• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.71-84
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• 1996

This study was conducted to examine the usability of sorbitol for the manufacture as low-calory ingredient and cryoprotectant against frost damage. When frozen yoghrt was made of replacing sucrose by sorbitol at yoghurt mix, the change of physicochemical and lactic acid bacteria, such as Str. thermophilus, L. bulgaricus, and mixed culture of Str. thermophilus, and L. bulgaricus(1:1), was studied during the frozen storage(-20$^{\circ}$C). During the incubation of yoghurt mix, the rapid growth of lactic acid bacteria in all sample was observed as the increase of sorbitol addition, but sample A and D were almost similar. This results suggested that sucrose could play role of effecting the growth stimulator, otherwise, sorbitol could inhibit the death of microorganism, following the genus. At the survival rate between lactic acid bacteria during freezing of -5$^{\circ}$C by ice cream freezer Str. thermophilus showed 26.19 to 34.76%, L. bulgaricus 3.97 to 5.20%, and mixed culture 17.16 to 40.87% respectively. L. bulgaricus showed the greater lethal rate than other genus. Sample C which mixed sucrose with sorbitol (1:2 ratio) was showed the lowest lethal rate. Therefore, it suggested that the use of this ration could be used for better anti-frost damage. During the storage of -20$^{\circ}$C, the number of lactic acid bacteria generally decreased in the stand point of genus and frozen storage period. The survival of lactic acid bacteria might be the addition of sorbitol which could have the effect of anti-forst damage. In all treatment, lactase activity showed the rapid decrease after freezing. During the period of frozen storage, it was shown the slow decreasing trend. In spite· of decreasing, the result during yoghurt mix incubation -5$^{\circ}$C freezing, and -20$^{\circ}$C frozen storage was different at the level. After 80 days of storage, the lactase activity was similar among all genus and sample. Despite differenting viscosity followed by genus, combination of mix, and pH, the ratio of 1 to 2(sucrose : sorbitol) showed the greatest viscosity. The water holding capacity of frozen yoghurt mix was closely related to viscosity. As increasing sorbitol amounts, hardness and cohesiveness were increased, but elastisity was decreased. The significant differences between sample was inoculated with Str. thermophilus. However, there were not significant difference from the sample inoculated with L. bulgaricus and mixed culture.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.503-517
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• 2020

Purpose: This study examined the yearly trend of milk consumption and the nutritional status of subjects aged 6-18 years using the 2007-2015 Korea National Health and Nutrition Examination Survey data. Methods: Milk and dairy products were classified into plain milk, flavored milk, and dairy products (ice cream, milkshakes, cheese, and yogurt, etc.). This study compared the milk and dairy products intakes, some nutrients intakes and percent of dietary reference intakes for Koreans in the milk intake and non-milk intake groups. Results: Plain milk intake decreased with year (male, p = 0.0199; female, p < 0.0001; elementary school, p = 0.0013; high school, p = 0.0061), whereas flavored milk and dairy products intake in these subjects increased with year. In all subjects, 49.9% of subjects did not drink milk at all. The intakes of energy, protein, fat, calcium, phosphorus, and riboflavin in the milk intake group were significantly higher than those in the non-milk intake group, even after adjusting for covariates (p < 0.05). The odds ratio of the prevalence of nutritional deficiency in the non-milk intake group was 3.2 times higher than that of the milk intake group (p < 0.001), even after adjusting for covariates. The odds ratio for the prevalence of excess intake of the energy/fat was not significant with milk intake. Conclusion: The prevalence of milk intake decreased every year in the subjects. Calcium deficiency and nutritional deficiency were very high in the non-milk intake group. Efforts should be made to improve the calcium status in children and adolescents by strengthening nutrition education about the importance of milk intake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.219-226
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• 1985

To investigate potential application of radurization technique as an effective tool for controlling histamine accumulation, histamine contents were determined in fresh Korean mackerel meat samples irradiated at six dose levels of gamma radiation up to 1 Mrad during 35 day-storage at $0^{\circ},\;5^{\circ}\;and\;10^{\circ}C$. Total bacterial counts, total volatile bases and trimethylamine contents were also estimated. The minimum and maximum doses for Korean mackerel were determined to be 0.2 and 0.5 Mrad, respectively. Irradiation induced redening of fish muscle tissue and redening appeared to be dose dependent. At low doses, this redening contributed positively to the overall sensory qualities. At 0.5 and 1.0 Mrad, on the other hand, meat samples were excessively redened to the extent that red and white muscle layers were not readily distinguishable. No appreciable histamine accumulation occured during entire 35 day-storage in fresh mackerel meats, whether irradiated or not, when they were kept at ice temperature. At $5^{\circ}C$, histamine started to accumulate slightly during late storage in the samples irradiated at low doses. Even in the unirradiated samples, the histamine accumulation did not exceed the level of 10.0 mg per 100g meat until the 28th day at $5^{\circ}C$. At $10^{\circ}C$, however, histamine accumulation in the unirradiated was phenomenal from very early storage and the values reached 827.5 mg per 100g meat by the 35th day, while histamine accumulation in the irradiated was severely suppressed. Irradiation invariably brought about a significant reduction of initial microflora, disrupting normal spoilage pattern. This was reflected in the suppression of not only histamine but also total volatile bases and trimethylamine accumulation during post-irradiation storage at refrigerated temperatures.

• Journal of Nutrition and Health
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• v.42 no.6
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• pp.523-535
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• 2009

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.308-314
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• 2011

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.1
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• pp.94-131
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• 2007

A review on the papers published in the Korean Journal of Air-Conditioning and Refrigerating Engineering in 2004 and 2005 has been done. Focus has been put on current status of research in the aspect of heating, cooling, air-conditioning, ventilation, sanitation and building environment. The conclusions are as follows. (1) Most of fundamental studies on fluid flow were related with heat transportation of facilities. Drop formation and rivulet flow on solid surfaces were interesting topics related with condensation augmentation. Research on micro environment considering flow, heat, humidity was also interesting for comfortable living environment. It can be extended considering biological aspects. Development of fans and blowers of high performance and low noise were continuing topics. Well developed CFD and flow visualization(PIV, PTV and LDV methods) technologies were widely applied for developing facilities and their systems. (2) The research trends of the previous two yews are surveyed as groups of natural convection, forced convection, electronic cooling, heat transfer enhancement, frosting and defrosting, thermal properties, etc. New research topics introduced include natural convection heat transfer enhancement using nanofluid, supercritical cooling performance or oil miscibility of $CO_2$, enthalpy heat exchanger for heat recovery, heat transfer enhancement in a plate heat exchanger using fluid resonance. (3) The literature for the last two years($2004{\sim}2005$) is reviewed in the areas of heat pump, ice and water storage, cycle analysis and reused energy including geothermal, solar and unused energy). The research on cycle analysis and experiments for $CO_2$ was extensively carried out to replace the Ozone depleting and global warming refrigerants such as HFC and HCFC refrigerants. From the year of 2005, the Gas Engine Heat Pump(GHP) has been paid attention from the viewpoint of the gas cooling application. The heat pipe was focused on the performance improvement by the parametric analysis and the heat recovery applications. The storage systems were studied on the performance enhancement of the storage tank and cost analysis for heating and cooling applications. In the area of unused energy, the hybrid systems were extensively introduced and the life cycle cost analysis(LCCA) for the unused energy systems was also intensively carried out. (4) Recent studies of various refrigeration and air-conditioning systems have focused on the system performance and efficiency enhancement. Heat transfer characteristics during evaporation and condensation are investigated for several tube shapes and of alternative refrigerants including carbon dioxide. Efficiency of various compressors and expansion devices are also dealt with for better modeling and, in particular, performance improvement. Thermoelectric module and cooling systems are analyzed theoretically and experimentally. (5) According to the review of recent studies on ventilation systems, an appropriate ventilation systems including machenical and natural are required to satisfied the level of IAQ. Also, an recent studies on air-conditioning and absorption refrigeration systems, it has mainly focused on distribution and dehumidification of indoor air to improve the performance were carried out. (6) Based on a review of recent studies on indoor environment and building service systems, it is noticed that research issues have mainly focused on optimal thermal comfort, improvement of indoor air Quality and many innovative systems such as air-barrier type perimeter-less system with UFAC, radiant floor heating and cooling system and etc. New approaches are highlighted for improving indoor environmental condition as well as minimizing energy consumption, various activities of building control and operation strategy and energy performance analysis for economic evaluation.

• Journal of Korean Home Economics Education Association
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• v.31 no.1
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• pp.137-149
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• 2019

This study described the status of snack intake and personality of middle school students, determined the differences in snack intake and personality according to gender and grade levels, and examined the effect of snack intake on personality. Data were collected from a self-reported survey from students of a middle school in Gwangju city and 717 questionnaires used for the analyses. The data were analyzed for frequency, percentage, mean, standard deviation, Cronbach's α, t-test, ANOVA, Duncan test, and multiple regression analysis using SPSS/PC 18.0 program. The results obtained were as follows. First, as for the snack intake frequency, '1~2 times per a day' had the largest number of responses(42.3%), followed by 'sometimes'(37.6%), '2~3 times per a day'(12.6%), 'never'(7.5%). As for the reason of snack intake, 'habitually'(27.3%) had the largest number of responses, followed by 'insufficient amount of meal'(21.0%), 'skipping meals'(13.6%), and 'stress relief'(8.2%). Mean score of agreeableness was the highest(3.64) among the personality components followed by Openness/intellect(3.42), Extraversion(3.36), Conscientiousness(3.15), and Emotional Stability(3.09) on the 5-point scale. Second, there were statistically significant differences in Emotional Stability depending on the gender. There were statistically significant differences in Extraversion, Agreeableness, and Openness/intellect by the grade level. Third, fruit intake frequency had statistically significant influence on Extraversion(β=.134). Intake frequency of bread(β=-.099), fruit(β=.142), ice cream(β=.092), and rice cake(β=.090) had statistically significant influence on Agreeableness. Intake frequency of bread(β=.105), drink(β=-.113), fruit(β=.113), and flour-based food(β=-.126) had statistically significant influence on Emotional Stability. Intake frequency of fruit(β=.106) and milk(β=.110) had statistically significant influence on Openness/intellect. Intake frequency of fruit had statistically positive influence on all the personality components. Intake frequency of rice cake had statistically positive influence on two personality components. Intake frequency of drinks had statistically negative influence on Emotional Stability. The outcomes indicate that snack intake affects the personality of adolescents.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.856-868
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• 2009

This study was conducted to investigate causes for health problems among college women by analyzing factors related to their dietary habits, physical development, health habits, and blood parameters. The subjects were ages 20 to 24 years, lived in the Seoul area and were randomly selected during March, 2008 to August, 2009. The average height and weight of the overall subjects were $162.02{\pm}4.89\;cm$ and $53.96{\pm}7.00\;kg$, respectively. According to a 3-point assessment scale for the subjects' dietary habits, the average point value was 21.2. The percentage of subjects that ate breakfast daily was only 30.5%, and they omitted regular meals at least once a week. Approximately 83.5% of the subjects reported eating out often or frequently, and preferred Korean foods when they ate out. The subjects had interim meals (snacks) one or two times daily, and 40.4% of them preferred unbalanced meals. As their interim meals, among the 'good' group, ate breaded potatoes (39.3%), carbonated beverages, and ice cream (36.8%), whereas the 'poor' group, drank milk and ate dairy products (38.0%) as well as fast food and fried food (22.8%). Intakes of energy, fat, vitamins $B_2$ and $B_6$, niacin, folic acid, calcium, iron, zinc, and phosphorus were higher in the 'poor' group. The average hemoglobin level ($13.77{\pm}1.00\;g/dL$) among the subjects was within normal range; while 2.7% of subjects had hemoglobin levels under 11.1 g/dL (standard value) and were examined as anemic. The degree of interest in health was 24.5% higher among the subjects who had poor dietary habits. In contrast, among those who had good dietary habits, 49.6% reported they had no interest in regular exercise. The subjects reported that regular meals, nutrient intake, sufficient rest, and sleep as necessary to maintain health. The average amount of sleep obtained by the subjects was 6~8 hours. Among the 'poor' group, 36.2% reported that they exercised regularly, whereas 18.5% of the subjects in the 'good' group reported regular exercise (p<0.05). In conclusion, it appears necessary to provide nutrition education through teaching and to promote nutrition and health to college women so they can control their individual health status and create practicable dietary plans.

• Journal of Korean Historical Folklife
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• no.52
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• pp.7-46
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• 2017

The elderly in the Joseon Dynasty consistently attracted attention from the national herb as objects of social respect. Based on the Confucian ideology, the old man was considered to be a receiving body, since he was a person with complete character as a man. The elderly, who have the character of being a slave, transcended their status, and both the souls and the people were transcended beyond their identities and attributes and became objects of respect. The perception of the elderly is divided by age. The persons who are 50 years old and start to be in physical decline were regarded as senior citizens. However, this was just mentioned as an inflection point between the prime of manhood and senior citizens and was not defined as the elderly. As a public duty called a national work ends when they are 60 years old, the age is truly the lowest limit of senior citizens who are applicable to all the social beings. However, because their public duties end when they are 60 years old and they were regarded as general members of society, special benefits were not granted to them. In the caste system and bureaucratic society, senior citizens' treatment were differently done by age. For the senior citizens who are 70 years old, various benefits were just granted to high government officials. Bokho(復戶) and Seojeong were first given to them. And the retirement age of government officials was not specially set. It was done in the way to treat Jonno with exceptional respect by Chisa(致仕: regular retirement). It is the most respectful treatment given to high government officials and ministers. For the senior citizens who are 80 years old, Yangnoyeon(養老宴) was held for both of Yangmin and Cheonmin as an measure to treat them considerately. In addition, official ranks(官品) with social value were allowed by giving them Noinjik (老人職). Official ranks given to Seoin and Cheonin were the best Jonno(尊老) policy. However, the Jonno policy related to senior citizens was different according to position and official ranks as follows: Kings were subjected to social treatment when they were 60 years old. High government officials and royal relatives of the senior grade of the second court rank were subjected to social treatment when they were 70 years old. And general Seoin and slaves were subjected to social treatment when they were respectively 80 and 90 years old. Senior citizens were individually supported. However, social value was granted because the nation supervised it. As Bokho and Sijeong were assigned according to position and official ranks and kinds of things were different, the social limit was clearly shown. Social order was put above the ideology called Jonno thought. However, Jonno acts by age and position did not stay at the individual level and the nation took care of the senior citizens who are the members of society in various ways based on Jonno thought. Society tried to take care of the senior citizens who had difficulties in their activities because of being in physical decline. The nation increased the existence value of the senior citizens by giving things(賜物) including chairs, rice, meat, and ice economically, exoneration(免罪), the reduction system, and wergild legally, and Noinjik called Gaja(加資) socially to them and changing them to the members of society. Yangnoyeon and Gaja held targeting people of every class by transcending position and official ranks make the point that the senior citizens who are more than 80 years old are subject to social jonno clear. That is, the senior citizens were subject to respect for the elderly as the persons who were socially respected transcending their position when they got to be 80 years old.