• 한국물환경학회지
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• 제35권4호
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• pp.332-339
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• 2019

A comparative study on the anaerobic digestion efficiency according to the temperature change was conducted considering the characteristics of domestic food wastes with high water content of about 80 % or more. The substrate was tested for anaerobic digestion efficiency in two substrates, a liquid component separated naturally from food waste and food waste itself. In the anaerobic digestion experiments, the digestion efficiency was the highest at $55^{\circ}C$ (thermophilic temperature). However, the digestion efficiency at $45^{\circ}C$(middle high temperature) was lower than that at $35^{\circ}C$(mesophilic temperature). The comparison of general food wastes anaerobic digestion requiring 30 days of hydraulic retention time to the liquid component indicated a stable digestion efficiency even after 15 days of hydraulic retention time.In the experiments conducted on food waste, the digestion efficiency at $55^{\circ}C$ was higher than that at $35^{\circ}C$. When the food waste, especially the liquid component originating from food waste, is treated by anaerobic digestion method, the mesophilic temperature and thermophilic temperature conditions are more favorable in the digestion efficiency than the middle high temperature ($45^{\circ}C$). However, when applying thermophilic or mesophilic temperature anaerobic digestion process operation in the field, the amount of energy input should be considered.

• 한국가정과교육학회지
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• 제2권1호
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• pp.101-110
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• 1990

The purpose of this study is to survey the learner’s need achievement, interest and practical level of the learning objectives according to the teacher’s teaching method in home economics of middle school(Dietary Life Unit), to examine the differences according to the local situation, and to get some information to improve the teaching method. This study surveyed the eight units of dietary life with 459 students in the rural community (224 students) and Seoul(235 Students). The collected data were analyzed by T-test, F-test. To sum up this study are as follows: 1. When the need, achievement, interest and practical level of unit “food”are compared the students of seoul with those of rural community, the student of Seoul show high in “The use of Processed Foodstuffs” and low in “Cooking the Processed Foodstuffs.”The student of rural community show in “A kind of Cooking Method”and low in “Environment and Food Life”. 2. The need, achievement, interest, practical level of the whole unit in rural community is higher than those is Seoul. 3. According to teaching method, comparison Seoul with rural community is revealed as follows. Seoul region is revealed significance to discovery learning in “Cooking Foodstuffs(The achievement and interest level) and ”Environment and Food Life”(interest level). Rural community is revealed significance to discussion learning in “The constituent and Food Life”(The need level, interest level). Rural community is revealed significance to explanation learning in “Environment and Food Life”(The achievement level).

• 한국콘텐츠학회논문지
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• 제11권11호
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• pp.413-423
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• 2011

본 연구는 경제적인 가격에 간단하고 신속한 음식을 제공함으로써 전략적으로 포지션닝하고 있는 패스트푸드 유형의 레스토랑에서도 고급레스토랑이나 패밀리 레스토랑의 경우와 마찬가지로 서비스 환경이 고객들의 품질인지에 유사한 영향을 미치는지 알아보고자 하였다. 또한 종업원의 외재적 속성인 복장과 청결의 정도와 서비스 대기시간이 품질인지에 어떤 영향을 미치는지 파악하고자 하였다. 연구의 방법은 SPSS 18.0을 이용하여 요인분석, 신뢰분석을 통하여 연구의 타당성을 입증하였고, 영향정도를 파악하기 위해서는 다중회귀분석을 이용하였다. 연구 결과 서비스 환경과 종업원의 복장 및 청결, 그리고 대기 시간은 서비스 품질인지에 유의한 정(+)의 영향을 미치는 것으로 파악되었으며, 종업원들의 복장 및 청결성이 패스트푸드레스토랑에서 중요한 요인으로 알려져 있는 시간적 요인보다 품질인지에 더 많은 영향을 미치는 것으로 파악되었다.

• 한국식품영양학회지
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• 제23권2호
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• pp.269-275
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• 2010

The current exploratory study attempted to investigate the influence of environment-friendly agricultural products(EAPs) perception on EAPs consumption behavior. The survey was conducted to parents of elementary school in Chung-buk area by the help of homeroom teachers of each school. Out of 500 questionnaires administered, a total of 305 completed questionnaires were returned, yielding a response rate of 61%. Regarding buying behavior, 89.6% of respondents have ever bought EAPs, among them, 52.9% usually bought in a mart. The reason to buy EAPs was mostly safety(57.6%), nutrition & health(30.4%), and quality(7.0%). The 11 items representing the attitude and knowledge were analyzed, resulting in three distinct dimensions-'attitude', 'knowledge', and 'concern'. The knowledge level of EAPs was slightly higher than medium. Concerning the influence of EAPs perception on EAPs consumption behavior, the more having high knowledge and attitude level on EAPs, the more lead to the EAPs consumption behavior. This implicit the importance of education to enhance the knowledge level and positive attitude towards EAPs.

• 한국유기농업학회지
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• 제28권4호
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.

• 분석과학
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• 제36권3호
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• pp.135-142
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• 2023

어류콜라겐 56건을 ICP-MS (Inductively coupled plasma-mass spectrometer)를 이용한 총비소 분석과 HPLC-ICP-MS (High performance liquid chromatography-Inductively coupled plasma-mass spectrometer)를 이용한 비소화학종 분석을 진행하였다. 그 결과 총비소 평균농도는 40.103±81.133 ㎍/kg (N.D.~586.686), 비소화학종 평균농도는 30.070±50.378 ㎍/kg (N.D.~313.871), 비소화학종 중 무기비소(As(III)와 As(V)의 합)의 평균농도는 24.610±32.706 ㎍/kg (N.D.~129.331)이었으며, As(V)가 가장 높은 비율을 차지했다. 콜라겐 제품 유형은 비소에 대한 기준·규격이 없으며, 본 연구 결과는 국내외 비소 기준과 기존 연구결과와 비교하였을 때 상대적으로 안전한 수준이라고 판단되었다. 그러나 1개 제품에서 총비소 586.686 ㎍/kg, 무기비소 8.119 ㎍/kg, 유기비소인 Dimethyl arsenate (DMA)가 305.752 ㎍/kg으로 캐나다의 유기비소 기준과 비교하였을 때 높게 검출되었다. 따라서 콜라겐 제품의 비소 안전을 확보하기 위해 지속적인 모니터링과 기준·규격 설정이 필요할 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제29권4호
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• pp.327-333
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• 2014

본 연구는 식품산업에서 큰 비중을 차지하고 있는 음료류에 대한 인공감미료 (삭카린나트륨, 아스파탐, 아세설팜칼륨, 수크랄로스, 싸이클라메이트)의 함유현황 파악을 위한 동시분석법을 확립하였다. 희석 및 여과의 간편하고 효율적인 전처리 후 HPLC/MS/MS를 이용하여 5종 인공감미료 동시분석 조건을 검토하였다. 컬럼은 $C_{18}$($2.1mm{\times}150mm$, 3.5 um), 이동상은 2% methanol (1 mM ammonium acetate)과 95% methanol (1 mM ammonium acetate)을 사용하여 농도구배 조건으로 각 성분을 분리하였으며 ESI/SRM 방식으로 정량 분석하였다. 0.1~5.0 mg/L의 농도범위에서 각 인공감미료 검량선은 1에 가까운 높은 직선성을 나타냈다. 검출한계, 정량한계는 각각 0.001~0.022 mg/L, 0.004~0.073 mg/L로 저농도의 감미료 분석이 가능함을 확인하였다. 회수율은 92.76~113.50%, 정밀도는 10.91% 이하로 양호하였다. 이상의 결과로 본 분석법은 음료 중 인공감미료 분석에 적합하다고 판단되었다. 확립된 분석법으로 시중 유통 중인 음료 102건 분석한 결과 42건에서 아스파탐, 아세설팜칼륨, 수크랄로스가 검출되었으며 삭카린나트륨과 싸이클라메이트는 검출되지 않았다. 검출된 인공감미료는 표시사항과 일치하였으며 사용대상과 사용량의 기준에 적합하였다.

• 유통과학연구
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• 제15권10호
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• pp.29-39
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• 2017

Purpose - The purpose of this study is to promote sales of the renewable energy industry and to advance into the Southeast Asian market. Research design, data, and methodology - This study is to develop a highly efficient food waste treatment system for Southeast Asian renewable energy industry. The radiation treatment method was applied for this purpose. Results - To investigate effects of ionization on removal of non-degradable organic matter, the results from gamma irradiation and co-digestion process was compared to those from a co-digestion process. Based on the BMP test results, food wastes were oxidized by hydroxyl radicals, and the specific methane yield was 366 mL CH4/g VS. Methane composition was 82%. A WAS/food wastes co-digestion was developed for the treated of non-degradable organic matter in food wastes. The average efficiency of non-degradable organic matter were 92.2% using the food waste co-digestion. Conclusions - Performance of gamma irradiation and co-digestion process was superior to that of a co-digestion process (10-20%). This implies that food wastes can be high efficient co-digested by the gamma irradiation. It is believed that it will be possible to enter the Southeast Asian energy industry as a strategic technology in the overseas energy recovery industry.

• 한국식품위생안전성학회지
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• 제22권1호
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• pp.52-56
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• 2007

본 연구는 국내 유통 중인 프라이팬, 냄비, 주전자, 불판 등 금속제 주방기구 총 71품목을 대상으로 안전성 및 오염 정도에 대한 기초 자료를 제공하고자 실시되었다. 현행 식품공전 금속제의 재질 규격은 Pb 10%, Sb 5%이하이며 용출 규격은 Pb 1.0 mg/L이하이다. 알루미늄, 스테인리스 및 주철 총 71품목의 금속제 주방기구에 대한 재질시험 결과 Pb은 0.06% 이하로 검출되었으나 기준이하였으며 Sb은 모든 제품에서 검출되지 않았다. 또한 이들 주방기구의 용출시험 결과에서도 기준치이하인 0.41mg/L의 Pb이 검출되어 국내 유통 중인 금속제 주방기구는 기준규격에 적합한 것으로 나타났다.

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.