• 한국식생활문화학회지
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• 제13권5호
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• pp.487-496
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• 1998

The survey was conducted in July first to 15th, among 463 elementary school students, 4th grade to 6th grade in Chonj. The subjects were 252 male and 211 female students. The mean age of the subjects was 9.8 year The percent of relative body weight of the subjects compared to Korean standard was 100.1%, it almost matched to Korean standard. The percent of relative body weight in male students was 100.4%, where as the female's was 99.7%. Thirty six percent of the subjects have breakfast irregularly. The reason skipping breakfast were 'no appetite' 50.5%, 'get up late' 35.8%,' no delicious food' 18.2%. The reason skipping breakfast was significantly different by sex and obese index. The frequency taking snack was significantly different by sex, 34.6% of female subjects took snack more than twice per day, while 16.7% of male subjects did it. The most frequently taking snack were fruits, the points was 4.0 of 5.0. Ramyun, Sundai were taking more frequently among males than females. Females took fruits more frequently than males. Hot dog, ice cream ,and chocolate intakes were significantly different by obese index. The most preference of snack were fruits and ice cream in all subjects. The preference of ramyun, hamburger, egg, chicken, dried squid, milk, peanut, and soft drink were higher in males than in females. Biscuit, ice cream, and chocolate preference were significantly different in obese index.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2006년도 동계학술발표대회 논문집
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• pp.93-93
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• 2006

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2004년도 동계학술대회 논문집
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• pp.93-93
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• 2004

• Journal of Nutrition and Health
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• 제9권2호
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• pp.54-58
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• 1976

국내(國內)에서 생산(生産)되는 시유(市乳)와 유제품(乳製品)의 riboflavin함량(含量)을 분석(分析)하고 병우유와 폴리팩우유, 흰우유와 초코렛색의 우유를 대비(對比)시켜 일광(日光)에 예민한 riboflavin의 함량변화(含量變化)를 추적한 결과(結果)를 요약(要約)하면 다음과 같다. (1) Riboflavin의 함량(含量)은 시료 100g당 병우유 흰것 $62.4{\mu}g$, 폴리팩우유 $62.4{\mu}g$, 초코렛우유 $61.5{\mu}g$, 커피우유 $62.5{\mu}g$, 바나나우유 $87.7{\mu}g$, 딸기우유 $89.3{\mu}g$, 발효유 $36.2{\mu}g$, Hard ice cream bar $130.4{\mu}g$, vanilla soft ice cream $195.9{\mu}g$이었다. (2) 한시간 일광(日光)노출후 병우유 72.4%, 폴리팩우유 77,7%, 두시간 경과후 병우유가 92.0%, 폴리팩우유가 91.4%로서 폴리팩우유가 riboflavin이 약간 빨리 파괴되는 경향(傾向)을 보였으나, 두시간 경과후의 파괴율은 서로 비슷하였다. (3) 1시간 일광(日光)노출후 초코렛색 우유는 36.1%, 흰우유는 72.4%, 두시간 후에는 초코렛색 우유 46.3%, 흰우유는 92.0%의 riboflavin의 파괴율을 보여 초코렛우유가 훨씬 파괴율이 적었다. 이상의 결과(結果)로 미루어 특히 여름철의 일광(日光) 노출은 riboflavin의 막대한 손실이 올 수 있음을 알 수 있었고 초콜렛색의 우유가 흰우유 보다 일광(日光)노출에 대한 riboflavin의 보존(保存)에 효과적이었다.

• 한국산학기술학회논문지
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• 제13권4호
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• pp.1466-1473
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• 2012

소프트 아이스크림은 환형 증발부의 외측에서 증발하는 R-404A에 의해 형성된 얼음을 스크레이퍼로 깍아내어 제조된다. 본 연구에서는 소프트 아이스크림 증발기의 냉매 측 및 아이스크림 측 열전달계수를 도출하였다. 실험 결과 환형부 내 냉매 유동은 격막에 의해 매우 복잡한 양상을 보이고 열전달계수도 위치에 따라 현저히 달랐다. 즉, 유입위치의 열전달 계수가 다른 부분에 비하여 낮게 나타났다. 냉매측 평균 열전달계수는 열유속의 증가에 따라 또한 포화온도의 감소에 따라 증가하였다. 열유속과 포화온도를 변수로 하여 평균 열전달계수를 예측하는 상관식을 도출하였다. 아이스크림 측 열전달계수는 연속적으로 진동하였다. 이는 스크레이퍼에 의해 관벽의 얼음이 주기적으로 탈착되기 때문으로 판단된다. 아이스크림 원액의 단상 열전달계수는 냉각 기간 중 150 W/$m^2K$에서 250 W/$m^2K$로 증가하였다. 아이스크림 제조 시 열전달계수는 대략 280 W/$m^2K$로 나타났다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.20-26
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• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• 한국식생활문화학회지
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• 제20권5호
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• pp.525-531
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• 2005

This study was carried out to establish the consumer-centric food labeling system by investigating usage state, importance evaluation, problems and satisfaction, etc. on the current food labeling system by consumer. For usage state of checking the food label, 50.2% of respondents were replied ‘mostly check the label’, and they were indicated a significant difference on ‘education level(p<.05)’, and in case of married respondents, most were relied 'absolutely check the label', For the reason to check the food label, 61.8% of respondents were replied 'to determine whether it is stable or not', and they were indicated a significant difference on age(p<.01), marital status(p<.01), and job(p<.01). For the item considered as important things on the label of the whole food, 49.8% of respondents were replied that 'expiration and manufacture date is important', and they were indicated a significant difference(p<.001) on age, marital status, job. For item considered as important things on the label of each food, it was indicated that they considered food company as important thing in case of snack, soft drink, edible oils, and noodles, and food company in case of ice cream, and expiration and manufacture date in case of milk product and meat product. For the problems on the current food labeling system, the clauses 'Poor marking on food additives and materials contents' and 'untrue marking of nutrition contents' were indicated a significant difference on age(p<0.05, p<0.001), and the clause 'untrue marking of nutrition contents' were indicated a significant difference on marital status(p<.01) and job(p<.01).

• 한국식품과학회지
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• 제31권6호
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• pp.1471-1476
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• 1999

식품중 분석법에 대한 공정 시험법이 확립되어 있지 않은 카페인에 대해 우리 실정에 적용 가능한 시험방법을 개발, 확립함과 동시에 확립된 시험방법을 토대로 우리나라 국민들의 카페인 식이섭취 실태파악의 기초자료로 활용하고자 식품중의 카페인 함량을 측정하였다. 카페인 정량은 Sep-pak $C_{18}$ cartridge를 이용한 간단한 전처리를 통해 효과적으로 불순물을 제거한 후 메틸알콜-초산-물(20 : 1 : 79)을 이동상으로 하고 ${\mu}-Bondapak\;C_{18}$ 칼럼을 사용하여 파장 280 nm에서 고속 액체크로마토그라피분석을 행하였다. 동 조작조건에서 조사대상 식품군 별인 다류, 아이스크림, 가공유류, 과자류 중 카페인 무함유 식품인 감잎차, 바닐라아이스크림, 우유, 쿠키, 캔디, 사이다를 대상으로 회수율을 검토한 결과는 각각 99.10%, 98.93%, 99.37%, 99.17%, 99.50% 및 99.23%이었고 검출 한계는 $0.1\;{\mu}g/mL$였다. 또한 시중에 유통되고 있는 다류 15종 82품목, 아이스크림 1종 4품목, 가공유류 1종 2품목, 과자류 4종 13품목 및 청량음료 1종 13품목 등 총 22종 114품목을 조사대상 식품으로 하여 식품의 카페인 함량을 분석한 결과는 다음과 같다. 커피중 자판기용커피는 37.50 mg/g, 원두커피는 12.24 mg/g, 인스탄트커피는 19.74 mg/g, 탈카페인 커피는 3.38 mg/g이었으며, 녹차는 leaves(common grade)가 26.10 mg/g, leaves(crude)는 17.00 mg/g, tea bag은 16.30 mg/g이었고, 홍차는 분말에서 16.65 mg/g, tea bag은 10.80 mg/g이었다. 우롱차는 tea bag에서 11.25 mg/g이었으며, 코코아차, 기타 다류인 오가피차, 당귀차 칡차, 두충차, 둥굴레차, 영지차, 생강차, 명일엽차, 감잎차 및 쌍화차 등에서는 검출되지 않았다. 캔음료 중 캔커피 $0.18{\sim}0.75\;mg/g$, 캔녹차 0.11mg/g, 캔우롱차 0.06mg/g, 콜라 $0.06{\sim}0.11\;mg/g$이었으며, 아이스크림 중 커피 아이스크림 $0.05{\sim}0.44\;mg/g$ 초콜릿 아이스크림 $0.04{\sim}0.29\;mg/g$이었고, 가공유류중 저지방 커피우유 0.39 mg/g 및 초콜릿우유 0.04 mg/g이었다. 과자류중 초콜릿함유 과자류는 0.40mg/g 및 비스킷 $0.18{\sim}0.30\;mg/g$이었으며, 초콜릿과 캔디는 각각 $0.40{\sim}1.80\;mg/g$과 $0.10{\sim}0.47\;mg/g$이었다. 이상의 결과로서 본 시험법은 간단하고 신속하게 다량의 시료를 처리할 수 있는 분석방법으로서 식품중 공정시험법으로 적용할 수 있으며, 또한 본 분석결과를 토대로 우리나라 국민들의 카페인 식이 섭취 실태파악에 기초자료로서 활용이 기대된다.