• Journal of Biomedical Engineering Research
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• v.19 no.5
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• pp.503-511
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• 1998

In this study, the stress distribution for different tibial components was observed In order to Investigate the load transfer and potential failure mechanism of the tibial components subjected to dynamic impact loading and also to evacuate the effect of bone-implant bonding conditions on the implant system. The 3-dimensional finite element models included an intact tibia, cemented metal-backed tibial component, uncemented metal-blocked tibial component, cemented all-polyethylene tibial component, and metal-backed component with a debonded bone/stem interface. The results showed that the cemented metal-hocked component Induced slightly higher peak stress at stem tip than the uncemented component. The peak stress of the all-polyethylene tibia1 component at stem trip showed about half thats of metal-backed tibial components. The all-polyethylene component showed a similar dynamic response to intact tibia. In case of debonded bone/stem interface, the peak stress below the metal tray was three times Higher than that of the fully bonded interface and unstable stress distribution at the stem tip was observed with time, which causes another adverse bone apposition and implant loosening. Thus, the all-polyethylene tibial component bonded fully to the surrounding bone might be most desirable system under an impact loading.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.291-300
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• 2008

Catalytic cracking of n-octane was carried out over H-ZSM-5 zeolite catalysts after calcination with air and steaming with 100% steam in the temperature range of $550-750^{\circ}C$ for 24 h and compared with the results of thermal cracking. The increase of calcination and steaming temperature resulted in the decrease of surface area, pore volume, and strong acid sites, which was mainly caused by the dealumination of H-ZSM-5 framework. It was found by $^{27}Al$ and $^{29}Si$ MAS NMR that the dealumination was proceeded through the transformation process of tetrahedral framework Al${\rightarrow}$penta-cordinated Al ${\rightarrow}$ octahedral framework Al and the phenomena was much more severe in steaming conditions than that of calcination. In the catalytic cracking of n-octane, as the temperatures of calcination and steaming were increased, the conversion of n-octane, the selectivity of light olefins and ethylene to propylene ratio were decreased due to the dealumination of framework aluminum resulting the loss of acidic strengths. The conversion, selectivity of light olefins and ethylene to propylene ratio reached almost to the level of thermal cracking after steaming at $750^{\circ}C$ for 24 h.

• Journal of Bio-Environment Control
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• v.9 no.1
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• pp.40-46
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• 2000

This study was conducted to investigate the comparison of storability on film sources and storage temperature and determine the proper condition for fresh Japanese mint in U storage. The fresh weight in storage was maintained well more than 40$\mu$m ceramic film(CE 40) thickness. The carbon dioxide, ethylene, and acetaldehyde contents in 80$\mu$m ceramic film(CE 80) was higher than those in CE 40. Those were not different among the storage temperatures, rather, those in 3$^{\circ}C$ and 1$^{\circ}C$ storage were higher than those in 1$0^{\circ}C$. The chlorophyll contents loss was promoted by above 5％ water loss and 0.5ppm ethylene contents, but mote than 4％ carbon dioxide contents restrained from degrading chiorophyll. The storage period in 3$^{\circ}C$ was 30 days that was twice longer than those in other storage temperatures. The visual quality was higher in CE 40 at 3$^{\circ}C$, and this plot was lowest in ion leakage that was shown the degree of chilling injury. It was concluded that storage temperature of at 3$^{\circ}C$ and packaged ceramic 40$\mu$m film to increase storability of Japanese mint would be favorable.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.285-290
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• 2009

The solid carbon dioxide used for prolongation shelf life of radish sprout that was just 7days. The developed equipment for treated carbon dioxide consisted of solid carbon dioxide evaporated part and high carbon dioxide and low temperature treated part that can hold products. The inner temperature of equipment decreased temperature to below $5^{\circ}C$ from room temperature for 10minutes and carbon dioxide concentration increased to 80%. The radish sprouts treated 4 different conditions that was nontreated condition (control), solid carbon dioxide put into package (CO2-1), solid carbon dioxide treated before storage using the developed equipment (CO2-2), solid carbon dioxide treated before storage and during storage, and sprout packaged with solid carbon dioxide (CO2-3). These radish sprout packaged with $25{\mu}m$ ceramic film stored at $8^{\circ}C$. The high carbon dioxide treatment did not affect the fresh weight loss. The carbon dioxide and oxygen content in package changed 40% and 10%, respectively in CO2-1 and CO2-2 at 1day after treatments. But carbon dioxide content of all treatments was decreased to 5% and stabilized. The high carbon dioxide showed the effect of reduction ethylene production, but did not affect to visual quality and offodor.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.310-316
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• 2017

This study was analyzed the effects of boron (B), calcium (Ca), silicon (Si) on quality and shelf life of 'Unicorn' cherry tomato at the light red maturity-stage. The storage conditions were modified atmosphere packaging (MAP) by oxygen transmission rate (OTR) packaging film at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$. Respiration and ethylene production were the lowest in B + Ca + Si -treated tomato fruits. The lowest fresh weight loss and the longest shelf life resulted from the B + Ca + Si treatment. And the firmness was enhanced by B + Ca + Si treatment at harvest time, and it was retained after storage at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$. Significantly lower soluble solids, lycopene, and color development were found at B + Ca + Si-treated tomato fruits compared with control after storage. Moreover, the highest titratable acidity and vitamin C content were observed in B + Ca + Si-treated tomato fruits after storage. From the above results, it was concluded that B + Ca + Si combined treatment can delay the maturity of cherry tomato after harvesting, and retained the firmness and prolong the shelf life.

• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.137-143
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• 2005

Oriental melons hold at $38^{\circ}C$ for 48 hours before storage increased their soluble solid, titratable acidity, vitamin C contents and ${\alpha}$-tocopherol activity. These heat treated oriental melons maintained lower production of carbon dioxide, ethylene and acetaldehyde and loss of fresh weight than untreated them, called control, during $3^{\circ}C$ MA storage. After 39 days in storage, the last day of storage, visual quality and internal quality, such as firmness, soluble solid, titratable acidity, vitamin C and ${\alpha}$-tocopherol activity, showed higher in heat treated oriental melons. Especially, Ion leakage of flesh, index of chilling injury, increased remarkably in control, so that heat treatment had to alleviate chilling injury in oriental melon. Moreover, while Alternaria rot was shown in control plot after 25 days in $3^{\circ}C$ MA storage, oriental melons treated heat were not appeared any decomposition after 39 days in $3^{\circ}C$ MA storage. As storage life of oriental melon was calculated by regression equation between visual quality and days in storage, that was longer 8 days in heat treated than control. Consequently, heat treatment that was mild, $38^{\circ}C$ and long period, 48 hours, executed before storage, sterilized surface alleviated chilling injury and lengthened storage life in oriental melons.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.668-673
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• 2000

The influence of storage atmosphere on ethylene production, quality attributes and storage injury of 'Tsugaru' apples was investigated. Apples were stored in 1% $O_2+1%\;CO_2,\;1%\;O_2+3%\;CO_2,\;3%\;O_2+1%\;CO_2,\;3%\;O_2+3%\;CO_2$ and air at $0^{\circ}C$ for 5 months. Ethylene production was more suppressed by 1% $O_2$ than 3% $O_2$ atmospheres regardless $CO_2$ levels. The loss of flesh firmness and the decrease of titratable acidity were not significantly different among the storage atmospheres until 3 months of storage but more retarded by 1% $O_2$ than 3% $O_2$ atmospheres thereafter. Soluble solid content was unaffected by the storage atmosphere, but the content tended to be increased until 2 months of storage and then not varied. Ethanol content increased up to a peak level followed by a gradual loss during storage in CA but increased continuously in air. In the sensory evaluation after storage for 5 months, hardness, tartness and overall acceptability of apples stored in 1% $O_2$ atmospheres were significantly higher than those stored in the others. There was no fruit injury or off-flavor production resulting from the 1% $O_2$ atmospheres. The incidence of bitter pit was reduced as storage $O_2$ level decreased. The results show that the optimum conditions of CA storage for 'Tsugaru' apples are $0^{\circ}C$ and 1% $O_2+1{\sim}3%\;CO_2$.

• Elastomers and Composites
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• v.38 no.4
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• pp.316-325
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• 2003

The blends of waste-polyethylene (W-PE)/waste-ethylene vinyl acetate copolymer (W-EVA) with inorganic and phosphorous flame retardants (i.e., aluminium hydroxide, magnesium hydroxide, and so on) were prepared by melt mixing techniques at different compositions and foamed. The flame retardancy and foaming properties of the blends, limiting oxygen index (LOI), heat release rate (HRR), carbon monoxide yield (COY), total heat release (THR), effective heat of combustion (EHC), expandability and cell structure were investigated using cone calorimeter, SEM, LOI tester and polarizing microscope. When the composition ratios of the W-PE/W-EVA blends were 50/50 (w/w), and the ranges of the flame retardants contents were $175{\sim}220 phr$, we could obtain foams with the uniform and closed cell, high expandability (1900 % or more), high LOI, and low HRR values. These results depend on crosslinking and loaming conditions, a char formation and smoke suppressing effect. Aluminium hydroxide had more effect in the increase of LOI than magnesium hydroxide, while magnesium hydroxide considerably affected the decrease of HRR and COY.

• Korean Chemical Engineering Research
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• v.53 no.3
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• pp.302-308
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• 2015

Isothermal vapor liquid equilibria for the binary system of 3-methylpentane with ethylene glycol monopropyl ether ($C_3E_1$) and ethylene glycol isopropyl ether ($iC_3E_1$) were measured at 303.15, 318.15, and 333.15K. In our previous work, phase equilibria for the binary system of $C_3E_1$ mixtures were investigated according to the chain length of alkane, alcohol or those isomer. But in this study, we discussed the different effect of $C_3E_1$ and its isomer, $iC_3E_1$, on the phase equilibria. The measured systems were correlated with a Peng-Robinson equation of state (PR EOS) combined with Wong-Sandler mixing rule for the vapor phase, and NRTL, UNIQUAC, and Wilson activity coefficient models for the liquid phase. All the measured systems showed good agreement with the correlation results. And it was found that the phase equilibria showed very little difference between the $iC_3E_1$ mixture system and the $C_3E_1$ mixture system.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.319-324
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• 2008

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and $9^{\circ}C$ for 20 days. The storability of sweet pepper fruit was the highest in $4^{\circ}C$ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed $2{\sim}8{\mu}l/l$ regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed faster in non-ventilated packaging condition at $9^{\circ}C$, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at $4^{\circ}C$ for 20 days. It may be suggested that sweet pepper fruit packed sealed (non-ventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.