• Food Science and Preservation
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• v.6 no.3
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• pp.264-269
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• 1999

The effects of film thickness and moisture absorbing materials(MAM) on the ginger qualities were investigated during MA storage for 150 days. LDPE films of 0.04, 0.06 and 0.08mm thicknesses were applied to select the adequate film in gas permiability. MAMs of sheet and sachet type were applied to 0.06mm-LDPE film bag to prevent moisture condensation during storage. Thickness of film used affected neither weight loss nor firmness of gingers during U storage. But the thinner in thickness showed the less changes in sprouting, spoilage and reducing sugar. Moreover, compared with MAP alone, MAPs with MAM of both sachet and sheet styles led to the weight loss of gingers increasing by more than 3-4 times, but sprouting rate, spoilage rate and reducing sugar decreasing by 3.3, 1.4 and 2.3 times, respectively. These results showed that MAP with UM was significantly effective to prolong the freshness of ginger by longer than 2 times, compared with MAP alone.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.317.1-317.1
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• 2013

유기 태양전지는 다른 무기계 태양전지에 비해 물질 자체의 쉬운 가공성과 유연한 특성으로 차세대 플렉시블 태양전지로 각광받고 있지만 상대적으로 짧은 수명으로 상용화에 걸림돌이 되고 있다. 현재까지 알려진 유기 태양전지의 짧은 수명의 원인으로는 수분과 산소에 의한 광활성층의 화학적 열화 및 표면의 변화, 전극의 열화, 전자-전공 수송층의 흡습현상 등이 있다 [1]. 본 연구에서는 이러한 이론적인 열화 메커니즘에 기초하여 일정한 수분과 산소 분위기에서 각 단위층들이 열화되는 현상을 광학적, 화학적 분석을 통해 짧은 수명의 원인을 밝혀내고자 한다. 유기 태양전지의 가혹시험은 $85^{\circ}C$의 온도와 85%의 습도 조건에서 이뤄졌으며, 가혹시간에 따른 열화현상 비교를 위해 0, 50, 100, 250, 500 h 동안 시험을 진행하였다. C-O, C=O 결합 형성에 의한 광활성층의 ${\pi}$공액의 변형은 FT-IR(fourier transform infrared spectroscopy)과 XRD (X-ray diffraction) 측정을 통해 분석하였고 변화된 표면 형상은 FE-SEM (field emission scanning electron microscopy) 측정을 통해 관찰하였다.

• Composites Research
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• v.30 no.6
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• pp.371-378
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• 2017

In this study, hygroelastic behavior of thermosetting epoxy is predicted by molecular dynamics simulations. Since consistent exposures to humid environments lead to macroscopic degradation of polymer composite, computational simulation study of the hygroscopically aged epoxy cell is essential for long-time durability. Therefore, we modeled amorphous epoxy molecular unit cell structures at a crosslinking ratio of 30, 90% and with the moisture weight fraction of 0, 4 wt% respectively. Diglycidyl ether of bisphenol F (EPON862) and triethylenetetramine (TETA) are chosen as resin and curing agent respectively. Incorporating equilibrium and non-equilibrium ensemble simulation with a classical interatomic potential, various hygroelastic properties including diffusion coefficient of water, coefficient of moisture expansion (CME), stress-strain curve and elastic modulus are predicted. To establish the structural property relationship of pure epoxy, free volume and internal non-bond potential energy of epoxy are examined.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.530-532
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• 1990

The moisture sorption behaviors of dry corn(DC). dry-corn (DCC) and soaked-rooked corn(SCC) at $25^{\circ}C$ were analyzed. The corn was soaked in water at $26^{\circ}C$ for 8hr. The cooking times for DCC and SCC were 30 and 20min. respectively, at $80^{\circ}C$. Desorption occurred for DC and DCC at RH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.398-402
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• 1989

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.817-823
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• 1990

The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.176-180
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• 1987

The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at $20^{\circ}C$ and $35^{\circ}C$, above 84% at $5^{\circ}C$, respectively. The moisture contents of monolayer value for the flakes were ranging from 5.80% to 6.20% (DB) with varying temperatures. And the necessity of moisture-proof packaging material suggested for the long term storage of the flakes because the lower moisture content and storage temperature, the higher driving force of wetting. Regression equation for browning rate prediction with relative humidity and storage temperature of the flakes was determined.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.399-404
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• 1988

The sorption characteristics of garlic powder stored at various relative humidities and storage temperatures were studied. At lower relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the powders were browned by higher equilibrium moisture content. The powders were browned at relative humidity above 67% at $20^{\circ}C\;and\;35^{\circ}C,\;above\;84%\;at\;5^{\circ}C$, respectively. The moisture contents of monolayer value for the powder were ranged from 5.53%(DB) to 5.92% (DB) with varying temperatures. And the necessity of moistureproof packaging material suggested for the long term storage of the powder because the lower moisture content and storage temperature, the higher driving force of wetting.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2004.11a
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• pp.343-346
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• 2004

가스절연개폐기의 절연물로 사용되는 에폭시가 흡습환경에 노출될 경우 절연내력은 급격히 저하된다. 에폭시 절연물에 함유되어 있는 수분은 어느 일정 온도에서는 가스 내 수분과 평형을 이루고 있지만 온도변화에 따라 수분은 이동되며 또 고전압 인가 시 절연체 표면은 열화 되어 장기간에 걸쳐 침식과 함께 Treeing 현상을 유발시킨다. 본 연구에서는 에폭시 절연물의 절연특성에 미치는 수분의 영향을 파악하기 위하여 실 계통에서 사용된 제품에 대해 AC 내전압시험 및 재료분석을 시행하였다. 분석결과, 표면의 파괴전압은 주수량에 따라 건조섬락전압의 최대 1/5까지 저하되었다.

• 전자공학회논문지 IE
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• v.43 no.3
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• pp.1-5
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• 2006

[ $CaZrO_3$ ] humidity sensors were prepared using the solid-state synthetic method and their humidity sensitive characteristics have been investigated. It was found that the impedance of the humidity sensors decreased with increasing relative humidity and the humidity sensitivity depended on the applied frequencies. The sensitivity of sensor is stable with heat treatment and a negligible hysteresis under cyclic humidity changes is shown, and the activation energy for electrical conduction is reduced with water adsorption.