• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2641-2647
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• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Journal of Advanced Technology Convergence
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• v.2 no.1
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• pp.23-31
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• 2023

This study was described about the EEG response results of tea tree oil fragrance for the development of functional shampoo additives. In the case of experimenters (1) the intensity change of the right brain alpha wave in electroencephalographic (EEG) response was increased after inhalation of the tea tree oil fragrance. (2) the change of physical tension and stress both the left brain and the right brain in EEG response showed a tendency to decrease after inhalation compared to before inhalation of the tea tree fragrance. (3) the mental distraction and stress was decreased after experimenters inhales the tea tree oil fragrances. These means the tea tree fragrances have both mental stability and stress relief. From above results, we prepared the functional shampoo additives with tea tree oil, and the we determined the alpha wave in EEG response after the functional shampoo additive fragrance for experimenters. As results, (4) the alpha wave intensity in left and right brain was significantly decreased after inhaling the functional shampoo additives fragrance. (5) physical tension and stress changes were decreased after inhalation of functional shampoo additive fragrance. (6) mental distraction and stress changes were also decreased after inhalation of functional shampoo additive fragrance. , From above results, the functional shampoo additives could be used as physical and mental relievers. Furthermore, the functional shampoo additives have the effects of scalp calming when the experimenter was treated shampoo with the functional shampoo additives.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.151-157
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• 1985

This study was carried (Jut to find out changes of ${\gamma}$-globulin and cholesterol of rat blood fed on yoghurt and Koumiss. Yoghrt and koumiss were manufactured with fortifed milk and Lactobacillus bulgaricus, streptococcus thermophilus and Saccharomyces fragilis were used. The twenty rats were devised into 4 groups with 5 replications by completely randomized design. The experimental groups are the control, milk, yoghrt and koumiss feeding groups. The results are summerized as follows ; The changes of pH after 8hrs incubation with Lactobacillus bulgricus, Streptococcus thermophilus and the mixed strains were 3.7, 4.6 and 3.5 at $42^{\circ}C$, respectively. Average alcohol percentage of Koumiss was 1.2 (%). The average viscosity of yoghurt and Koumiss with milk showed 1500 cp and 390 cp. respectively at 11 % of milk total solid. ${\gamma}$-globulin contents in blood of rat fed on yoghurt and Koumiss were higher than those of control and milk. Cholesterol of rat blood in yoghurt and Koumiss group were lower than those of control and milk group.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• Journal of the Korean Electrochemical Society
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• v.12 no.2
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• pp.155-161
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• 2009

Lithium secondary batteries have been widely used in the portable electric devices as power source. Recently it is expected that the realm of its applications expands to the markets such as energy storage medium of hybrid electric vehicle(HEV), electric vehicle(EV). Cathode active material is crucial in terms of performance, durability, capacity of lithium secondary batteries. It is urgent to develope the technology for mass production of cathode material to cope with the markets' demands in the near future. In this study, a calcination furnace running in real production line is modelled in 3D, and the thermal flow and gas flow after chemical reaction in the furnace is analyzed through numerical computations. Based on the results, it is shown that large volume of $CO_2$ gas is generated from chemical reaction. High concentration of $CO_2$ gas and it's stagnation is clearly found from the reactant containers in which the reaction occur to the bottom area of the furnace. It is also studied that 15% or more $CO_2$ mol fraction could affect to proper formation of $LiCoO_2$ through TGA-DSC analysis. The solutions to evacuate carbon dioxide from the furnace are suggested through the change of furnace design and operating condition as well.

• Journal of Radiation Protection and Research
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• v.38 no.1
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• pp.29-36
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• 2013

The aim of this study was to determine the correlation between exposure index (EI) and dose factors related to radiation dose optimization in digital radiography (DR) system. Two phantoms with built-in regional test object for quantitative assessment of images were used to produce image signals that acquired in chest radiography background. EI and entrane surface dose (ESD) increased proportionally with rise of radiation dose (kVp, mAs) in both DR and CR systems. Especially, DR detector was effective to form good contrast and hence, reached easily to improvement of image quality with minimal dose changes. It made operators possible to expect the accuracy of EI values deeply related to absorbed dose of the detector. The evaluation of images was obtained specially employed calculation of noise to signal ratio (NSR) and contrast to noise ratio (CNR). These measurements were performed for how exposure factors affect image quality. NSR was inversely proportional to kVp and mAs and low NSR represented high signal detection efficiency. Consequently, EI values was the measure of the amount of exposure received by the image receptor and it was proportional to exposure factors. Therefore the EI in a recommended range from manufacturer can offer optimal image quality. Also, continuous monitoring of EI values in the digital radiography can reduce the unnecessary patient dose and help the quality control of the system.

• Clean Technology
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• v.19 no.3
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• pp.264-271
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• 2013

In this study, we optimized the removal condition of contaminants attached on the scrap surface to recycle the scrap generated from the Zr alloy tube manufacturing process back to the nuclear grade. The main contaminant is remnant of watersoluble cooling lubricant that is used in the pilgering manufacture during the tube production, and it is assumed to be compressed and carbonized on the surface of tube. Zirlo alloy tube of ${\phi}9.50mm$, which has high occurrence frequency of scrap, was selected as the object to be cleaned, and cleaning abilities of reagents were evaluated by measuring the characteristics of contaminants remained and by analyzing the surface of the tube after cleaning process. For evaluation of each cleaning agent, we selected two types of sodium hydroxide series and three types of potassium hydroxide series. Furthermore, to confirm dependence on tempe-rature and ultrasonic intensities, cleaning at the room temperature, $40^{\circ}C$, and $60^{\circ}C$ was conducted, and results showed that higher the cleaning temperature and higher the ultrasonic intensity, better the cleaning effect. As a result of the bare-eye inspection, while the use of sodium hydroxide provided satisfactory condition on the tube surface, the use of potassium hydroxide series provided satisfactory condition on the tube surface only when the ultrasonic intensity was over 120 W. In the cleaning effect analysis using the gravimetric method, cleaning efficiency of sodium hydroxide series was as high as 97.6% ($60^{\circ}C$, 120 W), but since the tube surface condition was poor after the use of potassium hydroxide, the gravimetric method was not appropriate. In the analytical result of surface contaminants on the tube surface, C, O, Ca, and Zr were detected, and mainly C and O dominated the proportion of contaminants. It was also found that the degree of cleaning on the tube affected the componential ratio of C and O; if the degree of cleaning is high, or if cleaning is well-conducted, the proportion of C is decreased, and the proportion of O is increased. Based on these results, optimal cleaning for application in the industry can be expected by categorizing cleaning process into three steps of Alkali cleaning, Rinsing, and Drying and by adjusting cleaning parameters in each step.

• Korean Journal of Materials Research
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• v.9 no.3
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• pp.274-281
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• 1999

Usually sputtering and electroless plating methods were used for manufacturing metal-alloy thin film magnetic memory devices. Since electroless plating method has many merits in mass production and product variety com­pared to sputtering method, many researches about electroless plating have been performed in the United State of America and Japan. However, electroless plating method has not been studied frequently in Korea. In these respects the purpose of this research is manufacturing Co-Mn-P alloy thin film on the corning glass 2948 by electroless plating method using sodium hypophosphite as a reductant, and analyzing deposition rate, alloy composition, microstructure, and magnetic characteristics at various pH's and temperatures. For Co-P alloy thin film, the reductive deposition reaction 0$\alpha$urred only in basic condition, not in acidic condition. The deposition rate increased as the pH and temperature increased, and the optimum condition was found at the pH of 10 and the temperature of $80^{\circ}C$. Also magnetic charac­teristics was found to be most excellent at the pH of 9 and the temperature of $70^{\circ}C$, resulting in the coercive force of 8700e and the squareness of 0.78. At this condition, the contents of P was 2.54% and the thickness of the film was $0.216\mu\textrm{m}$. For crystal orientation, we could not observe fcc for $\beta$-Co. On the other hand,(1010), (0002), (1011) orientation of hcp for a-Co was observed. We could confirm the formation of longitudinal magnetization from dominant (1010) and (1011) orientation of Co-P alloy. For Co-Mn-P alloy deposition, coercive force was about 1000e more than that of Co P alloy, but squareness had no difference. For crystal orientation, (l01O) and (lOll) orientation of $\alpha$-Co was dominant as same as that of Co- P alloy. Likewise we could confirm the formation of longitudinal magnetization.

• Proceedings of the Korean Information Science Society Conference
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• 2005.11a
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• pp.19-21
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• 2005

현대의 산업화 사회에서는 자동인식을 통해서 사람과 사물을 식별하고자 하는 연구들이 진행되고 있다. 그 대표적인 예로 바코드를 이용한 접촉식 판별기술이 있고, 라디오 주파수를 이용한 RFID(Radio Frequency Identification) 기술을 들 수 있다. RFID의 경우는 무선 주파수를 이용하기 때문에 대량의 사물을 동시에 인식 할 수 있다는 장점이 있다. 하지만. 어떠한 상황에서 리더의 요청에 응답을 하는 리더-태그 시스템이기 때문에 사용자의 프라이버시 침해 문제를 야기 할 수 있다. 사용자의 프라이버시 침해문제를 막기 위해서 많은 연구들이 진행되고 있다. 그 중에서, Miyako Ohkubo의 Hash체인을 이용한 프라이버시 보호 기법은 정보유출, 위치추적공격(Location Tracking Attack), 전방위보안성(Forward Security)과 같은 프라이버시 침해문제들로부터 사용자의 프라이버시를 보호 할 수 있는 프로토콜이다. 그러나 Hash함수를 태그에 구현하는 것은 현재까지는 불가능한 상황이다. 또, Martin Feldhofer의 AES(Advanced Encryption Standard)를 사용한 프로토콜은 실제로 태그에 구현 가능하면서 내부구조가 8bit인 AES를 사용함으로써 암호학적인 강도를 높였으나, 프라이버시 침해 문제에서 단점을 드러냈다. 이러한 단점을 보완한 AES기반에서의 개선된 RFID 프라이버시 보호 프로토콜은 실제적으로 태그에 구현 가능한 AES를 이용한 암호화 체인을 통해서 프라이버시 보호에 우수하면서 실제 사용이 가능한 프로토콜을 제안하였다[1]. 그러나, 이 프로토콜은 생성되는 키 값들이 물리적 공격을 통해서 노출이 되었을 때, 이전의 seed값과 키 값들이 노출 되는 단점이 있다. 본 논문에서는 이러한 문제들을 해결하고자 프라이버시보호에 새로운 키 생성 방법을 통한 강력한 프로토콜을 제안 한다.하였으나 사료효율은 증진시켰으며, 후자(사양, 사료)와의 상호작용은 나타나지 않았다. 이상의 결과는 거세비육돈에서 1) androgen과 estrogen은 공히 자발적인 사료섭취와 등지방 침적을 억제하고 IGF-I 분비를 증가시키며, 2) 성선스테로이드호르몬의 이 같은 성장에 미치는 효과의 일부는 IGF-I을 통해 매개될 수도 있을을 시사한다. 약 $70 {\~} 90\%$의 phenoxyethanol이 유상에 존재하였다. 또한, 미생물에 대한 항균력도 phenoxyethanol이 수상에 많이 존재할수록 증가하는 경향을 나타내었다. 따라서, 제형 내 oil tomposition을 변화시킴으로써 phenoxyethanol의 사용량을 줄일 수 있을 뿐만 아니라, 피부 투과를 감소시켜 보다 피부 자극이 적은 저자극 방부시스템 개발이 가능하리라 보여 진다. 첨가하여 제조한 curd yoghurt는 저장성과 관능적인 면에서 우수한 상품적 가치가 인정되는 새로운 기능성 신제품의 개발에 기여할 수 있을 것으로 사료되었다. 여자의 경우 0.8이상이 되어서 심혈관계 질환의 위험 범위에 속하는 수준이었다. 삼두근의 두겹 두께는 남녀 각각 $20.2\pm8.58cm,\;22.2\pm4.40mm$으로 남녀간에 유의한 차이는 없었다. 조사대상자의 식습관 상태는 전체 대상자의 $84.4\%$가 대부분이 하루 세끼 식사를 규칙적으로 하고 있었으며 식사속도는 허겁지겁 빨리 섭취하는 경우가 남자는 $31.0\%$, 여자는 $21.4\%$로 나타났고 이들을 제외한 나머지 사람들은 보통 속도 혹은 충분한 시간을 가지고 식사를 하였다. 평소 식사량은 조금 적게 혹은 적당하게 섭취하는 사람이 대부분이었으며 남자가 여자보다는 배부르게 먹는 경 향이 유의적으로 높았다(p<0.05). 식사는 혼자 하는 경우가 남자