• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4924-4931
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• 2011

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.3
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• pp.846-857
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• 1995

An experimental study is made of turbulent shear flows in a nearly two-dimensional 90.deg. curved duct by using the hot-wire anemometer. The Reynolds normal and shear stresses, triple velocity products, integral length scales, Taylor micro length scales and dissipation length scales are measured and analyzed. For a positive shear at the inlet, the afore-mentioned turbulence quantities are all suppressed. However, when the inlet shear flow is negative, they are augmented, i.e., the convex curvature suppresses the turbulence whereas the concave curvature augments it. It is found that the curvature effects are rather sensitive to the triple velocity products than the Reynolds stresses. The evolution of turbulence under the curvature with the different shear conditions is well described by the modified curvature parameter S' and the non-dimensional development time ${\tau}$.'

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.4
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• pp.117-124
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• 2001

This study was executed for utilizing it as basic data in appropriate recycling way and design by examining and analyzing various characteristics of food waste which is being discharged from various restaurant and apartment house. In general, there were differences in restaurants classification and Japanese restaurant showed big differences as compared to other restaurants. Vegetable had the highest composition and its contents had big difference according to seasons. In alien substances, oyster shells were the highest and restaurants showed high rate of alien substances than apartments, therefore it was required to divide them in advance. Salinity was the highest in Japanese restaurants and most restaurants had rate of up to 1%, so it was not appropriate for recycling. However, it was considered that if there is cleaning operation in the whole process, there might not be a problem. Feed Ingredient had 28% of fiber, 25% of protein, and 11% of fats. We analyzed noxious germs and heavy metal too. However microorganisms of etiological cause were not detected and each harmful material showed less values of control concentration. In the result of analysis of each characteristic, it is required to consider collection rate from restaurants and apartments and seasonal cause into design regarding recycling. And apartments are compatible to compost than feed and food waste from Chinese, flour restaurant and collective feeding facilities are compatible for feed, as it is evaluated.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.55-55
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• 2020

개수로 흐름에서 유체특성을 파악하는 것은 매우 중요하다. 특히 홍수가 발생하거나 유속의 증가에 따라 유체의 거동은 복잡하고 예측하기 어려워진다. 이러한 복잡한 유체거동은 하천시설물 설계, 시공 및 관리에 있어서 구성재료의 보호능력에 따라 예상하지 못한 조건에서 쉽게 파손될 수 있다. 국내 하천의 경우 한계유속과 한계소류력에 의해 하천설계에 적용되고 있다. 한계 유속의 경우 간단한 수식에 의해 산정될 수 있지만 실제 하천의 보호능력을 대표하기는 힘들기 때문에 한계소류력이 동시에 고려되어야 한다. 한계소류력은 개수로 흐름에서 복잡하게 발생하는 이차류나, 난류 특성에 의해 산정하거나 예측하기는 매우 어렵다. 한계 소류력 뿐만 아니라 하천을 구성하는 재질의 조도계수 역시 균일하지 못하고 매우 예측하기 어렵다. 따라서 본 연구에서는 이러한 복잡한 양상을 나타내는 수리학적 요소에 대해 표준화된 실험수로에서 실험을 통해 평가하고, 체계화된 설계지침이 되고자 연구를 진행하였다. 본 연구에서는 자연하천과 유사한 조건의 경사를 가지는 경사수로와 경사의 영향에서 자유롭게 평가를 진행하고자 무경사수로에서 실험연구를 통해 제방 재료의 안정성 평가방법을 제시하고, 재체의 안정성 평가를 위한 실험진행은 기 개발된 바닥응력을 직접측정하는 장치와 PIV시스템을 이용하여 수리특성을 측정하였다.(Park J.H. et al. 2016, Flow Measurment and instrumentation.) 하천의 설계나 평가에 적용되는 평균 소류력 개념은 복잡한 난류흐름에서 평가지표로써 대표하기 힘들기 때문에 바닥에서 발생하는 소류력을 직접 측정하고, 측정된 소류력을 검증하고자 난류유속 u', v'을 이용하여 Reynolds stress산정하여 Total shear stress를 추정하는 기법을 사용하여 검증하고자 한다.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.441-450
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• 2015

Purpose: The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea. Methods: We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension. Results: The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake. Conclusion: Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.28-36
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• 2006

This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at $4{\pm}1^{\circ}C$ for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged $81.41{\sim}92.20%$ in T1, $81.13{\sim}94.51%$ in T2 and $82.93{\sim}87.50%$ in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 $log_{10}CFU/cm^2$ during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at $4{\pm}1^{\circ}C$ storage temperature.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1041-1050
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• 2005

This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasoned by the proportion of meat to seasonings (1:1). The seasoned samples were aged at $1{\pm}1^{\circ}C$ for 30 days. The results obtained were as follows; pH of T3 was higher (p<0.05) than other treatments during aging periods. Saccharinity and salinity were higher in T1. Except T3, water holding capacity (WHC) have no significantly (p>0.05) different during the aging. Shear force and Volatile basic nitrogen (VBN) were increased in T1 and T4 with aging periods. TBARS have no significantly (p>0.05) different in all treatments at the 1 day of aging, however T1 was significantly higher (p<0.05) compared with other treatments after 10 days of aging. In surface meat color, a* and b* were higher in T2 and lower in T4 with aging periods. In inner meat color, L* was decreased in all treatments with aging periods, however T4 was no significantly (p>0.05) different during aging periods. a* and b* were increased with aging periods in all treatments. Total plate counts was increased at the 10 days of aging and decreased at the end of aging. Escherichia coli of T1, T2 and T3 were decreased with aging periods, however T4 was significantly (p<0.05) increased with aging periods. Lactobacilli spp. of T2 and T3 were higher than other treatments at the beginning of aging. In sensory evaluation, T4 was higher at the beginning of aging, however T1 and T3 were increased sensory evaluation value with aging periods.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.859-870
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• 2004

This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.