• ETRI Journal
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• v.26 no.6
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• pp.589-596
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• 2004

Packaging technologies for a broadband and narrowband modulator with a traveling wave electro-absorption modulator (TWEAM) device were developed. In developing a broadband modulator, the effects of the device and packaging designs on the broadband performance were investigated. The optimized designs were obtained through a simulation with the result that we developed a broadband modulator with a 3 dB bandwidth of 38 GHz in the electrical-to-optical (E/O) response, an electrical return loss of less than -10 dB at up to 26 GHz, an rms jitter of 1.832 ps, and an extinction ratio of 5.38 dB in a 40 Gbps non-return to zero (NRZ) eye diagram. For analog application, the effect of the RF termination scheme on the fractional bandwidth was studied. The microstrip line with a double stub as a matching circuit and a laser trimming process were used to obtain an $S_{11}$ of -34.58 dB at 40 GHz and 2.9 GHz bandwidth of less than -15 dB.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.192-199
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• 2001

The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

• 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 Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.303-310
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• 2017

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. 'Choongwang' Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.

• JSTS:Journal of Semiconductor Technology and Science
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• v.17 no.3
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• pp.363-369
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• 2017

Phase-change random access memory (PRAM) has been emerged as a potential memory due to its excellent scalability, non-volatility, and random accessibility. But, as the cell current is reducing due to cell size scaling, the read-sensing window margin is also decreasing due to increased variation of cell performance distribution, resulting in a substantial loss of yield. To cope with this problem, a novel adaptive read-sensing reference current generation scheme is proposed, whose trimming range and resolution are adaptively controlled depending on process conditions. Performance evaluation in a 58-nm CMOS process indicated that the proposed read-sensing reference current scheme allowed the integral nonlinearity (INL) to be improved from 10.3 LSB to 2.14 LSB (79% reduction), and the differential nonlinearity (DNL) from 2.29 LSB to 0.94 LSB (59% reduction).

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.398-401
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• 2005

The characteristic of sheet metal process is the few loss of material during process, the short processing time and the excellent price and strength. Such press-forming process are the used machine ability and the characteristic, used material, the accuracy of the part which becomes processing and side condition of a process are considered and the designed. The purpose of this study is apply efficiently sheet metal forming processing by 3D formation-analyzed program simulations in the site. By a study, forming process was simulation to drawing and trimming and cam process using static-implicit method software. By making apply this to an industrial site the productivity improvement and cost reduction etc. effect able was predicted.

• Journal of Animal Science and Technology
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• v.66 no.3
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• pp.603-613
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• 2024

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0℃, -1℃, and -2℃). Aging and trimming loss at -2℃ treatment showed lower values than at 0℃ and -1℃ treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at -2℃. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0℃ and up to 3 weeks at -1℃ and -2℃. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at -2℃.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.634-642
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• 2016

Chinese cabbage is produced and consumed as a main material for kimchi and as a staple vegetable in Korea throughout the year. However, due to environmental changes unbalance between supply and demand is repeated annually, requiring development of long-term storage technologies. Chinese cabbages, were harvested, put in plastic boxes, and precooled at $2^{\circ}C$ for 24 hours using forced air precooler. After precooling, Chinese cabbages were MAP-treated with 0.02 mm HDPE film and functional film and stored at low temperature ($1{\pm}0.5^{\circ}C$). The weight-loss rates after 9-weeks of storage were 8.47% in the control group, 4.07% in the HDPE film-treated group, and 3.07% in the functional film-treated group, respectively, suppressing weight loss. Trimming loss rate after 6-weeks of storage was 6.86% in the functional film MAP-treated group and lower than 7.50% in the control group. In the sensory test with 7 points as the limit of commodity, the control group lost it after 6-weeks of storage while the MAP-treated groups retained over 7 points. The functional film MAP-treated group showed over 6 points for processing as kimchi until 9-weeks of storage, proving that Pallet-type MAP storage is effective for extending storage life of spring Chinese cabbage.