• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.51-58
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• 2015

Thirty one of Staphylococcus aureus isolated from perilla leaf cultivation areas in Miryang were investigated on the characteristics, such as enterotoxin genes and antibiotic susceptibility. Five toxin genes (sea, seb, sec, sed, and see) were examined by PCR method. Disc diffusion method was used to examine the antibiotic susceptibility of S. aureus by using 18 types of antibiotic discs with different concentrations. Among enterotoxin-encoding genes, sea and sed genes were co-detected from 4 isolates (12.9%), sed gene was founded in 9 isolates (29.0%), and see gene was founded in 1 isolate (3.2%). However seb and sec and tsst were not detected in any isolates. As a result of antibiotic susceptibility test, 7 isolates (22.6%) were resistant to 12 antibiotics (penicillin, ampicillin, oxacillin, amoxicillin-clavulanic acid, cefazolin, cephalothin, imipenem, gentamicin, tetracycline, ofloxacin, norfloxacin, and erythromycin). 2 isolates (6.5%) were resistant to 5 antibiotics (penicillin, ampicillin, amoxicillin-clavulanic acid, gentamycin, and telithromycin). MRSA (Methicilline Resistant Staphylococcus aureus) was founded in packing vinyl, hands, and perilla leaves.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.577-582
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• 2011

Greenhouse satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water showering at 65$^{\circ}C$ for 10 s at a commercial scale in a packing house and then stored at 5$^{\circ}C$ for 3 weeks and subsequently at 18$^{\circ}C$ for 1 week (simulated shelf-life) to examine the potential use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The respiration rate just after heat treatment or during storage was at a similar level in both the treated and untreated fruit. HWT also had no detrimental effects on quality attributes including pH, titratable acidity, soluble solids content, weight loss, firmness, and peel color. The development of stem-end rot, mold decay, and black rot was lower in the heat-treated fruit compared to those in the untreated control. A sensory evaluation showed that HWT markedly improved fruit appearance, making the fruit cleaner and glossier. The results suggested that HWT can be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.10
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• pp.1747-1756
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• 2000

Crab shell particles (Protunus trituberculatus) and activated carbon (Norit 0.8 SUPRA) were used as packing material in a fixed-bed column. When 1 g crab shell was added in the column packed with 10 g activated carbon. breakthrough to influent 10 mg Pb/L occurred at 1520 bed volumes. as compared to 380 bed volumes for 10 g activated carbon only. Addition of crab shell particles into activated carbon column resulted in increased uptake of lead. The dramatic improvement might be attributed to an increase in $co_3{^{2-}}$ and $OH^-$ available for the binding of lead. From the result of analyses, the major mechanism of lead removal was based on dissolution of $CaCO_3$ in the crab shell followed by precipitation of $Pb_3(CO_3)_2(OH)_{2(s)}$ on the surface of activated carbon. The lead uptake increased two fold as the influent lead concentration was increased from 10 to 50 mg/L. However, it decreased by 40% as the influent pH was lowered from 5.0 to 3.0.

• Food Science and Preservation
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• v.14 no.1
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• pp.24-29
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• 2007

Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: $40cm{\times}60cm$, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at $0^{\circ}C$. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was $2.7^{\circ}C$. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at $0^{\circ}C$ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.

• Journal of Information Display
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• v.11 no.1
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• pp.8-11
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• 2010

In this study, a new thin films passivation technique using Zn with high electronegativity and $MgF_2$, a fluorine material with better optical transmittance than the sealing film materials that have thus far been reported was proposed. Targets with various ratios of $MgF_2$ to Zn (5:5, 4:6 and 3:7) were fabricated to control the amount of Zn in the passivation films. The Mg-Zn-F films were deposited onto the substrates and Zn was located in the gap between the lattices of $MgF_2$ without chemical metathesis in the Mg-Zn-F films. The thickness and optical transmittance of the deposited passivation films were approximately 200 nm and 80%, respectively. It was confirmed via electron dispersive spectroscopy (EDS) analysis that the Zn content of the film that was sputtered using a 4:6 ratio target was 9.84 wt%. The Zn contents of the films made from the 5:5 and 3:7 ratio targets were 2.07 and 5.01 wt%, respectively. The water vapor transmission rate (WVTR) was determined to be $38^{\circ}C$, RH 90-100%. The WVTR of the Mg-Zn-F film that was deposited with a 4:6 ratio target nearly reached the limit of the equipment, $1\times10^{-3}\;gm^2{\cdot}day$. As the Zn portion increased, the packing density also increased, and it was found that the passivation films effectively prevented the permeation by either oxygen or water vapor. To measure the characteristics of gas barrier, the film was applied to the emitting device to evaluate their lifetime. The lifetime of the applied device with passivation was increased to 25 times that of the PLED device, which was non-passivated.

• Progress in Medical Physics
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• v.14 no.4
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• pp.225-233
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• 2003

The goal of a radiation treatment plan is to deliver a homogeneous dose to a target with minimal irradiation of the adjacent normal tissues. Dose uniformity is especially important for stereotactic radiosurgery using a linear accelerator. The dose uniformity and high dose delivery of a single spherical dose distribution exceed 70％. This also results with a similar stereotactic radiosurgical plan using a Gamma Knife. The dose distribution produced in a stereotactic radiosurgical plan using a Gamma Knife and Linear accelerator is spherical, and the application of the sphere packing arrangement in a real radiosurgical plan requires much time and skill. In this study, we found a characteristic of dose distribution with transformation of beam parameters that must be considered in a radiosurgical plan for effective radiosurgery. First, we assumed a cylinder type tumor model and a cube type tumor model. Secondly, the results of the tumor models were compared and analyzed with dose profiles and DVH_(Dose Volume Histogram) representative dose distribution. We found the optimal composition of beam parameters_(i.e. collimator size, number of isocenter, gap of isocenters etc.), which allowed the tumor models to be involved in the isodose curve at a high level. In conclusion, the characteristics found in this study are helpful for improving the effectiveness and speed of a radiosurgical plan for stereotactic radiosurgery.

• Journal of the Korea Organic Resources Recycling Association
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• v.1 no.2
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• pp.287-298
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• 1993

In this study, generation characteristics and distribution situation of the animal fat residue were investigated to identify it's management problems and to propose alternatives for the recycling and final disposal. Generation sources were the meat distribution net-work including about 170 slaughterhouses, 280 meat-packing plants, thousands of meat shops and restaurants etc. The daily total amount of the animal fat residue is about 700 ton/day. More than 60% of the generation sources were concentrated in Seoul metropolitan area. The residue was collected by about 300 men using old-fashioned devices like handcarts, bike and auto bike, transported to the recycling plants by about 60 collection agencies. The residue was processed to produce by-products such as grease, tallow, animal feed ingredient in the recycling plants. At present, however, a great number of unlicensed, and mostly small rendering processors without having pollution control facilities do the unlawful business. These small, old fashioned and unorganized businesses are creating environmental problems by disposing the waste in improper ways such as open burning and dump. Improvement of the distribution network, the large-scale plants, and the estabilishing proper infrastructures were suggested to overcome the problems for the sound fat residues reprocessing industry.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.269-277
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• 2009

This paper reports the results of the research on the effects of probiotic yogurt on the microbiological quality, pH, and sensorial characteristics of fresh chicken meat when packed with probiotic yogurt. The chicken meat pieces were packed with yogurt and were stored at $10^{\circ}C$ for 7 days. Samples were taken after 0, 2, 4, and 7 days of storage, and were analyzed for total bacterial count, E. coli, and coliform, and for the chemical parameters, including the pH. In the control group (packed without yogurt), the Pseudomonas species predominated when the spoilage was obvious after 4-day storage at $10^{\circ}C$. The yogurt-mixed chicken meat package was found to have a significantly lower total viable count and significantly fewer coliform bacteria during storage. Furthermore, the yogurt package showed a growth-inhibiting effect on the Salmonella typhimurium, which were inoculated into the chicken meat pieces for the study. The study findings indicate that probiotic yogurt can be used in packing fresh chicken meat to decrease the population of spoilage bacteria therein and to extend its shelf life.

• Food Science and Preservation
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• v.9 no.1
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• pp.19-27
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• 2002

The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.

• Journal of the Korean Association of Geographic Information Studies
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• v.16 no.4
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• pp.153-170
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• 2013

This study was conducted to analyze the thermal comfort in the urban neighborhood park and to obtain a plan for improvement of the thermal environment. First, in the result of the analysis of the distribution characteristics of the park's main thermal environment factors and differences among types of space, temperature, relative humidity, and wind speed did not show a clear difference spatially. However, the median radiant temperature showed great differences according to the openness of the space and the covering material. According to the evaluation of thermal comfort by types of space based on derived thermal environmental factors, the PMV value of the square was the highest at 4.39, the paths showed 2.58, greenery 1.90, and resting spaces 0.42. In the result of the PMV regression model established for the evaluation of the significance of these thermal environment factors that decide thermal comfort, it showed that the relative significance to the PMV was as follows in decreasing order: median radiant temperature(1.084), wind speed(-0.280), temperature(0.013), and relative humidity(-0.009). When conducting a scenario analysis on the areas with need for improvement in thermal environment, it was found that through reflectivity, color and the change in the physical properties of packing materials the thermal comfort felt by the body could be improved, and it is believed that through this the improvement plan can be established.