• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1881-1888
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• 2014

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

• The Korean Journal of Mycology
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• v.24 no.4 s.79
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• pp.305-309
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• 1996

The conditions for mycelial production of mushroom rising rancid oil of fried chicken were investigated. Pleurotus ostreatus Nonggi 202 which showed the greatest mycelial growth among mushrooms was chosen for the investigation. The optimum temperature and pH for mycelial growth were $25^{\circ}C$ and 5.5 to 6.5, respectively. Tryptone was better effective than any other nitrogen sources on the mycelial growth. The mycelial growth was enhanced with addition of 0.3% $KH_2PO_4$. and 0.02% $MgSO_4$, respectively. Among the vitamins, thiamine was the most effective on the mycelial growth.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.342-352
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• 2007

We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.694-699
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• 2008

Considering the severe regulation associated with sludge treatment such as direct landfill and ocean dumping, there is no doubt in that an advanced study for the proper treatment of sludge is urgently needed in near feature. As one of viable method for sludge treatment, fry-drying of sludge by waste oil has been investigated in this study. The fundamental mechanism of this drying method lies in the phenomenon of rapid moisture escape in the sludge pore toward oil media. This is caused by the severe pressure gradient formed by the rapid oil heating between sludge and oil. As part of research effort of fry-drying using waste oil, a series of basic study has been made experimentally to obtain typical drying curves as function of important parameters such as drying temperature, drying time, oil type and geometrical shape of sludge formed. Based on this study, a number of useful conclusion can be drawn as following. The fry-drying method by oil immersion was found quite effective in the removal efficiency of sludge moisture, in general, the moisture content decreases significantly after 10 minutes and the whole moisture content was less than 5% after 14 minutes regardless of the drying temperature. The increase of oil temperature up to 140$^{\circ}C$ favors significantly for the removal of moisture but there was no visible difference above 140$^{\circ}C$. As expected, the decrease of diameter in sludge was efficient in drying due to the increased surface area per unit volume. Further, the effect of oil property by the change of oil type was noted. To be specific, for the case of engine oil the efficiency was found to be remarkably delayed in moisture evaporation compared with that of vegetable oil due to the increased viscosity of engine oil. It produced a result of increasing the evaporation of moisture largely relatively high in the drying temperature over 140$^{\circ}C$ compared with the drying temperature 120$^{\circ}C$ drying temperature as the drying time passed. Accordingly, the drying temperature is considered desirable as keeping over 140$^{\circ}C$ regardless of a sort of used oil.

• Korean Journal of Rural Living Science
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• v.9 no.1
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• pp.33-42
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• 1998

The purpose of this study was to find out the dietary attitudes and behaviors, intake frequencies of food groups, health-related opinions and practices, and sociodemographic characteristics of housewives in Wonju-Gun rural area. Interviewers asked 413 housewives about obove informations and then recorded. The results were as followes : Using the factor analysis processing, 17 questions about dietary attitudes and behaviors were categorized into 5 groups such as fidelity of diet, the healthful dietary attitudes, the eating practices concerning about items and amount, eating speed and the extent of coincidence in food preference within a family. The role of the housewives was a major factor affecting the dietary attitudes and behaviors. Those who work as housewives and farmers concurrently had good dietary practices concerning about items and amount, but they were interested about health-directed dietary attitudes at a significantly lower level. Food frequencies of 9 groups, animal protein food, fruits and vegetables, milk and milk products, small fishes such as anchovy, soybean curd and beans, seaweeds, vegetable oil, frying food, soybean paste were significantly associated with subjects' age, role, and education and income level. Whether or not intake of soybean paste was considered. protein food intake was altered, and the difference between two situations increased much more as age was higher. We noticed that intake of soybean paste improved the status of protein nutrition. Our subjects ate calcium sources and dishes using vegetable oil insufficiently. Those who had much interests for good health, revealed to be an active practitioner in the aspects of healthful dietary attitudes, but fidelity of diet, eating practices concerning about items and amount showed significant association with balanced life style.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.259-268
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• 2003

The purpose of this study was to investigate recognition and buying practices of street-vended foods among college students in Chungbuk Area. A general dietary practices including snacks, related factors of buying street-vended foods were analyzed. The results showed that many students had irregular dietary habit, especially more than eighty percent of them skipped breakfast. More than sixty percent of students had frequent snacks. It was investigated that college students ate street-vended foods two or three times per week. The order of frequent choice of street-vended foods was rice cake with pasted red pepper(51.9%), sweet and sour pork(19.7%), sundae(5.7%). In microbiological examination, MPN of Coliform and CFU of standard plate count was over a standard value respectively, and acid value of frying oil revealed over value for maximum limitation point. Therefore, food and equipment in street-vended food store was evaluated as poor sanitation status. Most of college students have opinion that street-vended food store must be kept the line. In conclusion, nutrition education for college students should be required to protect them from unsafe street-vended foods.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.318-331
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• 2010

The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians' perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. 'Musculoskelectal injuries or disorders (65.5%)', 'slips or falls (64.8%)', 'burns (57.7%)', and 'cuts and punctures (48.6%)' were the predominant accidents in foodservice. 'Knives (76 points)', 'steam kettles (41 points)', 'vegetable cutters (34 points)' and 'turn kettles (26 points)' were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, 'carpal tunnel syndrome while washing (2.83 points)', 'burned by frying oil (2.64 points)', 'cut by sharp tools (2.55 points)', 'musculoskelectal injury by moving heavy weight food materials (2.41 points)', and 'injury by slipping on wet workplace floors and trenches (2.19 points)' were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians' perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.

• Journal of Ocean Engineering and Technology
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• v.23 no.6
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• pp.99-104
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• 2009

PTFE has good mechanical and chemical stability at a wide range of temperatures and demonstrates a low friction coefficient value. PTFE is being used for self-lubricating parts in industry. But it shows a high wear rate. Thus, PTFE and nano-diamond powder were mixed into a composite and the wear properties of a PTFE coating layer on Al6061 was investigated. A ball-on-disk type of wear tester was used under a dry condition and different temperatures of oil. After the wear test, the wear track wasexamined by optical microscope. The PTFE-diamond showed the lowest friction coefficient (0.02) of all the lubricants in the experiments. The friction coefficient was shown to be directly related to the diamond powder in the PTFE coating. Adhesion estimations were performed by a scratch test, which is mainly used for coatings. The critical load between the coating and substrate was defined through analyses of the friction load, normal load curve, and acoustic emissions, along with optical microscope observations. The scratch test results showed that an import item (SWISS) gave the highest critical load values.