셀룰로오스 식용코팅이 자두의 저장중 색 변화에 미치는 영향

송태희,김철재 한국포장학회 1996 한국포장학회지 Vol.2 No.1

셀룰로오스코팅이 자두의 저장중 품질특성에 미치는 영향

송태희,김철재 한국포장학회 1998 한국포장학회지 Vol.4 No.2

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at 30℃. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

조리원리과목의 교수학습방법

송태희 한국식품영양학회 2008 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2008 No.11

2016년 국민건강영양조사에 나타난 식사 횟수에 따른 영양 및 식품섭취 실태조사 - 20, 30대 여자를 중심으로 -

송태희,Song, Tae Hee 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3

In this study, the Korea National Health and Nutrition Examination Survey in 2016 examined the nutrient and food intake of women in their 20s and 30s according to the number of meals a day, and the results were as follows: The study included 256 women in their 20s and 474 women in their 30s. Women in their 20s and 30s ate two meals a day, indicating that the notion of three meals a day was gradually changing to two to three meals a day. Those in their 20s and 30s who eat one, two or three meals a day were consuming less than the estimated energy requirement of the DRI for Koreans 2015. The vitamin A and C were eating less than the recommended intake in all meals. In the case of minerals, calcium was taken less than the recommended intake in all meals, but sodium was taken above the goal intake in all groups. Women in their 20s and 30s must reduce their intake of saturated fatty acids and sodium, and increase their intake of vitamins A, C, calcium, and potassium. Women in their 20s and 30s drank a lot of coffee, ate baechu-kimchi and rice frequently per week.

러시아 연방공산당과 러시아 자유민주당 당강령에 나타나는 러시아민족주의 비교

송태희 한국민족연구원 1999 민족연구 Vol.0 No.2

효소 처리한 자두주스의 최적제조 조건

宋泰喜 배화여자대학 2003 培花論叢 Vol.22 No.-

Two pectolytic enzymes were used to examine the optimum conditions for improving juice yield and quality from Prunus salicina L.(plum). The juices analyzed for yield, transmittance, pH, soluble solids and viscosity. The yield of plum juice improved as addition of 100㎕ per 100g of fruit by using the two pectolytic enzymes. Plum juices treated with enzyme A(Pectinex™ Ultra SP-L) for 1 hr and with enzyme B(Pectinex^(R)) for 4 hrs were discovered to be the best conditions for increasing the juice yield. It was also discovered that the best centrifugation conditions were at 3,500 rpm for 30 minutes. Pectolytic enzyme-treated plum juices displayed a greater percentage of transmission rate as compared to the control(plum juice without enzyme treatment). Plum juice treated with both pectolytic enzymes also saw the greater juice transmittance as compared to that treated with only one enzyme. The same tendency also showed in pH, soluble solids and viscosity. This research was done in order to obtain basic material for the industrialization of plum juice. By addition of pectolytic enzymes, the optimum condition for juice was obtained. However more research on the physicochemical properties of plum juice is required in order to establish a plum juice industry.

HACCP을 중심으로 한 식품위생 인지도 조사

宋泰喜 培花女子大學 2008 培花論叢 Vol.26-27 No.-

The Hazard Analysis Critical Control Point(HACCP) system is an internationally accepted preventive program to prevent foodborne illnesses before they occur, It was revised from the Food Safety Code, which included the HACCP system in Korea, and emphasized the application of the HACCP system to food industries. The purpose ofthis study was to elucidate the HACCP system by analyzing questionnaires which examined the recognition of the HACCP system. For this purpose, a self-developed questionnaires was distributed to 800 persons from Sep. 1st to 25th, 2006. Of the 707 collected questionnaires, 634 were used for statistical data after the exclusion of 73 incomplete questionnaires, Statistical data analysis was completed using the SAS 9.1 program. The survey analysis results were presented as frequencies and percentages. The χ² test and Fisher's exact test were used to test the similarity between the subject groups. The study results can be summarized as follows; Regarding the respondents' general characteristics, 38.17% were male and 61.83% were female, 56.47% were aged 21-25 years, 47.79% majored in Food science, and 64.91% were university students and 26.50% had a university diploma. Regarding specific qualifications, 17.98% possessed a cooking certification, 4.89% had a dietitian licence, 55.52% had a career in the food industry, and 36.91% had received a HACCP education. Regarding the recognition of HACCP, 74.29% had heard about HACCP, 68.93% recognized the HACCP symbol. The major sources of HACCP information in decreasing order were neighbors, textbook, others, and internet. Regarding the term's definition, 82.65% of them did know correctly that HACCP means the Hazard analysis critical control point, while 79.02% stated that companies should undergo HACCP certification. 63.09 % had not received such education, 75.24 % indicated a need for HACCP education, 41.64% were willing to attend HACCP training, and 95.28% thought that the proper education fee was free or below 50,000 won. These results did not differ significantly by gender. However, the respondents who majored in Food Science, had a cooking or dietitian licence, and had food industry experience presented a significantly higher recognition of HACCP and HACCP educationtimes than the others did(P<0.001). Regarding consumer patterns, 40.85% of them had bought HACCP goods because of the increased trust in hygiene, while the others had not bought because of "difficult to find" or "lack of knowledge of HACCP". Most of them wanted to buy HACCP foods for the same price. These survey results suggested that HACCP is the most effective way to improve the level of food hygiene. This study showed a higher recognition rate and level of HACCP education experiences than formal studies, presumably due to the legislated promotion and adoption of HACCP. Further effort is required to expand the HACCP system, In order to enhance its recognition and create a more systematic HACCP system in the food industry, the correct recognition of HACCP needs to be accomplished along with a plan for a proper contents and methods of HACCP education.

육계 자조금사업은 표류할 수밖에 없는가?

송태희,Song, Tae-Hui 한국계육협회 2006 월간 닭고기 Vol.138 No.-

우크라이나 동서 갈등의 기원과 미래: A. 스미스의 에스니에(ethnie) 개념을 중심으로

송태희 사단법인 한국민족연구원 2022 민족연구 Vol.- No.80

This article attempts to analyze the East-West conflict in Ukraine through the concept of A. Smith's ‘ethnie’. It is not analyzed by dividing a single Ukraine into regional units, but rather by seeing it as a process of forming a nation by two Ethnies. This is analyzed into two dimension, historical and cultural dimension and a political dimension. At the historical and cultural level, it was Western Ethnie who cast Ukrainian nationalism. On the political level, after independence, the East-West ethnie had replaced and shared power until 2014. Since 2014, however, Russia's annexation of Crimea and the declaration of independence in parts of the east have resulted in a power system centered on Western Ethnie. As a result, The Ukrainian nation centered on Western Ethnie has been forming, and this can be confirmed through the results of the Ukraine internal time series survey. It can also be seen that civic identity is strengthened. However, it is still difficult to predict the direction of Ukraine's nation formation. Integration is a task for nation formation. Also, how to overcome the past history of Nazi cooperation is a big task for Ukrainian nation. 이글은 우크라이나의 동서 갈등을 A. 스미스의 에스니에 개념을 통해 분석하고자 한다. 즉, 단일한 우크라이나를 지역적 단위로 나눠 분석하는 것이 아니라 둘이었던 에스니에가 민족을 형성하는 과정으로 분석한다. 이를 역사문화적 차원, 정치적 차원으 로 나눠 분석한다. 역사문화적 차원에서 우크라이나 민족주의를 주조한 것은 서부 에스니에였다. 정치적 차원에서 독립 후 동서부 에스니에는 2014년 이전까지는 권력을 교체, 공유해 왔다. 하지만 2014년 이후 러시아의 크림 병합, 동부 일부 지역의 독립 선언은 서부 에스니에 중심의 권력체제를 낳았다. 그 결과 서부 에스니에 중심의 우크라 이나 민족이 형성되고 있고, 이를 우크라이나 내부 시계열 조사 결과를 통해 확인할 수 있다. 또 시민적 정체성이 강화되는 것도 알 수 있다. 하지만 아직 우크라이나 민족형성의 방향을 점치기는 어렵다. 민족 형성을 위한 ‘포용’이 과제이다. 또 나치 협력이라는 과거사를 어떻게 극복할지도 큰 과제이다.

우리나라 향토음식의 인지도에 관한 연구

송태희,윤은숙 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2

The purpose of this study was to investigate the conciousness of college students about Korean folk foods. Questionnaires were distributed to 400 students and answered by 289 in the college in Kyung-gi Do and Je-ju Do. The results were as follows; 1. 49.8% of the students had little knowledge about Korean folk foods, 36.7%, 12.8% and 0.7% of the subjects were answered `know little', `know somewhat', and `know well', respectively. 2. This study revealed that 25.6% of students ate folk foods `on a journey' 21.1% of subjects did `normal times', and 20.4% of them did `festival days'. 3. Students answered that they ate folk foods 3 or 4 times in a year mostly at home. 4. 96.5% of the subjects thought that Korean folk foods had to be succeeded, but 64.0% of the students knew about Kang-won Do folk foods, 34.3% of them answered correctly about Seoul folk foods, and 40.1% of them did Che-ju Do folk foods, and only less than 20% of them had an expert knowledge on the other folk foods. 5. The percentage of getting a correct solution was higher in men than women, majoring in foods than non- food relation, and taking a lesson in Korean folk foods than no lessons.