• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.725-732
• /
• 2015

This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

• Proceedings of the Korean Society Of Semiconductor Equipment Technology
• /
• 2007.06a
• /
• pp.23-28
• /
• 2007

본 연구에서는 상압 질소/산소 플라즈마를 이용하여 반도체공정에서 포토레지스트 에싱 공정을 실험하였다. 상압 플라즈마를 반도체 에싱 공정에 적용함에 있어서의 발생할 수 있는 문제점, 반드시 해결 가능한 공정 등을 예상하여 실험 평가를 진행하였으며, 그 실험 결과를 통하여 상압 플라즈마의 반도체 에싱 공정 적용의 가능성을 판단하고자 하였다.

• Journal of the Korean Ceramic Society
• /
• v.37 no.9
• /
• pp.856-863
• /
• 2000

상압 소결법과 통전활성 소결(Plasma Activated Sintering; PAS)법으로 120$0^{\circ}C$부터 150$0^{\circ}C$의 온도범위에서 제조된 지르코니아의 기계적 특성을 ring on ring disk 굽힘시험으로 비교하여 고찰하였다. 모든 소결온도범위에서 PAS법으로 제조된 소결체의 밀도와 경도는 상압 소결법에 의해 제조된 소결체 보다 높게 나타났다. 결정립의 크기는 두 소결법에 의해 제조된 소결체 모두에서 소결온도 증가에 따라 증가하였으나, PAS법으로 제조된 소결체가 상압 소결법으로 제조된 소결체 보다는 결정립 성장이 억제되었다. 파괴인성은 PAS법으로 제조된 소결체의 경우 130$0^{\circ}C$에서 최고값을 나타낸 후 소결온도 증가에 따라 미세하게 감소하였으며, 상압 소결법으로 제조된 소결체의 경우 소결온도 증가에 따라 증가되었다. 소결체의 상분율 변화는 PAS법으로 제조된 경우 전 온도범위 (1200~150$0^{\circ}C$)에서 정방정상만 관찰되었으며, 상압 소결법의 경우 단사정상과 정방정상의 혼합상을 나타내었고, 소결온도 증가에 따라 정방정상의 비율이 증가하였다. 결과적으로 PAS법의 경우 지르코니아의 최적 소결온도는 130$0^{\circ}C$이며, 상압 소결법의 경우 150$0^{\circ}C$임을 알 수 있었으며, 소결체의 파괴인성에 미치는 영향은 결정립 크기 및 정방정상의 분율임을 확인할 수 있었다.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.02a
• /
• pp.527-527
• /
• 2013

현재 산업에서 상압플라즈마는 생물의학, 표면처리, 용접 및 절단, 화학적 오염제거 등 여러 분야에서 각광받고 있으며 그 잠재력 또한 매우 크다. 통상적으로 글로우 방전은 생물의학, 표면처리, 화학적 오염제거 등에 주로 쓰이고 아크 방전은 용접 및 절단에 응용된다. 이처럼 상압플라즈마는 여러 가지 방전으로 분류되고 그 특성에 맞게 응용되고 있는데 이러한 산업 여러 분야에 적절히 응용하기 위해서는 이에 대한 진단과 특성 분석이 선행적으로 이루어져야 한다. 본 연구에서는 침 대 면 전극을 가진 상압방전장치에서 스트리머로부터 스파크방전으로의 전이과정이 연구되었다. 전극간격, 주파수, 전압, 구동회로의 전류제한 조건을 가변함에 따라 스파크방전으로 전이되는 방전조건과 안정적인 글로우 방전이 유지되는 조건이 어떻게 달라지는지 조사되었다. 또한 방전전류 측정 및 ICCD 영상분석을 통해 Transient spark의 self-pulsing 조건과 주파수변화 특성을 고찰하였다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.6
• /
• pp.880-886
• /
• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Journal of the Korean Society for Precision Engineering
• /
• v.19 no.8
• /
• pp.34-37
• /
• 2002

• Defense and Technology
• /
• no.3 s.289
• /
• pp.66-77
• /
• 2003

상압플라즈마(APPJ)1)는 반응성이 좋은 이온화된 기체로서 유해한 부산물을 생성해 내지 않고 병원균과 독성 물질의 중화가 가능하며, 저온에서 운용되기 때문에 전자.정밀장비에 손상을 주지 않는 제독무기체계로 활용이 가능한 혁신적인 신기술이다. 아크와 코로나 방전의 장점들만 재조합하여 저압상태에서 반응성이 매우 좋은 입자들을 고밀도로 생성할 수 있으므로 대기압 상태에서 일정한 비열의 플라즈마 방출이 가능한 것으로 판단되다.

• Journal of dental hygiene science
• /
• v.14 no.1
• /
• pp.1-6
• /
• 2014

The purpose of this study was to investigate the killing effect of Candida albicans on hairless mouse-2 (HRM-2) mouse tissues. We tested the effectiveness of a non-thermal atmospheric pressure plasma in killing C. albicans strains. The viability of C. albicans was determined by counting the colony forming units (CFU), after non-thermal atmospheric pressure plasma treatment. When non-thermal atmospheric pressure plasma was repeatedly treated on mouse skin which inoculated with C. albicans. The C. albicans cells were planted on skin tissue, and then the infected mouse tissue was exposed to non-thermal atmospheric pressure plasma for 0 sec, 60 sec, 180 sec and 300 sec. The death rate of C. albicans was increased in dependent with treatment times. The three times of non-thermal atmospheric pressure plasma at the interval of 10 minutes significantly showed the 6 log CFU/ml reduction of death rate on HRM-2 mouse tissues. Thus, non-thermal atmospheric pressure plasma could be used for the disinfection of C. albicans on oral surface.

• Journal of the Korean Vacuum Society
• /
• v.18 no.1
• /
• pp.1-8
• /
• 2009

Hydrophilic Surface modification of Polysarene (PS) was performed by Atmospheric Pressure Plasma (APP). Air or 0, gases were used for carrier gases and RF power was changed from 150 to 350 W. We controlled the treatment time as 1 time to 4 time passing through the plasma region. when the carrier gas was air, the water contact angle on the PS surface was decreased from $91^{\circ}$ to $20^{\circ}$. And the surface energy increased from 45.74 dyne/cm to 68.48 dyne/cm. In case of the $O_2$ plasma treatment, at 300 W of RF power and 4 times treatment, the water contact angle on the PS. Surface was decreased from $91^{\circ}$ to $17^{\circ}$ and the surface energy was increased from 45.74 dyne/cm to 69.73 dyne/cm. The surface energy was increased by polar force not by dispersion force. Improvement of surface properties can be explained by the formation of new hydrophilic groups which is identified as C-O, C=O by XPS analysis. The contact angle of APP treated PS surface kept in air was increased with time elapse, but maintained same value when it was kept in water. We treated the PS surface by APP and deposited Cu as $4,000\;{\AA}$ and $8,000\;{\AA}$ by thermal evaporation. The adhesion between sample and Cu thin film improvement of treated PS surface against untreated sample. could be verifiable by Tape test (ASTM D3359)

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.333-338
• /
• 2003

pH values in all samples were in the range of 5.04 to 5.32. pH of kanjang prepared with normal pressure(NPK) was higher than that of kanjang prepared with high pressure(HPK) and kanjang prepared with steam(SPK). Titratable acidity(TA) in all samples were found to be 4.26～7.72 mL. TA in HPK(5.99～6.96 mL) was lower than that in SPK(4.26～5.61 mL) and NPK(7.32 mL). Reducing sugar(RS) contents in all samples were in the range of 25.18 to 194.81 mg％. RS contents of HPK and SPK were a similar pattern and were higher than that of NPK. Major free sugars(FS) were glucose, fructose and xylose. In total FS, SPK was higher than that of NPK and HPK. Major organic acids(OA) were succinic acid, oxalic acid, tartaric acid, malic acid and citric acid. In total OA contents, SPK(40.38～76.96 mg％) was higher than that of NPK(55.85 mg％)and HPK(27.78～34.21mg％). OA contents in HPK and SPK were decreased slightly according to the heating time of whole black bean. The highest percentage of fatty acid (FA) in all samples was palmitic acid(33.28～43.51 ％ as area ％ of GC chromatogram), followed in a decreasing order by stearic acid(14.15～19.16％) and myristic acid(5.93～19.14％). The composition ratios of three FA to total FA ranged from 55.97 to 72.85＆. In all samples, there was myristic acid that was not contained in raw soybean.