• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.157-171
• /
• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.

• Korean journal of food and cookery science
• /
• v.8 no.3
• /
• pp.323-332
• /
• 1992

This study was carried out to investigate work analysis by use of work sampling and productivity of school feeding at three elementary schools in Seoul. The results were as knows: 1. In the mean work percent of dietitians The direct work functions showed the highest, as the mean work percent was 40.4% for me direct work functions, 29.9% for me indirect work functions and 29.8% for me delays. Among the direct work functions, routine clerical was 30.9%, and receiving was 9.5%. 2. In the mean work percent of bakers The direct work functions (73.5%) marked the highest. Among those, cooking was 41.8%, transportation was 15.9%, and cleaning was 8.5%. 3. In the mean work percent of workers The direct work functions (781%) were me highest. Among those, the decreasing order was cooking (32.3%), cleaning (27.8%), and transportation (13.8%). 4. Work percent per labor hour The work percent per labor hour of dietitians was higher in the morning than in me afternoon, while they continued to work even during the lunch time. Bakers usually worked in me morning, but rarely worked in me afternoon. Workers had lunch and break time after their food service. In me school aided by parents volunteers, the total work time of workers was reduced by an hour and their work percent in me afternoon was high. 5. The number of mea1s served per labor hour was 32.6 meals, and me labor time spent per served mea1 was 1.8 minutes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.1
• /
• pp.107-116
• /
• 1984

In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).

• Food Science of Animal Resources
• /
• v.42 no.6
• /
• pp.953-967
• /
• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.988-993
• /
• 2012

The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at $30{\pm}1^{\circ}C$. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.

• Applied Chemistry for Engineering
• /
• v.29 no.6
• /
• pp.746-752
• /
• 2018

In this study, an optimized process for the waste cooking oil based biodiesel production using microwave energy was designed by using Box-Behnken design model. The process variables were chosen as a mole ratio of the methanol to oil, microwave power, and reaction time. Fatty acid methyl ester (FAME) content was then measured. Through the results of basic experiments, the range of optimum operation variables for the Box-Behnken design model, such as the methanol/oil mole ratio and reaction time, were set as between 8 to 10 and between 4 to 6 min, respectively. Ranges of the microwave power were set as from 8 to 12 W/g for 1.30 mg of KOH/g, acid value, while from 10 to 14 W/g for 2.00 mg of KOH/g, acid value. The optimum methanol/oil mole ratio, microwave power, and reaction time were reduced to 7.58, 10.26 W/g, and 5.1 min, respectively, for 1.30 mg KOH/g of acid value. Also, the optimum methanol/oil mole ratio, microwave power, and reaction time were 7.78, 12.18 W/g, and 5.1 min, respectively, for 2.00 mg KOH/g of acid value. Predicted FAME contents were 98.4% and 96.3%, with error rates of less than 0.3%. Therefore, when the optimized process of biodiesel production using microwave energy was applied to the Box-Behnken design model, the low error rate could be obtained.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.5
• /
• pp.737-744
• /
• 2010

In order to provide fundamental data on development of rice noodles, the quality characteristics of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized into 3 groups for examination: 100% rice noodles with different shapes; round shape noodles with different rice contents; and noodles with different rice contents but smilar cooking method. Cooking properties, texture measurement, and sensory characteristics were evaluated. Frozen rice noodles and instant type of noodles made from composite flour of rice and wheat flour exhibited higher scores in overall acceptance. As for the form of noodle, round-shaped noodles seemed to be preferred in comparison to flat-shaped noodles. Generally, noodles with high texture scores of cohesiveness, adhesiveness, chewiness, resilience but not high score of hardness having smooth surface were preferred affecting overall acceptance scores. It appears that cooking methods and cooking time recommended by manufactures, noodle thickness and shape, packaging types such as frozen, refrigerated, and dried noodles were more influential than rice contents in aspects to the quality characteristics of the commercial rice noodle products in this study.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.530-536
• /
• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of the Korean Society of School Health
• /
• v.16 no.2
• /
• pp.13-23
• /
• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• Journal of Food Hygiene and Safety
• /
• v.18 no.2
• /
• pp.87-93
• /
• 2003

This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced com (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced com gruel, com cakes, com bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the com gruel, then the popcorn, then the corn cakes, and the least reduction in the com bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatokin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the com and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.