• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.547-555
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• 2021

A catalyst-plasma reactor was applied to the storage of agricultural products, e.g., apple and kiwi, to remove the ethylene generated during the storage. Two 1-m³ unit containers were prepared, and the long-term storage stability of the control group at room temperature was compared with that of the experimental group of which the produced ethylene was treated by the catalyst-plasma reactor. In case of the experimental group, a small amount of ozone was injected to the unit container to suppress the growth of microorganisms such as mold. The apples and kiwis were stored at room temperature for 50 and 57 days, respectively, and the changes in ethylene concentration, hardness, sugar content, acidity, and loss rate were compared. The ethylene concentration during the storage for the control group was higher than that for the experimental group, indicating that the ethylene was effectively removed. Hardness, sugar content, and sugar acid ratio after the storage were better than before the storage, and in particular, the storage stability of kiwifruit was improved significantly. In addition, after the storage, the loss rates of apples and kiwis in the control group were 10 and 54.1%, respectively, but the loss rates in the experimental group were 6 and 34.8%, respectively. Therefore, the storage stability of the experimental group was a lot better than that of the control group.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.1
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• pp.66-78
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• 2004

The objective of this study was to apply the vibration technique to reduce the viscosity of bonding adhesives and thereby compare the bond strength and resin penetration in enamel and dentin achieved with those gained using the conventional technique and vibration technique. For enamel specimens, thirty teeth were sectioned mesio-distally. Sectioned two parts were assigned to same adhesive system but different treatment(vibration vs. non-vibration). Each specimen was embedded in 1-inch inner diameter PVC pipe with a acrylic resin. The buccal and lingual surfaces were placed so that the tooth and the embedding medium were at the same level. The samples were subsequently polished silicon carbide abrasive papers. Each adhesive system was applied according to its manufacture's instruction. Vibration groups were additionally vibrated for 15 seconds before curing. For dentin specimen, except removing the coronal part and placing occlusal surface at the mold level, the remaining procedures were same as enamel specimen. Resin composite(Z250. 3M. U.S.A.) was condensed on to the prepared surface in two increments using a mold kit(Ultradent Inc., U.S.A.). Each increments was light cured for 40 seconds. After 24 hours in tap water at room temperature, the specimens were thermocycled for 1000cycles. Shear bond strengths were measured with a universal testing machine(Instron 4465, England). To investigate infiltration patterns of adhesive materials, the surface of specimens was examined with scanning electron microscope. The results were as follows: 1. In enamel the mean values of shear bond strengths in vibration groups(group 2, 4, 6) were greater than those of non-vibration group(group 1, 3, 5). The differences were statistically significant except AQ bond group. 2. In dentin, the mean values of shear bond strengths in vibration groups(group 2, 4, 6) were greater than those of non-vibration groups(group 1, 3, 5). But the differences were not statistically significant except One-Up Bond F group. 3. The vibration group showed more mineral loss in enamel and longer resin tag and greater number of lateral branches in dentin under SEM examination.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.279-286
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• 2005

Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage ($10^{\circ}C$) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1906-1912
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• 2014

To evaluate the effect of freezing temperature on quality of blueberries, blueberry fruit was frozen at -20, -45, and $-70^{\circ}C$ immediately after harvest. After 24 hr of freezing, frozen blueberries were stored at $-20^{\circ}C$ for 2 months. Blueberries were thawed at $4^{\circ}C$ or $25^{\circ}C$ and subjected to subsequent analyses of drip ratio, fruit hardness, pH of juice, color, and sugar content. Frozen berries at all three temperatures did not show any significant difference in pH or sugar content compared with fresh berries. The drip ratio of berries decreased as the freezing temperature decreased. Thawing conditions significantly affected the drip ratio of berries frozen at $-20^{\circ}C$. Hardness of berries was significantly reduced after freeze-thawing. Freezing and thawing reduced total aerobic bacteria and yeast/mold numbers by more than 2 log regardless of freezing or thawing temperature ($4^{\circ}C$ or $25^{\circ}C$). Cross-section of blueberries did not show different shapes by freezing temperature. Further studies such as sensory evaluation are needed to determine the optimum freezing temperature regarding quality and cost.

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• Journal of Korea Foundry Society
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• v.18 no.5
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• pp.431-438
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• 1998

Microstructure of A356 aluminum alloys cast in the permanent mold was investigated by optical microscope and image analyzer, with particular respect to the shape and size distribution of iron intermetallics known as ${\beta}-phase$ ($Al_5FeSi$). Morphologies of the ${\beta}-phase$ was found to change gradually with the Be:Fe ratio like these. In Be-free alloys, ${\beta}-phase$ with needlelike morphology was well developed, but script phase was appeared when the Be:Fe ratio is above 0.2:1. With the Be:Fe ratios of 0.4:1-1:1, script phase as well as Be-rich phase was also observed. In case of higher Be addition, above 1:1, Be-rich phase was observed on all regions of the specimens, and increasing of the Be:Fe ratios gradually make the Be-rich phase coarse. It was also observed that the ${\beta}-phase$ with needlelike morphology was coarsened with increase of the Fe content in Be-free alloys. However, in Be-added alloys, length and number of these ${\beta}-phases$ were considerably decreased with the increased Be:Fe ratio. Beryllium addition improved tensile properties and impact toughness of the A356 aluminium alloy, due to the formation of a script phase or a Be-rich phase instead of a needlelike ${\beta}-phase$. The DSC tests indicated that the presence of Be could increase the amount of Mg which is available for $Mg_2Si$ precipitate hardening, and enhance the precipitation kinetics by lowering the ternary eutectic temperature.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.159-167
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• 1999

Sandwich injection molding is one of the remarkable polymer processes recently developed from conventional injection molding. But it is almost impossible to do theoretical investigation that we've researched it through numerical simulation. In this paper, numerical simulation on the study of sandwich injection molding is based on Finite Element Method and FAN/Control Volume method. In addition to conventional filling parameter that can confirm skin polymer melt front, new filling parameters have been introduced to confirm core polymer melt front advancement. These filling parameters are defined in each layer which is divided to solve temperature field along the thickness direction. One can notice different filling patterns resulted from the variation of material properties such as viscosities and power-law indexes, and processing conditions such as switch-over times and wall temperatures. It gives us a better understanding of the sandwich injection molding process. And we can recognize that it's the core polymer spatial distribution after the completion of filling that is the most important key point to use this process for industrial molding process.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.6
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• pp.644-649
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• 2013

Today, there are lots of progresses in the field of lens researches, especially in the microlens fabrication. Unlike normal lenses, microlens has been widely used as a role of improving the performance of photonic devices which increase the optical precision, and also used in the fields of the display. In this paper, polymer microlenses with $300{\mu}m$ diameter were replicated through hot-embossing from nickel mold which was fabricated by micro-EDM. After hot-embossing process, the polymer microlenses have a rough surface due to the crater formed by micro-EDM process, which is projected onto the surface of the lenses. The surface of polymer microlenses was polished using solvent vapor to improve the surface roughness of the microlenses without changing their shape. In the experiment, the surface roughness was improved with the processing time and vapor temperature. Also, the roughness improvement was greatly affected by the solubility difference between polymer and solvent.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.11
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• pp.1577-1586
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• 2011

This study was carried out to estimate effects of synbiotics containing anaerobic microorganisms and prebiotics on in vitro fermentation characteristics and in situ disappearance rate of fermented total mixed ration (F-TMR). For the in vitro trial, ninety vinyl bags were prepared to analyze temperature, pH, ammonia concentration, microbial growth rate and short chain fatty acid concentration. For the in situ trial, one hundred twenty nylon bags were prepared to analyze dry matter (DM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) disappearance rate. Treatments consisted of a basal diet (US) with prebiotics and probiotics from anaerobic mold (MS), bacteria (BS), yeast (YS) or compound (CS). It was found that temperatures at 14 and 21 days were significantly higher (p<0.05) in the YS and CS than in the others. The pH at 21 days was lower in the CS than in the US. The synbiotic treatments had significantly increased (p<0.05) ammonia concentration at 21 days. The DM disappearance at 72 h was significantly higher (p<0.05) in the MS and CS than in the others. ADF and NDF disappearance rate tended to increase at a rate similar to the DM disappearance rate. Therefore, this study suggests that synbiotics (probiotics with prebiotics) may partially help the quality of fermentation and digestibility of TMR (MS and CS) as fiber disappearance.

• Journal of the Korean Ceramic Society
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• v.53 no.4
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• pp.386-392
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• 2016

Heat insulation plates of fumed silica were prepared by mixing fumed silica, SiC powder and chopped glass fiber by a high speed mixer followed by pressing of the mixture powder in a stainless steel mold of $100{\times}100mm$. Composition of the plates, particle size of SiC, and type of inorganic binder were varied for observation of their contribution to heat insulation of the plate. The plate was installed on the upper portion of an electric furnace the inside temperature of which was maintained at $400^{\circ}C$ and $600^{\circ}C$, for investigation of heat transfer through the plate from inside of the electric furnace to outside atmosphere. Surface temperatures were measured in real time using a thermographic camera. The particle size of SiC was varied in the range of $1.3{\sim}17.5{\mu}m$ and the insulation was found to be most excellent when SiC of $2.2{\mu}m$ was incorporated. When the size of SiC was smaller or larger than $2.2{\mu}m$, the heat insulation effect was decreased. Inorganic binders of alkali silicate and phosphate were tested and the phosphate was found to maintain the heat insulation property while increasing mechanical properties.