• 베이커리
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• no.12 s.365
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• pp.98-99
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• 1998

• 베이커리
• /
• no.7 s.360
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• pp.106-107
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• 1998

• 베이커리
• /
• no.1 s.354
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• pp.122-123
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• 1998

• 베이커리
• /
• no.3 s.356
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• pp.120-121
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• 1998

• 베이커리
• /
• no.2 s.355
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• pp.120-121
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• 1998

• 베이커리
• /
• no.8 s.361
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• pp.94-95
• /
• 1998

• 베이커리
• /
• no.10 s.363
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• pp.98-99
• /
• 1998

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.264-270
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• 2021

In this study we investigated the elution level of lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), nickel (Ni), antimony (Sb), germanium (Ge), aluminum (Al) and hexavalent chromium (Cr⁶⁺) from 69 home-cooking utensils into a food stimulants. The results of migration testing according to the Korea standards and specifications for utensils, containers and packages showed values the allowable migrantion limits. Al was detected in all 7 utensil materials with the average concentration ranging from 0.002-5.989 mg/L. According to the migration conditions for (180℃, 30 min), the average concentration of Al in paper was 7.2 times higher than 25℃, 10 min (P<0.05). The results of migration testing at 180℃, 30 min were also below the allowable migrantion limits. When comparing with the provisional tolerable weekly intake (PTWI) of Al, the estimated weekly intakes (EWI) accounted for 0.000-0.045% for Al.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.727-729
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• 2021

본 작품은 학생들의 캡스톤디자인 작품이다. 2019년 코로나 시대가 도래한 후, 사회 전반적으로 많은 변화가 일고 있는데, 특히 5인 이상 집합 금지 및 식당 영업시간 제한 조치 등으로 인하여 외식을 선호했던 가족이나 개인이 집콕하는 시간이 늘면서 홈쿡과 홈베이킹이 대세를 이루게 된 것이다. 본 아이디어는 스마트 기술이 가전에 적용되면서 요리에서도 스마트 기술이 필요하다는 생각에서 출발하였다. 기존의 레시피는 다양한 책과 동영상(유투브) 등으로 소개되기 때문에 요리 방법을 보면서 시간과 소스의 양을 정확히 지키기 어려웠다. 하지만 본 작품에서 소개된 스마트쿡은 자체에 타이머와 저울 기능을 부여함으로써, 요리에 필요한 타이머 기능과 미세 조절 가능한 레시피 소스를 과학적으로 요리할 수 있도록 설계되었다. 이러한 부가 기능을 가진 스마트쿡이 실제로 적용된다면 요리의 시간이 한층 더 재미있고 과학적이 될 것으로 판단된다.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).