• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.85-89
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• 2014

TTI is a small label of which the color changes by time-temperature history during food storage. The food shelf life (SL) was compared with that of TTI, the time for TTI to reach the end-point of its color change, for the various discrepancies in two Arrhenius activation energies (Ea), an important parameter of temperature dependence. The SL of TTI and food were mathematically simulated, based on zero-order and first-order kinetics, respectively. In the case Ea of food was smaller than that of TTI, the SL of food was larger than that of TTI, meaning TTI reaches the end-point of color change earlier even though food is still fresh. In the case of Ea of food > Ea of TTI, the food reaches the SL earlier than the TTI. In addition, the magnitude of ${\Delta}Ea$ between food and TTI led to the bigger ${\Delta}SL$. To be safe, $SL_{Food}$ > $SL_{TTI}$ would be practical although $SL_{Food}{\fallingdotseq}SL_{TTI}$ is ideal.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.75-81
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• 2017

Modified atmosphere packaging (MAP) of vacuum, 60% $N_2/40%$ $CO_2$, 100% $N_2$ and 100% $CO_2$ were examined to preserve fried fish cakes and extend their shelf life. When product packages in air were stored at 5, 10, and $15^{\circ}C$ with measurement in quality attributes, aerobic bacterial growth was found to be primary quality factor to determine the shelf life of the product. Huang's model was adopted to obtain the parameters for use in shelf life determination for a variety of packaging and storage conditions. Temperature dependence expressed in Arrhenius equation showed activation energies of 139.4 and 41.8 kJ/mol for inverse of lag time and growth rate of the microbial spoilage, respectively. MAP of 100% $CO_2$ could double the product shelf life at $10^{\circ}C$ compared to air package. High $CO_2$ concentration MAP at low temperature was found to be effective to prolong the shelf life.

• Applied Chemistry for Engineering
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• v.8 no.3
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• pp.524-532
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• 1997

ffects of radiation on the thermal and mechanical properties of modified epoxy resin and hydrogenated bisphenol-A type epoxy resin based neutron shielding materials to be used for radioactive material shipping and storage casks have been investigated. The onset temperatures of the shielding materials of KNS(Kaeri Neutron Shield)-201 and KNS-302 increased with the radiation dose, but those of KNS-202 and KNS-301 decreased at radiation dose above 0.5 MGy. In addition, the radiation dose rarely affected the change of weight of shielding materials with the variation in temperature. At radiation dose up to 0.1 MGy, thermal conductivities of shielding materials were not affected. The thermal expansion coefficients of the shielding materials of KNS-301 and 302 were affected to a less extent than those of KNS-201 and 202 by radiation. At radiation dose up to 0.1 MGy, the tensile strength, compressive strength and flexural strength of the shielding materials of KNS-202 and KNS-301 and 302 increased with the radiation dose. In contrast, those of KNS-201 decreased with an increase in the radiation dose. In addition, the amount of radiation dose on the shielding materials did not result in a measurable loss of specific gravity, weight and hydrogen content.

• Journal of Internet Computing and Services
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• v.21 no.2
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• pp.81-90
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• 2020

The purpose of this study is to study how to apply block-chain technology to prevent data forgery and alteration in the defense sector of AI(Artificial intelligence). AI is a technology for predicting big data by clustering or classifying it by applying various machine learning methodologies, and military powers including the U.S. have reached the completion stage of technology. If data-based AI's data forgery and modulation occurs, the processing process of the data, even if it is perfect, could be the biggest enemy risk factor, and the falsification and modification of the data can be too easy in the form of hacking. Unexpected attacks could occur if data used by weaponized AI is hacked and manipulated by North Korea. Therefore, a technology that prevents data from being falsified and altered is essential for the use of AI. It is expected that data forgery prevention will solve the problem by applying block-chain, a technology that does not damage data, unless more than half of the connected computers agree, even if a single computer is hacked by a distributed storage of encrypted data as a function of seawater.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.227-238
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• 2016

This review article highlights different types of nano-sized catalysts for the selective alcohol oxidation to form aldehydes (or ketones) with supported or immobilized metal nanoparticles. Metal nanoparticle catalysts are obtained through dispersing metal nanoparticles over a solid support with a large surface area. The nanocatalysts have wide technological applications to industrial and academic fields such as organic synthesis, fuel cells, biodiesel production, oil cracking, energy conversion and storage, medicine, water treatment, solid rocket propellants, chemicals and dyes. One of main reactions for the nanocatalyst is an aerobic oxidation of alcohols to produce important intermediates for various applications. The oxidation of alcohols by supported nanocatalysts including gold, palladium, ruthenium, and vanadium is very economical, green and environmentally benign reaction leading to decrease byproducts and reduce the cost of reagents as opposed to stoichiometric reactions. In addition, the room temperature alcohol oxidation using nanocatalysts is introduced.

• Journal of Animal Environmental Science
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• v.14 no.1
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• pp.15-22
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• 2008

This study was carried out to investigate the effect of enzyme complex on odor emission from swine slurry and the process of making swine liquid manure. Ammonia and hydrogen sulfide concentrations were significantly decreased by using the enzyme complex of liter per ton level of liquid swine slurry in the manure storage tank according to the time. Characteristics of liquid swine slurry were affected by the enzyme complex, total nitrogen and ammonia nitrogen contents were reduced compare with control. Ammonia and hydrogen sulfide concentrations in the finishing pig building and offensive odor compound on the boundary line of swine farm were significantly decreased by spraying in swine finishing building. In conclusion, the results obtained from this study suggest that using the enzyme complex of liter per ton level of liquid swine slurry for making liquid swine manure may improve the quality of swine liquid fertilizer and reduce odor emission. Also farm scale enzyme complex treatment may improve air quality in finishing pig building and deduce offensive odor compound of swine farm.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.66-70
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• 2005

In order to preserve the freshness of vegetables and to reduce the rate of decay, grapefruit seed extract (GFSE), a natural microorganism growth inhibiting agent, was applied during the preservation process of heat treated carrot and spinach. To investigate synergic effect of heat and GFSE treatment, carrots and spinaches were treated with or without 10 ppm of GFSE at $70^{\circ}C$. Surface color, texture and microbial counts of the samples were measured during storage at $4^{\circ}C$. GFSE showed an effective inhibitory activity against aerobic bacteria and yeast which might be involved in the decay of vegetables. Heat treatment at 2 min at $70^{\circ}C$ could also well preserve the color and texture of the vegetables. From the results, optimal concentrations of GFSE were 10 ppm and 50 ppm with heat treatment of 2 min $70^{\circ}C$ for the growth inhibitory effect to aerobic bacteria and yeast and preservation of color and texture.

• Journal of the Korean Society for Library and Information Science
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• v.44 no.4
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• pp.5-18
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• 2010

Library and information research is often directed towards either the management of resources (e.g., the economics of resource management), their storage and retrieval (e.g., much information retrieval research), and the users of these resources (the whole area of information behaviour. However, the question that is less often asked is, "What research do librarians want to have carried out to help them in their work?" Clearly, some of the topics just mentioned will fall into the priority areas, but what do librarians actually perceive will be of use to them. There is a notion that a research-practice gap exists in the field and perhaps the reason for that is that researchers do not ask the practioners what research will be of value to them. To find an answer to this question on a global basis would, of course, be impossible - at least impossible without the level of funding that would be difficult to obtain from any source. However, it is possible to carry out research on a national level that could prove useful both to practitioners and to the library and information research community. This was the aim of a project, supported by the Svensk Biblioteksf$\"{o}$rening (Swedish Library Association), which was carried out in 2008/2009. Ideas on potential research projects were collected from librarians themselves, from discussion group archives and from the professional journals in a number of countries. These ideas were then grouped thematically and formed the basis of two rounds of a Delphi process to solicit the opinions of a panel of librarians in different sectors, recommended by their peers as 'expert' in their field. The Delphi process was concluded with a workshop involving a subset of the panel. This paper will report on the results of the investigation, which attracted a great deal of interest within the profession in Sweden, and will also reflect on issues that were ranked lowly in the investigation. For example, not a great deal of priority was given to topics relating to the development and use of technology: why was this? And would the same result be found in other countries? One major area of research interest was into the future of libraries and a topic of relevance here, especially for academic and research libraries, is the changing information behaviour of researchers: what, now, do researchers want of libraries? Clearly, technology is playing a role here, but digitized resources and the World Wide Web may not be the answer to every researcher's need. Research into libraries and research for libraries ought to figure largely in the profession's view of its aims, objectives and visions of the future: but for it to do so requires a recognition that the work will not be done unless researchers and practitioners come together to determine how to approach the future.

• Journal of Life Science
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• v.14 no.5
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.