A5086310135- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Food Drying and Modeling
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- GABA and Rice Research
- Radiation Effects and Dosimetry
- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Insect Utilization and Effects
- Viral gastroenteritis research and epidemiology
- Genomics, phytochemicals, and oxidative stress
- Postharvest Quality and Shelf Life Management
- Magnetic and Electromagnetic Effects
- Tea Polyphenols and Effects
- Bee Products Chemical Analysis
- Sensory Analysis and Statistical Methods
- Antioxidant Activity and Oxidative Stress
- Free Radicals and Antioxidants
- Spectroscopy and Chemometric Analyses
- Agriculture, Soil, Plant Science
- Infant Health and Development
- Listeria monocytogenes in Food Safety
- Phytochemicals and Antioxidant Activities
- Biosensors and Analytical Detection
World Institute of Kimchi
2024
Seoul National University of Science and Technology
2019-2023
Sookmyung Women's University
2021
The potential of ohmic cooking for the production a soy protein-based meat analogue was investigated. system subjected to 30 V/cm electric field, enabling rapid heating within 0.66–0.87 min, depending on temperature. sample ohmically cooked using different combinations temperature (70, 80, 90, and 100 °C) holding time (1, 3, 5, 7 min). A °C yielded highest performance coefficient (SPC) 0.75. electrical energy consumption analyzed in terms total consumption, which minimal compared former....
In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for production shelf-stable edible insects: Protaetia brevitarsis larva (larva white-spotted flower chafer). The IRAFD system customized using an lamp, K-type thermocouple, controller, and data acquisition system. lamp provided sublimation energy rapid (FD). conditions were continuous IRAFD-5.0 kW/m2 at different weight reduction (WR) (10%, 20%, 30%). reduced drying time to 247 min compared 2,833 duration FD...
Wheat germ (WG) is a by-product of wheat milling and comprises many bioactive compounds. This study aimed to compare the antioxidant antilipidemic effects different WG extracts (WGEs) by analyzing candidate compounds such as carotenoids, tocopherols, γ-oryzanol, biogenic amines reversed-phase high-performance liquid chromatography. Antioxidant activity was determined using ABTS, DPPH, FRAP assays. The effect evaluated in palmitic acid-induced steatosis HepG2 hepatocytes 3T3-L1 adipocytes....
Abstract Kimchi cabbage, a staple in South Korean cuisine, exhibits taste variations depending on the season of cultivation, with significant implications for kimchi production quality. In this study, we conducted comprehensive metabolomic analyses cabbage grown diverse environments throughout year. We identified 15 primary metabolites, 10 glucosinolates, and 12 hydrolysates, providing valuable insights into metabolic composition cabbage. Using data, developed predictive models quality...
The efficacy of ohmic vacuum concentration (OVC) was evaluated for the production value-added orange juice concentrate under different voltage gradients. OVC enables evaporation moisture in fruit at low temperatures a vacuum. An system customized using an cell, chamber, pump, and pressure regulator. During treatment, extract ohmically heated to 66 °C gradients (15, 20, 25, 30 V/cm) 27 kPa highest 22 min, producing 2 kg water/kg dry solid concentrate. However, it took 40 min produce same...
Retort sterilization (RTS) is essential for the production of shelf-stable home meal replacement (HMR)-type Korean foods. However, thermal abuse caused by excessive retort processing can result in quality degradation. Short times minimize degradation and nutritional loss during sterilization. The potential superheated steam (SHS) producing HMR was investigated. effect SHS at 140 °C on meat products stew compared with that RTS. allowed a rapid temperature increase sausages spam. In...
The objectives of the present study were to determine influence thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) dry matter (DM) crude protein (CP) chicken meat as dog foods using 2-step assays. In experiments, IVID DM CP thermally processed at 70, 90, 121 °C, respectively, with increasing time was determined. For by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, gamma-ray Thermal °C resulted decreased (p < 0.05) heating...
The present study was aimed at examining the antibacterial effects of non-thermal decontamination processes, which are equivalent to thermal treatment, ensure microbiological safety raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g chicken samples. samples non-treated treated with high hydrostatic pressure (HHP) 500 MPa (1-7 min), light-emitting diode (LED) irradiation 405 nm wavelength (30-120 and heat 70°C, 90°C (1-60 121°C (1-15 min). E. cell counts enumerated...
Abstract The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A mixture (curry powder, spam, carrot, potato, and water) ohmically heated to 100 °C using different electric fields (9, 12, 15, 18 V/cm). Temperature come-up time soup were 5.27 ± 0.63, 3.15 0.39, 2.28 0.19, 1.67 0.24 min at the 9, V/cm, respectively. decreased as a function enhanced ( P < 0.05). In terms energy efficacy, highest field (18 V/cm) resulted in most efficient...
The potential of non-thermal pasteurization was evaluated for elimination hazardous pathogenic microorganisms in feed ingredients pet food. Salmonella and Escherichia coli were inoculated into minced chicken based at 6.05±0.75 6.80±0.14 log CFU/g, respectively. Feed irradiated a dose 3, 5, 7 10 kGy gamma ray electron beam irradiation. In the irradiation, microbial population both E. reduced to limit detection (LOD) level from lowest 3 kGy. Electron irradiation also inactivated under LOD...