• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.172-184
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• 2006

This study was aimed to provide safety management guidance by evaluating the microbial quality of cooked dried-seafoods in school foodservice operations. Nineteen seafood items were collected from six elementary schools, those were dried-anchovy, dried-seaweed and dried-fish, which were classified as cooking process. The temperatures at receiving and after cooking were measured and the analyses of cooking processes and microbial quality were performed. The temperatures of all foods after cooking were higher than the temperature limit of $74\^circC$. The number of total aerobic bacteria and S. aureus in dried-anchovy over the limit of $10^5$ and even the level of S. aureus was found to be unsatisfactory. The count of total aerobic bacteria was 2.1x$10^8$ CFU/g and the number of total aerobic bacteria after cooking was over the limit in one school. The level of E. coli (3.1x$10^3$ CFU/g) was over the limit at one school and the number of S. aureus (1.2×$10^4$ CFU/g) was considered as unacceptable. Dried- tangle and green laver were contaminated with total aerobic bacteria showing the over the limit. The numbers of total aerobic bacteria in dried- filefish, pollack and squid were 4.3x$10^6$, 3.4x$10^6$-3.9x$10^7$ and 4.6x$10^5$-4.1x$10^7$ CFU/g, respectively, which were in acceptable or unsatisfactory level. The E. coli in dried- filefish and pollack were over the limit. The total aerobic bacteria levels, 4.6x$10^5$-1.5x$10^6$ CFU/g in dried-pollack and 8.0x$10^5$-2.2x$10^7$ CFU/g in dried-squid, were over the limit after cooking except dried-filefish. The E. coli levels, 4.3x$10^3$ CFU/g in dried-filefish and 2.5x$10^2$ CFU/g in dried-pollack, were over the limit of $10^2$ CFU/g. The numbers of Enterobacteriaceae were either acceptable (3.3x$10^3$ CFU/g) or unsatisfactory (1.6x$10^4$ CFU/g) level in dried-pollack. S. aureus was unsatisfactory level (6.5x$10^4$ CFU/g) in dried-filefish while unacceptable in dried-pollack both before and after cooking. Unacceptable levels of S. aureus, 2.4x$10^4$ and 1.3x$10^5$ CFU/g were found from two schools, respectively. These results suggest that the contamination of raw materials and the seasonings added after cooking should be controlled to manage the microbial safety of cooked dried-seafoods.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.490-496
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• 1996

This study was undertaken in order to elucidate the elimination of phenthoate residues by washing and cooking processes of rice which if the most important food crop in Korea. When contaminated rice was washed with distilled water three times, the removal rate of total phenthoate was 51%. The removal rate in the successive washings was 37.3% (wash filtrate 7.8%, wash sediment 29.5%) in the first, 14.3% (wash filtrate 6.2%, wash sediment 8.1%) in the second and 8.9% (wash filtrate 5.8%, wash sediment 3.1%) in the third washings. More than half of the residue was removed by the first washing and most residues were found in the sediment rather than in the filtrate of the rice washings. The residue rate of phenthoate after cooking by an electric rice cooker was 41%, indicating that the removal rate after cooking was 59%, because phenthoate is thermally stable at the cooking temperature. In conclusion, phenthoate residues contaminated in rice grains are grcatly removed in the washing process and it is desirable to wash the grains before cooking in order to decrease the hazards from pesticide residues such as phenthoate. Reduction factor of phenthoate in rice cooking is proposed to be 0.4.

• Food Science and Preservation
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• v.19 no.3
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• pp.368-375
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• 2012

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE $L^*$ (lightness) value increased markedly during boiling, the CIE $a^*$ (redness) value decreased markedly during both boiling and steaming, and the CIE $b^*$ (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.277-289
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• 2019

Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages. Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons. Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.3
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• pp.55-62
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• 2015

Paper mulberry fibers have been used as fibrous raw materials for manufacturing traditional handmade paper, hanji for a long time. Compared to wood pulp fibers, pulp fibers from mulberry bast tissue have some benefits in physical and chemical properties due to their high D.P (degree of polymerization), M.W (molecule weight) and long fiber length. Specially, Korean handmade hanji shows outstanding characteristics in mechanical tensile strength, folding endurance, flexibility and long sustainable conservation properties. Therefore, hanji is widely applied to daily supplies, hygienic goods, medical supplies, clothing industries and so on. Recently, the potential demand of mulberry pulp fibers is more and more increased on the strength of high application fields. This study was focused on the possibility of wastewater recycling in unit operation systems for the development of automated mass production line. The properties and environmental loads of wastewater from debarking, cooking, bleaching and screening process were analyzed by means of COD, conductivity, turbidity and solid materials. The wastewater from debarking and cooking process was comparatively high in pollution load, and would be treated by additional approaches of chemico-physical method.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• Journal of Forest and Environmental Science
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• v.9 no.1
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• pp.67-80
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• 1993

There are a lot of serious problums associated with conventional pulping processes, such as kraft and sulfite. In order to tackle these difficulties, organic acid pulping of Populus tomentiglandulosa T. Lee and Pinus densiflora S. et Z. have been investigated as on alternative method. The acetic acid cooking of Populus tomentiglandulosa T. Lee achieved good delignification with pulp yields of 55-65% under almost all cooking conditions. In the acetic acid cooking of Pinus densiflora S. et Z., it was not cooked at a low temperature. The strength properties of the acetic acid pulps from Pinus tomentiglandulosa T. Lee showed the optimum with 95% acetic acid concentration at $185^{\circ}C$ maximum cooking temperature for 0.5hr cooking time. The strength properties of the acetic acid pulps from Pinus densiflora S. et Z. displayed excellent tear strength in comparison with those of the other softwoods. In the process of acetic acid cooking, glucose has been removed a little, but other sugars have been eliminated. The elemental compositions and $C_9$ formulas of acetosolv lignins from Populus tomentiglandulosa T. Lee were 63.88% carbon, 5.45% hydrogen and 30.67% oxygen and $C_9H_{9.15}O_{3.24}$ The elemental compositions and $C_9$ formulas of acetosolv lignins from Pinus densiflora S. et Z. were 61.85% carbon, 6.14% hydrogen and 32.01% oxygen and $C_9H_{9.15}O_{3.50}$ The Wt. av. MWT's of the acetosolv lignins from Pinus tomentiglandulosa T. Lee and Pinus densiflora S. et Z. were 731 and 725.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.216-222
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• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.3
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• pp.105-113
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• 2014

Spray and combustion process with waste cooking oil (WCO) biodiesel and commercial diesel were analyzed in an optically-accessible single-cylinder compression ignition diesel engine equipped with a high pressure common-rail injection system. Direct imaging method was applied to investigate spray and combustion characteristics. From the mie-scattering results, it was verified that WCO biodiesel had a longer injection delay compared to diesel. Spray tip penetration length of WCO biodiesel was longer and spray angle was narrower than those of diesel due to poor atomization characteristics. In terms of combustion, WCO biodiesel showed later start of combustion, while flame was vanished more rapidly. Analysis of flame luminosity showed that WCO biodiesel combustion had lower intensity and lasted for shorter duration.