• Journal of the Korean Institute of Landscape Architecture
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• v.34 no.5 s.118
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• pp.76-83
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• 2006

The purpose of this study was to investigate the performance of porous grass block. For the investigation, Festuca arundinacea and Zoysia japonica 'Zenith' were planted, and the volume of evapotranspiration and remains were examined based on different materials in the water tank in the experiment of Festuca arundinacea, the volume of water storage of treatment with perlite ($10.84{\iota}/m^2$) was higher than that with drainage ($7l/m^2$). The difference between the two was $3.84/m^2$. The drainage treatment without water storage capacity showed the higher degree of dryness in turf grass. The volume of evapo-transpiration of treatment with perlite was the highest (21.57mm/week). The volume of evapotranspiration of treatment with sand was 19.57mm/week, and with treatment with drainage was 18.24mm/week. Based on the measured volume of daily evapotranspiration of $2.60{\sim}3.08mm\;d^{-1}$, it was determined that the unit with water storage capacity would store water of one to two days usage compared to unite without such storage capacity. In the experiment of Zoysia japonica 'Zenith', the volume of water storage of treatment with perlite was $10.77l/m^2$ which was similar to the former experiment. The volume of evapotranspiration of treatment with perlite and sand were 21.64mm/week and 20.64mm/week, respectively. In case of airtight water tank, the volume was measured as 22.06mm/week. Each treatment has no notable difference in the volume of evapotranspiration. In conclusion, from the investigation in this study, porous grass block with water tank was found to be effective in plant growth under low irrigation. As the ecological area ratio and vegetated porous pavement have became more emphasized, additional study of rain infiltration and reservoir effect are needed in the future.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.272-277
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• 1994

The microbial populations of exportable and domestic white ginseng powders, which have been problems in quality control, were higher than the legally-permissive level of microorganisms as $5{\times}10^{4}$/g in total bacteria and as negative coliforms. Various microorganisms contaminated in the sample were effectively decontaminated by gamma irradiation at below 10 kGy as well as ethylene oxide (EO) fumigation. The radiosens.tivity of microorganisms was the highest in coliforms, followed by molds and aerobic bacteria ($D_{10}$: 1.25 kGy). The good microbiological quality could be retained in white ginseng powders for more than 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidities if products are prepared with a lower moisture content below 10% and treated by gamma irradiation at 5 to 10 kGy in an airtight packaging.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.278-282
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• 1994

Ginseng saponins and proximate components were considerably resistant to both gamma irradiation at less than 10 kGy and commercial ethylene oxide cycle, while sulfur-containing amino acids, reducing sugar, pH, and acidity of white ginseng powder were significantly changed by EO fumigation. The contents of saponins, reducing sugar, pH and acidity were relatively liable to change under the higher relative humidity (90%), especially in the non-treated control sample. However, irradiated samples at optimum-dose range (5 to 10 kGy) depending on the microbial load following airtight packaging showed a good chemical quality for 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidity.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.195-201
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• 2014

This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systems in restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in which they were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 food ingredients. As results, regarding the performance degree of respondents on food hygiene management, the average scores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers (chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that they store food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage of pretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materials in the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreated food materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly with sanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cooking in order to prevent foodborne disease in restaurants especially during summer season.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.11-15
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• 2009

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at $5^{\circ}C$ and $25^{\circ}C$ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under $10^5$ CFU/mL for up to 12 days at $5^{\circ}C$. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at $5^{\circ}C$. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at $25^{\circ}C$. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.