This study selected two labor-intensive processes in harsh environments among domestic food production processes. It analyzed their improvement effectiveness using 3-dimensional (3D) simulation. The selected processes were the “frozen storage source transfer and dismantling process” (Case 1) and the “heavily loaded box transfer process” (Case 2). The layout, process sequence, man-hours, and output of each process were measured during a visit to a real food manufacturing factory. Based on the data measured, the 3D simulation model was visually analyzed to evaluate the operational processes. The number of workers, work rate, and throughput were also used as comparison and verification indicators before and after the improvement. The throughput of Case 1 and Case 2 increased by 44.8% and 69.7%, respectively, compared to the previous one, while the utilization rate showed high values despite the decrease, confirming that the actual selected process alone is a high-fatigue and high-risk process for workers. As a result of this study, it was determined that 3D simulation can provide a visual comparison to assess whether the actual process improvement has been accurately designed and implemented. Additionally, it was confirmed that preliminary verification of the process improvement is achievable.

목적 : 본 연구는 작업치료사가 참여한 커뮤니티 케어 프로그램이 지역사회 거주 노인의 일상생활활동, 낙상 및 우울에 미치는 영향을 알아봄으로써 정책 수립에 도움이 될 수 있는 자료를 제시하고자 하였다. 연구방법 : 본 연구는 지역사회에 거주하고 있는 노인 26명을 대상으로 하였고, 커뮤니티 케어 프로그램은 전문가 집단의 회의를 통해 의견 수렴 후 복합적으로 제공하였다. 평가 도구는 가정 내 일상생활활동 평 가(Assessment of Home-based Activities; AHA), 한국어판 낙상 효능 척도(Korean version of Fall Efficacy Scale; K-FES), 한국형 노인우울척도(Korean version of the Geriatric Depression Scale; GDS-KR)를 사용하였으며, 면담과 초기평가를 실시한 다음 주 1-2회(1회 60분), 총 6회기 동안 프로그램을 진행하였다. 프로그램 종료 후 재평가와 함께 만족도, 효과성을 묻는 설문을 실시하였다. 결과 : 커뮤니티 케어 프로그램 전과 후의 일상생활활동, 낙상효능감 및 우울 평가 점수 모두 통계학적으로 유의한 차이를 보였다(p < .05). 프로그램 전보다 후에 일상생활활동(독립성, 어려움, 안전성)과 낙 상효능감은 향상, 우울은 감소를 보였다. 또한, 프로그램 후 만족도와 효과성은 모든 문항에서 보통 이상의 수준으로 대답하였다. 결론 : 본 연구 결과 작업치료사가 참여한 커뮤니티 케어 프로그램이 지역사회 거주 노인의 일상생활활동, 낙상효능감 및 우울에 긍정적인 영향을 미치는 것을 알 수 있었다. 향후에는 다른 변수에 미치는 영향의 연구가 진행되기를 바라며, 본 연구의 결과가 커뮤니티 케어 관련 정책 수립 시 사용할 수 있는 기초자 료로 활용되기를 기대한다.

This study was conducted to investigate the effect of cold plasma combined with UV-C irradiation against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes on lettuce. E. coli O157:H7, S. Typhimurium, and L. monocytogenes, corresponding to approximately 5.82, 5.09, 5.65 log CFU/ g, were inoculated on lettuce, respectively. Then, the lettuce was treated with cold plasma, UV-C and combination (cold plasma + UV-C), respectively. The treated lettuce was stored for 9 days at 4oC for microbiological analysis and sensory evaluation. Cold plasma reduced the populations of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 0.26, 0.65, and 0.93 log CFU/g, respectively. Each microorganism were reduced by 0.87, 0.88, and 1.14 log CFU/ g after UV-C treatment. And, the combined treatment that was treated by cold plasma after UV-C treatment reduced the populations of inoculated microorganisms by 1.44, 2.70, 1.62 log CFU/g, respectively. The all treatment significantly (p < 0.05) reduced the populations of all inoculated bacteria compared to untreated lettuce. UV-C combined with cold plasma was the most effective for reducing the pathogenic bacteria on lettuce, by showing log-reductions of ≥ 2.0 log CFU/g. All treatment was not significantly different until 6 day storage compared to control group in terms of appearance, texture and overall acceptability. Therefore, the combined treatment will be an effective intervention method to control the bacteria on lettuce.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

본 연구에서는 열전소자와 플라즈마 장치를 삽입하여 제작된 컨테이너와 기존의 사용되고 있는 스티로폼(EPS)박스에 소고기를 저장하면서 저장 중 품질특성을 조사하였다. 온도변화 측정 결과 저장기간 동안 TCS-1 컨테이너가 2℃ 이하로 온도유지가 잘 되는 것으로 측정되었다. EPS박스는 저장 3일 이후 소고기가 부패되어 더 이상 실험이 불가능 하였다. 소고기의 신선도를 나타내는 휘발성염기질소(VBN)과 지방산패도(TBA)값의 측정 결과, 저장 7일째 TCS-1의 VBN은 7.72 mg%, TBA는 0.52 mgMA/kg, TCS-2의 VBN 값은 9.20 mg%, TBA는 0.91 mgMA/kg로 측정되어 TCS-1이 TCS-2 보다 유의적으로 적은 증가율을 나타내어 소고기의 신선도를 더 잘 유지하는 것으로 판단되었다. 미생물 변화는 저장 7일 TCS-1은 4.62 log CFU/g, TCS-2는 7.09 log CFU/g으로 측정되어 TCS-1이 유의적으로 미생물 증식 억제에 효과적인 것으로 나타났다. 기호도 조사 또한 저장 7일째 TEU-1은 모든 항목에서 6.5점 이상의 평가를 받았으나 TCS-2는 4.1 이하의 평가를 받아 소고기의 상품성이 상실된 것으로 판단되었다. 모든 분석항목에서 TCS-1이 TCS-2보다 소고기 신선도 유지에 효과적인 것으로 판단되었다.

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at 5℃). The result of color value, on 21 day, ΔE value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.