데이터 분석기술 등을 위변조인자의 안전관리에 적용하고 있는 동향을 소개하고자 한다.

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

Even though chlorine dioxide (ClO2) 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 ClO2 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 ClO2 gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of ClO2 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 ClO2 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 ClO2 gel-pack is feasible to apply for industry usages.

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that “suitable contents for the theme of the class”, “contents and construction of practice class”, “diversity of practice menu” and “diversity of educational contents” had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, “adequacy of class time” and “contents and construction of theory class” showed low importance and satisfaction scores, requiring a little effort. Whereas, “time and construction of group practice”, “structure of textbook for class” and “duration of course and number of classes” showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that “professional lecture by instructors”, “lectures suitable for themes” and “lecture applicable in real life” had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that “adequacy of lecture room space”, “cooking equipment”, “diversity of cooking utensils” and “sanitary condition of cooking utensils” also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.