• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.442-450
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• 2001

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Preventive Nutrition and Food Science
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• v.19 no.4
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• pp.358-362
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• 2014

Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of $60^{\circ}C$. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A~D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15~0.21). Apparent viscosity (${\eta}_{a,50}$), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of (G') were much higher than those of (G") over the entire range of frequency (${\omega}$) with the high dependence on ${\omega}$, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Nuclear Engineering and Technology
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• v.49 no.3
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• pp.556-561
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• 2017

Serving as an excellent adsorbent and inorganic ion exchanger in the water purification field, zeolite 4A has in this work presented a strong capability for purifying radioactive waste, such as $Sr^{2+}$, $Cs^+$, and $Co^{2+}$ in water. During the processes of decontamination and decommissioning of suspended solids and organics in low-level radioactive wastewater, the purification performance of zeolite 4A has been studied. Under ambient temperature and neutral condition, zeolite 4A absorbed simulated radionuclides such as $Sr^{2+}$, $Cs^+$, and $Co^{2+}$ with an absorption rate of almost 90%. Additionally, in alkaline condition, the adsorption percentage even approached 98.7%. After conducting research on suspended solids and organics of zeolite 4A for the treatment of radionuclides, it was found that the suspended clay was conducive to absorption, whereas the absorption of organics in solution was determined by the species of radionuclides and organics. Therefore, zeolite 4A has considerable potential in the treatment of radioactive wastewater.

• Ocean and Polar Research
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• v.42 no.4
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• pp.271-281
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• 2020

We investigated mesozooplankton in the Yellow Sea in spring to understand its community structure and relationship with environmental factors. Total mesozooplankton density ranged from 1,542 to 7,367 ind. m-3 and the biomass ranged from 3 to 42 mg C m-3. The total density and biomass had a positive relationship with chlorophyll-a (chl-a) concentration. The mesozooplankton community was divided into two groups at 125.5 E by cluster analysis: one was an inshore group and the other was an offshore group. The inshore group of mesozooplankton was of high density but low diversity, while the offshore group was of high diversity but low density. Copepod Acartia hongi and its copepodites were the most abundant species, comprising 27.8% of the total mesozooplankton density. A. hongi was especially abundant at the inshore, serving as the indicator species of the inshore group. Redundancy analysis found a positive relationship between the density of A. hongi and chl-a concentration. Oithona similis and Centropages abdominalis were 2nd and 3rd dominant species comprising 9 and 7% of the total density, respectively. The density of O. similis was positively related to water depth, but C. abdominalis was related to chl-a concentration. Chl-a concentration seems to influence significantly the mesozooplankton community structure in the Yellow Sea in spring, rather than water temperature or salinity.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.283-292
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• 1985

A sanitary quality of a university foodservice establishment was assessed in terms of time and temperature, pH and Aw, and microbiological evaluation. Critical control points during various phases in product flow of fried fish cake soup were identified using hazard analysis concept. The results are summarized as follows : 1) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, and hot - holding of soup before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that microbial quality of ingredients was in poor condition. A holding practice of cooked ingredients at room temperature might provide the chance for microbial contamination and multiplication. Hot - holding time and temperature of soup should be strictly controlled to assure the food safety, since the microbial quality of serving food can be directly influenced by the hot - holding temperature of soup. 4) Microbiological test results for food containers, equipments, working surfaces, and supplies indicated that sanitary conditions of earthenware, gloves, wiping cloths and cutting board should be improved promptly. 5) Critical control points identified were : ingredients, pre - preparation, post - preparation, and holding before assembly and service. 6) Guidelines for the effective quality control program for this operation were suggested.

• Korean Journal of Agricultural and Forest Meteorology
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• v.3 no.2
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• pp.96-104
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• 2001

Usage of ecosystem models has been extended to landscape scales for understanding the effects of environmental factors on natural and agro-ecosystems and for serving as their management decision tools. Accurate prediction of spatial variation in daily temperature is required for most ecosystem models to be applied to landscape scales. There are relatively few empirical evaluations of landscape-scale temperature prediction techniques in mountainous terrain such as Korean Peninsula. We derived a periodic function of seasonal lapse rate fluctuation from analysis of elevation effects on daily temperatures. Observed daily maximum and minimum temperature data at 63 standard stations in 1999 were regressed to the latitude, longitude, distance from the nearest coastline and altitude of the stations, and the optimum models with $r^2$ of 0.65 and above were selected. Partial regression coefficients for the altitude variable were plotted against day of year, and a numerical formula was determined for simulating the seasonal trend of daily lapse rate, i.e., partial regression coefficients. The formula in conjunction with an inverse distance weighted interpolation scheme was applied to predict daily temperatures at 267 sites, where observation data are available, on randomly selected dates for winter, spring and summer in 2000. The estimation errors were smaller and more consistent than the inverse distance weighting plus mean annual lapse rate scheme. We conclude that this method is simple and accurate enough to be used as an operational temperature interpolation scheme at landscape scale in Korea and should be applicable to elsewhere.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.4
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• pp.553-562
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• 2010

This survey investigates the conditions of summer working uniforms for contracted foodservice workers. The data were obtained from 67 workers through in-depth interviews (July 2005~October 2005). The results of study are as follows: The working environment changed to menu and cooking method (air temperature $28\sim37^{\circ}C$, humidity 72~86 %RH, radiant temperature $27\sim37^{\circ}C$, air velocity 0.14~0.37m/sec). They answered that the working environment has high temperatures, humidity, excessive noise, and liability to slide. The typical accidents were burns, cuts, slide, and ligament injuries in the workplace. Work duties consisted of cooking, serving food, washing, and cleaning up leftover food. All the employees carried out multi tasks. The primary working postures and motions were standing, crouching, and lifting. The female workers usually wore underwear (panty and brassiere), upper and lower work wear, aprons, waterproof-aprons, cotton-gloves, rubber-gloves, socks, and rubber-boots. The satisfaction of the uniform was relatively low for trousers and waterproof-aprons. The answer about the fit was generally "comfortable." They answered "back," "chest," and "head" were wet with perspiration during work. The uncomfortable parts were the crotch and neck. Questions concerning their satisfaction with the material of uniforms indicated a high rate of dissatisfaction, particularly for ventilation and absorbency. In case of the colors of the working uniform, workers preferred white color for the upper part, and black color for the lower part.