• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.90-96
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• 2008

To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.365-378
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• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.862-873
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• 2015

In this study, we investigated the physiochemical properties and biological activities of Gangwon-do endemic Makjang (MJ) products (12 types). The pH levels of all samples were in the range of 4.43 to 5.69, and MJ5 showed the highest pH (5.69). The salinities of all samples ranged from 11.1% to 16.9%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 26.2 to 36.9, 3.9 to 11.5, and 6.5 to 16.6, respectively. The amino nitrogen content of MJ2 was highest, whereas the total content of free amino acids of MJ11 (4,657.7 mg%) was highest. Total fatty acid contents of all samples ranged from 1,598.6 mg% to 2,874.4 mg%, with MJ10 showing the highest fatty acid content. The content of total polyphenolic compounds ranged from 401.48 to $746.67{\mu}g$ tannic acid equivalent/mL, with MJ11 showing the highest content. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiozoline-6-sulfonic acid) radical scavenging effects of MJ11, MJ8, and MJ4 were 51.30% and 82.5%, 41.29% and 67.0%, and 49.88% and 87.7%, respectively. MJ12 showed the strongest growth inhibitory effect on lung cancer A549 cells, whereas MJ5 showed the strongest growth inhibitory effect on AGS gastric cancer cell and MCF-7 breast cancer cell. MJ7 showed greater lipid accumulation inhibitory activity in HepG2 cells than the others. ACE inhibitory activity of MJ11 was the highest among the samples.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.315-323
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• 2000

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10$^1$~10$^{5}$ CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10$^2$~10$^4$CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

• Resources Recycling
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• v.25 no.6
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• pp.13-22
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• 2016

This study is aimed at compare and evaluate the environmental impact of End-of-Life Vehicle(ELV) on the eco-friendly technology dismantling and recycling system, using Life Cycle Assessment (LCA) method. In this study, it was analyzed for the environmental impacts of raw materials, disassemble process, recycle parts separation and waste treatment into the process of ELV treatment by greenhouse gas and resource consumption, etc. Through this study, the indoor rail type dismantling technology were recycling rate applied on the alternate system was increased by approximately 8%. As a result, it was 3 to 88% by improving the environmental impact category. In addition, the added benefit of approximately 8 - 62% in pre-market occurred through the recycling rate, improve parts reuse rate of ELV. Through the results of this study, legal compliance, improved reuse and recycling ratio, used parts market reach, enable exports has identified the need for the effort that the dissemination and diffusion of eco-friendly technology.

• Korean Journal of Heritage: History & Science
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• v.46 no.3
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• pp.172-193
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• 2013

This study examines the production techniques and raw materials shown in the Korean dried-lacquer statues of Buddha through a careful observation of the Seated Dried-lacquer Bodhisattva Statue from the late Goryeo Dynasty which is currently possessed by Okura Museum of Art in Tokyo. As a method of study, the X-ray data and the results from a field survey were combined to analyze the production techniques and the characteristics of raw materials. Based on this analysis, a hypothesis was established on the production process and verified through a reenactment of the actual production process. Then, the characteristics of the techniques applied to each process and the raw materials were recorded in detail. Specifically, the dried lacquer techniques and the raw materials were estimated based on the results of naked-eye observation in comparison with the literature, especially the records of "Xiu Shi Lu" written by Huang Cheng of the Ming Dynasty which is considered as 'the textbook of lacquer techniques.' The raw materials used in the production of the traditional Korean lacquerware inlaid with mother-of-pearl were also referenced. As a result, it was found that the features of production techniques and the raw materials found in the Statue at Okura Museum of Art have many similarities with those of the Seated Dried-lacquer Statue of Lohan (Arhat) from Yuanfu 2 Nian Ming (1098) of the Song Dynasty which is currently at the Honolulu Museum of Art. In particular, the similarities include that the interior of the statue being vacant because the clay and the wood core were not replaced after being removed from the prototype, that the complete form was made in the clay forming stage to apply the lacquer with baste fiber fabric, that the clay and the wood core were removed through the bottom of the statue, and that the modeling stage was omitted and the final coat over the statue is very thin. Additionally, decorating with ornaments like Bobal and Youngrak made of plastic material was a technique widely popular in the Song Dynasty, suggesting that the Seated Dried-lacquer Bodhisattva Statue in Okura Museum of Art was greatly affected by the production techniques of the Dried-lacquer Buddha Statue from the Song Dynasty. There is no precise record on the origin and history of the Korean Dried-lacquer Buddha Statues and the number of existing works is also very limited. Even the records in "Xuanhe Fengshi Gaoli Tujing" that tells us about the origin of the Dried-lacquer Buddha Statue from the Yuan Feng Period (1078~1085) do not indicate the time of transmission. It is also difficult to trace the clear route of transmission of production techniques through existing Dried-lacquer Buddha Statues. Fortunately, this study could at least reveal that the existing Dried-lacquer Buddha Statues of Korea, including the one at Okura Museum of Art, have applied the production techniques rather differently from those used in the production of Japanese Datsukatsu Dried-lacquer Buddha Statues that have been known as the standard rule in making dried-lacquer statues of Buddha for a long time.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.159-165
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• 2015

The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were $1.7{\sim}4.7log\;CFU/cm^2$ (total bacteria), $0.4{\sim}4.0log\;CFU/cm^2$ (coliform), $0.9{\sim}4.2log\;CFU/cm^2$ (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers' hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.