• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.263-270
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• 1995

In order to promote the prevention of microbial and enzymatic spoilage and to retain the freshiness, sweet persimmons harvested in Gyeongsangnam-do were treated with graperfruit seed extract(GFSE)-CaCO3 mixture and stored in the proper packaging conditions. A low concentration of GFSE showed effective growth inhibition of plant pathological bacteria and fungi, Enterobacter pyrinus and Fusarium sp., which were involved in the decay of fruits and vegetables. GFSE was stable to heat treatment; its antimicrobial activity was not changed by heat treatment upto 10$0^{\circ}C$. However, when the temperature was raised to 12$0^{\circ}C$, about 90% of total activity was retained within 30 min. GFSE was also highly stable to broad pH changes; its activity was not changed in the range of pH 2.0 to pH 12.0. The physiological function of cell membrane in the spores of Bacillus cereus and the hyphae of Fusarium sp. was destroyed by treating with GFSE. It was observed that treating sweet persimmons with GFSE minxture and storing them in strech-wrapped packages could prolong the greshness of sweet persimmons and reduce quality deterioration.

• Journal of Fisheries and Marine Sciences Education
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• v.16 no.2
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• pp.210-217
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• 2004

Cooling technology has been a vital prerequisite for the rapid, if not explosive, growth of the electronic equipment industry. This has been especially true during the last 20 years with the advent of intergrated circuit chips and their applications in computers and related electronic products. The purpose of this study is to develop a telecommunication equipment cooling system using a thermoelectric module combined with cooling fan. Thermoelectric module is a device that can perform cooling only by input of electric power. In the present study, the cooling package using the thermoeletric module has been developed to improve the thermal performance. The cooling characteristics of the electronic chip was placed into the subrack and it can be rapidly assembled or disassembled in the equipment rack. As a preliminary experiment, the cooling performances between a conventional way using a cooling fin and a proposed method applying the thermoelectric module was comosed and analyzyed. The cooling performance at a simulated electronic component packaging a thermomodule operated well.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.138-138
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• 2003

Low temperature co-fired ceramic (LTCC) technology offers significant benefits over the other established packaging technologies for high density, high microwave frequency, and fast signal application. Most conventional electroceraramics do not meet the basic requirements in respect of sinterability for LTCC technology. Attention is, therefore, focused on the role of glasses because of the capability they supply with lower sintering temperatures. In this study, commercial ceramic (MBRT-90) in the system BaO-N $d_2$ $O_3$-Ti $O_2$ (BNT: 40 ~ 80 wt%) and L $a_2$ $O_3$- $B_2$ $O_3$-Ti $O_2$ glass (LBT;60 ~ 20 wt%) were prepared. These glass/ceramic composites were evaluated for sintering behavior, phase evaluation, densities, interface reaction, crystallinity, microstructure and microwave dielectric properties. It was found that the addition LBT glass frits significantly lowered the sintering temperature to below 90$0^{\circ}C$ and as temperature increased (750~90$0^{\circ}C$) densification developed dynamically which was meant to be as over 95% of relative density. It is supposed that in the microstructure, the grain size was increased accompanying with the formation of different phases such as LaB $O_3$ and Ti $O_2$ under the condition of increasing sintering temperature. The sintered bodies represented applicable dielectric properties, namely 20 ~ 40 for $\varepsilon_{{\gamma}}$, ~ 10000 GHz for Q* $f_{0}$ and 10~80 ppm/$^{\circ}C$ for $\tau$$_{f}$. The results suggest that the composite is one of feasible candidates for the microwave use in LTCC technology.y.e use in LTCC technology.y.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.57-64
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• 1997

The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• Food Science and Preservation
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• v.16 no.2
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• pp.147-154
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• 2009

Radish sprout was packaged with different materials. PO and PC are both hard case PET(polyethylenterephthalate) and has 6 holes and no holes, respectively. LO, LM and LH are anti-fogging OPP(oriented polypropylene) film which have different oxygen transmission rates. The oxygen concentration and weight loss rate in PO packaged were higher than any other packages. The soluble solid contents of radish sprouts packaged with PO showed much increased during storage. The pH increased during storage but pH of the samples packaged with high oxygen transmission rate was relatively low. Radish sprouts in LO had lower b value as compared to other samples. The result of ${\Delta}E$ value was generally high during storage period, especially at 7 days storage. The contents of total polyphenolic compounds and free radical scavenging activity of radish sprout packaged with PC and LO were high. Total aerobic bacteria of sprouts in PC and LO was much higher than others. The result of organoleptic qualities showed that the radish sprouts packaged with LM had a good score in terms of overall acceptability until 7 days storage.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.4 s.37
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• pp.275-280
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• 2005

We propose a new approach to greatly simplify the fabrication of conventional nanoimprint lithography (NIL) by combined nanoimprint and photolithography (CNP). We introduce a hybrid mask mold (HMM) made from UV transparent material with a UV-blocking Cr metal layer placed on top of the mold protrusions. We used a negative tone photo resist (PR) with higher selectivity to substrate the CNP process instead of the UV curable monomer and thermal plastic polymer that has been commonly used in NIL. Self-assembled monolayer (SAM) on HMM plays a reliable role for pattern transfer when the HMM is separated from the transfer layer. Hydrophilic $SiO_2$ thin film was deposited on all parts of the HMM, which improved the formation of SAM. This $SiO_2$ film made a sub-10nm formation without any pattern damage. In the CNP technique with HMM, the 'residual layer' of the PR was chemically removed by the conventional developing process. Thus, it was possible to simplify the process by eliminating the dry etching process, which was essential in the conventional NIL method.

• Journal of the Microelectronics and Packaging Society
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• v.29 no.2
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• pp.59-64
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• 2022

Effects of film stack structure and peeling rate on the peel strength of screen-printed (SP) Ag/polyimide (PI) systems were investigated by a 90° peel test. When PI film was peeled at PI/SP-Ag and PI/SP-Ag/electroplated (EP) Cu structures, the peel strength was nearly constant regardless of the peeling rate. When EP Cu was peeled at EP Cu/SP-Ag/PI structure, the peel strength continuously increased as peeling rate increased. Considering uniaxial tensile test results of EP Cu/SP-Ag film with respect to loading rate, the increase of 90° plastic bending energy and peel strength was attributed to increased flow stress and toughness. On the other hand, viscoelastic PI film showed little variation of flow stress and toughness with respect to loading rate, which was assumed to result in nearly constant 90° plastic bending energy and peel strength.

• Food Science and Preservation
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• v.18 no.4
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• pp.429-435
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• 2011

The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water ($O_3$), 15 ppm chlorine dioxide solution ($ClO_2$) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with $O_3$ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of $CO_2$ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of $O_3$ and $ClO_2$. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.