• 한국식품저장유통학회지
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• 제16권3호
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• pp.342-347
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• 2009

인삼의 저장 유통시키는 기존 방식을 개선키 위한 기초 연구로 표면 세척을 한 인삼의 저장 중에 품질변화를 세척 살균수로 저온 냉각수($2^{\circ}C$), 전해수(pH 8.0-8.5, HClO 80 ppm), 이산화 염소수(5 ppm)를 사용하여 품질특성을 비교 하였다. 경도 분석결과, 모든 처리구에서 연화현상이 발생되는 것으로 분석되었다. 무처리 후 저장 조건의 CT-10 처리구의 경우 15일 경과 후에 급격히 표면의 경도 저하 현상이 나타났으며, $20^{\circ}C$ 저장온도에서는 모든 처리구에서 $10^{\circ}C$에 비교하여 연화에 의한 경도의 변화가 급격히 진행되어 측정이 불가능하였다. 색도의 변화는 저장온도 10, $20^{\circ}C$에서 모든 처리구가 갈변반응이 진행되었다. 상대적으로 저온 냉각수의 세척이 오히려 무처리구 보다 갈변반응이 높게 나타났으며, 전해수와 이산화염소수 처리가 갈변억제 또는 지연을 하는 것으로 나타났다. 중량 감소율은 처리구의 50일까지 중량 감소폭이 유사한 경향을 나타내었다. 저장 15일후 $10^{\circ}C$에서는 무처리구와 비교하여 전해수처리가 가장 효과적인 것으로 나타났으며 이산화 염소수, 무처리구 저온 냉각수 순으로 감소폭이 증가하는 것으로 분석되었다. 저장 30일후에는 저장 15일후와 유사한 경향을 보이고 있으며 전해수 처리구의 경우 중량 감소율이 빠르게 진행되는 것을 알 수 있었다. 저장 50일후는 모든 처리구에서 유의적인 차이를 볼 수가 없었다. 저장 10일후 $20^{\circ}C$에서는 $10^{\circ}C$에서와 같이 처리구별 뚜렷한 경향을 보이지 않았으나 이산화염소수 처리가 가장 감소폭이 높게 나타났다. 살균조건별 미생물의 변화는 10, $20^{\circ}C$에서 전해수 80 ppm이 효과적인 것으로 분석되었다. 또한 세척방법에서 이산화 염소수의 경우 전해수 처리구와 비슷한 경향으로 분석되었다. 세척 인삼의 저장 중 수분 변화(%)는 모든 처리구에서 인삼은 수분의 변화가 나타나지 않는 것으로 분석되었다.

• 상하수도학회지
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• 제25권3호
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• pp.313-324
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• 2011

Several complaints from consumers on red or turbid waters were often filed at the same places although various efforts were made to improve water quality in the drinking water plant. The red water problems were occurred due to corrosion of main water pipe, especially at extremity. The low concentrations of chlorine indicating poor water quality were detected at the problematic location. To solve the poor water quality at the extremity, flushing techniques, i.e., conventional flushing, unidirectional flushing, and continuous flushing, were recently practiced. In this study, effects of conventional flushing on water qualities were examined by comparing turbidity and residual chlorine before and after flushing. In addition, more detailed analyses on water qualities at the tap water were conducted to learn a reduction pattern during flushing. Five items from geographic information system of water distribution were used to obtain a relationship with water quality, washing duration or amounts of washing water. The flushing was effective to meet the National Drinking Water Quality Standard with simple and relatively short time operation. The key operational parameter in flushing was amounts of washing water which should be estimated based on water quality of the consumer's tap water. The positive relationship between the residual chlorine and pipe length implied that detention time in the pipeline was the main cause of the complaints. More experiments on effectiveness of flushing are needed to determine reasonable strategies of flushing.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.368-373
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• 1998

도토리 묵 제조의 최적조건을 찾기 위한 기초자료를 얻기 위하여 수침과 수세정도를 달리하여 제조한 도토리 묵가루의 일반성분 및 이화학적 특성을 조사하였다. 수침과 수세의 정도가 증가할수록 조단백질, 회분, 총페놀은 감소하였으며, 조지방과 식이섬유소는 변화가 거의 없었다. 색도 또한 L값은 증가하였고, a값과 b값은 감소하는 경향을 보였다. 팽윤력은 수침과 수세정도가 증가할수록 증가하였으며, 용해도는 처리정도에 따라 감소하였으나 변화양상이 일정하지는 않았다. 물결합능력은 대조구에서 높았으며 처리정도에 따라 감소하였다. 고유점도 또한 처리정도에 따라 증가하였다. 이러한 결과들은 수침보다는 수세에 의한 영향이 더 컸다.

• 한국물환경학회지
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• 제20권2호
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• pp.120-125
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• 2004

Exposure to volatile disinfection by-products (DBPs) such as chloroform included in chlorinated tap water can occur during household activities via inhalation as well as ingestion and dermal absorption. This study was conducted to examine the significance of inhalation route of exposure since humans are unintentionally exposed to volatile DBPs while staying home. Two sets of experiments were carried out in an apartment to measure: 1) the variation of chloroform concentrations in the living room air following kitchen activities (cooking and dish-washing); and 2) the variation of chloroform concentrations in the bathroom and living room following showering. Cooking, dish-washing, and showering all contributed to the elevation of household chloroform levels. Even a few minutes of natural ventilation resulted in the reduction of the chloroform levels to the background. Estimates of daily chloroform doses and lifetime cancer risks suggested that inhalation of household air during staying home be a major route of exposure to chloroform and that ingestion be a minor one in Korean people. It is also suggested that ventilation be a simple and important measure of mitigating human exposure to volatile DBPs indoors.

• Journal of Biosystems Engineering
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• 제38권3호
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• pp.180-184
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• 2013

Purpose: This study explored the factors influencing heating value in the process of torrefaction of water hyacinth. Methods: Torrefaction was applied with three temperature settings (200, 300, $400^{\circ}C$) and three time settings (1, 2, 3 h) using small electric heaters (11.3L of holding volume). This study investigated the heating values with the washing process and process factors influenced the torrefaction. In addition, this study compared the heating values in washed and unwashed samples and suggested the optimal conditions for increasing heating value. Results: Torrefaction increased the heating value by 8.18 ~ 30.04%. Comparing heating values of each condition, the optimal temperature for torrefaction was $300^{\circ}C$ and holding time was 1 hour. The washing process increased the heating value by 19 ~ 27%. The heating value of the sample treated at $300^{\circ}C$ for three hours was 4310.80 kcal/kg, which was greater than the first class wood pellet of 4300 kcal/kg. Conclusions: This study proved that the torrefaction and washing process increased the heating value of water hyacinth. Therefore, water hyacinth is expected to be an eco-friendly biomass which substitutes for wood pellet.

• 복식문화연구
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• 제21권6호
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• pp.950-960
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• 2013

The purpose of this research is to provide accurate information of household washers and detergents for consumers, so that help the producers who make washing machine and detergent to get basic material and also help consumers to choose washing machine. Experiment was proceed with two type of washers to compare energy consumption, washing performance, rinsing effectiveness further, damage caused by entanglement of laundry and fabric was assessed. Detergent P and T were used to compare the performance related to differences of ingredients of detergent. Soiled fabrics of EMPA 108 set were used to evaluate performance of washing by different types of contamination. A summary of experimental results are : First, for the consumption of water, drum-type washer consumed 53% less than pulsator-type washer. On the other hand, the washing time was almost similar for both these machines, but pulsator-type washer showed shorter progress, implying that power saving was more efficient in this case. Second, the drum-type washer showed better performance for contamination with all types of detergent, but the pulsator-type washer showed better rinsing performance. Third, the drum-type washer performed less data of tangle level and fabric damage. Fourth, detergent "P" exhibited better washing performance than did detergent "T", regardless of the type of soil. And with no limit of detergent variety, water-soluble protein soil showed high removal rate, liposoluble soil especially pigment was hardly removed.

• 대한영양사협회학술지
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• 제15권3호
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• pp.220-231
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• 2009

The principal objective of this study was to evaluate elementary students' awareness of the importance of hand washing, as well as their hand-washing behavior. The data was collected by self-reported questionnaire from 697 students in elementary schools with serving food in a classroom in Busan. Their hand-washing frequency was high, at '3~4 times per day (37.0%)'. 51.0% of the respondents did not wash their hands that often because they were 'not accustomed' to washing their hands, and 35.9% of respondents regarded washing their hands as 'annoying'. The most frequently reported hand washing agent was 'soap and water (71.4%)'. Approximately 95~98% of the respondents always washed their hands after using the bathroom, 87.9% of them washed their hands before eating food, and 86.7% of them washed their hands upon returning home. However, 27.3%, 34.1% and 65.9% of the respondents did not wash their hands after handling money, after eating, and after coughing or sneezing, respectively. Significant factors related to increased hand-washing frequency were gender (p<0.001) and the period of attendance at kindergarten (p<0.05). The mean scores of importance and performance of hand washing were significantly higher for girls than for boys. The group with higher rate (over 4.5/5.0) for the importance of sanitary hand-washing behavior showed significantly higher scores in hand-washing behavior before serving food and before eating than those of the lower rated group (below 4.0/5.0). This study shows that sanitation education is required not only for food handlers but also for students in school foodservices.

• Journal of Acupuncture Research
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• 제29권2호
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• pp.9-14
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• 2012

Objectives : This study was designed to evaluate the pesticide residue of herb medicine through high density ozone water cleaning system. Materials and Methods : We purchased ginseng(Panax ginseng) on market and sprayed pesticides (Diazinon) on ginseng. We analyzed pesticide residue according to washing methods(untreated, ozone water cleaning, ultrasonic cleaning, Water cleaning). As a result of each washing methods, in ozone water cleaning method pesticide residue was much less remained than in Ultrasonic Cleaning method and water cleaning method. Conclusions : High density ozone water cleaning is the best method for removing pesticides of herbal medicine.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.9-16
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• 1999

Effect of storage temperature, washing, and cooking on postharvest-treated pesticide residues in polished rice was investigated. After being treated with each 500 mg/kg of captan, carbaryl, phenthoate, fenthion, fenitrothion, chlorpyriphos-methyl, pirimiphos-methyl, the polished rice was stored for 8 weeks at 4 and 3$0^{\circ}C$, respectively. The penetation rate of carbaryl was the highest as 27.5% and the others, 13 to 18%. The half lives of pesticide residues were estimated as 30 to 230 weeks at 4$^{\circ}C$, but 1 to 12 weeks at 3$0^{\circ}C$. The residues were reduced faster at 3$0^{\circ}C$ than at 4$^{\circ}C$. The half lives of pesticide residues by water washing were estimated as 0.7 to 4.6 trials and the removed with the washing trials. The residues of captan and carbaryl in cooked rice were removed 100 and 98%, respectively, comparing to initial residues concentration in treated rice but those of other 5 pesticides were removed 80%.

• 농업과학연구
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• 제39권4호
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• pp.569-575
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• 2012

This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.