• Title/Summary/Keyword: 한국조리학회지

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Evaluating Safety of Recycled and Non-recycled Paper-based Box for Food Packaging (식품 포장재로서 재활용 및 비재활용 종이 상자의 안전성 분석)

  • Oh, Jungmin;Shin, So-Hyang;Kwon, Sang-Jo;Cho, Ah Reum;Kim, Sung-Jin;Lee, Yun-Jeong;Jo, Heonjoo;Han, Jaejoon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.18 no.1_2
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    • pp.27-32
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    • 2012
  • There are many possibilities that recycled papers adulterate contaminants during the process. The objective of this research was to evaluate safety of paper-based packaging materials for food, especially commercial pizza boxes in Korea. Ultimately, we compared recycled and non-recycled commercial paper packaging materials. This study was based on Korean Food and Drug Administration (KFDA) regulation. PCBs were measured by GC-ECD. Arsenic and lead were analyzed using an ICP-MS. Formaldehyde was determined by LC-MS. Fluorescent materials were detected by UV lamp. The result of this study shows that non-recycled paper packaging materials meets all the tested hygienic specifications for food packaging materials, whereas recycled paper-based paperboard box may be contaminated by fluorescent whitening agent. Though these results need to be further studied, it is recommended to avoid using recycled paper in direct contact with food when used in food packaging.

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Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets (유통 중 신선편이 버섯 제품의 포장실태 및 관능적 품질 조사)

  • Choi, Ji-Weon;Lee, Hye-Eun;Lee, Ji-Hyun;Kim, Yong-Phil;Kim, Ji-Gang
    • Journal of Mushroom
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    • v.12 no.4
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    • pp.287-292
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    • 2014
  • This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles (유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안정성)

  • Jeong, Jae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.13 no.3
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    • pp.191-196
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    • 1998
  • The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

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Study on quality characteristics of Mandupi added with Ligularia fischeri powder (곰취 분말을 첨가한 만두피의 품질 특성)

  • Park, Bock-Hee;Kim, Se-Jin;Cho, Hee-Sook
    • Food Science and Preservation
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    • v.22 no.4
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    • pp.475-481
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    • 2015
  • The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at $95^{\circ}C$ and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.

Graphic Organizer Development as Advance Organizer on the 'Menu Planning and Food Selection' in the middle school Home Economics Textbook (선행조직자로서 중학교 가정교과서 '식단과 식품 선택' 단원의 도식자(Graphic Organizer) 개발)

  • Koo, Sung-Hyun;Chae, Jung-Hyun
    • Journal of Korean Home Economics Education Association
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    • v.21 no.2
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    • pp.61-81
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    • 2009
  • The purpose of this study was to develop Graphic Organizer as Advance Organizer. The 'Menu Planning and Food Selection' unit of second grade middle school Technology & Home Economics(revised curriculum of 2007) was selected as the study subject. The course of abstracting an essential education element got done $3^{rd}$ times. It abstracted the first essential education elements to analyze the presented sentence or a concept with the educational contents factor which is on the achievement standard of the area of dietary life from 5grade to 10grade in curriculum revised in 2007. The first 4 essential education elements selected were superiority and cultural value of Korean traditional meal, preparing a balanced diet for the family, food purchasing, and food selection based on the various information'. It abstracted second essential education elements that it concretized the first content factor on a unit of this study and solved overlapping when it was happened at the first contents factor and made connecting with between grade. The $3^{rd}$ essential education elements abstracted to classify the contents which abstracted essential education elements in second. And, it developed Graphic Organizer on a unit of 'Menu Planning and Food Selection' in eight-grade Technology & Home Economics based on the abstracted essential education elements. Graphic Organizer was developed in according to order of the way for making on a Concept Map of Heo In Sook(2000). Developed Graphic Organizer is all of 10 which are 'nutrition value on food of the season', 'harmony and combination of food', 'natural dressing and a garnish', 'the recipe', 'fermented food', 'a traditional instrument and a vessel', 'actor of food harm', 'present food', 'food quality certification' and 'selecting food with food information'.

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Development of Dietary Life Curriculum in Elementary and Secondary Schools Home Economics that Integrated Habermas's Three Systems of Action (Habermas의 세 행동체계를 융합한 초·중·고등학교 가정교과 식생활 교육과정 개발)

  • Choi, Seong-Youn;Chae, Jung-Hyun
    • Journal of Korean Home Economics Education Association
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    • v.32 no.2
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    • pp.117-139
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    • 2020
  • The purpose of this study was to develop curriculum of the elementary, and secondary school home economics that integrates three systems of action and to prepare a plan for convergence education in home economics curriculum. To achieve this goal, the characteristics of elementary, secondary school dietary curriculum integrating three systems of action, the focus of development, core competencies, and goals were derived through the review of literature. In this study, we set up perennial and sub-practical problems and selected content elements. The contents system of the developed curriculum was modified and supplemented by examining the validity of experts, and the achievement standard of the middle school home economics dietary education curriculum was developed by integrating the three systems of action. The content system of the elementary, and secondary school home economics curriculum that integrated the three systems of action is centered on practical problems, and the perennial problem is 'What should we do to practice healthy dietary life?' There are five areas of this curriculum: 'health and diet', 'food planning', 'food purchase and management', 'cooking', and 'meal', and the scope of curriculum is repeatedly expanded to 'personal and family', and 'social'. The practical problems in the five areas are composed of 10 practical problems in the two dimensions (personal & family, and society), and the practical problems and contents elements are spiralled by applying the principle of integration. The contents of this curriculum were compared with the achievement standards and learning elements of the dietary life in the 2015 elementary school practical arts, middle and high school 'technology & home economics', and the 'home economics science' curriculum. The results showed that the developed curriculum encompassed additional content beyond all the content already included in the 2015 revised curriculum.

ICT Utilization and Recognition by Home Economics Teachers in Secondary schools (중등학교 가정과 교사의 ICT 활용수업의 실태와 인지도)

  • Kim Mi-Young;Kim Kyung-Ae;Wee Eun-Hah
    • Journal of Korean Home Economics Education Association
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    • v.16 no.3
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    • pp.63-80
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    • 2004
  • The purpose of this study was to investigate the actual ICT utilization and recognition, to identify the effective and relevant chapters of home economics which can be taught using ICT in teaching and learning method. There were 372 secondary school teachers being participated in the survey. The results of this study can be summarized as follows 1. The reason why they have ICT utilization Instruction is to help the learners improve the academic accomplishment in the development stage through providing data from web-surfing and presentational data such as developed CD, animation and presentations. 2. Regarding ICT utilization capability. teachers have the capability to send and receive E-mail, make a presentation data. practical use of Internet. In addition, the group with less than 10 years experience have a higher capability in information technology. 3. Concerning ICT utilization recognition, this result shows that ICT Instruction is the most effective to motivate learners, and teachers anticipate ICT Instruction would improve the quality of the teaching & learning. 4. The chapter such as 'how to make clothing and recycling'(database). 'the foundation of cooking and its application' (database). 'gender and acquaintance of the opposite sex', 'nutrition of during adolescence' (simulation program) should be the first priority in the development.

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Middle School Students' Perceptions of Dietary Education in Technology.Home Economies Classes - Focusing on the 7th Curriculum - (기술.가정교과의 식생활교육에 대한 중학생의 인식 - 제7차 교육과정을 중심으로 -)

  • Kim, Yoon-Sun;Kang, Se-Jin;Lee, Gui-Chu;Kim, Yoo-Kyung
    • Journal of Korean Home Economics Education Association
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    • v.23 no.2
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    • pp.161-174
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    • 2011
  • The aim of this study was to investigate middle school students' perceptions of dietary education in Technology-Home Economics classes. Out of the 444 survey respondents of 3rd grade middle school students in Gyeonggi area, 78.1% of them appeared to have obtained knowledge and information on diet and nutrition primarily from the dietary education delivered in Technology-Home Economics classes. Specifically, 62.6% stated "The current dietary education was useful." and 67.3% said "School dietary education was necessary." However, 88.7% was not even aware of the current Dietary Education Support Act, which was enacted in 2009. On the basis of the 28 subject categories in dietary education, in general, the more interested students were in a specific subject, the more actively they applied their knowledge of that subjects in real situations. In all categories, female students had a greater degree of interest and were more likely to apply that know lodge than male students. Among the 28 subjects, they had greatest interest in 'Dining Manners and Etiquette' and 'Nutrition and Meals for Adolescents' while they expressed relatively little interest in the subject of 'Cooking and Culinary Education'. Their perception of the necessity of dietary education was most highly influenced by their interest in the subject 'Nutrition and Meals for Adolescents', which was followed by gender difference and 'Dining Manners and Etiquette' as the most influential subjects.

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병원 근로자의 요통에 관한 조사

  • Park, Eun-Ok
    • Korean Journal of Occupational Health Nursing
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    • v.2
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    • pp.60-70
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    • 1992
  • 본 연구는 병원 근로자의 요통의 정도와 관련 요인들을 파악하고자 1992년 12월 1일부터 1993년 1월 23일까지 병원근로자 961명을 대상으로 실시되었다. 조사내용은 요통과 요통의 동반증상, 요통의 관련요인인 인구사회학적 특성, 작업특성에 관한 것으로 인구사회학적 특성에는 성, 연령, 근무기간, 직종 등을 포함하였고, 작업 특성에서는 작업강도, 요부의 긴장 요구정도, 작업의 단순성 및 반복성, 물건이나 환자를 운반하는 정도, 밀기와 끌기의 정도, 증상 발생 시 휴식의 가능성 등과 작업 자세를 포함하였다. 자료수집방법은 본 연구자가 개발한 자가보고식 설문지를 이용하였다. 1. 전체 대상자 961명 중 59.5%가 요통을 호소하였으며, 요통호소자의 동반증상으로는'허리의 뻐큰함'이 78.7%로 가장 많았고, '다리가 저리다'가 59.1%였으며, '허리의 운동 장애'가 23.6%, '다리의 감각이상'이 20.3%인 것으로 나타났다. 2. 인구사회학적 특성에 따른 요통호소율을 비교해 본 결과, 첫째, 성별 요통호소율은 유의한 차이를 보였다(p<.05). 둘째, 요통호소군과 비호소군의 두 집단 간 평균연령에 유의한 차이를 보이지 않았으며, 연령별 호소율을 비교하였을 때, 가장 높은 요통호소율을 보인 집단이 25-29세 연령군으로 65.0%였으며, 가장 낮은 요통호소율을 보인 집단은 30-34 세 군으로 53.9%였다. 세째, 근무기간별 요통호소율을 비교해 보면, 10년 미만의 근무기간을 가진 군은 요통호소율에 별 차이를 보이지 않는데 반해, 10-12년 근무기간 군은 55.3%, 13년 이상의 근무기간 군은 47.9%의 요통호소율을 보이고 있어, 장기 근무자가 오히려 낮은 요통호소율을 나타내었다. 그리고 평균 근무기간의 비교에서 요통호소군이 낮은 근무기간을 보이고 있고, 두 집단 간의 차이는 유의하였다(p<.05). 네째, 직종 별로 요통호소율을 보면, 조리보조원(82.2%), 방사선 기사 (67.1%), 물리 치료사(68.2), 간호사(65.9%) 등의 순이었다. 3. 요통호소군과 비호소군의 작업특성을 비교한 결과, 첫째, 요통호소군이 바호소군에 비하여 본인의 작업이 힘들다고 느끼며, 유의한 차이를 보였다(p<.001). 둘째, 요통호소군이 허리의 긴장상태를 많이 요한다고 생각하였으며, 비호소군과 비교하여 유의한 차이가 있었다(p<.001). 세째, 요통호소군이 작업의 단순성이나 반복성을 더 심하게 느끼고 있었고, 유의한 차이를 나타내었다(p<.01). 네째, 요통호소군이 물건이나 환자를 운반하는 일을 더 많이 하는 것으로 나타났으며, 비호소군과 유의한 차이를 보이고 있었다(p<.001). 다섯째, 요통호소군이 비호소군에 비해 밀거나 끄는 일을 더 많이 하고 있는 것으로 나타났으며, 유의한 차이를 보였다(p<.001). 여섯째, 요통호소군에서 증상발생시 휴식이 더 가능하지 않은 것으로 나타났으며, 비호소군과 유의한 차이를 보였다(p<.001). 허리에 부담을 주는 작업의 특성을 전체적으로 파악하기 위하여 위의 여섯항목에 대해 각각 5점을 주어 전 항목의 점수 총합을, 요통이 있는 군과 요통이 없는 군으로 나누어 비교해 보았을 때, 요통호소군은 30점 만점에 24.34(${\pm}4.01$)이었고, 비호소군은 22.05(${\pm}4.18$)이었으며, 이들 두 집단 간에 유의한 차이가 있는 것으로 나타났다(p<.001). 일곱째, 작업 자세에 따른 비교에서 주로 한 자리에 서서 일을 하는 집단이 71.8%로 가장 높았고, 서서 부서 간이나 한 부서 안을 왔다갔다 하는 군이 다음으로 높고, 앉아서 일을 하는 군이 50.3%로 가장 낮았다.

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Exposures to Ultrafine Particles, PM2.5 and PM10 in Cooking and Non-Cooking Areas of Department Stores in Seoul (서울시 백화점 내 조리지역과 비조리지역의 입자상 물질 (Ultrafine Particles, PM2.5, PM10) 노출)

  • Cho, Hyeri;Gu, Seulgi;Kim, Jeonghoon;Kim, Satbyul;Lee, Kiyoung
    • Journal of Environmental Health Sciences
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    • v.39 no.2
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    • pp.144-150
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    • 2013
  • Objectives: Cooking activity in indoor environments can generate particulate matter. The objective of this study was to determine the concentrations of ultrafine particles (UFP), $PM_{2.5}$, and $PM_{10}$ in cooking and non-cooking areas of major department stores in Seoul. Methods: Eighteen department stores in Seoul, Korea were measured for concentrations of particulate matter. Using real-time monitors, concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were simultaneously measured in cooking and non-cooking areas on the floor with a food court and a non-cooking floor. Results: The concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were significantly higher in cooking areas than in noncooking areas and non-cooking floors (p<0.05). UFP and $PM_{2.5}$ were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. $PM_{2.5}$ were consisted of approximately 81% in $PM_{10}$ and highly correlated with $PM_{10}$ in all places. Conclusion: A higher correlation between UFP and $PM_{2.5}$ was shown on cooking floor than on non-cooking floor in department stores. High levels of fine particles were caused by cooking activities at food courts. The further management of PM is needed to improve the indoor PM levels at food courts in department stores.