Earticle

Agar-based composite films were prepared with variety of food processing and agricultural processing waste materials in order to screen natural lingo-cellulosic resources for the value-added utilization of the under-utilized materials. The effect of these waste materials (10 wt% based on agar) on mechanical properties, moisture content (MC), water vapor permeability (WVP), water absorption behavior of biocomposite films were investigated. Biocomposite films prepared with various fibers resulted in significant increase or decrease in color and percent transmittance. The MC, WVP, and surface hydrophobicity of biocomposite films increased significantly by incorporation of fibers, while the water uptake ratio and solubility of the film decreased. SEM images of biocomposite film showed better adhesion between the fiber and agar polymer. Among the tested cellulosic waste materials, rice wine waste, onion and garlic fibers were promising for the value-added utilization as a reinforcing material for the preparation of biocomposite food packaging films.

Oil palm empty fruit bunches (OPEFB) and oil palm fruit exocarps (PFE) are palm oil processing wastes. Considering its abundance, both forms of waste are potentially useful for valuable materials such as food preservatives and hazardous chemicals (FPHC) sensors. This study evaluated the possibility of using both wastes as nanocellulose and anthocyanin-based FPHC sensors. The OPEFB was converted into cellulose nanocrystal (CNC) by alkaline hydrogen peroxide – peracetic acid (AHP-PAA) and sulfuric acid hydrolysis. Hydrolysis was performed with 58 wt.% of H2SO4 at 45 oC for 60 min with l/s of 10 (mL/g). Anthocyanins of PFE waste were isolated using methanol 96%-HCl 1%. Anthocyanin – CNC combination was tested for its sensor capabilities against sodium nitrite, formalin, and borax. The results showed changes in morphological character, thermal properties, functional groups, structures, an increase in the degree of crystallinity of the CNC, and a yield of 31.23 ± 0.7%. Anthocyanin could detect sodium nitrite up to a concentration of 10 ppm, more sensitive than formalin and borax, detectable at concentration limits of 10000 ppm (1%) and 100000 ppm (10%), respectively. A 0.02% (w/v) CNC in anthocyanin solution did not significantly increase the detection sensitivity to formalin and borax. However, CNC addition increased the detection sensitivity to sodium nitrite, indicated by an increase of absorbance to 218% (compared with anthocyanin without CNC).

Since 1985, the growth rate of population of the world is over that of the food production. The cultivated land and the grain production rate are decreasing every year. Therefore, the most serious crisis which we will meet in the 21st century will be food shortage. In order to solve this desperate shortage of food, besides trying to produce more food, the technology of post-harvest, food processing, and food packaging should be developed to reduce and make the best use of the amount of the already produced agricultural products for which a lots of cost and labors were invested, but are being wasted during food distribution channel due to their undeveloped technology.

본 논문은 베트남 한상의 성장과 기업가정신과의 관계를 연구하기 위하여 노임절감형, 시장개척형, 유통서비스형, 지식서비스형, 물류서비스형, 부동산서비스형의 6가지 진출유 형의 틀을 구성하여 베트남현지에서 인터뷰한 20명의 CEO중 12명을 분석틀에 적용하여 기업의 성장과 CEO가 가지고 있는 기업가정신과의 관계를 도출하여 쌀가공식품의 수출 활로를 모색하는 것을 연구목적으로 하였다. 연구결과에 의하면 첫째, 베트남 한상의 경 우 6개의 분석유형중 노임절감형이 가장 많았으며 다음으로 시장개척형과 유통서비스형 순이었다. 둘째, 6개의 진출유형에 종사하는 베트남 한상의 경우 단순한 노임절감이나 시장개척, 유통서비스 등에 종사할지라도 현재 종사하는 업종에서 고부가가치의 제품이 나 서비스를 제공하여 기업을 비약적으로 성장시켜나가고 있음으로써 향후 한국기업의 베트남 진출시 벤치마킹의 대상으로 삼을 수 있겠다. 셋째, 초창기 진출 베트남 한상의 경우 주로 노임절감형의 비즈니스가 대부분이었으나 현재의 비즈니스는 유통이나 지식 및 물류, 부동산서비스 등으로 고부가가치 서비스를 제공함으로써 미래발전을 기대할수 있을 것이라는 결론이다. 넷째, 성공한 베트남 한상의 기업가 정신은 대부분 위험을 선 호하고 성취욕구가 강한것으로 조사되었다. 결과적으로 베트남한상네트워크를 활용하여 쌀가공식품을 수출하는데 기여할 것으로 판단된다.

The purpose of this study is to find out the relation between the growth of the company and the entrepreneurial spirit. In order to investigate the relationship between growth and entrepreneurship in Vietnam, this paper constructs six types of advancement: labor saving type, market opening type, distribution service type, knowledge service type, logistics service type and real estate service type. The 12 CEOs out of 20 CEOs are interviewed in the field to the analysis of the framework. According to the results of the study, first, in the case of Korean Business in Vietnam, the most common type is the labor saving type, followed by market type and distribution service type. Second, in the case of Korean Business in Vietnam, which is engaged in 6 types of advancement, even though they are engaged in simple job reduction, market development, distribution service, etc. They are rapidly expanding their business by providing high value-added products and services in current industries. It can be used as a benchmark for Korean firms' entry into Vietnam. Third, in the case of Korean Business in Vietnam, in the early stage most of the business is in labor-saving type. However, after 25 years since its inception in Vietnam, the current business is the high value-added service from secondary industry to tertiary industry such as distribution, knowledge and logistics that is expected in the future development. Fourth, the successful entrepreneurship of Korean Business in Vietnam is found to prefer risk, strong desire for achievement, strong self - control ability, strong initiative and creativity. As a result, it is believed that the Korean Business in Vietnam network will contribute to the export of processed rice such as rice noodles to Vietnam.

PEF 기법은 안전하고 천연상태에 가까운 식품을 생산하기 위한 최신의 비열처리법이다. 이 기법은 영양가, 풍미, 물성 및 관능적 성질의 영향을 최소화 시키는 안전한 식품생산에 이용할 수 있다. 이 공정은 두 전극사이에 놓여지는 식품에 고압의 전기를(20~80kv/cm) 작용시킴으로써 실시된다. PEF 처리에 의해 미생물의 세포막이 분해되거나 불한정하게되어 미생물은 활력을 상실하게된다. PEF 공정에 의한 미생물의 비활성화 정도는 주로 전기장에서의 펄스강도와 처리시간에 의존한다. 미생물의 종류에 따라 상응하는 전기장의 강도와 처리시간이 요구된다. 처리효과는 미생물의 특성과 존재했던 배지에서의 생육단계에 의존한다. 효과적인 가공을 위해 여러종류의 공정조건이 적절하게 사용되어야 한다. PEF기법의 잠재적효용은 생물공학에서 식품저장에 이르기 까지 다양하다. 식품가공과 관련해서 이 기법은 특히 에너지효율면에서 경제적이며 처리되는 식품이 가공공정의 영향을 적게 받는다는 것이 이미 입증되었다. 이 기법을 식품가공에 응용하기위해 본 논문에서 개괄적으로 고찰한다.

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20~80 kV/cm) to foods placed between two electrodes. The mode of inactivation of microorganisms by PEF processing has been postulated in terms of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications

1992년 한·중 수교 이후, 농산물과 농업식품 관련 무역이 급증하고 이외 양국간 경제교류도 활성화되어 현재 상호 중요한 경제파트너가 되고 있으며, 정치·외교적으로도 긴밀한 관계는 계속되고 있다. 한·중 양국은 지리적으로도 가까운 이웃나라로서, 식생활과 소비성향, 문화가 서로 비슷하고 농업에 있어서도 생산 작물과 가공산업 측면에서 긴밀하고 비교적 상호보완적 특성을 지니고 있다. 즉, 한국은 비교적 높은 품질, 안전성 및 가공기술이라는 특징이 있고, 중국은 체제 특유의 농업정책, 저임금 및 비교적 풍부한 자원이라는 차별성이 있다. 이러한 상황을 기반으로, 본 연구에서 한국의 청주시와 중국의 수광시를 대상으로 하고, GEM 모델을 활용하여, 산업기반, 기업의 역량, 시장환경이 농업식품가공기업의 경영성과와 클러스터성과에 미치는 영향에 대한 비교연구를 실증분석으로 수행하고자 하였다. 설문 수집을 통한 실증분석의 결과, 한국의 청주시와 중국의 수광시 모두 산업기반, 기업의 역량, 국내 시장환경이 농업식품가공기업의 경영성과에 유의한 정(+)의 영향을 나타냈으며, 농업식품가공 기업의 경영성과가 클러스터성과에 유의한 정(+)의 효과를 보였다. 또한, ‘농업식품가공기업의 경영성과’가 세 가지의 선행변수(산업기반, 기업의 역량, 국내시장환경)와 ‘클러스터성과’ 사이에 매개효과를 보였으며, 그 세부 결과는 양 국가간 다소 차이를 보였다. 끝으로 본 연구는 청주시에 입지하고 있는 농업식품가공기업의 경우, 해외시장에 대한 글로벌 전략이 매우 필요 하며, 수광시의 농업식품가공기업의 경우, 기업 내 부서 간의 협력이 보완된다면 경영성과가 보다 향상될 수 있다는 등 시사점을 제시하였다.

Since establishing diplomatic relation in 1992, Korea and China have enjoyed diverse advantages through economic cooperation, especially in commercial trade as well as agricultural product trade. Nowadays, Korea is the biggest exporter of agricultural product to China, and China is the fourth largest importer of agricultural product from Korea. Moreover, regional/cultural similarity and industrial complementarity between the two countries provide significant potentials for further development of agricultural product trade. Specifically, Korea has some comparative advantages in terms of relatively high-quality agricultural product, food safety, and high-level food processing technology. China specializes in other comparative advantages in terms of strong national policy, low labor cost, and abundant resources. Based on the fact above, with the GEM model, we investigate the effects of industrial groundings (G), enterprises’ capabilities (E), and market environment (M) on firms’ business performances and cluster’s performance in Cheongju Korea and Shouguang China. We analyzed survey data of agricultural food processing enterprises in two cities (Cheongju Korea and Shouguang China). We found that three independent variables (G, E, and M) affected firms’ business performance, and then firms’ business performances affected cluster’s performance. Furthermore, mediating effects of firms’ business performances were shown between three independent variables and cluster’s performance. There were some differences between Cheongju Korea and Shouguang China. Implications are as follows. The firms in Cheongju have strong advantages over those in Shouguang in terms of social infrastructures and cooperation within the organization, but need to globally expand their markets. In contrast, the firms in Shouguang enjoy advantages over those in Cheongju in terms of the amount of natural resources, but have to develop cooperation within the organization to improve both of the firms’ business performances and the food safety through R&D capabilities.

For the problem that the use effect of food processing information system is poor due to absence of knowledge acquisition measures and knowledge self-updating function, a knowledge acquisition approach based on rough set is put forward. First, the approach establishes a set of predicted samples for the relationship between food processing parameters and product quality; then uses the discretization of continuous attribute, attribute reduction and rule extraction algorithm of rough set to acquire automatically predicted knowledge from a large number of predicted sample sets, and then saves the predicted knowledge in the knowledge base of expert system; finally, realizes the extraction of knowledge of food processing process based on the inference engine, which greatly enhances the effectiveness and practicality of the acquired knowledge in online aided decision system of the food processing quality and safety.

The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice varieties (4 varieties for cooked rice, 2 varieties for brewing, and 4 varieties for rice cake) grown in Korea. Apparent amylose contents of rice starches from cooked rice, brewing and rice cake varieties were 20.2-25.3%, 9.87-35.6%, and 20.8-28.3%, respectively. Rice starches from cooked rice varieties showed higher pasting viscosity and final viscosity but lower pasting temperature than those from brewing and rice cake varieties. Swelling factor at 80 °C of rice starches from cooked rice, brewing and rice cake varieties was 3.7-7.2, 3.5-11.4, and 2.4-7.6 , respectively. Based on structure and physicochemical properties of rice starches extracted from different rice varieties, principal component analysis (PCA) results showed that these rice varieties could be clearly classified according to processing adaptability for cooked rice and rice cake.

Flaxseed is outstanding for lignans and oil rich in a-linolenic acid which protect against several major illnesses. Better understanding of processing and storage characteristics of flaxseed will increase options for food use. Lignans and oil are found in the hull and embryo, respectively. Comparison of pearling and impact-dehulling processes for separation of lignan and oil-rich fractions showed the impact process was less effective, but easier to scale-up. Screw-pressing embryo reduced oil yield compared to whole seed, but doubled productivity and sharply reduced frictional heating of the oil. Flaxseed hull and embryo, also whole, ground and steamed-ground samples, were stable up to 30 weeks in closed containers at 23℃. Steamed-ground samples in open trays at 40℃ deteriorated markedly (peroxide value > 100 by 22 weeks); yet, whole seed remained stable. Incorporation of 18% flaxseed embryo into yellow perch feed increased -linolenic acid to 13 to l4% of muscle and liver lipids, compared to 0.5 to 0.7% in the no-embryo control. Feed conversion ratio, weight gain, and survival were similar. These studies are helping to establish the technological base for processing and utilizing flaxseed and flaxseed fractions to improve human diets.

<배경 및 목적> 본 연구는 식품 및 의약품 안전에 관한 공중의 위험 인식을 형성하는 데 있어서 미디어, 대인 간 커뮤니케이션, 그리고 정교화 과정의 역할을 탐구하였다. <방법> 본 연구에 사용된 자료는 전국 단위의 온라인 패널 설문 조사를 통해 수집되었으며, 샘플 수는 1,001명이었다. 연구 방법은 식품 및 의약품 안전에 관한 위험 인식을 종속 변인으로 하고, 식품 및 의약품과 관련한 미디어 사용, 대인 간 커뮤니케이션, 정교화 과정 등을 독립 변인으로 위계적 회귀 분석을 실시하였다. <결과> 연구 결과 텔레비전 시청과 대인 간 커뮤니케이션이 위험 인식을 높여 주는 변인으로 나타났다. 다만, 미디어 사용의 효과는 간접적일 수 있었는데, 이는 위계적 회귀 모형에 대인 간 커뮤니케이션과 정교화 과정을투입했을 때 그 효과가 사라졌기 때문이다. 또한 미디어 사용, 대인간 커뮤니케이션, 그리고 정교화 과정 사이에 상호작용 효과가 발견되었다. 보다 중요한 연구 결과는 정교화 과정이 인터넷 뉴스 읽기, SNS 사용, 그리고 대인 간 커뮤니케이션의 효과를 조절했다는 점이다. <논의 및 결론> 결론적으로, 본 연구는 이전에 연구가 많이 이루어지지 않았던 위험 인식에 영향을 주는 다양한 미디어 및커뮤니케이션 변인들을 실증적으로 검증한 연구로서, 향후 위험 커뮤니케이션의 관련 분야에 기여할 것으로 기대한다.

<Objectives> This study explores the role of the media, interpersonal communication, and elaborative processing in shaping the public’s perceived risks of food and medicine safety in South Korea. <Methods> Data for this study came from a national online survey with an interview of 1,001 respondents in South Korea. <Results> Findings showed that watching television, using Internet news and interpersonal communication increased perceived risks. The impact of media use could be indirect because its effects disappeared after entering interpersonal communication and elaborative processing into the model. We also found the effect of interaction between the media, interpersonal communication, and elaborative processing. Most importantly, elaborative processing moderated the effects of using Internet news and social networking sites and discussing with others. <Conclusions> This study contributes to risk communication literature by empirically testing various factors influencing risk perceptions in South Korea, where was rarely examined.

혐기성 미생물에 저해가 되는 물질을 포함하는 고농도 폐수의 효모에 의한 처리에 관하여 연구하였다. 폐수는 furfural부산물이 배출되는 식품가공 공정의 배출폐수를 대상으로 실험하였다. 본 연구에서는 호기성 효모의 일종인 Candida utilis가 실험에 적용되었다. 회분 실험을 통하여 본 폐수는 혐기성 미생물에 저해 영향을 주는 것으로 밝혀졌다. 본 공정의 최적 온도는 25에서 45oC이었으며 효모의 성장에 적당한 pH는 4에서 8사이임을 알 수 있었다. 연속실험 결과, 체류시간 1일 이상에서 COD가 90% 이상 제거되었다. 그러나 유출수 중의 유기물 농도는 여전히 다소 높은 것으로 조사되었다. 따라서 동력학적으로 해석하여 추정한 결과 남은 유기물은 대부분은 용존 미생물 생성물 (SMP, Soluble Microbial Product)에서 기인하는 것으로 판단되었다.

A yeast treatment process was applied to treat food processing organic wastewater containing inhibitory material to anaerobic bacteria. The wastewater contained high concentration of the furfural as a by-product from the food processing. Aerobic yeast (Candida utilis) was selected to remove organics in wastewater. The batch test showed that the wastewater had an inhibition to anaerobic bacteria. The optimum level of temperature for yeast treatment was ranged from 25 to 45oC. The pH range from 4 to 8 was favorable to yeast growth. The continuous flow reactor was operated at various SRTs. The results were satisfactory with the reduction of COD up to 90% at SRT of more than 1 day. Through the kinetic study of the yeast, the remained COD concentration was mainly caused by the formation of soluble microbial product (SMP).