• Journal of the Korean Society of Safety
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• v.27 no.6
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• pp.172-177
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• 2012

In areas around Deoksan Li and Deokjeon Li, Inje Eup, Inje Gun, located between $38^{\circ}2^{\prime}55^{{\prime}{\prime}}N$ and $38^{\circ}5^{\prime}50^{{\prime}{\prime}}N$ in latitude and $128^{\circ}11^{\prime}20^{{\prime}{\prime}}E$ and $128^{\circ}18^{\prime}20^{{\prime}{\prime}}E$ in longitude, large-sized avalanche disasters occurred due to Typhoon Ewiniar in 2006. As a result, 29 people were dead or missing, along with a total of 37.25 billion won of financial loss(Gangwon Province, 2006). To evaluate such landslide and debris flow risk areas and their vulnerability, this study applied a technique called 'Weight of Evidence' based on GIS. Especially based on the overlay analysis of aerial images before the occurrence of landslides and debris flows in 2005 and after 2006, this study extracted 475 damage-occurrence areas in a shape of point, and established a DB by using such factors as topography, hydrologic, soil and forest physiognomy through GIS. For the prediction diagram of debris flow and landslide risk areas, this study calculated W+ and W-, the weighted values of each factor of Weight Evidence, while overlaying the weighted values of factors. Besides, the diagram showed about 76% in prediction accuracy, and it was also found to have a relatively high correlationship with the areas where such natural disasters actually occurred.

• Korean Journal of Community Nutrition
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• v.18 no.1
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• pp.11-24
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• 2013

This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was 'experiment and cooking practice' (40.1%). The students wanted dietary information as 'cooking' (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students.

• Journal of the Korea institute for structural maintenance and inspection
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• v.17 no.4
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• pp.112-118
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• 2013

The selection of appropriate ground motions and reasonable modification are becoming increasingly critical in reliable prediction on seismic performance of structures. A widely used amplitude scaling approach is not sufficient for robust structural evaluation considering a site specific seismic hazard because only one spectral value is matched to the design spectrum typically at the structural fundamental period. Hence alternative approaches for ground motion selection and modifications have been suggested. However, there is no means to evaluate such methodologies yet. In this study, it is focused to describe the main questions resided in the amplitude scaling approach and to propose a regression model for structural damage as point of comparison. Spectrum compatible approach whose resulting spectrum matches the design spectrum at the entire range of the structural period is considered as alternative to be compared to the amplitude scaling approach. The design spectrum is generated according to ASCE7-05.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.171-178
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• 2010

The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.289-295
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• 2009

The aim of this research was to develop predictive models for the growth of spoilage bacteria (total viable cells, Pseudomonas spp., and lactic acid bacteria) on frankfurters and to estimate the shelf-life of frankfurters under aerobic conditions at various storage temperatures (5, 15, and $25^{\circ}C$). The primary models were determined using the Baranyi model equation. The secondary models for maximum specific growth rate and lag time as functions of temperature were developed by the polynomial model equation. During 21 d of storage under various temperature conditions, lactic acid bacteria showed the longest lag time and the slowest growth rate among spoilage bacteria. The growth patterns of total viable cells and Pseudomonas spp. were similar each other. These data suggest that Pseudomonas spp. might be the dominant spoilage bacteria on frankfurters. As storage temperature increased, the growth rate of spoilage bacteria also increased and the lag time decreased. Furthermore, the shelf-life of frankfurters decreased from 7.0 to 4.3 and 1.9 (d) under increased temperature conditions. These results indicate that the most significant factor for spoilage bacteria growth is storage temperature. The values of $B_f$, $A_f$, RMSE, and $R^2$ indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Earthquakes and Structures
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• v.17 no.5
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• pp.511-519
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• 2019

The concrete gravity dam is one of the most important parts of the nation's infrastructure. Besides the benefits, the dam also has some potentially catastrophic disasters related to the life of citizens directly. During the lifetime of service, some degradations in a dam may occur as consequences of operating conditions, environmental aspects and deterioration in materials from natural causes, especially from dynamic loads. Cumulative Absolute Velocity (CAV) plays a key role to assess the operational condition of a structure under seismic hazard. In previous researches, CAV is normally used in Nuclear Power Plant (NPP) fields, but there are no particular criteria or studies that have been made on dam structure. This paper presents a method to calculate the limitation of CAV for the Bohyeonsan Dam in Korea, where the critical Peak Ground Acceleration (PGA) is estimated from twelve sets of selected earthquakes based on High Confidence of Low Probability of Failure (HCLPF). HCLPF point denotes 5% damage probability with 95% confidence level in the fragility curve, and the corresponding PGA expresses the crucial acceleration of this dam. For determining the status of the dam, a 2D finite element model is simulated by ABAQUS. At first, the dam's parameters are optimized by the Minitab tool using the method of Central Composite Design (CCD) for increasing model reliability. Then the Response Surface Methodology (RSM) is used for updating the model and the optimization is implemented from the selected model parameters. Finally, the recorded response of the concrete gravity dam is compared against the results obtained from solving the numerical model for identifying the physical condition of the structure.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1237-1245
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• 2018

In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below $20^{\circ}C$ had significantly lower numbers of total coliforms (TC) than these processed over $20^{\circ}C$ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels. Remarkably, the contamination levels of hygienic indicator differ among market types, indicating that not only processing condition but distribution structure that is directly related with storage period could affect the final microbiological loads of the meat products. In addition, the prevalences of Listeria monocytogenes (a psychrotroph), Enterococcus faecium, and Enterococcus faecalis were 7.5% (6/80), 10.0% (8/80), and 20.0% (16/80), respectively, which is irrelevant to market factors except meat products from wholesale markets where no L. monocytogenes were found among 30 samples. The results of this study indicate that the contamination level of hygiene indicator and foodborne pathogens in retail beef is more related with processing temperature and storage period than other environmental factors.

• Herbal Formula Science
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• v.27 no.1
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• pp.31-44
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• 2019

Objective : Herbal dispensaries, where medications are prepared for patients, require specific preparation and operations management for safe herbal medicines. This study aims to propose improvements in the herbal medicine preparation and operation of the herbal dispensaries as series study of the "A Survey on the Management Status of Extramural Herbal Dispensaries" Methods : We first checked current management regulations. In addition, we compared and analyzed related laws which are "State management norm of Traditional Chinese Medicine dispensaries", "Enforcement Rule of Medicinal Product Safety" and " Hazard Analysis and Critical Control Point(HACCP)", to introduce the assessment items of herbal dispenses evaluation and certification system. Results : In this study, we found that the current regulations, "Guideline on Installation and Utilization of Extremal Herbal Pharmaceutical Facility and Shared-use of Herbal Dispensary", are insufficient to ensure the quality and safety of herbal medicines. We suggested articles for the proper management of herbal dispensaries and these were introduced to the Herbal dispensary evaluation and certification system. Conclusion : We recommend evaluation articles in Herbal dispensary evaluation and certification systems need to be popular among herbal dispensaries, then Korean herbal medicine could restore credibility from the people.