• Title, Summary, Keyword: Food Production

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A Study on the Development of a Home Pood Production Frequency Scale (식생활 영역의 가정생산빈도 측정도구 개발에 관한 연구)

  • Cha, Sung-Ran
    • Korean Journal of Human Ecology
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    • v.8 no.1
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    • pp.95-107
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    • 1999
  • Difficulties in the measuring home food production activities obstructs development of home production activity related studies. For solving such problems, this study intended to develope a home food production frequency scale. The data were collected from 219 housewives in Taejon. Validity, reliability, correlation, and multiple regression analysis were used to test home food production frequency scale. The scale's validity and reliability were reveled considerable potential for its use to ascertain relationships between home food production activity and other family variables.

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Technical Optimization of Culture Conditions for the Production of Exopolysaccharide (EPS) by Lactobacillus rhamnosus ATCC 9595

  • Kim, Young-Hoon;Kim, Ji-Uk;Oh, Se-Jong;Kim, Young-Jun;Kim, Myung-Hee;Kim, Sae-Hun
    • Food Science and Biotechnology
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    • v.17 no.3
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    • pp.587-593
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    • 2008
  • Microbial exopolysaccharide (EPS) is a biothickener that can be added to a wide variety of food products, where it serves as a viscosifying, stabilizing, emulsifying, and gelling agent. The objective of this study was to investigate the optimum conditions of pH, incubation temperature, and whey protein concentration (WPC) for EPS production by Lactobacillus rhamnosus ATCC 9595. We found that maximal EPS production was achieved at a pH of 5.5 and temperature of $37^{\circ}C$. At the same fermentation conditions, EPS production was affected by the addition of L. rhamnosus GG (a weak-EPS producer). After growth for 24 hr, total EPS production was $583{\pm}15.4mg/L$ in the single culture system, and $865{\pm}22.6\;mg/L$ in the co-culture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from $583{\pm}15.4$ (under no WPC supplementation) to $1,011{\pm}14.7\;mg/L$ (under supplementation with 1.0% WPC). These results suggest that WPC supplementation and the co-culture systems coupled with small portions of weak-EPS producing strain can play an important role in the enhancement of EPS production.

Predicting Methane Production Potential of Anaerobic Co-digestion of Swine Manure and Food Waste

  • Shin, Joung-Du;Han, Sung-Su;Eom, Ki-Cheol;Sung, Shi-Hwu;Park, Sang-Won;Kim, Hyun-Ook
    • Environmental Engineering Research
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    • v.13 no.2
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    • pp.93-97
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    • 2008
  • Anaerobic co-digestion of swine manure and food waste for biogas production was performed in serum bottles at 2% volatile solids(VS) concentration and various mixing ratios of two substrates(swine manure: food waste = 100 : 0 $\sim$ 0 : 100). Through kinetic mode of surface methodology, the methane production was fitted to a Gompertz equation. The specific methane production potential of swine manure alone was lower than that of food waste. However, maximum methane production potential increased up to 1.09-1.22% as food waste composition increased up to the 80%. The maximum methane production value of food waste was 544.52 mL/g VS. It was observed that the maximum methane production potential of 601.86 mL/g VS was found at the mixing ratio of 40:60.

Optimal Culture Conditions for Production of Polygalacturonase from Bacillus sp. DFN-75 Isolated from Kimchi

  • Lee, Min-Kyung;Kim, Eun-Ae;Kim, Choon-Young;Kim, Gi-Nahm;Kim, Seok-Hwan;Park, In-Shik
    • Preventive Nutrition and Food Science
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    • v.5 no.4
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    • pp.194-196
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    • 2000
  • A bacterium capable of producing polygalacturonase was isolated from kimchi, and identified as a strain of Bacillus. The effects of culture conditions and medium composition on enzyme production were investigated. Among the tested carbon sources, polygalacturonic acid or pectin was most effective for the production of the enzyme. Therefore, it seemed that the enzyme was induced when pectin or polygalacturonic acid was used as a sole source of carbon. The optimal concentration of polygalacturonic acid was 0.5%. For nitrogen sources, yeast extract was best for the production of the enzyme, at a level of 0.25%. The enzyme was maximally produced by cultivating the isolated Bacillus sp. at an initial pH of 88.0 and temperature of 45$^{\circ}C$ for 20 hours.

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Conjugated Linoleic Acid (CLA) Production in the Rumen -Roles of Butyrivibrio fibrisolvens A38

  • Kim, Dae-Ok;Kim, Tae-Wan;Heo, Ho-Jin;Imm, Jee-Young;Hwang, Han-Joon;Oh, Sejong;Kim, Young-Jun
    • Food Science of Animal Resources
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    • v.24 no.3
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    • pp.303-309
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    • 2004
  • Conjugated linoleic acid (CLA) is currently under intensive investigation due to its health benefits. A great deal of interest has been paid to the possible health-promoting roles of CLA, but there are not many studies available on the mechanism of CLA production by ruminal microorganisms. CLA is produced as an intermediate of the characteristic biohydrogenation process of linoleic acid(LA) in the rumen and its production has direct relationship to numerous environmental factors including particle association, substrate concentration, forage-to-grain ratio, pH, ionopore, bacterial cell density, etc. Some of these factors were known to affect hydrogenating activities of Butyrivibrio fibrisolvens A38 which is an active rumen bacterium in CLA production. Dairy cow is a main source of CLA, and its level could be increased by dietary manipulation changing the physiological environment of rumen bacteria such as B. fibrisolvens A38. Therefore, the effects of various factors on. ruminal biohydrogenation should be carefully considered to optimize not only CLA production, but also other fatty acid metabolism, both of which are directly affecting nutritional quality and functionality of dairy products. In this review, the relationship between various environmental factors and ruminal CLA production is discussed focusing on the CLA production of B. fibrisolvens A38.

Microbiological Assessment of Home-Delivered Meals for Children from Low-income Families during Production and Delivery (결식아동을 위한 가정배달 도시락의 생산과 배달과정 중 미생물적 평가)

  • Moon, Jeong-A;Yoo, Chang-Hee;Lee, Kyung-Eun
    • Journal of the Korean Dietetic Association
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    • v.19 no.3
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    • pp.236-252
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    • 2013
  • The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

Assessment of the Working Environment, Production and Transportation Practices for the Packaged Meal(Dosirak) Manufacturing Establishments in Seoul City and Kyungki-do Province (서울.경기지역 도시락 제조업체의 구조 및 생산 실태조사)

  • Kye, Seung-Hee;Yoon, Suk-In;Kwak, Tong-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.3 no.3
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    • pp.293-299
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    • 1988
  • 34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

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Status of Equipment and Usage Education in Association with the Quantity Food Production (다량조리에 적합한 보유기기 실태조사 및 기기구입과 사용교육 현황)

  • Jung, Hyeon-A;Joo, Na-Mi
    • Journal of the Korean Society of Food Culture
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    • v.19 no.6
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    • pp.652-666
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    • 2004
  • School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.

Production of Microbial Cellulose and Acids in Kombucha

  • Soh, Han-Sup;Lee, Sam-Pin
    • Preventive Nutrition and Food Science
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    • v.7 no.1
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    • pp.37-42
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    • 2002
  • Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

Utilization of Soil Resources for Maximum Production of Food Grains (식량 최대생산을 위한 토양자원 이용)

  • Sin Je Seong;Kim Lee Yeol
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.145-167
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    • 1999
  • Our self-sufficiency of food has become less than $30{\%}$ and our nation is highly dependant on world's grain market for food. which is unstable in long term due to the world population growth faster than food production. Therefore, it is a great possibility that food might become a political weapon by way of its global shortage. its purchasing difficulty in international free trade market. and the resultant price rising. Our maximal capability of food production has become the most outstanding problem in the dimension of future food security. It would be the utmost scheme for maximal production of food to realize the maximal utilization of arable land through the enlargement of sufficient farming land and the conversion of rotation system for the more grain production. Extensional enlargement of arable land can be positively executed through the development of farming land in domestic and abroad countries. The readjustment of arable land and the installation or irrigation and drainage system can enforce the farming basement for maximal utilization of arable land through the improved rotation between paddy and upland. The prevention policy against farming land encroachment should be strictly executed through grain production encouragement on resting or marginal lands and regulation of utilization conversion for the other than food production on high grade farming lands. It is also required urgently to develope high yielding and high quality varieties through advanced genetic technology for the improvement of unit area yield, especially of wheat, corn. and soybean we import in large quantity The maximal utilization of arable land for the highest production of food can be realized through rational rotation system, the most adaptable crop cultivation on the suitable land, and the most optimal fertilization through the GIS analysis of agricultural environment information on the basis of the computerized soil resource data on super detailed soil maps(1:5000) surveyed plot by plot of whole nation.

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