• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Composites Research
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• v.37 no.3
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• pp.219-225
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• 2024

It is essential to develop a light-weight, high-performance structure for the deployable reflector antenna, which is the payload of a reconnaissance satellite, considering launch and orbital operation performance. Among them, the composite main reflector is a key component that constitutes a deployable reflector antenna. In particular, the development of a high-performance main reflector is required to acquire high-quality satellite images after agile attitude control maneuvers during satellite missions. To develop main reflector, the initial design of the main reflector was confirmed considering the structural performance according to the laminate stacking design and material properties of the composite main reflector that constitutes the deployable reflector antenna. Based on the initial design, four types of composite main reflectors were manufactured with the variable for manufacturing process. As variables for manufacturing process, the curing process of the composite structure, the application of adhesive film between the carbon fiber composite sheet and the honeycomb core, and the venting path inside the sandwich composite were selected. After manufacture main reflector, weight measurement, non-destructive testing(NDT), surface error measurement, and modal test were performed on the four types of main reflectors produced. By selecting a manufacturing process that does not apply adhesive film and includes venting path, for a composite main reflector with light weight and structural performance, we developed and verified a main reflector that can be applied to the SAR(Synthetic Aperture Rader) satellite.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Food Science and Preservation
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• v.13 no.3
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• pp.304-309
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• 2006

In order to examine the antimicrobial effect on dairy processing facilities and products, Prunus mume extinct (PME) was applied to the pilot plant system of dairy industry and yogurt, PME showed thermal and pH stability in the wide spectrum of temperature ($40{\sim}150^{\circ}C$) and pH ($4{\sim}10$) and remarkable antimicrobial activities against dairy spoilage microorganisms. As the result of aseptic treatment of dairy processing facilities with PME microbial colony including coliform bacteria was not detected canpore to those detected in the control. In the level of PME concentration which inhibit the growth of putrefactive microorganisms we could produce yogurt with good scores of sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1146-1151
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• 1998

To prevent deterioration of the jujube wine quality by using heat sterilization while commercial production, ultrafiltration and microfiltration were applied. The permeate flux and physicochemical properties of jujube wine determined by MF and UF membrane ($0.2\;{\mu}m$ pore size and 50 K dalton cut off) were investigated. The permeate flux increasing caused the increased operating pressure. The Hunter L value of jujube wine treated MF and UF was increased and that of b value was decreased. The turbidity of jujube wine treated MF and UF was largely decreased. And the values of pH, ethanol, total acid and soluble solid were decreased or were at the same level comparing with untreated jujube wine. Retention percentage of sugar and organic acid was more than 80% and was not influenced by operating pressure. Results of sensory evaluation indicated that the color of UF was superior to un-treatment and commercial ones. And the flavor and taste were not significantly different with untreated jujube wine. The quality deterioration of commercial jujube wine could be improved by MF and UF. According to the sensory evaluation, there was also not difference between MF and UF for preference test. Therefore, the quality of jujube wine could be improved by MF having better separation yield efficiency than UF.

• Journal of the Korean Society for Nondestructive Testing
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• v.18 no.2
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• pp.92-102
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• 1998

Prediction of failure behavior in filament-wound composite motor cases is one of the important issues for their reliable application. Acoustic emission during hydroproof testing of the cases is used to solve this problem. Based on the acoustic emission behavior, failure sites can be located successfully. The identification of failure modes is also possible using the distribution of acoustic emission amplitude. Due to the limitation in the number of samples, it is not possible to predict the final burst pressure of motor cases and the effect of impact damage on the final burst pressure.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.42 no.12
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• pp.91-102
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• 2005

Recently, concurrent error detection for the processor becomes important. But it imposes too much overhead to adopt concurrent error detection capability on the system. In this paper, a new approach to resolve the problems of concurrent error detection is proposed. A loop detection scheme is introduced to reduce the repetitive loop iteration and memory access. To reduce the memory overheat an offset to calculate the target address of branching node is proposed. Performance evaluation shows that the new architecture has lower memory overhead and frequency of memory access than previous works. In addition, the new architecture provides the same error coverage and requires nearly constant memory size regardless of the size of the application program. Consequently, the proposed architecture can be used as an cost effective method to detect control flow errors in the commercial on the shelf products.

• Journal of the Korean Society for Nondestructive Testing
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• v.21 no.6
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• pp.634-641
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• 2001

Shape memory alloy has been used to improve the tensile strength of composite by the occurrence of compressive residual stress in matrix using its shape memory effect. In order to fabricate shape memory alloy composite, TiNi alloy and A16061 were used as reinforcing material and mix, respectively. In this study, TiNi/A16061 shape memory alloy composite was made by using hot press method. However, the specimen fabricated by this method had the bonding problem at the boundary between TiNi fiber and Al matrix when the load was applied to it. A cold rolling was imposed to the specimen to improve the bonding effect. It was found that tensile strength of specimen subjected to cold rolling was more increased than that of specimen which did not underwent cold rolling. In addition, acoustic emission technique was used to quantify the microscopic damage behavior of cold rolled TiNi/A16061 shape memory alloy composite at high temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1742-1747
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• 2004

Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.