• Journal of Convergence for Information Technology
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• v.10 no.3
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• pp.200-207
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• 2020

The purpose of this study was to investigate the effect of mechanical massage on abdominal region on the reduction of abdominal fat in obese middle aged women. 10 middle aged obese women were participated in as subjects and executed 20~30min's mechanical abdominal massage for 4 weeks. At the beginning and end of 4 week's treatment, measured body composition, waist circumference and abdominal fat area and analyzed using SPSS. As a result, there were significant decrease in body weight(p= .003), % bodyfat(p= .018), waist circumference(p= .029), VFA(p= .007), SFA(p= .045) and TFA(p= .007) according to 4 weeks' treatment. Considering these results, it can be suggested that mechanical massage treatment on abdominal region in middle aged obese women be a effective method to reduce abdominal fat and furthermore to prevent and cure cardiovascular disease and metabolic syndrome caused by obesity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.701-709
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• 2012

The purpose of this study was to measure breast discomfort, breast pumping time, and breast milk compositions, specially lipid, calorie, and creamatocrit, after Oketani breast massage program. This study is a single group pretest-posttest design. Seventeen mothers who have preterm babies were received Oketani breast massage program. To evaluate the effects of Oketani massage program, data were measured the breast discomfort by the visual analogue scale, breast pumping time, and breast milk lipid, calorie, creamatocrit by a Creamatocrit plus machine, the standard centrifuge with digital calipers. The breast discomfort was significantly reduced after two Oketani breast massage programs(p<.05). In terms of composition of breast milk, lipid, calorie, and crematocrit were significantly increased after second Oketani massage program(p<.05). The Oketani breast massage program applied to mothers who have preterm babies could reduce breast discomfort and increase lipid, calorie, and creamatocrit of breast milk.

• Journal of the Korean Society of Radiology
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• v.16 no.6
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• pp.787-797
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• 2022

The purpose of this study was to confirm the reduction of pain and symptom relief of Parkinson's disease by vertically stimulating the spine through the application of a mechanical bed capable of thermal and massage stimulation. For this purpose, after confirming the segmental motion of the spine due to the use of a medical combination stimulation bed for Parkinson's disease patients, VAS, ODI, gait ability, and spiral drawing tests were performed, and the relationship between the variables was identified. In the 10-day visual analog scale and evaluation of low back pain dysfunction, the average trend of decreasing after bed use was confirmed. For walking ability, a decrease in the moving time and an increase in the moving distance were observed. In the spiral drawing test, the mean test time after using bed was significantly lower than before. As a result, it suggested the possibility of using it as an auxiliary method for recovery and pain relief of Parkinson's disease patients due to spinal segmental movement with mechanical heating and massage. However, this study is a preliminary study, and there is a small number of subjects, so additional research is needed that considers the number and condition of future subjects in detail.

• Journal of the Korean Society of Radiology
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• v.16 no.7
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• pp.879-887
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• 2022

In this study, we tried to confirm whether the mechanical sequential elevation method of the body pressure measuring bed actually induces segmental motion for each part of the spine. To this end, a lateral X-ray examination was performed, and it was confirmed that the sequential pressure device induces a step-wise segmentation of the spine by mechanically lifting each part of the spine vertically. Then, pain, walking ability, and depression scale were measured and analyzed in subjects who were aware of back pain. VAS(p<0.05) and ODI(p<0.05) for 10 days tended to decrease in average after bed use. In the gait ability test(p<0.05), as the number of times of bed use increased, the moving time in the test decreased and the moving distance increased. In addition, GSDDF(p<0.05) decreased after bed use. As a result, it was confirmed that the spinal segmentation caused by the heat and acupressure provided by the bed affected gait and depression as well as pain relief.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.6
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• pp.390-395
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• 2019

Hydrogymnastics so that sufficient exercise effect can be obtained using the resistance of water has a positive effect on patients who have to receive arthritis or rehabilitation treatment. However, the studies on the effect are insufficient, and the main cause of their effects has not been unclear yet. In this study, in order to identify the main cause of the effects of Hydrogymnastics, conducted Unsteady fluid flow simulation under the same conditions as the actual environment. The analysis model based on real hands, and the pressure fluctuation applied to the knuckle was analyzed by the computational fluid method. During the underwater movement of the hands, Various sizes of vortices were generated between fingers due to skin surface velocity and flow resistance. Pressure of about -500 Pa to +500 Pa is applied by the vortex flow. Also It was confirmed that the positive pressure and the negative pressure were continuously repeated up to maximum + 2000 Pa at the minimum of -2000 Pa at the portion where the direction was changed. Pressure fluctuations with a frequency of 20 Hz to 70 Hz were added continuously for each knuckle. These continuous pressure fluctuations provide a direct massage effect on the knuckles, an It is judged that the blood circulation at the relevant part is positively affected.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.