포스터 발표 : 가공/품질 분야 ; 사과의 관능적 품질 평가와 객관적 품질인자 상호간의 상관성

조순덕,김동만,김건희 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회 학술대회 Vol.2008 No.-

[P4-16] 시판 신선편이 샐러드 제품의 계절에 따른 품질평가

조순덕,윤수진,김동만,김건희 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

[P4-10] 세척방법에 따른 수삼의 잔류 중금속 및 농약류 제거효과 조사

조순덕,이다움,김동만,김건희 한국식품영양과학회 2010 한국식품영양과학회 학술대회발표집 Vol.2010 No.10

Raising Public Recognition of Climate Change Adaptation to Ensure Food Safety

조순덕,이화정,김건희 한국식품위생안전성학회 2013 한국식품위생안전성학회지 Vol.28 No.3

Recent changes in the global climate environment have resulted in a wide variety of climaterelated disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as 『Climate Change Threatening Food Safety』,『Earth getting warmer,your dining table is at risk』, 『Warning signs ahead for the globe』, and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

시중 판매중인 Fresh-Cut 채소 제품의 품질평가

조순덕,박주연,김은정,김동만,김건희,Cho, Sun-Duk,Park, Joo-Youn,Kim, Eun-Jeong,Kim, Dong-Man,Kim, Gun-Hee 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5

Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products. Fresh-cut 채소 제품이 소비자에 의해 선택되어 소비되려면 이의 친환경적 원료생산과 가공, 포장, 서빙에 이르는 전 과정에서 체계적인 품질관리가 이루어져야 하며 갈변제어, 연화제어 및 미생물적 제어 등 관련 기술의 연구개발이 요구된다. 본 연구에서는 시중 유통 판매되고 있는 fresh-cut 채소제품의 품질을 비교평가하기 위해 현재 유통되고 있는 9개사 제품을 선정하였으며, 관능검사를 포함하여 vitamin C, 무기질, 중금속 함량, 잔류농약 및 미생물오염 정도를 조사하였다. 관능평가에서는 갈변 등 품질변화로 인해 전반적인 기호도가 그다지 높지 않았다. 채소류에서 중요 영양성분인 vitamin C 함량은 9개사 모든 제품의 주재료인 양상추에서 거의 검출되지 않았고 다른 채소류의 vitamin C 함량 역시 식품성분표보다 소량이었다. 무기질 함량 역시 극히 소량이었는데, 이는 박피, 절단 등의 최소 가공 공정을 거치면서 파괴되기 쉬운 vitamin C와 무기질이 대부분 손실되었기 때문으로 사료된다. 안전성측면에서 평가한 잔류 중금속 함량의 경우 몇 개의 제품에서 구리와 납이 소량 검출되었으며 잔류농약은 검출되지 않았다.

Changes in the Residual Chlorine Content of Fresh-cut Lettuce during Storage

조순덕,장민선,이유시,하지형,김건희,배동호,김용수,정명섭,김용무,이동호,박선희,하상도 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.3

Efficacies of the amounts and methods for chlorinated water to use in disinfection of lettuce were investigated. Concentrations of total and free chlorine in lettuce samples were measured using a colorimetric reaction with diethyl-p-phenylenediamine (DPD). For measurement of the total amount of residual chlorine remaining on samples of lettuce during storage, 100 mg/L DPD samples were used. The residual chlorine content decreased an initial amount of 14 mg/L and further decreased by 42.9% after three minutes, by 92.9% after ten minutes, and diminished to 4 mg/L after seven hours of storage. Measurements made while applying 200 mg/L chlorinated water showed a similar trend. The change in the amount of free available chlorine in the washing water was determined based on storage period and frequency. While washing, the amount of free available chlorine decreased proportionally with time.

과실 및 채소류의 신선편이 식품화

조순덕,김건희 덕성여자대학교 자연과학연구소 1996 자연과학 논문집 Vol.2 No.-

Minimally processed fruit and vegetables are products that have the attributes of convenience and fresh quality. However, most minimally processed products are less stable than the unprocessed materials from which they are made. Two basic problems confront the extension of self life of minimally processed products. First, vegetative tissue is living, respiring tissue in which many chemical reactions are interacting. Second, microbial growth must be controlled. To extend shelf life of minimally processed produce, more research will be required for controlling of physiological change and microbial growth of fruit and vegetables.

신선편의 기술을 이용한 '신고' 배의 포장방법에 따른 품질변화

조순덕,김동만,김건희 덕성여자대학교 자연과학연구소 1999 자연과학 논문집 Vol.5 No.-

The quality of Asian pears deteriorates after cutting, resulting in browning and softening. The objective of this study was to investigate the effectiveness of various films for delaying deterioration of sliced pears. To maintain good quality, 'Shingo' pear slices (about 200g) were packed with polyethylene (PE, 60㎛), ceramic (CE, 60㎛) or vacuum film (PE+Nylon, 80㎛) at 0℃ or 20℃. To evaluate quality characteristics of packed sliced pears, gas composition, color, firmness, soluble solids, pH, titratable acidity and microbiological evaluation were determined. The results indicated that sliced Asian pears packed with ceramic (CE, 60㎛) and vacuum (PE+Nylon, 80㎛) films maintained better quality than with polyethylene (PE, 60㎛) at 0℃ and 20℃.

시중 판매중인 Fresh-Cut 채소 제품의 품질평가

조순덕,박주연,김은정,김동만,김건희 덕성여자대학교 대학원 2007 덕성여자대학교 대학원 논문집 Vol.9 No.-

Fresh-cut 채소 제품이 소비자에 의해 선택되어 소비되려면 이의 친환경적 원료생산과 가공, 포장, 서빙에 이르는 전 과정에서 체계적인 품질관리가 이루어져야 하며 갈변제어, 연화제어 및 미생물적 제어 등 관련 기술의 연구개발이 요구된다. 본 연구에서는 시중 유통 · 판매되고 있는 fresh-cut 채소제품의 품질을 비교평가하기 위해 현재 유통되고 있는 9개사 제품을 선정하였으며, 관능검사를 포함하여 vitamin C, 무기질, 중금속 함량, 잔류농약 및 미생물오염 정도를 조사하였다. 관능평가에서는 갈변 등 품질변화로 인해 전반적인 기호도가 그다지 높지 않았다. 채소류에서 중요 영양성분인 vitamin C 함량은 9개사 모든 제품의 주재료인 양상추에서 거의 검출되지 않았고 다른 채소류의 vatimin C 함량 역시 식품성분표보다 소량이었다. 무기질 함량 역시 극히 소량이었는데, 이는 박피, 절단 등의 최소 가공 공정을 거치면서 파괴되기 쉬운 vitamin C와 무기질이 대부분 손실되었기 때문으로 사료된다. 안전성측면에서 평가한 잔류 중금속 함량의 경우 몇 개의 제품에서 구리와 납이 소량 검출되었으며 잔류농약은 검출되지 않았다. Most fresh-cut agri-food products are less stable than the unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, the vitamin C, mineral, residual heavy metal contents and pesticides of various fresh-cut agri-food products were analysed. Through the sensory evaluation, the reason for the lower than expected overall acceptability in most products is that cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technology that can maintain the quality, freshness and appearance must be supplied. Vitamin C contents did not exist in all salad products of the selected 9 companies, although vitamin C and mineral contents that are main nutrients that can be supplied mainly in salads. The results showed that vitamin C and mineral contents were very small and extremely small in other vegetables compared with the standard of a food ingredient, It is possible that vitamin C and most minerals are easily destroyed were lost through the minimal process like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because cadmium in agricultural produce is only controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

병원간호사의 환자안전문화인식과 환자안전간호활동의 융합연구

조순덕,허성은,문덕환 한국융합학회 2016 한국융합학회논문지 Vol.7 No.1

본 연구는 병원에서 근무하는 간호사의 환자안전문화인식과 환자안전간호활동의 융합적 관련성을 파악하여 병원에서의 환자안전사고 예방 및 환자안전관리활동을 위한 간호중재전략의 기초자료를 제공하고자 실시하였다. 연구방법은 B광역시 모병원에 근무하고 연구 참여에 동의한 간호사를 대상으로 2015년 2월 16일부터 2월28일까지 설문조사한 자료 266부를 SPSS 20.0 프로그램을 이용하여 분석하였다. 그 결과 대상자의 환자안전문화에 대한 인식 평균점수는 5점 만점에 3.60점이었고, 환자안전간호활동 평균점수는 5점 만점에 4.28점이었으며, 환자안전문화 인식의 하부영역인 사고보고빈도와 환자안전도 수준이 환자안전간호활동에 양(+)의 영향을 미치는 것으로 나타났다. 따라서 병원조직 내 원활한 의사소통과 긍정적인 보고체계구축을 통하여 환자안전문화에 대한 인식을 향상시킬 수 있도록 노력해야 할 것이다. 나아가 환자안전 교육과정 프로그램을 개발하여 병원 내 모든 직종을 포함한 간호사들에게 지속적으로 제공한다면 양질의 환자안전관리수행능력으로 질 높은 의료서비스가 제공될 것으로 기대된다. In this study, the convergent relation between perception of patient safety culture and safety nursing activity was investigated to prevent safety accidents and prepare data of nursing intervention for patient safety. Nurses in B City who signed on the written consent participated in this study between February 16 and 28, 2015. A total of 266 copies were collected and were analyzed using the SPSS 20.0 program. The mean score of patient safety culture was 3.60 on a scale of 0 to 5, and safety nursing activity, 4.28. The subcategory of perception of patient safety culture, which included the accident report frequency and patient safety level positively (+) influenced safety nursing activity. Therefore, effective communications and report systems in hospitals may be necessary to enhance patient safety culture. Education programs of patient safety should be developed and provided to nurses in hospitals to enhance the levels of patient safety management and their services.