• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.35-41
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• 2023

The purpose of this study was to examine the effect of each storage temperature condition of 5, 10, 15 and 20℃ to maintain the freshness of mini paprika (Capsicum annuum cv. New Raon Red) in corrugated box. Changes in general appearance, fresh weight loss, firmness, SSC (solid sugar content), and Hue angle were investigated. Furthermore, storage at temperatures ranging from 5℃ to 15℃ for 14 days resulted in maintaining freshness for 35 days. Paprika stored at 20℃ showed significantly higher loss of fresh weight and firmness than that of other storage temperatures. Furthermore, paprika stored at 5℃ and 10℃ showed a lesser decrease in hue angle than that at 15℃ and 20℃. However, the SSC of mini paprika was not significantly affected by storage temperature. These results suggest that corrugated box packaging in combination with low storage temperatures (5~10℃) could be effective in prolonging the shelf life of mini paprika. Therefore, the results represented that the low temperature storage in combination with cardboard box treatment could be effective in prolonging the shelf life of fresh paprika.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.07a
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• pp.205-206
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• 2016

본 논문에서는 가상현실을 이용해 청소체험을 3D 게임에 접목하여 재미와 교육을 함께 접목한 전 연령층을 대상으로 한 체감형 게임 콘텐츠를 개발하였다. 이 가상현실 3D 게임은 제한시간동안 맵에서 돌아다니는 몬스터 처치, 오염물질 정화를 하면서 점수를 획득 할 수 있다. 사용자는 전용 컨트롤러를 스마트폰과 블루투스 페어링을 하고 구글 카드보드를 장착하여 1인칭시점을 통해 게임을 조작할 수 있다. 이 가상현실 3D 게임 개발과 같이 향후 가상현실은 여행/군사/의료 등 다양한 분야에 적용이 되어, 사용자들은 보다 현실적인 체험을 할 수 있다.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.103-109
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• 1995

Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.94-103
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• 2013

This study investigated the windows and doors of traditional houses in Jecheon, designated as a cultural assets in Chungcheongbuk-do. It aimed to contribute to the study of korean traditional architecture by finding the characteristics of windows and doors, and to the preservation and reuse policy of local cultural assets. This study was conducted using the research methods of the literature and field survey, and it was to analyze and to compare the existing data and a current status. The result are as followings. Firstly, the windows and doors of kitchen in An-chae were generally installed double swinging type with wooden board door(板張門). Secondly, the windows and doors of An-bang were generally installed double swinging type with slender-ribbed windows and doors(細箭窓戶), were mostly installed Merum(遠音). Thirdly, the windows and doors of Daechung(大廳) towards the backyard were generally installed double swinging type with wooden board door, corrugated cardboard door(骨板門) and slender-ribbed windows. Lastly, the windows and doors of Sarang-bang in a house of nobility(班家) was installed triple windows and doors.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.241-246
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• 1989

Mold development on leaf tobacco(Flue-cured, var. NC 82) during the storage was examined according to the initial moisture content(MC) of the tobacco. The initial moisture content of the leaf tobacco was controlled as 12,14,16% after redrying. Those were packed in cardboard boxes and stored in a warehouse. Samples were taken monthly from June of 1988 through August of 1989 and were evaluated for mold development (colony count) and MC. The moisture content change in the leaf tobacco of 12, 14 and 16% initial MC was in the range of 11.1-13.3, 12.8-15.3 and 14.9-16.7% and the mean number of colonies from them were 1.4$\times$102, 1.0$\times$102, and 4.0$\times$102 colonies per gram of tobacco, respectively, however mold-damaged leaf tobacco other than the treatments was occasionally observed to have the colony number as high as 2.3$\times$105 colonies per gram of tobacco. In the meantime, the leaf tobacco was stored at 6 relative humidity levels at $25^{\circ}C$ in laboratory test. Leaf tobacco of 15.0-16.4% MC was maintained without the mold-damage after 80 days of storage whereas those of 19.9, 21.3, 25.5 and 27.1% MC became moldy after 50, 15, 11 and 6 days of storage, respectively.

• Journal of the Korea Furniture Society
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• v.18 no.3
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• pp.177-187
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• 2007

Since the 1960s when paper began to use as a structural material in furniture, design, the way of using paper was dramatically changed. Before the 1960s, paper was used mostly in decorative purposes like paper $mach\acute{e}$. The development of consumer culture in the 1960s created a new trend for paper in design. Paper became a material for dresses and chairs. Also, the types of paper that adapted on furniture varies from cardboard, paper tubes, glassine paper, honeycomb, etc. The variation of the material results to make possible to create a new form. Moreover, paperboard was broadly used in current society in such area that mostly structural based as architecture. Paper gives great opportunity not only to consumers to buy furniture in inexpensive price also to manufacturers to produce furniture and to test market easily, Moreover, paper furniture is mostly fun. Therefore, the creation of paper furniture becomes diverse in terms of design concept. This study explored the characteristics of paper furniture responding to social backgrounds by decade. Relation between types of paper and the characteristics is one of main points in this research. This study covers furniture design from the 1960s to present and mostly focuses on seating furniture where paper used as structural material. Researching on patent records and contemporary periodicals gave me helpful information on details of design process and consumer culture.

• International Journal of Computer Science & Network Security
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• v.21 no.8
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• pp.65-70
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• 2021

Waste accumulation is becoming a significant challenge in most urban areas and if it continues unchecked, is poised to have severe repercussions on our environment and health. The massive industrialisation in our cities has been followed by a commensurate waste creation that has become a bottleneck for even waste management systems. While recycling is a viable solution for waste management, it can be daunting to classify waste material for recycling accurately. In this study, transfer learning models were proposed to automatically classify wastes based on six materials (cardboard, glass, metal, paper, plastic, and trash). The tested pre-trained models were ResNet50, VGG16, InceptionV3, and Xception. Data augmentation was done using a Generative Adversarial Network (GAN) with various image generation percentages. It was found that models based on Xception and VGG16 were more robust. In contrast, models based on ResNet50 and InceptionV3 were sensitive to the added machine-generated images as the accuracy degrades significantly compared to training with no artificial data.

• Journal of Preventive Medicine and Public Health
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• v.54 no.5
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• pp.376-379
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• 2021

Elemental mercury exposure can result in significant toxicity. Source decontamination and remediation are often required after larger elemental mercury exposures, but the details of these processes are infrequently reported. In the case described herein, a 64-year-old woman and her husband were exposed to elemental mercury in their home after the husband purchased it online for the purpose of recreational barometer calibration. After the mercury reportedly spilled during the calibration process, a vacuum cleaner was used to decontaminate the affected surface; this led to extensive mercury contamination of the home. The couple was relocated from the home while remediation occurred over the course of several weeks. Vacuum cleaning of an elemental mercury spill can lead to extensive volatilization and recirculation of mercury vapor. For smaller mercury spills, careful removal of visible mercury beads by using an eyedropper, cardboard, and masking tape is recommended. Larger spills require professional decontamination and remediation and may necessitate involvement of governmental resources. Vacuum cleaning should not be used as an initial method of decontamination after elemental mercury exposure. Careful attention to source decontamination can reduce the emotional and financial costs associated with extensive remediation after elemental mercury exposure.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.130-135
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• 2002

The purposes of this study were to quantify and compare the kind and amount of solid waste generated in two school foodservice operations located in urban and rural areas. A waste stream analysis was conducted to quantify and characterize the kind of waste in the production and service parts of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences exist in amounts of waste generated in the urban school and the rural school. An average of 415 meals, including 43 adult meals, were served daily in the urban school, while an average of 177 meals, including 24 adult meals, were served daily in the rural school. Food waste generated in the production part in the urban school composed approximately 87% and 45%, while that in the rural school composed 71% and 28% by weight and volume, respectively. Waste per meal was not significantly different between the urban school and the rural school in the production part except the cardboard waste. The total waste per meal at lunch was 154g or 465m1 in the urban school and 51g or 334m1 in the rural school. Students in the urban school discarded significantly more food waste and milk than students in the rural school did. The research results suggest that school foodservice dietitians should evaluate the acceptability of menu items based on food waste per meal, and assess the feasibility of implementing a plan for recycling packaging waste and composting organic waste.