• Food Science of Animal Resources
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• v.24 no.1
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• pp.92-96
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• 2004

pH, Campylobacter spp., Salmonella spp. and Escherichia coli of under-utilized broiler viscera silage added with table sugar during storage at 25$^{\circ}C$ were investigated. pH of silage with 0 and 1 %(w/w) table sugar increased continuously after day 2, but that of 3, 4 and 5% remained 4.0∼4.2 after decrease from 5.2 at day 0. The Campylobacter spp. count of 0% was 8.21 at day 4, however that of 3 and 5% showed 7.56 and 7.38 logCFU/mL, respectively. The Salmonella spp. of 0% maintained 5.8∼6.8 logCFU/mL during fermentation, but that of 3 and 5% was not detected after day 4. The initial E. coli count of silage without table sugar was 5.8 log CFU/mL, but reduced to 4.1 log CFU/mL at day 2, and maintained at the level between 4.0 and 5.0 log CFU/mL, thereafter. However, E. coli was not detected in the silage with 3 and 5% table sugar after day 2. The counts of Campylobacter spp., Salmonella spp. and Escherichia coli of under-utilized broiler viscera silage reduced markedly by adding table sugar. It was proved that the possibility of microbiologically safe broiler offal silage as a potential resource for animal feed materials was improved.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Fire Science and Engineering
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• v.34 no.2
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• pp.147-155
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• 2020

This paper presents a study on the development of a fire extinguishing agent and extinguishing system for an energy storage system (ESS) fire. The fire extinguishing agent designed to extinguish an ESS fire is a highly permeable fire extinguisher that reduces the surface tension and viscosity while bringing about cooling action. This is the main extinguishing effect of this type of wetting agent, which displays the characteristics of fire extinguishing agents used for penetrating the battery cells inside the ESS module. For the fire extinguishing system, a local application system was designed to suppress fire on a rack-by-rack basis. A 360° rotating nozzle was inserted into the rear hall of the ESS module, and general nozzles were installed in the rack to maximize the fire extinguishing effect. The fire extinguishing agent was strongly discharged by virtue of the gas release pressure. Experiments on fire suppression performance with ESS module 1 unit and module 3 units showed that all visible flames were extinguished in 8 s and 9 s, respectively, by the fire extinguishing agent. In addition, based on confirming reignition for 600 s after the fire extinguishing agent was exhausted, it was confirmed that the ESS fire was completely extinguished without reignition in all fire suppression performance experiments.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Journal of the Korean Vacuum Society
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• v.16 no.2
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• pp.153-159
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• 2007

In-cryostat helium lines are under installation to transfer a cryogenic helium into cold components in KSTAR device. In KSTAR, three kinds of helium should be supplied into the cold components, which are supercritical helium Into superconduction(SC) magnet system, liquid helium into current lead system, and gas helium into thermal shields. Cryogenic helium lines consist of transfer lines outside the cryostat, in-cryostat helium lines, and electrical breaks. In-cryostat helium lines should be guaranteed of leak tightness for tong time operation at high internal helium pressure of 20 bar. We wrapped the helium line with multi-layer insulator(MLI) to reduce radiation heat and insulated the surface of the high potential part with prepreg tape. The electrical break was fabricated by brazing ceramic tube with stainless steel tube. To ensure the operation reliability at operation temperature, all the electrical break have been examined by the thermal cycle test at liquid nitrogen and by the hydraulic test at 30 bar. And additional surface insulation was prepared with prepreg tape to give structural safety. At present most of the in-cryostat helium lines have been installed and the final inspection test is progressing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.1
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• pp.1-7
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• 1983

In order to improve the quality of canned oyster, canned oyster in oil as control, canned smoked oyster in oil and canned liquid smoked oyster in oil were prepared, and the masking effect of green meat and the stability of their qualities during storage were examined. Three kinds of canned oyster products showed little change in pH, VBN and TBA during 4 months storage in room temperature. In texture of the products, however, hardness and toughness of all the products decreased slightly after 3 months storage, while elasticity and cohesiveness did not change largely up to 4 months storage. Green meat appeared on the surface of canned oyster in oil as control after 30 days storage. And the masking of green meat could be achieved more effectively by dipping treatment of meat for 30 seconds in smoke flavor(Smoke-EZ, Alpha Foods Co., Ltd.) solution than conventional smoking process.

• Journal of Advanced Marine Engineering and Technology
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• v.35 no.4
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• pp.421-428
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• 2011

Thermal energy storage(TES) cooling system using cheaper electricity of off-peak time has been applied to relieve a significant portion of the peak demand of electricity during the daytime in summer. Slurry ice type thermal energy storage cooling system is one kind of more efficient ice-thermal energy storage cooling system than Ice-on-Coil type or Encapsulated type TES cooling system, even though, which are more popular TES system. This experimental study was carried out to observe flow pattern and formation of slurry ice in reversing flow layer to improve efficiency of heat transfer between fluid and freezing tube and to disturb ice adhesion on tube surface. The reversing flow layer was made by using reversing materials in heat exchanger section(test section) to disturb ice adhesion. At this experiment, styrofoam balls and poly propylene balls were used as reversing materials, and a 20wt% solution of ethylene glycol was used as reversing flow layer. The experimental apparatus was constructed of the test section for making/storing slurry ice, the brine tank, pumps for circulating of a 20wt% solution of ethylene glycol and brine, a flow-meter, a data logger for measuring the temperature. The experiments were carried out under various conditions, with volumetric flow rate, ball filling rate and air filling rate.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.490-500
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• 2004

Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2001.11a
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• pp.30-30
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• 2001

$Bi_2Te_3$계 열전재료는 200~400K 정도의 저온에서 네어지 변환효율이 가장 높은 재료로써 열전냉각, 바런재로 등에 응요하기 위하여ㅠ 제조법 및 특서에 관한 많은 연구가 진행되어 왔다. $Bi_2Te_3$계 화합물은 rhombohedral의 결정 구조를 가지는 층상 화 ;물로 결정대칭성으로 인해 연전기적으로 큰 이방성을 나타낸다. 현재는 일반향용고법에 의해서 입자를 a축 방향으로 성장시켜 큰 결정립을 가진 다결정재료를 사용하고 있으나, c면이 매우 취약하기 때문에 가공서이 나쁘다. 따라서 이와같은 단점을 개선하기 위하여 기계적 강도를 높일 수 있는 가공공정 및 합금설계에 대한 연구가 활발히 진행되고 있다. 측히 열간 압출법으로 제조된 열전재료는 결정립의 미세화와 높은 이방성으로 성능지수와 기계적 강도를 향상시킬 수 있다는 연구결과가 보고되고 있다 또한 Schultz드의 연구결과에 의하면 $Bi_2Te_3$ 계 열전재료는 소성변형에 의하여 발생한 점결함에 의하여 캐리어 농도가 변화되며 이로 인하여 재료의 전기적 성질이 결정된다고 하였다. 따라서 상당히 큰 소성가공량과 열전측성과의 관계를 규명하는 것은 매우 중요하다. 이에 본 연구에서는 압출변수 중 소성가공량에 중요한 변수로 작요아는 압출비를 변화시켜 최적의 열간 소성가공량을 검토하고, 이에 따른 열전측성과 압출비와의 상관관계에 대하여 연구하는 것을 목적으로 하였다. 연구에 사용된 N형의 조성은$Bi_2Te_{2.75}Se_{0.15}$로서 순도 99.99를 사용하였고, dopant로 0.1wt%의 $SbI_3$를 사용하였다. $Bi_2Te_{2.75}Se_{0.15}$ 분말은 가스분사법(Gas atomization Process)를 이용하여, 용탕제조시 아르곤가스로 산화를 방지하였고, 냉매로는 질소가스를 이용하였다. 제조된 분말을 기ㅖ적 분급법을 이용하여 분급하였고, 냉매로는 질소가스를 이용하였다. 제조된 분말을 기계적 분급ㅂ법을 이용하여 분급하였고, 압출에 이용된 분말은 250$\mu\textrm{m}$이하의 크기를 사용하였다. 또한 분말제조과정 중 형성되는 표면산화층을 제거하기 위하여 36$0^{\circ}C$에서 4시간동안 수소 환원처리를 행하였다. 제조된 분말은 열간 압출을 위하여 Aㅣcan에 넣고 냉간성형체를 만들고, 진공처리를 한 후 밀봉하여 탈가스처리를 하였다. 압출다이는 압출비가 각각 28:1과 16:1인 평다이(9$0^{\circ}C$)를 사용하여 각각 내경이 9, 12cm이고, 길이가 50, 30cm인 압출재를 제조하였다. 열간압출한 후의 미세조직을 광학현미경으로 압출방향에 평행한 방향과 수직방향으로 관찰하였고, 열간 압출재 이방성을 검토하기 위하여 X선 회절분석을 실실하여 결정방위를 확인하였다. 전기 비저항 및 Seebeck 계수 측정을 위하여 각각 2$\times$2$\times$10$mm^3$ 그리고 5$\times$5$\times$10$mm^3$ 크기의 시편을 준비하였다.준비하였다.

• Korean Journal of Clinical Laboratory Science
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• v.50 no.3
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• pp.359-369
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• 2018

An essential measure to prevent healthcare-associated infections (HAI) is to develop a consistent system of surveillance, thereby promoting a reliable situation diagnosis to perform efficient control for the problem. Patient-to-patient transmission of pathogens within the hospital plays a substantial role in the epidemiology of HAIs. Contamination of healthcare environments commonly occurs, including facilities surfaces (e.g., bed rails, bedside tables), drinking water, cooling tower water, endoscopic instruments, food, airborne, endotoxin test, sterile test and medical equipment, with pathogenic organisms. In addition, epidemiological analysis is performed by multi locus sequence tying, pulsed-field gel electrophoresis for active surveillance. Therefore, an environmental surveillance culture test for prevention improves patient safety and blocks infection agents. Effective infection control and increased safety are possible by controlling the national infection control system. In conclusion, this study contributes to an effective infection control system through the standardization of active surveillance culture laboratory and secure expertise as infection control specialist. The primary objective of the standardization is to improve the safety of the nation's healthcare system by reducing the rates of HAIs.