• Environmental Analysis Health and Toxicology
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• v.11 no.1_2
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• pp.19-29
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• 1996

Human exposure to volatile compounds in tap water can occur from inhalation and dermal absorption as well as direct ingestion. The relative contribution to total human exposure from these pathways has been considered to be important especially for VOC's (volatile organic compounds). In an attempt to reduce the uncertainty of the risk assessment, it has been suggested that the exposure assessment process could be significantly improved by adopting Monte-Carlo simulation. However, there is no actual data in Korea for each exposure parameter to determine the level of exposure, and the distributional pattern. Therefore, we surveyed water use patterns and behavior related to multi-route exposure to VOC's in household tap water in Korea, and compared these values to the those in western countries. In the first survey, we calculated daily water intake using data from a sample of 1322 persons of several cities in Korea. In the second survey, we obtained questionnaire data on exposure time for showering, bathing and household activities, and tap water intake from 851households in Korea. In the last survey, we measured the exposure parameters (exposure time, water use rate etc.) related to showers, baths, toilets, dish washing, washing and cooking, and tap water intake was surveyed. Also, the subjects were measured their body weight, height and tidal volume, etc. A diary, a flow meter and a measuring cup were used to measure these values as precisely as possible. Average daily water intake was ranged 0.79-1.71 L/day for adults in three surveys. Tap water intake measured by log-sheet during one week in third survey was 1.26 (average), 1.98 L/day (90 percentlie), respectively. These results were comparable with results from EPA (1.4, 2L/day). The average amount of water used by housewives in the third survey was 515.0 $\pm$ 564.6L/day. In usual activity, the amount of water used in the bathroom, the laundry and the kitchen was 140.0 $\pm$ 538.9, 148.0 $\pm$ 174.5, 229.3 $\pm$ 205.4 L/day, respectively. Exposure parameters such as water intake rate, exposure duration, body weight, inhalation rates in surveyed data of Korean people differed from those published from western countries. This could be attributed to variations in lifestyle, dietary habits and physiological characteristics.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.193-199
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• 2020

The effects of the composition of the dishwashing detergent on interfaces of the oil (O) and the aqueous (W) solution in addition to the cleaning effects of interfacial properties were investigated. Also, the cleaning power of the oil contaminated on the surface of the dish according to each composition and the residuals of the contaminants and the cleaning agent after the washing rinses were evaluated. The removal of contaminated oil on the solid (S) surface in the composition of the cleaning agents used in this study was strongly related to the interfacial properties between the W/O/S, and was particularly dependent on the forward and backward dynamic contact angles. When both contact angles were low at the same time, the permeability of the cleaning solution was so high that the contaminated oil showed a high removal effect. The smaller the interfacial tension of O/W was, the better emulsification of the contaminated oil, the higher the interfacial tension, and the poorer emulsification were achieved. However, the emulsification effect did not significantly affect the cleaning power. In particular, in the case of the cleaner having low interfacial tension, the cleaning material remained on the surface of the solid after washing.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

• Knowledge Management Research
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• v.6 no.2
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• pp.1-22
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• 2005

Knowledge is recognized as the most important asset among enterprises. Therefore, the necessity of knowledge management is ever on the increase nowadays. While many people have endeavored to develop knowledge storage, sharing and usage, knowledge creation is not sufficiently investigated for practical application, because knowledge creation is largely related to creativity and difficult to establish a systematic methodology. In order to overcome such problems, the creative knowledge creation model is proposed by using the whole brain theory and creative thinking tools. First of all, the creative knowledge creation model is based on the Nonaka's knowledge creation model integrated with the whole brain theory. The whole brain theory is then used as a standard to organize a whole brain team that is composed of members who have diverse thinking patterns. For creative thinking tools, the mandal-art and the contradiction matrix of TRIZ are used for a knowledge conversion. Each process of the creative knowledge creation model is sequentially suggested and several terms are defined. In order to verify the effectiveness of the creative knowledge creation model, the proposed model is applied to the development of a dishwasher with a new concept. According to the order of the proposed method, the model is applied twice in the cycle of spiral evolution. Three kinds of dish-washing methods have been developed using the proposed model. The results of the application are then analyzed and presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.116-122
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• 2011

This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100 $cm^2$ in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.