• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Korean Journal of Poultry Science
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• v.19 no.1
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• pp.1-12
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• 1992

This study was divided into experiment I(129g egg-albumen plus 150g sucrose) and experiment II(161g egg-albumen plus 150g sucrose) which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath(5$0^{\circ}C$) with a speed of 92(turnaround) per minute for a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hour incubations. The results obtained were as follows： 1. The pH and specific gravity were steadily increased by shaking time, but variably was influenced by the amount of egg yolk and egg-albumen. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments I and II, pH was increased by the amount of egg-albumen in conjunction with shaking time, but specific gravity was decreased. 3. Ten hours after shaking maximum pH 8.60 was shown in the groups treated with 161g egg-albumen ： however, in ：he groups treated with 129g egg-albumen the maximum pH 8.39 was shown 12 hours after shaking. The different time exhibited maximum pH resulted from the amount of egg-albumen used. 4. The pH specific gravity were higher in the ,groups treated without egg yolk than in the groups with egg yolk. 5. In the experiment I which was added four levels of egg yolk to 1509 of sucrose and 129g of egg albumen, specific gravity(Table 2) had a high (r＝0.9692$^{* *}$) correlation with pH (Table 1) and the regression equation between specific gravity and pH (X) was Y＝0.050＋0.145x. 6. In the experiment II which was added four levels of egg yolk to 150g of sucrose and 161g of egg albumen, specific gravity(Table 4) had a high (r＝0.8963$^{* *}$) correlation with pH (Table 3) and the regression equation between specific gravity and pH (X) was Y＝0.294＋0.110X.10X.

• Economic and Environmental Geology
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• v.34 no.4
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• pp.329-343
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• 2001

The deep environment and geochemical evolution of the Bugok geothennal waters, located in the Kyeongnam Province, was re-interpreted based on the hydrochemical and isotopic data published by Yun et al. (1998). The geothermal waters of the Bugok area is geochemically divided into three groups; Geothennal water I, II and III groups. Groups I and II are geochemically similar; high temperature (55.2-77.2$^{\circ}$C) and chemically belonging to Na-S04 types. However, pH and Eh values are a little different each other and Group II water is highly enriched in S04 compared to Group I water. Group III water, occurring from peripheral sites of the central part of the geothennal waters, shows temperature range of 29.3 to 47.0$^{\circ}$C and belongs to $Na-HCO_3-S0_4$ types. The deep environment and geochemical evolution of the Bugok geothennal waters, showing the diversity of geochemistry, can be interpreted as follows; I) Descending to great depth of meteoric waters that originated at high elevation and reacting with sediments and/or granites in depth. The $S0_4$ concentration of the waters has been increased by the dissolution of sulfate minerals in sediments. 2) During the continuous descending, the waters has met with the reduction environment, producing the $H_2S$ gas due to sulfate reduction. The waters has been heated up to 130$^{\circ}$C and the extent of water-rock reaction was increased. At this point, pH of waters are increased, S04 concentration decreased and calcite precipitated, therefore, the waters show the $Na-S0_4$ type. 3) Ascending of the geothennal waters along the flow path of fluids and mixing with less-deeply circulated waters. The $S0_4$ concentration is re-increased due to the oxidation of $H_2S$ gas and/or sulfide minerals in sediments. During continuous ascending, these geothennal waters are mixed with shallow groundwater.

• Microbiology and Biotechnology Letters
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• v.7 no.2
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• pp.75-89
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• 1979

One strain of Penicillium sp. (175-66-B), isolated from soil, was able to produce a substance that has a strong inibition activity against the Agkistrodon and Trimeresurus venoms. In this experiment, the chemical and biological properties of the sample were investigated. As an inhibitory substance, it was effective to the proteinase, hemorrhagic and lethal factors of Agkistrodon and Trimeresurus venoms, and also effective to several fractions of the proteinases and hemorrhagic factors of Agkistrodon halys blomhoffi venom. Moreover, in the addition of prednisotone, it was more effective for the cure of the mouse envenomated with the venom amount of two fold of MLD$_{100}$. This substance was very stable to the acid, alkali and heat. Its melting point was high enough to sublime at 222$^{\circ}C$ without any decomposition. This sample was easily dissolved only in hot water, but not in several organic solvents except for a little dissolution in elate. It did not have the chelating activity. It had very strong specificity to the snake venoms. but its activity was depressed by the addition of zinc or cupric salts. This sample had no acute toxicity to the mouse. Its chemical formula was $C_{16}$ $H_{12}$$N_2$ $O_{10}$ with the molecular weight of about 392. It has two epoxy groups and four carboxyl radicals, but amino, nitrite and nitrate radicals, unsaturated bonds and aromatic ring were not detected. Theuchemical configuration of this sample was suggested to be;

• Journal of Korean Society of Environmental Engineers
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• v.34 no.4
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• pp.223-231
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• 2012

The purpose of this study is to investigate basically the mechanism of heat transfer by the resolution of complex fluid flow inside a sophisticated designed screw dryer for the treatment of sewage sludge by using numerical analysis and experimental study. By doing this, the result was quite helpful to obtain the design criteria for enhancing drying efficiency, thereby achieving the optimal design of a multiple screw type dryer for treating inorganic and organic sludge wastes. One notable design feature of the dryer was to bypass a certain of fraction of the hot combustion gases into the bottom of the screw cylinder, by the fluid flow induction, across the delicately designed holes on the screw surface to agitate internally the sticky sludges. This offers many benefits not only in the enhancement of thermal efficiency even for the high viscosity material but also greater flexibility in the application of system design and operation. However, one careful precaution was made in operation in that when distributing the hot flue gas over the lump of sludge for internal agitation not to make any pore blocking and to avoid too much pressure drop caused by inertial resistance across the lump of sludge. The optimal retention time for rotating the screw at 1 rpm in order to treat 200 kg/hr of sewage sludge was determined empirically about 100 minutes. The corresponding optimal heat source was found to be 150,000 kcal/hr. A series of numerical calculation is performed to resolve flow characteristics in order to assist in the system design as function of important system and operational variables. The numerical calculation is successfully evaluated against experimental temperature profile and flow field characteristics. In general, the calculation results are physically reasonable and consistent in parametric study. In further studies, more quantitative data analyses such as pressure drop across the type and loading of drying sludge will be made for the system evaluation in experiment and calculation.

• Nuclear Engineering and Technology
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• v.4 no.3
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• pp.214-222
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• 1972

In the optic,11 grade LiF crystal, the electron traps corresponding to the thermoluminescence(abbreviated to TL) glow peak develop as irradiation dose is increased. Originally the electron trap of the crystal has two levels but as the dose reaches to the order of 10$^4$rontgen, it attains five levels as observed in the TL glow curves. The five trap depths are determined from the glow peak temperatures for two different heating rates, $\theta$=6.6$^{\circ}C$/sec and 3.4$^{\circ}C$/sec. The electron trap depths have the following values E$_1$=0.79 eV, E$_2$=0.93 eV, E$_3$=1.02 eV, E$_4$=1.35 eV, E$_{5}$=1.69eV. The special feature of thermoluminescence of optical grade LiF is that the traps, except E$_1$and E$_2$corresponding to 12$0^{\circ}C$ glow peak and 15$0^{\circ}C$ glow peak for $\theta$=6.6$^{\circ}C$/sec, have severe thermal instability, namely E$_3$, E$_4$and E$_{5}$ levels disappear during bleaching process. These defects in the optical grade LiF crystal seem annealed out during the course of TL measurement. The fresh or long time unused LiF(Mg) crystal shows only two glow peaks at 17$0^{\circ}C$ and 23$0^{\circ}C$ for $\theta$=6.6$^{\circ}C$/sec, but upon sensitization with r-ray irradiation, it converts to the six glow peak state. The four electron traps, E$_1$, E$_2$, E$_3$, and E$_{6}$ created by r-ray irradiation and corresponding to the glow peaks at T=10$0^{\circ}C$ 13$0^{\circ}C$, 15$0^{\circ}C$ and 29$0^{\circ}C$ are stable and not easily annealed out thermally, The sensitization essentially required to LiF(Mg) dosimeter is to give the crystal the stable six levels in the electron trap. In optical grade LiF, the plot between logarithm of total TL output versus logarithm of r-ray dose gives more supra-linear feature than that of LiF(Mg). However, if one takes the height of 12$0^{\circ}C$ glow peak(S=6.6$^{\circ}C$/sec), instead of the total TL output, the curve becomes close to that of LiF(Mg).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1041-1048
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• 2016

Biofilm cells and viable but non-culturable (VBNC) state may play a role in the survival of Campylobacter jejuni under unfavorable environmental conditions. The objective of this study was to investigate the behavior of C. jejuni biofilm cells and VBNC cells on smoked duck. The transfer of C. jejuni biofilm cells to smoked duck and its ability to resuscitate from biofilm and VBNC cells on smoked duck was investigated. Transfer experiments were conducted from C. jejuni biofilm cells to smoked duck after 5 min, 1 h, 3 h, and 24 h contact at room temperature, and the efficiency of transfer (EOT) was calculated. In addition, smoked duck was inoculated with C. jejuni biofilm and VBNC cells and then stored at 10, 24, 36, and $42^{\circ}C$ to examine the cells' ability to resuscitate on smoked ducks. The 5 min contact time between C. jejuni biofilm cells and smoked duck showed a higher EOT (0.92) than the 24 h contact time (EOT=0.08), and the EOT decreased as contact time increased. Furthermore, C. jejuni biofilm cells on smoked duck were not recovered at 10, 24, and $36^{\circ}C$, and C. jejuni VBNC cells were not resuscitated at $42^{\circ}C$. Although the resuscitation of C. jejuni biofilm and VBNC cells was not observed on smoked duck, microbial criteria of C. jejuni is needed in poultry and processed poultry products due to risk of its survival and low infectious dose.

• Investigative Magnetic Resonance Imaging
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• v.12 no.2
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• pp.131-141
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• 2008

Purpose : To investigate the feasibility and accuracy of Proton Resonance Frequency (PRF) shift based magnetic resonance (MR) temperature mapping utilizing the self-developed center array-sequencing phase unwrapping (PU) method for non-invasive temperature monitoring. Materials and Methods : The computer simulation was done on the PU algorithm for performance evaluation before further application to MR thermometry. The MR experiments were conducted in two approaches namely PU experiment, and temperature mapping experiment based on the PU technique with all the image postprocessing implemented in MATLAB. A 1.5T MR scanner employing a knee coil with $T2^*$ GRE (Gradient Recalled Echo) pulse sequence were used throughout the experiments. Various subjects such as water phantom, orange, and agarose gel phantom were used for the assessment of the self-developed PU algorithm. The MR temperature mapping experiment was initially attempted on the agarose gel phantom only with the application of a custom-made thermoregulating water pump as the heating source. Heat was generated to the phantom via hot water circulation whilst temperature variation was observed with T-type thermocouple. The PU program was implemented on the reconstructed wrapped phase images prior to map the temperature distribution of subjects. As the temperature change is directly proportional to the phase difference map, the absolute temperature could be estimated from the summation of the computed temperature difference with the measured ambient temperature of subjects. Results : The PU technique successfully recovered and removed the phase wrapping artifacts on MR phase images with various subjects by producing a smooth and continuous phase map thus producing a more reliable temperature map. Conclusion : This work presented a rapid, and robust self-developed center array-sequencing PU algorithm feasible for the application of MR temperature mapping according to the PRF phase shift property.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.452-452
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• 2014

블랑켓 일차벽이나 디버터와 같은 핵융합로 플라즈마 대향부품은 플라즈마로부터 입사되는 중성자 및 입자들을 차폐하여 구조물을 보호하고, 발생열을 에너지로 변환하기 위해 냉각재를 활용한 열제거 기능을 담당한다. 특히, 고속중성자와 입사 열부하 및 여러 입자들로부터 블랑켓 및 내부 구조물을 보호하기 위해 차폐체와 구조물로 구성된다. 세계적으로 차폐체로서는 텅스텐 혹은 텅스텐 합금, 구조물용 재료로는 저방사화 Ferritic Martensitic (FM) 강이 유력한 후보재료로 개발, 연구 중에 있다. 국내에서는 국제핵융합로(ITER) 사업을 통해 고온등방가압(HIP, Hot Isostatic Pressing)을 이용한 이종금속간 접합기술과 한국형 저방사화 고온구조재료인 ARAA (Advanced Reduced Activation Alloy)가 개발되고 있으며, 이를 활용한 설계, 접합법 개발, 제작목업의 건전성 평가 등이 수행되고 있다. 한국원자력연구원에서는 핵융합 기초사업의 일환으로 전북대와 공동으로 수행 중인 건전성 평가체계 개발을 위해, 기 개발된 접합법을 활용한 $45mm(H){\times}45mm(W){\times}2mm(T)$의 W/FM강 목업을 제작한 바 있으며, 이를 국내 구축된 고열부하 시험 장비인 KoHLT-EB (Electron Beam)를 활용한 고열부하 인가 건전성 평가시험을 준비 중에 있다. 이종금속간 접합 특성은 기계적 평가를 위한 파괴시험을 통해 검증, 이를 활용한 목업이 제작되었으며, 제작된 목업에 대한 초음파를 이용한 접합면의 비파괴 검사를 통해 결함이 없음을 확인하였다. 최종적으로 실제 사용되는 핵융합 운전조건과 유사 혹은 가혹한 조건에서 고열부하를 인가하여, 그 건전성을 평가가 이루어질 것이다. 고열부하 시험을 위해서는 냉각조건, 인가 열부하, 수명평가를 통한 반복 고열부하 인가 횟수 등이 사전에 결정되어야 한다. 이를 위해 상업용 열수력, 구조해석 코드인 ANSYS-CFX와 -mechanical을 이용한 시험조건 모의 및 수명 평가가 수행되었다. 구축 장비의 냉각계통을 고려하여 냉각수의 온도 및 속도는 $25^{\circ}C$, 0.15 kg/sec로, 열부하는 0.5 및 $1.0MW/m^2$에 대해 모의를 수행하였다. 정상상태 시 텅스텐의 최대 온도는 각 열부하 조건에 따라 $285.3^{\circ}C$와 $546.8^{\circ}C$였으며, 이에 도달하는 시간을 구하기 위해 천이해석을 수행하였고, 이를 통해 30초에 최대온도 95 %이상의 정상상태 온도에 도달함을 확인하였다. 또한, 목업의 초기 온도에 도달하는 냉각시간도 동일한 천이해석을 통해 30초로 가능함을 확인하였고, 최종 시험 조건을 30초 가열, 30초 냉각으로 결정하였다. 결정된 반복 열부하 인가 조건에서 이종금속 접합체가 받는 다른 열팽창 정도에 따른 응력을 계산하여 목업의 수명을 도출하였고, 이를 시험해야 할 반복 횟수로 결정하였다. 각 열부하 조건에 따른 온도조건을 ANSYS-mechanical 코드를 활용하여 열팽창과 이에 따른 접합면의 응력분포로 계산하였다. 0.5 및 $1.0MW/m^2$에 대해, 목업이 받는 최대 응력은 334.3 MPa와 588.0 MPa 였으며, 이 때 텅스텐과 FM강이 받는 strain을 도출하여 물성치로 알려진 cycle to failure 값을 도출하였다. 열부하에서 예상되는 수명은 0.5 및 $1.0MW/m^2$에 대해, 100,000 사이클 이상과 2,655 사이클로 계산되었으며, 시간적 제약을 고려 최종 평가는 $1.0MW/m^2$에 대해, 3,000사이클 정도의 실험을 통해 그 수명까지 접합건전성이 유지되는 지 실험을 통해 평가할 예정이다.