• 한국축산식품학회지
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• 제23권1호
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• pp.21-27
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• 2003

본 연구는 간장이 첨가된 돈육을 텀블링 및 침지 처리하여 염지하는 동안의 품질특성 변화를 조사하기 위하여 실시하였다. 침지한 처리구는 간장용액을 첨가 후 1$^{\circ}C$의 냉장상태에서 10분, 20분, 30분, 24시간, 48시간 경과한 후, 텀블링 처리구는 10분, 20분, 30분간 연속식으로 텀블링한 후 실험을 실시하였으며, 텀블링한 시료의 일부는 24시간 및 48시간 동안 냉장저장 후 pH, 육색, 제품수율, 가열수율, 보수력, 연도, 관능검사를 실시하였다. 가열전 텀블링 처리구와 침지 처리구의 pH는 차이가 없었으며, L-값은 가열 전.후 24시간 및 48시간 경과한 염지육에서 침지 처리구가 텀블링 처리구보다 낮은 값을 보였다. 제품 수율은 두 처리구 모두 염지 시간이 경과함에 따라 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 보였다. 또한 가열 수율도 텀블링 처리구가 침지 처리구보다 높게 나타났다. 텀블링 처리구의 보수력과 전단력은 텀블링 시간이 증가함에 따라 상승하였으며, 텀블링 처리구가 침지 처리구보다 연도상승 효과가 있었다. 관능평가에서 조직감, 다즙성, 전체적 기호도에서 텀블링한 처리구가 보다 높은 점수를 받았으나, 색, 풍미, 조직감, 다즙성, 짠맛, 전체적 기호도 항목에서 두 처리구간 염지시간에 따른 차이는 나타나지 않았다. 이상의 결과에서 텀블링 처리는 기존의 침지 처리에 비해 제품수율, 가열수율, 연도를 향상시킬 수 있었고, 30분 텀블링 후 24시간과 48시간의 지연시간이 경과한 경우에도 48시간 동안의 침지처리보다 우수한 제품을 제조할 수 있었다. 하지만 본 실험의 결과로 나타내지 않았으나 30분 이상 텀블링을 실시해 본 결과 시료의 일부가 찢겨지는 등의 문제가 발생되어 30분 이내에서의 텀블링이 유효할 것으로 판단된다.

• 한국식생활문화학회지
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• 제13권1호
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• 한국화재소방학회논문지
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• 제24권1호
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• pp.134-139
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• 2010

"2008년도 화재통계연보"에 따르면 화재 발생의 약 34%가 호텔, 식당, 주택 등과 같은 실내 화재이고 그 중에서 약 53% 이상이 주방에서 발생하고 있다. 이에 최근에 국내에서는 공동주택내 주방의 화재소화 설비로써 주로 자동식 소화기를 사용하고 있고 형식 승인은 "자동식 소화기의 형식 승인 및 검정기술기준(KOFEIS 0101-1)"을 따르고 있다. 하지만 자동식 소화기 성능 평가 기준내의 한가지 환경조건만으로는 실제 주방에서 자동 소화기의 성능을 검증하는 것에 한계가 있다. 그러므로 다양한 주방 구조에 따라 화재 감지 특성에 대한 연구가 필요하다. 본 연구에서는 주방에서 레인지 주변의 형상에 따라 감지시간에 대한 영향을 수치해석 하였고 그 결과 화재 감지 시간의 차이가 약 100초 가량 차이가 났다. 또한 후드의 작동 여부에 따라서도 감지 특성이 다르게 나타났다. 이러한 결과를 바탕으로 주방 내에서 조리용 기름의 화재 제어를 위한 성능 평가 기준을 검증하고 개선하는데 활용될 수 있다.

• 한국환경과학회지
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• 제29권1호
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• pp.109-117
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• 2020

Asthmatics are more susceptible to fine particulate matters (PM_2.5), compared to the general population. It has been reported that indoor PM_2.5 is mainly generated by combustion of fossil fuels, meat or fish In particular, asthmatics are known to be more susceptible to indoor PM_2.5 because 65~95% of child or adult asthmatics stay inside the house. Thus, understanding the association between indoor activity patterns and variations in indoor PM_2.5 levels is important. The purpose of this study is to determine the distribution of hourly indoor PM_2.5 concentrations in asthmatics' homes, and to evaluate its association with pan-frying cooking activity patterns, the most common PM_2.5 emission related activity. From November 2017 to February 2018, real-time PM_2.5 concentrations were measured in the living room of each asthmatic's house (n = 35) for three weeks at 1 minute intervals. At the same time, self-reported daily activity patterns, hourly proportion (%) of cooking activities, were also recorded every hour over three weeks for each patient. In this study, we provided quantitative evidence that the distribution patterns of indoor hourly PM_2.5 concentrations were associated with indoor cooking activities, especially in the homes of adult asthmatics. In addition, we observed that PM_2.5 emitted by pan-frying could maintain even over up to 2 hour lagtime.

• 농약과학회지
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• 제18권4호
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• pp.330-335
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• 2014

본 연구는 chlorantraniliprole과 ethaboxam 성분에 대해 결구 배추 속과 겉잎 중 잔류수준을 비교하고 겉잎의 수세, 데치기 및 가열조리에 의한 농약 잔류량의 변화를 알아보기 위해 수행하였다. Chlorantraniliprole은 3회 살포(수확 전 30일)한 배추 속과 겉잎(포기의 바깥 4장)에서 각각 <0.01 mg/kg, 0.076 mg/kg으로, 4회 살포(수확 전 10일)한 배추 속과 겉잎에서 각각 <0.01 mg/kg, 1.2 mg/kg 수준으로 잔류하였다. Ethaboxam은 3회 살포(수확 전 30일)한 배추 속과 겉잎에서 각각 <0.05 mg/kg, 0.22 mg/kg으로, 4회 살포(수확 전 10일)한 배추 속과 겉잎에서 각각 <0.05 mg/kg, 1.2 mg/kg 수준으로 잔류하였다. 실험한 두 성분은 배추 속에서는 검출되지 않지만 겉잎에 10-100배 높은 수준으로 잔류하는 것으로 나타났다. 그러므로 배추 속을 재료로 하는 배추김치는 농약에 대한 안전성에 대해 우려할 필요가 없을 것으로 판단된다. 또한 농약 잔류실험에서 배추 시료 수확시 겉잎의 제거정도에 대해 주의해야 될 것으로 생각된다. 한편 우거지에서는 두 성분의 잔류농도가 배추 겉잎의 10% 미만으로, 가열처리까지 하게 되면 5% 미만으로 낮아져 수세 및 데치기와 같은 우거지 제조과정에서 상당량의 농약이 제거되는 것을 알 수 있었다.

• Journal of the Korean Wood Science and Technology
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• 제16권2호
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• pp.79-89
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• 1988

본(本) 실험(實驗)은 리기다소나무(Pinus rigida Mill)를 petroleum ether로 추출(抽出)한 추출액(抽出被)과 흑액(黑液)으로부터 얻은 tall oil과의 조성(組成)의 변화(變化)를 조사(調査)하기 위하여 실시(實施)하였다. 생재(生材)의 유기용매(有機溶媒) 추출액(抽出液)과 tall oil 을 DEAE-Sephadex 칼럼과 aluminum oxide 칼럼을 사용하여 수지산(樹脂酸)과 지방산(脂肪酸)으로 분리(分離)한 후 이를 개스크로마토 그래프로 분석(分析)하였다. 본(本) 실험(實驗)에서 얻는 결과(結果)는 다음과 같다. 생재(生材)의 유기용매(有機溶媒) 추출액(抽出液힘)과 tail oil은 주로 수지산(樹脂酸)으로 구성(構成)되어 있고 특히 abietic-type acide의 함량(含量)이 매우 높게 나타났으며, tall oil의 조성(組成)은 생재(生材)의 유기용매(有機溶媒) 추출물(抽出物)에 비(比)해 지방산(脂肪酸)의 함량(含量)이 증가(增加)한 반면 수지산(樹脂酸)은 감소(減少)하였고, 증해시(蒸解時) 고온(高溫)과 증해약품(蒸解藥品)에 의하여 불포화(不飽和) 지방산(脂肪酸)의 이중결합(二重結合) 위치(位置)의 변화(變化) 및 이성질화(異性質化)에 의하여 미확인(未確認) 물질(物質)의 양(量)이 증가(增加)하였다.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 한국식생활문화학회지
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• 제5권4호
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• 대한가정학회지
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• 제30권4호
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• pp.261-278
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• 1992

The purpose of this study is to compare the time use of urban housewives 1980 and 1990, and to investigate significant variables affect to the time spent, the independent effect of variables to the time use of her them. For this purpose, the data from 261(1980) and 287(1990) were analyzed. The major findings are follows: 1. There was 3-4 hours decreasing for household work in 1980 & 1990, and the significant variables were age, number of children, years of youngest child, education, type of kitchen, and type of heating, but in 1990, number of children and education of housewife. 2. In 1990, the independent effect of variables to household work time are number of children, years of youngest child, and cooking fuel to household work time and income to physiological time.

• 한국식생활문화학회지
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• 제12권1호
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• pp.17-22
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• 1997

The two Korean words, Solon-Tang and Su-Ra-Sang, are generally assumed as the names of Mongolian foods which seem to have been used in Korea due to the influence from the enhanced close relationships between Mongolia and Koryo. This indicates that the two words have very important meaning in stdying the relationship between the food culture in the central asia in those days and the terminologies used in the palaces in the eras of Koryo and chosun and so have attracted continuously the related scholars‘ attention. 1. The theory of folk etymology; it is originated from its cooking that first they cut meat into small pieces and put them into a cauldron and boil sulrong sulrong (which means such boiling state in that its water bubbles up) for a along time. 2. Early of the chosun time, the king himself comes to 'Sun-Nong-Dan' where he teaches the people how to farm and hold a large festival and after that they boil the cow meat soup and feed the people around there. At that time, they name and call the kuk-bub (soup with rice) which they eat at the 'Sun-Nong-Dan' 'Sun-Nong-Tang'. 3. The India Sanskrit Sura, a kind of liquid (in which component that have someone who takes it drunken) which gods enjoy themselves over, comes into the palace on the latter half of Koryo time via Mongolia and affects and becomes the Korean words. 4. The Mongol Suru or Sulru which is a cooking in that they boil meat putted in plain water comes into Korea under the special historic relation between Mongolia and becomes Solon-Tang. For the details of the above mentioned theories, we will fully discuss the origin through studying concretely the related books and mutual comparing history, linguistic periods and phonetic changes accordingly and the changes in meaning and vocabulary forms here.