본 연구에서는 보육시설 내 식수인원 및 조리 종사자 근무현황에 따른 급식소 위생 관리수준을 평가하였다. 2021 년부터 2022년까지 풀무원푸드머스를 통해 식자재를 공급 받는 전국 199개 보육시설을 대상으로 61개 점검문항 중 평가결과에서 유의미한 일부 분석결과를 바탕으로 작성하 였다. 분석결과 식수인원이 적고, 조리 종사자가 적을수록 검수기록이 미 실시(P<0.05)되는 평가되었으며, 식수인원 이 적을수록 조리 종사자의 건강상태 확인이 미흡하고, 조 리 종사자가 적을수록 복장착용(P<0.05)이 미흡하였다. 또 한, 식수인원이 적은 보육시설일수록 소비기한 경과 식재 료 보관이 확인(P<0.05)되는 빈도 수가 높아 관리가 요구 되었으며, 가열조리 시 심부온도 측정기록은 미 실시(P<0.05) 되는 것으로 확인되었다. 그리고 식수인원이 적은 보육시 설일수록 조리시설의 유지관리가 미흡(P<0.05)하였다. ATP 측정결과에서는 식수인원이 적은 조리시설 종사자의 손과 도마에서 유의적으로 높은 ATP 수치가 검출(P<0.05)되었으 며, 조리종사자가 적을수록 근무 급식소의 도마에서 높은 ATP 수치(P<0.05)가 측정되었다. 분석결과를 종합해 볼 때 식수인원이 적은 보육시설일수록 조리운영을 위한 시설기반 관리가 부족하고, 위생관리가 미흡한 것으로 확인되었다. 따 라서 본 연구결과를 통해 식수인원 및 조리 종사자 수에 따 른 보육시설 급식소의 위생 관리수준을 판단하였으며, 향후 보육시설에 대한 국가 지원사업 선정 시 해당 연구결과가 기초자료로써 활용될 수 있을 것으로 사료된다.

In this study, the thermal equilibrium of a motor operated in the sea and the temperature in the equilibrium were studied. To predict the equilibrium temperature in the sea, the cooling performance of the motor was studied by comparing results of analysis and experimental results in the air condition. By this study, the method of prediction of the cooling performance of a motor in various environments could be useful.

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed

The robot in this paper combines the suction and aerodynamic attraction to achieve good balance between strong adhesion force and high mobility. Experimental results showed that the robot can move upward on the wall at the speed of 2.9m/min and carry 5kg payload in addition to 2.5kg self-weight, which record the highest payload capacity among climbing robots of similar size. With two 11.1V lithium-polymer battery, the robot can operate continuously for half hours. A wireless camera system, zigbee protocol module and several sensors was adopted for detecting dangerous situation on the wall and for sending alarm signals to remote sensor node or controller based on the color normalization and image segmentation technique.