• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.167-172
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• 2007

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 ($log_{10}$ CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 ($log_{10}$ CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level ($log_{10}$ CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or $4^{\circ}C$), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1098-1102
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• 2005

Properties of rice flours prepared from milled and broken rice produced by pre-washing and subsequent drying process were investigated. Compared to untreated ordinary milled rice, pre-washing process slightly increased lightness of rice flour, while decreased yellowness. Both WAI and WSI were higher in the flour from pre-washed rice, and gel consistency was the highest in the flour from pre-washed broken rice. Pre-washed rice showed increased amylograph peak viscosity and reduced setback values. On the other hand, pre-washed broken rice showed decreased peak viscosity and increased setback values. Differential scanning calorimetry (DSC) results showed that the pre-washing process reduced gelatinization onset- and peak temperatures, with increased gelatinization enthalpy. Total bacteria and yeast count were lower in the pre­washed rice, suggesting the pre-washing process could partially eliminate microbial contamination of ordinary milled rice.

• Food Science and Preservation
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• v.17 no.3
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• pp.405-409
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• 2010

Surface cleaning is both essential and troublesome when a consumer seeks to eliminate soil attached to the surface of fresh ginseng because all ginseng purchased in the market is covered with soil, reflecting the post-harvest situation. To facilitate ginseng use at home, a fresh-cut type of ginseng is required. As a first step toward production of such ginseng, several washing and dipping treatments were investigated with respect to surface cleaning and reduction of microbial populations on fresh ginseng. In terms of microbial distribution on the surface of fresh ginseng, higher levels of viable bacteria (6.63 log CFU/each) and fungi (5.12 log CFU/each) were present on the rhizome head than on other regions of the root. Of the washing treatments tested, hand-brushing was effective for surface cleaning and to reduce microorganism levels on fresh ginseng, but use of a high-pressure water spray followed by hand-brushing was optimally effective. To further reduce the levelsof microorganisms on the surface of fresh ginseng after washing, additional dipping treatments in 70% (v/v) ethanol and electrolyzed acidic water (at pH 2.3) were somewhat effective but showed no significant differences compared with other dipping treatments tested, including a 3 ppm ozone solution, a 200 ppm sodium hypochlorite solution, or hot water at $50^{\circ}C$.

• Textile Coloration and Finishing
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• v.15 no.6
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• pp.1-7
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• 2003

Polyester microfiber has usually greater dye uptake than normal denier polyester fiber in same dyeing condition. In spite of this high dye uptake dyed microfiber fabric has not only low visual colour depth but also poor washing fastness property. In order to study high colouring dyeing technology and high washing fastness of polyester microfiber, dyeing property of polyester microfiber was investigated according to the dye solubility and particle size of used disperse dyes in aqueous dye solution. After disperse dyeing, dyed fabric with disperse dye was redyed with a vat dye without reduction clearing in order to obtain a high washing fastness property. The result were as followings ; A small particle sized disperse dyes such as C. I. Disperse Blue 56 and Red 60 showed high rate of initial exhaution compared with a large particle sized disperse dyes like C. I. Disperse Blue 165 and Red 343. In study of dyeing property of polyester microfiber with C. I. Vat Blue 1, polyester microfiber could achieve high dye uptake at a given optimum vatting process conditions. On the other hand, in consecutive dyeing with disperse and vat dye, K/S value of polyester microfiber with a small particle sized disperse dye increased without reduction clearings, but K/S value of polyester microfiber with a large particle sized disperse dye decreased with reduction clearings.

• Journal of Powder Materials
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• v.10 no.5
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• pp.344-347
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• 2003

Pure tantalum powder has been produced by combining Na as a reducing agent, $K_2$TaF$_{7}$ as feed material, KCl and KF as a diluent in a stainless steel (SUS) bomb, using the method of metallothermic reduction. And we examined various types of after-treatment that affect the high purification of powder. A significant amount of impurities contained in recovered powder was removed in various conditions of acid washing. In particular, 20% (HCl + HNO$_3$) was effective in removing heavy metal impurities such as Fe, Cr and Ni, 8% H$_2$SO$_4$ + 8% $Al_2$(SO$_4$)$_3$ in removing fluorides such as K and F from non-reactive feed material, and 2% $H_2O$$_2$ + 1 % HF in removing oxides that formed during reaction. Significant amounts of oxygen and part of light metal impurities could be removed through deoxidation and heat treatment process. On the other hand, because it is difficult to remove completely heavy metal impurities such as Fe, Cr, and Ni through acid washing or heat treatment process if their contents are too high, it is considered desirable to inhibit these impurities from being mixed during the reduction process as much as possible.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Food Science and Preservation
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• v.30 no.3
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• pp.472-482
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• 2023

This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5℃ to 40℃ (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40℃, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.8
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• pp.883-891
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• 2003

In this study, a change of hand of fabrics dyed with persimmon juice was measured using Kawabata Evaluation System. Using various cotton fabrics, linen fabric and silk fabric used frequently for persimmon juice dyeing, we examined the changes of physical properties and hand according to persimmon juice dyeing and washing. The dynamic characteristics of hand were measured tensile, shear, bending, compression, surface properties, thickness and weight. Linearity of load-extention and tensile resilience were increased in all kinds of fabrics after dyeing. Tensile energy decreased in cotton fabric 2(gauze), cotton fabric 3(muslin) and linen fabric. Shear stiffness and hysteresis of shear increased in most of fabrics. Bending rigidity of the bending property and hysteresis of bending, linearity of compression of the compression property, compression energy and compression resilience increased in all kinds of fabrics after dyeing. Thickness and weight increased much in all kinds of fabrics after dyeing. In the primary hand value, stiffness and anti-drape stiffness increased in all kind of fabrics after dyeing. The fullness and softness, crispness, scrooping feeling and flexibility with soft feeling decreased. As the stiffness after persimmons dyeing increased, it was suitable for clothes material of summer.

• Textile Coloration and Finishing
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• v.13 no.5
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• pp.48-48
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• 2001

The effects of silane coupling agent on the performance properties of cotton fabrics treated with loess and its washing durability were investigated. Mean average diameter of loess was 17.88㎛ and main components were SiO₂, Al₂O₃ and Fe₂O₃. By using the cationic agent, the dyeability of cotton fabrics was improved. The washing durability, antibacterial property and deodorization rate were improved and very good emissivities of far infra-red rays were obtained by using the silane coupling agent. And also the mechanical properties of cotton fabrics, such as primary hand values, were improved.

• Textile Coloration and Finishing
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• v.13 no.5
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• pp.336-345
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• 2001

The effects of silane coupling agent on the performance properties of cotton fabrics treated with loess and its washing durability were investigated. Mean average diameter of loess was $17.88\mu{m}$ and main components were $SiO_2,\;Al_2O_3\;and\;Fe_2O_3$. By using the cationic agent, the dyeability of cotton fabrics was improved. The washing durability, antibacterial property and deodorization rate were improved and very good emissivities of far infra-red rays were obtained by using the silane coupling agent. And also the mechanical properties of cotton fabrics, such as primary hand values, were improved.