• Journal of the Korean Applied Science and Technology
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• v.40 no.5
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• pp.1065-1071
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• 2023

This study compared antioxidant activity through DPPH radical scavenging activity of broccoli extract, low temperature (5℃ or less), and high temperature (50℃ or higher) storage conditions. As a result of the experiment, high DPPH radical scavenging activity of 95.5% was confirmed at 1% concentration of broccoli extract, and antioxidant power was maintained at a high level even under storage conditions due to temperature changes. Even cream containing 5% broccoli extract has been confirmed to maintain safety and stability in both preparation stability, discoloration and odor change, pH, and primary adhesion tests. Through these studies, it has been confirmed that broccoli extract is a safe and effective cosmetic material for the skin through high antioxidant activity and antioxidant power maintenance due to temperature changes.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2010.04a
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• pp.79-83
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• 2010

포소화약제는 다양한 설비(이동식, 고정자동식), 대형의 유류화재 적합, 대량 연속적 생산가능 약제의 특수성 및 장기보관이 가능한 특징이 있어 이에 대한 개발 및 연구가 꾸준히 진행되고 있다. 그러나 포소화약제는 주변의 온도 및 환경에 따라 발포력의 변화가 큰 특징이 있어 실제 겨울철 소방 활동시에는 사용을 자제하고 있다. 따라서 본 연구에서는 사용온도에 따른 발포력 변화를 측정하며, 최적 발포율 도출을 위한 온도에 따른 적정 혼합율을 산정한다. 실험은 한국 소방산업기술원의 "포소화약제의 형식승인 및 검정기술기준(KOFEIS 0103)"에서 제시하고 있는 표준 발포기를 이용 측정하며, $5{\sim}30^{\circ}C$ 온도에서 혼합률에 따른 발포력 변화를 측정하였다.

• Food Science and Preservation
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• v.18 no.1
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• pp.7-12
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• 2011

Paprika is a major export of Korea, but biosafety is important if exports are to grow. To date, few paprika biosafety data are available. We evaluated microbiological contamination of paprika, and determined bacterial levels with respect to storage temperature. Mean counts of total aerobic bacteria were $2.3{\pm}0.3\;log_{10}\;CFU/g$, but coliforms were not isolated. Staphylococcus aureus, Salmonella spp., Listeria spp., and Escherichia coli O157 were also not detected. When bacterial contamination of paprika stored at room temperature or $4^{\circ}C$ for 20 days was evaluated, the numbers of total aerobic bacteria peaked at 14-16 days at room temperature (4 times more than those of $4^{\circ}C$). However, aerobic bacteria grew slowly at $4^{\circ}C$. Coliforms were also detected twice at room temperature, but not upon storage at $4^{\circ}C$. The results indicate that the paprika exported from Korea is relatively biosafe. However, food hygiene issues must be addressed to reduce contamination during storage and distribution.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.277-284
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• 2012

The objective of this study was to investigate and evaluate microbial contamination levels of leafy greens (perilla leaf and lettuce) and its distributing conditions at different seasons (Feb, May, Aug, and Nov of the year 2011) in order to provide insight into any potential health hazards associated with consumption of these commodities. Leafy greens were collected from a farm located in Geumsan, Chungnam and wholesale markets (WM) and traditional markets (TM) located in Suwon. At the same time, temperature and relative humidity fluctuations experienced by the leafy greens during distribution from the farm to the distribution center were measured by a data logger. The contamination levels of perilla leaf and lettuce were determined by analyzing total plate count. Coliform groups, Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were determined. The contamination levels of total aerobic bacteria, coliform groups and B. cereus in both vegetables sampled during May and August found to be higher than those sampled during February and November. E. coli O157:H7, Salmonella spp., L. monocytogenes were not detected in the vegetables analyzed in this study. There were no significant trends between samples at WM and TM in the contamination levels. Relative humidity of vegetables distributed from the farm to the distribution center showed over 90% during distribution regardless of measured seasons. In the case of background microflora on leafy greens, the density was significantly increased at 20, 30 and $37^{\circ}C$ during storage of 24h. E. coli O157:H7 and B. cereus inoculated on the leaves also showed similar increases in the storage tests. The microbial contamination levels determined in this study may be used as the fundamental data for microbial risk assessment.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2007.05a
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• pp.31-33
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• 2007

본 연구에서 개발한 단기측정용(1시간) 오존 간이측정기는 $40ppm{\ast}min$(1시간 환경기준 농도(0.15ppm)에 266분(약 4.4시간) 노출되는 경우)까지 선형 변화를 나타내었으며 그 이상에서는 비선형적으로 변화하였다. 본 연구에서 개발한 단기측정용 오존 간이측정기의 현장 적용을 위해서는 현장측정에 대한 검증이 필요하며 기준성 오염물외 다른 오염물질과 실외 기상현상(예; 풍향, 풍속, 온도 등)의 영향 검토에 대한 이후의 연구가 필요하며 간이측정기의 장기간 보관을 위한 저장법에 대한 장래 연구가 필요하다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.163.1-163.1
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• 2007

• JOURNAL OF ELECTRICAL WORLD
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• no.7 s.55
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• pp.72-73
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• 1981

공기조화기는 건물내에서 일하는 사람의 공기환경을 좋게 하기 위한 시설로서 실내작업자와는 밀접한 관계가 있다. 공기환경에서는 공기의 온도, 습도와 풍속유지 범위를 정하고 탄산가스, 일산화탄소 및 부유먼지 함유량을 규제하고 있다. 더욱 정기적 측정을 하여 그 기록을 보관해야 한다. 이상과 같이 실내환경에 대한 감시가 엄격해짐으로 실내환경에 신경을 써야 할 것이다. 이런 문제 때문에 공기기술자라 할지라도 공기조화기의 기능을 어느정도 이해해 둘 필요가 있다, 그래서 2회에 걸쳐 공기조화기의 기초지식과 실무 주안점을 소개할까 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1452-1460
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• 2013

The purpose of this study was to investigate secondary drying effects on garlic quality, and to define the optimal secondary drying conditions for garlic preservation. The secondary drying tests used garlic that was naturally dried once and stored at low temperature. After secondary drying, the garlic was stored in a warehouse at room temperature. Tests were performed at different low-temperature storage periods (60, 105, 150, 195, and 240 days), secondary drying temperatures (35 and $40^{\circ}C$), drying times (1, 2, 3 days), and room temperature storage periods (15, 30, and 45 days). The results were compared with a non-secondary drying condition control. In general, the $40^{\circ}C$-2 days dry conditions showed the lowest weight-loss rate (5%) and rotting rate during room temperature storage. The sprouting rate increased by 20% during the initial 15 day-room temperature storage, along with a small increase after 30 days of room temperature storage. Increases in drying temperature and the period of secondary drying conditions caused a decrease in firmness. In addition, the sprouting rate was 10% higher, and rotting rate 5~10% higher, for the non-drying condition, compared to drying conditions. Based on our results, the $40^{\circ}C$-2 days drying condition is the optimal secondary drying condition for garlic storage.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1213-1221
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• 1997

Effects of the addition of three commercial oligosaccharide syrups into a Korean rice cake (Karedduk) on the textural characteristics and retrogradation of the rice cake were examined during the storage for 5 days at $25^{\circ}C$ and $4^{\circ}C$. Each syrups contained maltose (M75), isomaltose and panose (HL), or maltotetraose (G4) as major sugars. The increment (rates) in gumminess, hardness and chewiness during the storage were significantly reduced by replacing rice flour (up to 10%) with the oligosaccharides. The retardation in the textural changes by the oilgosaccharides was more significant when the rice cake was stored at $25^{\circ}C$ than at $4^{\circ}C$. Among the three types, HL exhibited most effective in retarding the textural changes. Thermograms by a differential scanning calorimeter (DSC) showed that the oligosaccharide increased the onset temperatures and enthalpy for the starch melting, but the recrystallinity measured from the enthalpy ratio before and after the storage was significantly reduced by the presence of the oligosaccharide. Especially with 5% HL, the recrystallinity was significantly low (72.7%) compared to rice cake without HL (88.1%). Therefore, HL had great efficiency in retarding starch retrogradation as well as textural changes of the rice cake during the storage.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.