산업식품공학(Food Engineering Progress)

About Food Engineering Progress

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.
Reaserch article

May 31, 2025

Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향

Soo-Jin Choi, Hye-In Lee, Su-Min Jeong
최수진, 이혜인, 정수민

Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103

Food ingredients and materials derived from novel food sources have been increasingly developed using innovative technologies and production processes. Therefore, understanding the diverse regulations and approval procedures in different countries is crucial before importing foreign ingredients; this is especially crucial for importing materials without a prior consumption history and exporting domestically produced food ingredients, for example, in Korea. This review discusses the procedures, from the temporary recognition of food ingredients ...
Reaserch article

May 31, 2025

Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating
비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상

Jin Seok Moon, Seongrok Sim, Jong Ik Jeon, Ji Yoon Park, Jin-Woo Kim, Myeong Soo Park, Keon Heo
문진석, 심성록, 전종익, 박지윤, 김진우, 박명수, 허건

Food Eng. Prog. 2025;29(2):111-118.
https://doi.org/10.13050/foodengprog.2025.29.2.111

Maintaining probiotic viability during storage, freeze-drying, and gastrointestinal transit is essential to ensure efficacy. The present study evaluated VitaShield Coating® (VSC), an innovative stabilization technology incorporating vitamins A, C, and E, for enhancing the viability of Bifidobacterium strains. VSC-coated B. bifidum BGN4 exhibited a significantly higher freeze-drying recovery rate (43.91±4.69%) compared to that of the uncoated group (15.31±6.53%, p<0.0001), with scanning electron microscopy (SEM) confirming preservation of ...
Reaserch article

May 31, 2025

Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin

Da-Rea Kim, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim

Food Eng. Prog. 2025;29(2):119-127.
https://doi.org/10.13050/foodengprog.2025.29.2.119

In this study, conjugates were prepared via dry heat-induced glycosylation with maltodextrin (MD) to enhance the functional properties of sesame meal protein extract (SMPE). With the progress of conjugation, the specific protein bands of SMPE decreased and new bands appeared in the higher molecular weight range (approximately 170 kDa). The FT-IR spectra confirmed the structural modifications resulting from Maillard reaction-driven covalent bonding between SMPE and MD. The solubility and emulsifying properties—emulsifying activity index (EAI) ...
Reaserch article

May 31, 2025

Functional properties of sesame and perilla meal proteins extracted using hot water

Da-Rea Kim, Jung-Min Noh, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim

Food Eng. Prog. 2025;29(2):128-137.
https://doi.org/10.13050/foodengprog.2025.29.2.128

In this study, proteins were extracted from sesame and perilla meals (agricultural by-products) by using hot-water defatting and acid precipitation, and their functional properties were compared with those of a commercial soy protein isolate (SPI). According to the SDS-PAGE results, the sesame meal protein extract (SMPE) exhibited a higher content of hydrophobic amino acids than the perilla meal protein extract (PMPE), alongside a relatively lower intensity of the 7S globulin band. SMPE showed 1.41-fold higher solubility than SPI at pH 10 and 1...
Reaserch article

May 31, 2025

Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt
딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정

Chahn-Mee Moh, Sea Cheol Min
모찬미, 민세철

Food Eng. Prog. 2025;29(2):138-144.
https://doi.org/10.13050/foodengprog.2025.29.2.138

This study developed a deep learning-based software module for classifying the ripeness of bananas in real time as they move along a conveyor belt. A total of 5,286 images annotated with three ripeness stages, namely unripe, ripe, and overripe, were divided into training, validation, and test datasets at a ratio of 88:8:4. The datasets were used to train YOLOv5s and YOLOv5l object detection models over 50 epochs. The model performance was evaluated using box loss, object loss, class loss, and mean average precision (mAP). Both models exhibited ...
Reaserch article

May 31, 2025

Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added
홍화씨 분말 첨가량에 따른 머핀의 품질특성

Do Hyeon Shim, In Jae Park, Hui Sub Um, Sua Lee, Gyeong Mi Lee, Jung-Kue Shin
심도현, 박인재, 엄희섭, 이수아, 이경미, 신정규

Food Eng. Prog. 2025;29(2):145-154.
https://doi.org/10.13050/foodengprog.2025.29.2.145

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, ...

CURRENT ISSUE: May 2025, Vol. 29, No. 2

Reaserch article Trends in the registration and recognition of novel foods 새로운 식품원료(novel food) 등재 및 인정 동향 Soo-Jin Choi, Hye-In Lee, Su-Min Jeong 최수진, 이혜인, 정수민 Food Eng. Prog. 2025;29(2):103-110. https://doi.org/10.13050/foodengprog.2025.29.2.103 HTML PDF PubReader	Reaserch article Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating 비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상 Jin Seok Moon, Seongrok Sim, Jong Ik Jeon, Ji Yoon Park, Jin-Woo Kim, Myeong Soo Park, Keon Heo 문진석, 심성록, 전종익, 박지윤, 김진우, 박명수, 허건 Food Eng. Prog. 2025;29(2):111-118. https://doi.org/10.13050/foodengprog.2025.29.2.111 HTML PDF PubReader
Reaserch article Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin Da-Rea Kim, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim Food Eng. Prog. 2025;29(2):119-127. https://doi.org/10.13050/foodengprog.2025.29.2.119 HTML PDF PubReader	Reaserch article Functional properties of sesame and perilla meal proteins extracted using hot water Da-Rea Kim, Jung-Min Noh, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim Food Eng. Prog. 2025;29(2):128-137. https://doi.org/10.13050/foodengprog.2025.29.2.128 HTML PDF PubReader
Reaserch article Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt 딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정 Chahn-Mee Moh, Sea Cheol Min 모찬미, 민세철 Food Eng. Prog. 2025;29(2):138-144. https://doi.org/10.13050/foodengprog.2025.29.2.138 HTML PDF PubReader	Reaserch article Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added 홍화씨 분말 첨가량에 따른 머핀의 품질특성 Do Hyeon Shim, In Jae Park, Hui Sub Um, Sua Lee, Gyeong Mi Lee, Jung-Kue Shin 심도현, 박인재, 엄희섭, 이수아, 이경미, 신정규 Food Eng. Prog. 2025;29(2):145-154. https://doi.org/10.13050/foodengprog.2025.29.2.145 HTML PDF PubReader

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