• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• v.9 no.1
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• pp.760-762
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• 2005

현재 일반적으로 사용하고 있는 인터넷은 컴퓨터와 네트워크를 연결한 것이다. 그런데 RFID는 여기에 덧붙여 컴퓨터와 네트워크 그리고 모든 사물을 결합, 융합하는 기술이다. 그렇기 때문에 가상공간과 물리공간이 만나는 세계이다. RFID는 유비쿼터스 시대의 가장 핵심적인 기술로 고유의 ID를 갖는 모든 사물이 네트워크로 연결되어 언제 어디서나 실시간으로 통하는 IT 산업의 신 성장 동력이다. 그러므로 종이컵과 같은 아주 작은 사물에도 그 제품에 대한 모든 정보가 소형 칩에 집적되어 어느 곳에 있든지 자동식별이 가능하게 된다. 예를 들어, 길을 가다가 종이컵을 버려도 그 종이컵을 누가 버렸는지에 대한 정보까지 알 수 있는 것이다. 이러한 RFID 기술 융합 지향의 유비쿼터스 환경에 따른 경제는 기술, 비즈니스, 산업의 접목과 융합에 의한 새로운 공간가치와 재화창출의 특성으로 갖게 될 것이다. 물론 RFID는 범죄에 악용될 소지가 있지만, 상용화가 되면 이런 단점보다는 우리의 삶의 획기적인 변화와 함께 자동화에 엄청난 영향을 몰고 올 것이다. 앞으로의 주된 과제는 RFID가 유비쿼터스 네트워크의 핵심이 될 수 있는 기반 기술로써의 위치를 확보하는 것과, 표준 ID 체계 및 관리기능의 정립, 유비쿼터스 애플리케이션의 개발에 두어야 한다. RFID를 이용한 기술적 유비쿼터스 시대는 분명 멀지 않은 미래가 될 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

• The Korean Journal of Pesticide Science
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• v.8 no.2
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• pp.103-106
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• 2004

To confirm physico-chemical stability of formulated products, this study was conducted under different storage conditions; room temperature and accelerated temperature of $54^{\circ}C$. The tested pesticide formulations were dichlorvos 50% EC, acephate 50% WP, hymexazol 4% DP, thiram 80% WP and isoprothiolane 12% GR. The selected formulations were stored for 10 weeks and 5 years under the given temperature in maximum and contents of active ingredients were also analyzed by GLC or HPLC after each time of storage. The degradation rates of 5 active ingredients under the two conditions showed a similar trend except acephate. Acephate was rapidly decomposed at $54^{\circ}C$ but slowly decomposed at room temperature, and the degradation rate under the accelerated condition was 2.4 to 5-fold higher than that under the room temperature. Consequently, the stability test on active ingredients in pesticide formulations was able to recommend to be carried out under the accelerated condition except acephate. And the physical properties of all formulations tested under two storage conditions were good.

• Journal of the Korean Wood Science and Technology
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• v.41 no.6
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• pp.490-496
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• 2013

The board using recycled wood waste chip tends to decrease in terms of physical and mechanical properties. The reasons are notably different shape of chips, components of used adhesive and impurity content, which bring the irregular quality and downgrading of board. More over, the board has higher emissivity of formaldehyde than regular board, because recycled chip contains adhesives that were used to make previous products. This low quality of products weakens the price and quality competitiveness, and it led to bringing the issue of problem in Korean board industry. For these reason, in this study, boards using byproducts of plywood were made to evaluate physical and mechanical properties according to manufacturing conditions. As a result, The board was consists of 4~16 mesh chips for core layer and veneer on both face and they were combined using EMDI, and its' bending strength was 57.7 $N/mm^2$ which is 215% higher than that of OSB (26.8 $N/mm^2$). Moreover, the emissivity of formaldehyde was 0.7 ppm, this board seems to substitute OSB for rated sheathing.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.399-404
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• 2009

This paper described the formulation of functional cosmetics and evaluation of anti-wrinkle efficacy in clinical test. Cosmetics were formulated with highly purified $\beta$-carotene obtained from the culture broth of recombinant E.coli cells. Edible oil for solubilizing $\beta$-carotene, vitamine E for long-term storage, detergent/stabilizer (2.0%) for the complete formation of oil/water emulsion, dimethicone (0.35%) for good skin care, and sorbitol for skin moisturizer were also added as ingredients. Physical or chemical degradation of formulated products stored at $0^{\circ}C$, $25^{\circ}C$, or $40^{\circ}C$ was not observed for 60-day testing period. In clinical test, 68% of applicants observed wrinkle decrease after 8-week treatment. This result indicates that newly formulated cosmetics have strong potential for improving wrinkle skin care.

• Science of Emotion and Sensibility
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• v.23 no.4
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• pp.21-32
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• 2020

The perception of a fashion product may vary depending on the texture and color of its material. Additionally, the product may appear differently in person versus on a digital screen. Therefore, in the present study, we sought to investigate the differences in visual sensibility evaluation between materials in person and on digital screens. In this study, three pairs of visual sensibility adjectives were tested for 60 samples selected as fashion materials. Fashion materials were divided into colors, embossings, and visual clarity categories. Results showed that each color had the same sense during in-person and digital evaluation. In terms of visual sensibility according to embossing, both in-person and digital evaluations of materials with embossings were found to have the same visual sense, whereas those without embossings looked different between in-person and digital evaluations. Assessments based on visual classification showed that both in-person and digital evaluations had the same sensibility. This study is meaningful in suggesting that when evaluating the visual sense of fashion material, the sensation for the digital screen versus in person may be different in some cases.

• Food Science and Preservation
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• v.12 no.1
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• pp.17-22
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• 2005

This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.627-635
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• 2010

This study was performed to determine the optimal manufacturing conditions of cookies prepared with Hizikia fusiformis. The variables in Hizikia fusiformis cookies production were the amounts of Hizikia fusiformis powder, butter, and sugar. Six sensory characteristics were used for sensory evaluations, including color, appearance, taste, brittleness, hardness, and overall acceptability. The optimal amounts of the three variables were found to be 6.00 g for Hizikia fusiformis powder, 100.00 g for butter, and 70.00 g for sugar against flour powder 200 g, which satisfies a target sensory score (7.0/9.0) according to the response surface method. Cookies with these optimal amounts of Hizikia fusiformis powder, butter, and sugar were tasted by 114 consumers and showed a high acceptability score (7.21). Females preferred the flavor of Hizikia fusiformis significantly more than males did (p<0.05). Older consumers (${\geq}30$ years old) scored significantly higher than younger consumers (${\leq}29$ years old) in texture (p<0.05). Spread ratio and hardness scores of Hizikia fusiformis cookies were lower than those of control cookies. Color analysis results of Hizikia fusiformis cookies were significantly lower in brightness and redness, and higher in yellowness than control cookies (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.593-598
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• 2011

This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.