• Journal of the Korean Dietetic Association
• /
• v.7 no.1
• /
• pp.56-64
• /
• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.151-157
• /
• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.

• Fisheries and Aquatic Sciences
• /
• v.5 no.3
• /
• pp.191-199
• /
• 2002

Pacific oysters Crassostrea gigas (Thunberg) were collected on April, 1999 and March­September, 2000 from Goseung Bay along the southern coast of Korea. The oysters tested cp;;ected from a depth of 0.5-2 m in which they cultured by a long line hanging method. The oxygen consumption rates (OCR) of oysters held under constant temperature and darkness (CC), were determined using an automatic intermittent-flow-respirometer (AIFR). Depending on holding periods after oyster collection, the experiments were divided into two groups: Group 7-d (held to ambient temperature for ca. 7 days) and Group 2l-d (held to ambient temperature for ca. 21 days). The OCR for Group 7-d single oyster displayed two peaks every day under CC, while Group 2l-d single oyster showed one peak every day. It is likely that the rhythmic patterns 02.6-12.8 hours) of the OCR in the Group 7-d single oyster may have been influenced by tidal currents at the sampling site. The rhythmic patterns (24.3-24.7 hours) in the Group 2l-d single oyster may have been shifted from two peaks to one peak each day under CC. The present study concludes that the OCR rhythm of wild oysters in nature is governed by two lunar-day clocks (24.8 hours); one driving one peak and the other driving the second peak. When oysters are subjected to the long-term CC conditions, one of the two-clock systems is depressed or only intermittently becomes active. Jpwever. the OCR rhythms by two to three oysters occurred arrhythmic patterns during the experiments and exhibited some evidence of weak rhythmicity of compared to those of a single oyster. It could be partly due to differences group effects.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.444-460
• /
• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Food Science of Animal Resources
• /
• v.35 no.1
• /
• pp.71-79
• /
• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Journal of the Korean Society of Environmental Restoration Technology
• /
• v.2 no.4
• /
• pp.1-8
• /
• 1999

Forest devastation in Korea was caused by several factors such as internal factors from geological features and external factors from artificial forest damages including fuel wood collection from forests, forest fires, shifting cultivations and so on. According to the reports of 1935, lots of forest devastation in Kyungpook province area occurred around the main and branch stream of Nakdong river. Main factors of occurring forest devastation in 1935 were investigated by the methods of forest devastation rate and the population density at the basin of Nakdong river. But based on our study, forest devastation mainly occurred in rock zones of granite and granite gneiss, next to Nakdong formation but scarcely occurred in Hayang formation. Clay of the weathered soils of granite and granite gneiss was lost by rainfall, but remaining coarse-sandy soils(or grits) have poored conditions in vegetation's growth, which are due to high level of water permeability, lack of water-holding capacity and dried conditions. Generally, pine forests are mainly growing up in these regions. It is supposed that forest devastation was accelerated due to long periods of natural regeneration and no ability of natural regeneration by sprout after frequent collections of fuel wood and cuttings from pine forest on those grit areas. These results indicated that the high rate of forest devastation occurred around the basin with the high resident population density, which was partly due to forest damages by fuel collection. Moreover, both geological features and number of residents had much influence on forest devastation. Forest devastation was positively correlated with those variables(r=+0.73).

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.212-217
• /
• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.8 no.1
• /
• pp.15-20
• /
• 1979

The nitrite and nitrate levels of carrot juice at various temperature and periods were studied. The nitrite level of carrot juice at high temperature increased rapidly as the bacterial level increased. When carrot juice was held at $30^{\circ}C$, nitrite concentration began to decline after 14 hours, although there was no decrease in bacterial population, The nitrate level of carrot juice at high temperature decreased rapidly. The bacteria in carrot juice were supposed to reduce nitrates to nitrites, No increase in nitrite and no decrease in nitrate occured when bacterial growth was prevented by holding the juice at $5^{\circ}C$ or by adding potassium dehydroacetate.

• Journal of the Korean Professional Engineers Association
• /
• v.1 no.1
• /
• pp.18-25
• /
• 1968

Higher yield in rice paddies is greatly dependent on adequately balanced and timely supply of water. A majority of rice paddy in Korea is generally irrigated by rainfall, but in many cases it has to be supplemented by artificial irrigation for optimum rice culture. Although the water requirement of rice plant is for higher Than that of athec crops, submerged condition of rice paddy is not Necessarily required. The moisture requirement of rice plant varies with its growing stages, and it is possible to increase the irrigation efficiency through reduction of water loss due to percolation in rice paddies. An experimental plots were set up by means of sandomized block design with three duplication; (a) All time submerged, (b) Economically controlled, and (c) Extremely controlled. Three different irrigation periods Were (a) Initial sage, (b) Inter-stage, and (c) Yast stage. The topsoil of the three plots were excavated to the depth of 30 cm and then compacted with clay of 6 cm thickness. There after, they were piled up with the excavated top soils, leveled and cored with clay of 6 cm thickness around footpath in order to prevent leakage. The results obtained from the experiments are as follows, 1. There is no difference among the three experiments plots in terms of physical and chemical conditions, soil properties, and other characteristics. 2. Culm length and ear length are not affected by different irrigation methods. 3. There is no difference in the mature rate and 1, 000 grain weight of rice for the three plots. 4. The control plot which was irrigated every three days shows an increased yield over the all the time submerged plot by 17.8 percent. 5. The clay lined plot whose water holding capacity was held 5 days long, needs only to be irrigated every 7 days. 6. The clay lined plot shows an increased yield over the untreated plot ; over all-the-time submerged plot by 18 percent ; extremely controlled plot by 18 percent, and economically controlled plot by 33 percent. 7. It may be saved in water requirement about one Thirds.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.12 no.3
• /
• pp.555-562
• /
• 2008

In this paper we proposed a practical low-power design technique using clock-gating in RTL. An efficient low-power methodology is that a high-level designer analyzes a generic system and designs a controller for clock-gating. Also the desirable flow is to derive clock-gating in normal synthesis process by synthesis tool than to insert directly gate to clock line. If low-power is considered in coding process, clock is gated in coding process. If not considered, after analyzing entire operation. clock is Bated in periods of holding data. After analyzing operation for clock-gating, a controller was designed for it, and then a low-power circuit was generated by synthesis tool. From result, we identified that the consumed power of register decreased from 922mW to 543mW, that is the decrease rate is 42%. In case of synthesizing the test circuit using synthesizer of Power Theater, it decreased from 322mW to 208mW (36.5% decrease).