• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.957-963
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• 1999

Effects of cryoprotectants on protein denaturation of soybean curd, tofu, during frozen storage were examined. A whole-coagulated non-press tofu was prepared by adding 2% of isolated soybean protein to soy milk in order to prevent loss of added cryoprotectants. The cryoprotectants added were glocose, glycerol, sorbitol, propylene glycol, and tripolyphosphate. The texture characteristics of soybean curds before and after frozen storage were measured by sensory evaluation and Texture analyzer, and the results were evaluated by response surface methodology (RSM). Glucose, glycerol, sorbitol, and sodium tripolyphosphate were effective as single cryoprotectant, and the mixtures of glucose and sodium tripolyphosphate, and sorbitol and propylene glycol were also effective in minimizing textural change during freezing. Overall, the mixture of cryoprotectants were more effective than single cryoprotectant. According to the RSM, the maximum effect of cryoprotectants in minimizing textural changes during freezing was obtained with the mixture of 2.1% glucose, 6.7% glycerol, 2.1% sorbitol, 0.4% propylene glycol, and 0.3% sodium tripolyphosphate. However, considering the sensory acceptability, the optimum use of cryoprotectants in frozen tofu was 1% glucose, 2% glycerol, 1% sorbitol, 0.2% propylene glycol, and 0.5% sodium tripolyphosphate.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.112-112
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• 1999

고분자 표면에 MeV급 이온을 주입하게 되면 화학적, 광학적, 물리적, 전기적 특성 등 기존의 재래식 공정으로는 불가능한 다양한 특성변화가 일어나게 된다. 본 실험에서는 이온 조사에 따른 micro-hardness의 변화에 중점을 두어 관찰하였다. 수 MeV로 가속시킨 Cl과 C 이온을 Kapton, Teflon, PMMA에 조사량을 바꾸어가며 조사하였다. 이때 조사 전후 고분자 시료의 표면 경도는 depth-sensing nanoindentation technique (Nano Indenter II, USA)을 이용하여 측정하였다. 측정깊이는 극표면 효과와 기측효과의 영향을 무시할 수 없는 100nm로 결정하였다. 또한 이와 같은 경도변화를 규명하기 위하여 각각의 시료에 대해 FTIR, Raman, UV-VIS, RBS, XPS 스펙트럼을 측정하였으며, 조사중에 발생되는 가스상 분자들을 RGA를 이용하여 측정하였다. 1 MeV Cl 이온을 Kato에 4x1015ions/cm2 조사하면 경도가 0.35 GPa에서 7.1GPa로 약 20배 정도 증가하게 되며, 이 경도는 stainless steel 경도 2~3 GPa, martensite steel 8~12와 비교하여 보면 상당히 높은 수준임을 알 수 있다. Teflon과 PMMA 시료의 경우 1MeV Cl 이온 4X1015ions/cm2를 조사시키면 각각 경도가 0.31GPa에서 4.1a, 0.30 GPa에서 3.9GPa로 변화하였으며 Kapton에 비하여 상대적으로 경도의 변화가 적음을 알 수 있었다. 이온 주입된 Kapton의 경우 FT-IR측정에 의하여 이온 조사량이 증가함에 따라 C=O 진동, 이미드그룹의 CONH, tertiary amine의 C-N 흡수 피크가 감소되며, 1X1014ions/cm2 이상의 양이 조사되어야 개질변화가 일어남을 알 수 있었다. XPS 측정 결과 Kapton에 조사되는 이온양이 증가할수록 C=O, C-O 및 C-N의 탄소는 감소하고 페닐고리 탄소가 증가함을 알 수 있었다. 또한 이온 조사 중 측정한 RGA에서도 CO 가스가 대량 방출되는 현상을 관찰하였으며 FTIR 및 XPS에서의 C=O 결합의 감소와도 일치하였다. RBS에 의한 CNO 원소의 변화에서도 다른 원소보다 O의 감소가 현저하게 나타남을 확인하였다. UV-VIS 측정을 통해 조사 이온량에 따라 에너지 준위가 변동하여 흡수스펙트럼이 장파장으로 확대됨을 알 수 있었으며, 이는 공액 2중 결합의 형성에 의한 $\pi$-전자 및 기타 결함에 기인한다. PMMA 및 Teflon의 경우 FTIR 측정에 의하여 이온 조사됨에 따라 function group 들의 peak가 세기가 감소되면서 완만해지는 경향을 보이며 원래의 구조를 상실하게 된다. PMMA와 Teflon은 이온 조사가 되면 가교형서보다는 사슬절단이 주로 일어나므로 가교형성이 잘 일어나는 Kapton보다는 상대적으로 경도의 증가가 적음을 알 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.622-628
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• 2007

Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.638-643
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• 1999

In this study we prepared 5 types of nutritional beverage base samples containing various ratios of soy protein isolate (SPI) and sodium caseinate as protein source. The rheological properties of each sample were measured and the results were as followes; Samples changed their rheological properties with the ratio of SPI. Samples represented newtonian property with low ratio of SPI, pseudoplastic property with the increment of SPI, and bingham pseudoplastic property with higher increment of SPI (80% as protein source). In this result we conjectured that the more was the SPI, the more was the formation of progel during heat treatment, which could be the reason of the rheological changes. In the test of the relationship between temperature and apparent viscosity, apparent viscosity of samples decreased along with the increment of temperature. In observing the relationship between time and apparent viscosity, we found sample, containing high ratio of SPI (80%), represented thixotropic property clearly with the hysteresis loop.

• Journal of the Korean Vacuum Society
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• v.17 no.5
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• pp.466-472
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• 2008

Purple Gold is the alloy consisting of 78wt%Au-22wt%Al, and is expressed as a chemical formula, $AuAl_2$. Lately it is being used for the material of accessories or the decorative ornaments, being one of the colored golds having the peculiar purple color, like White Gold and Pink Gold. Purple Gold has the weak point in shaping through casting process due to the bad malleability and castability, being the intermetalic compound of Au and Al. Therefore, it is possible to produce the final product only by the cutting and the grinding process or to use it as a decorative coat with the thin film evaporation. This study implemented two kinds of thin film experiments. One is the case that heat treatment was made after Au and Al deposition evaporated separately with a weight ratio 78:22 on the 200nm$SiO_2$/Si substrate. The other is the case that the surface deposition was made through the vacuum evaporation, keeping the glass substrate temperature remain room temperature, using the bulk $AuAl_2$ as a source. The final film property was measured, focusing on the Purple Gold's color and thickness through the bare eye inspection, the microstructure analysis, the surface resistance analysis, the color difference analysis, and XRD analysis. Purple Gold was not formed, as the excessive surface agglomeration occurred, in case of being produced and treated thermally with 12.5nmAu/40nmAl/200nm$SiO_2$/Si structure. Our results suggest that of Purple Gold films, showing the same purple color as the bulk's, were successfully deposited with the direct thermal evaporation from the $AuAl_2$ bulk source.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.495-502
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• 2020

Processing fresh produce into fresh-cut products increases the risk of bacterial growth and contamination by breaking the exterior barrier of produce. Our objective in this study was to develop predictive models of Listeria monocytogenes in the fresh-cut salad, fresh-cut pineapple, and frozen mango. Predictive growth and survival models were developed to predict the change of L. monocytogenes populations in the fresh-cut salad (4, 10, 12, 13, 17, 25, and 36℃), fresh-cut pineapple (4, 10, 17, 25, 30, and 36℃), and frozen mango (-2, -10 and -18℃) as a function of temperature. The growth of L. monocytogenes in fresh-cut salad and pineapple was observed at above 13℃ and 10℃, respectively. The growth of L. monocytogenes in pineapple was faster than in salad. The delta value of L. monocytogenes in frozen mango increased as the storage temperature decreased. The results indicate that L. monocytogenes behave differently according to the physicochemical properties of fresh-cut fruits and vegetables. Since L. monocytogenes grow and survive well in refrigerated and frozen conditions, management programs and preventive controls for the processing of fresh-cut produce should be effectively implemented to enhance the safety of fresh-cut fruits and vegetables at retail markets.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Journal of Sensor Science and Technology
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• v.8 no.3
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• pp.283-290
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• 1999

The $n^+/p/p^+$ junction PERL solar cell of $0.1{\sim}2{\Omega}{\cdot}cm$ (100) p type silicon wafer was fabricated through the following steps; that is, wafer cutting, inverted pyramidally textured surfaces etching by KOH, phosphorus and boron diffusion, anti-reflection coating, grid formation and contact annealing. At this time, the optical characteristics of device surface and the efficiency of doping concentration for resistivity were investigated. And diffusion depth and doping concentration for n+ doping were simulated by silvaco program. Then their results were compared with measured results. Under the illumination of AM (air mass)1.5, $100\;mW/cm^2$ $I_{sc}$, $V_{oc}$, fill factor and the conversion efficiency were 43mA, 0.6 V, 0.62. and 16% respectively.

• Resources Recycling
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• v.4 no.1
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• pp.12-19
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• 1995

This study was carried out to remove the iron and impurities usmg hydrocyclone and HGMS for recycling of sludge from the granite stone cutting and polishing industrγ in the basic of chemi떠1 analysis and minerallogical investigation. This sludge consist of 70.9% $SiO_2$ 13.6% $Al_2O_3$ and It also contained 2.52% of $Fe_2O_7$ and 0.29% of $TiO_2$, as a main impurities to decrease the whiteness. As the result of hydrocyclone experiment, It was very good condition that are 100~150 g/l of sludge amount, 2.0~ 2.5 mm of underflow nozzle size, and 1.2~1.6 kg/$\textrm{cm}^2$ of pressure for 85% sludge product with the $-37{\mu}\textrm{m}$ size. $Fe_2O_3$ and $TiO_2$, contents by treatment of HGMS were decreased with 0.65% and 0.07% each at 10,000 gauss of magnetic field strength, and addih$\upsilon$n of Sodium tripolyphosphate as a dispersant was effected to get low grade F Fe,Ol and TiO, concentrate. PhYSIcal properties of this stone sludge product were showed 58.5% of whiteness, 1 13.4% of firing shrinkage and 3.0812 $\textrm{m}^2$/g of specific surface area.

• Korean Journal of Heritage: History & Science
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• v.51 no.2
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• pp.92-107
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• 2018

In 2013~2016, gilt-bronze shoes were excavated from the ancient tombs in Jeongchon Village located at Bogam-ri, Dasi-myeon in Naju. They are estimated to have been made in the late 5th or early 6th centuries. The gilt-bronze shoes are significant in that they serve to explicate the relationship between the center of Baekje and the local forces in the Yeongsan River Basin. This study's specific focus was the gilt-bronze shoes from the ancient tombs in Jeongchon Village. Based on the findings, a restoration drawing was designed and restored products were manufactured by considering metalwork techniques used to manufacture the original ones. At first, manufacturing techniques were tested by using a scientific analysis and visual observation. The manufacturing method, structures, and patterns of the gilt-bronze shoes were closely examined. Then, a design drawing of gilt-bronze shoes was created through field measurement and they were recreated on the basis of the analysis. The original form of the restored products were manufactured through cutting out the outward form, bore carving, engraving, molding, plating, and an assembly process. In the restoration process, this study examined the formal characteristics of gilt-bronze shoes, manufacturing techniques, and archetypes during Baekje's late Hanseong era. Products restored from this study are expected to be used as achievements for more easily understanding the culture of Baekje.