• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.9-18
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• 2006

Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20$^{\circ}$C than those in 7$^{\circ}$C, in which spores were broken out at 7 and 14 day. No incidences of thermoduric bacteria were founded until 14 days in two groups of UHT milks, but high level of counts (<300${\sim}$<3,000 CFU/ml) after 21 days at 20$^{\circ}$C and 40${\sim}$3,600 CFU/ml at 7$^{\circ}$C were detected, respectively. Psychrotrophic bacteria were higher in UHT milk than in UHT-ESL milk, in which began to detect at 28 days. No post-pasteurization contamination by salmonella spp. and staphylococcus aureus were found throughout the experimental periods. One may conclude that the shelf life of UHT milk under cold-chains system can be extended up to 21days, as long as UHT treated milk are filled in sterilized containers by aseptic packaging system.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.409-415
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• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)

• Journal of Korean Society of Environmental Engineers
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• v.22 no.4
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• pp.765-773
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• 2000

The degradation of humic acid using $TiO_2$ coatings was studied, $TiO_2$ coatings were prepared by dip-coating method. Sol solutions for coating were prepared by mixing the gel, which can be produced by the reaction of $TiOCl_2$ and $NH_4OH$ solution, and hydrogen peroxide solution, and hydrolysis of titanium tetraisopropoxide (TTIP). It was shown from XRD that coatings from sol aged at $100^{\circ}C$ for 18h with titanium peroxo solution were crystallized to anatase in the range of temperatures of $25^{\circ}C$ to $500^{\circ}C$. In contrast, those coated from TTIP were crystallized to anatase at temperature above $400^{\circ}C$. So the sols originated from $TiCl_4$ can be applied for not only on the heat-resistance substrates but on the plastic substrates. Thickness and the quality of the films were dependent on the withdrawing speed, the concentration of sol, and the number of coating. The films showed various interference colors depending on the thickness of them. In the case that the films coated 2 times at withdrawing speed of 2.5cm per minute by 0.2M sol, the films had a transparent light blue color with thickness of around 50nm. It was known from the result of photo-degradation by $TiO_2$ coatings using humic acid that the removal efficiency of $COD_{cr}$ was over 85% after illumination of $UV/H_2O_2$ for 40min. and that of UV/VIS absorbable materials was over 95%.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.158-163
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• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.957-963
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• 1998

Several medicinal herbs, which are nontoxic and have been used widely in traditional folk medicine, were extracted and antimicrobial activity of the extracts was investigated against various foodborne pathogens or food poisioning microorganisms. The ethanol extract of Sansa, Hwangryun, Cheukbaek, and Seokchangpo showed strong antimicrobial activities against Gram postive and Gram negative bacteria, whereas those of Sakunja, Sukjihwang and Baekji had little antimicrobial activities on microorganisms tested. Among medicinal herb extracts, ethanol extract of Coptis chinensis Franch (hwangryun) showed the strongest antimicrobial activity. Antimicrobial activity of ethanol extract of Coptis chinensis Franch was not destroyed by heating at $100^{\circ}C$ for 60 min and at $121^{\circ}C$ for 30 min, which is very stable over heat. The pH effect on minimal inhibitory concentrations (MIC) of the extract of Coptis chinensis Franch indicated that MIC was reduced with increasing the pH value of the medium. The inhibitory effect of partially purified substance from the ethanol extract of Coptis chinensis Franch on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of those strains occurred at the concentration of $100{\;}{\mu}g/mL$ and were inhibited at $500{\;}{\mu}g/mL$, whereas those strains was completely inactivated in the presence of $1000{\;}{\mu}g/mL$.

• Korean Journal of Microbiology
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• v.50 no.2
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• pp.128-136
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• 2014

Acyl homoserine lactone (AHL) lactonase has been proved to be the AHL-degrading enzyme with the highest substrate specificity for AHL molecules and has shown a considerable potential as low-cost and efficient quorum quenching (QQ) technique. However, few studies focused on its inhibitory effect on biofilm formation which is also a quorum sensing (QS)-regulated phenomenon. In this study, QQ activity of six isolates from biofouled reverse osmosis membranes was studied using Chromobacterium violaceum CV026 and Agrobacterium tumefaciens NTL4 as biosensors under various conditions. All of the isolates belonged to the genus Bacillus and showed QQ activity regardless of the acyl chain length or substitution of AHL molecule. The isolates were capable of significantly inhibiting biofilm formation (46.7-58.3%) by Pseudomonas aeruginosa PAO1 and produced heat-sensitive extracellular QQ substances. The LC-MS analysis of the QQ activity of a selected isolate, RO1S-5, revealed the degradation of N-(3-oxododecanoyl)-L-homoserine lactone (3-oxo-C12 AHL) and the production of corresponding acyl homoserine (3-oxo-C12-HS), which indicated the activity of AHL lactonase. The broad AHL substrate range and high substrate specificity suggested that the isolate would be useful for the control of biofilm-related pathogenesis and biofouling in industrial processes.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.6
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• pp.302-308
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• 2013

In this study, we report the synthesis and characteristics of gallium oxide ($Ga_2O_3$) nanoparticles prepared by the polymerized complex method. $Ga_2O_3$ nanoparticles were synthesized using $Ga(NO_3)_3$, ethylene glycol, and citric acid as the starting materials at a low temperature of $500{\sim}800^{\circ}C$. The temperature of the weight reduction by the loss of organic precursor was revealed using TG-DTA analysis. The crystal structural change of $Ga_2O_3$ nanoparticles by the annealing process was investigated by XRD analysis. The morphologies and the size distributions of $Ga_2O_3$ nanoparticles were analyzed using SEM.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.4
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• pp.39-46
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• 2017

This paper presents the fabrication of ceramic insulation layer on metallic heat spreading substrate, i.e. an insulated metal substrate, for planar type heater. Aluminum alloy substrate is preferred as a heat spreading panel due to its high thermal conductivity, machinability and the light weight for the planar type heater which is used at the thermal treatment process of semiconductor device and display component manufacturing. An insulating layer made of ceramic dielectric film that is stable at high temperature has to be coated on the metallic substrate to form a heating element circuit. Two technical issues are raised at the forming of ceramic insulation layer on the metallic substrate; one is delamination and crack between metal and ceramic interface due to their large differences in thermal expansion coefficient, and the other is electrical breakdown due to intrinsic weakness in dielectric or structural defects. In this work, to overcome those problem, selected metal oxide buffer layers were introduced between metal and ceramic layer for mechanical matching, enhancing the adhesion strength, and multi-coating method was applied to improve the film quality and the dielectric breakdown property.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.9
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• pp.61-67
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• 2017

Research into the selection of suitable materials and the development of fast processing methods for press die manufacturing is absolutely necessary to reduce the production time and cost. In particular, knowledge of its heat properties must be considered whendeveloping a long press die. Generally, as the main component materials of press dies, Cr, W low alloy tool steel, high carbon-high chrome steel, high speed steel, etc., are used as thetooling steel for the cold die. Machine tools and wire-cut electric discharge machining are mainly used for processing the press die parts. There are many differences in the machining time and life cycle of die parts depending on the machining process. The parts produced by milling and grinding have a high manufacturing time and cost with a long life cycle, while thosemade by milling and wire-cut discharge machining have areduced manufacturing time and cost,whereastheir die life cycle is reduced. Therefore, in this study, we will discuss amethod of improving the life cycle of the die parts by using heat treatment as a processing method that reduces the manufacturing time and cost. SEM, EDS analysis and the surface roughness analysis of the surface and center of the workpiece are used for analyzing the specimens produced by three machining methods, viz. milling - grinding, milling - wire cut discharge, and milling - wire cut discharge - heat treatment. A method of making die parts having the same life cycle as those produced by milling - grinding is developed with the milling - wire cut discharge - high temperature tempering method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.81-86
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• 1982

Ginseng saponins separated from Panax ginseng C.A. Meyer were analyzed by high-performance liquid chromatography using a carbohydrate analysis column. The effect on the resolution and retention time of each ginsenosides, as well as the addition effect of n-butanol on a acetonitrile/water system, was examined using various proportions of acetonitrile/water system (80/20-94/6) which have been used with typical solvent of carbohydrate analysis column. The retention time of each ginsenosides was greatly affected by the compositions and mixture proportions of the mobile phase and also markedly increased as the proprotion of acetonitrile in mobile phase increased. It was proved that acetonitrile/water system (80/20) and acetonitrile/water/n-butanol system (86/14/10) were very effective mobile phases for diol and triol sapoin analyses, respectively. According to the result obtained by this method, the PT/PD ratios of white and red ginseng saponins were 0.401 % and 0.561 %, respectively. Red ginseng increased PT/PD ratio, compared with white ginseng. This is attributed to the change of saponin pattern by processing method and the change of PT/PD ratio would greatly influence on the biochemical and pharmacological effects of ginseng and its products.