• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.483-488
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• 1999

Effect on iron dissolution from iron sauce pans treated with the acetic, malic, citric acid and concentration(0. 0.02. 0.04. 0.1, 0.2, 0.4. 1.0, 2.0, 4.0%) of acidity, boiling times(0, 10. 20, 30, 40, 50, 60mins.) and temperature(5, 20, 40. 60, 80, 10$0^{\circ}C$) of acidity solution and in new and used sauce pans was investigated. As acetic acid concentration increases, iron content has increased. Iron dissolution concentration from iron sauce pan for boiling in malic acid increased more than that of acetic acid and citric acid. At above 6$0^{\circ}C$, as temperature increases, concentration of iron dissolved from iron sauce pan has increased. As boiling time increases, concentration of iron dissolved from iron sauce pan has also increased. Concentration of iron by repeated use has increased. And iron concentration has dissolved in large amount from new pan rather than used pan. Concentration of iron with distilled water by repeated use has increased only slightly. But 1% acetic acid has dissolved in large quantities.

• Korean Journal of Metals and Materials
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• v.47 no.12
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• pp.811-818
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• 2009

In order to meet increasingly complex and rigorous technical specifications, extensive effort has been devoted to fabricate clad materials with multi-layered metal plates. In this study, novel stainless steel/aluminum/copper (STS/Al/Cu) three-ply clad materials were fabricated by a hot rolling process for cookware applications. The effect of the testing temperature on the mechanical properties of the clad materials and on each component metal was investigated during the tensile tests. The interface properties of the clad materials were also examined by optical microscopy (OM) and an electron probe micro-analyzer (EPMA). The best mechanical and interfacial properties for a warm working process were found in a sample annealed at a temperature of $300^{\circ}C$. For the sample annealed at $400^{\circ}C$, the results of the tensile test indicated that interface delamination occurred only in the region of the Al/Cu interfaces. This was due to the formation of the thick and brittle intermetallic compound of $Al_2Cu$ in the Al/Cu interface. In contrast, no interface delamination was observed in the STS/Al interface, most likely due to its strong bond strength.

• Journal of the Korean Data and Information Science Society
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• v.27 no.6
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• pp.1465-1475
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• 2016

In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.134-150
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• 2016

The purpose of this study is to investigate the recognition and preference for temple food between Korea and foreign national temple-stay participants. In order to achieve the research purpose, 220 research questionnaires were distributed to Korean and foreigners who have participated in a temple-stay. T-test and ANOVA analyses were performed for this study. The findings are summarized as follows. The highest recognition item for Korean temple food that the subjects perceived was 'I think Korean temple food is a medicinal food.'(4.31 points). In the value recognition score for Korean temple food, Asians(4.58 points) are relatively higher than Korean (4.23 points), North American (4.13 points) and European (3.94 points) participants. Participants in Asia appeared relatively higher than the others in the preference score on Korean temple food. The higher globalization strategy items of Korean temple food that the subjects perceived were 'Korean temple food needs a storytelling marketing'(3.94 points) and 'Korean temple food needs a modernization of cookware'(3.90 points).

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.42-50
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• 2021

Along with the rapid growth of the food service industry, food safety requirements and hygiene are increasing in importance in restaurants and hotels. Accordingly, there is a need for quick and practical monitoring techniques to determine hygiene status in the field. In this study, we investigated 5 domestic 5-star hotels specifically, personal hygiene (hands of workers), cooking utensils (knife, cutting board, food storage container, slicing machine blade, ice-maker scoop) and other facilities (refrigerator handle, sink). In addition, we examined the hygiene management status of customer contact points (tongs for buffet, etc.) to derive the correlation between the ATP values as a, a verification method. As a result of our five-hotel survey, we found that cooking utensils and personal hygiene were relatively sanitary compared to other inspection items (cookware 92.2%, personal hygiene 91.4%, facilities and equipment 76.19%, customer contact items 88.6%). According to our ATP-based mothod, kitchen utensils (51 ± 45 RLU/25㎠) were relatively clean compared to other with facilities and equipment (167 ± 123 RLU/25㎠). In the present study, we also evaluated the usefulness of the ATP bioluminescence method for monitoring surface hygiene at hotel restaurants. After correlation analysis of surveillance of hygienic status points and ATP assay, most results showed negative and high correlation (-0.64--0.89). Our ATP assay (92 ± 67 RLU/25㎠) of each item after cleaning showed signigicantly reduced results compared to the ATP assay (1020 ± 1254 RLU/25㎠) for normal status, thereby indicating its suitability as a tool to verify the validity of cleaning. By our results, ATP bioluminescence could be used as an effective tool for visual numerical evaluation of invisible contaminants.

• Resources Recycling
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• v.32 no.1
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• pp.42-49
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• 2023

The glass ceramic secondary resource containing Li-Al-Si is used in inductor, fireproof glass, and transparent cookware and accounts for 14% of the total consumption of Li, which is the second most widely used after Li-ion batteries. Therefore, new Li resources should be explored when the demand for Li is exploding, and extensive research on Li recovery is needed. Herein, we recovered Li from fireproof Li-Al-Si glass ceramic, which is a new secondary resource containing Li. The fireproof glass among all Li-Al-Si glass ceramics was used as raw material that contained 1.5% Li, 9.4% Al, and 28.9% Si. The process for recovering Li from the fireproof glass was divided into two parts: (1) calcium salt roasting and (2) water leaching. In calcium salt roasting, a sample of fireproof glass was crushed and ground below 325 mesh. The leaching efficiency was compared based on the presence or absence of heat treatment of the fireproof glass. Moreover, the leaching rates based on the input ratios of calcium salt, Li-Al-Si glass, and ceramics and the leaching process based on calcium salt roasting temperatures were compared. In water leaching, the leaching and recovery rates of Li based on different temperatures, times, solid-liquid ratios, and number of continuous leaching stages were compared. The results revealed that fireproof glass ceramics containing Li-Al-Si should be heat treated to change phase to beta-type spodumene. CaCO₃ salt should be added at a ratio of 6:1 with glass ceramics containing Li-Al-Si, and then leached 4 times or more to achieve a recovery efficiency of Li over 98% from a solution containing 200 mg/L of Li.