• Journal of the Korean Society of Safety
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• v.8 no.4
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• pp.223-230
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• 1993

각종 산업에 있어서 분체는 여러가지 형태로 다량 사용되고 있으며 분체 취급시 정전기에 의한 폭발, 화재 등 많은 재해가 발생되고 있다. 분진폭발은 과거에 탄광에서 탄진폭발에 의한 것이 대부분 이었지만 최근 플라스틱 공업, 유기합성 공업, 분말 공업 등 원재료와 제품을 분체로 취급하는 공정이 증가하면서 분진폭발 사고가 현저히 증가하였다. 그러나 현재 이러한 재해 방지를 위한 충분한 검토 및 대책이 잘 이루어지지 않고 있는 실정이다.

• The monthly packaging world
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• s.358
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• pp.108-117
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• 2023

식품의약품안전처는 지난해 10월 14일 「기구 및 용기·포장의 기준 및 규격」을 일부 개정했다. 개정이유로는 기구 및 용기·포장의 원재료로 사용할 재생원료의 인정 절차 등이 마련될 예정임에 따라 인정을 신청하는 경우 제출하여야 하는 자료를 구체적으로 정하고, 환경부에서 「식품용기 사용 재생원료 기준」을 고시함에 따라 이에 맞추어 재생원료 기준을 개선하는 한편, 지속가능한 사회실현을 위한 산업현장의 요구를 반영하여 폴리부틸렌아디페이트테레프탈레이트(PBAT) 수지를 등재하고, 시험법에 대한 신뢰도 제고 등을 위하여 시험용액 등의 조제방법 및 분석기기의 측정조건을 개선하는 등 현행 기준 및 규격의 일부 미비점을 개선하기 위함이다. 다음에 그 상세한 내용을 지난호에 이어서 살펴 보도록 한다.

• The monthly packaging world
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• s.356
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• pp.94-101
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• 2022

식품의약품안전처는 지난 10월 14일 「기구 및 용기·포장의 기준 및 규격」을 일부 개정했다. 개정이유로는 기구 및 용기·포장의 원재료로 사용할 재생원료의 인정 절차 등이 마련될 예정임에 따라 인정을 신청하는 경우 제출하여야 하는 자료를 구체적으로 정하고, 환경부에서 「식품용기 사용 재생원료 기준」을 고시함에 따라 이에 맞추어 재생원료 기준을 개선하는 한편, 지속가능한 사회실현을위한 산업현장의 요구를 반영하여 폴리부틸렌아디페이트테레프탈레이트(PBAT) 수지를 등재하고, 시험법에 대한 신뢰도 제고 등을 위하여 시험용액 등의 조제방법 및 분석기기의 측정조건을 개선하는 등 현행 기준 및 규격의 일부 미비점을 개선하기 위함이다.

• The monthly packaging world
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• s.360
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• pp.103-111
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• 2023

식품의약품안전처는 지난 10월 14일 「기구 및 용기·포장의 기준 및 규격」을 일부 개정했다. 개정이유로는 기구 및 용기·포장의 원재료로 사용할 재생원료의 인정 절차 등이 마련될 예정임에 따라 인정을 신청하는 경우 제출하여야 하는 자료를 구체적으로 정하고, 환경부에서 「식품용기 사용 재생원료 기준」을 고시함에 따라 이에 맞추어 재생원료 기준을 개선하는 한편, 지속가능한 사회실현을 위한 산업현장의 요구를 반영하여 폴리부틸렌아디페이트테레프탈레이트(PBAT) 수지를 등재하고, 시험법에 대한 신뢰도 제고 등을 위하여 시험용액 등의 조제방법 및 분석기기의 측정조건을 개선하는 등 현행 기준 및 규격의 일부 미비점을 개선하기 위함이다.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.117-121
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• 2016

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.226-231
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• 2009

The aim of this study was to determine exposure assessment of pathogenic bacteria in edible ices by using the monitoring data from the previous study. According to the results of exposure assessment of edible ices contaminated with S. aureus, the contamination level of S. aureus in raw materials was higher than other foodborne pathogens, and the contamination level of S. aureus in mixed samples increased much before sterilization. The most significant reduction in contamination level was observed in mixed samples after sterilization, thus, the contamination levels in frozen final products was less than that of raw materials. Overall, the possibility for the infection of foodborne bacteria from the intake of edible ices per person per day was ranged from minimum $5.89{\times}10^{-7}$ to maximum $5.01{\tims}10^{-5}$. For more realistic estimates, consumption of edible ices and dose-response model must be studied further.

• The Journal of the Korea Contents Association
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• v.13 no.8
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• pp.450-457
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• 2013

This research was developing a mobile-based service system through which consumers can collect labeled information on processed foods. This research collected and analyzed the labeled information of processed foods sold on the market and found that they contain abstruse standards for the information of raw nutrients and additives and are not proper for our database. Thus, to offer proper consumer-oriented information, we reclassified the information according to categories such as raw materials, additives, and nutrient information based on the food information standard of the current Food Sanitation Act, and added it to the database. Using this reprocessed information, this study developed an algorithm and applied it to a mobile-based service system, which allows consumers to use information on the labels of processed foods scientifically and clearly.

• The Journal of the Korea Contents Association
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• v.18 no.3
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• pp.648-657
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• 2018

The purpose of this study was to analyze the labeling of commercial protein bars in Korea and USA to develop Korean protein bars. Furthermore, we compared protein contents of products with daily protein intake, DRI, and AMDR. The protein bars were sampled in off- and on-line markets of both countries, with 17 in Korea and 113 in the US. As the results, since US products have bigger than one serving size than Korean ones, the intake of overall nutrients is higher, especially protein and sodium. Protein contents (per 100 g) of products in US were higher than those of Korea. The highest protein was soy protein isolate (SPI) in Korea and whey protein isolate (WPI) in the US. This is thought to be influenced by the preference and familiarity of food according to the country. In conclusion, since there are difference in eating habits, intake and preference of the protein source, it is necessary to develop suitable protein bars for Koreans. Therefore, this research provides the baseline of protein bars for consumers to choose products.

• Resources Recycling
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• v.24 no.3
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• pp.34-43
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• 2015

Raw materials in steel industry decide on the productivity, quality and price competitiveness. Utilizing iron-containing by-products as raw materials for steel products can save the cost of cleaning up iron-containing by-products and solve environmental issues. Iron-containing by-products have a small particle size. If they are directly inserted in a steel making process, it cause a problem such as poor heat flow and scattering. To solve these problems and induce the additional reduction, study concern with iron ore-coal mixed briquette technique are conducted by many researchers. In this paper, method of making carbon composite briquette iron(CCBI) using iron-containing by-products was studied. The effect of composition of Fe-containing process wastes, reducing agent, flux and binder on formability of CCBI (carbon composite briquette iron) was measured.

• Clean Technology
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• v.20 no.3
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• pp.241-250
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• 2014

In this study, performance and environmental characteristics of cyclone vacuum cleaners are analyzed and product improvement methods are investigated to minimize environmental effect of the cleaners using the result. A simplified LCA method is used to analyze environmental characteristics of the cyclone vacuum cleaners. Two cyclone vacuum cleaners with similar specifications are chosen for the experiment. Typical characteristics of cyclone vacuum cleaners such as energy consumption, suction force, noise and temperature are measured and compared. Most environmental effect was caused by the energy consumption in use phase of life cycle. Some ideas are created to reduce energy consumption of the vacuum cleaners in use phase like installing baffle, and methods to extend exchange period of filter. It is analyzed how recyclability rate of vacuum cleaners could be improved to reduce the environmental effect in whole life of the vacuum cleaners.