• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.130-136
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• 1986

'Shingo' pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04. 0.06, 0.07, and 0.08mm and stored for five months in an experimental storehouse with the temperature varyine 0 to $7^{\circ}C$ and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-l4% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months' storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but role browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears front 0.07mm-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). Thisresult indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.

• Journal of the Korea Institute of Building Construction
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• v.18 no.3
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• pp.251-257
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• 2018

There are various quality deteriorations of concrete such as plastic, drying shrinkage due to abrupt moisture evaporation, slump loss and cold joint under hot weather condition. To protect from above deteriorations, several kinds of modified bubble sheets have been applied to secure heat insulation performance. But, there is not enough application cases of bubble sheets at job site under hot weather condition. The objective of the paper is to investigate the temperature profile and crack occurrence of the concrete covered with five different kinds of surface curing sheets, which is placed under hot weather condition. Single layer transparent bubble sheet, white colored bubble sheet, aluminum metalizing bubble sheet and PE film are adopted for surface curing sheets. Test results indicated that application of aluminum metalizing bubble sheet had most favorable effect on the reduction of on temperature rise and on the crack reduction of concrete. But due to larger reflection of light by aluminum, it brings about visual pollution to the workers. Hence, the application of white colored bubble sheet can be the most desirable alternative to protect the concrete from hot weather in the field.

• Food Science and Preservation
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• v.21 no.6
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• pp.767-775
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• 2014

The shelf-life of fresh mushrooms is notably limited because their browning, texture change, and decay are too fast after immediately harvest. Especially, the best management for extending golden needle mushroom's shelf-life is modified atmosphere packaging under pressure vacuum at cold storage. In this study, three types of films, $20{\mu}m$ polyethylene+polypropylene (PE+PP), oriented polypropylene (OPP), and low density polyethylene (LDPE) were tested to extend the shelf-life of golden needle mushrooms. Mushrooms were packed under pressure vacuum and stored at $10^{\circ}C$ for 2 weeks. The golden mushrooms in LDPE film as a commercial packaging, were highly perishable and immediately proceed deterioration as browning, elongation, fluctuation of respiratory quotient (RQ) and softening within 7 days after packaging. On the other hand, the mushrooms in OPP and PE+PP film shown that shelf-life were extend to 14 days from 7 days, causing delay breakup of vacuum and maintenance of color, length, and RQ during storage. The breakup of vacuum in PE+PP film was faster few days than OPP film packaging. This present study indicated that the golden needle mushrooms by OPP packaging under pressure vacuum treatment might be extended the shelf-life until approximately 14 days during cold storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.901-908
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• 2014

Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1518-1523
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• 2013

To estimate the shelf life of red cabbage sprouts (stored at 4 and $10^{\circ}C$), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at $4^{\circ}C$ were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at $10^{\circ}C$ were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous $ClO_2$/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous $ClO_2$/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.

• Journal of the Korea Institute of Military Science and Technology
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• v.17 no.1
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• pp.64-70
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• 2014

So far, the existing guideline called "Proposal Evaluation and Negotiation Guidelines for Weapon Systems (PE&NG)" has been employed even when choosing a development firm for the newly-adapted defense acquisition system, "Advanced Concept Technology Development(ACTD)". However, in that PE&NG ignores distinctive characteristics associated with ACTD programs, it is inappropriate. This study aims to propose an appropriate evaluation index which could be used to select the most suitable development company for the successful ACTD project. For this, Delphi techniques were used to collect extensive opinions of the hands-on workers. These opinion were consistently given but never gathered previously. The newly proposed index has a similar direction and range to the existing ones with its contents a little modified and simplified. Yet, it is more capable of evaluating candidates' proposals.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• Clean Technology
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• v.10 no.4
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• pp.195-201
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• 2004

Cellulase was modified with copolymer with polyethylene(PE)/polypropylene(PP) oxide and maleic anhydride(MA) by maleylation reaction, and modified cellulase was applied to the reprocessing of old newsprint (ONP). Cellulase of modified cellulase enhanced the detachment of ink particles by fibrillation of fiber. The copolymer, which acted as the surfactant formed bubbles and removed the ink particles in the floatation process. Modified cellulase showed the same deinking ability without excess dosage compared with the conventional method. And, it improved the physical properties including tensile strength, brightness, and whiteness compared with the conventional deinking process. The bond between the ink and fiber got stronger as the storage time increased, and it became very difficult to remove the ink particle. But, modified cellulase increased the deinking ability by 41% compared with the conventional process at the experiment of the ONP for 1 year storage time. It removed the yellowing and increased the whiteness and brightness as well as tensile strength and internal bond strength.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.32 no.8A
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• pp.820-826
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• 2007

This paper proposes an enhanced degree computationless modified Euclid's(E-DCME) algorithm and its architecture for Reed-Solomon decoders. The proposed E-DCME algorithm has shorter critical path delay that is $T_{mult}+T_{add}+T_{mux}$ compared with the existing modified Euclid's algorithm and the degree computationless modified Euclid's(DCME) algorithm since it uses new initial conditions. The proposed E-DCME architecture employing a systolic array requires only 2t-1 clock cycles to solve the key equation without initial latency. In addition, the E-DCME architecture consisting of 3t basic cells has regularity and scalability since it uses only one processing element. The E-DCME architecture using the $0.18{\mu}m$ Samsung standard cell library consists of 18,000 gates.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.376-381
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• 1992

In order to study the effect of modified atmosphere storage on extending shelf life of mushrooms, oyster mushroom and Shiitake were wrapped with polyethylene film (PE, $50\;{\mu}m$), and stored at $0.5^{\circ}C$. Mushrooms packed with conventional hardboard box (4kg) lost marketability within $5{\sim}6$ days due to weight loss, shrinkage, browning, spore formation and/or mycellium growth. PE-packing could prevent or retard the deterioration of the mushrooms in the aspects of appearance, texture, discoloration, and microbial contamination. This situation can be best characterized by the reduced respiration rate resulted from the elevated level of carbon dioxide and the reduced level of oxygen in the bag. Although the appearance of the oyster mushroom was maintained for one month, its shelf life was limited to 15 days because of tissue softening. Discoloration of the pileus of shiitake mushroom appears to be the most important factor to determine its marketability. For example, extension of shelf life of Dongo was limited to 15 days, principally due to the browning of the pileus. Shelf life of Hawgo whose color of the pileus changed little over the experimental period, however, could be extened to more than one month.