• Transactions of the Korean Society of Automotive Engineers
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• v.1 no.1
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• pp.131-139
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• 1993

Low cycle fatigue characteristics of cast aluminum alloy A356 with a yield strength and ultimate strength of 229 and 283 MPa respectively was evaluated using smooth axial specimen under strain controlled condition. Reversals to failure ranged from 16 to 107. The cast aluminum alloy exhibited cyclically strain-gardening behavior. The results of low cycle fatigue tests indicated that the conventional low cycle fatigue tests indicated that the conventional low cycle fatigue life model was not a satisfactory representation of the data. This occurred because the elastic strain-life curve was not-log-log linear and this phenomena caused a nonconservative and unsafe fatigue life prediction at both extremes of long and short lives. A linear log-log total strain-life model and a bilinear log-log elastic strain-life model were proposed in order to improve the representation of data compared to the conventional low cycle fatigue life model. Both proposed fatigue life models were statistically analyzed using F tests and successfully satisfied. However, the low cycle fatigue life model generated by the bilinear log-log elastic strain-life equation yielded a discontinuous curve with nonconservatism in the region of discontinuity. Among the models examined, the linear log-log total strain-life model provided the best representation of the low cycle fatigue data. Low cycle fatigue life prediction method based on the local strain approach could conveniently incorporated both proposed fatigue life models.

• Journal of the Korean Wood Science and Technology
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• v.39 no.2
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• pp.163-171
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• 2011

Because Japanese cedar shows lower mechanical performance, glued-laminated timber (glulam) can be a better way to utilize Japanese cedar for structural purpose. However, low yield of higher grade lamination from log makes it difficult to design structural glulam. This study was aimed to increase the yield of higher grade lamination and provide higher efficiency of manufacturing structural lamination by ultrasonic log sorting technology. Logs were sorted by an existing log grading rule regulated by Korea Forest Research Institute (KFRI). It was found that the KFRI log grading rule contributed to finding better logs in viewpoint of the volumetric yield and it can reduce the number of rejected lumber by visual grading. However, it could not identify better logs to produce higher-grade products. To find an appropriate log-sorting-method for structural products, log diameter and ultrasonic time of flight (TOF) for the log were considered as factors to affect mechanical performance of resulting products. However, it was found that influence of log diameter on mechanical performance of resulting products was very small. The TOF showed a possibility to sort logs by mechanical performance of resulting products even though a coefficient of correlation was not strong (R = 0.6). In a case study, the log selection based on the ultrasonic TOF of the log increased the yield of the outermost tension lamination (E8 or better grade, KS F 3021) from 2.6% to 12.5% and reduced LTE5 (lower than E5 grade) lamination from 43.6% to 10.3%, compared with the existing KFRI log grading rule.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.42-47
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• 2007

Effect of chlorine dioxide ($ClO_2$) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of $ClO_2$ solution, respectively, After $ClO_2$ treatment, fish paste samples were individually packaged and stored at 4$^{\circ}C$. The initial microbial loads of samples were 3.8 log CFU/g in total bacterial count, and 2.5 log CFU/g in yeasts and molds. Microbial growth of fish paste during storage showed that populations of total bacteria, yeast and mold were significantly reduced by $ClO_2$ treatment. In particular, the treatment of 50 ppm $ClO_2$ decreased total bacterial count the most significantly among the $ClO_2$ treated fish pastes. The pH and VBN of fish paste decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of treated fish paste increased during storage, regardless of $ClO_2$ concentration. This study showed that 50 ppm chloride dioxide was the optimum dose level to extend the shelf-life of fish paste.

• Journal of KIISE:Computing Practices and Letters
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• v.15 no.10
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• pp.781-785
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• 2009

We can constantly gather personal life log from developed mobile device. However, gathered personal life log in mobile environment have a large amount log and uncertainty such as uncertainty of mobile environment, limited capacity and battery of mobile device. Tagging task using a landmark such as a key word should be required to overcome the above problem and to manage personal life log. In this paper, we propose new tagging method and a life log tagging interface using high level context recognizer based on probability. The new tagging method extract high level context such as landmark of life log using recognizer which is modeled from bayesian network and recommend recognized high level context to user using tagging interface. Finally user can directly do tagging task to life log. This task is a special feature in our process. As the result of experiments in task support level which include usability, level of a goal, function and leading, we achieved a feeling of satisfaction of 81%.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.324-330
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• 2021

In this study, the microbial levels on mixed vegetable salads, fresh fruits, and frozen fruits distributed in Korea were comparatively analyzed by food group, region, and quarter. Samples were collected from big markets in large cities from 2018 to 2019 and used for microbiological analysis. The levels of aerobic bacteria for mixed vegetable salads, fresh fruits, and frozen fruits were 6.48, 5.07, and 3.78 log CFU/g, respectively. As a result of analyzing the quarterly contamination levels of aerobic bacteria, the first quarter contamination level was 5.12 log CFU/g while the second quarter showed 6.26 log CFU/g, the third quarter 5.73 log CFU/g, and the fourth quarter 4.42 log CFU/g. A higher number of aerobic bacteria was observed in the second and third quarters when the temperature was higher. There was no difference in the number of bacteria by region. The levels of the coliform group were 1.98 - 3.93 log CFU/g in all samples, and Escherichia coli was detected at 1.38 log CFU/g in 3 out of 27 mixed vegetable salads. Since the mixed vegetable salad and fresh fruit used in this study exceeded the standard (3 log CFU/g) for unheated foods and E. coli was detected in three fresh fruits, stricter hygiene management in the manufacturing stage of salads and fresh fruit is required.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.295-300
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• 2012

The purpose of this study was to analyze microbiological hazards for plants, cultivation environments and personal hygiene of perilla leaf farms at the harvesting stage. Samples were collected from three perilla leaf farms(A, B, C) located in Gyeongnam, Korea and tested for sanitary indications, fungi and pathogenic bacteria(Escherichia coli O157:H7, Listeria monocytogens, Salmonella spp., Staphylococcus aureus and Bacillus cereus). As a result, total bacteria and coliform in perilla leaf were detected at the levels of 4.4~5.2 and 3.4~4.3 log CFU/g, respectively, but E. coli was not detected in all samples. Among the pathogenic bacteria, B. cereus(perilla leaf: 2.0~2.4 log CFU/g, stem: 1.4~2.1 log CFU/g, water: 0.7 log CFU/ml, soil: 4.2~5.0 log CFU/g, hands: 3.0 log CFU/ hand, gloves: 2.1~2.4 log CFU/100 $cm^2$, glothes: 1.5~2.8 log CFU/100 $cm^2$) and S. aureus(3.4 log CFU/hand) were detected in all samples and worker's hand from farm A, respectively. However, other pathogenic bacteria were not detected. This study demonstrates that perilla leaf at the harvesting stage was significantly contaminated with microbial hazards.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.3
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• pp.153-159
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• 2018

Many researches have been carried out on carbonation, a representative deterioration in underground structure. The carbonation of RC (Reinforced Concrete) structure can cause steel corrosion through pH drop in concrete pore water. However extension of service life in RC structures can be obtained through simple surface protection. Unlike the conventional deterministic maintenance technique, probabilistic technique can consider a variation of service life but it deals with only normal distributions. In the work, life time-probability distributions considering not only normal but also log distributions are induced, and repair cost estimation technique is proposed based on the induced model. The proposed technique can evaluate the repair cost through probabilistic manner regardless of normal or log distribution from initial service life and extended service life with repair. When the extended service life through repair has log distribution, repair cost is effectively reduced. The more reasonable maintenance strategy can be set up though actual determination of life-probability distribution based on long term tests and field investigations.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.159-165
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• 2015

The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were $1.7{\sim}4.7log\;CFU/cm^2$ (total bacteria), $0.4{\sim}4.0log\;CFU/cm^2$ (coliform), $0.9{\sim}4.2log\;CFU/cm^2$ (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers' hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.785-790
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• 2013

The purpose of this study was to investigate the hazards from onions and their cultivation areas. A total of 32 samples were collected from onion farms and tested for biological (sanitary indicators, and pathogenic bacteria and fungi) and chemical (heavy metals and pesticide residues) hazards. Aerobic bacteria and coliforms were detected at a level of 0.2-7.1 log CFU/g (or mL) in the soil and agricultural water, 1.6-3.6 log CFU/g on surface of the onion, 0.0-6.0 log CFU/hand (or $cm^2$) on the workers' hands, clothes, and gloves, and 4.7 log $CFU/cm^2$ on the onion bags. Fungi were detected at a level of 0.0-5.0 log CFU/g (or mL, hand, or 100 $cm^2$) in all the samples. Staphylococcus aureus was detected at a level of 1.2 log CFU/hand on the workers' hands, the detection level of Bacillus cereus was up to 4.8 log CFU/g in the soil. However, Escherichia coli (and in particular strain O157:H7), Listeria monocytogenes, and Salmonella spp. were not detected. Although heavy metals were detected in the environment (in soil and agricultural water) and pesticide residues were detected in onion, the levels were lower than the regulation limits.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.