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- 저자 : 박숙영(S.Y Park) (검색결과 3 건)
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장성기(S.K Jang),박숙영(S.Y Park),권기동(K.D Kwon),천재영(J.Y Chun),이태형(T.H Lee) 한국실내환경학회 2007 한국실내환경학회지 Vol.4 No.2
Young children health problem were reported in a Korean daycare centers and supposedly attributed to the presence of air pollutants. This study attempted to characteristics of carbonyl compounds exposure of young children at the indoor spaces. The characteristics associated with the major indoor pollutants exposure included seasonal variation, and room location inside a daycare centers. As the results of investigation for daycare centers, the mean concentrations of formaldehyde, acetone, and acetaldehyde in daycare centers were 38.3㎍/㎥, 33.9㎍/㎥, 13.6㎍/㎥, respectively. The indoor space carbonyl compounds concentrations were both higher for the summer than for the other seasons. The temperature and relative humidity measured along with the volatile organics measurements temperature and relative humidity increase volatile organics levels. This last suggestion is further supported by the correlations of the carbonyl compounds measured for daycare centers. Significant correlations between carbonyl compounds were exhibited for both the temperature and humidity, with at least p<0.05. The concentrations of formaldehyde in classroom were higher than lobby or dining room. Therefore, controlling indoor air pollutants exposure in daycare center should be given a high priority so as to minimize the potential sources of air pollutants in indoor space.
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방사선(放射線) 조사(照射)와 가금육(家禽肉) : 종설(綜說)
강영신,박숙영,이영현,Kang, Y.S.,Park, S.Y.,Yi, Y.H. 한국가금학회 1994 韓國家禽學會誌 Vol.21 No.1
Food irradiation is beginning to provide a safe, effective, and economical alternative treatment for many food products, especially for the raw food of animal origin. The historical background and wholesomeness of food irradiation were examined. The application and effect of the process were investigated. The cost and benefit of the irradiated poultry meat were evaluated. The effect of irradiation on the poultry meat, poultry products, and microorganisms were reviewed. With the safety of irradiated poultry meat and poultry products established, the future of the process is promissing.
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축육 제품의 유통 구조 및 저장성 개선에 관한 연구 2 . 시판 축육제품의 품질 수준
이근택(K . T . Lee),박숙영(S . Y . Park),강종옥(J . O . Kang) 한국축산학회 1991 한국축산학회지 Vol.33 No.2
Wiener and Frankfurter type sausages stored at refrigerater or ambient temperatures for longer than 3 weeks within expiration date in domestic markets were were randomly sampled and investigated on the various qualty characteristics to determine the commercial qualty of the products. The results obtained are summarized as follows; l. In the samples of Wiener sausage, the dominant flora was lactic acid bacteria. The 9 out of 17 products samples tested were found to have a total microbial count exceeding 10^7/g. 2. In Frankfurter sausages, the 17 out of 20 samples had a total microbial count below 10^6/g. 3. In all samples except for the 3 cases, there was no presence of Brochothrix thermosphacta, Enterobacteriaceae, and yeast and mould above detectable limit of 10²/g. 4. When the total microbial count in Wiener sausage exceeded 10^7/g, sensory defects were noted. The Wiener sausages sampled from refrigerater were evaluated to be unacceptable in some cases, whereas the Frankfurter sausages held at ambient temperature maintained an acceptable qualty. 5. With the development of lactic acid bacteria in Wiener sausage, there was a significant decrease in pH value (P$lt;0.001). 6. There was no consistent trend in the data of TBA and VBN values for prediction of spoilage in packed meat products, which was more pronounced in Frankfurter sausages with lower microbial counts than in Wiener.
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