• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.136-140
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• 1986

The change of cell counts of Vibrio parahaemolyticus in fish muscle by the storage time and temperature was examined to get basic informations for precautionary steps against food poisoning of slices of raw fish (sashimi). There fore, we inoculated fish homogenate of oceanic bonito (Katsuwonus pelamis), yellow tail (Seriola quinqueradiata) with Kanagawa positive Vibrio parahaemolyticus and stored it at $30^{\circ}C,\;18^{\circ}C,\;4^{\circ}C\;and\;-20^{\circ}C$ for 24 hours. The number of the Vibrio parahaemolyticus upon fish homogenate stored at $30^{\circ}C\;and\;18^{\circ}C$ decreased for the first two hours and increased thereafter. When the fish homogenates inoculated with Vibrio parahaemolyticus at about $10^3$ per gram were stored at $18^{\circ}C\;and\;30^{\circ}C$ for 10 hours, the cell numbers increased about 10 times and 1,000 times initial cell numbers, respectively. The survival rate of Vibrio parahaemolyticus was about $20\%$, when the inoculated fish homogenates were stored at $-20^{\circ}C$ for 24 hours. Vibrio parahaemolyticus inoculated in fish homogenates was decreased by about $10\%$ of initial cell numbers by the storage at $4^{\circ}C$ for 4 hours and it was decreased by about $50\%$ after 24 hours storage of the samples at the same temperature. The decreasing rate of inoculated Vibrio parahaemolyticus in fresh fish muscle homogenate was higher than that in frozen fish muscle homogenate during the storage time at a refrigerator.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.446-451
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• 2015

The market for green vegetable juice (GVJ) is growing owing to the increasing demand for healthy food; however data on the safety and quality of GVJ are poorly reported. The objective of this study was to investigate the change in microbial community in GVJ during storage and its contamination by E. coli O157:H7. The microbial community was analyzed via culturable and non-culturable methods at 5, 10, and $25^{\circ}C$ for different storage times. In the non-culturable method, denaturing gradient gel electrophoresis (DGGE) was used. The initial bacterial concentration was $2.92{\times}10^5CFU/mL$, which exceeded the limit prescribed by the Korean Food Hygiene law. The results of the DGGE analysis indicated that the microbial community during storage was diverse and the spoilage lactic acid bacteria were prevalent at a later stage. Other bacteria such as Rahnella, Citrobacter, Pseudomonas, and Cyanobacteria were identified. Thus, the results strongly emphasize the need to pay attention to GVJ production safety, especially with respect to temperature control, in order to prevent the growth of foodborne pathogens such as E. coli O157:H7 and other spoilage bacteria.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.5
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• pp.42-49
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• 2007

This paper introduces a study on reliability-driven device placement using simulated annealing algorithm which can be applicable to MCM or electronic systems embedded in a spacecraft running at thermal conduction environment. Reliability of the unit's has been predicted with the devices' junction temperatures calculated from FDM solver and optimized by simulated annealing algorithm. Simulated annealing in this paper adopts swapping devices method as a perturbation. This paper describes and compares the optimization simulation results with respect to two objective functions: minimization of failure rate and minimization of average junction temperature. Annealing temperature variation simulation case and equilibrium coefficient variation simulation case are also presented at the two respective objective functions. This paper proposes a new approach for reliability optimization of MCM and electronic systems considering those simulation results.

• Journal of Sericultural and Entomological Science
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• v.47 no.1
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• pp.5-11
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• 2005

When inoculating with B. bassiana 101A for the mass production of B. corpus, the infection ratio was high with regardless of the treating time with highly-humidity if the concentration of spore was 1.0${\times}$$10^8$ spores/m/, but that was low if the concentration was 1.0${\times}$$10^7$ spores/m/. In the study of the activities according to the coserving temperature or days of the B. bassiana spawn, the infection ratio of 90% was maintained for 12 days in the temperature of $4^{\circ}C$. However, the infection ratio was rapidly dropped to the below of 5% after conserved for 48 hours in the temperature of $25^{\circ}C$. Besides, the activities of the original isolate had no difference after conserved for 12 months in the temperature of $4^{\circ}C$, so that the infection ratio 90% could be mintatined. In the measure of liver-protecting activities of B. bassiana 101A, the recovering effect was 43.5% and 65.7% respectively in the poisonous treatment induced with galactosamine, compared with liver-protecting activities of Silymarin and DDB in the $H_2O$ fraction. In the poisonous treatment induced with $CCl_4$ the recovering effect was 100% and 69.3% respectively, compared with liver-protecting activities of Silymarin and DDB in the EtOAc fraction.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.189-196
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• 2006

To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.

• 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.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.857-862
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• 2004

Effects of frying temperature and time, presoaking in distilled water, various pH buffer solutions, and storage temperature of french fries on acrylamide formation were investigated. Acrylamide concentration in french fries increased as frying temperature and time increased. Presoaking of raw potatoes in distilled water reduced acrylamide formation compared to those without presoaking. Acrylamide formation of fried potatoes after presoaking at $60^{\circ}C$ for 45 min was about 16% of that without presoaking. Presoaking treatment of raw potatoes in various buffer solutions showed acrylamide concentrations of french fries from potatoes presoaked in acidic buffer solutions were lower than those from potatoes presoaked in neutral to alkaline buffer solutions. Acrylamide concentration of potatoes stored at refrigerator temperature was much higher than those stored at room temperature.

• Restorative Dentistry and Endodontics
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• v.34 no.1
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• pp.30-37
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• 2009

The purpose of this study was to evaluate the effect of pre-heating on some physical properties of composite resin. Eighty extracted, noncarious human molars were used in the present study. Four different temperatures of composite resin were used: $4^{\circ}C$, $17^{\circ}C$, $48^{\circ}C$, and $56^{\circ}C$. The $4^{\circ}C$ and $17^{\circ}C$ values represented the refrigerator storage temperature and room temperature respectively. For $48^{\circ}C$ and $56^{\circ}C$, composite resin was heated to the temperatures. As physical properties of composite resin, shear bond strength, microhardness, and degree of conversion were measured. The data for each group were subjected to one-way ANOVAs followed by the Tukey's HSD test at 95% confidence level. Both in enamel and dentin, among composite resin of $4^{\circ}C$, $17^{\circ}C$ $;48^{\circ}C$, and $56^{\circ}C$, the pre-heated composite resin up to $56^{\circ}C$ revealed the highest shear bond strength, and pre-heated composite resin to the higher temperature revealed higher shear bond strength. Microhardness value was also higher with composite resin of higher temperature. Degree of conversion was also higher with composite resin of the higher temperature. In this study, it seems that pre-heating composite resin up to the higher temperature may show higher shear bond strength, higher microhardness value, and higher degree of conversion. Therefore, when using composite resin in the clinic, preheating the composite resin could be recommended to have enhanced physical properties of it.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1997.11a
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• pp.35-36
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• 1997

복합재는 강도가 높고 가볍기 때문에 최근 로켓의 연소관으로 널리 사용되고 있다. 그런데 이 복합재 로켓 연소관은 제조 후 대기 환경에 장기적으로 노출되어 있기 때문에 금속 연소관과는 달리 온도 또는 습도 등의 환경에 대한 영향을 고려해야 한다. 더구나 연소관은 내부에 추진제가 충전되어 있으므로 추진제의 기계적 특성이 습도에 민감함을 생각할 때 강도뿐만 아니라 습기의 투과도 또한 매우 중요한 고려 요소가 된다. 그러나 온/습도 변화에 따른 복합재 자체의 재료 특성 변화에 대한 연구는 많이 보고되었으나 습기의 투과 정도에 관한 연구는 자료가 미흡한 실정이다. 한편, 포화 함수율은 복합재에 따라서 차이가 있으나 T300/5208의 경우 문헌을 참조하면 20-$50^{\circ}C$에서 복합재 무게의 약 1.5% 정도이며 포화에 걸리는 시간은 약 100일 정도로 나타나 있다.본 연구에서는 수분이 복합재를 통하여 투과되는 정도를 고찰하기 위하여 $20^{\circ}C$,95%RH의 온/습도를 유지하는 수조를 제작하였고, 이 수조내에 보관한 복합재 연소관의 실린더 벽면으로 투과되는 습기를 측정하기 위하여 연소관 내에 습도 센서를 투입하여 상대습도를 직접 측정하였다. 복합재 연소관이 로켓에 사용될 때는 연소관 외부에 페인트로 피막 처리하고 연소관 내부에도 추진제와의 사이에 라이너가 접착되어 있어서 수분 침투 및 온도 등의 외부 환경조건에 견디기에 더 양호한 조건이나 본 연구에서는 복합재 자체의 특성을 고찰하기 위하여 섬유를 에폭시에 함침시켜 winding한 상태 그대로의 복합재 연소관 시료를 사용하였다. 습기의 투과는 내부에 라이너/인슐레이션이 피복되거나 또는 추진제가 충전된 경우 많은 감소효과를 보였다. 순수 복합재 연소관의 경우 수조에 넣고 평형에 도달한 후로부터 약 8개월의 습기 투과 상태를 볼대 벽면을 통하여 들어가는 water vapor flux는 $20^{\circ}C$,95%RH 에서 평균적으로 9.3163$\times$$10^{-8}$g/$m^2$sec로 나타났다. 이때 습기가 투과되는 연소관이 국지점을 평판으로 가정하고 Fick's law를 이용하여 구한 습기에 대한 복합재의 확산계수는 D=2.5$\times$$10^{-6}$$mm^2$sec였으며, 이는 다른 graphite/epixy 복합재의 확산계수와 유사한 값을 나타내고 있다. 또한 추진제가 충전된 연소관을 절단하여 밀폐한 후 95%RH 습도 조건에 보관함으로써 연소관 내부의 추진제 기계적 특성에 미치는 침투된 습기의 영향도 함께 고찰하였다. 추진제에 따라 차이는 있겠으나 추진제가 충전된 연소관은 순수 복합재 연소관에 비해 습기의 투과 정도가 작으며, 본 연소관에 충전된 RDX/AP계 추진제의 경우 추진제의 습기투과에 의한 추진제 물성 변화는 미미한 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.