• Analytical Science and Technology
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• v.37 no.1
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.05a
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• pp.300-303
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• 1999

For the fast dry of the aqueous tape, the process which water was replaced by organic solvent was proposed. So-called, it was the solvent washing dry, Three organic solvents (methanol, ethanol, and acetone) were selected for the washing solvent. The weight loss of the washed tapes was measured to evaluate the dry rate of the tapes and dried tapes were examined the generation of the cracks with the variations of the organic solvent and the washing time. Methanol, ethanol, and acetone were all available organic solvents for this method. The tapes washed in methanol, ethanol, and acetone were dried rapidly for twenty minutes. After thirty minutes, the weight losses were not any more. The solvent of the lower surface tension can decreases the crack of dried tape. If solvent substitutes water completely, though it was fast dried, crack can be eliminated. The tape casting system was designed for the solvent washing dry and prepared. An homogeneous tape was established by continuous tape casting process.

• Clean Technology
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• v.26 no.1
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• pp.13-21
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• 2020

Air pollutants in a subway are complexly caused by outdoor factors such as ventilating opening and indoor factors such as the movement of passengers on the subway. According to recent research results, most of the air pollutants generated in subway tunnels and stations are caused by indoor variables such as train movement. To control air pollutants such as particulate matter (PM), a prevention facility such as the electrostatic precipitator (EP) or bag filter collector was required in a subway station. In particular, the PM removed by the EP must be kept clean continuously to manage PM effectively. Therefore, a nano-bubbling washing system was developed in this study to clean a contaminated collecting plate in an EP at the main subway tunnel in Seoul. Removal efficiency compared with normal water and nano-bubbling water was likewise studied. As a result, the washing efficiency of collective PM increased in accordance with the increasing of injection pressure, with nano bubbling washing being 130.8% higher than tap water. According to increase in washing times, the maximum washing efficiency was 143.1% higher than tap water, but suitable washing times were less than 3 times. According to the results of the washing efficiency by variation of residence time, it was confirmed that the maximum residence time of nano-bubble water was maintained within 5 minutes.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.131-143
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• 2011

The purpose of this study was to investigate i) the current state of washing knowledge and washing habits ii) the effect of washing behaviors on washing satisfaction. A survey questionnaire was developed and implemented to married women in their 30's or 40's. A total of 210 responses were analyzed by frequency analysis, t-test and ANOVA with PASW18.0. The results are as follows. First, the ways in which women do the laundry was analyzed. Married women in their 30s and 40s usually do the laundry at home and are familiar with washing symbols and do not rely on common sense. Most of them like to rely on the washing machine guidelines for detergent concentration and use the right amount for environmental protection. They also adjust the washing machine setting effectively considering laundry time, water temperature and care label. Second, the groups divided by demographic variables showed meaningful results about washing knowledge. Particularly, there is no significant difference on washing knowledge between housewives and career women. Third, the groups divided by the levels of washing habits showed suggestive results about washing satisfaction. The groups who have correct washing habits generally a indicated high degree of washing satisfaction. Finally, marketing implications for the businesses of laundry, laundromat and the manufacturers of washing machine are suggested.

• Journal of Food Hygiene and Safety
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• v.8 no.4
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• pp.241-249
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• 1993

This study was performed to investigate the remainity of synthetic surfactant (LAS) by HPLC and the microbial contamination on stainless steel dishes. For the maintenance and the improvement of school lunch program's safety, the remainity of synthetic surfactants (LAS) on stainless steel dishes washed with auto dishwasher was investigated by HPLC, and the microbial contamination on same dishes was surveyed. The results were as follows: (1) The remainity of synthetic surfactant (LAS) a) The residue of LAS was very small because of the repeated washing of dishes by strong pressurized water. b) The remainity range of LAS on stainless steel dishes was 2.1~7.2 $\mu\textrm{g}$/dish. The remainity of general surfactants was higher in cold water then warm water. The amount of residual general surfatants was 5.95 $\mu\textrm{g}$/dish in cold water, and 2.95 $\mu\textrm{g}$/dish in warm water. There was no difference of the remainity of special surfactants by water temperature. The amount of residual surfactants was 3.9 $\mu\textrm{g}$/dish. c) There was no difference of residue amount by washing times. (2) The microbial contamination after washing with general surfactants. 1) The mean MPN of E. coli was 203(53~345) on 1 hr, 19(6~28) on 2 hrs, in cold water, and 1100(only 1 dish of 1 school) on 1 hr, 24(6~42) on 2hrs. 2) After washing with general surgactants the mean of contamination by general microbials was 956(25~2300)on 1 hr, 694(45~2500) on 2 hrs. in cold water and 803(5~2300) on 1 hr, 671(5~2500)on 2 hrs. After washing with special surfactants the mean of contamination by general microbials was 788(136~2900) on 1 hr, 1122(15~3000) on 2 hrs, in cold water and 537(5~2000) on 1 hr, 88(15~150) on 2 hrs in warm water. (3) Like the results of this study, the good washing methods of stainless steel dishes for school luch program were as follows. First, for washing stainless steel dishes, the use of special surfactants was recommended at 30~4$0^{\circ}C$ water. Second, at 7$0^{\circ}C$ water, the rinsing of dishes was recommended. Third, the final rinsing at 8$0^{\circ}C$ combined with simple disinfection and dry was recommended.

• Food Science and Preservation
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• v.16 no.4
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• pp.541-548
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• 2009

We developed a surface washing system for ginseng. The washing system was developed using different treatments and conditions and characterized in terms of product hardness, weight loss, and change in temperature and color. Optimal results were obtained using a surface washing system involving a washing conveyor speed of 1.0 L/min, a water pressure of $35\;kg/cm^2$, a washing nozzle angle of $40^{\circ}$, a washing height of 5 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of $30-33^{\circ}C$. A surface washing system using a washing conveyor speed of0.8 L/min, a water pressure of $40\;kg/cm^2$, a washing nozzle angle of $40^{\circ}$, a washing height of 3 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of $30-33^{\circ}C$ resulted in ginseng that was stained yellow.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.5
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• pp.362-367
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• 2014

This study was performed to test the applicability of the ozone/hydroxy radical reaction system, which applied advanced oxidation processes, to remove total petroleum hydrocarbon (TPH) from the fine soil in washing water of the soil washing process. Removal efficiency was tested on 40 L of washing water in a pilot reaction tank. Fine soil contaminated with $800mg\;kg^{-1}$ TPH was prepared at 5% and 10% suspended solids. Testing conditions included ozone/hydroxy radical flow rates of 40, 80, and $120L\;min^{-1}$, and processing time of 2 to 12 hours. The removal efficiency of petroleum hydrocarbon from water waster by ozone/hydroxy radical was increased with higher flow rates and lower percentages of suspended solids. Optimal efficiency was achieved at $80L\;min^{-1}$ flow rate for 4 hours for the 5% suspended solids, and $120L\;min^{-1}$ for 6 hours for the 10% suspended solids. These results verified the efficiency of hydroxy radical in removing TPH and the applicability of the ozone/hydroxy radical reaction system in the field.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.410-415
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• 2000

This study was performed to study tile organophosphorus pesticides residues removal effect of rice and Korean cabbage. Four organophosphorus pesticides(EPN, diazinon, fenithrithion, phenthoate) were artificially added to rice and Korean cabbage. Then they were washed with water and cooked differently to analyze the amount of pesticides residues reduced. The result of the study were as following; 1. The removal rate of pesticides residue on rice was 15.5∼35.4% an[ the amount of washing water was more influential in removal rate than number of washing. 2. The removal rate of pesticides residues through cooking processes after rice washing was 72.1∼77.8%. 3. The removal rate of pesticides residues through washing and cooking processes on the Korean cabbage were 18.4∼41.0%, 22.8∼92.7%. 4. As the amount of washing water of Korean cabbage increase, pesticides removal effect was higher. 5. Squeezing out the washed water from the cabbage increased pesticides removal rate.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.160-164
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• 2005

This study was performed to evaluate the effects of washing food wastes before aerobic composting on temperature, pH and salinity, and the effects of washing after composting on salinity of sample mixtures. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:0(N-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and N-1 were $5\;kg:0\iota,\;5\;kg:5\iota,\;5\;kg:5\iota,\;5\;kg:5\iota\;and\;5\;kg:5\iota$, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours of forced aeration per day. The increase in the ratio of water to food wastes resulted in the increase of the maximum reaction temperature and the shortening of the high temperature reaction period. The increase in the ratio of water to food wastes also resulted in faster reaching to the lowest pH and then to the steady state of pH 9.0. The final salinities of Control, N-1, W-1, W-2 and W-3 were $1.04\%,\;0.92\%,\;0.78\%,\;0.64\%\;and\;0.53\%$, respectively. The salinities of the N-l samples which were washed by the weight ratios (water:N-l) of 1:1, 2:1 and 3:1 after composting were $0.72\%,\;0.61\%\;and\;0.51\%$, respectively. Therefore, washing food wastes before aerobic composting is more efficient method than that after aerobic composting.