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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.2
- 발행연도
- 1996.12
- 수록면
- 262 - 268 (7page)
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초록· 키워드
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In Korea, the health authorities and food industry emphasize the need of sanitary food production, which is mainly resulted from the recent growing of consumer′s interest in the safety of food. For the reason, development of a new alternative technology to chemicals, currently used for decontamination and disinfestation, has become an urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed foods is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R & D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in the food trade. The wholesomeness of irradiated foods has been officially approved in 38 countries, of which 30 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea(18.5 PBq: 500 kCi (60)^Co, max. cap; 4 MCi) was established at Yeoju-gur, Kyung Ki-do with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups(over 25 items) have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance toward ir-radiated foods is considered as a confronted subject to be studied for a commercial utilization.
목차
Abstract
INTRODUCTION
RESEARCH ACTIVITIES AND LEGISLATIONS ON FOOD IRRADIATION IN KOREA
TECHNOLOGY TRANSFER AND COMMERCIALIZATION OF FOOD IRRADIATION IN KOREA
CONSUMER′S PERCEPTIONS AND ATTITUDES TOWARD FOOD IRRADIATION IN KOREA
CONCLUSION
REFERENCES
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