• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• 대한의생명과학회지
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• 제19권4호
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• pp.315-329
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• 2013

This study was conducted to evaluate the distribution, frequency, sensitization rate, and types of specific allergen in allergic patients. We analyzed allergens of 12,882 allergic patient's serum referred for Medical Laboratory using MAST Allergy Screen Test (Inhalation/food panel) from April, 2010 to March, 2011. Allergen reactivity were not detected in 833/12,882 (6.5%) allergic patients and the other allergic patients had two or more types of allergens of food and inhalant, respectively. In the distribution of the allergen food 73.4% (9,450/12,882 patients) was much higher than the pollen 26.6% (3,432/12,882 patients). The sensitization rate to each allergen showed garlic 26.7%, egg white 21.5% of food allergens, mugwort 24.9%, ragweed short 19.6% of pollen allergens, Candida albicans 10.5%, Alternaria spp. 7.9% of fungus allergens, and showed high sensitized rate to Dermatophagoides farinae 90.2%, Dermatophagoides pteronyssinus 77.8%, house dust 57% of indoor allergens, respectively. The specific allergens of food allergen, fungus allergen, and indoor allergen were more frequent in young child than adult, but pollen allergens were frequent in adult than young child. In seasonal distribution, the food allergen were frequent in summer and autumn, the pollen allergen in autumn, fungus allergen in spring and in winter, and indoor allergen in autumn and in winter. In conclusion, the mite of Dermatophagoides farinae and Dermatophagoides pteronyssinus, and house dust showed the highest sensitization rate in specific allergen of allergic patients. The allergens showed difference feature according to the age, region, and types of allergen.

• 한국산학기술학회논문지
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• 제16권10호
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• pp.7118-7125
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• 2015

본 논문에서는 현재 국내외적으로 재무분야에서 중요 이슈가 되고 있는 주제들 중, 대기업의 현금유동성 적정수준에 대한 존재 여부와 이와 관련한 상대적으로 과도한 현금유보 기업들의 재무적 특성들을 실증적인 방법을 통하여 검정, 분석하였다. 2가지의 관련 가설들이 설정되었으며, 전자는 다항함수모형과 잔차변수모형를 이용한 현금유동성의 존재 여부를 추정하는 것이고, 후자의 검정에서는 로짓회기모형을 활용한, 현금유보비율 기준 상대적으로 높은 기업과 낮은 기업들 간의 통계적 유의성이 있는 차별적 재무변수들을 분석하였다. 표본기업들로서는 국내 재벌 계열사들이며, 표본기간은 2009년부터 2013년 (5년간)으로 설정되었다. 학문적 그리고 실무적인 측면에서 본 연구가 기여할 수 있다고 판단되는 시사점으로는 기존의 현금유동성 관련 선행연구들에서 판명된 재무적 유의변수를 사용하여, 상충이론에 의거한 국내 재벌기업들의 최적의 현금유동성 수준의 존재를 검정하였다는 점이며, 이를 통하여 주주들의 목표인 기업가치의 극대화에 최종적으로 기여할 수 있다는 점이라 판단된다.

• 한국의류학회지
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• 제33권2호
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• pp.308-318
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• 2009

The purpose of this study was to develop the functionally improved winter work clothing for the Korean railroad workers. Based on the questionnaires, the sample clothing for the Korean railroad workers was produced. The design, materials, and patterns were modified to increase mobility and comfort of workers. Water-repellent treatment was added to the material in order to decrease the dirt and stains while working. Also the reflective strips were added to chest and back of the upper garment in order to increase visibility and safety of the workers. In terms of the design and pattern underarm of the sleeve and side panel of the bodice were put in together and action pleats at the back were inserted in order to decrease the pullback of the armpit and scapular area and increase mobility of the arm movement. Also the patterns of the elbows areas were modified to increase mobility of joint. The prototype was evaluated an objective assessment and subjective assessment to compare to the existing working uniform. Assessment group was consisted of 5 subject groups and 11 expert groups and evaluated external appearance and adaptability to the movements. According to the results, the prototype was evaluated better than the existing working uniform in appearance and adaptability except height of collar. A field test was conducted to compare the prototype and the existing working uniform. The field tests were performed by 6 workers in the Korean railroad. According to the results, the prototype was improved in terms of adaptability and comfort.

• 한국항공우주학회지
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• 제30권7호
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• pp.1-10
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• 2002

설계 순기의 단축, 개발 비용의 절감, 제품 성능의 향상을 목적으로 하는 MDO(Multidisciplinary Design Optimization)의 적용이 가능한 프레임워크의 개발을 위하여 해석 자원의 통합 방안, 해석 및 최적화 과정의 관리 방안과 이를 위한 소프트웨어 구조를 제시하였다. 중앙집중식 DBMS(Data Base Management System)을 채택하였으며, 해석 코드의 통합 방안으로 DLL(Dynamic Link Library)을 이용하는 방법과 입출력 파일을 이용하는 방안을 제시하였다. 해석 및 최적화 과정과 데이터 흐름을 관리하는 방안으로 Graphic Programming의 개념을 도입하였다. 간단한 수치 예제와 삼차원 패널 코드를 이용한 항공기 날개의 형상 최적화에 적용하여 제시한 방안의 타당성을 검증하였다.

• 한국포장학회지
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• 제5권2호
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• pp.17-23
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• 1999

Top-to-bottom compression strength of corrugated fiberboard boxes is partly dependent on the load-carrying ability of the central panel areas. The ability of these central areas to resist bending under load will increase the stacking strength of the box. The difference of box compression strengths, among boxes which are made with identical dimensions and fabricated with same components but different flute sizes, is primarily due to difference of the flexural stiffness of the box panels. Top-to-bottom compression strength of a box is accurately predicted by flexural stiffness measurements and the edge crush test of the combined boards. This study was rallied out to analyze the flexural stiffness, maximum bending force and maximum deflection for various corrugated fiber-boards by experimental investigation. There were significant differences between the machine direction (MD) and the cross-machine direction (CD) of corrugated fiberboards tested. It was about 50% in SW and DW, and $62%{\sim}74%$ in dual-medium corrugated fiberboards(e.g. DM, DMA and DMB), respectively. There were no significant differences of maximum deflection in machine direction among the tested fiberboards but, in cross direction, DM showed the highest value and followed by SW, DMA, DMB and DW in order. For the corrugated fiberboards tested, flexural stiffness in machine direction is about $29%{\sim}48%$ larger than cross direction, and difference of flexural stiffness between the two direction is the lowest in DMA and DMB.

• 한국산업보건학회지
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• 제9권2호
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• pp.110-122
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• 1999

Hot-wire anemometers are most commonly used in measuring hood capture velocities due to their accuracy and convenience. But it was questionable that the anemometers being used in the field are accurate enough for the purpose of measurements. To answer this ques tion, a calibration wind tunnel was newly devised and tested. Subsequently, 53 hot-wire anemometers being currently used in the field were tested to evaluate the accuracy of anemometers. The average error was 16.93% while the average errors in the low (0.5~5m/s) and high (5~20m/s) velocity range were 17.40% and 16.45%, respectively. Most of anemometers underestimated the true velocities. It might be due to the contamination of hot-wire, resulting in the slow heat transfer between the sensor and air flow. Astonishingly, 16 of 53 anemometers were out of order due to the malfunctioning of zero adjustment control, power supply, display panel and sensor. It is desirable to calibrate periodically and clean the sensor after using in the dirty environment.

• 한국식품조리과학회지
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• 제26권2호
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2005년도 추계학술대회 논문집
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• pp.410-413
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• 2005

The results of an experimental and analytical study of composite pressure hull on buckling pressure are presented for LRN 300. Composite tensile test was done to know the composite material properties applied FE analysis for URN composite. We predicted the buckling and post buckling analysis of composite laminated cylindrical panels under external compression by using ABAQUS /Standard[Ver 6.4]. To obtain nonlinear static equilibrium solutions for unstable problems, where the load-displacement response can exhibit the type of nonlinear buckling behavior, during periods of the response, the load and/or the displacement may decrease as the solution evolves, used the modified Riks method. The modified Riks method is an algorithm that allows effective solution of such cases [7]. Experiments were conducted to verify the validation of present analysis for cross-ply laminated shells. The shells considered in the study have two different lamination patterns, $[{\pm}45/0/90]_{18s\;and}\;[/0/90]_{18s}$. Cylindrical panel of experiment and analysis have the radius of 200mm, length of 210mm and 60 degree of cutting angle. The critical load from experiment is $69\%$ of that of numerical analysis, because the fracture of matrix was generated before buckling. So URN 300 is not proper to use at the condition under high external pressue.

• 대한지역사회영양학회지
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• 제21권4호
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• pp.321-331
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• 2016

Objectives: The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry. Methods: For this paper, I analysed the data related with single-person households and the food service industry in two surveys, Household Income and Expenditure Survey and Wholesale and Retail Trade Survey published by Statistics Korea from 2006 to 2015, with an empirical test performed utilizing these data. The indicators of the age of householders, disposable income per capita, and the rate of household of worker were compared between single and multi-person households. Furthermore, sales and the number of establishments in the food service industry were used as industry-variables, and disposable income, eating-out expenses and the rate of single-person households as the household-variables were used in a panel analysis. Results: The results showed that household incomes were lower, age of householder was higher, and the percentage of household of worker was lower in single-person households in contrast to multi-person households. According to the empirical analysis, eating-out expenses of single-person households, in comparison to multi-person households, has significantly positive effects on the growth of the food service industry. This means that the recent trend of increasing numbers of single-person households may help the growth of the food service industry. Conclusions: The growth in the rate of single-person households has been one of the most striking demographic shifts in recent decades. Their economic characteristics and the effects were analyzed to give the managers in the food service industry and the policy-makers useful information in dealing with this new trend. Moreover, in considering the fact that single-person households eat out more frequently than multi-person households, the food service business should develop the managerial strategies focused on acclimatizing to single-person households.