• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.31-36
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• 2023

This study was conducted to evaluate the efficacy of sodium hypochlorite in eliminating Escherichia coli strains from leafy green and stem vegetables, which are frequently sold at community service centers. A cocktail of non-pathogenic E. coli and enterohaemorrhagic E. coli (E. coli O157:H7) was used to artificially contaminate the vegetables (initial numbers of bacteria 7-8 log CFU/g). The contaminated vegetables were soaked in sodium hypochlorite for 5 min and then washed three times with running water. After the treatment, number of viable bacterial cells on the vegetables was estimated. Sodium hypochlorite treatment reduced the E. coli population by 1-2 log CFU/g on leafy green and stem vegetables, a significant reduction from the initial number. Further, sodium hypochlorite showed better antimicrobial efficacy for leaves with a larger surface area, less roughness, and softness. There was no significant difference in the antimicrobial effect between 100 and 200 mg/kg of sodium hypochlorite. Therefore, it is not necessary to increase sodium hypochlorite concentration than the level suggested in the school meal hygiene management guidelines. However, sodium hypochlorite treatment is not sufficient to achieve a safe level of microorganisms on leafy green and stem vegetables since they generally have a high abundance of microorganisms on their surface. Thus, an alternative cooking method for fresh leafy green and stem vegetables in summer should be developed to ensure they are safe for consumption.

• Restorative Dentistry and Endodontics
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• v.33 no.1
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• pp.54-65
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• 2008

The purpose of this study was to determine the effect of sodium hypochlorite and steam autoclaving on the cyclic fatigue of nickel-titanium endodontic files. Two types of files with a .06 taper and #30 were used, $K3^{(R)}$ (SybronEndo, Glendora, California, USA) and Hero $642^{(R)}$(Micro-Mega, BesanCon, France). The files were divided into 6 experimental groups containing 10 files each group depending the soaking time in 6% sodium hypochlorite solution and number of cycles of steam autoclave. After sterilization, a cyclic fatigue test was performed on each file, and the fracture time was recorded in seconds. The control group underwent the cyclic fatigue test only. After the test, the surface characteristics of the files were observed using scanning electron microscopy (SEM). All groups containing the Hero 64~ files showed a similar cyclic fatigue fracture time. However, the cyclic fatigue fracture time with the $K3^{(R)}$ files was significantly shorter in groups which were treated with sodium hypochlorite than in the control group (P < 0.05), SEM revealed both Hero $642^{(R)}$ and $K3^{(R)}$ files to have significant corrosion on the file surface in groups treated with sodium hypochlorite, compared with the sharp and regular blades of the control group. $K3^{(R)}$ files showed more corrosion than the Hero $642^{(R)}$ files. Bluntness of the blades of the $K3^{(R)}$ file was observed in groups treated with steam autoclave. Although there was no obvious destruction on the surface of steam autoclaved Hero $642^{(R)}$ files, slight bluntness was observed. Sterilizing with a steam autoclave is much less destructive to $K3^{(R)}$ files than sodium hypochlorite. The longer time exposed to sodium hypochlorite, the more destructive pattern was shown on the blades of the files. Therefore, when using sodium hypochlorite solution, the exposure time should be as short as possible in order to prevent corrosion and increase the cyclic fatigue fracture time.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2209_2210
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• 2009

송전계통에서 가장 많이 발생하는 고장은 일시고장이며, 이 중 70%~80%가 아크지락 고장이다. 일시 고장시 계통의 빠른 복구를 위한 성공적인 재폐로를 이루기 위해서는 2차아크의 재점호와 소멸시간이 중요한 변수로 작용한다. 따라서 이러한 2차아크의 특성을 분석하고 적절한 소호시점을 알아내는 것이 성공적으로 고장 후 계통을 복구시키기 위해 필요하다. 본 논문에서는 전력 계통의 과도현상 분석 프로그램인 EMTP(Electro Magnetic Transient Program)를 이용하여 765kV 송전계통에서 아크 지락 고장을 시뮬레이션 하고, 송전선로내 고장지점을 다양하게 변화시켜 가며 아크 전압 특성을 분석하였다.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2231_2232
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• 2009

기술의 발전과 고도의 산업화로 인해 전력소비자들이 이전에 비해 더욱 고품질의 전력공급을 원하게 되었고 이에 부합하여 전력공급 신뢰도 향상과 전력품질이 현재 중요한 연구과제로 대두되어 왔다. 계통의 특성에 따라 다르지만, 대략 송전 계통에서 발생하는 전체 고장 의 75~90%는 일시고장이고 이러한 일시고장을 제거하기 위한 재폐로 과정을 수행시 계통의 신뢰도 및 안정도 향상을 위하여 적응적으로 무전압 시간을 조절하는 것이 필요하다. 본 논문에서는 아크고장에 따른 무전압시간을 최소화시켜주는 HSGS(High Speed Grounding Switches)의 기능에 대해서 검토하고, EMTP로 모델링된 765kV 송전계통에 일시 고장을 발생시켜 HSGS의 투입여부에 따른, 1선 및 2선 지락사고에서의 2차아크 소호특성을 분석하였다.

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.327-336
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• 2013

This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at $4^{\circ}C$. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.154-162
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• 2017

The purpose of this study was to investigate the microbial reduction effect of chlorine dioxide and sodium hypochlorite in Korean chive. Korean chive inoculated with foodborne pathogens at the level of approximately 7~8 log CFU/g was treated with various concentration of chlorine dioxide (3, 4, 10, 25 and 100 ppm and sodium hypochlorite (100, 150 and 200 ppm) for 5, 10, 30 and 60 minutes. The treatment of 150 ppm sodium hypochlorite and 50 ppm chlorine dioxide for 30 min reduced the number of total bacteria in Korean chive up to 2.0 log CFU/g. Reduction of microbial levels was observed for all concentrations of sanitizers but their effectiveness did not correspond to their concentration. Due to the quality degradation, 50 ppm chlorine dioxide was not appropriate for Korean chive. Most effective reduction of microbial levels was observed when Korean chive were treated with 9 times more sanitizer in volume. For field application, the treatment of 150 ppm sodium hypochlorite showed 2.7 and 4.0 log CFU/g reductions for numbers of total bacteria and coliforms, respectively. Therefore, washing with sodium hypochlorite of a ratio of 1:9 (Korean chive : 150 ppm sodium hypochlorite (w/v)) for 30 minutes can reduce the number of foodborne pathogen in Korean chive.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.154-159
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• 2018

Intentional releases occur frequently during maintenance in gas supplying companies, which may result in unpleasant odors, and the possible mistaken belief of a gas accident. Therefore, this study developed a chemical process for effective odorant removal in natural gas using an active chemical that is released intentionally during maintenance and inspection. To develop an effective treatment process for removing the odorant from released natural gas, the effluent concentrations of the odorant in the released gas were measured after a chemical oxidation reaction with a sodium hypochlorite solution in a compact gas scrubbing equipment newly devised in this study. The device was based on a mixed gas vent after the solution inject odorant in the gas through the energy of the venting gas. The cascade combination of a venturi pipe and mixing chamber was developed to remove the odorant effectively from the purposely-released natural gas using an oxidative reaction between the mercaptan compounds (odorant) and the sodium hypochlorite solution. On the other hand, the developed method could be applied limitedly to a relatively small gas release from a low-pressure source. Further studies will be needed to apply the developed process to a large-scale gas release from a high-pressure source.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.55-62
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• 2022

The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.269-276
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• 2016

This study was conducted to determine the inactivation effects of slightly acidic electrolyzed water (SAEW) on microorganisms attached to salted Chinese cabbage and food materials of kimchi, such as slice radish and green onion. In addition, changes in microbial and physicochemical quality of manufactured kimchi during storage at $4^{\circ}C$ for 4 weeks were investigated. Compared to the untreated control with tap water, total bacterial counts (TBC) of Chinese cabbage, slice radish, and green onion were reduced by 1.75, 1.68, and 1.03 log CFU/g at dipping times of 20 min, 5 min, and 10 min, respectively, upon treatment with 30 ppm SAEW at $40^{\circ}C$. Effect of microbial inhibition was higher in salted Chinese cabbage brined in 10% salt (w/v) of 30 pm SAEW at $40^{\circ}C$ than in untreated control with tap water, as indicated by 1.00 log CFU/g reduction. TBC of kimchi manufactured with materials treated with 30 ppm SAEW at $40^{\circ}C$ was not significantly affected compared to untreated control, although coliforms were remarkably reduced compared to the untreated control. At the beginning of storage (1 weeks), TBC and lactic acid bacteria (LAB) counts increased by approximately 9 and 7.66~8.18 log CFU/g, respectively, and coliforms were completely eliminated. The pH and acidity of kimchi at 2 weeks were 4.34~4.49 and 0.55~0.66%, respectively, and then slowly decreased. The texture (firmness) of kimchi decreased with storage time, but the difference was not significant. This combined treatment might be considered as a potentially beneficial sanitizing method for improving the quality and safety of kimchi.

• Clean Technology
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• v.27 no.2
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• pp.168-173
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• 2021

The treatment of plated wastewater is subject to various and complex processes depending on the pH, heavy metal, and cyanide content of the wastewater. Alkali chlorine treatment using NaOCl is commonly used for cyanide treatment. However, if ammonia and cyanide are present simultaneously, NaOCl is consumed excessively to treat ammonia. To solve this problem, this study investigated 1) the consumption of NaOCl according to ammonia concentration in the alkaline chlorine method and 2) whether ferrate (VI) could selectively treat the cyanide. Experiments using simulated wastewater showed that the higher the ammonia concentration, the lower the cyanide removal rate, and the linear increase in NaOCl consumption according to the ammonia concentration. Removal of cyanide using ferrate (VI) confirmed the removal of cyanide regardless of ammonia concentration. Moreover, the removal rate of ammonia was low, so it was confirmed that the ferrate (VI) selectively eliminated the cyanide. The cyanide removal efficiency of ferrate (VI) was higher with lower pH and showed more than 99% regardless of the ferrate (VI) injection amount. The actual application to plated wastewater showed a high removal ratio of over 99% when the input mole ratio of ferrate (VI) and cyanide was 1:1, consistent with the molarity of the stoichiometry reaction method, which selectively removes cyanide from actual wastewater containing ammonia and other pollutants like the result of simulated wastewater.