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연구논문 : 시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과
배현주 ( Hyun Joo Bae ),박해정 ( Hae Jung Park ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4
This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ≥6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.
산업환기시설에서 사각형 후드의 내부 설치에 의한 유입손실 감소에 관한 연구
배현주(Hyun-Joo Bae),양원호(Won-Ho Yang),김종오(Jong-Oh Kim),손부순(Bu-Soon Son) 대한환경위생공학회 2003 대한환경위생공학회지 Vol.18 No.3
An objective of local exhaust hood design is to design the hood to operate as efficiently as possible. The greatest loss normally occurs at the entrance to the duct, due to the vena contracta in the throat of the duct. This can be accomplished by minimizing the loss that results from the vena contracta. There have been little studied to be cost-effective approach as installing simple instrument inside the throat of the hood. The aims of this paper were to minimize entry loss using inner square, and to measure the effect of inner square when installed inside hood throat. The results of this study were as follows; First, the magnitude of vena contracta could be considered as the difference between direct measured velocity and calculated velocity, which is from Bernoulli theory. In circle hood, calculated velocity and direct measured velocity were 10.7m/sec and 10.3m/sec, respectively. And the calculated velocity and direct measured velocity in square hood were 7.7m/sec and 6.5m/sec, respectively. Second, effect of inner square by width was carried out. The widths of inner square were L/1(18m), L/2(9cm), L3(6cm) and L6(3cm). In case inner square was installed with 3cm width, the entry of coefficient was 0.93, comparing with 0.85 of entry of coefficient of general hood. Third, effect of inner square by distance from hood inside surface to inner square was carried out. The distances were L3(6cm), L6(3cm), L9(2cm) and L18(1cm). In case the distance was 3cm, the best efficiency was shown (Ce-0.93). Fourth, effect of inner square by location from hood entry to duct inside was carried out. The locations of inner square were entry(0cm), L6(3cm), L3(6cm), L2(9cm) and L/1(12cm). In case the location was 0cm, 3cm and 6cm, the entry of coefficients were 0.93, 0.92 and 0.90, respectively.
연구논문 : HACCP 적용 학교 급식소 조리원의 위생지식과 위생관리 수행도 분석
배현주 ( Hyun Joo Bae ),장혜원 ( Hew Won Chang ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.0l), number of certificates (p<0.0l), and whether food service workers is students` parents or not (p<0.0l). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students` parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.
서울시 미세먼지(PM 10 )와 초미세먼지(PM 2.5 )의 단기노출로 인한 사망영향
배현주(Hyun-joo Bae) 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.5
Objectives: Although a number of epidemiologic studies have examined the association between air pollution and mortality, data limitations have resulted in fewer studies of particulate matter with an aerodynamic diameter of ≤2.5 μm (PM 2.5 ). We conducted a time-series study of the acute effects of particulate matter with an aerodynamic diameter of ≤10 μm(PM 10 ) and PM 2.5 on the increased risk of death for all causes and cardiovascular mortality in Seoul, Korea from 2006 to 2010. Methods: We applied the generalized additive model (GAM) with penalized splines, adjusting for time, day of week, holiday, temperature, and relative humidity in order to investigate the association between risk of mortality and particulate matter. Results: We found that PM 10 and PM 2.5 were associated with an increased risk of mortality for all causes and of cardiovascular mortality in Seoul. A 10 μg/m 3 increase in the concentration of PM 10 corresponded to 0.44% (95% Confidence Interval [CI]: 0.25-0.63%), and 0.95% (95% CI: 0.16-1.73%) increase of all causes and of cardiovascular mortality. A 10 μg/m 3 increase in the concentration of PM 2.5 corresponded to 0.76% (95% CI: 0.40-1.12%), and 1.63% (95% CI: 0.89-2.37%) increase of all causes and cardiovascular mortality. Conclusion: We conclude that PM 10 and PM 2.5 have an adverse effect on population health and that this strengthens the rationale for further limiting levels of PM 10 and PM 2.5 in Seoul.