• 한국주거학회논문집
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• 제21권3호
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• pp.53-65
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• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• 한국주거학회논문집
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• 제22권2호
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• pp.1-10
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• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년 춘계학술발표대회 논문집
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• pp.304-309
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• 2009

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년도 추계학술발표대회 논문집
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• 한국실내디자인학회논문집
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• 제25권6호
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• pp.106-115
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• 2016

The purpose of this study is to investigate household Items and storage of kitchen and to suggest basic data for the desirable storage space. For the study, the samples were taken from 30 families living in 3-bedroom apartment. The personal interview and physical trace method were used to analyze the types and quantities of household Items and the storage conditions in kitchen furniture. The result was as follows : first, a total of 210 types of household Items were found in the kitchen, and the items ranged widely in purpose, from cooking and dining tools, hygiene products, and general household goods, which indicate that a variety activities in addition to cooking and eating are performed in the kitchen. Second, regarding the quantities of household Items, the majority of them were used for cooking and dining. Also the types and quantities of household Items varied according to the age of the child. Third, regarding storage of household Items in the kitchen by furniture type, the majority of the items were stored in the wall cabinets, base cabinets, and countertops and, as a storage method, simple 'placement' was most common. This suggests there is lack of three-dimensional storage in the kitchen. The findings show activities and storage in the kitchen space vary according to the age of the child, and household Items are stored by using several common methods.

• 한국식생활문화학회지
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• 제10권1호
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

• 한국축산식품학회지
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• 제18권2호
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• pp.132-141
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• 1998

This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\pm$1$^{\circ}C$ (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at $0^{\circ}C$, but the samples stored at 2$^{\circ}C$ exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.

• 한국식품영양과학회지
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• 제37권8호
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• pp.1049-1057
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• 2008

본 연구는 대형 양식당을 대상으로 조리공정별 메뉴 분석 및 미생물 검사를 실시하여 대형접객업소의 HACCP plan 개발을 위한 기초 자료로 제공하고자 하였다. 이를 위해 대구지역 양식당 44개소의 메뉴를 수집하여 크게 3가지 조리공정으로 분류하였고, 각 공정별로 대표 메뉴를 선정하여 조리공정 흐름도를 작성하였다. 또한 대구지역 3개 대형 양식당을 대상으로 음식생산단계별 소요시간 및 온도를 측정하고, 일반세균, 대장균군과 식중독균에 대한 미생물학적 품질을 측정하였다. 연구결과를 요약하면 다음과 같다. 대형 양식당의 메뉴를 조리공정별로 분류하면 크게 가열공정, 비가열공정, 가열-비가열 혼합공정으로 구분된다. 이중 가열공정은 저장-가열 조리공정과 가열-냉각-저장-재가열 조리공정으로 나눌 수 있다. 가열공정의 대표 메뉴인 햄버거스테이크는 냉동저장-해동-가열조리 등의 순서로 생산되며, 내부온도 $82{\sim}86^{\circ}C$로 10분간 가열하여 제공할 때 일반세균 $10^2\;CFU/g$ 이하, 대장균군 및 식중독균 음성으로 미생물적 품질이 적합한 것으로 나타났다. 또한 저장-가열조리 되는 가니쉬 포테이토의 경우도 가열조리 후 미생물학적 품질이 적합한 것으로 나타났다. 가열-냉각-냉장저장-재가열의 순서로 생산되는 매쉬드 포테이토는 냉장저장 시 대장균군의 수치가 $10^2\;CFU/g$이상이었으나 재가열 조리 후 일반세균 $10^2\;CFU/g$이하, 대장균군 및 식중독균 음성으로 미생물적 품질이 적합한 것으로 나타났다. 비가열공정의 대표메뉴인 샐러드는 전처리 후 냉장보관 시 일반세균 $10^2{\sim}10^7\;CFU/g$, 대장균군 $10^2{\sim}10^6\;CFU/g$, 대장균이 검출되어 미생물적 품질이 낮은 것으로 나타났다. 그러므로 양식당에서 미생물학적 품질이 높은 음식을 제공하기 위해서는 조리 또는 재가열 공정 등의 가열공정에서는 가열온도를 철저히 지키고, 샐러드처럼 가열하지 않고 제공되는 메뉴는 씻기, 냉장저장 등 공정에서의 위생관리를 철저히 해야 하겠다. 이상의 결과를 바탕으로 향후 양식당의 HACCP 관리계획이 개발되어 식품 접객업소에서의 과학적인 위생관리를 철저히 하는 것이 필요하겠다.

• 한국식품조리과학회지
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• 제19권3호
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.