• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

• Clean Technology
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• v.22 no.4
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• pp.286-291
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• 2016

In this study we made fuel pellet from miscanthus biomass and investigated changes of physiological characteristics and electricity consumption of pelletizing process in comparison with fuel pellet made of pine sawdust. We also examined combustion characteristics including ash content and clinker forming ratio with fuel pellet made of mixing with micanthus biomass and lime powder. Bulk density of ground-miscanthus and pine sawdust were $158g\;L^{-1}$ and $187g\;L^{-1}$, respectively. Bulk density of ground miscanthus was lower than that of pine sawdust, but increased to $653g\;L^{-1}$ after pelletizing, which was similar to $656g\;L^{-1}$ of pine sawdust pellet. Moisture content in raw miscanthus and ground miscanthus were 17.0% and 11.8%, respectively. Moisture content in ground miscanthus was similar to that of pine saw dust and decreased to 6.73% after pelletizing, which was 7.7% lower than that of pine sawdust pellet. Although $27kWh\;ton^{-1}$ were required for compaction press that was an additional process in miscanthus pelleitizing, total required electricity was $193kWh\;ton^{-1}$ which was similar to $195kWh\;ton^{-1}$ of pine sawdust pellet pelleitizing. Pellet durability and pelletizing ratio of miscanthus were 98.0% and 99.7%, respectively, which were similar to 98.1% and 99.4% of pine sawdust pellet. When lime mixing ratio increased, ash melting degree and clinker forming ratio of miscanthus pellet increased. While higher heating value and clinker forming ratio of miscanthus pellet decreased.

• Journal of Adhesion and Interface
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• v.3 no.4
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• pp.1-9
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• 2002

The main goal of this study was to analyze the effect of process additives, i.e. maleated polypropylene (MAPP), and nucleating agent on the viscoelastic properties of different types of extruded polypropylene-wood plastic composites manufactured from either PP homopolymer, high crystallinity PP or PP impact copolymer using dynamic mechanical thermal analysis. And also, the esterification reaction between wood flour and maleated polypropylene, and its role in determining the mechanical properties of wood flour-polypropylene composites was investigated. The wood plastic composites were manufactured using 60% pine wood flour and 40% polypropylene on a Davis-Standard $Woodtruder^{TM}$. Dynamic mechanical thermal properties, polymer damping peaks(than ${\delta}$), storage modulus (E') and loss modulus (E") were measured using a dynamic mechanical thermal analyzer. XPS (X-ray Photoelectron Spectroscopy), also known as ESCA (Electron Spectroscopy for Chemical Analysis) study of wood flour treated with MAPP was performed to obtain information on the chemical nature of wood fiber before and after treatment. To analyze the effect of frequency on the dynamic mechanical properties of the various composites, DMA tests were performed over a temperature range of -20 to $100^{\circ}C$, at four different frequencies (1, 5, 10 and 25 Hz), and at a heating rate of $5^{\circ}C/min$. From these results, the activation energy of the various composite was measured using an Arrhenius relationship to investigate the effect of maleated PP and nucleating agent on the measurement of the interphase between the wood and plastic of the extruded polypropylene wood plastic composites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.874-881
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• 2015

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally ($5cm{\times}0.5cm{\times}0.5cm$) and then heat-treated by three methods. Samples were heated in $100^{\circ}C$ boiling water, steamed for 10 min, or pan fried at $130^{\circ}C$ for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.5
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• pp.454-462
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• 2023

Flash lamp annealing (FLA) of metal nanoparticle (NP) ink has provided powerful strategies to fabricate high-performance electrodes on a flexible substrate because of its rapid processing capability (in milliseconds), low-temperature process, and compatibility with to roll-to-roll process. However, metal NPs [e.g., gold (Au), silver (Ag), copper (Cu), etc.] have limitations such as difficulty in synthesizing fine metal NPs (diameter less than 10 nm), high price, and degradation during ink storage and FLA processing. In this regard, organometallic ink has been proposed as a material that can replace metal NPs due to their low-cost (usually 1/100 times cheaper than metal nano inks), low-temperature processability, and high material stability. Despite these advantages, the fabrication of flexible electrodes through FLA treatment of organometallic compounds has not been extensively researched. In this paper, we experimentally guide how to determine the optimal conditions for forming electrodes on flexible substrates by considering material parameters, and flashlight processing parameters (energy density, pulse duration, etc) to minimize the difficulties that may arise during the FLA of organometallic ink.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.37 no.4
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• pp.427-432
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• 2024

The polymer crystallization process, promoting the formation of ferroelectric β-phase, is essential for developing polyvinylidene fluoride (PVDF)-based high-performance piezoelectric energy harvesters. However, traditional high-temperature annealing is unsuitable for the manufacture of flexible piezoelectric devices due to the thermal damage to plastic components that occurs during the long processing times. In this study, we investigated the feasibility of introducing a flash lamp annealing that can rapidly induce the β-phase in the PVDF layer while avoiding device damage through selective heating. The flash light-irradiated PVDF films achieved a maximum β-phase content of 76.52% under an applied voltage of 300 V and an on-time of 1.5 ms, a higher fraction than that obtained through thermal annealing. The PVDF-based piezoelectric energy harvester with the optimized irradiation condition generates a stable output voltage of 0.23 V and a current of 102 nA under repeated bendings. These results demonstrate that flash lamp annealing can be an effective process for realizing the mass production of PVDF-based flexible electronics.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.17-25
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• 2013

Thermal storage technology used for indoor heating and cooling to maintain a constant temperature for a long period of time has an advantage of raising energy use efficiency. This, the phase changing material, which utilizes heat storage properties of the substances, capsulizes substances that melt at a constant temperature. This is applied to construction materials to block or save energy due to heat storage and heat protection during the process in which substances melt or freeze according to the indoor or outdoor temperature. The micro-encapsulation method is used to create thermal storage from phase changing material. This method can be broadly classified in 3 ways: chemical method, physical and chemical method and physical and mechanical method. In the physical and chemical method, a wet process using the micro-encapsulation process utilized. This process emulsifies the core material in a solvent then coats the monomer polymer on the wall of the emulsion to harden it. In this process, a surfactant is utilized to enhance the performance of the emulsion of the core material and the coating of the wall monomer. The performance of the micro-encapsulation, especially the coating thickness of the wall material and the uniformity of the coating, is largely dependent on the characteristics of the surfactant. This research compares the performance of the micro-capsules and heat storage for product according to molecular mass and concentration of the surfactant, SSMA (sulfonated styrene-maleic anhydride), when it comes to micro-encapsulation through interfacial polymerization, in which Dodecan-1 is transformed to melamin resin, a heat storage material using phase changing properties. In addition, the thickness of the micro-encapsulation wall material and residual melamine were reduced by adjusting the concentration of melamin resin microcapsules.

• 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.

• Journal of Korean Medical classics
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• v.24 no.4
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• pp.157-174
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• 2011

We derived following result by organizing research about processing of medicinal of before Han(漢) dynesty. The human being intake of natural substance for the purpose of treatment was what happened later than the use of natural substance as food. According to the record of by the early years of Shang(商) dynasty, we can assume that we cooked food with water and fire. The reason why there is no appearance of common production that can be included under the name of 'Tang Ye(湯液)' in the medical record discovered from Ma Wang Dui(馬王堆) is because 'Tang Ye' was yet developed. However, as the presentation of format of medicine process, there was gradual formation of medicinal fluid concept. There are quite of records on major details of cloth manufacture like washing and selection, grinding, processing of medicine from the recordings of "Wu Shi Er Bing Fang(五十二病方)", "Yang Sheng Fang(養生方)", "Za Liao Fang(雜療方)" discovered at Ma Wang Dui. It used words like 'Ze(擇)', 'Qu(去)' for the selection and 'Jiu(酒)', 'Zhuo(濯)' for the wash as a process method before cloth manufacture. When filter the processed medicine, it used words like 'Zhuo(捉)', 'Suo(索)', 'Jun(浚)' and used 'Yin Gan(陰乾)', 'Bao(暴)', 'Yang(暘)' for dry. The 'cutting(切削)' that crushes the medicine used different names based on the properties of medicines. The most frequent crush is 'Ye(冶)' and it means the powered medicine after dry. There was thermal process of mild fire(微火) and heating of 'Wen(溫)'. There are many states of medicine seen from the medical record discovered at Ma Wang Dui so they can be said as original medicine. 藥末劑 is relatively commercialized type then. Here, it includes later 湯劑 but there was no name such as 'decoction(湯)' or 'decoction of medical ingredients(湯液)'. Also, 'Fu Ju(㕮咀)' is the transformation of what was 'Fu Qie(父且)' at "Ja Liao Fang" of medical books of Ma Wang Dui with time flow. The original meaning of 'Fu Qie(父且)' is 'Fu Zu(斧俎)' and it means the crushing medicine with axe. The most important thing among the medical books of Han dynasty is "Shen Nong Ben Cao Jing(神農本草經)" and "Shang Han Za Bing Lun(傷寒雜病論)" of Zhang Zhong Jing(張仲景). "Shen Nong Ben Cao Jing" mentioned the dry method of medicine, collection and process production time, cooked and uncooked use of medicine and there are several types of medicine. Other than those, it mentioned 'Seven methods of combining herbs(七情合和)' to address cautions for combining medicines. Therefore, the 'processing of medicinal' in east Han dynasty period entered the theoretical step. However, there is only little recording on cloth manufacture of detailed medicine. From the "Shang Han Za Bing Lun" of Zhang Zhong Jing, the development in the way of 'processing of medicinal' reveled the cloth manufacture for each medicine. This tradition is continued until today and so it presents the development of purpose of 'processing of medicinal' is to greatly present the effect of medicine and to reduce the side-effect.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.4
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• pp.106-117
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• 2012

Indirected heating dryer is used as one of the food waste treatment technologies for the production of the drier material supplied to the recycling facilities or end user. This study investigated the effect on drying efficiency for the operation of rotating screw with the circulating and falling movements on indirected drying process of food waste. The screw operating condition showed higher drying efficiency despite of the shorter drying time compared to the screw non-operating condition. The moisture content decreased to 14.4% from the initial moisture content of 77.1% after drying 5 hours in the screw operating condition. On the other hand, in the screw non-operating condition, the moisture content decreased slightly to 35.6% after drying 16 hours. During the drying process, variations of the water evaporation rate and particle size showed different tendencies depending on the moisture content regions. In the higher moisture content region above the glue zone(moisture content of about 50%-60%), the particle size increased and the water evaporation rate reached the highest peak. In the range of glue zone, the particle size maximized while the water evaporation rate decreased sharply. In the lower moisture content region below the glue zone, the water evaporation rate and particle size both decreased at the same time. The particle size distribution was widely ranged from 25.0mm to 0.25mm in the screw operating condition while it was narrowly distributed in the screw non-operating condition from 25.0mm to 3.56mm, especially highly concentrated to 25.0mm. It was regarded that the hygroscopic, capillary and gravitational water evaporated more easily from the intra-particle during the circulating and falling movement caused by the rotating of the screw and the difference of the cohesional force of water within intra-particle depending on the moisture content regions. Comparing the effect of the circulating and falling movement on drying efficiency, the water evaporation rates per time and per weight of dry solid in the screw operating condition were higher about 364% and 356%, respectively, than those of the screw non-operating condition.