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이혜연,배현주,Lee, Hye-Yeon,Bae, Hyun-Joo 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.1
This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.
학교 급식 식단 중 잠재적으로 위험한 식품의 활용도 분석
이혜연,부고운,배현주,Lee, Hye-Yeon,Boo, Goun,Bae, Hyun-Joo 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3
The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.
이혜연(LEE Hye Yeon),정인혁(CHUNG In Hyuk) 대한체질인류학회 1989 대한체질인류학회지 Vol.2 No.2
한국인 천골의 형태변이와 남녀간의 차이를 보기위하여 145개의 건조된 천골을 사용하여 각 부위를 계측하고 두가지 방법으로 천골지수를 산출하였다. 천골이 다섯 개의 문질로 된 경우는 62.1%였다. 천골틈 끝의 높이는 남녀 모두 다섯째 분질의 위쪽 1/3에 위치한 것이 가장 많았다. 천골틈의 모양은 다섯가지 유형으로 분류하였으며, 삼각형인 것이 가장 많았다. (47.6%). 첫째 분절의 가로직경과 앞뒤직경 및 천골의 직선길이는 남자의 것이 길었으며, 천골 다른부위의 계측치는 남녀에서 차이가 없었다. 천골지수 1은 남자가 98.2 여자가 104.4였고, 천골지수 Ⅱ는 남자가 46.6 여자가 44.8였다. 천골지수 Ⅰ이 Ⅱ보다 남녀에서 차이를 나타내었다.
연구논문 : 학교급식소 조리종사원 담당 위생관리항목에 대한 중요도-수행도 분석
이혜연 ( Hye Yeon Lee ),장혜원 ( Hew Won Chang ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1
The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and foodservice workers regarding school foodservice sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 foodservice workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and foodservice workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the foodservice workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of foodservice workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.
연구논문 : 뽕잎 항산화능 및 뽕잎가루 머핀의 품질특성
이혜연 ( Hye Yeon Lee ),정현아 ( Hyeon A Jung ),김동한 ( Dong Han Kim ),권후자 ( Hoo Ja Kwon ),이명희 ( Myung Hee Lee ),김안나 ( An Na Kim ),박찬성 ( Chan Sung Park ),양경미 ( Kyung Mi Yang ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4
The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.
개구부가 있는 현장타설 끼움벽의 내진성능에 관한 실험적 연구
이혜연 ( Lee Hye-yeon ),한병찬 ( Han Byung-chan ),윤현도 ( Yun Hyun-do ),최창식 ( Choi Chang-sik ) 한국구조물진단유지관리공학회 2004 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.8 No.2
Placement of Cast-In Place(CIP) shear walls within strategic bays of a structure appears to be a logical and economical method to strengthen a reinforced concrete frame and to stiffen a building in order to reduced architectural and mechanical damage, in building construction, opening the shear wall is usually used for access and service line such as transportation and equipments. It is known that the main parameters affecting structural behavior of shear wall with opening is size, location, reinforcements and existence of openings. This study investigates the seismic performance of cast-in place infilled shear walls with opening. Through the test results, it’s been observed that a location and shape of the openings highly affects the movements of the fracture in the ratio of opening.
이혜연(LEE Hye Yeon),서원석(SIR Won Seok),정인혁(CHUNG In Hyuk) 대한체질인류학회 1992 대한체질인류학회지 Vol.5 No.1
한국인 위갑상샘동맥의 이는곳의 변이를 다른 종족과 비교하고, 위후두신경의 바깥가지와 위갑상샘동맥의 관계를 알아보기 위하여 한국성인 시체 152구를 대상으로 연구하였다. 위갑상샘동맥은 바깥목동맥에서 일어나는 것이 가장 많았으며, (59%), 목동맥갈림이나 총목동맥에서 일어나는 것은 각각 20.4%였다. 위갑상샘동맥이 없는 것이 오른쪽에 한 쪽 있었으며, 이 사람에는 매우 드문 형의 쇄골밑동맥 기형이 동반되어 있었다. 위감상샘동맥이 총목동맥에서 일어나는 빈도는 왼쪽에 더 많았으며, 여자에서는 남자보다 더 근위쪽에서 일어나는 경향을 보였다. 위갑상샘동맥이 이는곳에서 감상샘의 위쪽 끝에 도달하기까지 이 동맥과 위후두신경의 바깥가지의 관계를 조사하고 이를 6개의 유형우로 분루하였다, 위후두신경의 바깥까지는 위갑상샘동맥보다 위(내측)뒤쪽에 있는 것이 가장 많앗다. (62%) 바깥가지가 위갑상샘동맥에 거의 붙어 있거나 동맥가지를 감고 도는 것은 20.4%에서 관찰하였다.