• 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.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 한국신재생에너지학회:학술대회논문집
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• 2005.06a
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• pp.487-490
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• 2005

재생 가능한 자원인 동식물성 기름으로부터 만들어지는 수송용 연료 바이오디젤은 낮은 대기오염물질 배출과 $CO_2$ Neutral 특성으로 환경친화적인 연료로 인정올 받으며 전세계적으로 그 생산량이 급격히 증가하고 있다 한국에서는 년간 20만톤의 폐식용유가 배출되며 이중 약 10만톤이 회수 가능한 것으로 추산된다. 폐식용유의 무단 폐기로 인한 수질오염과 폐기물의 자원 재활용 및 에너지 생산 관점에서 폐식용유를 바이오디젤 원료로 사용하는 연구가 많이 진행되었다. 높은 함량의 유리지방산을 함유한 폐식용유를 효율적으로 전이에스테르화(methanolysis) 하기 위해서는 먼저 산 촉매를 이용한 유리지방산의 전환 제거가 필요하다 본 연구에서는 다양한 종류의 강산성 이온교환 수지를 폐식용유의 전처리(pre-esterification)용 고체 산 촉매로 회분식 반응기에서 테스트하였으며 그 결과 Amberlyst-15가 유리지방산의 에스테르화 반응에 가장 적합한 것으로 나타났다. 회분식 반응기에서 도출된 최적 전처리 반응조건을 적용한 200시간 이상의 연속 전처리 운전결과 폐식용유에 함유된 $5\%$의 유리지방산이 $90\%$이상 전환제거 되었다 전처리 반응 후의 폐식용유를 균질계 염기촉매(KOH) 존재하에 메탄올과 전이에스테르화 반응을 시킨 결과 바이오디젤로 불리는 지방산메틸에스테르(Fatty Acid Methyl Ester, FAME)의 생산 수율은 $85\%$로 얻어졌으며 국내 바이오디젤 표준 규격에 따른 연료특성 분석 결과 FAME의 농도 규격을 제외한 모든 항목이 국내 규격을 만족하였다 폐식용유 바이오디젤의 FAME 농도가 $94.3\%$로 국내 규격$96.5\%$에 미달하는 문제는 식물성 원료유로 제조한 고순도 바이오디젤과 혼합 사용하거나 감압 증류 공정을 통해 고농도의 폐식용유 바이오디젤을 제조하여 해결 가능하다. 대전시 신성동 소재의 음식점에서 수거한 폐식용유를 원료로 하여 생산한 바이오디젤의 차량 배출가스 실증 테스트 결과 경유 차량의 주 오염물질인 PM과 Soot 및 기타 오염물질의 배출량은 감소하였으나 NOx의 배출량은 약간 증가하는 것으로 나타났다

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.188-194
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• 2009

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.223-228
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• 1989

In order to modelize the pretreatment procedure of the cyanide-free apricot seed oil, the conditions of crushing, frying, drying and steaming were investigated. Hydrogen cyanide was formed in the crushed seed at wide temperature range of $5{\sim}70^{\circ}C$, and the highest formation temperature was $40^{\circ}C$. The cyanide content in the crushed seeds incubated 5 and $40^{\circ}C$ for 96 hours was 200 and $780{\mu}g/g$ respectively, however the cyanide contained small amount in the non-crushed seeds. Consequently, emulsin inactivaton procedure was required for the preparation of cyanide-free oil. Steaming for 15 min. was the most desirable pretreatment procedure for the cyanide-free apricot seed oil. But oil production from the steamed seeds was lower than those from frying.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.45 no.12
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• pp.15-21
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• 2008

Several shared buses are divided hierarchically and connected with a bridge in the bus topology that consists of many components such as SoCs. Because the bridge topology is capable of the simultaneous communication of components in the several buses, the bus performance has improved definitely. However, when the inter-bus data transaction happens, the latency increases seriously in the bridge block. In this paper, a variety of bridge architectures are analyzed in the point of view of merit and demerit. Superior frying bridge topology is proposed in the aspects of performance, IP reusability, timing margin, gate count and circuit complexity. In contrast with the conventional bridge that has only a role to switch the inter-bus data, the frying bridge can communicate directly between the bus and the slave, which decreases the traffic overhead of a shared bus and improves the performance of a bridge communication.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.3
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• pp.588-593
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• 2002

Paraquat, one of the potent herbicides, causes fatal damage to many vital organs, when orally ingested, resulting in circulatory failure, respiratory distress syndrome, and a few other serious problems, but there is no known specific antidote against it. Of the possible problems related to paraquat intoxication, oliguric acute renal failure, which has been known to develop within 24 or 48 hours after intoxication, are notoriously life-threatening. So we attempted to investigate the clinical characteristics and progress of paraquat-induced acute renal failure and the therapeutic possibilities of herbal medicines. All of the fifteen subjects were treated with intravenous fluid injection of 5% dextrose saline or 10% dextrose water in conjunction with herbal medicines which were used for oral administration or gargling. Gamdutang, a decoction of Semen Glycin(黑豆 200g) and Radix Glycyrrhizae(甘草 100g) with addition of other herbs when necessary, was administered orally. At the same time, gargling fluid, consisted of Chinese ink(墨汁), char-frying powder of Rhei Rhizoma(大黃炒炭末), Succus phyllostachyos(竹瀝), was used to detoxify the oral cavity. Serum levels of Blood Urea Nitrogen(BUN) and Creatinine reached its peak on the third day of hospitalization, but then decreased and fell within the normal range on the 7th day and remained there. Serum levels of Na+ and K+ decreased down below the lower limits of normal range on the 7th day and on the 3rd day, respectively. Then they returned back within normal limits. Mean urine output on the 1st day of hospitalization was 1,050ml and it continuously increased to reach more than 2,000ml on the 14th day. From that day on, it stayed over 2,000ml. Fifteen cases of acute renal failure caused by paraquat intoxication were treated with combined treatments of oriental and western medicine in our hospital. However, we think that it is necessary to study further about the way to combine oriental and western medicine, to find out a more effective treatment method.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.1-15
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• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.847-856
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• 2012

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.