• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.174-178
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• 2001

Absorption potential of oak charcoal was estimated using simulated static and dynamic systems to establish a model for practical application of the charcoal in modified atmosphere (MA) packaging and during the storage of 'Fuji' apples. Practical MA packaging was performed using $60{\mu}m$ PE film zipper bags in which five apples were placed. Absorption potential of oak charcoal was $58.4{\mu}L/100g$ charcoal for ethylene and 583 mg/100 g charcoal for carbon dioxide. Effects of enclosing a 100 g-charcoal packet inside a MA package seemed not to last long enough for quality maintenance of 'Fuji' apples stored at $0^{\circ}C$ for three months. During extended storage, ethylene and $CO_2$ levels were not significantly reduced by charcoal treatment. Nevertheless, absorption of carbon dioxide appeared to alleviate the incidence of $CO_2$-related internal browning disorder. Modelling study of practical storage and marketing procedure indicates that 0.19 kg charcoal/day is required to offset $CO_2$ production from 15 kg of apples at $0^{\circ}C$. The amount of charcoal should be increased to 3.10 kg/day if ethylene is a target gas. From the practical point of view, the results suggest that charcoal could be used only for small unit packages for a short period.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.396-399
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated sesame (Korean and Sudan) and perilla seeds (Korea). The samples were sealed with packed pyrex tube (50 g respectively) and then irradiated with doses of 0, 1, 5 and 10 kGy at room temperature using a Co-60 irradiator. Each sample in ESR quartz tube were calculated with ESR signals by Bruker-EPR spectrometer for 4 weeks. Free radicals detected for irradiated and unirradiated samples were higher than those of unirradiated ones. Since the free radical concentrations linearly incresed with the applied doses $(1{\sim}10\;kGy)$, highly positive correlation coefficients $(R^2=0.9926{\sim}0.9994)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although the free radical concentrations decreased with storage time, the signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1271-1277
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• 2000

The extracts from tomatoes, apples, carrots, mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5 on the basis of sensory evaluation. The mixed extracts were divided into three lots and treated as follows. The first lot was heated for 15 sec at $96^{\circ}C$ without centrifugation and filtration, the second filtered through a ultramembrane filter. For the third one, the ultrafiltrate combined with autoclaved retentates on the membrane filter and the previous centrifugal precipitation. The mixed juices were stored in the glass bottles with atmosphere or in film package with nitrogen gas. And then they were stored at $4^{\circ}$ and $20^{\circ}C$. During storage the treated juices showed $pH\;4.07{\sim}4.10$, titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^{\circ}Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$ and fructose $3.46{\sim}4.14%$. The ultrafiltered juices showed yellow color, different from orange color of other treatment lots. Peroxidase activity and microbial population were inhibited by thermal treatment and ultrafiltration. The browning effects of the mixed juice of fruits and vegetables during storage were caused by ascorbic acid oxidation and non-enzymatic browning reaction, which could be reduced by change and packing with nitrogen gas instead of atmosphere inside bottles.

• Restorative Dentistry and Endodontics
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• v.30 no.1
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• pp.31-37
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• 2005

The aim of this study was to evaluate the effectiveness of sealer placement in simulated root canal extensions. Forty resin blocks were attained from the Endo-training Bloc. In each block. The simulated root canal was made with $\#20$, 80taper GT file. After each block was longitudinally split into two halves, a standardized groove was prepared on one canal wall of two halves to simulate the canal extensions with various irregularities. The two halves of each block were assembled and all simulated root canals were obturated by single cone method with AH26 sealer. Four different methods of sealer placement were used: group A, $\#20$ K-file; group B, ultrasonic file; group C, lentulo spiral; group D, EZ-Fill bi-directional spiral. All obturated blocks were stored in $100\%$ humidity at $37^{\circ}C$ for 1 week, Using a low speed saw, each block was sectioned horizontally. Images of the sections were taken using a stereomicroscope at $\times$ 30 magnification and a digital camera. The amount of the sealer in the groove was evaluated using a scoring system, a higher score indicated better sealing effectiveness. The data was statistically analysed by Fisher's Exact Test. The sealing score was the lowest, specially at the middle area of canal extensions in group A, and that was statistically significant difference from other groups. In conclusion, the ultrasonic file, lentulo spiral and EZ-Fill bi-directional spiral were effective methods of sealer placement in simulated canal extensions. The K file was the least effective method, specially at the middle area of canal extensions.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.

• Food Science and Preservation
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• v.6 no.4
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• pp.351-356
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• 1999

To develop and extend the shelf-life of vitamin C enriched fresh-cut apples using CA stored Fuji apples, dipping in 10% L-ascorbic acid and packaging with 0.03 mm LDPE, 0.04 mm PP and 0.08 mm Nylon/PE film(N$_2$displacement) were carried out. The changes of gas concentrations in the packaging and quality attributes of fresh-cut apples were examined during storage at 10$^{\circ}C$. The concentrations of O$_2$was maintained lower in Nylon/PE film than the other film, the level of O$_2$was in the range of 1∼3%. The increase of C$_2$H$_4$ concentrations in Nylon/PE film bag was more suppressed than the others. The vitamin C content of fresh-cut apples was enriched by dipping in L-ascorbic acid solution up to 241 mg$.$100 g-1 f.w., and the loss or that content was retarded differently by the package conditions of lower O$_2$level during storage. Browning in fresh-cut apples was shown after 6 days of storage in LDPE and PP film. but it was not shown by 14 days of storage in Nylon/PE film. Spoilage and off odor in fresh-cut apples were not detected up to 14 days of storage in Nylon/PE film. The results indicated that the vitamin C enriched fresh-cut apples can be processed from the long-term CA stored apples, and maintaining high quality of the products ill be possible in cases of the application of sealing packaging after O$_2$removal with film having low O$_2$permeability.

• Korean Journal of Plant Resources
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• v.22 no.2
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• pp.136-144
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• 2009

Germination tests on 3 species that have potential for use as sprout vegetables, such as Coreopsis tinctoria, Saussurea pulchella, and Matricaria recutica, were conducted for 20 days under different temperatures of $15{\sim}30^{\circ}C$, and conditions of light and dark. C. tinctoria showed germination of 83% under $15^{\circ}C$ and dark condition after 4 days, S. pulchella 51.7% under $25^{\circ}C$ and light condition after 20 days, and M. recutica 90.3% under $25^{\circ}C$ and dark condition after 4 days. To investigate optimum plantlet size before greening treatment, seeds germinated were allowed to grow under darkness. The optimum growth of C. tinctoria was obtained under $30^{\circ}C$ after 5 days, S. pulchella under $25^{\circ}C$ after 6 days, and M. recutica under $20^{\circ}C$ after 6 days. Greening treatment resulted in diminished longitudinal growth, but C. tinctoria and S. pulchella showed more vigorous latitudinal growth. Days required before marketing as sprout vegetables were different according to species - Three days of greening was good for C. tinctoria, 2 for S. pulchella, no greening for M. recutica. Generally, tightly sealed containers for minimum water loss were recommended for storage of sprout vegetables after harvest. However, storage methods for each species were different depending on various factors like temperature of storage, presence of ventilation holes of storage packages and forms of marketing. More detailed research for above 3 species is proposed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.6
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• pp.74-79
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• 2019

The military vehicle produces electric power through an engine-integrated serial hybrid generator that is connected to the engine and does not have a separate generator installation space. However, depending on the mechanical characteristics of the connection between the generator and the engine, iron oxide for internal rusting and lubrication grew scattered. The iron oxide is adhered to the starter to deteriorate the starting performance, and there is a problem that the noise of the leg due to wear of the gear is increased. To solve this problem, the connection spline material and the surface treatment of the engine were improved and the shape was changed to a grease sealing type to prevent the generation of iron oxide inside. As the shape of the generator connector composing the shafting system was changed, the integrity of the structure was confirmed through the torsional endurance test. In addition, through the actual vehicle load test, it was verified that no corrosion occurred during the target life span without internal corrosion. It was confirmed that the anti-scattering structure of the grease effectively suppresses the generation of iron oxide, thereby reducing the noise generated from the generator. In this paper, we propose a fundamental solution to the degradation of the starter and the noise generation by preventing the back corrosion caused by the serial hybrid generator installed between the engine and the transmission.