• Journal of Nutrition and Health
• /
• v.36 no.2
• /
• pp.223-230
• /
• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1154-1161
• /
• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.2
• /
• pp.114-118
• /
• 2001

In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

• The Korean Journal of Pesticide Science
• /
• v.17 no.2
• /
• pp.84-93
• /
• 2013

Validated analytical methods for isopyrazam are meager or lacking. In the present study, a single residual analytical method was developed for isopyrazam in selected commodities. Isopyrazam was analyzed in brown rice, soybean, green pepper, mandarin, cucumber, and Korean melon. We tried different solvents and methods through extraction, partition and purification steps to obtain best analytical results. For isopyrazam samples were extracted with acetonitrile, concentrated and partitioned with n-hexane, clean-up using florisil with n-hexane/ethylacetate (70/30) and analyzed with HPLC/UVD. The limit of quantitation (LOQ) for isopyrazam was 1.0 ng (S/N > 10) and method LOQ (MLOQ) was 0.04 mg $kg^{-1}$. Recovery ranged through 81.0~105.3% (syn-isomer) and 80.8~105.6% (anti-isomer) at fortification level of 0.04 (MLOQ), 0.4 (10 ${\times}$ MLOQ), and 2.0 (50 ${\times}$ MLOQ). The coefficient of variation (CV) for isopyrazam was less than 10% regardless of sample types. These results were further confirmed with LC/MS, respectively. The proposed method is highly reproducible and sensitive and is suitable for routine analysis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.277-284
• /
• 2005

Micro-filtration (MF) or ultra-filtration (UF) system with hollow-fiber cartridge was introduced in order to improve the Quality level of commercial foxtail millet Yakju, which has an off-flavour and/or undesired colour after the thermal treatment. The filtration effects of cartridges such as MF (0.65, 0.45, 0.2, 0.1 $\mu$m) and UF (500 K dalton) were investigated. The physicochemical and sensory characteristics of the Yakju were then evaluated during the 6 months storage at room temperature. The exclusion ability of microorganism in samples was confirmed in all cartridges, but 0.45 pm MF-cartridge was suitable in the Yakju manufacture due to its superior filtration rate and efficiency. Changes in reducing sugar and colour difference of foxtail millet Yakju untreated or treated by heat ($65^{\circ}C$${\times}$10 min) were observed during the storage; after 6 months the L-value of thermal-treatment sample was decreased and its b-value, however, significantly increased so that its color became dark, in comparison to non-thermal treatment sample. This decrease of reducing sugar is assumed that color change is associated with non-enzymatic browning reaction. Sensory Quality of foxtail millet Yakju produced by non-thermal treatment was better than that of thermal treatment.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.6 no.1
• /
• pp.124-132
• /
• 2002

In this paper, we present a vision algorithm and method for input image improvement and preprocessing of dented and raised characters on the sidewall of tires. we define optical condition between reflect coefficient and reflectance by the physical vector calculate. On the contrary this work will recognize the engraved characters using the computer vision technique. Tire input images have all most same grey levels between the characters and backgrounds. The reflectance is little from a tire surface. therefore, it's very difficult segment the characters from the background. Moreover, one side of the character string is raised and the other is dented. So, the captured images are varied with the angle of camera and illumination. For optimum Input images, the angle between camera and illumination was found out to be with in 90$^{\circ}$. In addition, We used complex filtering with low-pass and high-pass band filters to improve input images, for clear input images. Finally we define equation reflect coefficient and reflectance. By doing this, we obtained good images of tires for pattern recognition.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2010.08a
• /
• pp.3-3
• /
• 2010

이번 성원에드워드 학술상 수상자 선정은, 진공기술의 중요성에 공감하고 진공기술 발전을 위한 노력을 독려하자는 진공학회 회원들의 의견을 모아주신 결과로 생각한다. 본 발표에서는 그동안 한국표준과학연구원에서 수행해 온 진공 기술 연구 및 산학연 협력 네트워크 활동을 소개하고자 한다. 진공기술은 진공 환경을 발생시키고 측정 제어하며, 만들어진 진공 환경 안에서 원하는 작업을 할 수 있도록 하는 기술을 말한다. 우리나라의 주력산업인 반도체 및 디스플레이의 경우 그 생산 설비의 1/3이상이 진공 장비이며 진공 공정을 통해 만들어진다. 때문에 우리나라에서는 주력 산업분야나 그 전후방 산업의 경쟁력 강화 측면에서 진공기술 개발 중요성이 아주 크다. 한국표준과학연구원은 국가 대표 측정 기관으로 국가 측정 표준을 확립하고 측정관련 과학기술을 연구개발하며 그 성과를 보급하여 경제발전과 과학기술발전, 그리고 삶의 질 향상에 기여하는 것을 임무로 하고 있다. 우리나라에서 진공 측정 표준에 대한 연구가 본격적으로 시작된 것은 1984년으로 불용 장비로 불하받은 펌프와 챔버, 그리고 차관으로 도입된 Capacitance Diaphragm Gauge 몇 개만으로 시작되었다. 지금은 발전을 거듭하여 초음파 간섭 수은주 압력계를 비롯하여 정적 팽창시스템, 동적 팽창 시스템 등 진공도 범위별 국가 표준기와 리크 표준기를 자체 개발 하여 국가 측정 표준을 확립하고 있다. 우리나라의 진공 표준 및 측정 능력은 국제기구인BIPM에서 실시하는 국가 측정능력 비교시험을 통해 세계 최고 수준으로 인정 받은 바 있으며 교정검사 등을 통해 산학연에 보급되고 있다. 진공 측정 및 표준기술을 토대로, 1999년부터 과학기술부와 산업자원부의 지원을 받아 산학연이 필요로 하는 펌프 계측기 부품 소재 및 공정 특성을 평가하기 위한 장치와 절차를 개발하였다. 이를 이용해 보급되는 기술 data는 진공부품 및 장비 국산화, 국산제품 신뢰성 제고, 검증부품 사용을 통한 장비 품질 향상, 독자적 장비 기술 확보, 생산품 품질관리 등에 쓰이고 있다. 한국 표준연구원 진공센터의 교정 및 시험 능력은 ISO 9001 인증 획득과 국제 전문가의 review를 거쳐, 국제기구 측정능력표에 등재되어 있어 국제적 신뢰도도 확보하고 있다. 정기적인 진공기술 교류회를 개최하고 진공기술 홈페이지를 운영 하는 등 산학연 정보 교류 및 협력 네트워킹 활성화를 위해 노력한 바 있으며 이 분야의 연구 성과는 '국가 우수 연구성과 100선'에 선정된 바 있고, 산업자원부 지정 '산학연 연계 우수사례' 첫 번째로 선정되기도 하였다. 2008년부터는 진공기술 교류회 등을 통한 네트워킹 활동으로 도출된 기술 수요에 따라 대기업과 중소기업 학교 연구소들과 함께 진공공정 실시간 측정 진단 기술과 센서 개발 연구, 그리고 이들 개발품의 신뢰성 검증 및 평가 기술 개발을 위해 노력하고 있다.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
• /
• 2002.04a
• /
• pp.67-75
• /
• 2002

Digital photogrammetry is one of the powerful tools for surveying in more perceptual ways and exploiting the continuously developing computer technology. Nowadays, digital photogrammetry is being used for a number of industrial measurements and inspections but the automation aspect of this technique is not fully developed yet. Photogrammetric work, which is obtained through usual workflow, delays for a big amount of CGP surveying, interpretation and cadastral information. Therefore through studying ways of reducing the volume of photogrammetric works, financial opportunities for digital photogrammetry can be found. This research is focused on the development of the new workflow and study algorithm in digital photogrammetry. Using this result we can reduce financial expenses and improve technologies of topographic and cadastral plans creation.

• Journal of IKEEE
• /
• v.22 no.1
• /
• pp.189-192
• /
• 2018

This study focused on the development of simulation methodology and design optimization for the DBR(Distributed Bragg Reflectors) structures, which are commonly used in manufacturing optical films and the key components of LED chip and LCD inspection equipments. From the multi-layer simulation, the following results are obtained. First, the wavelength(nm) vs. reflectance(%) can be calculated in the DBR structures that $TiO_2$ and $SiO_2$ thin films are stacked alternately. As a results, it is suggested that highly efficient DBR structures can be designed and manufactured using simulation methodology.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.96-100
• /
• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.