비가열냉동 당근주스의 HACCP 시스템 적용을 위한 미생물학적 위해 분석

이웅수,권상철 한국식품위생안전성학회 2014 한국식품위생안전성학회지 Vol.29 No.2

This study has been performed for about 270 days at analyzing biologically hazardous factors inorder to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturingprocess of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material,storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment(delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacilluscereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate countwas 4.7 × 104 CFU/g before washing but it was 1.2 × 102 CFU/g detected after washing. As a result of testing airbornebacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number ofmicroorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate,60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standardplate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 104 CFU/cm2, 0 CFU/cm2and 0 CFU/cm2, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was notdetected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kiertray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm2, 3.0 × 10CFU/cm2, 4.3 × 102 CFU/cm2, 7.5 × 102 CFU/cm2, 6.0 × 10 CFU/cm2, 8.5 × 102 CFU/cm2, respectively. As a result ofanalyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may beprevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical controlpoint) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including controlcriteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method,education/training and record control would be required.

Mucor mucedo C-7이 생산한 조효소의 성질

趙載敏,李雄洙 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

This experiments were conducted to investigate some enzymological properties of the crude enzyme and the results were obtained as follows. The strength of PA was CMR>MMR>CR and PA was decreased in addition to Ca??, CMR was acid protease with an optimum pH of 3.0 for casein digestion and PA of CMR was inactivated over pH 7.0 MCA was increased and was stable on the Temperaure in addition to Ca?? The opimal temperature of MCA was around 45℃ at 1/1000M CaCl₂ and was around 50℃ at 1/100M CaCl₂.

자가제조한 조직 트롬보플라스틴에 관한 연구

이웅수 대한임상병리학회 1996 대한임상병리학회지 Vol.16 No.6

트롬보플라스틴(Thromvorel� S)의 ISI측정

이웅수,강정옥,박일규 한국지혈혈전학회 1996 한국지혈혈전학회지 Vol.3 No.1

제31차 학술대회 : 159. 식도 및 위 평활근종 치험예

이웅수,조상기,이영일 () 대한외과학회 1979 대한외과학회 학술대회자료집 Vol.- No.-

용존산소 농도 모의시 VARMA(상태공간) 모형과 승법ARIMA모형의 특성비교

李雄洙,尹海賢 충주대학교 산업대학원 2001 大學院論文輯 Vol.2 No.-

The purpose of this research is to develop the stochastic water quality model for the intaking station of Chung-Ju city waterworks in the Han river water system. The changes of water quality are simulated by the theory of Box-Jenkins Multiplicative ARIMA(Autoregressive Integrated Moving Average, univariate time series model) and VARMA model(Vector Autoregressive Moving Average; multiple time series model). This model followed the typical procedures of the Box-Jenkins method including identification, estimation, and diagnostic check. The factors of water quality used in these models are water temperature and dissolved oxygen(DO). The models development were based on the data obtained from Jan. 1990 to Dec. 1997 and compared the prediction ability of both models from observed results in DO simulation. From the computed autocorrelation function(ACF) and partial autocorrelation function(PACF), it is determined that models should have two autoregressive(AR) parameter and one moving average(MA) parameter, and one seasonal AR parameter and one seasonal MA parameter. The seasonal fluctuation of DO and water temperature data to formulate for the Multiplicative ARIMA and VARMA model is evident and period revealed at twelve months. Both models are formulated as ARIMA(2,1,1)(1,1,1)_12 and VARMA(2,2) model for DO and water temperature. The models were validated by estimating ACF and PACF of residuals. The prediction ability of Multiplicative ARIMA and VARMA model are tested using the data collected from Jan. 1988 to Oct. 1999. There are good agreement between the model predictions and the field measurements. From the comparison of both models in DO simulation, the result reveal that VARMA model lead to improved accuracy.

스테비아 잎차의 제조 방법에 따른 품질 특성

이웅수,김근식,최원석,Lee, Ung-Soo,Kim, Geun-Sik,Choi, Won-Seok 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

건강과 식품

이웅수 충주대학교 학생생활연구소 1996 學生生活硏究 Vol.3 No.-

악성종양의 골수전이 예측인자에 관한 재평가

이웅수 대한임상검사정도관리학회 1994 臨床檢査와 精度管理 Vol.16 No.2

설사환자의 대변에서 분리한 세균성 병원체의 특성 조사 II. Staphylococcus aureus의 분리·동정 및 항생제에 대한 내성 조사

이웅수 忠州大學校 2010 한국교통대학교 논문집 Vol.45 No.-

I investigated the characterization of bacterial pathogens on 2,270 stool specimens, which was collected from dysentery patients for one year, 2007 Detection of enteric bacteria in stool of diarrheal patient was performed according to the procedure of routine protocol such as culture and multiplex PCR method. Biochemical test for the identification of Staphylococcus aureus(S. aureus) was performed by API Staphy kit. In order to cofirm of toxin type, I also carried out serological test. Among 456 isolates of bacterial pathogen isolated from the collected stool, S. aureus was 74 isolates(toxin A type 16, C type 9, D type 1, non-toxin type 48). Detection rate of S. aureus in dysentery patients was the higher in April, August and December, and in children below 10 years old(66.2%). In addition, S. aureus in male was isolated higher rate than their in female. Antibiotics resistance rate on the each toxin type S. aureus showed that type A is AM > PC > EM, OC > TC > CP > CT > CM > GM, IP > CI > ChP > TM/SM, RP, and type C is AM, PC, EM, OC > CP, CM, TC > CT, CI, IP > GM > TM/SM, RP, and type D is only 100% on AM, PC and TC. In the present study, I focused to investigate the incidence and antibiotics resistance patterns in each toxin type S. aureus related diarrheal patients. These results were very helpful to make preventive method for infectious disease causing bacterial gastroenteritis, especially, food poisoning by enteric bacterial infection.