• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.

• Korean Journal of Environmental Agriculture
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• v.30 no.3
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• pp.281-287
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• 2011

BACKGROUND: According to Korean regulations, bottled waters (BWs) can not be treated with chemical disinfectants like chlorine, so UV and ozone disinfection is applied. During the past several years, chemicals were detected in some BWs, and the public was concerned about the safety of BWs. METHODS AND RESULTS: Mineral waters were stored for 180 days at $25^{\circ}C$ and $50^{\circ}C$, tested acetaldehyde and formaldehyde by HPLC. When mineral waters were put in a PET bottles, the formaldehyde level ranged from 5 to $66{\mu}g/L$ during 180 days at $50^{\circ}C$. While the acetaldehyde level ranged from 31 to $221{\mu}g/L$, it was low than $16{\mu}g/L$ in glass bottle. CONCLUSION(s): This result showed that formaldehyde and acetaldehyde were detected higher in PET bottles than glass bottles, these also increased depending on the time of storage. Concentration of formaldehyde and acetaldehyde could be significantly influenced by the time of storage and temperature.

• The Magazine of the IEIE
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• v.29 no.6
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• pp.76-80
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• 2002

'Liquid Crystal의 상전이(相轉移)와 광학적 이방성(異方性)이 1888년과 1889년 F. Reinitzer와 O. Lehmann에 의해 Monatsch Chem.과 Z.Physikal.Chem.에 각각 보고된 후 부터 제2차 세계대전이 끝난 뒤인 1950년대 까지는 Liquid Crystal을 단지실험실에서의 기초학문 차원의 연구 대상으로만 다루어 왔다. 1963년 Williams가 Liquid Crystal Device로는 최초로 특허 출원을 하였으며, 1968년 RCA사의 Heilmeier등은 Nematic 액정(液晶)에 저주파(低周波) 전압(電壓)을 인가하면 투명한 액정이 혼탁(混濁)상태로 변화하는 '동적산란(動的散亂)'(Dynamic Scattering) 현상을 이용하여 최초의 DSM(Dynamic Scattering Mode) LCD(Liquid Crystal Display)를 발명하였다. 비록 150V 이상의 높은 구동전압과 과소비전력의 특성 때문에 실용화에는 실패하였지만 Guest-Host효과와 Memory효과 등을 발견하였다. 1970년대에 이르러 실온에서 안정되게 사용 가능한 액정물질들이 합성되고(H. Kelker에 의해 MBBA, G. Gray에 의한 Cyano-Biphenyl 액정의 합성), CMOS 트랜지스터의 발명, 투명도전막(ITO), 수은전지등의 주변기술들의 발전으로 인하여 LCD의 상품화가 본격적으로 이루어지게 되었다. 1971년에는 M. Shadt, W. Helfrich, J.L. Fergason등이 TN(Twisted Nematic) LCD를 발명하여 전자 계산기와 손목시계에 응용되었고, 1970년대 말에는 Sharp에서 Dot Matrix형의 휴대형 컴퓨터를 발매하였다. 이러한 단순 구동형의 TN LCD는 그래픽 정보를 표시하는 데에는 품질의 한계가 있어 1979년 영국의 Le Comber에 의해 a-Si TFT(amorphous Silicon Thin Film Transistor) LCD의 연구가 시작되었고, 1983년 T.J. Scheffer, J. Nehring, G. Waters에 의해 STN(Super Twisted Nematic) LCD가 창안되었고, 1980년 N. Clark, S. Lagerwall 및 1983년 K.Yossino에 의해 Ferroelectric LCD가 등장하여 LCD의 정보 표시량 증대에 크게 기여하였다. Color화의 진전은 1972년 A.G. Ficher의 셀 외부에 RGB(Red, Green, Blue) filter를 부착하는 방안과, 1981년 T. Uchida 등에 의한 셀 내부에 RGB filter를 부착하는 방법에 의해 상품화가 되었다. 1985년에는 J.L. Fergason에 의해 Polymer Dispersed LCD가 발명되었고, 1980년대 중반에 이르러 동화상(動畵像) 표시가 가능한 a-Si TFT LCD의 시제품(試製品) 개발이 이루어지고 1990년부터는 본격적인 양산 시대에 접어들게 되었다. 1990년대 초에는 STN LCD의 Color화 및 대형화(大型化) 고(高)품위화에 힘입어 Note-Book PC에 LCD가 본격적으로 적용이 되었고, 1990년대 후반에는TFT LCD의 표시품질 대비 가격경쟁력 확보로 인하여 Note-Book PC 시장을 독점하기에 이르렀다. 이후로는 TFT LCD의 대형화가 중요한 쟁점으로 부각되고 있고, 1995년 삼성전자는 당시 세계최대 크기의 22' TFT LCD를 개발하였다. 또한 LCD의 고정세(高情細)화를 위해 Poly Si TFT LCD의 개발이 이루어졌고, 디지타이져 일체형 LCD의 상품화가 그 응용의 폭을 넓혔으며, LCD의 대형화를 위해 1994년 Canon에 의해 14.8', 21' 등의 FLCD가 개발되었다. 대형화 방안으로 Tiled LCD 기술이 개발되고 있으며, 1995년에 Sharp에 의해 21' 두장의 Panel을 이어 붙인 28' TFT LCD가 전시되었고 1996년에는 21' 4장의 Panel을 이어 붙인 40'급 까지의 개발이 시도 되었으며 현재는 LCD의 특성향상과 생산설비의 성능개선과 안정적인 공정관리기술을 바탕으로 삼성전자에서 단패널 40' TFT LCD가 최근에 개발되었다. Projection용 디스플레이로는 Poly-Si TFT LCD를 이용하여 $25'{\sim}100'$사이의 배면투사형과 전면투사형 까지 개발되어 대형 TV시장을 주도하고 있다. 21세기 디지털방송 시대를 맞아 플라즈마디스플레이패널(PDP) TV, 액정표시장치 (LCD)TV, 강유전성액정(FLCD) TV 등 2005년에 약 1500만대 규모의 거대 시장을 형성할 것으로 예상되는 이른바 '벽걸이TV'로 불리는 차세대 초박형 TV 시장을 선점하기 위하여 세계 가전업계들이 양산에 총력을 기울이고 있다. 벽걸이TV 시장이 본격적으로 형성되더라도 PDP TV와 LCD TV가 직접적으로 시장에서 경쟁을 벌이는 일은 별로 없을 것으로 보인다. 향후 디지털TV 시장이 본격적으로 열리면 40인치 이하의 중대형 시장은 LCD TV가 주도하고 40인치 이상 대화면 시장은 PDP TV가 주도할 것으로 보는 시각이 지배적이기 때문이다. 그러나 이러한 직시형 중대형(重大型)디스플레이는 그 가격이 너무 높아서 현재의 브라운관 TV를 대체(代替)하기에는 시일이 많이 소요될 것으로 추정되고 있다. 그 대안(代案)으로는 비교적 저가격(低價格)이면서도 고품질의 디지털 화상구현이 가능한 고해상도 프로젝션 TV가 유력시되고 있다. 이러한 고해상도 프로젝션 TV용으로 DMD(Digital Micro-mirror Display), Poly-Si TFT LCD와 LCOS(Liquid Crystals on Silicon) 등의 상품화가 진행되고 있다. 인터넷과 정보통신 기술의 발달로 휴대형 디스플레이의 시장이 예상 외로 급성장하고 있으며, 요구되는 디스플레이의 품질도 단순한 문자표시에서 그치지 않고 고해상도의 그래픽 동화상 표시와 칼라 표시 및 3차원 화상표시까지 점차로 그 영역이 넓어지고 있다. <표 1>에서 보여주는 바와 같이 LCD의 시장규모는 적용분야 별로 지속적인 성장이 예상되며, 새로운 응용분야의 시장도 성장성을 어느 정도 예측할 수 있다. 따라서 LCD기술의 연구개발 방향은 크게 두가지로 분류할 수 있으며 첫째로는, 현재 양산되고 있는 LCD 상품의 경쟁력강화를 위하여 원가(原價) 절감(節減)과 표시품질을 향상시키는 것이며 둘째로는, 새로운 타입의 LCD를 개발하여 기존 상품을 대체하거나 새로운 시장을 창출하는 분야로 나눌 수 있다. 이와 같은 관점에서 현재 진행되고 있는 LCD기술개발은 다음과 같이 분류할 수 있다. 1) 원가 절감 2) 특성 향상 3) New Type LCD 개발.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.250-257
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• 2016

This study was conducted to extract the factors affecting the microbial safety of leaf and stem vegetables in the high school foodservice and to provide information for supplying the safe foodservice menu. The lunch and dinner menu (1,945 data) of the total 6 high schools at the Central and the South Region in March, June, September, and December were collected. The frequency analysis and the multiple correspondence analysis (MCA) based on the 3 factors (potentially hazardous food (PHF), leafy and stem vegetables in the menu, the cooking methods) were conducted. The most frequent PHF was the menu of blanched vegetables, salads, seaweeds and fried chicken. The most frequent consumed leaf and stem vegetables were spinach, chive, lettuce, Western cabbage, perilla leaf, iceberg lettuce, chicory, leek and broccoli. MCA based on the leaf and stem vegetables, the region, and the cooking method (cooked/non-cooked) showed that garlic stem and spinach were more used in the Central Region, while water drop-wort were more used in the South Region. Iceberg lettuce, Bok choy and leek were included frequently in the PHF menu. Plant products frequently used in PHF menu requires the food safety system such as Good Agricultural Practice (GAP) to reduce the microbial risk. The menu database according to raw materials based on cooking methods (heating or mixing) as well as the development and verification of menu based on the microbial safety will be contributed to provide the safer foodservice menu.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.158-163
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• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1594-1606
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• 2014

The purpose of this study was to examine safety accidents related to school foodservice, working and operating environments of school foodservice, status and awareness of safety education, educational needs, and information on qualitative improvement of school foodservice. The subjects in this study were 234 cooks in charge of cooking at elementary and secondary schools in Chungbuk. A survey was conducted from July 30 to August 8, 2012, and among 202 questionnaires gathered, 194 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS version 19.0. The main results of this study were as follows: 44.3% of workers experienced safety accidents. The most frequent safety accident was 'once' (60.5%), and most safety accidents took place between June and August (31.4%). The time at which most safety accidents happened was between 8 and 11 am. Most safety accidents happened during cooking (52.3%) and while using a soup pot or frying pot (52.4%). The most common accidents were 'burns', 'wrist and arm pain', and 'slips and falls'. Respondents who experienced safety accidents replied that 57.6% of employees dealt with injuries at their own expense, and only 35.3% utilized industrial accident insurance. In terms of the operating environment, the score for 'offering information and application' was highest (3.76 points), whereas that for 'security of budget' was lowest (1.77 points). As for accident education, employees received safety education approximately 3.45 times and 5.10 hours per year. Improving the working environment of school foodservice cooks requires administrative and financial support. Furthermore, educational materials and guidelines based on the working environment and safety accident status of school foodservice cooks are required in order to minimize potential risk factors and control safety accidents in school foodservice.