• 한국식생활문화학회지
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• 제16권5호
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• pp.442-450
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• 2001

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

• 한국식품조리과학회지
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• 제23권5호
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Preventive Nutrition and Food Science
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• 제19권4호
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• pp.358-362
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• 2014

Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of $60^{\circ}C$. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A~D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15~0.21). Apparent viscosity (${\eta}_{a,50}$), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of (G') were much higher than those of (G") over the entire range of frequency (${\omega}$) with the high dependence on ${\omega}$, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.

• 한국식품조리과학회지
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• 제19권5호
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Nuclear Engineering and Technology
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• 제49권3호
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• pp.556-561
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• 2017

Serving as an excellent adsorbent and inorganic ion exchanger in the water purification field, zeolite 4A has in this work presented a strong capability for purifying radioactive waste, such as $Sr^{2+}$, $Cs^+$, and $Co^{2+}$ in water. During the processes of decontamination and decommissioning of suspended solids and organics in low-level radioactive wastewater, the purification performance of zeolite 4A has been studied. Under ambient temperature and neutral condition, zeolite 4A absorbed simulated radionuclides such as $Sr^{2+}$, $Cs^+$, and $Co^{2+}$ with an absorption rate of almost 90%. Additionally, in alkaline condition, the adsorption percentage even approached 98.7%. After conducting research on suspended solids and organics of zeolite 4A for the treatment of radionuclides, it was found that the suspended clay was conducive to absorption, whereas the absorption of organics in solution was determined by the species of radionuclides and organics. Therefore, zeolite 4A has considerable potential in the treatment of radioactive wastewater.

• Ocean and Polar Research
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• 제42권4호
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• pp.271-281
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• 2020

We investigated mesozooplankton in the Yellow Sea in spring to understand its community structure and relationship with environmental factors. Total mesozooplankton density ranged from 1,542 to 7,367 ind. m-3 and the biomass ranged from 3 to 42 mg C m-3. The total density and biomass had a positive relationship with chlorophyll-a (chl-a) concentration. The mesozooplankton community was divided into two groups at 125.5 E by cluster analysis: one was an inshore group and the other was an offshore group. The inshore group of mesozooplankton was of high density but low diversity, while the offshore group was of high diversity but low density. Copepod Acartia hongi and its copepodites were the most abundant species, comprising 27.8% of the total mesozooplankton density. A. hongi was especially abundant at the inshore, serving as the indicator species of the inshore group. Redundancy analysis found a positive relationship between the density of A. hongi and chl-a concentration. Oithona similis and Centropages abdominalis were 2nd and 3rd dominant species comprising 9 and 7% of the total density, respectively. The density of O. similis was positively related to water depth, but C. abdominalis was related to chl-a concentration. Chl-a concentration seems to influence significantly the mesozooplankton community structure in the Yellow Sea in spring, rather than water temperature or salinity.

• Journal of Nutrition and Health
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• 제18권4호
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• pp.283-292
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• 1985

대학 급식 시설의 위생 실태를 평가하기 위해서 오뎅국의 생산 과정을 통한 소요시간 및 온도상태 측정 pH 및 Aw측정, 미생물 검사를 실시하여 HACCP model에 의해 분석, 평가한 결과는 다음과 같다. 1 )소요시간 및 온도상태 측정 결과. 재료들의 조리후 실온방치 단계와 국물의 보온단계에서 철저한 관리가 요구된다. 2 ) pH및 Aw측정 결과, 대부분의 단계가 미생물 증식에 적합한 조건이었다. 3 )음식에 대한 미생물 분석 결과, 재료들의 미생물적 품질이 대체로 낮았다. 또한 조리후 급식전 보관단계에서 장시간 실온에 방치되므로 미생물의 오염 및 증식 기회가 많았다. 4 ) 오뎅국 생산에 사용되는 기구, 설비, 용품 및 용기에 대한 미생물 분석 결과 뚝배기, 장갑, 행주와 도마에 대한 즉각적인 시정이 요구된다. 5 ) 이상에서 오뎅국 생산 단계에서의 critical control points는 재료, 전처리, 후처리 및 급식전 보관단계로 지적되었다.

• 한국농림기상학회지
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• 제3권2호
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• pp.96-104
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• 2001

작물모형 등 생태계 관리용 의사지원수단의 적용공간이 점 단위에서 지역규모로 확대되는 추세에 따라 이들 모형의 구동변수로 가장 널리 이용되는 일 최고 및 최저기온 공간변이의 정확한 추정이 요구된다. 특히 고도변이가 심하고 지형이 복잡한 우리나라의 경우 국지기온의 결정인자가 다양하여 단순한 기존의 공간내삽기법을 개선할 필요성이 더욱 절실하다. 본 연구에서는 해발고도에 따른 일별 기온 변화양상을 분석하여 계절별 기온감율을 결정하고 이를 이용한 기온 공간내삽방법에 의해 일 최고 및 최저기온을 추정하여 그 추정오차를 기존 방법과 비교하였다. 먼저 기상청 63개 표준관측소에서 수집된 1999년 한 해 동안의 일 최고, 최저기온 값을 이들 관측지점의 위도, 경도, 해안 거리 및 표고에 회귀시켜 최적모형을 작성하고, 이 모형의 표고 편회귀계수를 기온감율로 간주하였다. 이 기온감율의 계절변동을 주기함수화 하여 거리가중에 의한 내삽과정에 표고편차의 영향을 추가하였다. 기상청 자동기상관측소 267개 지점에 이 방법을 적용하여 2000년 1월, 5월, 8월의 임의 날짜 최고 및 최저기온을 추정하고 이를 기존의 방법에 의해 추정된 결과와 비교한 결과, 오차평균, 절대오차평균, 그리고 평방근 오차평균 측면에서 연중 지속적인 개선효과를 보였다. 이 방법은 적용이 간편하고 추정간의 신뢰도가 높아 기존의 거리가중법이나 연평균 기온감율 적용법을 대신하여 하루 단위의 시간규모와 1km 이상 수 km 단위의 공간규모에서 실용적인 기온변이 추정법으로 사용할 수 있다.

• 한국의류학회지
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• 제34권4호
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• pp.553-562
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• 2010

This survey investigates the conditions of summer working uniforms for contracted foodservice workers. The data were obtained from 67 workers through in-depth interviews (July 2005~October 2005). The results of study are as follows: The working environment changed to menu and cooking method (air temperature $28\sim37^{\circ}C$, humidity 72~86 %RH, radiant temperature $27\sim37^{\circ}C$, air velocity 0.14~0.37m/sec). They answered that the working environment has high temperatures, humidity, excessive noise, and liability to slide. The typical accidents were burns, cuts, slide, and ligament injuries in the workplace. Work duties consisted of cooking, serving food, washing, and cleaning up leftover food. All the employees carried out multi tasks. The primary working postures and motions were standing, crouching, and lifting. The female workers usually wore underwear (panty and brassiere), upper and lower work wear, aprons, waterproof-aprons, cotton-gloves, rubber-gloves, socks, and rubber-boots. The satisfaction of the uniform was relatively low for trousers and waterproof-aprons. The answer about the fit was generally "comfortable." They answered "back," "chest," and "head" were wet with perspiration during work. The uncomfortable parts were the crotch and neck. Questions concerning their satisfaction with the material of uniforms indicated a high rate of dissatisfaction, particularly for ventilation and absorbency. In case of the colors of the working uniform, workers preferred white color for the upper part, and black color for the lower part.