This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and 1.61 ㎍/㎏, respectively.
This study surveyed that the analysis on the expectation factor and satisfaction with school work of culinary major students. When choosing a university or a major, the students considered their own choice to be most important. Whether a major was ‘suitable for the individual’ had the greatest influence on the students (3.59±1.146) and ‘individual’s grades’ was the most important factor in choosing a university (3.53±1.165). Furthermore, in response to ‘motive for choosing a major’, more males answered ‘potential future development’ as the motive than females with the t value of 3.802 (p<0.001). And, more females considered ‘tuition’ as the biggest factor in choosing a university than males with the t value of -2.157 (p<0.05). In analyzing the ‘change in expectation for culinary major before and after entrance’, there was a significant difference in ‘recognition of society’ and ‘fieldwork opportunity’ (p<0.05). The expectation for ‘recognition of society’ increased from 2.95±0.947 to 2.95±0.947 after entrance, whereas the expectation for ‘fieldwork opportunity’ was higher before entrance (3.27±1.124) compared to after entrance (3.38±1.046). The overall satisfaction of the current major was an average of 3.28±0.877. There were exceptionally higher satisfactions in ‘theoretical lecture’ (3.31±0.937), ‘interaction with professors’ (3.34±0.995), and ‘improved expertise’ (3.22±0.927) in each categories. According to regression analysis on these three categories, satisfaction of education (b=0.442, t=8.167***) displayed the highest relationship with the overall satisfaction of the major compared to personal development (b=0.172, t=3.290***) and interaction (b=0.172,t=3.290***).
A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was once a month at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of always attended. recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cooks level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal during cooking, but satisfaction of personal was rather low at 3.92. recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal was 4.36, and out of 10 items related to personal hygiene, maintaining hand hygiene showed the highest recognition (4.43). In a performance scale, the average was 4.24, and performing annual health examination was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks high recognition of food sanitation but rather low recognition of satisfaction of personal and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.
The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value was 126.8, the saponification value was 159.7, and the refractive index was 1.547. In the unsaponifiable matter, the total phenol concentration extracted by ethanol, along with physiological activity were 2.02% and 0.45%, respectively, and the amount of flavonoids and activity were 6.89% and 6.90%, respectively. The amount of flavonoids was larger than the phenol concentration in the wheat germ. In addition, the nitrite-scavenging ability of the wheat germ was lower than ascorbic acid but greater than BHT and tocopherol. The peroxide value in the linoleic acid changed over 5 days, presenting as 0.67, 22.70, 44.25, 5.81, and 91.17 meq/㎏, and increases were also consistently shown as time passed for the ethanol extractions and unsaponifiable. Additional data showed that antimicrobial effects could not be detected in the wheat germ concentration or method of extraction.
본 연구는 커피의 품질에 큰 영향을 미치는 카페인, 산도 등을 알아보기 위하여 생산지별 커피 생두를 로스팅 단계에 따른 명도 차이 및 추출 온도 조건에 따른 pH, 산도, 고형분, 카페인 함량 등에 대하여 조사하였는데 그 결과는 다음과 같았다. 추출온도에 따른 pH는 원산지별, 종류별로 큰 차이를 보이지 않았으며, 산도의 경우 추출온도가 낮을수록 수치가 높게 나타나는 경향을 보였는데, 특히 에티오피아 커피와 인도네시아 커피의 산도가 높게 나타났다. 고형분 함량 변화의 경우 원두 내부의 세포구조가 완전히 팽창되어 있는 상태에서는 추출액이 쉽게 통과하므로 추출온도가 빠르게 떨어지지 않아 고형분의 함량이 증가하는 경향을 보였는데, 커피 중 콜롬비아 커피의 고형분 함량이 전체 추출온도에서 모두 가장 높게 나타났다. 또한 볶은 원두의 카페인 함량에서는 콜롬비아, 에티오피아, 브라질 커피의 함량이 각각 11.19, 12.08, 12.56 mg/g으로 나타났으며, 이는 인도네시아, 베트남 커피의 23.15, 22.36 mg/g보다 2배 정도 낮은 것으로 나타났다. 그리고 추출온도별 카페인 함량을 분석한 결과 낮은 온도에 비해 높은 온도에서 추출할 경우, 카페인 함량이 증가하는 추세를 보였다. 이상의 결과에서 arabica 종인 콜럼비아 커피가 카페인 함량은 적은 반면 향미는 더 풍부하여 다른 품종의 커피보다 맛이 더 좋은 것으로 나타났다. 【Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.】
This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred everyday (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted once every month. In addition, 56.4% answered that education on cooking sanitation was lots of help and 36.3% answered it was very helpful. Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.
'%3e%3cg id='b'%3e%3cpath id='a' stroke='%23000' stroke-width='2' d='M-6-25H6m-12 3H6m-12 3H6'/%3e%3cuse xlink:href='%23a' y='44'/%3e%3c/g%3e%3cpath stroke='%23fff' d='M0 17v10'/%3e%3ccircle r='12' fill='%23cd2e3a'/%3e%3cpath fill='%230047a0' d='M0-12A6 6 0 0 0 0 0a6 6 0 0 1 0 12 12 12 0 0 1 0-24z'/%3e%3c/g%3e%3cg transform='rotate(-123.69)'%3e%3cuse xlink:href='%23b'/%3e%3cpath stroke='%23fff' d='M0-23.5v3M0 17v3.5m0 3v3'/%3e%3c/g%3e%3c/svg%3e)