• Textile Coloration and Finishing
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• v.26 no.3
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• pp.230-236
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• 2014

The kapok fibers which are the functional fiber materials having natural hollows are environment friendly materials the demand and interest of which are increasing. The kapok fibers are environment friendly and natural hollow fibers which are 5-8 times lighter than cottons and have excellent performances in thermo keeping property, air permeability, bulkiness and resilience. In this study, the pretreatment according to the dyeing behaviors of kapok fibers were studied. Pretreatment(scouring, bleaching) were a variety of conditions. Scouring and bleaching, images of changed surfaces and cross-sections and dyeing behaviors of the dye-o-meter according to the concentration measured in meters and compared. Although the final exhaustion ratio of the kapok fibers scoured with a high concentration recipe was almost as same as that of the kapok fibers bleached with a high concentration recipe, the initial absorption speed of the kapok fibers scoured with the high concentration recipe was faster than that of the kapok fibers bleached with the high concentration recipe.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Journal of the Korean Dietetic Association
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• v.5 no.1
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• pp.100-115
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• 1999

With the growing number of nutrient calculation software packages on the market, there are need to compare each programs. Since each program use different nutrient databases, the result of calculation may be different in value. In this study, we use three(A, B, C) most popular program package to compare the result of nutrient calculation. For the analysis, 24hour recall data from 97 preschool children, 66 university students and 95 aged persons were used. For the calculation if subjects gave the complete recipe, recipes from the subjects were used. Otherwise, recipe from the program database were used. Common 15 nutrients of which all program can give results, are analyzed and compared for mean nutrient intake and nutrient intake for food groups. Ten nutrients among 15 nutrients which have RDA were analyzed for % of RDA and the distribution of RDA. Mean nutrient intake of Fe, vitamin A, Na were statistically different among results of the calculation using three programs(p<0.001). The distribution of Fe, vitamin A and vitamin $B_2$, niacin were statistically different among three results of the calculation using three program(p<0.001, p<0.05). Nutrient intakes of food groups were statistically different in cereal and products, bean and products, vegetables, fruits, fishes and shellfishes, milk and products, beverages, and seasonings(p<0.0001). It is hard to say that the difference among three program are coming from the difference from nutrient database or recipe database in this study. With these result, we conclude that it is necessary to evaluate nutrient database and recipe database as the foremost consideration in selecting nutrient calculation software. Those differences should be considered when interpreting results, comparing results with other studies, and when developing treatment plans in the clinical settings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.29-33
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• 1982

Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.11
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• pp.955-962
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• 2016

In recent years, there have been emerging needs for standardized software-based motion application development for better scalability and support for multiple operation modes for small quantity batch production. Although a software-based motion system provides a basis for constructing multiple operation modes on a machine, it is not easy to construct such systems without tools for defining multiple motion operation modes and standardized mode-change protocols. This paper proposes a motion recipe concept to overcome this problem; the concept includes the authoring of multiple motion operation modes using the PLCopen-compliant motion function blocks and communication protocols to trigger operation mode changes from an external interface. The motion recipe was implemented by extending an IEC 61131-3 compliant IDE called Beremiz, and the correctness of the motion recipe-based application behavior was verified on a real testbed.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Food Science and Preservation
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• v.10 no.3
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• pp.308-313
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• 2003

In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.122-134
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• 2019

The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.10
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• pp.1441-1446
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• 2022

Modern people can access various information about food recipes very easily on the Internet or social media. As the supply of food recipes increases, it is difficult to find a suitable recipe for each user in the overflowing information. As such, the need to provide information by reflecting users' requirements has increased, and research related to food recipes and cooking recommendations is becoming active. In addition, the Internet, video, and application markets using this are also rapidly activating. In this study, in order to classify recipes from the user's perspective of food recipe users, the user's review data was applied with the k-mean clustering technique, which is unsupervised learning, and a "food recipe classification model" was derived. As a result, it was classified into a total of 25 clusters including information needed by many users, such as specific purposes and cooking stages.