• 한국지역사회생활과학회지
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• 제25권1호
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• 상하수도학회지
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• 제31권5호
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• pp.415-419
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• 2017

In recent years there have been large increases in the hydraulic loading rates used to design dissolved air flotation (DAF) facilities for drinking water applications. High rate DAF processes are now available at loading rates of 20 to $40m^3/m^2{\cdot}h$. This research evaluated dissolved air flotation as a separation method for algae and organic compounds from water treatment plants. During the service period of 2016. 5. to 2017. 6., DAF pilot plants ($500m^3/day$) process has shown a constantly sound performance for the treatment of raw water, yielding a significantly low level of turbidity (DAF treated water, 0.21~1.56 NTU). As a result of analyzing the algae cell counts in the influent source, it was expressed at 100-120 cells/mL. In DAF treated water, the removal efficient of alge cell counts was found to be upto 90%. The stable turbidity and algae removal were confirmed by operating the high rate DAF process under the condition of the surface loading rate of $30m^3/m^2{\cdot}hr$.

• 한국축산식품학회지
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• 제29권6호
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• Korean Chemical Engineering Research
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• 제57권3호
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• pp.372-377
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• 2019

Leaching ($60^{\circ}C$, 5 min) and wet torrefaction ($200^{\circ}C$, 5 min) of empty fruit bunch (EFB) were carried out to improve the fuel properties; each liquid fraction was reused for leaching and wet torrefaction, respectively. In the leaching process, potassium was effectively removed because the leaching solution contained 707.5 ppm potassium. Inorganic compounds were accumulated in the leaching solution by increasing the reuse cycle of leaching solution. The major component of the leached biomass did not differ significantly from the raw material (p-value < 0.05). Inorganic compounds in the biomass were more effectively removed by sequential leaching and wet torrefaction (61.1%) than by only the leaching process (50.1%) at the beginning of the liquid fraction reuse. In the sequential leaching and wet torrefaction, the main hydrolysate component was xylose (2.36~4.17 g/L). This implied that hemicellulose was degraded during wet torrefaction. As in the leaching process, potassium was effectively removed and the concentration was accumulated by increasing the reuse cycle of wet torrefaction hydrolysates. There was no significant change in the chemical composition of wet torrefied biomass, which implied that fuel properties of biomass were constantly maintained by the reuse (four times) of the liquid fraction generated from leaching and wet torrefaction.

• 한국식생활문화학회지
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• 제22권4호
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• 대한통합의학회지
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• 제11권4호
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• pp.199-211
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• 2023

Purpose : Rapid population aging in South Korea is emerging as serious social problems, and interest in the health-related quality of life of the elderly is also increasing. Therefore, this study attempted to provide basic data to develop measures to improve the health-related quality of life of the elderly by identifying the impact of the elderly's dietary lifestyle on the health-related quality of life. Methods : Utilizing raw data from the Korea national health and nutrition examination survey spanning from 2011 to 2020, this study focused on individuals aged 65 and above. After excluding cases with missing data, 12,731 individuals were included in the final analysis. Various statistical methods including frequency analysis, t-tests, ANOVA, Scheffé test and hierarchical regression analysis were performed using SPSS 25.0 for windows. The statistical significance level (α) was set at .05. Results : The main results of this study were as follows. Firstly, dietary lifestyle exhibited variations depending on gender, age, education level, individual income, basic livelihood type, household type, self-rated health status, and chewing difficulty (p<.001). Secondly, there were disparities in health-related quality of life (as measured by the EQ-5D index) based on gender, age, education level, residence, individual income, basic livelihood security, self-rated health status, and chewing difficulty (p<.001). Thirdly, the EQ-5D index showed that elderly individuals' dietary lifestyle adversely impacted their health-related quality of life (F=353.74, p<.001). Conclusion : Therefore, it is necessary to prepare policies to improve the health-related quality of life by maintaining a proper diet for the elderly, and customized support and management is required taking into account the elderly's gender, age, education level, individual income, basic livelihood security, household type, self-rated health status, chewing difficulty etc.

• Asian Pacific Journal of Cancer Prevention
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• 제17권3호
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• pp.1111-1114
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• 2016

Opisthorchiasis is a major problem in Thailand particularly in northeast region which also has a high incidence of cholangiocarcinomas. Since health modification is needed, this quasi-experimental study aimed to assess the effectiveness of a health education program based on self-efficacy and social support in Tha Tum district, Surin province, Thailand. A total of 70 participants were purposive selected with a history of opisthorchiasis. Participants were divided into experimental and control groups, each with 35 subjects. The experimental group received a health education program composed of: (1) knowledge improvement, lectured with multimedia, demonstration, brochure, and handbook; (2) group discussion about their health beliefs, sharing their ideas and experience; and (3) social support from village health volunteers (VHV), heads of villages (HV), friends, and members of families, and public health officer (PHO). Follow-up was by PHO/VHV/HV, with provision of certificates and flasg for household that did not eat raw fish. Data were collected by predesigned questionnaires after implementation of the program for 3 months. Comparative data was analyzed by paired simple t-test and independent t-test. The results revealed that the experimental group had mean score of knowledge higher more than before the experiment (mean difference=3.1, t=3.915, 95%CI-3.3, -1.8 p-value=0.001), and the control group (mean difference=2.5, t=4.196, 95%CI=1.4, 3.6, p-value=0.001) with statistical significance. The mean scores of practice were higher than before the experiment (mean difference=4.6, t=4.331, 95%CI-5.3, -3.1, p-value=0.001), and control group (mean difference=4.4, t=6.142, 95%CI=4.2, 7.9, p-value=0.001). The mean scores of perceived susceptibility and perceived severity of opisthorchiasis, al well as perceived benefits and perceived barriers to prevention of opisthorchiasis, were also higher than before the experiment and in the control group (p-value <0.001). In conclusion, this was a successful health education program for liver fluke avoidance. Therefore, it may useful for further behavior modification in the other epidemic areas.

• 한국식품영양과학회지
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• 제26권1호
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• pp.54-59
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• 1997

토하젓의 원료인 새뱅이를 물, 에테르, 아세톤, 메탄올을 이용하여 순차적으로 추출한 다음 인체 및 식품에 유해작용을 하는 9종의 세균을 대상으로 항균성 시험을 실시한 결과는 다음과 같다. 진공동결건조한 새뱅이 분말의 용매추출 구간별 수율은 물추출구 52.0%, 에테르추출구 7.4%, 아세톤추출구 1.0%, 메탄올추출구 0.8%였다. 새뱅이의 용매추출구간별 항균성 검색 결과 시료 20$\mu\textrm{g}$/disk에 대하여 에테르추출구 8~12mm, 아세톤추출구 8~12mm, 메탄올추출구 7~9mm였으며 물 추출구는 항균성이 없었다. 새뱅이의 용매추출구간별 최저발육억제농도는 에테르추출구 250~5000$\mu\textrm{g}$/$m\ell$1, 아세톤추출구 125~500$\mu\textrm{g}$/$m\ell$, 메탄올추출구 250~500$\mu\textrm{g}$/$m\ell$ 였다. 새뱅이의 용매추출구간별 최저살균농도는 에테르추출구 2,500~10,000$\mu\textrm{g}$/$m\ell$, 아세톤추출구 1,250~10,000$\mu\textrm{g}$/$m\ell$, 메탄올추출구 5,000~10,000$\mu\textrm{g}$/$m\ell$로 나타났다.

• 한국초지조사료학회지
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• 제37권4호
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• pp.350-357
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• 2017

Near infrared spectroscopy (NIRS) is a rapid and accurate method for analyzing the quality of cereals, and dried animal forage. However, one limitation of this method is its inability to measure fermentation parameters in dried and ground samples because they are volatile, and therefore, respectively lost during the drying process. In order to overcome this limitation, in this study, fresh coarse haylage was used to test the potential of NIRS to accurately determine chemical composition and fermentation parameters. Fresh coarse Italian ryegrass haylage samples were scanned at 1 nm intervals over a wavelength range of 680 to 2500 nm, and optical data were recorded as log 1/reflectance. Spectral data, together with first- and second-order derivatives, were analyzed using partial least squares (PLS) multivariate regressions; scatter correction procedures (standard normal variate and detrend) were used in order to reduce the effect of extraneous noise. Optimum calibrations were selected based on their low standard error of cross validation (SECV) values. Further, ratio of performance deviation, obtained by dividing the standard deviation of reference values by SECV values, was used to evaluate the reliability of predictive models. Our results showed that the NIRS method can predict chemical constituents accurately (correlation coefficient of cross validation, $R_{cv}^2$, ranged from 0.76 to 0.97); the exception to this result was crude ash ($R_{cv}^2=0.49$ and RPD = 2.09). Comparison of mathematical treatments for raw spectra showed that second-order derivatives yielded better predictions than first-order derivatives. The best mathematical treatment for DM, ADF, and NDF, respectively was 2, 16, 16, whereas the best mathematical treatment for CP and crude ash, respectively was 2, 8, 8. The calibration models for fermentation parameters had low predictive accuracy for acetic, propionic, and butyric acids (RPD < 2.5). However, pH, and lactic and total acids were predicted with considerable accuracy ($R_{cv}^2$ 0.73 to 0.78; RPD values exceeded 2.5), and the best mathematical treatment for them was 1, 8, 8. Our findings show that, when fresh haylage is used, NIRS-based calibrations are reliable for the prediction of haylage characteristics, and therefore useful for the assessment of the forage quality.

• 한국식품과학회지
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• 제32권3호
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• pp.706-712
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• 2000

26종의 향신료와 이들 향신료를 사용하여 제조하는 instant curry 제품의 SOD 유사활성을 측정한 결과 모든 시료에서 SOD 유사활성이 나타났으며 그 중 clove가 $232,143{\pm}19.989\;unit/g$로 가장 높았고, rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme, star anise등에서도 g당 $10^5\;unit$ 이상이었다 시판되는 10종의 instant curry제품을 사용하여 $100^{\circ}C$에서 10분간 가열 후 SOD 유사활성을 측정한 결과 g당 $400{\sim}700$ units 정도였다. Nitrite 분해능을 확인한 결과 26종 향신료의 상온수 추출물($(25^{\circ}C)$과 열수 추출물$(100^{\circ}C)$ 그리고, instant curry 10종의 열수 추출물에서 모두 nitrite 분해능을 확인할 수 있었다. pH 1.2에서 상온수 추출물의 경우 clove가 $(97.58{\pm}0.88%)$로 가장 높은 분해율을 나타냈으며 cassia, bay leaves, allspice, oregano, staranise, rosemary, tarragan의 경우도 90% 이상의 분해율을 보여주었다. 그리고 열수 추출물의 경우에도 상온수 추출물과 거의 유사한 nitrite 분해율을 나타내었다. Instant curry의 원료로 사용되는 pure curry의 경우 숙성기간(0주${\sim}$12주)에 따른 nitrite 분해능을 측정한 결과 pH 1.2에서 $50{\sim}60%$ 정도였으며 숙성기간 중 변화가 없는 것으로 밝혀졌다. 또한 instant curry 제품을 사용하여 pH 1.2 조건하에서 nitrite 분해능을 측정한 결과 제품별 차이는 있었으나 12${\sim}$28% 정도의 분해능을 가지고 있었다.