• Journal of the Korean Society for Nondestructive Testing
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• v.22 no.4
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• pp.347-353
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• 2002

A structure of a glass electrode-type pH sensor for measuring any concentration of $H^+$ in an aqueous solution was embodied with bulk micromachining technology. Two open well structures were formed, and a reference electrode was secured by the Ag/AgCl thin film in the sloped side of the etched structure. A sensitive membrane of an indicator electrode for generating a potential by an exchange reaction to $H^+$ was made with a glass containing Na 20% or more finely so that its thickness might be $100{\mu}m$ or so, and then it was bonded to one pyramidal structure. A liquid junction for a current path was formed by filling an agar in the anisotropically etched part of the Si wafer, which had a size of $50{\mu}m{\times}50{\mu}m$, and then bonded it to the other. After complete fabrication of each part, it was filled with a 2M KCl reference solution and encapsulated the sensor structure with a cold expoxy. The potential value of fabricated pH sensor was about 90mV/pH in the standard pH solutions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.31-36
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• 2000

180g of fermented soy paste and 150g of red pepper paste were packaged in glass jars of 232 mL with different conditions of active packaging and then stored at $13^{\circ}C$ for about 170 and 128 days, respectively. During the storage, package atmosphere, surface color, pH, acidity and microbial flora were monitored to see the effect of packaging conditions. Test packaging conditions include package equipped with $Ca(OH)_2\;as\;CO_2$ absorber, package with pinhole and closed control one. Closed control packages of soypaste and red pepper paste showed the increased $CO_2$ partial pressure, the decreased $O_2$ partial pressure and the constant $N_2$ partial pressure to produce high pressure buildup with storage. The paste packages with $Ca(OH)_2$ maintained relatively low $CO_2$ partial pressure and thus the package pressure close to normal atmospheric pressure for initial storage period of 70 days. The packages with air pinhole channel had the partial pressures of $O_2\;and\;N_2$ decreased with storage time, while $CO_2$ partial pressure first increased to a maximum and then slowly decreased thereafter Without any pressure increase the packages with pinhole gave the lowest quality changes possibly due to the effect of package atmosphere, but it had problem of mold contamination and growth for soy paste after 120 days. There were no difference in microbial flora between the packages after about 70 day storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.130-138
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• 1981

Discoloration of canned boiled oysters during storage is one of the serious problems which affect the quality of the products as well as the nutritive value. Usually the factors influencing the quality of canned boiled oysters are the process of pretreatments and the storage temperature of the products. In the present work, the changes of the total chlorophylls and carotenoids in the meat and the viscera of oysters were determined in order to make certain the procedure of the discoloration. In addition, the amino-N and the available lysine as factors of the nutritive value were also checked. In case of treatment with additives, direct addition of syrups containing additives just before seaming or soaking boiled oysters into the solution of additives seemed to have mild effects on retardation of discoloration. The migration of carotenoids from the viscera into the meat was faster than that of chlorophyll resulting in yellowing of the Products preceded greening caused by the chlorophylls. Treatment with $0.5\%\; Na_{2}EDTA\;of\;2.5\%$ brine retarded discoloration and available lysine loss of the Products while sodium-polyphosphate accelerated them. It was probably due to that sodium-polyphosphate could affect the softening or breakdown of the muscle of oysters. But most of all, storage temperature of canned boiled oysters seemed to be the major factor influencing the discoloration and nutritive loss of the products.

• Journal of Radiation Protection and Research
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• v.21 no.4
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• pp.313-327
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• 1996

As an at-reactor(AR) storage method o( spent fuel, there are horizontal concrete module type, metal storage cask type, concrete storage cask type, dual purpose (transportation and storage) cask type and multi-purpose (transportation, storage and disposal) cask type. All other types except multi-purpose one have been already used for AR dry storage of spent fuels after obtaining operation license in various foreign countries. Also the development of multi-purpose type has been continued for operation license. In America, Japan, Germany, Canada, Spain, Switzerland, and Czech Republic, etc., AR dry storage facilities are under operation or on propulsion, and spent fuels are transported to interim storage facility or reprocessing plant after dry storage at reactor temporarily. At Wolsung site, in case of Korea, concrete silo type has already been introduced, and it is believed to be inevitable to store spent fuels at reactor temporarily, considering the reality that storage capacity of spent fuel is approaching to the limit in some nuclear power plants. In this report, the system characteristics, design requirements, technical standards and status of AR storage system, which is suitable for domestic site such as Kori, have been studied. In most cases, the licensed period of storage cask is limited up to 20 years and the integrity of material and maintenance of leaktightness are required during the whole service life.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.440-446
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• 2005

To determine the shelf-life of low salted Myungran-jeot (low salted and fermented Alaska pollack roe), various chemical, microbiological and sensory analyses were carried out with Myungran-jeot stored at 10 days. The lactic acid content was slowly increased in the early stage of storage but then was rapidly increased with lengthening storage period, while pH was decreased during storage. The $NH_2-N$ content was steady at 10 days and peaked at 17 days. The production of VBN was increased to over $30mg\%$ at 19 days. In microbiological tests, the viable cell count and halotolerant bacteria were $1.5\times10^3\;and\;5.5\times10^3CFU/g$, respectively, at the initial state, but they slowly increased to $10^7 CFU/g$ at 17 days. Yeast or fungi did not appear on the surface of Myungran-jeot. Sensory evaluation showed that the original torture of Myungran-jeot in the mouth was a very important indicator for acceptability. Sensory characters and acceptability of Myungran-jeot at 17 days were not significantly different from those of the initial state. From these results, the estimated shelf-life of Myungran-jeot whom sealed with aluminum coated paper, was about 18 days in this study.

• Journal of the Korean Wood Science and Technology
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• v.35 no.6
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• pp.65-72
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• 2007

The VOC (volatile organic compound) analyzer is devised to measure the four main aromatic hydrocarbon gases: toluene, ethylbenzene, xylene and styfene. It is not affected by ambient temperature and humidity. In addition, standby and measuring time of VOC Analyzer is a short as below 30 min and 8 min, respectively. Since the semiconductor gas sensor is supersensitive to gas components, it is not necessary to use a conventional gas concentrator or other complicated equipment. In this study, VOC emission behavior from 4 types paints (lacquer, urethane vanish, water-base paint, enamel paint) for wood-based panel was investigated using VOC Analyzer. After a specimen was spreaded on aluminum foil ($6.32{\times}6.32cm$) in $3{\ell}$ polyester bag, after 24 hours we could measure maximum VOC emission level that is a stabilized VOC value. Xylene of VOCs was high emitted from lacquer, urethane vanish and water-based paint, and TVOC (Toluene + Ethylbenzene + Xylene + Styrene) of lacquer was the highest emission concentration than another.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of Ginseng Research
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• v.26 no.3
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• pp.145-150
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• 2002

The changes in sensory characteristics, physical and chemical properties of raw ginseng (4-year-root, 50 g/root) were investigated when they were packaged individually in a soft film bag (ONY/LDPE/L-LDPE ; 200$\times$300 ㎜, 90 ㎛) and stored at 25$\^{C}$ for twenty days. Seventy-five percentages of sixty raw ginseng samples were adulterated and the most phenomenon of adulterating the raw ginseng was softening. Softened ginsengs were softer and stickier and they had stronger pungent and sour odors, stronger sour and sweet tastes than normal ginseng but had weaker ginseng and fresh odors. In addition, softened ginsengs exhibited lower hardness and pH, lower contents of diol-type ginsenosides, lower ratios of unsaturated fatty acids to saturated fatty acids and higher contents of water-soluble pectins than normal ginseng while contents of moisture, crude protein, ether-soluble materials and crude ash of the softened ginsengs were similar to those of normal ginseng.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Journal of Sensor Science and Technology
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• v.6 no.5
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• pp.385-391
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• 1997

An objection of this study is to develop a measuring circuit of a gauge using radioisotope for compaction control. The gauge developed in this study makes use of radioisotope with the activity exempted from domestic atomic law and consists of measuring circuits for gamma-rays and thermal neutrons, a high voltage supply unit, and a microprocessor. To obtain meaningful numbers of pulse counts, parallel five and two circuits are provided for gamma-rays and thermal neutrons, respectively. Being simple in electrical characteristics of G-M detector for gamma-rays, pulses are counted through only a shaping circuit. Very small pulses generated from He- 3 proportional detector for thermal neutrons are amplified to the maximum of 50 [dB] and a window comparator accepts only pulses with meaning. To minimize effects of natural environmental radiation and electrical noise, circuits are electrostatically shielded and pulses made by ripples are eliminated by taking frequency of high voltage supplied to the circuit and pulse height of ripples into consideration. One-chip microprocessor is applied to process various counts, results are stored and the gauage is made capable to communicate with PC. Enough and meaningful numbers of pulses are counted with the prototype gauage for compaction control.