• Food Science and Biotechnology
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• v.15 no.4
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• pp.499-505
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• 2006

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.965-973
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• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• Transactions of the Korean Society of Automotive Engineers
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• v.20 no.5
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• pp.95-101
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• 2012

An electric water pump for engine cooling system has an advantage which particularly in the cold start, the use of the electric water pump saves fuel and leads to a corresponding reduction in emissions. The canned type electric water pump without mechanical sealing elements was selected to meet the requirements for operational reliability and life. However, the electric water pump for internal combustion engine generates much more heat loss than for hybrid electric vehicle since it is operated by the electric power of high current and low voltage. In this study, the fluid flow and thermal characteristics of the canned type electric water pump as an inverter integrated water pump has been investigated under the effects of heat generation. The analysis conditions such as outdoor air temperature of $125^{\circ}C$, water pump speed of 6000 rpm, coolant temperature of $106^{\circ}C$ and coolant flow rate of 120 L/min was used as a standard condition. Therefore, flow fields and temperature distribution inside the water pump were obtained. Also, we checked the feasibility of the canned type for the electric water pump in comparison with the mechanical seal type.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.10a
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• pp.737-738
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• 2012

• 유체기계공업학회:학술대회논문집
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• 2005.12a
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• pp.509-514
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• 2005

Main coolant pump (MCP) is a canned-motor-type axial pump to circulate the primary coolant between nuclear fuel rods and steam generators in an integral type reactor. The reactor is designed to operate under condition of 310 oC and 14.7 MPa. Thus MCP has to be tested under same operating condition as reactor design condition in order to verify its performance and safety. In present work, a test loop to simulate real operating situation of the reactor has been designed and constructed to test MCP. And then, as a part of qualification test, canned motor functional test and pump hydraulic performance test have been carried out upon a prototype MCP. Canned motor efficiency and pump hydraulic characteristics including homologous curves and NPSH curves were obtained from the qualification test.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.511-524
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• 2011

The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.49 no.5
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• pp.320-326
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• 2000

The canned motor of 3-phase induction is used for main coolant pump(MCP). The type of motor is canned-motor that stator and rotor are welded by sealed can. So, cooling water flows in the air gap of the canned motor as an independent cycling cooling system from the air gap to yoke of the motor to prevent high temperature of stator can and to lubricate bearing. Heat exchange is occurred between cooling water in the air gap and cooling water from the exterior pump to prevent rising of temperature in the motor. I has to analyze the characteristics of can exactly because the loss and the heat in the can are very important to design MCP. Therefore, thermal analysis is studied considering the effect of eddy-current los induced in the can.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.50 no.10
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• pp.483-493
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• 2001

The 3-phase induction is used for the MCP(main coolant pump) and the pure water is used for lubrication of bearing because of the difficulty of repair. Therefore the type of motor is the canned-motor that is welded by sealed can to prevent the stator and rotor from the lubricating water. A lot of Eddy currents are produced in the can because of the conductivity of material. And these eddy currents in the can are the most important cause that decrease the efficiency of induction motor. Therefore we have to find the method to decrease these eddy currents in the can for the improvement of efficiency of motor. In this paper, we proposed the method of design and analysis of canned-motor using equivalent circuit with consideration of can loss for the improvement of efficiency of motor.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.23 no.2
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• pp.186-193
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• 2014

This paper presents characteristic analysis of underwater bearing for canned type electric water pump. Characteristic analysis of underwater bearing was performed using self-developed performance tester, which capable of torque change, noise change, motor speed change and abrasion loss test with respect to temperature change of underwater bearing. The performance tester can be monitored in real time by designing the control unit using the Labview program. The performance experiment was performed through comparison of the silicon carbide (SIC) and the carbon bearing. From the experiment results, performance of SIC bearing was better than carbon bearing at the abrasion and temperature experiment.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.742-747
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• 1995

The effect of storage temperature and period on the contents of tin, iron, lead and vitamin C, browning index and pH was studied for canned and bottled orange juices currently sold in Korean market, which were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed at 4 week intervals. The change of metal content in bottled juices was negligible but metal release in canned juices was remarkably affected by storage temperature. Tin content after 16 weeks increased by $2.7{\sim}13.1$ times, iron content after 24 weeks increased by $4.3{\sim}5.2$ times and lead content after 24 weeks increased by $1.1{\sim}2.9$ times. Retention of total ascorbic acid in canned juices after 24 weeks at $30{\sim}50^{\circ}$ decreased to $13{\sim}76%$, while that in bottled juices decreased to $4{\sim}80%$. Browning index in canned juices after 24 weeks below $40^{\circ}C$ increased slightly with serious discoloration at $50^{\circ}C$ while that in bottled juices increased a little rapid. pH change in canned and bottled juices during storage below $40^{\circ}C$ was not observed regardless of container type but a great change of pH was accompanied with swelling of container ends in the case of canned juices after 24 weeks at $50^{\circ}C$.