초록

마이크로파의 식품분야에의 적용에 관심을 갖고 연구하고 있는 국내 산 학 연의 전문가들이 모여 마이크로파를 식품에 적용하기위해 마이크로파의 기본원리, 미생물별, 식품군별 마이크로파 적용 특성, 장치 설계, 마이크로파의 이용 범위 확대 주제로 최신 정보와 연구교류 활동을 함으로써 "식품의 고부가가치 창조를 위한 식품살균용 마이크로파 연구"를 위한 적극적이고도 효율적인 연구문화를 창출하여 국내 식품 산업에서 살균용 마이크로파연구 분야의 연구수준을 획기적으로 향상시켰음.

Abstract ▼

I. Research Aim
- The demand for guarantee of the food safety and bacterial food poisoning accidents are increasing continuously, thus the national demand of the sterilization technique which applies the microwave is increasing, however research for utilization of a microwave techniques are insuf

I. Research Aim
- The demand for guarantee of the food safety and bacterial food poisoning accidents are increasing continuously, thus the national demand of the sterilization technique which applies the microwave is increasing, however research for utilization of a microwave techniques are insufficient and accomplished sporadically and also government and food industry are inadequate to solve the problems.
- Currently research of the usage of our country microwave is reflected to an agriculture and forestry technique TRM highly, but investment is comparably lower than an advanced country.
- Also the domestic level of technique is being behind the newest technology due to lack of research direction setting, specialist, and central body of the research in food industries.
- Accordingly, specialized research team which shares there interest in application of microwave in foodstuffs field was organized researchers from Industry University Institute and they are sharing the newest technology related to basic principle, microwave application specificity on microbe and food, equipments designing, expending of microwave usage. "Microwave for foodstuffs sterilization research team" was established in order to create the active and efficient research culture and this team will standing for the center of Korea food industry.
II. Research content and scope
Industry University Institute researchers will investigate the problem regarding the foodstuffs application of microwave with the information and knowledge sharing and operate research team to seek for the future aimful solution.
- Yearly 6 seminar will be held (1 public symposium, 5 subject discussion) and "Application of microwave In foodstuffs research and development" plan preparation and submission: Importance and general direction, enterprising form and Important propulsion subject.
III. Research and development result and application plan
- Yearly 6 times, Totally 18 research meeting will be held and formation of core organization for microwave for sterilization of foodstuffs through active communication like homepage operation.

목차 Contents

• 총괄연구과제 연구결과...10
• 1. 연구개발과제의 배경 및 필요성...12
• 2. 국내외 기술개발 현황...12
• 3. 연구개발과제의 추진체계...12
• 4. 연구개발수행 내용 및 결과...13
• 4.1. 연구회 운영실적...28
• 5. 목표달성도 및 관련분야 기여도...41
• 5.1. 총괄연구개발과제의 목표달성도...41
• 5.2. 관련분야 기여도...42
• 6. 향후 연구성과 추진 계획...42
• 7. 연구개발결과의 파급효과...42
• 7.1. 기술적 파급효과...42
• 7.2. 경제.산업적 파급효과...42
• 7.3. 사회적 파급효과...42
• 8. 연구개발결과의 활용계획...42
• 8.1. 연구개발결과의 활용계획 및 추가연구의 필요성...42
• 8.2. 사업화(기업화) 목표 달성도 및 계획...42
• 8.3. 사업화 수준(계획 및 완료 포함)...42
• 9. 연구개발과정에서 수집한 해외과학기술정보...42
• 10. 참고문헌...42