• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.23-23
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• 2003

김 붉은갯병은 김 엽체에 난균류 Pythium속의 Pythium porphyrae의 기생에 의해 발생되어 매년 김 양식에 큰 피해를 주는 매우 심각한 김 갯병중의 하나이다. 최근에는 이들 병해의 발생 및 억제를 위한 김 산처리제 (활성처리제) 남용에 따른 연안 양식어장의 생태계 파괴 및 김의 자연식품에 대한 이미지 훼손 등의 문제점이 대두되고 있다. 따라서 본 연구에서는 김 양식시 발생되는 붉은갯병의 병해를 억제하고자 활성처리제 처리시 고염분해수 처리를 병용함으로써 활성처리제의 사용을 최소화하면서 처리효과를 배가시키고자 하였다. 시험에 사용한 김 엽체는 2002년 10월에 전라남도 해남군 황산면 지선에서 채묘한 방사무늬김 (Porphyra yezoensis)을 육묘해 엽장 1cm 내외에서 냉동망을 제작하여 -2$0^{\circ}C$에 저장한 엽체를 자연해수 (약 27$\textperthousand$), 15$^{\circ}C$, 100$\mu$mol photon m$^{-2}$ s$^{-1}$, 광주기 9L : 15D의 배양조건하에서 15일간 배양한 엽장 3-4cm 정도의 것이었다. 활성처리제와 고염분해수처리제의 병용에 의한 붉은 갯병 억제효과는 붉은갯병 병원균의 유주자를 김 엽체에 감염시킨 후 27$\textperthousand$의 자연해수에 12일간 배양하면서 염분농도를 3-25%, 처리주기를 1-2회로 하여 각 시험구별 병해정도로 평가하였다. 고염분해수 처리에 의한 붉은갯병균 균사의 생장억제 효과는 김 엽체를 붉은갯병 병원균의 유주자로 감염시킨 다음 감염 12시간 후 염분농도를 3-25%로 처리한 후 27$\textperthousand$의 자연해수에 4일간 배양하면서 각 시험구별 배양시간에 따른 병원균 균사에 의한 김 엽체의 감염세포수로 평가하였다. 활성처리제와 고염분해수처리제의 병용이 김 엽체 생장에 미치는 영향은 건전한 김 엽체의 절편을 27$\textperthousand$의 자연해수에 배양하면서 시험구별로 활성처리와 고염분해수 (5, 10, 15, 20, 25%) 처리를 3일 간격으로 하면서 12일간 배양한 후 엽체의 엽면적 증가율로 평가하였다. 활성처리제와 고염분해수처리제의 병용에 의한 붉은갯병의 억제효과는 대조구 (활성처리 1회)와 비교해 주 2회의 활성처리구와 염분농도 20, 25% 처리구에서 병해 억제효과가 월등히 높았다. 고염분해수 처리에 의한 붉은갯병균 균사의 생장억제 효과는 염분농도 5, 10% 처리구의 경우 무처리구에 가까운 감염세포수를 보였으나, 염분농도 20, 25% 처리구의 경우 활성처리제 처리와 비슷한 감염세포수를 보여 뚜렷한 생장 억제효과를 나타냈다. 활성처리와 고염분해수 처리의 병용이 김 엽체 생장에 미치는 영향은 대조구 (활성처리 1회)의 3.4배 생장율과 활성처리와 염분농도 5-20%의 고염분해수 병용 처리구의 3.1-3.6배 생장율은 유의한 생장차이를 보이지 않았다 (P<0.05).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.546-556
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• 2020

This study aims to provide basic data for food hygiene safety education by surveying the status of food hygiene safety awareness, attitude, and personal hygiene control of male and female college students in South Chungcheong Province, Republic of KOREA. From May 16 to June 30, 2019, 1,048 survey responses were collected at H University and analyzed statistically using SPSS 23.0. This study found males believed agricultural, livestock, and fisheries products (3.37, 3.08), and processed foods (3.40, 3.00) to be significantly safer, and information on food safety was easier to obtain (3.40, 3.00) than females. They were also more confident in choosing safe food (3.30, 2.97), than females. This indicates that males are more aware of food hygiene safety than females. On the other hand, females responded that they checked the expiration date (4.11, 4.40) and stored food according to characteristics (4.08, 4.30) than males, wash their hands after using the toilet(4.23 4.53) than males. This suggests that females were more aware of food hygiene attitudes and personal hygiene control than males. According to this study, college students' awareness of food hygiene safety and attitude, personal hygiene control showed a gender gap. Males had higher food hygiene safety awareness than females, but their awareness of food hygiene attitudes and personal hygiene control was lower. This suggests that differentiated food hygiene safety education is needed considering these gender differences.

• Journal of Chest Surgery
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• v.42 no.6
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• pp.710-718
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• 2009

Background: The Cox maze procedure has been used as a standard surgical treatment for atrial fibrillation for about 20 years. Recently, the creators have used a bipolar radiofrequency electrode (Cox maze IV procedure) instead of the incision and suture (cut-sew) technique to make atrial ablation lesions for persistent atrial fibrillation. We investigated clinical outcomes for the Cox maze procedure with a bipolar radiofrequency electrode and cryoablator in patients with persistent atrial fibrillation, and compared results with clinical outcomes of the cut-sew procedure. Material and Method: Between April 2005 and July 2007, 40 patients with persistent atrial fibrillation underwent Cox maze IV procedure with a bipolar radiofrequency electrode and cryoablator (bipolar radiofrequency group). Surgical outcomes were compared with those of 35 patients who had the cut-sew technique for the Cox maze III procedure. All patients had concomitant cardiac surgery. Postoperatively, the patients were followed up every 1 to 2 months. Result: At 6 months postoperatively, the conversion rate to regular sinus rhythm was not significantly different between the two groups: 95.0% for the bipolar radiofrequency ablation group; 97.1% for the cut-sew technique (p=1.0). At the end of the follow-up period, the conversion rate to regular sinus rhythm was also not significantly different (92.5% vs. 91.6%, p=1.0). In multivariate analysis using a Cox-regression model, the postoperative atrial dimension was an independent determinant of sinus conversion in the bipolar radiofrequency ablation group (hazard ratio 31, p=0.005). In the Cox-regression model for both groups, atrial fibrillation at 6 months postoperatively (hazard ratio 92.24, p=0.003) and the postoperative left atrial dimension (hazard ratio 16.05, p=0.019) were independent risk factors of continuance or recurrence of atrial fibrillation after Cox maze procedures. Aortic cross-clamp time and cardiopulmonary bypass time were significantly shorter in the radiofrequency group than in the cut-sew group. Conclusion: In the Cox maze procedure for patients with persistent atrial fibrillation, the use of bipolar radiofrequency ablation and a cryoablator is as good as the cut-sew technique for conversion to sinus rhythm. The postoperative left atrial dimension is an independent determinant of postoperative continuance and recurrence of atrial fibrillation.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.746-756
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• 2016

The purpose of this study was to investigate food safety knowledge, food safety attitudes, and handling behavior in the elderly. The survey was conducted on 358 individuals over 65 years old in urban and rural areas. Data were analyzed with descriptive analysis and ${\chi}^2$ test analysis of variance using SPSS. From the results on elderly's food safety knowledge, the item 'tangerines should be washed before eating' was correctly answered by urban subjects (75.4%) than rural subjects (49.7%). 'Is it okay to cook meat left on the sink since afternoon in the evening' showed the lowest correct answer rate in both urban (23.1%) and rural (31.9%) subjects. For the item related to food keeping, 'Bacterial cells do not multiply in Samgyetang when it is kept in a refrigerator right after boiling thoroughly', 58.5% of urban and 54.6% of rural elderly answered correctly. Most elderly people showed a tendency to think that boiled foods might be safe to eat. Secondly, for food safety attitudes, urban elderly had more proper attitude regarding the item, 'Namul is very tasty only when mixed with bare hands' (disagree rate 34.9%) than rural elderly (P<0.05)'. On the other hand, rural elderly had more positive attitudes regarding the store principle "first in, first out" compared to urban elderly (P<0.001). Thirdly, regarding food safety behaviors, only 67.9% of urban and 58.7% of rural elderly responded that they washed their hands right after answering the telephone while cooking. Exactly 33.8% of urban and 39.6% of rural older people replied 'defrost meat on top of sink or table' as the defrost method for frozen foods, showing that elderly did not recognize the risk of foodborne illness during improper defrosting at room temperature.

• The Transactions of the Korean Institute of Power Electronics
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• v.11 no.1
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• pp.7-13
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• 2006

Linear compressors with a free piston driven by a linear motor are widely attention in the cooling apparatus such as refrigerator due to the high efficiency The stroke of piston in the linear compressor driven by LPMSM (Linear Permanent-Magnet Synchronous Motor) can be obtained from Integrating the input voltage and current of LPMSM, but it may be diverged due to dc components in the voltage and current. The strategy to prevent the divergence of stroke using both the high-pass filter and do offset compensation was suggested. The equations for the magnitude and phase of the stroke and also dc offset including the stroke are derived as a function of the cut-off frequency of HPF. The accurate stroke of a piston can be calculated by compensating for dc offset. The performance of the newly developed stroke calculation scheme has been verified by experimentally on a linear compressor drive system, where the control was implemented by a 16-bit DSP.

• Economic and Environmental Geology
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• v.40 no.6
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• pp.833-841
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• 2007

The groundwater heat pump system(GWHP) is one of the most efficient ground source heat pump system(GSHP) which uses low grade and shallow geothermal energy for cooling and heating purpose. The GWHP system shall be designed properly based on peak block load performance and optimum pumping rate of groundwater comparable to ground coupled heat pump system(GCHP). The optimum pumping rate depends on groundwater temperature at a specific site, size of plate heat exchanger, and total head loss occurred by whole system comprising pumps and pipings. The required optimum flow rates of the system per RT are ranged from 3.8 to 9.8lpm being less than the typical building loop flow of 9.5 to 11.4lpm.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.1
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• pp.31-41
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• 2018

This paper discusses a structure design and thermal analysis of cryogenic conduction cooling system for a high current HTS DC reactor. Dimensions of the conduction cooling system parts including HTS magnets, bobbin structures, current leads, support bars, and thermal exchangers were calculated and drawn using a 3D CAD program. A finite element method model was built for determining the optimal design parameters and analyzing the thermo-mechanical characteristics. The operating current and inductance of the reactor magnet were 1,500 A, 400 mH, respectively. The thermal load of the HTS DC reactor was analyzed for determining the cooling capacity of the cryo-cooler. Hence, we carried out the operating test of conduction cooling system of the 1st stage area with high current flow. The cooper bars was cooled down to 40 K and HTS leads operated stably. As a experiment result, the total heat load of the 1st stage area is 190 W. The study results can be effectively utilized for the design and fabrication of a commercial HTS DC reactor.