• 한국식품조리과학회지
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• 제14권4호
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• 항공우주시스템공학회지
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• 제17권5호
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• pp.19-27
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• 2023

본 연구에서는 유한요소해석을 이용하여 터빈 케이스의 컨테인먼트 성능 평가를 수행하였다. 충격 하중을 받는 구조물의 경우 변형률 속도가 증가함에 따라 유동 응력이 증가하기 때문에 충격 거동을 해석하기 위해서는 변형률 속도가 필수적으로 고려되어야 한다. 본 연구에서는 3가지 재료 모델(Cowper-Symonds, Johnson-Cook, Modified Johnson-Cook)을 충격 해석에 적용하고자 하였다. 해석에 적용된 재료 모델을 검증하기 위해서 알루미늄 6061 평판에 대한 충격 시험을 진행하였다. 실험과 해석 결과를 비교, 분석한 결과 Modified Johnson-Cook 모델이 가장 적은 오차를 보였다. 끝으로 해당 재료 모델을 터빈 케이스의 컨테인먼트 성능 평가에 적용하여 블레이드의 초기 속도에 따른 관통 여부와 충돌 부위에서 발생한 응력과 변형률을 제시하였다.

• Communications for Statistical Applications and Methods
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• 제15권2호
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• pp.229-234
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• 2008

A Cook-type distance is considered for investigating the influence of observations in constrained regression models. Its exact sampling distribution is derived, which is used for judging whether each observation is influential or not. A numerical example is provided for illustration.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2012년도 춘계학술대회 논문집
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• pp.925-926
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• 2012

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2013년도 춘계학술대회 논문집
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• pp.21-22
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• 2013

• 월간 닭고기
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• 제18권8호
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• pp.106-109
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• 2012

농촌진흥청은 여름철 보양식으로 알려진 삼계탕의 수출확대 방안으로 미국, 일본, 중국 등 각 나라의 기호도를 고려한 삼계탕의 다양한 요리법을 신안산대 정재홍 교수팀과 공동으로 개발했다. 각 나라에서 선호하는 음식재료와 다양한 조리방법을 이용한 삼계탕 요리법에 대해 알아보자.

• Communications for Statistical Applications and Methods
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• 제24권3호
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• pp.317-324
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• 2017

An influence measure known as Cook's distance has been used for judging the influence of each observation on the least squares estimate of the parameter vector. The distance does not reflect the distributional property of the change in the least squares estimator of the regression coefficients due to case deletions: the distribution has a covariance matrix of rank one and thus it has a support set determined by a line in the multidimensional Euclidean space. As a result, the use of Cook's distance may fail to correctly provide information about influential observations, and we study some reasons for the failure. Three illustrative examples will be provided, in which the use of Cook's distance fails to give the right information about influential observations or it provides the right information about the most influential observation. We will seek some reasons for the wrong or right provision of information.

• 한국조리학회지
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• 제7권1호
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• pp.57-90
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• 2001

We investigated the unequivalence of Food Sanitation law, School Foodservice law and recent reports studied about hazard analysis critical control point(HACCP) system. We also found out that cook's duties were expressed several times in the standard job classification in Korea national statistical office based by the international labor organization(ILO) since 1963, but not ever in the Food Sanitation law and School Foodservice law. Based on these investigations We propose clear expression of cook's duties in the Food Sanitation law and School Foodservice law, and enactment of regulation or law of Cook to reduce any possible food poisonings. However these proposals need to be studied and improved in many different ways for the revision and enactment of the law of cook.

• 한국조리학회지
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• 제9권3호
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• pp.114-129
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• 2003

This study aimed at drawing a scheme for more developmental and rational improvement of the screening examination system to cope with the rapidly changing industrial environment positively, enhance the food service industry qualitatively, and reinforce engaged specialty of those engaged in the industry. To set a rational improvement scheme for a cook screening system, the study conducted a prior study on job analysis of those engaged in cooking, a review on relevant laws, and a theoretical research on those problems in the current cook screening examination system. On this basis, it understood the actual condition of the current cook screening system and implemented a demonstrative analysis through a survey to draw a section on a future improvement scheme. The results were analyzed largely from two viewpoints: the general condition of the cook screening system and the future improvement scheme for the system.