• Journal of Life Science
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• v.17 no.10
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• pp.1394-1399
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• 2007

Five kinds of saprogenic bacteria were isolated from the red ginseng extract product and identified as Bacillus subtilis, Bacillus sp., Paenibacillus sp., Micrococcus sp., and Pseudomonas sp. by 16S rDNA analysis. Some of the isolated strains were able to grow even at $45^{\circ}C$ which are presumed originated from the raw ingredient of red ginseng extract. All of the isolated strains did not show the hemolytic activity, the diarrhea-inducing activity, and the vascular permeability enhancing activity, indicating that these strains are not pathogenic.

• The Inventors News
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• no.43
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• pp.1-16
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• 2006

2006년 발명특허가족 신년 교례회/한국여성발명협회 '2006정기총회' 개최/삼성전자와 대만 AUO, 특허 공유하다/현대카드, 가맹점 주인 전용 카드 출시/외국 기업, 국내 메모리 카드 커넥터 특허출원 선점/IBM,특허 품질개선 프로젝트 실시/알레르기와의 전쟁, 특허로 잡는다/서울시, 여성경제 6단체와 여성일자리 창출 협약/'100대 우수특허제품 대상' 시상식/공익변리사 특허상담 서비스 확대 운영/들고 다니는 '휴대용 화장실' 눈길 끌어/특허청, 특허정보 확충으로 심사품질 제고/'전국 학생 창의력 올림피아드'/특허청, 연구기관과 지식관리시스템 연계/한국, 경영 및 생활 인프라 측면 중국보다 앞서/발명가의 양심선언 화제/국내 연구진, 수소자동차용 연료탱크 개발/미국 특허등록 순위 삼성전자 '넘버 5'/주소불명으로 인한 국가 자원 낭비 막는다/전구소켓에 끼워 쓰는 LED 조명 나왔다/대전시, 중소기업에 1천6백60억 지원/한국발명진흥회 박상원 상근부회장 선임/일본 닛치아, 특허 공세 시장되다/국내 최초로 숨쉬는 김치파우치 개발/역사속의 발명품/발명아이디어/특허Q&A/한미영 한국여성발명협회 회장/경상북도 문경교육청 발명교실/아이디어 착상 및 발명 기법/발명을 향한 블루오션의 손짓/해리스의 퍼머기/월드 NEWS/민간인과 학생 대상, 지식재산 교육과정 열려/네이버, 특허통합정보 서비스 제공/'제가 만든 해금 심금 울리죠'/정부출연연구소 '우리기술 사세요'/리빙 아이디어/협회소식/

• Journal of the Society of Disaster Information
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• v.18 no.1
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• pp.163-172
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• 2022

Purpose: To secure efficient thermal management technology for Li-ion batteries, the applicability of the system applied with single-phase immersion technology was checked through an experiment. Method: Using JH3 pouch cells produced by LG-Chem, Korea, A 14S2P module was manufactured and immersed in a vegetable-based cooling fluid produced by Cargill, USA, and then charged and discharged at a rate of 0.3C to 1C to check the heat distribution. Result: It was possible to manage and there was no change in the molecular structure of the immersion solution. Conclusion: It was confirmed that the immersion cooling method can be applied to the thermal management of Li-ion batteries.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.377-378
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• 2022

본 연구는 폐그물, 폐현수막, 비닐, 캔 등을 활용한 친환경 패션 소품을 제작하기 위한 선행연구로, 패션산업에서의 환경문제와 친환경 패션 브랜드에 대해 분석해보고자 하였다. 이를 통해 친환경 패션 소품 제작에 필요한 기초자료를 얻고자 하였다. 연구는 국내 포털사이트에서 '친환경 패션 브랜드', '패션산업의 환경오염' 등의 단어를 입력하여 검색되는 기사를 중심으로 진행되었다. 패션산업은 생산과 소비 과정에서 수질, 대기오염을 유발하며, 쓰레기 문제 등을 유발하였다. 제조과정 중 엄청난 양의 탄소를 발생시키며, 세탁과정에서는 미세플라스틱을 방출하여 수질을 오염시키는 것으로 나타났다. 친환경 패션 브랜드에 글로베 호프, 프라이탁, 스텔라 맥카트니, 파타고니아, 비건 타이거, 낫 아워스 등이 있다. 광고 현수막, 군복, 안전벨트, 공장작업복, 병원 이불, 보트의 돛, 자동차 방수포 등을 활용하여 다양한 가방, 파우치, 핸드백 등의 패션 아이템을 제작 판매하고 있다. 이 외에도 비건 소재를 사용하고 동물성 소재와 PVC 소재를 사용하지 않는 등 패션업계에서도 환경오염을 줄이기 위한 다양한 노력을 기울이고 있는 것으로 나타났다.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.431-436
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• 1998

The present study is concerned with the bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. It was found that before sterilization, viable cell counts (c.f.u/ml) in their media were for the loach soup 3.80${\times}$106 on TSA, 2.27${\times}$102 Endo agar, 5.20${\times}$102 on SS agar. With the culture media, SDA and TCBS, no microorgarnisms were isolated from the both soups. Sixteen species of microorgarnisms were identified for the unsterilized soups. In the loach soup on TSA, B. pantothenticus was the dominant species, followed by S. dysenteriae, C. sporogenes and some others were also identified, such on TSA, B. marinus was the dominant species, followed by S. aureus, S. saccharolytics and P. tetradius, S. adorifera, E. ictahuri, E. gergoviae, E. coli were also identified. On Endo agar, the two soups showed a similar bacteriological pattern, in which entrobacterium such as E. gergoviae and E. coli were identified. Particularly K. subsp. rhinoscleromatis for the loach soup. On SS agar, S. ficaria and P. prevotii in the loach soup, S. ficaria and P. tetradius in the soybean paste soup were identified respectively. Bacteriological examination was also carried out for the spoiled retort pouched soup in the market, in which thirteen microorgarnisms were isolated and its pattern almost similar to that before sterilzation. They were B. pantothenticus, S. dysenteriae, C. sporogenes, P. gergoviae, E. ictaluri, S. ficaria, K. subsp. rhinoscleromatis in the loach soup and B. marinus, S. aureus, S. saccharolytics, P. tetradius, E. ictaluri, S. ficaria, S. adorifera in the soybean soup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.308-315
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• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.316-325
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• 2020

The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marsh snail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marsh snail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snail soup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed and removed sediment in a water tank for 3 min, then boiled at 100℃ for 10 min, and then directly separated by hand to prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100℃ for 10 sec curled mallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube was placed with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0℃, 25 min; F₀ value, 12 min) and cooling were performed using a steam retort.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.772-778
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• 1996

In order to investigate changes of flavor during food sterilization in retortable pluches, a model food system consisting of 50% chicken breast meat, 1% salt and 49% chicken stock was analyzed before and after retorting using GC and GC-MS. In the analysis of the volatile components collected by the nitrogen purge and trap technique before and after retorting, a total of 53 peaks were observed on chromatograms and 42 peaks were identified. Among the 42 peaks identified were 17 caused by aldehydes, 9 by hydrocarbons, 8 by alcohols, 6 by ketones, 1 by furan and 1 by terpene. Analysis of the data obtained from our model food system strongly suggested that the compounds responsible for retort flavor are 2-heptanone, 2-pentyl furan and various ketones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Food Science and Preservation
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• v.10 no.3
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• pp.308-313
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• 2003

In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.