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비상생존 식품에 관한 연구

Trial Production of Survival Foods

항공의학 1969년 17권 1호 p.49 ~ 56
조태웅, 이계열, 이종관,
소속 상세정보
조태웅 (  ) - 항공의료원 연구부
이계열 (  ) - 항공의료원 연구부
이종관 (  ) - 항공의료원 연구부

Abstract


The increasing opportunities of long range flights both within and outside the territory of ROKAF necessitate the study on and development of emergency foods for the survival of aircrews in case of crashing or ditching. Emergency foods must meet the following criteria to satisfy the purpose:
a) maximum calories in the minimum volume and weight, b) minimum water intake following: the ingestion of food, c) minimum gas formation in the in testine during digestion, d) satisfactory palatability to Korean aircrews, and e) long preservation of food.
In view of the above requirements, authors attempted to develop so-called "survival foods" which best meet the aforementioned conditions.
Our made rations are high in carbohydrate, low in protein and in fat, and include the following menu which may be used in variable combinations:
a) Biscuit bar: 836 cal/200g, b) Chocolate bar: 888 cat/200g, c) Jam biscuit: 833 cal/200g, d) Jam chicken: 631 cal/150g, e) Tube-type diet: 661 cal/150g, f) Dried beef: 377 cal/100g, and h) Glutinous rice powder: 953 cal/240g.
Trially made rations are now under preservation and acceptance. tests, and further studies on packing and menu are waited in near future to develop complete and practical survival foods.

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