• Korean Journal of Occupational Health Nursing
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• v.9 no.1
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• pp.5-17
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• 2000

The occupational health nursing guideline for primary care was developed by the Korean Academic Society of occupational health nursing and the organization for occupational health nurses (currently known as the Korean Association of Occupational Health Nurses) in 1993. Since then, there have been many changes in the health care environment and job performance of occupational health nurses. Appropriate revisions are necessary of the guidelinea based on this background. The purpose of this study was to describe the use of the occupational health nursing guideline for primary care and to analyze the characteristics of primary care activities by occupational health nurses. The questionnaire was mailed to 150 occupational health nurses(OHNs) with the response rate of 64%. The results can be summarized as follows; 1. 65.6% of OHNs have been using the guideline for primary care and 75.9% of them agreed that the guideline was be helpful for their job. 2. Common symptom care, emergency care and chronic illness care were more frequently implemented than occupational disease care by OHNs. In manufacturing industries, emergency care was more frequently implemented than chronic illness care in contrast to the service industries. 3. Most frequent common symptoms treated by OHNs were indigestion, diarrhea, abdominal pain, headache, and coughing. In the case of chronic illness, OHNs more frequently treated diseases of the gastro-intestinal system, skin and sensory organs, and the respiratory system. Emergency care for bruises, burn, and abrasions was more frequently provided. VDT syndrome was the most common occupational disease cared by OHNs in manufacturing and service industries. 4. OHNs prescribed the medicine for external application more frequently than internal medicine. Remedy for colds, analgesics, vitamins, and digestives were more frequently used. From these results, we suggest that the guideline should be revised to emphasize the activities consisting problem finding such as health assessment, physical examinations, monitoring and screening, and to renew the drug list in the range of over- the counter medication (OTC). In the future, the guideline will include the strategies for the role as the case manager.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.5
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• pp.445-451
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• 2019

In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at $-80^{\circ}C$, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.397-404
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• 2005

Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.

• Journal of Environmental Science International
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• v.18 no.3
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• pp.299-308
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• 2009

We manufactured PVA-derived hydrogels using a foam generation technique that has been widely used to prepare colloidal gas aphrons(CGA). These gels were differentiated to the conventional gels such as for medical or pharmaceutical applications, which have tiny pores and some crystalline structure. Rather these should be used in de-pollution devices or adhesion of cells or biomolecules. The crosslinkers used in this work were amino acid, organic acid, sugars and lipids(vitamins). The structures of the gels were observed in a scanned electron microscope. Amino acids gels showed remarkably higher swelling ratios probably because their typical functional groups help constructing a highly crosslinked network along with hydrogen bonds. Boric acid and starch would catalyze dehydration while structuring to result in much lower water content and accordingly high gel content, leading to less elastic, hard gels. Bulky materials such as ascorbic acid or starch produced, in general, large pores in the matrices and also nicotinamide, having large hydrophobic patches was likely to enlarge pore size of its gels as well since the hydrophobicity would expel water molecules, thus leading to reduced swelling. Hydrophilicity(or hydrophobicity), functional groups which are involved in the reaction or physical linkage, and bulkiness of crosslinkers were found to be more critical to gel's cross linking structure and its density than molecular weights that seemed to be closely related to pore sizes. Microscopic observation revealed that pores were more or less homogeneous and their average sizes were $20{\mu}m$ for methionine, $10-15{\mu}m$ for citric acid, $50-70{\mu}m$ for L-ascorbic acid, $30-40{\mu}m$ for nicotinamide, and $70-80{\mu}m$ for starch. Also a sensory test showed that amino acid and glucose gels were more elastic meanwhile acid and nicotinamide gels turned out to be brittle or non-elastic at their high concentrations. The elasticity of a gel was reasonably correlated with its water content or swelling ratio. In addition, the PVA gel including 20% ascorbic acid showed fair ability of cell adherence as 0.257mg/g-hydrogel and completely degraded phenanthrene(10 mM) in 240 h.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.583-589
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• 1989

In order to improve the quality and yields of barley tea(water extracts), enzymatic hydrolysis was carried out with using three kinds of mired enzymes of ${\alpha}-amylase,\;{\beta}-amylase$ and protease. The barley treated with enzymes were the crushed , soaked and slightly roasted(light brown) Youngsanbori(hulless) and the physical, chemical and sensory characteristics were investigated. The results showed that enzymatic hydrolysis caused a signigicant increase in solid yields (80%) of barley tea, particularly with the mixed enzyme 5,000 which has higher activity of ${\alpha}-amylase$ than the other enzymes. The intrinsic viscosity of barley tea was reduced by enzymatic hydrolysis as the value of dextrose equivalent increased The Hunter L, a, b values was lower for the enzyme treated barley tea but showed not significant difference with reaction time. The organoleptic evaluation clearly showed that both intensity and acceptability of odor and taste was markedly Increased. The roasted nutty, and sweety odor and taste were particular in increase by mixed enzyme 5,000.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.15-20
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• 2002

Quality variation of plastic pouch packing of Changran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20 and $30^{\circ}C$, respectively. The kind of plastic pouch used in this study were polyethylene/nylon/linear low density polyethylene (PE/Ny), polyethylene terephthalatefpolyethyleneflinear low density polyethylene (PET) and low density polyethylene (PE). In the higher storage temperature, the faster increase of$ CO_2$, concentration and volume of pouch packing in all kinds of pouch. However, the highest value of pH, L-value, volatile basic nitrogen (VBN) and viable cell counts were shown in PE, the next was PET and PE/Ny, Overall, Changran-Jeotgal produced by improved process showed a little change of physical and chemical characteristics than conventional process. From above results, relationship between quality parameters were predicted pH, L-value, VBN and sensory score were highly correlated, therefore, these parameters is expected to uses as shelf-life indicated elements in cease of plastic pouch packaging.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.460-465
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• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1215-1221
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• 2009

The purpose of this work was to improve the quality of Jeungpyun made with rice sourdough, which was prepared using a mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains, and to also develop a new process for Jeungpyun preparation using the rice sourdough. The Jeungpyun was manufactured through proofing for 3 hr at $30^{\circ}C$ and steaming steps after mixing the ingredients, including pre-fermented rice sourdough, rice powder and water. After proofing, the expansion ratio of the Jeungpyun dough ranged from 109 to 135% and the pH was decreased to pH 3.80$\sim$4.09. The volumes of the Jeungpyun samples prepared with rice sourdough were 18$\sim$45% greater than that of the control. In particular, the Jeungpyun made with rice sourdough containing 10% brown rice (CM-10) had a significantly greater volume (266 mL). Also the rice sourdough Jeungpyun samples had well developed dense porous structures compared to the control. According to sensory evaluations, the sample prepared with rice sourdough containing 10% brown rice was preferred. Finally, the physical quality (texture properties) and microbiological shelf-life of the Jeungpyun was improved by using the rice sourdough.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.209-214
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• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.84-91
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• 2005

We investigated fermentation characteristics and the amount of exopolysaccharide (EPS) produced, and the correlation between EPS and rheological properties in stirred yogurt fermented with Streptococcus thermophilus St-Body 1. The changes of pH and lactic acid concentrations of yogurt showed different patterns according to fermentation temperatures. About 20 to 40% of lactose was utilized during 6 hrs incubation. The higher number of lactic acid bacteria was obtained at 31℃ incubation temperature rather than other incubation temperatures. The higher amount of EPS was produced at 12 hr or 24 hr rather than other incubation period at the same fermentation temperatures. The viscosity continuously increased during the fermentation period, however the syneresis of yogurt was shown the lowest value at 37℃ for 30 hrs incubation. In physical properties, the hardness and adhesiveness increased continuously with decreasing cohesiveness and elasticity as incubation process was extended. The stirred yogurt fermented with S. thermophilus St-Body 1 at 37℃ for 24 hr resulted in the highest score at each sensory evaluation category.