• Food Science and Preservation
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• v.3 no.2
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• pp.149-154
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• 1996

In order to develovpment of new sterilizing method applied to food industry, effects of ozone treatment on microorganisms, associated with food hygiene were investigated. Microorganisms were immersed in water and sparged with ozonised air(ozone concentration, 3mg liter-1) at an air flow rate of 5 liter min-1. When organisms were treated with benzoic acid and sorbic acid of 0.4∼1.0g/$\ell$, respectively, they were not dectable perfectly. Sodium benzoate had an effect on Penicillium islandicum. When bacteria were sparged with ozonised air, Pseudomonas aeruginosa completely inhibited at 60 minutes, and the killing Aspergillus flavus and Penicillium islandicum. Also, all of bacteria were inactivated after immersed with ozonated water for 10minutes, but two fungal species were not effective.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.30 no.3
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• pp.59-64
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• 2016

Applications of electrolytic ion water generated by the oxidation-reduction have gradually been expanded due to their strong sterilizing power and a surface active force. We demonstrate the effect of the multi-layer type electrode for effective ion water generation. The multi-layer type electrode has ability to generate stronger acid and alkali water by increase of the electrode reactive area. Also power consumption efficiency enhances because the electrodes disposed in middle position of the reactive cell raise the usage rate by overlapped effect as an electrolysis electrode.

• The Korean Journal of Health Service Management
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• v.11 no.4
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• pp.203-211
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• 2017

Objectives : This study aims to design a method for drying forceps jars. As part of the process, holes were made in the forceps jars. Drying time, rate of wet pack, and cost of rewashing linen were then determined. Moreover, the study looked into the bacteria incidence rate in the forceps jars. This study suggests a practical way for preventing infection in a hospital through a surgical device. Methods : This study investigated the effect of forceps jars with holes on reducing drying time, rate of wet pack, and cost of rewashing linen. It also looked into the bacteria incidence rate in the forceps jars through a parallel design. Data was collected and analyzed using SPSS version 21. Results : The drying time of a forceps jars was remarkably reduced from $18.44{\pm}0.2$ minutes(non-hole forceps jars) to $0.58{\pm}0.02$ minutes(4-hole forceps jars). The rate of wet pack of non-hole forceps jars was 51.4%. However, the rate of 4-hole forceps jars reached 4.6%. The cost of rewashing linen saw a decline from 38,073 won to 3,381 won. In addition, no bacteria and virus were detected from the 24-hours usage of forceps jars even though the jars had holes. Conclusions : The 4-hole forceps jars greatly increased work efficiency as a result of the reduced drying time, rate of wet-pack and cost of rewashing linen. The 4-hole forceps jars did not influence their sterilizing effect.

• Corrosion Science and Technology
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• v.11 no.6
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• pp.232-241
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• 2012

This work focused on corrosion of carbon steel bolted GECM/Al parts in tap water and NaCl solutions. In tap water and NaCl solutions, open circuit potential of GECM and its potentials in a series of carbon steel bolt>Ti>Al became active. Regardless of test materials, open circuit potentials in tap water were noble, and increasing NaCl concentration, its potentials became active. Immersion test of single specimen showed that no corrosion occur in Ti and GECM. In tap water, carbon steel bolt didn't show red corrosion product and in chloride solutions, corrosion rate in 1% NaCl solution was greater than its rate in 3.5% NaCl solution and red corrosion product in 1% NaCl solution was earlier observed than that in 3.5% NaCl solution. It seems that this behavior would be related to zinc-coatings on the surface of carbon stee l bolt. On the other hand, aluminium was corroded in tap water and chloride solutions. Corrosion of aluminium in tap water was due to the presence of chloride ion in tap water by sterilizing process.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.105-113
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• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• Transactions on Electrical and Electronic Materials
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• v.11 no.5
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• pp.226-229
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• 2010

Many methods exist that promote wound healing, including light therapy, which consists of light beams that assist the human body in treating and sterilizing wounds, as well as regenerating cells. Irradiation with specific wavelengths of either laser or LED light has been shown to induce beneficial proliferation of fibroblasts that, depending on the size of the wound, can be effective in promoting wound healing. The experiments in this study utilized 8 week old 250~300 g Male Sprague Dawley Rats (ILAR Code: NTacSam:SD) and included a non-irradiation group and a 525 nm green LED irradiation group (n of each group = 7). In experiments animals were allowed to rest for 24 hours after wounds had been excised, which was followed by non- irradiation or 525 nm green LED irradiation therapy one hour per day for 9 days. Immunohistochemical staining was conducted for cytokeratin in order to precisely measure the defect size. In addition, Masson's trichrome staining was utilized in order to compare levels of collagen between the 525 nm green LED irradiation group and the non-irradiation group. Animals exposed to 525 nm green LED irradiation (p<0.05) healed at a faster rate and had increased collagenosis compared with the non-irradiated control group. Thus, treatment with 525 nm green LED irradiation had a beneficial effect on wound healing and should be considered as a possible alternative to low power laser treatment.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.537-545
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• 1995

Quality changes of lettuce were studied during storage to investigate the efficiency, cooling properties and the washing and storage effects of immersion-type hydrocooling. As a result of plotting the nondimensionalized lettuce temperature versus cooling time, its cooling rate coefficient was shown to be $-0.365\;min^{-1}{\sim}-0.255\;min^{-1}\;(R^2=0.99{\sim}0.88)$. Rate of weight loss was not significantly (p>0.05) different between lettuces with various treatment conditions during storage at $5^{\circ}C$. However, during storage at $15^{\circ}C$, weight loss of hydrocooled lettuce was lower than that of non-treated lettuce after from 10 to 15 days. Especially, The lettuce packed with PE was more effective than that packed with try in terms of packing condition after hydrocooling. Lettuce pretreated with sterilizing agent, packed with PE vinyl film, removed residual water after hydrocooling had lower decaying rate than any other lettuces. Changes of L and b values in hydrocooled lettuce were slower than those of non-treated one. During changes of chlorophyll content, the initial value, $115.7{\sim}147.3\;mg%$ was decreased to $50{\sim}60%$ after 25 days of storage at $5^{\circ}C$ and within 15 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall total and coliform count and its growth rate during storage. The respiration rate of hydrocooled lettuce at $5^{\circ}C$ was $23.95\;mg{\cdot}CO_2/kg\;hr$, which is 10% of those of non-treated lettuce.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.841-849
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• 1996

Quality changes in carrot during storage were studied to investigate the efficiency, cooling properties and the washing and storage effects of hydrocooling method. As a result of plotting the nondimensionalized carrot temperature versus cooling time, its cooling rate coefficient was shown $-0.0171min^{-1}{\sim}-0.0121min^{-1}\;(R^{2}=0.99{\sim}0.95)$, and $-0.141min^{-1}{\sim}-0.0038min^{-1}\;(R^{2}=0.98{\sim}0.92)$ in package condition7. Rate of weight loss and change in moisture content of carrot were not significantly different by treatment conditions during storage at $5^{\circ}C$. During storage at $15^{\circ}C$, however, weight loss of hydrocooled carrot was lower than that of non-treated carrot from the 30th to 40th day. Especially, PE was more effective than tray for packaging hydrocooled carrots. Carrot pretreated wish sterilizing agent, packed with PE vinyl film and with residual water removed after hydrocooling showed a lower decaying-rate than any other carrots. Changes in Hunter L and b values of hydrocooled carrot were slower than those of non-treated one. The carotenoids contents of stored carrot $(0.736{\sim}0.780mg%)$ decreased to $9{\sim}43%$ after 40 days of storage at $5^{\circ}C$ and before 20 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall microbial and coliform counts and their growth rate during storage.

• Food Engineering Progress
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• v.13 no.2
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• pp.122-129
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• 2009

Ultraviolet (UV) is widely used as a sterilizing agent in restaurants and catering facilities in Korea. Efficacy of UV sterilizers (UVS) was investigated against E. coli on the inner bottom of stainless steel cups. UV intensity on the bottom of cups varied widely with the locations of cups in UVS, showing higher values at center while lower values at outskirts. The deviations in UV intensity were remarkable on top shelf, but alleviated as proceeded to middle and bottom shelves. Inactivation of E. coli was proportional to the UV intensity and treatment time, consequently to UV dose, and showed a pseudo-first-order kinetics with tailing. Initial inactivation rate constants ($K_{1}$) deviated with the locations of the cups, while final inactivation rate constants ($K_{2}$) showed comparable values. An equation for the calculation of the proposed UV treatment time was suggested.

• Journal of the Korean Society of Industry Convergence
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• v.5 no.1
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• pp.75-80
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• 2002

In this study, the initial number of bacteria before ozone sterilizing shows 290 per $1m{\ell}$ in RUN 1 and RUN 2 equally, but the removal rate shows more than 50% in RUN 1, and 100% in RUN 2 respectively when ozone injection amount is $0.28mg/{\ell}$. It is regarded as a satisfactory result that E-coli concentration without ozone contact is 890, rapid removal effect of E-coli is observed in $0.28mg/{\ell}$ of ozone, and E-coli is removed perfectly in $0.84mg/{\ell}$ of ozone. It is thought that an excellent efficiency is obtained for vibrio alginolyticus because the initial number of bacteria before ozone contact is positive, but it is altered to negative after ozone contact. CODcr shows the tendency which is somewhat reduced as the ozone injection is increased, but the general effect is appeared not so much, and it is thought that the tendency is caused by the reason that sea water contains much salt which is estimated as a component of CODcr, therefore it is regarded that ozone contact has not an important effect on salinity. It is thought that the frequency of changing salt water in the fish preserve of a sliced raw fish restaurant can be reduced to under the standard because NTU of 7 days after sea water injection is 0.70 in the experiment of turbidity, hut more than 50% of turbidity removal efficiency is appeared at $0.28mg/{\ell}$ of ozone injection, and it shows 70% at $0.84mg/{\ell}$ of ozone injection in RUN 1 and RUN 2 commonly.