Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과

김혜영,정성미 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. S. tvphimuriurn in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a 3% concentration, compared with a 2% concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a 3% concentration became significant from 3days while that at a 2% concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a 3% concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFUIg on the following days, showing a greater degree of decline than that of a 2% concentration.

시판 도시락 중 동태전과 달걀말이의 생산단계에 따른 품질관리에 관한 연구

김혜영,고성희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932~0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구

김혜영,고성희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2

The issue of safety and quality of cooked foods served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safetyy of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5~26℃ were used for holding. Chicken salad and ham&cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

장어 시판제품에 대한 동북아시아의 가공현황 및 일본인 소비자의 구매실태 조사

김혜영,임양이 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

TThis study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

Tight-binding Model Band에 의한 金屬表面의 電子狀態에 관한 硏究

毛惠晶 梨花女子大學校 韓國生活科學硏究院 1979 韓國生活科學硏究院 論叢 Vol.23 No.-

일반적인 cubis 결정에 적용될 수 있는 Tight-banding model green를 설정하여 금속 표면의 전자상태를 Green함수에 의하여 고찰하였다. 표면효과는 두 종류의 perturbation, 즉 bulk crystal로부터 suface를 재분포에 의한 pontential 변화(V)로 분리하여 고려하였다. Pontential V는 Koster-Slater model을 적용하여 localized state와 continuum state로 나누어 energy, layer 상태밀도, layer occupation number를 potrntial V의 함수로 구하였다. 그리고 표면 layer에서의 electron occupation number를 s.c, b.c.c, f.c.c의 각 결정구조에 대하여 계산하였다. layer occupation number는 금속의 surface magnetization 현상을 이론적으로 설명하는 데 중요한 자료로 제공된다. Electronics states on a metallic surface have been investigated by green's function formalism for a number of cubic crystal structures. A tight-binding energy band model has been adopted for the bulk band structures. The surface effect associated layer is reduced to the one-dimensional koster-Slater type problem,and the electron occupation number on the surface layer as a function of perturbing pontential is obtained. Numerical calcultion for the s.c,f.c.c,and b.c.c crystal structure has been performed. The might be used to investigate the surface magnetization for transtion matals.

단체급식소에서 이용되는 식재료의 전처리시 소독방법에 따른 품질 연구(Ⅰ)

김혜영,고성희,정진웅,김지영,임양이 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first performed to see if the was a larger effective reduction in the microbial counts.

단체급식소에서 제공되는 시금치 나물과 깻잎 나물의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화 (Ⅱ)

김혜영,박화연 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various prepamtion and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78% and 52% respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

외식업체에서 제공되는 음식 및 서비스 품질에 대한 고객의 기대도와 만족도에 관한 연구

김혜영,조소영,류시현 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.4

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

단체급식소에서 이용되는 전처리 식품 중 생채소의 품질에 관한 연구

김혜영,차재맹 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10℃) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.

가열처리 및 저장조건에 따른 당근과 시금치퓨레의 Carotenoids 함량변화와 이성질화 형성에 관한 연구

김혜영,임양이,Russell, Robert M. 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Investigations were conducted on the changes in carotenoids content, and quantiflcation of cis-trans-β-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C_30 reversed-phase column with diode-array detection. The results showed that lutein, all-trans-β -carotene, α -carotene, 9-cis-β -carotene and 13-cis-β -carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, α -carotene and all-trans-β -carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.