• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.78-85
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• 2018

In this study, we investigated the cases where there were many opinions in the judgment of the cause of ignition in the case of 20 cases of frozen warehouse fire that occurred in 2017.The research methodology is the scientific fire survey method prescribed by the NFPA 921 CODE. Scientific fire investigation method is fire investigation method by logical reasoning through hypothesis setting, minimizing errors in judgment of ignition source. On the other hand, unscientific fire investigation methods cause many errors by the intervention of irrational factors such as subjective estimation, reasoning judgment, etc. This eventually leads to the problem of human and material responsibility and academic deterioration. In particular, fire not seen as compared to sighted fire makes more errors in ignition sources in the cause investigation. In this study, we set the hypothesis A and hypothesis B based on the review of the fire investigation report and the field survey on the fire case of the cold storage warehouse front line that occurred at ** city ** Mart in 2017.The set hypothesis was tested by the NFPA 921 code. This analytical method will be constructed by NEW Paradigm as a source of fire that is not seen in the future and a source of ignorant fire.In addition, the experimental data of this study will be used to inform the manufacturer and operator of the refrigeration warehouse and serve as basic data for fire prevention.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.43-50
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• 2016

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for ${\chi}^2-test$ and one-way ANOVA. Results: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.401-412
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• 2020

This study analyzed the causes of warehouse fires using a creative problem-solving technique called TRIZ. It identified preventive measures by applying 4M. The results are as follows. First, this study examined the inconsistency among the causes of warehouse fires using TRIZ. Second, it analyzed human factors and fire prevention measures in warehouses such as safety standards for managers, and methods for the promotion of safety consciousness among workers, and for the reinforcement of construction technology for sandwich panel workers. Third, it identified the mechanical and facility factors and fire prevention measures in warehouses such as safety facilities, the expanded installation of safety devices, the adoption and development of fire suppression equipment, and the deployment of methods to improve the fire resistance of sandwich panels. Fourth, it presented working and environmental factors and fire prevention measures in warehouses such as the tightening of safety precautions and the supervision of working methods, and setting fire partitions both in loading places and based on performance-based design. Finally, it proposed managerial factors and fire prevention measures in warehouses such as specific targeting for firefighting with low fire hazards, reviewing the material quality regulations of non-combustible or higher for sandwich panels in the specific target of firefighting that cannot apply fire safety standards, installing sprinklers in cold storage, and mandating the installation of automated facilities with retroactive application regardless of the floor area in the warehouse with a sandwich panel structure.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

• Applied Biological Chemistry
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• v.24 no.1
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• pp.59-66
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• 1981

Trichoxanthes Kirilowii with high starch-content was investigated to utilize as a food source. The weight and starch content of Trichoxanthes Kirilowii roots increased rapid1y in proporion to the growth period. The seasonal variations of the starch content were $36.5{\sim}48.0%$ (dry basis) from June to December. The chemical properties of natural growth soils of Trichoxanthes Kirilowii contained more organic matter and total nitrogen content than citrus orchard soils, but less mineral; P,K,Ca and Mg. To prepare starch with the plant root, the centrifugal method(3,000 rpm, 20 min) obtained the highest yield. The industrial-scale method, was similar to the processing of sweetpotato starch (tank precipitation method), and was good in quality. The starch granules were mainly spherical with diameters ranging from $5{\sim}16{\mu}$. The density of the starch was 1.535 and amylose content was about 26.7%. The X-ray diffraction pattern showed that the granules were of the B-type. The blue value of starch, amylose and amylopectin was 0.46, 0.80 and 0.18, respectively. The starch contained 0.05% ash, 0.35% crude protein and 34 mg% phosphorus. and had an inital pasting temperature of $63.5^{\circ}C$. The color intensity of the starch which iodine gave rise to absorption maxima at 670nm. The starch paste showed high stability during cold storage at $5^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.363-370
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• 2017

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.502-506
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• 2017

To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).