• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Journal of the Korean Ceramic Society
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• v.50 no.6
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• pp.470-475
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• 2013

In this study, we report that effects of a filler with a high coefficient of thermal expansion on a sealant for high-temperature ($750{\sim}850^{\circ}C$) SOFC. We designed a $SiO_2-BaO-ZnO-B_2O_3-Al_2O_3$ glass system with a softening temperature higher than $750^{\circ}C$. The properties of the glass system show not only low volumetric shrinking but also low swelling. The glass system did not create a crystal phase during along-term heat treatment. We fabricated a seal gasket with 0, 10, 15, and 20 wt% cristobalite added as filler materials with glass powder. The coefficient of thermal expansion of the seal gasket increased according to cristobalite content. During along-term heat treatment, the leak rate decreased by about 5% after a heat treatment in an oxidizing atmosphere at $750^{\circ}C$ for 2000 h, also decreasing by about 6% after a heat treatment in a reducing atmosphere at $750^{\circ}C$ for 1000 h.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.81.1-81.1
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• 2010

SOFC 발전시스템의 상용화를 위해 선행되어야 할 것은 스택의 안정적 출력 및 신뢰성 확보이다. 이를 이루기 위해서는 스택을 구성하는 구성요소의 신뢰성 있는 규격 및 검수가 필요하다. 즉, 셀, 밀봉재, 분리판 및 집전체로 대변되는 구성요소들이 스택에 장착되었을 때 그 기능을 최대한 발휘하면서도 점진적 또는 급격한 품질저하가 발생되지 말아야 한다. 특히, 셀의 경우 스택의 성능에 직접적인 영향을 미치는 구성요소로서 품질에 대한 명확한 검수기준이 필요하다. SOFC용 셀은 다공성 anode, 치밀한 전해질, 그리고 다공성 cathode로 구성된 세라믹 소결체이다. 이 때 치밀한 전해질에 결함이 내재되어 있거나 물리적 힘에 의해 신규로 발생할 경우, 연료로 사용되는 수소와 공기가 만나는 cross-over가 발생하게 된다. Cross-over는 연료가 소모되는 문제도 있지만 발열로 인한 Hot spot을 형성시켜서 주변과의 온도구배를 유발하고, 이로 인해 고체 전해질의 균열전파를 일으킬 수 있고 나아가 급격한 셀의 파괴를 야기할 수 있다. 본 연구에서는 SOFC에 사용되는 셀의 형상측정, 물리적 강도 및 결함 검출을 위한 검수기법을 개발하여 스택의 신뢰성 향상과 향후 규격표준화를 위한 기반을 제공하고자, 평판형 셀의 3차원 형상을 정밀하게 측정하는 장치와 일정 면압을 인가하여 특정 형상을 갖고 있는 셀의 물리적 파괴여부를 판단할 수 있는 장치, 그리고 셀의 전해질에 내재된 결함을 검출할 수 있는 장치를 제작하였다. 본 장치들은 $1,000cm^2$급 평판형 셀까지 검수할 수 있도록 고안하여 양산시스템에 접목시킬 수 있도록 고안된 것이다. 본 장치들을 이용한 검수결과, 현재 $700cm^2$급 평판형 셀의 경우 최대 camber가 4mm 이하, 전해질의 He leak rate는 $5{\times}10^{-5}mbar.l/s.cm^2$ 이하라는 검수규격을 본 연구소에서 운전하는 스택에 1차적으로 적용하였으며 현재 검수규격의 신뢰성 및 강화를 위한 연구를 수행 중에 있다.

• Journal of Biosystems Engineering
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• v.29 no.2
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• pp.131-140
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• 2004

본 연구에서는 배아미, 현미, 가능성쌀들 및 진공을 요하는 식품의 품질을 보존하기 위해서 연속식 자동진공포장기를 국내 최초로 개발하였다. 배아미의 진공포장 성공률은 92.6%이었고, 실패율 7.4%에서 진공포장기 자체에서 불완전 테이핑의 밀봉작업으로 진공이 서서히 풀리는 경우가 5.5%, 그리고 진공하기 전 자동비닐포장기에서 포장시 봉지 윗부분 밀봉이 불완전해 1.9%가 진공이 풀렸다. 이에 개발한 자동진공포장기의 진공포장성공률은 약 94.5%수준이었다. 진공포장기로 진공시간에 따른 진공압력을 측정하였고, 배아미 2, 3, 5 kg를 진공포장하는데 소요되는 시간은 각각 6, 8, 11초이었다. 진공포장으로 처리한 배아미와 진공포장 처리하지 않은 배아미를 각각 3재월간 저장실험하여 백도, 함수율, 과산화물가, 산가를 저장기간별로 분석하였다. 그 결과, 백도는 진공처리가 2 감소, 비처리가 4 감소하였고, 함수율은 진공처리가 0.8%감소, 비처리가 1.3%감소, 과산화물가는 진공처리가 최대 1.89 meq/kg까지 서서히 증가하였고, 비처리가 3.45 meq/kg까지 급속히 증가하였다가 서서히 감소하였다. 산가 역시 진공처리가 최대 0.71 mg/g까지 서서히 증가하였고, 비처리의 경우는 0.98 mg/g까지 급속히 증가하였다. 그리고 현미의 진공포장에서도 산가 및 과산화물가 변화가 배아미 경우와 비슷하였다. 또한 진공포장 제품에 인위적으로 쌀벌레들을 넣은 경우 15일 지나면 산소부족으로 모두 사멸하였다. 따라서 개발한 진공포장기로 진공포장한 경우 배아미 및 현미의 품질을 잘 보존할 수 있었다.

• Food Science and Preservation
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• v.6 no.3
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• pp.281-285
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• 1999

Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20$^{\circ}C$ for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.659-667
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• 2000

Quality attributes of fresh-cut green onion(Allium fistulosum L.) as affected by rinsing and packaging were investigated in terms of flesh weight, color, viable cell counts, sensory properties during storage at $10^{\circ}C$. Fresh green onions were trimmed, cut, and rinsed with cold water(approximately $5^{\circ}C$) as well as chlorine solution(100 mg/L) and then packaged in low density polyethylene film pouches of $63\;{\mu}m$ thickness. Rinsing treatments with cold water or chlorine solution did not significantly influence changes in microbial populations but sensory characteristics, resulting in cut green onions of better visual quality as compared to the control without rinsing. Fresh-cut green onions were also rinsed with cold water and packaged in sealed bags of low density polyethylene films with different thickness(22, 36, $63\;{\mu}m$), and stored at $10^{\circ}C$ for 18 days. Thickness of polyethylene film was a significant factor for microorganisms populations and sensory attributes. Mesophilic aerobic bacterial count after 13 days for the control, packed in punched film bags, was $3.07{\times}10^6}$ CFU/g, while those for samples in hermetically sealed bags ranged only $1.74{\sim}2.02{\times}10^5}$ CFU/g. Gas composition within the sealed packages changed from normal air to about $1.3{\sim}5.4%\;O_2$ and $4.0{\sim}8.0%\;CO_2$ after 13 days of storage. Particularly, the visual sensory quality of cut green onion samples was retained better in polyethylene film bags of $63\;{\mu}m$ thickness(gas transmission rate: 600 $O_2\;mL/day{\cdot}m^2{\cdot}atm;\;2,500\;CO_2\;mL/day{\cdot}m^2{\cdot}atm$) than in the others.

• Food Science and Preservation
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• v.15 no.5
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• pp.630-634
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• 2008

The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.11a
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• pp.1386-1390
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• 2007

This paper presents the equipment condition monitoring technology for the process or the equipment using statistical techniques. The equipment condition monitoring system consists of an empirical model to estimate the expected sensor values of process variables and a diagnose model to detect the abnormal condition and to identify the root source of the problem. The empirical model is constructed by the analysis of historic data. The diagnose model uses the sequential probability ratio test (SPRT) technique. The monitoring system was tested with real operating data acquired from the Reactor Coolant Pump Seal in the Nuclear Power Plant. It can detect the system degradation or failure at the early stage since it is able to catch the subtle deviation of process variables from normal condition.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.241-241
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• 2003

고체산화물 연료전지(Solid oxide fuel cell : SOFC)는 연료기체가 소유하고 있는 화학에너지를 전기화학반응에 의해 직접 전기에너지로 변화시키는 에너지 변환 장치이다. 고체산화물 연료전지의 특성은 인산형, 용융탄산염형 및 고분자연료전지 둥 다른 연료전지에 비해 효율이 높고 공해가 적으며, 연료개질기가 필요 없고 복합발전이 가능하다. 그러나 작동온도가 고온(100$0^{\circ}C$)이어서 연결재 및 전지의 구성요소가 고가이고 전류집전 및 밀봉 둥 문제점을 가지고 있다. 전극 지지체식 연료전지의 개발은 얇고 치밀한 전해질 제조를 가능하게 하여 낮은 저항을 가지기 때문에 저온에서 작동을 용이하게 하여 고온작동시의 문제점을 해결하기 위한 방안으로 박막제조공정에 대한 연구가 많이 이루어지고 있다. 또한 전지성능을 향상시키기 위해 전기화학적 반응면적과 가스 확산층을 넓게 하기 위한 기공률이 높고 전기전도도가 우수한 지지체 제작에도 많이 연구가 이루어지고 있다.