알카리 가열처리 현미를 이용한 팽화스낵의 물리화학적 특성

전혜리 ( Hye Ri Jeon ),최은희 ( Eun Hee Choi ),이시연 ( Si Yeon Lee ),박준규 ( Jun Kyu Park ),유영미 ( Young Mi Yoo ),조은경 ( Eun Kyong Jo ),이재권 ( Jae Kwon Lee ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.1

Physicochemical and sensory properties of puffed rice snack containing various levels (0%, 50%, 100%) of alkalicooked brown rice were examined. To prepare alkali-cooked rice, brown rice was cooked in boiling 2% Ca(OH)2 solution for 5 min, steeped for 3 h, and dried at 50℃ for 18 h. Alkali-cooked rice showed a higher degree of expansion than that of untreated rice after puffing. Although moisture content, enzyme susceptible starch (ESS), and density of puffed rice snack decreased with increasing amounts of the alkali-cooked rice replacement, calcium content increased because of the absorption of calcium during alkaline processing. The puffed rice snack had a darker color as the level of replacement with alkali-cooked rice increased. A sensory test revealed that puffed rice snack replaced with 50% of alkali-cooked rice had no significant differences in color and sensory attributes from those of the control. These results indicate that fortification of calcium could be achieved by partial replacement of alkalicooked rice without any detrimental effects on the quality of puffed rice snack.

그립(GRIP)친구 도우미 프로그램이 학교폭력의 방관적 태도에 미치는 효과 -공감능력의 매개효과를 중심으로-

전혜리 ( Jeon¸ Hye-ri ) 한국게슈탈트상담심리학회 2013 한국게슈탈트상담연구 Vol.3 No.1

This study initiate the GRIP peer-helper program against middle school students in an attempt to reduce bullying and school violence; and to have a look at its efficacy in reducing bystanders' attitudes while raising empathy levels. Test subjects were 137 second year middle school students chosen from 4 classes whose parents consented to the program. The program's effect was studied by dividing these students into two groups: one experimental group consisting of 70 students, and the other 67 acting as the control group. Group therapy was conducted once a week for a total of 8 weeks, each therapy lasting 1 hours 20 minutes. Study was initiated using set standards of bystanders' attitude towards bullying and empathy capability. Analysis was conducted through analysis techniques making use of PASW STATISTICS 18.0 and AMOS 18.0 and the Sobel method. The results of this study were as follows: First, after the initiation of the program, the cognitive empathy capability of the experimental group saw significantly reductions compared to that of the control group. However, their emotional empathy capability rose significantly. Second, cognitive empathy capability was shown to increase bystanders' attitude rather than reduce it. In contrast, emotional empathy capability was seen to reduce bystanders' attitude. Third, while the GRIP Peer-helper program did not have a direct influence upon school violence and bystanders' attitude, it was seen to have an indirect influence through affecting emotional empathy capability. The results of this study affirm that the GRIP program can help reduce school violence, bullying and tendency to neglect by enhancing students' emotional empathy capability.

아인슈타인의 눈으로 바라본 세상

전혜리,Jeon, Hye-Ri 한국과학기술단체총연합회 2005 과학과 기술 Vol.38 No.8

훈제오리에서 캠필로박터균 생물막 및 Viable But Non-Culturable(VBNC) 상태에서의 행동특성

조혜진(Hye Jin Jo),전혜리(Hye Ri Jeon),윤기선(Ki Sun Yoon) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.7

본 연구에서 가금류의 주요 병원성 식중독 균을 인위적으로 오염시킨 훈제오리육을 진공포장 조건에서 10, 15, 24°C에 저장하면서 유통기한 동안 관찰한 미생물의 증식 및 생존 결과 Campylobacter jejuni는 저장기간 이내에 사멸하는 경향을 보였으며, Salmonella Typhimurium과 Listeria monocytogenes는 균주의 성장 속도에는 차이가 있었으나 증식하는 경향을 보였다. 훈제오리의 유통온도는 10°C이며 유통기한이 약 30일인 것을 고려했을 때, 초기 오염 수준이 Campylobacter 균주에 의한 식중독을 유발하게 되는 균수 500 CFU/g 수준 이하에서는 유통기한 내에 문제가 없을 것으로 생각한다. 그러나 낮은 온도에서 저항성이 증가하며 살아있으나 배양은 불가능한 상태인 VBNC 상태의 C. jejuni의 특성에 따라 적절한 조건에서 회복되어 병원성을 일으킬 가능성이 있으므로 C. jejuni에 대한 지속적인 관리가 필요하다. 또한, S. Typhimurium과 L. monocytogenes의 경우 일반적인 유통/보관 온도인 10°C에서도 증식이 가능하며, 특히 가공품 및 RTE 식품은 적절한 가열처리 없이 소비할 경우 식중독 발생 가능성이 높다는 점에서 제품 제조 단계에서부터 위생적인 관리가 필요하다. 본 연구에서는 C. jejuni biofilm cells을 인위적으로 오염시킨 훈제오리육을 진공포장 하여 일반 유통/보관 온도인 10°C와 실온, 그리고 일반적으로 C. jejuni가 증식 가능한 온도인 36°C에서 저장하였으나, C. jejuni biofilm cell은 훈제오리에서는 모든 온도에서 재증식이 불가능한 것으로 관찰되었다. 또한, 10°C의 저온에서 유도한 VBNC 상태의 C. jejuni를 훈제오리에 인위적으로 오염시키고 혐기적 조건에서 42°C에 1일간 저장하며 VBNC 상태의 C. jejuni의 재증식 가능성을 분석하였으나, 최적 증식 온도인 42°C에서도 재증식은 관찰되지 않았다. 이처럼 본 연구에서는 biofilm을 형성한 C. jejuni도 VBNC 상태의 C. jejuni는 살아 있으나 훈제오리에서의 증식은 관찰되지 않았다. 따라서 훈제오리에서의 C. jejuni의 위험성은 매우 적은 것으로 생각한다. 그러나 C. jejuni의 경우 매우 적은 양으로도 식중독을 일으킬 수 있고 C. jejuni biofilm 및 VBNC의 특성에 따라 잠재적인 위험성을 포함하는 동시에 유통/보관 온도인 냉장 온도에서 더 잘 살아남는다는 점에서 식중독 발생의 주요 원인으로 작용할 수 있는 교차오염과 전이를 예방하는 것이 중요하므로 이에 대한 관리가 강조되어야 할 것으로 생각한다. Biofilm cells and viable but non-culturable (VBNC) state may play a role in the survival of Campylobacter jejuni under unfavorable environmental conditions. The objective of this study was to investigate the behavior of C. jejuni biofilm cells and VBNC cells on smoked duck. The transfer of C. jejuni biofilm cells to smoked duck and its ability to resuscitate from biofilm and VBNC cells on smoked duck was investigated. Transfer experiments were conducted from C. jejuni biofilm cells to smoked duck after 5 min, 1 h, 3 h, and 24 h contact at room temperature, and the efficiency of transfer (EOT) was calculated. In addition, smoked duck was inoculated with C. jejuni biofilm and VBNC cells and then stored at 10, 24, 36, and 42°C to examine the cells" ability to resuscitate on smoked ducks. The 5 min contact time between C. jejuni biofilm cells and smoked duck showed a higher EOT (0.92) than the 24 h contact time (EOT=0.08), and the EOT decreased as contact time increased. Furthermore, C. jejuni biofilm cells on smoked duck were not recovered at 10, 24, and 36°C, and C. jejuni VBNC cells were not resuscitated at 42°C. Although the resuscitation of C. jejuni biofilm and VBNC cells was not observed on smoked duck, microbial criteria of C. jejuni is needed in poultry and processed poultry products due to risk of its survival and low infectious dose.

편마비 환자의 팔걸이 착용이 하지 근활성에 미치는 효과

채정병,전혜리,Chae, Jung-Byung,Jeon, Hye-Ri 대한고유수용성신경근촉진법학회 2011 PNF and Movement Vol.9 No.1

Purpose : The purpose of this study was to investigate muscle activity of affected lower extremity by unaffected lower extremity exercise and tried to examine muscle activity of affected lower extremity of hemiplegic patients were caused by stroke according to wearing single strap hemisling or non-wearing. Methods : We measured muscle activity of affected lower extremity when wearing single strap hemisling to affected lower extremity or non-wearing according to unaffected lower extremity used MP 150 Eletromyogram. Results : 1) Muscle activity of gluteus medius muscle was the highest D1 before wearing single strap hemisling. 2) Muscle activity of hamstring muscle was the highest D3 after wearing single strap hemisling. 3) Muscle activity of quadriceps muscle was the highest D5 after wearing single strap hemisling. 4) Muscle activity of tibialis anterior muscle was the highest D1 after wearing single strap hemisling. 5) Muscle activity of soleus muscle was the highest D2 before wearing single strap hemisling. Conclusion : Wearing single strap hemisling of hemiplegic patients had effect on muscle activity of gluteus medius but didn't effect gluteus medius, hamstring, quadriceps, tibialis anterior muscle and soleus muscle.

환경영향평가 전문가의 직무스트레스 수준 및 관련 요인

지동하,전혜리,최수현,손부순,최미숙,Ji, Dong-Ha,Jeon, Hye-Ri,Choi, Soo-Hyun,Son, Bu-Soon,Choi, Mi-Suk 한국환경보건학회 2010 한국환경보건학회지 Vol.36 No.5

A number of recent studies have shown that occupational stress is closely associated with increased fatigue and decreased job satisfaction. This study was designed to assess stress in workers in the field of EIA (environment impact assessment) from July 2009 through september 2009, and questionnaires were uesd to analyze the stress scores and identify the primary factors influencing stress in this occupation. The number of respondents was 272 working in the Capital (Seoul and Kyunggido), Chungcheongdo, Jejudo area. A structured questionnaire was used to evaluate the participants' socio-demographics, job-related factors, health-related behaviors, occupational stress, reaction factor (self-perceived fatigue, job satisfaction) and buffer factor (social support). Occupational stress and self-perceived fatigue were assessed using the Korean Occupational Stress Scale-Short Form (KOSS-SF) and the Multidimensional Fatigue Scale (MFS), respectively. The analysis revealed a strong correlation between occupational stress, job satisfaction, and social support, with occupational stress being associated with an increased risk of fatigue and decreased job satisfaction. In the multiple regression analysis(stepwise), the main factors influencing occupational stress were found to be job satisfaction, supervisor, fatigue, working time, no. of personnel, career. The results of this study suggest that occupational stress is a determinant predictor of self perceived fatigue and job satisfaction. Thus, a strong recommendation is made for a stress management program for reduction of occupational stress, and for the development of relevant experts on the health and quality of life of environment impact assessment workers.

수침처리 및 적외선 가열처리가 보리의 수화 및 관능 특성에 미치는 영향

강은정 ( Eun Jung Kang ),전혜리 ( Hye Ri Jeon ),최은희 ( Eun Hee Choi ),이재권 ( Jae Kwon Lee ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4

The effects of the steeping process and infrared heating conditions on the hydration and cooking properties of barley were studied. Barley grain treated with infrared heating alone showed a slight increase in water uptake regardless of infrared heating temperature and duration. Barley grain which steeped prior to infrared heating showed a higher extent of water uptake with increasing heating temperature than that of infrared heating alone. Rapid Visco Analyzer profiles revealed that the peak viscosity of barley starch decreased with increasing infrared heating temperatures in conjunction with the steeping process, indicating the occurrence of starch gelatinization. The spreadability and relative index of hardness of cooked barley increased with increasing heating temperatures in the presence or absence of the steeping process. The sensory test showed that the barley sample, steeped for 15 min then heated at 120oC, had the highest sensory scores among samples in all the measured sensory attributes.

후원기능을 도입한 스마트체중계 어플리케이션

김우희(Woo-Hee Kim),전혜리(Hye-Ri Jeon),홍재원(Jae-Won Hong),이만희(Man-Hui Yi),강승석(Seung_seok Kang) 한국정보기술학회 2018 Proceedings of KIIT Conference Vol.2018 No.6

적외선 가열처리가 현미의 취반특성에 미치는 영향

강은정 ( Eun Jung Kang ),유영미 ( Young Mi Yoo ),조은경 ( Eun Kyung Cho ),최은희 ( Eun Hee Choi ),전혜리 ( Hye Ri Jeon ),이재권 ( Jae Kwon Lee ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.1

The effects of infrared heating (micronizing) on the cooking and organoleptic properties of brown rice were studied. Brown rice was infrared-heated at 105, 110, 120, and 130oC for an appropriate duration of moisture content decrease by 1, 3, and 5%. To evaluate the effect of the soaking process, brown rice was soaked in water for 10, 20, and 30 min and then infrared-heated at 105, 110, and 120oC, respectively, until the water content (14%) prior to soaking was reached. Infrared heating caused the formation of stress cracks inside the rice endosperm with the partial rupture of pericarps leading to kernel breakage after cooking. The formation of stress crack was reduced significantly when brown rice was soaked before infrared heating. The Rapid Visco Analyzer profiles showed that the peak viscosity of rice starch decreased with increasing infrared heating temperature in conjunction with the soaking process due to the higher extent of starch gelatinization. The spreadability and relative index of softness of cooked brown rice increased with increasing infrared heating temperature and appropriate soaking time. The sensory test revealed that the cooked brown rice infrared-heated at 110oC with 20 min soaking showed the highest sensory attributes among all the treated samples.