• Food Science and Preservation
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• v.16 no.3
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• pp.342-347
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• 2009

We sought to improve the methods for washing fresh raw ginseng. The quality of ginseng surface-washed by different methods was evaluated during storage at 10C and $20^{\circ}C$. The raw ginseng surface-washing method was a full-cone spray-type procedure using water and air. The water for decontamination had an electrolysis value of 80 ppm, also known as electrolysis water $2^{\circ}C$ water and water containing 5 ppm chlorine dioxide, were also used for decontamination. The Hunter color (${\Delta}E$) of ginseng washed with water withan electrolysis value of 80 ppm, or water with 5 ppm chlorine dioxide, was greater than that seen after other washing methods were used. The weight loss after washing with 5 ppm chlorine dioxide water was similar to that seen after washing with $2^{\circ}C$ water or 80 ppm electrolysis water. Reductions in total microorganism levels, and counts of yeasts and molds, assayed 10 days after washing with 5 ppm chlorine dioxide water were greater than seen after use of other sterilization methods. Quality maintenance on storage, at both 10C and 20C, after washing with 80 ppm electrolysis water, was better than that noted after other sterilization methods. The moisture content of washed ginseng was similar under all storage conditions tested.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.3
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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.

• Food Science and Preservation
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• v.5 no.4
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• pp.368-373
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• 1998

The effects of steeping and washing were investigated in the physicochemical properties of acorn flour. The contents of crude protein, ash and total phenol of acm flour were gradually decreased with the steeping days and washing times. However, the contents of crude fat and dietary fiber were little different. The more steeping days and/or washing times became large, the more the color of acorn flour became light. Swelling power was enhanced by increasing of steeping days and washing times but solubility was some decreased Water binding capacity was decreased and intrinsic viscosity was increased with the increased steeping days and washing times. Washing times were more influential than steeping days to those changes.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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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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• v.38 no.3
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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.

• The Research Journal of the Costume Culture
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• v.21 no.6
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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.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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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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• v.29 no.2
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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.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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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%.

• Korean Journal of Agricultural Science
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• v.39 no.4
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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.