• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.263.1-263.1
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• 2013

탄소나노튜브(CNT)를 이용한 초소형 X선 튜브는 근접 암치료, 비파괴 X선 영상 장치, 휴대용 X선 분광계 등에서 X선 발생소스로 많이 연구되고 있다. 2극형 CNT 에미터의 경우 구조가 단순하여 초소형 X선 튜브에 쉽게 장착할 수 있지만 아노드의 전압과 전류가 연동되기 때문에 튜브의 조작성이 제한적이다. 3극형은 상대적으로 복잡한 구조이고, CNT에서 방출된 전자가 게이트 전극으로 흐르는 누설 전류 그리고 절연체와 충돌하여 차징을 발생시킬 수 있기 때문에 직경이 좁은 초소형 X선 튜브에 구현하기가 쉽지 않다. 하지만 초소형 X선 튜브를 다양한 X선 장치에 응용하기 위해서는 아노드 전압과 전류의 독립된 조작이 가능한 3극형 CNT 에미터가 반드시 구현되어야 한다. 본 발표에서는 전자빔의 아노드 집속을 강화하고 절연체에서의 차징을 줄이는 포커싱 기능의 게이트(FFG) 구조를 제안하였고. 이를 적용하여 초소형 X선 튜브들을 제작하고, 분석하였다. FFG 구조가 성공적으로 적용된 초소형 X선 튜브는 게이트 누설 전류 없이 뛰어난 전류 및 X선 방출 특성을 보였다. 이와는 달리, 몇몇 초소형 X선 튜브들에서는 게이트 누설 전류가 나타났고, 아노드 전압에 의한 게이트 전압 상승이 발생하여 불안정한 구동 특성을 보였다. 초소형 X선 튜브를 밀봉하지 않고 진공 챔버에서 실험한 결과, 유도된 게이트 전압은 상당한 시간이 흐르거나 진공챔버에 공기를 주입하고 다시 진공상태로 만들면 유도전압이 제거되는 것을 볼 수 있었다. 결론적으로 CNT에서 방출된 전자빔이 정상궤도를 벗어나 게이트 누설전류와 차징에 의한 게이트 유도전압을 발생시키면 초소형 X선 튜브가 불안정한 구동을 하고, 결국 튜브의 심각한 결함으로 나타나게 된다. 즉, 게이트 누설 전류와 유도된 게이트 전압은 3극형 CNT 에미터가 장착된 초소형 X선 튜브의 디자인과 제작에 있어서 성공 기준이 될 수 있다.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1326-1330
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• 2000

Kimchi, made from seasonal baechu (Chinese cabbage), was sealed in PP trays with a Nylon/CPP lid film and stored at various temperatures (0, 10, $20^{\circ}C$) to investigate the feasibility of detecting its fermentation degree by measuring gas composition inside the packages. The gas composition inside the kimchi package continuously changed due to $CO_2$ evolution during fermentation. Regardless of temperature, the fermentative gas accumulation in the package caused $CO_2$ concentration to increase by two-stepwise pattern, but $O_2$ concentration to decrease exponentially. As $CO_2$ concentration increased secondarily, the pH values of kimchi decreased proportionally (r>0.968). The production of $CO_2$ during kimchi fermentation was stimulated at higher temperatures and affected by seasonal factor. Kimchi made from winter baechu produced more fermentative gas than that from summer baechu. It was suggested that the changes in $CO_2$ concentration could be used as a characteristic index for indicating the fermentation course of packaged kimchi products.

• Journal of Radiation Industry
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• v.9 no.2
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• pp.91-102
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• 2015

The iridium disc, generally used in industrial radiography, is examined to find the fracture morphology and fine particles remaining on the shear blank surface. Randomly selected 1,200 discs were observed under a scanning electron microscope tilted more than $45^{\circ}$. Fracture surfaces are classified into three groups: (1) surface fall-out, (2) fracture on the edge and (3) multi-step brittle fracture, which shows the mutual relationship between the fracture morphology and remaining particles. Fracture particles were removed by cleaning the discs in a ultrasonic bath with acetone and collected at the bottom. Removed number of the particles were counted for each different group of fracture surfaces. Followings are conclusions: (1) About 80.5% of discs (966/1,200), have sound plastic shear surfaces with particles remained. (2) About 2% discs accompany surface fall-out's having large particles tens of ${\mu}m$, which is stable not to be pulled out even after the considerably long time of ultrasonic cleaning. (3) About 5% discs contain the fractures on the edge and the particles are removed thoroughly within 30 minutes. (4) 234 discs out of 1,200 discs have multi-step fracture surfaces whose particles never removed in a short period of time but come out very slowly. Such a disc having multiple-step fracture is attributed to the promate cause to the 'leaker'. It is noted here that the discs having mutiple-step fractures should be treated separately with special care, and it is need to study how to treat them.

• Food Science and Preservation
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• v.6 no.4
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• pp.376-379
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• 1999

In an attempt to test the storage life of late maturing-medium grapes, Sheridan, Tano Red and Muscat Bailey A cultivated widely in Korea, were selected as test samples. These grapes were treated with SO2 gas and packed with polyethylene film, then stored at 0$^{\circ}C$ under 90% RH. Total weight decreased with the storage days and the loss extent of Sheridan was the least. Abnormal grapes increased along with the storage days and occurred rapidly after 90% days. After 135 days, these were produced as the following order. Sheridan < Muscat Bailey A < Tano Red. The external appearances were deteriorated with the storage days. After 135 days, these indices of Sheridan, Muscat Bailey A and Tano Red wen 6.3, 5.0 and 1.7, respectively, showing the most satisfactory result from Sheridn. Water content decreased along with the storage days. The soluble solids content and the proportionality of sugar to acids increased with the storage days, however the titratable acidity decreased. Considering these results, the storage lifes were excellent by the order Sheridan, Muscat Bailey A and Tano Red.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.3
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• pp.246-252
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• 2021

The basic properties and volume stability of the ultra-rapid setting cement mortar containing low-quality recycled aggregate with a higher water absorption and lower specific gravity than relavent Korea Standard were experimentally confirmed. The mix proportion without recycled aggregate followed that of the general repair mortar used in the fields. 15% and 30% of the fine aggregate was substituted by the recycled aggregate in the mixtures with and without latex emulsion, and properties and characteristics of the mortar including mortar flow, setting time, compressive and flexural strength, and linear deformation under sealed and unsealed conditions were evaluated. It was confirmed that when low-quality recycled aggregate was used by 30%, there were risks of decrease in the early-age strength by up to 50% within 24h and increases in drying shrinkage by up to 2 times for 2 weeks compared to the the mixtures without the recycled aggregate.

• Journal of the Korean Society of Radiology
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• v.15 no.7
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• pp.1057-1064
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• 2021

This study was conducted by simulating the same environmental conditions as the actual biopsy to observe the change in formaldehyde(HCHO) concentration in the indoor air during ultrasound guided biopsy. Changes in HCHO concentration in the room were measured by successively performing five steps: sealing the ultrasound room, ventilation, opening formalin containers, sealing formalin containers, and re-ventilating. Trends of measured HCHO concentration changes were visualized using graphs. As a result of analyzing the consistency of the concentration change values measured three times using the intra-class correlation coefficient, it was found to be 0.989, which was statistically significant(p<0.05). Based on the results of this study, we hope that medical workers working in the HCHO exposure environment of the field of radiology part will improve their awareness of the necessity of exposure management at work, and actively discuss the establishment of an environment for exposure control and preparation of countermeasures.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.324-324
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• 2022

식생활이 풍요로워진 우리나라는 국민의 포화지방산 섭취량이 빠르게 증가하고 있는데 섭취량을 줄일 필요성이 있다. 최근 우리나라의 콩가루, 두유 시장규모는 건강과 국산 열풍으로 2016년부터 연평균 13%씩 성장 중이며 국산콩 사용량이 두부 다음으로 많다. 콩은 풍부한 단백질과 더불어 건강에 좋은 불포화 지방산함량이 높다. 하지만 높은 불포화지방산 함량은 저장성을 떨어뜨리는 역할을 한다. 본 연구에서는 불포화지방산함량이 상이한 3가지 콩을 3종류의 포장재에 밀봉 포장하여 상온과 저온에서 3개월간 저장실험을 하였다. 저장안정성 평가는 유지를 추출하여 산가측정을 하고 가스크로마토그래피(GC)를 이용하여 지방산함량 변화를 확인하였다. 산가는 저장기 간에 따라서 매달 산가가 유의적으로 증가하는 경향을 보였으며, 저장 온도에 따라 초기, 상온, 저온모두 각각 유의적인 차이를 보였다. 콩 종류에 따라서도 유의적인 차이를 보였는데 포장재에 따라서는 차이를 보이지 않았다. 저장기간에 따라 콩가루의 지방산 변화는 대찬콩은 저온에서 올레산이 감소하는 경향을 보였고, 호심콩은 상온, 저온 처리구 모두에서 올레산과 리놀레닉산이 감소하는 경향을 보였으며, 49-3-1-8 콩은 상온, 저온 처리구 모두에서 올레산, 리놀레산, 리놀레닉산이 감소하는 경향을 보였지만 호심 상온처리구에서 리놀레닉산이 감소한 것을 제외하고는 유의미한 결과값을 얻지 못하였다. 저장 3개월차에 산가는 상온, 저온 처리구 모두에서 호심콩가루가 가장 낮게 나왔는데 이것은 이중결합이 하나라 비교적 안정성이 높은 올레산함량(~80%) 때문으로 보인다. 반면에 49-3-1-8 콩은 이중결합 3개로 가장 산화되기 쉬운 리놀렌산 함량이 비교적 많아 가장 산가가 높게 나왔다. 결과적으로 올레인산 함량이 높은 호심 콩 가루가 가장 저장안정성이 좋을 것으로 보인다.

• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.