우리나라 주요 냉장판매식품의 보관온도 실태 조사
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이유시 | - |
dc.contributor.author | 하지형 | - |
dc.contributor.author | 박기환 | - |
dc.contributor.author | 이숙연 | - |
dc.contributor.author | 최윤주 | - |
dc.contributor.author | 이동호 | - |
dc.contributor.author | 박선희 | - |
dc.contributor.author | 문은숙 | - |
dc.contributor.author | 류경 | - |
dc.contributor.author | 신형수 | - |
dc.contributor.author | 하상도 | - |
dc.date.available | 2019-08-06T07:00:15Z | - |
dc.date.issued | 2008 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.issn | 2465-9223 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/31756 | - |
dc.description.abstract | We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest (7.5 ℃) and the lowest (6.4 ℃) temperature spaces in a refrigerator was 1.1 ℃, the corresponding difference between the highest (8.9 ℃) and lowest (7.5 ℃) food surface temperatures was 1.4 ℃. The average temperatures of both chilled food surfaces and refrigerator spaces were 7 ℃ (max. 22.9 ℃) and 8.2 degrees C (in. -0.4 ℃), respectively. The temperatures of chilled food surfaces were 6.1~10.6 ℃ for soybean curds, 6~12.3 ℃ for fish paste, 2.3~18.2 ℃ for kimbab, 4.6~12.2 ℃ for salads, 3.4~12.6 ℃ for wet noodles, and 7.1~19 ℃ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below 10 ℃ with careful recording of the warmest area of the refrigerator | - |
dc.format.extent | 5 | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | 우리나라 주요 냉장판매식품의 보관온도 실태 조사 | - |
dc.title.alternative | Survey on Storage Temperature of Domestic Major Chilled Foods in Refrigerator | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.23, no.4, pp 304 - 308 | - |
dc.identifier.kciid | ART001305697 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 308 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 304 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 23 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | refrigerator | - |
dc.subject.keywordAuthor | freezer | - |
dc.subject.keywordAuthor | storage temperature | - |
dc.subject.keywordAuthor | chilled foods | - |
dc.subject.keywordAuthor | large discount market | - |
dc.description.journalRegisteredClass | kciCandi | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.