• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.48-57
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• 1982

In order to improve the quality of traditionally sun-dried red peppers and to increase the efficiency of drying performance, three types of solar dryers were designed and built, and drying performance of the solar dryers was compared to traditional sun drying. Results obtained from the experiment are summarized as fallows: 1. The air temperature and relative humidity profiles over a 8-hour period measured at the specified locations in the drying chamber of solar dryers appeared to have large variation in each dryer. The rate of drying increased with the temperature rise in the drying chamber of the solar dryer. 2. In general. drying with solar dryers proceeded faster than traditional sun drying. With A'-type of solar dryer developed in the second experiment it was possible to dry red peppers in seven days from an initial moisture content of 80% to safe storage conditions. The drying time with the A'-type solar drier was 50% shorter compared to traditional sun drying. 3. Red peppers appeared to have an increasing or constant-rate drying period until the weight of the product was reduced to about one half the initial weight, followed by a falling-rate drying period. When the dried red peppers were exposed to the atmospere during the night, the moisture content increased as much as 6%, which is much higher than for the grains. 4. It was suggested from the experiment that either a heat storage system or a supplemental heating system in the solar dryer was desirable for more efficient drying operation. 5. It was shown that the solar dryer developed in this study may be suitable for drying other vegetables and fishes, and also offered additional advantages of saving in drying time, maintaining sanitation and minimizing contamination by dust, insects and unfavorable weather condition.

• Korean Journal of Veterinary Service
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• v.26 no.2
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• pp.151-156
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• 2003

This study was carried out to get a fundamental information for improvement of reproductive performance in gilt. We investigated the effects of breeds on body weight, age, body length, wither's height, girth and backfat thickness, and the serum concentrations of estradiol-17${\beta}$, cortisol and progesterone at first estrus and mating of gilts. A total of 47 gilts of Duroc, Landrace and Yorkshire, produced at Livestock Experiment Station, Chungnam livestock sanitation research institute from 2000 through 2002, were used for this experiment. Body weight, age and girth of Duroc at frist estrus and mating were higher than those of Landrace and Yorkshire. There were no differences on body length among the three breeds at frist and mating. Wither's height of Duroc and Yorkshire at first estrus and mating was higher than that of Landrace. Backfat thickness of Yorkshire was thinnest among the three breeds at first estrus, but there were no differences on backfat thickness among the three breeds at first mating. Serum estradiol-17${\beta}$ concentration of Landrace(45.0 pg/ml) at first estrus was higher than that of Yorkshire(27.4 pg/ml) and Duroc(21.8 pg/ml), but there were no differences on estradiol-17${\beta}$ concentration (from 18.5 to 31.9 pg/ml) among the three breeds at first mating. Serum cortisol concentration of Duroc at first esturs and mating was higher than that of Landrace and Yorkshire. There were no differences on serum progesterone concentration among the three breeds at first estrus and mating of gilt.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.91-100
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• 2012

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

• Journal of the Korean Dietetic Association
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• v.8 no.1
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.19-25
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• 2008

We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.9 no.1
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• pp.14-22
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• 1999

This study was conducted to evaluate workplace protection factors(WPF) for two half-facepiece respirators (HR-1, HR-2) in welding workplace and to provide data on the workplace performance of negative-pressure, half-facepiece respirators against airborne particulate contaminants. The outside iron oxide(Fe2O3) concentration of welding fume for the respirator HR-1 ranged from 0.177 to $12.508mg/m^3$ with a geometric mean of $1.118mg/m^3$ and the HR-2 respirator showed a iron oxide range of 0.500 to $3.494mg/m^3$ with a geometric mean of $1.082mg/m^3$. But the inside oxide concentration of welding fume for the respirator HR-1 ranged from 0.002 to $0.364mg/m^3$ with a geometric mean of $0.019mg/m^3$ and the HR-2 respirator showed a iron oxide range of 0.012 to $0.639mg/m^3$ with a geometric mean of $0.041mg/m^3$. The iron oxide inside concentrations were significantly less than $5mg/m^3$(TLV) for both of respirators. The WPF were ranged from 3 to 3744 with a geometric mean of 60 for HR-1 and range from 2 to 129 a geometric mean of 26 for HR-2. And, in this study, the 5th percentile of the workplace protection factors for half-facepiece aspirators (HR-1, HR-2) were 11.2 and 7.1, respectively. The correlation relationship between the Quantative Fit Factors(QNFT) and the WPF for half-mask negative pressure respirators were 0.099 and 0.460.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.322-332
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• 2007

The purposes of this research were to examine the effect of the catering company's dietetic internship program through a self-evaluating ability test about management performance between pre and post internship programs and consequently to suggest improvement in the internship program. In this study, two types of questionnaires were conducted in July and October 2006, targeting 41 dietetic interns who trained in a 6 months internship program. Except the 4 dropped interns, data from 37 interns were collected and used for statistical analysis, using the SPSS Win 11.0 version. The results of this study were as follows: First of all, the analysis on the effect of the internship program according to classified management segments showed significant improvements in the following order: purchase management (p<0.001), computer program management (p<0.001), facilities management (p<0.001), accounting management (p<0.01), personnel management (p<0.01), retention management (p<0.01), sanitation management (p<0.01), service management (p<0.01) and foodservice management (p<0.01). However, there was no significantly improvement in management of clients. Secondly, the result of the analysis on the details of each management segment that were significant improvement and changing score was the top 5 duties were as follows: In the purchase management, the score of weekly and daily order management was increased 1.0 (p<0.001), the score of weekly inventory management was 0.81 (p<0.001). In the computation office management, expenses handling through a computer program was 0.65 (p<0.01). In the personnel management, the score of work schedule management increased 0.81 (p<0.001). In the accounting management, the score of monthly profit and loss account management was 0.65 (p<0.001). Furthermore, qualified educational programs connected with the internship program will have to be systematically developed and continually carried out in order to improve service and management abilities of branch managers.

• Health Policy and Management
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• v.9 no.4
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• pp.15-40
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• 1999

To assess the university health service organization(UHSO) and its school health programs a questionnaire survey for all of 186 four-year colleges in Korea was conducted from December 1. 1998 to March 31. 1999. The response rate was 91.9 percent(171 universities). The UHSO was established in 116 universities(67.8%L The most common name of UHSO. used in 61 universities(52.6%). was school health center. Only 45(38.8%) of the 116 universities surveyed had a committee to support and run the UHSO. The percentage of universities that had committee was higher in national universities and those with a large number of students. The average number of staff working in the UHSO was 3.5; 4.6 in national universities; and 7.1 in universities with more than 15.000 students. There were 43 universities(37.1%) which had a part-time physician and 104 universities (89. 7%) had full-time nurses. Only 4 universities(3.4%) had a independent facility for the UHSO while most of UHSO were housed in other building. The UHSO had an independent budget in 86 universities(74.1%). The average budget per university was 46.890.000 won: private universities had more budget with 59.170.000 won on average than national universities with 36.990.000 won. The average budget allocated per student was 4.362 won. A regular physical examination was performed in 72 universities(62.1%). The percentage of university that performed regular physical examination was higher in private universities than in national universities. Health counseling was performed in 113 universities(97.4%) and vaccinations in 87 universities(75.0%). Medical care services were performed in 87 universities(75.0%). and the private universities and those with over 10.000 students provided the student with more services. Environmental sanitation was executed in 73 universities(62.9%) and health education was conducted in 68 universities(58.6%)' The school health management activities were promoted in 104 universities(89.7%) out of 116 universities with UHSO. Only 12 universities(10.3%) published reports on the achievements and performance of the UHSO. Only 29 universities(25.0%) had a continuing education for employees of the UHSO.