• 한국식품위생안전성학회지
• /
• 제22권2호
• /
• pp.132-136
• /
• 2007

살균소독력 평가균주로 사용되는 E. coli ATCC 10536과 Staphylococcus aureus ATCC 6538균에 대하여 5 logCFU/ml 감소의 살균소독력을 보이는 살균소독제가 국내에서 식중독을 일으키고 있는 식중독 원인균 중 Salmonella spp.와 Listeria monocytogenes에 대하여도 같은 살균소독력을 나타내는지 비교평가하였다. 청정조건 및 오염조건에서 현탁액시험법을 사용하여 차아염소산나트륨과 염화벤잘코늄의 살균소독력을 평가하였다. 시험균주로는 E. coli ATCC 10536, Staphylococcus aureus ATCC 6538, Salmonella typhimurium ATCC 13311, Salmonella Enteritidis ATCC 13076, Listeria monocytogenes ATCC 19111, Salmonella spp. 10균주 및 Listeria monocytogenes 11균주를 사용하였다. 오염조건에서는 염화벤잘코늄만이 살균소독제의 유효성분 사용범위 농도 내에서 5 log 감소 이상의 살균소독력을 보였으나, 청정조건에서는 실험대상 균주 전부 5 log감소 이상의 살균소독력을 보였다.

• 한국식품조리과학회지
• /
• 제29권5호
• /
• pp.553-562
• /
• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• 분석과학
• /
• 제18권5호
• /
• pp.403-409
• /
• 2005

최근 내분비계장애물질로 알려진 PAHs 화합물 중 하나인 벤조피렌은 대표적인 PAHs 화합물로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 분해되어 생성되는 열분해 산물이며 토양, 공기, 물, 식품 등 전 환경매체에서 검출되고 있다. 본 연구에서는 PAHs[benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene]에 대하여 어류 중 지방의 알칼리 분해시간에 따른 분해효율, 추출 용매에 따른 추출효율, 정제컬럼의 용출량에 따른 정제효율 등을 비교 실험하여 알칼리분해를 이용한 어류 중 PAHs의 전처리방법을 확립하고자 하였다. 균질화된 시료를 알칼리 분해하여 n-hexane으로 추출하고 증류수로 세척한 후 Sep-Pak florisil cartridge로 정제하여 HPLC/FLD(고속액체크로마토그래피/형광검출기) 로 동시 정량 분석하였으며 각각의 PAHs에 대한 회수율은 약 90~106% 수준이었다.

• 한국축산식품학회지
• /
• 제40권4호
• /
• pp.636-648
• /
• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• 청정기술
• /
• 제9권1호
• /
• pp.23-28
• /
• 2003

우리나라에서 발생되는 음식물쓰레기는 연간 410만톤으로 이는 82만톤의 유기물에 해당한다. 이를 사료 혹은 퇴비로 사용하려는 노력은 최근 한계에 달하고 있어 본 연구에서는 혐기성 발효로 메탄을 생산하는 것을 고려하여 메탄함량, 총에너지 생산량 등을 산출 하였다. 음식물 쓰레기를 전부 혐기성으로 처리하면 호기성 방법 보다 연간 약 3,000억원의 이득이 있으며 이 때 생산되는 메탄량은 4.4억톤 $m^3$로 우리나라에서 연간 사용하는 총 도시가스 128억톤 $m^3$의 3.43%에 해당한다. 특히 주방에서 발생하는 음식물 쓰레기를 현장 처리하여 생기는 메탄은 주방용 도시가스의 28.9%에 해당하는 양이다.

• 청정기술
• /
• 제26권2호
• /
• pp.109-115
• /
• 2020

최근 3년간 세계 식품 3D프린팅 시장은 연 평균 31.5%의 높은 성장률과 약 94억 6000만 달러에 이르는 산업규모를 보이고 있다. 식품 3D 프린팅 기술은 기존 식품을 자유롭게 디자인함으로써 개인의 취향과 목적에 따라 식품을 제작할 수 있어 다양한 범위로 활용이 가능하다는 장점을 지니고 있다. 세계 여러 국가에서는 식품 3D프린터를 제작하여 식품 3D 프린팅의 장점들을 활용한 음식과 같은 시제품들을 내놓고 있으며 전투식량, 우주식량, 음식점, 유동식, 노인식, 환자식, 유아식 등의 여러 분야에서까지 활용하고자 시도 중에 있다. 성장가능성이 높고 산업 규모가 지속적으로 확대될 전망인 3D 프린팅 시장은 블루오션이 될 가능성이 다분한 반면 우리나라는 식품 3D 프린팅 기술뿐만 아니라 전반적인 3D프린팅 활용률이나 산업 규모 자체가 작다. 이는 선진국에 비해 미흡한 제도화와 표준화된 국산 소재 개발이 지연 등의 문제가 존재하기 때문으로 따라서 본고에서는 식품 3D프린팅의 필요성에 대해 알리고 우리나라의 식품 3D 프린팅 시장 활성화라는 부가 효과를 얻고자 식품 3D프린팅 기술과 식품소재에 관해 기술하고자 한다.

• 한국식생활문화학회지
• /
• 제38권1호
• /
• pp.48-60
• /
• 2023

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned 'jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust', whereas foreigners mentioned 'red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity'. In Korean food emotions, Koreans were "relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free", whereas foreigners were "happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing".

• 한국식품위생안전성학회지
• /
• 제5권4호
• /
• pp.213-217
• /
• 1990

커피, 홍차, 녹차중의 카페인 함량을 간단하고 신속하게 정량하는 방법을 검토하였다. 역상계 액체크로마토그래피에 의한 카페인 정량은 메타놀-초산-물(20 : 1 : 79)을 이동상으로 하여 ${\mu}-Bondapak$ C18 컬럼하에서 이루어졌다. 카페인의 검출에는 UV검출기를 사용하여 280 mm에서 행하였다. Sep-Pak alumina A 카트리지를 이용한 간단한 전처리를 통해 효과적으로 카페인의 추출 및 clean-up를 행하였다. 카페인의 첨가 회수율은 95.2~101.3%이었고 분석의 재현성은 상대표준 편차로서 0.10~0.62%이었으며 검출한계는 $0.1;\mu\textrm{g}$/ml이었다.

• 한국식품조리과학회지
• /
• 제19권4호
• /
• pp.403-412
• /
• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.

• 한국식품조리과학회:학술대회논문집
• /
• 한국식품조리과학회 2003년도 춘계학술대회
• /
• pp.103-103
• /
• 2003

The study was conducted to establish the HACCP model for chicken dishes (deep-fried sirloin chicken, chicken and potato in red pepper paste, smothered chicken) sewed in 3 different elementary school lunch program during 2002. the hygienic conditions of the food facilities and environment were at the lowest limit of normal grade. Workers' practices should be improved: sanitary handling and proper holding of foods and utensils. Kitchen layout should be remodeled for separation of soiled and clean work areas. pH values of all items were over 6.0 which required careful attention. (omitted)