• 한국식생활문화학회지
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• 제31권5호
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• pp.442-456
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• 2016

The purpose of this study was to investigate eating habits and dormitory foodservices' satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

• 한국식품영양학회지
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• 제15권3호
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• pp.203-208
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• 2002

캠벨과 거봉을 이용하여 여러 가지 압착방법에 따른 착즙액의 이화학적 및 관능적 특성을 조사하였다. 수율의 경우 캠벨, 거봉이 동일하게 냉압처리보다는 온압처리가, 온압처리에서도 낮은 온도보다는 높은 온도에서 수율이 높게 나타났으며, 또 온압·펙틴분해 병행처리가 각각 83.5%, 87.3%로 가장 높은 수율을 나타내었다. 또한 당도와 아미노태 질소도 열처리온도의 상승 및 압착방법의 병행에 의해 감소하는 것으로 나타났다. 적정산도는 캠벨과 거봉이 압착방법에 따라 각각 0.86∼l.00%, 0.60∼0.69%로 거봉에 비해 캠벨의 산도가 높았으며, 열처리온도가 산도 증감에 더 큰 영향을 미치는 것으로 나타났다. 그리고 압착방법에 따른 착즙액에 대한 관능검사 결과 열처리온도의 상승 및 압착방법의 병행에 의해 떫은 맛과 신맛의 강도가 강하여지고 이들 처리구의 기호도가 높은 것으로 나타났다.

• 한국식품조리과학회지
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• 제8권2호
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.78-82
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• 2007

Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to $1^{\circ}C$ for 24 hours as a cold shock treatment. after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528, a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.

• 대한한의학회지
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• 제16권2호
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• pp.149-176
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• 1995

The results were as follow: 1. In classification of the virulence of medicines, it is the virulent animal that have a deadly poison and the rest is the animal of weak nor non-toxic. 2. In classification of the channel distribution, the most is the medicine that belongs to liver channel, the next are the stomach, lung, kidney and spleen channel. 3. In classification of four characters, the most parts are cool, common and warm medicine and there is a few that is hot and cooling. 4. In classification of five tastes, the most numerous tastes are sweet and salty and the next are acrid, bitter and sour tastes. 5. In classification of the medical action, there are few medicine of invigorating vital energy, tonic therapy and astringent and a great part of the medicine are regulating vital energy and blood, removing blood stasis and mass, clearing away heat-evil and eliminating sputum, calming the river to inhibit the wind-evil and pain control. 6. In classification of the application of cancer, the most numerous disease is the liver cancer and the next are stomach cancer, esophageal cancer, lung cancer, leukemia, uterine cancer,mastitis, brain tumor.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.339-344
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• 1999

김치의 향미개선 및 게껍질 분말 첨가김치의 부미를 제거하기 위한 향미개선제로서 우골추출물의 첨가효과를 검토하였다 우골추출물은 김치의 숙성중 pH와 산도, 총균수, 젖산균비, Leuconostoc과 Lactobacilli의 수에는 큰 영향을 미치지 못하였으나 산미와 김치냄새를 감소시키고 종합적 맛을 개선시키는 향미 개선제로서의 역할을 하였다. 또 우골추출물(0.03%)을 게껍질분말(1.5%)과 함께 첨가할 경우는 게껍질분말만을 첨가한 경우보다 높은 pH를 유지하는 한편 완충효과가 증가되었으며 젖산균비가 높아졌다. 관능검사에 의하여 평가한 결과 게껄질분말을 단독으로 첨가한 경우보다 우골추출물을 병용하여 첨가한 김치에서 비린 맛이 낮아졌으며, 아삭아삭한 맛과 종합적인 맛은 숙성전반에 걸쳐 높게 나타났다.

• Corrosion Science and Technology
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• 제16권4호
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• pp.201-208
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• 2017

A finite element analysis is proposed to study the effect of specimen dimensions on lateral diffusion of hydrogen during hydrogen permeation flux measurements. The error of measurement on thick specimens because of 1D diffusion approximation may be as much as 70%. A critical condition for accurate measurements is to designate the area of hydrogen monitoring/exit surface smaller than the area of hydrogen charging/entry surface. For thin to medium thickness specimens (ratio of thickness to specimen radius of 5:10 and below), the charging surface should be maximized and the monitoring surface should be minimized. In case of relatively thick specimens (ratio of thickness to specimen radius above of 5:10), use of a hydrogen-diffusion barrier on the specimen boundaries is recommended. It would completely eliminate lateral losses of hydrogen, but cannot eliminate the deviation towards 2D diffusion near the side edges. In such a case, the charging surface should be maximized and the monitoring surface should be as closer in dimension as the charging surface. A regression analysis was carried out and an analytical relationship between the maximum measurement error and the specimen dimensions is proposed.

• Journal of Ginseng Research
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• 제22권2호
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• pp.82-90
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.