• Proceedings of the Korean Society of Marine Engineers Conference
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• 2011.06a
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• pp.196-196
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• 2011

최근 연구가 활발히 진행되고 있는 UV-LED를 활용한 살균 기술에 있어서 제조 공정상 고가를 유지하는 UV-LED는 그 살균 시스템의 발전에 큰 지장이 되고 있다. 이러한 문제점을 해결하기 위하여 본 연구에서는 LED의 갯수는 줄어들지만 살균 효율은 유지될 수 있는 시스템을 살펴보았다. 이 시스템에서는 UV-LED 갯수를 1개로 유지하며 이를 LED의 방사 Angle에 맞추어 꺾은 상태로 회전하게 되고 그 조광 범위가 향상된다. 또한 그 상태에서 조광구역과의 거리와 회전 시키는 스피드, Angle의 변화에 따른 최적의 위치 및 속도를 찾아보았다. 현재는 일반 가시광 LED를 이용하여 LED를 회전했을 때의 조광 범위와 조광의 정도에 대해서만 서술하였고 추후 UV-LED를 통하여 더 활발한 연구를 진행하려 한다.

• Journal of Chest Surgery
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• v.23 no.4
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• pp.622-639
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• 1990

The use of aortic valve homograft has been developed since 1962 when Ross and Barratt - Boyes independently replaced a diseased aortic valve with an orthotopically inserted homograft valve. And also surgical treatment of complex congenital cardiac malformations utilizing homograft extracardiac conduit has been tried with better result than any other prosthetic material. The present study was undertaken to clarify the safety tissue viability, sterility, after following our protocol of procurement of heart, dissection of aortic and pulmonic homograft, sterilization, cryopreservation, thawing and dilution, and transplantation on experimental animal, sheep. Tissue viability of valve and great artery was assessed by tissue culture. Sterility was evaluated by bacterial and fungal culture. The method used was proven no deleterious effect on the integrity of the valve. Tissue culture of valve tissue before, and after cryopreservation process resulted that active fibroblast growth was observed from homograft sterilized with antibiotics. And culture of the transplanted homograft from sacrificed animal showed active fibroblast growth. Pathologic examination of implanted valve tissue from sacrificed sheep showed mild calcification and minor change, but there were moderate and severe calcification of wall of great arteries.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.184-187
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• 2002

Blood products from slaughterhouses that are not hygienically prepared for disposal or food consumption pose a human health hazard. Gamma irradiation is an effective method for sterilization of blood products, but may introduce changes in the molecular characteristics of proteins. This study evaluated the effects of irradiation on animal plasma proteins. Bovine and porcine blood was obtained from a slaughterhouse and the plasma proteins purified and lyophilized. The secondary structure and molecular weight distribution of the plasma protein solutions and powders were examined after ${\gamma}$-irradiation at 1, 5, 7 and 10 kGy. Gamma-irradiation affected the molecular properties of the protein solutions, but not the protein powders. Circular dichroism and sodium dodecyl sulfate-polyacrylamide gel electrophoresis studies showed that increased doses of ${\gamma}$-irradiation decrease the ordered structure of plasma proteins in solution, and cause initial fragmentation of the polypeptide chains and subsequent aggregation.

• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.1
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• pp.87-98
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• 2020

This study analyzed milk consumption behavior of college students. According to the results of the analysis, the respondents mainly purchase milk with a capacity of 900 to 1,000 ml at the hypermarket. However, it was found that convenience stores mainly purchase 200 ml capacity. According to the results of factor analysis on milk purchase factors, milk purchase factors were classified into nutritional and cosmetic attributes. Nutritional properties include nutritional ingredients, sterilization method, bio-origin, quality, HACCP labeling, milk fat ratio, etc., and external properties include brand, manufacturer, packaging/package design, and manufacturing date. In order to expand the milk consumption of the young generation, I think it is necessary to strengthen marketing strategies.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.251-255
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• 2016

In year of 2013, anthracnose disease symptoms were observed on stem of stonecrop in a plant resource field, Southern Forest Resource Research Center, Jinju, South Korea. The disease symptoms were appeared 2-5 cm smudged irregular black spot color on the plant stems. Suspected pathogen was isolated from the lesion with surface sterilization method and identified it as Colletotrichum gloeosporioides by morphological characteristics and phylogenetic analyses. Artificially inoculated the isolated pathogen led to the similar disease symptom as originally observed in the field. The fungal pathogen was re-isolated from the inoculated lesion and it exhibited the same characteristics compared to the original isolate. This is the first report of anthracnose of stonecrop grown in open fields, caused by Colletotrichum gloeosporioides in Korea.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.43-50
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• 2002

To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at $120^{\circ}C$ (B), and blancing at $100^{\circ}C$ (C). The viscosity of tested apple puree was $2,600{\sim}5,856\;cp$, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged $4.15{\sim}11.92\;mg%$ and $6.18{\sim}10.65\;mg%$, respectively. Among free sugars tested, level of fructose was the highest $(5.43{\sim}8.87%)$, followed by glucose $(2.11{\sim}4.23%)$, sucrose $(1.64{\sim}2.94%)$, in that order. Since small amounts of ascorbic acid were detected $(1.54{\sim}1.83\;mg%)$, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.25-30
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• 2019

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization ($F_{121.1}=4$). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at $25^{\circ}C$. The hardness was maintained within 30% of its initial value. The minimum of hardness was $464.50{\pm}103.35g$ and maximum of hardness was $514.50{\pm}81.83g$. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from $28.83{\pm}1.05$ to $34.36{\pm}0.42%$. The yellowness was higher than that of control by 5%. The maximum value of yellowness was $34.36{\pm}0.42$. The general bacteria and molds and yeasts in corn kernel stored at $25^{\circ}C$ were not detected after 9 months of storage at $25^{\circ}C$. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature.

• Mycobiology
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• v.30 no.4
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• pp.208-212
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• 2002

For comparison of mycelial colonization of Phellinus linteus on logs, several techniques of inoculation were tested; sterilized short log inoculation, drilling inoculation and log-end sandwich inoculation. The mycelial colonization of P. linteus on logs was good in the treatment of sterilized short log inoculation, but poor in the traditional methods such as drilling inoculation and log-end sandwich inoculation. The initial mycelial growth and the full mycelial colonization of P. linteus in logs were the best in case of 20 cm logs under the condition of 42% moisture content. Also, the initial mycelial growth of P. linteus was accelerated over 12 hours of sterilization. Burying method of logs after $5{\sim}6$ months of incubation was the best for formation of basidiocarps of P. linteus. The formation of fruiting body of P. linteus was quite good in the cultivation house at $31{\sim}35^{\circ}C$ and over 96% of relative humidity.

• Journal of the Korean housing association
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• v.19 no.1
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• pp.79-88
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• 2008

Hot water is used by having a wash, dishes, taking tub and drinking water in residential buildings, and the use objective is to raise comfort of human body sense, washing and sterilization effect and so on. Cold & hot water supply system is understanded simpler than HVAC systems relatively, so it is true that pace of performance improvement is slower than other systems for plan and technical development. In this study, the performance evaluations are conducted under the condition of composition ratio by 1:1 for cold & hot water supply manifold system using functionally complex valves such as constant flow regulating valve and 3-way mixing valve in the area of $105.6m^2$ apartment which consist of the largest part of the whole apartment. Also, flow rate related to simultaneous use of faucets and change of hot water temperature are compared with the existing method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.49-54
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• 2009

The effects of filling temperatures of broth and degassing method on the residual oxygen content and gas composition in the pouch and physical strength of packaging material for Samgyetang depending on the contamination of broth on the sealing layer and sterilization process were investigated. The residual oxygen content in the broth and the oxygen proportion in the headspace of package were decreased with the increase of broth temperature at filling into the pouch from 50 to 100. When the products were packaged as air-contained (Air), manually squeezed the upper side of package out to minimize the headspace (Degas) and flushed with nitrogen gas ($N_2$-Flushing) while maintaining the broth temperatures of Samgyetang at 50 or 85. The residual oxygen content and oxygen proportion were increased in the order of $N_2$-Flushing