• 대한지역사회영양학회지
• /
• 제7권4호
• /
• pp.548-558
• /
• 2002

The purpose of this study was to develop a computer software program for nutritional assessment using a Semi-Quantitative Food Frequency Questionnaire (SQFFQs) and the 24-hour Recall Method. The software for the SQFFQ was divided into input, output, and database. For dietary analyses, recipe and food databases were used. The recipe database included 25 items and the food database was divided into 18 food groups. The food database was composed of 19 general nutrient items, 33 fatty acids, and 18 amino acids. The software developed in this study can be summarized as follows: 1) input items related to the individual s ages information, lifestyle, biological values, and dietary habits; 2) individualized data in percent of the Korean RDA, the energy ratios of carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes; 3) Statistical data on the individual's information, lifestyle, biological values, and dietary intakes including the frequency of intake of cooked foods, the amounts of food, and the number of food groups, and nutrients. In the 24-hour Recall Method, the input and output consisted of the individual s information and cooked dish intakes. The individual s report included the amounts of nutrient intake according to number of meal and days, in comparison to the Korean RDA, the energy ratio for carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes. The statistical report presented the number of food groups and foods, and the nutrient intakes. To evaluate the validity of the SQFFQ, the Spearman Rank Order Correlation and kappa values were used. As a result, correlation coefficients comparing the 24-hour Recall Method appeared to be more than 0.5, except for vitamin $B_1, B_2$, niacin, and vitamin E. The kappa values for energy and carbohydrate intakes were both 0.7, and protein, fat, vitamin C, folate, Ca, and iron intakes ranged from 0.3 to 0.7.

• 급식외식위생학회지
• /
• 제2권2호
• /
• pp.103-110
• /
• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• 한국식생활문화학회지
• /
• 제27권5호
• /
• pp.445-458
• /
• 2012

This study was conducted to approach the Korean new food words for the years 1994-2005 from the stance of food ethics. The new food words were categorized into food industry, foodstuffs, cooking, various foods, processed foods, distribution, and consumer health. The principles of food ethics applied to new food words include a respect for life, justice, environmental preservation, priority of safety, and dynamic equilibrium. Seventy percent of new food words were ethically neutral, while 30% had significant ethical meaning. There were more words with a negative ethical meaning than with a positive one. All of the principles, except respect for life, could be successfully applied to new food words. Dynamic equilibrium was the most appropriate principle for the new food words, followed by a priority for safety, justice, and environmental preservation. The results of this study implied that moderation and balance is required in our modern dietary life.

• Journal of Biosystems Engineering
• /
• 제41권4호
• /
• pp.357-364
• /
• 2016

Purpose: This study was performed to define the drying characteristics of sorghum by developing thin layer drying equations and evaluating various grain drying equations. Thin layer drying equations lay the foundation characteristics to establish the thick layer drying equations, which can be adopted to determine the design conditions for an agricultural dryer. Methods: The drying rate of sorghum was measured under three levels of drying temperature ($40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$) and relative humidity (30%, 40%, and 50%) to analyze the drying process and investigate the drying conditions. The drying experiment was performed until the weight of sorghum became constant. The experimental constants of four thin layer drying models were determined by developing a non-linear regression model along with the drying experiment results. Result: The half response time (moisture ratio = 0.5) of drying, which is an index of the drying rate, was increased as the drying temperature was high and relative humidity was low. When the drying temperature was $40^{\circ}C$ at a relative humidity (RH) of 50%, the maximum half response time of drying was 2.8 h. Contrastingly, the maximum half response time of drying was 1.2 h when the drying temperature was $60^{\circ}C$ at 30% RH. The coefficient of determination for the Lewis model, simplified diffusion model, Page model, and Thompson model was respectively 0.9976, 0.9977, 0.9340, and 0.9783. The Lewis model and the simplified diffusion model satisfied the drying conditions by showing the average coefficient of determination of the experimental constants and predicted values of the model as 0.9976 and Root Mean Square Error (RMSE) of 0.0236. Conclusion: The simplified diffusion model was the most suitable for every drying condition of drying temperature and relative humidity, and the model for the thin layer drying is expected to be useful to develop the thick layer drying model.

• 한국포장학회지
• /
• 제29권2호
• /
• pp.119-128
• /
• 2023

봄배추 저장을 위한 최적의 전처리 및 저장 조건을 확립하고자 봄배추의 적입방향과 예건/예냉 처리 및 HDPE / PVC 필름을 이용한 파렛트 단위의 modified MAP 처리하여 봄배추를 저온저장고에 저장하면서 중량감모율, 정선손실율, 수분함량, 경도, 색도, 가용성고형물함량, 관능검사 등을 비교 분석하였다. 대조구와 비교 시 예건/예냉 및 MA 포장재 처리는 중량감모와 정선손실을 억제시켰는데 이는 전처리 및 포장 처리가 신선도 유지와 탈습 억제에 적절한 영향을 미치는 것으로 생각되었다. 관능검사 결과 대조구의 경우 6주까지 판매가능한 marketable 상태를 유지하나 처리구의 경우 9주까지 5점 이상으로 장기저장이 가능한 것으로 나타났다. 배추 저장 시 선도유지 효과와 작업성 및 경제성을 동시에 고려할 경우 품질에서 미세한 차이가 나타났지만, 적입 방식 측면에서는 정방향으로 적입하는 것이 효율적인 것으로 검토되었다.

• 한국식품위생안전성학회지
• /
• 제34권4호
• /
• pp.325-333
• /
• 2019

본 연구는 인삼과 산양삼의 부위별 중금속 분포양상을 조사하여 중금속 식이노출 저감화 방안을 모색하고자 하였다. 인삼과 산양삼은 지역별 배분을 통해 각각 14개 지역 및 5개 지역에서 시료를 채취하였으며, 각 부위별 중량 및 중금속 함량을 분석하였다. 중금속 분석을 위해 microwave 장치를 이용해 전처리한 후 납, 카드뮴 및 비소는 ICP-MS로 측정하고 알루미늄은 ICP를 이용한 분석법을 확립하였다. 인삼의 겉껍질은 전체의 16.2% 중량비를 차지하였으며, 산양삼의 겉껍질 및 잔뿌리는 각각 전체의 21.8%, 16.8%의 중량비를 차지하였다. 각 부위별 중량비와 중금속 농도를 고려하여 각 부위별 중금속 분포도를 산출하였다. 인삼 및 산양삼의 겉껍질은 전체에 차지하는 중량비에 비해 높은 중금속 함유량을 보이고 있었으며, 인삼의 경우 납의 40.3%, 카드뮴 25.9%, 비소 47.6%, 알루미늄 89.9%가 겉껍질에 잔존하고 있었으며 산양삼의 경우 납 27.2%, 카드뮴 28.2%, 비소 48.3%, 알루미늄 56.8%가 겉껍질에 존재하였다. 알루미늄을 제외하고 산양삼의 잔뿌리내 중금속 분포량은 겉껍질과 유의적 차이가 없었다. 따라서, 인삼 및 산양삼의 겉껍질을 벗기고 섭취한다면 중금속 식이노출량을 크게 줄일 수 있음을 확인하였다.

• 한국축산식품학회지
• /
• 제37권4호
• /
• pp.579-592
• /
• 2017

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a doseresponse model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution ${\times}$ Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (${\alpha}=2.21{\times}10^{-1}$, $N_{50}=6.85{\times}10^7$). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were $1.36{\times}10^{-7}$ and $2.12{\times}10^{-10}$ (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

• 한국수산과학회지
• /
• 제43권5호
• /
• pp.428-436
• /
• 2010

Sea-urchins (Anthocidaris crassispina) are widely distributed in the East Sea of Korea. The aim of this study was to evaluate the hepatoprotective effects of sea-urchin roe on bromobenzene (BB)-induced liver damage in rats. The antioxidative and detoxifying properties of sea-urchin roe in BB-poisoned rat liver was examined by chemical analysis of serum aminotransferase (AST, ALT), glutathione S-transferase (GST), $\gamma$-glutamylcystein synthetase, glutathione reductase, epoxide hydrolase, amino-N-demethylase (AD), aniline hydrolase (AH) enzyme activity, as well as lipid peroxide and glutathione contents. Sea-urchin roe inhibited the increase of serum AST, ALT enzyme activity. Increasing lipid peroxide contents and AD and AH activities were significantly decreased in ethanol extract of sea-urchin roe. GST, $\gamma$-glutamylcystein synthetase, glutathione reductase and epoxide hydrolase enzyme activities increased in sea-urchin roe-fed group, compared with the BB-treated group. These results suggest that sea-urchin roe facilitates recovery from liver damage by enhancing antioxidative defense mechanisms and hepatic detoxication metabolism.

• 대한영양사협회학술지
• /
• 제16권2호
• /
• pp.83-99
• /
• 2010

The purposes of this study were to analyze the quality attributes and customer satisfaction in school foodservice by distribution place and to suggest an improvement plan. The survey was distributed to different respondents (students, parents, and faculty) at different types of schools (elementary school, middle school, and high school) on September 2008 in 16 cities and provinces. The statistics were analyzed using descriptive analysis, t-test, and ANOVA by SPSS 12.0. All foodservice quality attributes were significant different by school type and the students in elementary schools had higher scores than students in middle and high school. A comparison of scores by school type and distribution place demonstrated that elementary schools had a higher score for quality attributes and in middle and high school dining halls had a higher score for quality attributes. The overall customer satisfaction with school foodservice was higher for dining halls than classrooms for all respondents (students, parents, and faculty). For students, the overall customer satisfaction score was 69.1 for schools using dining halls and 66.4 for schools using classrooms. The overall customer satisfaction for classrooms was higher in elementary school but, this score for middle and high school was higher for dining halls. Therefore, students prefer dining halls to classrooms. Especially, as the students grow, they have an increased preference for dining halls.

• 한국식품과학회지
• /
• 제41권4호
• /
• pp.369-373
• /
• 2009

전분액화에 호화찰옥수수전분가 쌍축형 압출성형의 원료로 직접 사용되었다. 그 액화 효과와 체류시간분포를 분석하였다. 내열성 ${\alpha}$-amylase(Bacillus licheniformis로부터 분리)를 함께 첨가하여 사용하였다. 전분액화는 환원당측정, gel permeation chromatography(GPC), 주사전자현미경을 통하여 분석하였다. 배럴온도와 수분함량이 높을수록 환원당 함량은 증가하였고, 호화전분의 경우 생전분보다 더 많은 환원당이 생성되었다. GPC에서 호화전분의 사용에 의한 저분자화 효과는 뚜렷하지 않았으나, 효소 첨가없이 압출성형하는 경우에는 일부 효과가 있는 것으로 나타났다. 주사전자현미경의 미세구조에서는 호화전분을 쓸 경우 그 표면이 더 불규칙하고 침식되는 것을 관찰할 수 있었다. 종합적으로 호화전분의 사용이 전분액화에 효과가 있음을 알 수 있었다. 체류시간분포에서는 호화전분을 원료로 할 경우 그 분산도가 커지는 것으로 나타났다. 이는 호화전분은 압출성형의 흐름이 원만하지 않은 것을 의미하였으나, 배럴온도와 수분함량을 증가시킴에 따라 그 분산도를 감소시킬 수 있음을 알 수 있었다.