• Proceedings of the Korean Information Science Society Conference
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• 2012.06b
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• pp.175-177
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• 2012

본 논문은 스마트 테스트 도구(Smart Test Tool)를 이용해 식기세척기 소프트웨어를 검증하는 기법에 대해 제안한다. 가전제품의 동작을 기술하기 위해 통상 스펙시트(spec. sheet: 동작명세서)를 이용하는데, 스펙시트를 이용하면 식기세척기 소프트웨어를 개발자 수준에서 블랙박스 테스트 방법으로 검사해 볼 수 있다. 스펙시트는 식기세척기 행정의 기준이 되며 식기세척기를 실제로 동작시키며 얻은 덤프데이터(dump data)는 비교 대상이 된다. 스마트 테스트 도구는 스펙시트 값의 기준대로 덤프데이터 값이 출력되었는지 확인함으로써 각 행정이 제대로 진행되었는지 파악할 수 있다. 이 논문에서는 스마트 테스트 도구의 구조와 오류 검출 메커니즘에 대해 기술한다.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.228-235
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• 2023

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

• Journal of Conservation Science
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• v.19
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• pp.19-30
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• 2006

Alteration of physical and chemical characteristics and the effect of removal of mineral substances in waterlogged archaeological woods by different cleaning processes were examined using oak wood(Quercus spp.) that was excavated from wetland near Gwangju, Korea. Cleaning methods employed in the present work were (1) tools, (2) deaeration, (3) EDTA and (4) ultrasonic cleaning, which are being currently applied in the field of preservation treatment. Cleaning process were performed independently or continuously. Composition of mineral substances in the waterlogged archaeological wood was almost same as the that of soil in which waterlogged archaeological woods were buried. In case of independent cleaning, tools cleaning efficiently removed the mineral substances on surface. Surface color become brighter after cleaning with EDTA. In contrast, deaeration and ultrasonic cleaning did not show any significant removal of mineral substances. In continuous cleaning process, tool cleaning as the first step treatment showed the same effect as shown in independent cleaning. Although deaeration as the second step cleaning did not remove the mineral substances, it could be assumed to contribute the infiltration of dimensional agents by homogenization of wood. EDTA treatment (the third step cleaning) removed the iron(Fe) and increased the whiteness of wood color. The ultrasonic treatment (the fourth step cleaning) removed the sodium(Na) remained after EDTA treatment and the fine mineral substances.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.493-503
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• 2021

The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it's required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Proceedings of the KAIS Fall Conference
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• 2009.12a
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• pp.731-734
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• 2009

비데는 깨끗하고 청결한 화장실 문화를 가져오고 각종 항문질환 예방에 도움이 되며, 또한 비만 환자, 노약자, 지체부자유자 등 용변에 불편을 느끼는 사람들에게 편의성을 제공하는 도구로서 본 논문에서는 다양화 되는 비데의 개발에 대하여 주요 국가별 핵심기술의 개발과 특허기술에 대한 내용을 제시하여 기술개발의 정보자료로 활용하고자 함이다.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.199-199
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• 2010

XRR(X-ray reflectometry)은 나노 스케일 박막의 두께를 측정하는 유망한 도구로 인식되고 있고, XRR측정 결과의 신뢰성을 향상시키기 위하여 많은 연구가 이루어지고 있다. 본 연구에서는 나노 스케일 박막 두께의 정확한 측정을 위해 Si기판 위에 성장시킨 $HfO_2$, $Al_2O_3$, $Ta_2O_5$의 산화물 박막에 대하여 여러 가지 전처리 조건을 변화시켜 조건에 따른 반사율 곡선의 변화와 분석 결과를 살펴보았다. 샘플의 전처리에는 acetone, sulfuric acid, methanol, 초음파세척기를 이용하였고, 전처리가 끝난 후 샘플에 남아있는 수분기를 제거하기 위하여 약 $150^{\circ}C$의 온도로 가열 후 측정비교 분석하였다. 전처리 시 solution과 시간 등의 전처리 조건이 변화함에 따라 X-선 반사율 곡선의 변화가 있음을 알 수 있었고, 이에 따라 XRR 측정 분석 시 두께에 영향을 받았으며, TEM과 XPS를 이용하여 전처리 영향에 대하여 비교 분석 하였다. 이번 연구를 통하여 전처리 방법에 따라 XRR 측정에 정확성을 향상 시킬 수 있는 있는 것으로 보여진다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4310-4317
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• 2014

The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. Microbiological hazard analysis of the raw materials and after the steaming process of rice-cakes showed a safe result. On the other hand, the microorganism test on the manufacturing environment and workers suggested that the microbiological hazard can be reduced through systematic cleaning and disinfection, accompanied by improved personal hygiene based on hygienic education for workers on the management of microorganisms in the working area.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.96-102
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• 2001

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10$^{5}$ -10$^{6}$ CFU/$\textrm{cm}^2$ and 10$^{5}$ CFU/$\textrm{cm}^2$ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E coli, Tatumella. ptyseos, Serratia odorifera, Aero-monas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella app. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii; L. monocytogenes; and S. aureus were isolated from deboned meat.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.232-236
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• 2005

This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was $43.2\%$ among 264 samples. Strains isolated were Listeria innocua $35.9\%$, L. murrayi $6.8\%$, and L. grayii $0.3\%$. No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P < 0.05). The most influencing factor of contamination was improper handling or no disinfection procedures during Kimbab preparation. Safety controls are recommended as follows; prevention of cross-contamination during ingredients Preparation, temperature control for ingredients and Kimbab during holding, cleaning and disinfection of chopping boards and knives during preparation processing, and frequent changes of disposable gloves. Kimbab restaurants should recognize the importance of safety control using the Good Hygienic Practices.