• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2002.02a
• /
• pp.395-400
• /
• 2002

지역농가, 농협 단위로 그 지역에서 생산되는 특산물을 직접 살균 가공할 수 있는 연속살균공정과 장치를 설계할 수 있는 프로그램을 웹프로그래밍 언어의 일종인 JSP와 자바를 이용하여 개발하였다. 식품의 산성도 및 물리적 특성과 미생물의 내열특성 등 공정을 설계하는 데 필요한 전문적인 정보를 데이터베이스로 구축하여 사용자가 식품의 특성에 대해 자세하게 모르더라도 쉽게 식품의 살균공정을 설계할 수 있었다. 연속살균장치를 구성하고 있는 부분은 크게 열교환기와 가열유지관, 펌프이며, 이에 대한 설계를 장치 설계 프로그램에서 하였다. 열교환기, 가열유지관등의 설계는 장치의 생산량 및 가격등을 결정하는 주요 요소이며, 살균장치의 성능을 결정짓는 주요한 인자가 된다. 연속살균공정을 설계하는 데 필요한 인자는 식품의 pH특성, 식품의 종류이며, 입력된 값을 이용하여 데이터베이스 내에서 살균할 미생물의 종류와 미생물의 내열특성을 찾아 살균공정을 계산하게 된다. 프로그램을 통해 살균가능한 온도와 시간을 출력한다. 연속살균장치 설계 프로그램의 입력인자는 식품의 살균온도, 식품의 생산량, 열교환기에 사용할 열매체의 종류이며, 프로그램 내에서 열교환기의 전열계수, 식품을 살균온도가지 가열하는 데 걸리는 시간등이 계산되며, 결과값으로 열교환기의 특성 및 파이프의 구경과 길이, 펌프의 용량, 단열관의 구경과 길이가 출력된다. 살균 장치 중 열교환기의 설계에 사용되는 스테인레스 파이프를 국내에서 사용되는 규격별로 데이터베이스화하였으며, 파이프 제작업체 48개 업체, 펌프 제작업체 54개(국내 15개 업체, 미국 39개 업체), 열교환기 제작업체 13개업체(국내 13개 업체)에 대해서 데이터베이스를 구축하여 프로그램을 사용해 설계된 장치를 사용자가 쉽게 제작할 수 있도록 하였다. 공정설계프로그램을 통해 설계된 공정은 데이터베이스에 저장이 되며 장치설계프로그램에서 쉽게 이전에 설계했던 공정을 이용할 수 있도록 하여 공정 설계와 장치설계를 연계하도록 하였다.

• The Plant Pathology Journal
• /
• v.31 no.4
• /
• pp.343-349
• /
• 2015

Citrus canker caused by Xanthomonas citri subsp. citri (Xcc) is one of the most important bacterial diseases of citrus. Because citrus canker is not found in many countries including European Union and Australia, Xcc is strictly regulated in order to prevent its spread. In this study, the effects of X-irradiation on Xcc growth either in the suspension or on the surface of citrus fruits were investigated. The suspension containing $1{\times}10^7cfu/ml$ of Xcc was irradiated with different absorbed doses of X-irradiation ranging from 50 to 400 Gy. The results showed that Xcc was fully dead at 400 Gy of X-irradiation. To determine the effect of X-irradiation on quarantine, the Xcc-inoculated citrus fruits were irradiated with different X-ray doses at which Xcc was completely inhibited by an irradiation dose of 250 Gy. The $D_{10}$ value for Xcc on citrus fruits was found to be 97 Gy, indicating the possibility of direct application on citrus quarantine without any side sterilizer. Beside, presence of Xcc on the surface of asymptomatic citrus fruits obtained from citrus canker-infected orchards was noted. It indicated that the exporting citrus fruits need any treatment so that Xcc on the citrus fruits should be completely eliminated. Based on these results, ionizing radiation can be considered as an alternative method of eradicating Xcc for export of citrus fruits.

• Journal of the Korean Society of Urban Environment
• /
• v.18 no.4
• /
• pp.439-453
• /
• 2018

The purpose of this study is to evaluate water quality characteristics of main drinking waters in natural parks, for providing the basic information of water quality and to propose the appropriate management method. to maintain the water quality standards. As a result of the analysis, microorganisms were mostly detected in the nature of natural park. And some sites are currently using UV sterilizer and ozone treatment, and it is considered appropriate to extend the use to other main drinking water. It is also good to boil drinking water at home. Turbidity is expected to improve through environmental cleanup. Overall, the main drinking water in the natural park is suitable for water quality standards, and it is considered that maintenance such as cleaning is necessary.

• The Korean Journal of Emergency Medical Services
• /
• v.23 no.1
• /
• pp.61-69
• /
• 2019

Purpose: The study aims to provide basic data to enhance the health of paramedics responsible for patient transport and treatment by analyzing the exposure level of paramedics to electromagnetic waves generated by electric devices used in ambulances. Methods: The study measured electromagnetic waves in ambulances in N region from July to December 2018. ME3030B produced by German Gigahertz Solutions was used to measure these waves and the maximum value was selected by moving it slowly in various directions. Each measurement part was selected and the mean value was calculated by repeatedly measuring at 10-minute intervals three times in total: $1^{st}$, $2^{nd}$, and $3^{rd}$ phase. Results: Among the electrical devices installed in the patient room of the ambulance measured at distances of 1 cm or 30 cm, results showed a high level of electric waves at the inverter ($26.25{\pm}39V/m$) and high level of electromagnetic waves ($564.00{\pm}31.75nT$) at the ozone sterilizer. According to measurements toward the front near the driver's seat, results indicated high levels of electric waves ($3.67{\pm}1.15V/m$) and electromagnetic waves ($450.00{\pm}19.52nT$) at the black box hard drive. Conclusion: Electromagnetic waves within the ambulance were stable and not beyond the range that might impact human health. However, in the case of the black box hard drive ($3.67{\pm}1.15V/m$, $450.00{\pm}19.52nT$) located under the passenger seat, it may have a direct effect on the human body and, thus it is necessary to move it to a storage area further away from the paramedics to minimized the impact.

• The Journal of Sustainable Design and Educational Environment Research
• /
• v.18 no.1
• /
• pp.38-48
• /
• 2019

The purpose of this study is to present a more effective daily checklist than the formal routine check before the experiment to prevent accidents in the university laboratory. To do this, we reconstructed the current daily checklist and previous research data and conducted a second Delphi survey. As a result, there were four general safeties such as arranging the laboratory, three mechanical safeties such as abnormal condition of machine and tool tightening parts, three electric safeties such as prohibition of loading around the electric distribution panel, six chemical safeties such as handling and managing harmful factors, three items of fire safety such as fire extinguisher inspection, five cases of gas safety gas container inspection, one item of biological safety such as the state of hand sterilizer management and one other item, which were provided in the daily checklist as twenty six categories in total. According to the opinions of related experts, it is necessary to have an easy and simplified daily checklist for actual daily checkups.

• Journal of the FoodService Safety
• /
• v.2 no.2
• /
• pp.59-66
• /
• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Biomolecules & Therapeutics
• /
• v.30 no.2
• /
• pp.126-136
• /
• 2022

Liver fibrosis is part of the wound healing process to help the liver recover from the injuries caused by various liver-damaging insults. However, liver fibrosis often progresses to life-threatening cirrhosis and hepatocellular carcinoma. To overcome the limitations of current in vivo liver fibrosis models for studying the pathophysiology of liver fibrosis and establishing effective treatment strategies, we developed a new mouse model of liver fibrosis using polyhexamethylene guanidine phosphate (PHMG-p), a humidifier sterilizer known to induce lung fibrosis in humans. Male C57/BL6 mice were intraperitoneally injected with PHMG-p (0.03% and 0.1%) twice a week for 5 weeks. Subsequently, liver tissues were examined histologically and RNA-sequencing was performed to evaluate the expression of key genes and pathways affected by PHMG-p. PHMG-p injection resulted in body weight loss of ~15% and worsening of physical condition. Necropsy revealed diffuse fibrotic lesions in the liver with no effect on the lungs. Histology, collagen staining, immunohistochemistry for smooth muscle actin and collagen, and polymerase chain reaction analysis of fibrotic genes revealed that PHMG-p induced liver fibrosis in the peri-central, peri-portal, and capsule regions. RNA-sequencing revealed that PHMG-p affected several pathways associated with human liver fibrosis, especially with upregulation of lumican and IRAK3, and downregulation of GSTp1 and GSTp2, which are closely involved in liver fibrosis pathogenesis. Collectively we demonstrated that the PHMG-p-induced liver fibrosis model can be employed to study human liver fibrosis.

• Journal of Korean society of Dental Hygiene
• /
• v.11 no.6
• /
• pp.973-983
• /
• 2011

Objectives : The oral care during early childhood plays an important role to maintain sound oral health during adulthood. As the number of children's using child care facilities is on the rise recently, the children's oral health awareness and behavior of the educators at nurseries and kindergartens are to be examined. Methods : A self-recording survey was conducted on 194 educators at the nurseries and kindergartens in Chungnam region. Results : The most frequently given snack was milk, 91.8 percent of the facilities had children brush their teeth, 63.4 percent made them apply fluoride and 56.2 percent kept children's toothbrushes in an ultraviolet rays sterilizer. There was a meaningful difference in the awareness of the necessity to educate children about oral health according to the offer of the opportunity to apply fluoride (p<0.05). A meaningful difference was found in the recognition of the necessity to educate children according to their grade (p<0.05) and to train teachers themselves (p<0.05). The most desirable persons in charge of oral health education were dentists in health centers (46.9%) in order. The more experience in teaching they have had (p<0.05), when they're married (50.5%) (p<0.05) and when they're not homeroom teachers (52.6 percent), the more regular checkups they have had (p<0.05). As for the importance of oral health and the results of regular checkups, those who had answered 'very important'(42.4%) showed higher rate of regular checkup (p<0.05) than those who had answered 'important'(23.9%). When teachers have the experience to get trained about oral care (96.3%), the practice frequency of brushing teeth was proved to become higher (p<0.05). Conclusions : The educators for children should recognize the importance of oral health education, educate children to practice oral health care, and the environment and systematic foundation should be established which the educators manage effectively.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.11
• /
• pp.5247-5253
• /
• 2012

The purpose of this study was to apply in the HACCP(Hazard Analysis Critical control) system of liquefied coffee and sikhe. The establishment of Critical limit during sterilization processing was measured by sterilization temperature and sterilization time for 30 days from April 1~30, 2012, and it was conducted at P company in Jincheon (Chungcheongbuk-do), korea. As a result, microbial(coliform, bacillus cereus, Clostridium perfringens and yeast & mold) of sikhe and liquefied coffee were detected before sterilization. In contrat, all microbial was not detected to Sikhe(238mL Can, 500mL and 300mL PP, 1.8L PP) after sterilization ($15{\pm}1$, $35{\pm}1$ and $45{\pm}1$ mins at $121{\pm}1^{\circ}C$, respectively) and Liquefied coffee was not detected after sterilization($121{\pm}1^{\circ}C$, $20{\pm}1$ mins). The sterilizer condition for deciding the most temperature and time were $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. In conclusion, the sterilization process would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and pathogenic bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. And it suggests that HACCP plan is necessary for monitoring method, monitoring cycle, solving method, education, training and record management during sterilization processing.

• Journal of Nutrition and Health
• /
• v.49 no.1
• /
• pp.43-50
• /
• 2016

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for ${\chi}^2-test$ and one-way ANOVA. Results: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.