• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.917-920
• /
• 2004

The migration potential of volatile organic solvents widely employed in the printing process of food packaging was investigated by using a closed experimental system, which contained a food sample and a paper sheet spiked with the contaminant solvents. The studied organic compounds included toluene and p,m,o-xylene which are relatively highly volatile. Typical food samples of caramel, beef jerky and butter were selected based on their chemical composition and were assigned to the migration system at 10, 25 and 4$0^{\circ}C$. The equilibrated migration level was very high with almost complete transfer in the butter with high fat, while caramel of high carbohydrate content and beef jerky of high protein showed migration degree of 37∼56% and 37∼77%, respectively. Temperature did significantly influence the migration on beef jerky with higher level at higher temperature. There was no difference in the migration level among the solvents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.3
• /
• pp.418-429
• /
• 2012

In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.1
• /
• pp.3-16
• /
• 1999

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.

• Food Science and Preservation
• /
• v.11 no.1
• /
• pp.12-16
• /
• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• Korean Journal of Community Nutrition
• /
• v.14 no.3
• /
• pp.306-315
• /
• 2009

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors' sanitation knowledge was 87.05/100.00. The commercial foodservice directors' sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p < 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

• Journal of the Korea Convergence Society
• /
• v.12 no.8
• /
• pp.187-195
• /
• 2021

In order to assess the cell toxicity of 10 instruments made of polymers, the MTT assay which utilizes the L-929 cell was selected. Specimens were eluted at a temperature of 37℃ for 24 hours at a rate of 4g per 20mL, RPMI 1640, and then was positively and negatively contrasted with a control test solution, in accordance with the Notification No. 2020-12 Protocols of Medical Apparatus Biological Safety from the Ministry of Drug and Food Safety. As a result of 24 hours of incubation in 37℃, 5% CO₂ Incubator and assessment using an ELISA reader, the results of Intraoral camera indiciated a cellular viability of more than 70% at a 50% eluate. But, the Plastic impression tray, 3D printing tweezer, Impression disposable syringe, Dental floss holder, Hand implant scaler, Surgical retractor, Oral scanner tip, Dental mirror, and the Water pick tip all reported a cellular viability of more than 70% at a 100% eluate, which indicates that do not exhibit cytotoxicity, thus allowing it to be used in contact with the mucous membrane of the oral cavity.

• Korean journal of food and cookery science
• /
• v.24 no.3
• /
• pp.312-324
• /
• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.33 no.12
• /
• pp.1883-1896
• /
• 2009

This paper explores the use of Korean wrapping cloths (bojagi) in the late Joseon period and the types of decorations applied to them. Korean wrapping cloths called bojagi are pieces of cloths used by households of all social classes for practical purposes such as wrapping presents and covering food. In addition to the basic purposes, the making of bojagi was also an activity to express the down-to-earth wishes and the satisfaction of creation by the designer. With regard to the decorative feature of Korean wrapping cloths, five types of, patchwork, embroidered, painted, printed, and oiled-paper wrapping cloths, were examined. The patchwork wrapping cloths (jogakbo) show the frugality of Joseon women in addition to the well-developed composition skill of lines and colors. The embroidered wrapping cloths were prepared for special rituals and ceremonies such as weddings. Painted wrapping cloths were decorated with a Chinese-colors technique (called dangchae) or sometimes with black ink painting. For printed wrapping cloths, various sizes of woodblock printings and roller printings were used. Although monotone black ink was the main color applied to the printing, there was also wrapping cloths made from chintz having brilliant fast colors. Oiled-paper wrapping cloths called sikjibo were in use only for covering food. Cut-out work was employed to decorate it.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.38 no.1
• /
• pp.34-41
• /
• 2022

Recently, digital technology and computer-aided design/computer-aided manufacturing (CAD/CAM) environment have changed the clinician treatment method in the fabrication of dentures. The denture manufacturing method with CAD/CAM technology simplifies the treatment and laboratory process to reduce the occurrence of errors and provides clinical efficiency and convenience. In this case, complete dentures were fabricated using stereolithography (SLA)-based 3D printing in patient with mandibular deviation. Recording base were produced in a digital model obtained with an intraoral scanner, and after recording a jaw relation in the occlusal rim, a definitive impression was obtained with polyvinyl siloxane impression material. In addition, facial scan data with occlusal rim was obtained so that it can be used as a reference in determination of the occlusal plane and in arrangement of artificial teeth during laboratory work. Artificial teeth were arranged through a CAD program, and a gingival festooning was performed. The definitive dentures were printed by SLA-based 3D printer using a Food and Drug Administration (FDA)-approved liquid photocurable resin. The denture showed adequate retention, support and stability, and results were satisfied functionally and aesthetically.

• Korean Journal of Materials Research
• /
• v.29 no.10
• /
• pp.603-608
• /
• 2019

Plastic waste is becoming a problem in various countries because of the difficulty of natural decomposition. One type is PET plastic(Polyethylene Terephthalate), which is often used as a bottle for soft drink packaging, and LDPE(Low Density Polyethylene), which is also widely used as a food or beverage packaging material. The use of these two types of plastic continuously, without good recycling, will have a negative impact on the environment. Building material waste is also becoming a serious environmental problem. This study aims to provide a solution to the problem of the above plastic waste and building material waste by making them into a mixture to be used as bricks. Research is carried out by mixing both materials, namely plastic heated at a temperature of $180-220^{\circ}C$ and building material waste that had been crushed and sized to 30-40 mesh with homogeneous stirring. The ratios of PET and LDPE plastic to building material waste are 9 : 1, 8 : 2, 7 : 3, 6 : 4 and 5 : 5. After heating and printing, density, water absorption and compressive strength tests are carried out. Addition of PET and LDPE plastic can increase compressive strength, and reduce water absorption, porosity and density. A maximum compressive strength of 10.5 MPa is obtained at the ratio of 6 : 4.