• Journal of Magnetics
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• 제2권1호
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• pp.7-11
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• 1997

The dependence of magnetoresistance (MR) ratio on various variables like the thickness of the second Co layer, on the presence of cap layer, on deposition field (Hdep) and on annealing in Co/Cu/Co sandwiches was investigated. Spin-valve sandwiches were deposited on the corning glass by means of the 3-gun dcmagnetron sputtering at a 5 mTorr partial Ar pressure and room temperature. The deposition field was varied from 70 Oe to 720 Oe. The MR curve was measured by the four-terminal method with applied magnetic field up to 1000 Oe perpendicular to the direction of a current in the film plne. The MR ratio of glass/Fe(50${\AA}$)/Co(17${\AA}$)/Cu(24${\AA}$)/Cot(${\AA}$) fabricated by making 50 ${\AA}$ of Fe buffer layer has the maximum value of 8.2% when the thickness of the second Co layer was 17${\AA}$and the deposition field was 350 Oe. In the case of glass/Fe(50${\AA}$)/Co(17${\AA}$)/Cu(24${\AA}$)/Cot(${\AA}$) with Cu cap layer on top, the decrease in the MR ratio seemed to relate with the oxidation of the second Co layer. Samples prepared with deposition field showed greater MR ratios through the formation of more complete spin valve films. After annealing for 2 hours at 300$^{\circ}C$, the MR ratio of the samples prepared with deposition field decreased rapidly while the MR raito of the sample prepared without the field remained.

• 한국자기학회지
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• 제7권3호
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• pp.146-151
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• 1997

DC magnetron sputtering 방법으로 Corning glass 기판 위에 버퍼층을 Fe와 N $i_{81}$$Fe_{19}$로 바꾸어가면서 보자력이 다른 $Co_{90}$ F $e_{10}$와 Co를 이용하여 buffer/CoFe(35 .angs. )/Cu(t .angs. )/Co(35 .angs. )의 형태로 샌드위치 박막을 제작하고 버퍼층 두께 및 바자성층 Cu층 두께, 자성층 두께 변화에 따른 자기저항비 의존성을 조사하였다. 자기저항비와 포화 자기장( $H_{s}$ )은 버퍼층의 두께가 두꺼워짐에 따라 증가하다가 극대치 3%를 보인 후 완만하게 감소하였다. NiFe, Fe 버퍼층을 갖는 시료를 비교한 경우, 각각 CoFe층과 Co층 사이의 결합 자기장( $H_{int}$)은 큰 차이가 없었으나 NiFe 버퍼층을 갖는 시료가 minor 자기저항 곡선의 반가폭 $H_{w}$ 는 감소하고 자기저항(MR) 기울기(slope)와 관련된 field sensitivity(%/Oe)는 향상되었다.다.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.323-331
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• 2007

편의점에서 판매하는 김밥류 6종, 샌드위치류 6종에 대해 $10^{\circ}C$ 냉장 조건하에서 72시간 저장하면서, 품질변화를 분석하여, 품질 지표를 도출하고, 유통기한을 예측하였다. 저장 기간 중 시료의 단백질의 부패도를 나타내는 휘발성 염기질소의 함량은 모든 시료에서 큰 변화를 보이지 않았다. 저장 중 김밥류의 휘발성염기질소는 저장 직전인 초기 $1.3{\sim}4.1mg%$에서 저장 72시간 후 $3.7{\sim}6.9mg%$로 약간 증가하였고, 샌드위치도 초기 $1.5{\sim}10.3mg%$에서 저장 72시간 후 $3.1{\sim}12.3mg%$로 증가하여 큰 변화를 보이지 않았다. 대장균, 황색포도상구균, 살모넬라균, 비브리오균은 저장기간 동안 모든 시료에서 검출되지 않았다. 일반세균수는 저장 초기 김밥류에서는 $2.9{\sim}4.43\;logCFU/g$, 샌드위치는 $2.34{\sim}2.92\;logCFU/g$였으나 저장 48시간 후에는 김밥류에서 $4.51{\sim}5.36\;logCFU/g$로, 샌드위치에서는 $4.66{\sim}5.02\;logCFU/g$로 증가하였고, 48시간 이후에는 대부분의 시료에서 급격히 증가하였다. 각 제품의 종합적 기호도를 검사한 결과 일반김밥 4종은 저장 40시간까지 5점 이상을 유지하였고, 삼각김밥은 48시간까지, 샌드위치는 저장 42시간까지 상품성을 가지는 5점을 유지하였다. 저장기간과 일반세균수 및 관능검사와의 상호관계를 회귀분석을 통하여 상관관계를 측정한 결과, 대부분이 0.9가 넘는 높은 상관관계를 보여주었다. 유통가능 기준인 관능 검사의 종합적 기호도 5점 이상, 일반세균수 $10^5CFU/g$ 이하의 조건을 만족하고 유통조건중의 안전성을 고려한 유통기한을 산출한 결과 $10^{\circ}C$ 냉장조건 하에서 일반 김밥은 $15{\sim}33$시간, 삼각김밥은 $32{\sim}33$시간, 샌드위치류는 $27{\sim}30$시간이었다.

• 한국식품과학회지
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• 제37권2호
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• pp.274-278
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• 2005

경기 남부지역의 편의점을 중심으로 판매중인 5종의 삼각김밥과 5종의 샌드위치를 대상으로 오염도를 분석한 결과 총호기성균은 삼각김밥에서 $3.50-5.54\;log_{10}CFU/g$, 샌드위치에서 $3.88-6.29\;log_{10}CFU/g$의 수준이었으며, 대장균은 삼각깁밥에서 $1.25-3.17\;log_{10}CFU/g$, 샌드위치에서 $1.53-5.08\;log_{10}CFU/g$의 수준을 보였다. E. coli는 샐러드원료의 한개의 시료를 제외한 모든 삼각김밥과 샌드위치에서 검출되지 않았다. S. aureus는 삼각김밥에서 64% 검출빈도에 $0.30-5.20\;log_{10}CFU/g$수준의 오염과 샌드위치에서는 76% 검출빈도에 $0.10-4.18\;log_{10}CFU/g$수준의 오염도를 보였다. B. cereus는 삼각김밥에서 20% 검출빈도에 $0.88-2.48\;log_{10}CFU/g$수준의 오염과 샌드위치에서는 38% 검출빈도에 $0.22-2.18\;log_{10}CFU/g$수준의 오염도를 보였다. 전반적으로 경기도 남부지역의 편의점에서 판매되고 있는 삼각김밥과 샌드위치의 위생상태는 좋지 않은 것으로 판단되며 본 연구에서 밝혀진 식중독균의 정량적 분석자료는 미생물위해평가(MRA)의 기초자료로 활용될 수 있을 것이다.

• 대한지역사회영양학회지
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• 제22권5호
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• pp.375-386
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• 2017

Objectives: Rapid economic growth and industrial development in South Korea have led to a great change in dietary patterns, and the use of convenience foods has continuously increased. This study was performed to evaluate the energy and nutrient contents of convenience foods at convenience stores near the universities as a meal. Methods: Data was collected by visiting 22 convenience stores near some universities in Chungbuk and Seoul and by checking nutrition labels on convenience foods at the stores. Data of a total of 338 food items were collected, and divided into five groups according to the food categories; rice products (n=156), noodles (n=101), burger/sandwiches (n=62), Tteokbokkis (n=11), and dumplings (n=8). Further, rice products, noodles, and burger/sandwiches were divided into subcategories. Results: The proportion of calories from carbohydrates was high in the rice products and tteokbokki, while the rate of calories from fat was high in burger/sandwiches and dumplings. Among the rice products, the proportion of carbohydrate calories was high in a one-dish food, rice with soup, and triangular kimbap, while the proportion of calories from fat in lunch boxes was high. In the noodles category, ramyeon and spaghetti had a high percentage of fat calories, while udong had a high percentage of carbohydrate calories. The ratio of the calorie content in relation to the KDRIs for adults aged 19-29 years, lunch boxes provided about 1/3 of daily required energy. However, the amount of calories as one meal was not enough for other types of rice products except for lunch boxes. Ramyeon was high in calories, fat, and sodium, but low in protein content. The burger/sandwiches had a high percentage of fat and sodium. Conclusions: Our results showed several nutritional limitations of convenience meals in convenience stores according to the type of food. Therefore, college students should limit excessive intake of convenience meals on a regular basis in order to avoid unhealthy food intake patterns. Our results demonstrate the need for educating college students with regard to checking nutrition labels when choosing convenience meals in order to facilitate the selection of food items that contribute to a balanced diet.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 한국식품영양과학회지
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• 제36권7호
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• pp.938-943
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• 2007

향후 소비가 더욱 증가할 것으로 예상되는 즉석섭취식품 중 샌드위치를 대상으로 제조공정의 특성상 생물학적 위해 중 높은 빈도로 검출될 것으로 예상되는 황색포도상구균에 대해서 정성적${\cdot}$정량적 검출실험을 실시하였다. 분석시료는 편의점, 대형할인마트, 샌드위치 전문점, 개인운영제과점, 패스트푸드점, 급식소에서 판매되는 샌드위치를 대상으로 하였다. 분석결과 전체 174개의 시료 중 18개, 전체 10.3%에서 황색포도상구균이 검출되었으며 검출량은 평균 1.74 log CFU/g으로 0.30 log CFU/g에서 최대 4.08 log CFU/g까지 검출되었다. 황색포도상구균의 계절에 따른 검출량은 여름철(3.24 log CFU/g)이 겨울철(1.10 log CFU/g)에 비해서 3배 정도 많아 통계적으로 유의적인 차이가 있었다(p<0.001). 영국 PHLS의 즉석섭취식품의 황색포도상구균에 대한 미생물 가이드라인을 기준으로 평가했을 때 본 실험의 전체 분석 대상 시료 중 95.4%가 허용할 수 있는 수준이었다. 또한 햄 치즈샌드위치에 대한 독소형성 확인 실험 결과 4.95 log CFU/g 이상으로 황색포도상구균이 증식되지 않으면 독소가 생성되지 않는다는 것을 알 수 있었다. 샌드위치의 황색포도상구균에 대한 정량적 오염도 분석에 대한 본 실험 결과는 샌드위치를 포함한 즉석섭취식품의 정량적 위해평가를 위한 기초자료로써 활용될 수 있을 것으로 사료된다.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.253-264
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• 2011

The objectives of this study were to investigate the current status of the Korean government-funded meal support program for low-income children through convenience stores and to evaluate the nutritional quality of the meal items available under the program. The POS data of three convenient stores where children had used their electronic meal cards most often in Seoul during January 2010 and the kinds and amounts of ingredients of the meal items available to the children were obtained from the headquarter of the convenient stores. A total of 5,081 transactions by 693 children included in the POS data was analyzed. In addition, nutritional contents of meal items, which were meal boxes (11 kinds), kimbab (13 kinds), rice balls (27 kinds), inari sushi (1 kind), and sandwiches (26 kinds), were analyzed with Can Pro 3.0. The results showed that children had purchased flavored-milk products most often. Children tended to purchase meal items together with drinks (60.9% of transactions), but some purchased drinks (27.6%) or meal items only (11.5%). Except for meal boxes, none of the meal items satisfied 1/3 of Estimated Energy Requirements of the 9-11 year-old boys per day. The average energy contents of different kinds of meal boxes, kimbabs, rice balls, and sandwiches were 619, 357, 200, and 380 kcal, respectively, and the energy content of a package of Inari sushi was 457 kcal. Vitamin C amount was found to be deficient in all the meal items, compared to 1/3 of Recommended Intake of the 9-11 year-old boys per day. The results of this study could be useful to develop nutritionally appropriate meal items for the convenient stores participating in the government-funded meal support program for children from lowincome families.

• 한국강구조학회 논문집
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• 제14권1호
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• pp.1-12
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• 2002

복합재료 적층판의 보다 정확한 해석결과를 얻기 위해서는 종방향 전단변형, 종방향 수직 변형율/응력에 의한 효과와 두께방향 좌표에 관한 면내변위의 비선형 변화등이 고려되어야 한다. 본 연구에서는 개선된 고차이론을 이용하여 복합재료 적층구조물의 처짐 및 고유 진동수를 구한다. 점탄성 해석을 위하여 Quasi-elastic 방법을 사용하였다. 단순지지된 복합재료 적층판 및 샌드위치의 해석결과들은 3차원 탄성해석결과와 다른 이론들에 의한 결과와 비교하였다. 본 연구의 해석결과가 다른 이론들보다 좀 더 정확한 결과를 나타내었다.

• 동아시아식생활학회지
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• 제19권4호
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).