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김종태 ( Chong-tai Kim ),맹진수 ( Jin-soo Maeng ),신원선 ( Weon-son Shin ),심인철 ( In-cheol Shim ),오승일 ( Seung-il Oh ),조영희 ( Young-hee Jo ),김종훈 ( Jong-hoon Kim ),김철진 ( Chul-jin Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.
초등학교 급식소에서의 HACCP 적용을 위한 계절별 환경미생물학적 위해분석
권성희,이헌옥,정덕화,신원선,엄애선 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5
Foodservice at elementary schools has been povided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP(Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat Knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.