• Journal of Bio-Environment Control
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• v.32 no.1
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• pp.15-22
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• 2023

Roses are one of the most produced flower species in the world, and cut roses are produced in the greenhouses all year round. Recently, due to the increase in the temperature in the greenhouses in summer, the quality of cut roses is seriously deteriorated, such as shortening the stem length. This study was conducted to investigate the effects of the growing seasons on the qualities of cut roses and also to test the effect of cooling at night in high temperature season on the cut flower qualities of roses. Comparing the qualities and yields of cut roses for each season, the major cut flower qualities such as flower stem length, stem diameter and fresh weight were statistically significantly decreased in roses ('Pink Beauty' and 'Pink Shine') produced in summer. The yields didn't show a statistically significant difference in both cultivars. Investigating the cut flower qualities, the flower stem length increased by 15% for 'Pink Beauty', 11% for 'Ararat', and 12% for 'Pink Shine' when treated with cooling at night in warm season than the untreated control. In addition, when treated with cooling at night in warm season, the fresh weight of all three cultivars increased by 20-30% statistically significantly than conventionally cultivated control. It is expected that cooling at night in warm season will be helpful to improve the cut flower quality deterioration in summer.

• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.38-50
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• 1998

Laser cutting tests were conducted to investigate the laser cutting characteristics of solid woods such as 25mm-thick white oak(Quercus acutissima) and maple(Acer mono), and wood-based panels such as 15mm-thick medium density fiberboard and particleboard. Test variables were laser power, cutting speed, grain direction, and moisture content. Specific cutting energy was measured and the qualities of cut surface were estimated in constant laser power. Specific cutting energy of white oak was larger than that of maple, and specific cutting energy of medium density fiberboard was smaller than that of particleboard. For both white oak and maple, specific cutting energy of green wood was smaller than that of air-dried wood because weight loss of moisture evaporation in green wood was larger than that in air-dried wood. In laser-cut surface, wood cells were not deformed and damaged, but in circular saw-cut surface fibers were pushed out and cut, and wood cells were deformed severely. However, mechanical surface roughness of saw-cut surface was smoother than that of laser-cut surface because of the existence of undeformed cell cavity in laser-cut surface.

• 한국방재학회:학술대회논문집
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• 2007.02a
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• pp.505-508
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• 2007

Usually, cut-slope is the term that call rock slope. Therefore, the cause of instability of cut-slope is influenced generally in lithological and structure geological qualities including weathering disintegration. Through the several case studies, we could confirm that stabilization countermeasure also should be based in geological properties.

• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.13 no.3
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• pp.8-15
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• 2004

A significant error in the end milling processes is generated due to using slender tools of which the strengths are not sufficient. In order to obtain the desired machining accuracy, therefore, it is general that at first the rough cut is implemented, then the finish cut is followed. The rough cut eliminates large volume and the finish cut does the remained part. This remaining portion after the rough cut is called as the finish allowance. Larger finish allowances make it hard to get precise dimensions at a following finish cut. Smaller finish allowances are helpful for good dimension, but it sometimes is responsible for inferior surface qualities and over cuts. This study suggests a guidance for the optimum finish allowance for machining accuracy improvement, in which the rough cuts are regulated to remain the desired margins without any over cuts. Some experiments were carried out with various cutting conditions including the change of tool strengths and depth of cuts, and also extended to up millings as well as down millings.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.21 no.4
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• pp.75-86
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• 2018

This research was thereby made to study and analysis ecological, landscape, and stability qualities of roadside cut Slopes in expressways and national highways that went through revegetation works. Also, evaluation items and framework for integrated assessment of plant structure and restored state for the maintenance were suggested. Following is the summary of the result. firstly, for stabilization of introduced native plant species on roadside cut slops, assessment on the post-project environmental management through long-term monitoring and maintenance works must be made. It signifies a form of authentic recovery and restoration by the native plants. second, current evaluation framework on the test beds is well managed with clear evaluation standards and table while its method of assessing the post management with only test bed results lacks conformity with this study site. Newly developed evaluation framework on the post construction sites is estimated to be used as assessment standards on any roadside construction sites. Third, after site investigation distinction was observed among different revegetating construction types in the long-term perspective. Due to the different duration time of vegetation state between seed-spray measures(degraded in time) and layer-spray measure(maintained), the use of coarse straw-mat mulching work or Coir net was suggested in long term maintenance of cut slopes. forth, segmentation of post environmental assessment is organized into three large categories of "ecological", "stabile", and "landscape" qualities regarding post restoration quality and stability of slope through native plants with which categories marks 50, 30, 20 points of rates. fifth, components of the post environmental assessment were segmented in twelve categories driving results from former experimental construction and newly focused items on site. In the future, it is possible to propose a customized assessment method considering the location and location of construction work if the research on the application of post-environment assessment methods for road construction surface recording is conducted systematically.

• Journal of Mechanical Science and Technology
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• v.17 no.2
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• pp.239-245
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• 2003

Ultra precision diamond cutting is a very efficient manufacturing method for optical parts such as HOE, Fresnel lenses, diffraction lenses, and others. During micro cutting, the rake angle is likely to become negative because the tool edge radius is considerably large compared to the sub-micrometer-order depth of cut. Depending on the ratio of the tool edge radius to the depth of cut, different micro-cutting mechanism modes appear. Therefore, the tool edge sharpness is the most important factor which affects the qualities of machined parts. That is why diamond, especially monocrystal diamond which has the sharpest edge among all other materials, is widely used in micro-cutting. The majar issue is regarding the minimum (critical) depth of cut needed to obtain continuous chips during the cutting process. In this paper, the micro machinability near the critical depth of cut is investigated in micro grooving with a diamond tool. The experimental results show the characteristics of micro-cutting in terms of cutting force ratio (Fx/Fy), chip shape, surface roughness, and surface hardening nea. the critical depth of cut.