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Kafe 바로가기주관연구기관 | 한국식품연구원 Korea Food Research Institute |
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연구책임자 | 최윤상 |
참여연구자 | 오남수 , 주경선 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2018-03 |
과제시작연도 | 2016 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201800037302 |
과제고유번호 | 1545013746 |
사업명 | 고부가가치식품기술개발 |
DB 구축일자 | 2018-08-25 |
키워드 | 가공적성.가공적성 지표인자.축산물.식품소재.시제품.processing aptitude.processing index.livestock resources.food material.prototype. |
DOI | https://doi.org/10.23000/TRKO201800037302 |
○ 국내 축산 자원의 이용률 향상을 위해 축산자원을 대상으로 가공적성 평가와 식품소개 기술개발을 통하여 연구 결과를 DB화하고, 공개함으로써 향후 식품 중소기업의 식품 개발 시간단축과 연구개발비용 절감으로 식품산업의 균형성장에 기여
○ 식품가공적성정보센터: www.fpdb.kr
(출처 : 보고서 요약서 5p)
Purpose&Contents
○ Dissemination to people, enterprises and institutes of foundation research results such as usage development, processing property evaluation, materialization search, etc. for utilization rate improvement of livestock resources
○ Development of food materials by processin
Purpose&Contents
○ Dissemination to people, enterprises and institutes of foundation research results such as usage development, processing property evaluation, materialization search, etc. for utilization rate improvement of livestock resources
○ Development of food materials by processing property evaluation and technical development using livestock resources
○ Improvement of industry capability of livestock resources, and establishment of combined DB of win-win development type
Results
○ Evaluation of physical, chemical and nutritional processing suitability of raw meat
○ Establish of optimum processing suitability for improvement of emulsion system
○ Establish of optimum processing suitability for improvement of binding capacity
○ Optimum pretreatment processing for improvement of safety
○ Establish of processing suitability study of raw meat by-products
○ Hygienic condition of pretreatment for raw mear(pork, beef)
○ Optimum processing condition of raw meat by-products
○ Development of high-value food materials for meat by-products
○ Determination of processing suitable indicator factors and evaluation of raw meat and by-products
○ Study on optimum safety of processing suitability of raw meat by-products
○ Production of trial manufactured goods using developed material of raw meat by-products
○ Optimum natural cheese manufacturing conditions according to the conditions for sterilizing the milk
○ A Study on processing suitability for the enhancement of natural cheese yield and tissue formation
○ Optimum condition of processed cheese according to the maturity of natural cheese
○ A Study on the emulsification of optimization of processed cheese sterilization
○ A processing suitability study for the safety of natural cheese during distribution and storage
○ A Study on the process optimization for the quality improvement of natural cheese
○ A Study on the processing suitability of processed cheese during its distribution and storage
○ A quality optimization and process study of processed cheese
○ Evaluation of physical, chemical, and nutritional processing suitability of milk and cheese
○ A Study on the optimum safety processing conditions of natural and processed Cheese
○ Production of trial manufactured goods according to standardized manufacturing processes
○ Design of enhancing utilization research DB
○ Establishment of integrated database of research and result of food materials
○ Report for the visit statistics of Integrated DB website
○ Public campaign for results of study by e-mail and visiting association for industry
○ Satisfaction survey report for user of Integrated DB website
○ Report for result of integrated DB website
Expected Contribution
□ Technological aspect
○ Establishment of a sharing model for future food materials and processing property results by making DB and opening DB of agriculture and livestock resources and processing property results among industry-university-institute collaboration
○ Spread of agriculture and livestock resources food materials and commercialization processing property technology
○ Secureness and spread of high-functional and high-quality food production technology with improved food materials and processing properties
○ Contribution to utilization possibility of food materials by analyzing the characteristics in multi-aspects
□ Economic and industrial aspect
○ Added value creating of agriculture and livestock resources by establishing win-win system of 1st, 2nd and 3rd industry workers from the R&D technology for balanced growth between agriculture and food industry
○ Reducing food development time of medium and small enterprises by releasing the research results of food materials and processing properties
○ Reducing R&D costs of food medium and small enterprises (saving R&D cost of agriculture and livestock resource characteristics to be secured through this project)
○ Establishment of foundation in food industry for mutual growth of industry-university -institute collaboration
○ Diffusion and promotion of research results by food materials/processing properties DB bank
○ Decision support for new product commercialization of food small and medium enterprises
(출처 : SUMMARY 9p)
과제명(ProjectTitle) : | - |
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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