• Korean journal of food and cookery science
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• v.27 no.4
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• pp.55-65
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• 2011

This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.

• Proceedings of the Korean Magnestics Society Conference
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• 1996.05a
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• pp.26-27
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• 1996

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.91-92
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• 2006

Metallic foams have a combination of attractive properties such as high specific mechanical properties and good energy absorption characteristics. This paper presents the properties of steel foam sandwiches produced using powder metallurgy approach. Metallic powder, solid polymeric binder and a foaming agent are dry-mixed and molded into the desired shape. The molded powder mix is then heat-treated to foam, debind and sinter the material. The resulting material has an open cell structure with high porosity. The structure and properties of sandwiches specimens produced with the process are presented and discussed.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.40-46
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• 2011

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ and after 12 h at $25^{\circ}C$. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.91-96
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• 2021

This study was performed to provide fundamental data on hygiene and quality control of ready-to-eat sandwiches. Predictive models were developed to the kinetics of Staphylococcus aureus growth in these sandwiches as a function of temperature (10, 15, 25, and 35℃). The result of the primary model that used the Gompertz equation showed that the lag phase duration (LPD) and generation time (GT) decreased and the exponential growth rate (EGR) increased with increasing storage temperature. The secondary model showed an R² for M and B of 0.9967 and 09916, respectively. A predictive growth model of the growth degree as a function of temperature was developed. L(t)=A+Cexp(-exp(-B(t-M))) (A=Initial contamination level, C=MPD-A, B=0.473166-0.045040*Temp-0.001718*Temp*Temp, M=19.924824-0.627442*Temp-0.004493*Temp*Temp, t=time, Temp=temperature). This model showed an R² value of 0.9288. All the models developed in this study showed a good fit.

• International Journal of Human Ecology
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• v.13 no.1
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• pp.171-181
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• 2012

The effect of nutritional information on healthier menu choices have been reflected in previous research and nutrition policy efforts. This study further examines the relationship between healthy menu choices and three consumer characteristics - Future Orientation, Regulatory Focus, and Need for Cognition. A $3{\times}3$ experimental design was used with varying food types (burger sandwiches, sub sandwiches, and salad dressing) and the degree of nutritional information (no information, total calories only, and full nutrition information). It was found that having more nutritional information, and individuals with Future Orientation and Promotion Focus were associated with the choice of healthier menus. More specifically, those with high Consideration of Future Consequences and with Promotion Orientation switched their choices to the healthier ones with the provision of nutritional information.

• Electrical & Electronic Materials
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• v.10 no.10
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• pp.1016-1021
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• 1997

Magneto resistance properties in spin-valve sandwiches with various thickness of nanmagnetic layer in contact with the ferromagnetic NiFe film were investigated. The NiFe layer in contact with the NiO film was pinned by strongly exchange-biased coupling and the free NiFe layer at the film surface induced a sharp change in the magnetoresistance at -5~15Oe due to small coercivity. The NiO/NiFe/Cu/NiFe film showed a magnetoresistance ratio in the range of 2.3~2.9% and a field sensitivity above 2.2%/Oe with various of nonmagnetic layer. The NiO/NiFe/Cu/NiFe film of the field sensitivity above 2.2%/Oe suggests stang possibility of magnetic sensor matter.

• Structural Engineering and Mechanics
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• v.12 no.4
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• pp.363-376
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• 2001

Sandwich plates are widely used in lightweight design due to their high strength and stiffness to weight ratio. Due to the heterogeneous structure of sandwich plates, they can exhibit local instabilities (wrinkling), which lead to a sudden loss of stiffness in the structure. This paper presents an analytical solution to the wrinkling problem of sandwich plates. The solution is based on the Rayleigh-Ritz method, by assuming an appropriate deformation field. In contrast to the other approaches up to now, this model takes arbitrary and different orthotropic face layers, finite core thickness and orthotropic core material into account. This approach is the first to cover the wrinkling of unsymmetric sandwiches and sandwiches composed of orthotropic FRP face layers, which are most common in advanced lightweight design. Despite the generality of the solution, the computational effort is kept within bounds. The results have been verified using other analytical solutions and unit cell 3D FE calculations.

• Proceedings of the Korean Magnestics Society Conference
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• 1997.11a
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• pp.52-53
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• 1997

• Proceedings of the Korean Magnestics Society Conference
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• 1995.10a
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• pp.100-101
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• 1995