• Journal of Korea Far Infrared Association
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• s.12
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• pp.46-49
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• 2002

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.58-59
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• 2000

최근들어 연근해 어장의 황폐화로 일시 다획성 어종의 어획량이 줄어들고 있을 뿐만 아니라, 배타적 경제수역 선포로 연근해 어장의 상실에 따른 어획량의 감소가 예상되고 있다. 현행의 해수와 육상빙을 50:50으로 하여 어획물을 저장 운반하는 방법인 수빙식은 선도 유지가 잘되지 않으므로 단백질 자원의 고도이용 및 국민건강 증진을 위해서는 어획된 생선을 운반시에 운반선에 적절한 선도관리 장치를 설치하여 선도저하를 억제시켜야 한다. (중략)

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2013.10a
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• pp.154-155
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• 2013

본 논문에서는 소형이고 활어차용 고순도 산소공급장치를 개발하는 것으로 별도의 충전된 산소통을 구비하지 않고 공기에서 산소를 생산하여 활어차의 활어 저장 수조에 고순도 산소를 공급함으로써 신선한 활어의 상태를 유지하는 시스템이다. 현재는 활어차에 액화산소, 기체산소통을 구비하여 활어 저장 수조에 산소를 공급하는 방식으로 물류비용 및 선도유지와 위생처리 문제 등이 어렵다. 따라서, 본 시스템에서는 활어가 최적의 신선도를 유지할 수 있도록 영구적 산소를 생산하기 위한 운반차 전용 산소발생모듈을 개발하여 활어차 차주의 채산성 개선을 위해 액화대비 저렴한 산소 생산이 가능하도록 하였다.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.6
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• pp.77-83
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• 2019

Upon installing a seismic isolation device on a nuclear power plant, the device takes on the suppression of seismic loads. This is expected to bring about a larger displacement than what is seen prior to the installation of the seismic isolation device. Depending on the displacement change, the seismic risk for some equipment can increase. Particularly in case of the piping system, which is used for connecting the structure isolated from seismic events with common structures, the seismic risk is expected to rise significantly. In this study, the limit state of the steel pipe tee, which is a vulnerability part of the nuclear power plant piping system, was defined as leakage, and an in-plane cyclic loading test was conducted. As it is difficult to measure the moment and rotation of the steel pipe tee using the conventional sensors, an image signal was used. This study proposed a leakage line and low-cycle fatigue curves using the relationship between the moment and the rotation of a 3-inch steel pipe tee.

• Food Science and Preservation
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• v.6 no.4
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• pp.365-370
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• 1999

This study was conducted to investigate the effect of precooling in the prolongation of freshness of Tsugaru apple. Tsugaru apple was precooled to 1$^{\circ}C$ by the pressure cooler and stored at 1$^{\circ}C$ and 25$^{\circ}C$. Precooling time was required about 5 to 6 hours for Tsugaru apple that filled in the plastic container and faster than that in the carton. The respiration rate was decreased with the reduction of the product temperature by precooling. Tsugaru apple could store about 9 days and 35 days at room temperature and 1$^{\circ}C$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.253-262
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• 1995

To develop a device for measuring fish freshness which could be move accurate and reliable than used freshness measuring systems. A new device based on digital circuit was designed using a microcomputer. The device was composed of a sensor part, 8096 microprocessor and a segment display. The effectiveness of device has been evaluated by the coefficient of correlation among the measured freshness stores such as electrical Q-value, K-value and amount of volatile basic nitrogen (VBN) of plaice, Paralichthys Olivaceus, during storage at $-3^{\circ}C,\;0^{\circ}C,\;5^{\circ}C,\;10^{\circ}C,\;and\;25^{\circ}C$. Q-values measured by a new device were more closely correlated with K-value (r=-0.978-\;-0.962,\;p<0.05) and VBN (r=-0.888-\;-0.988,\;p<0.05) in case of plaice meat. If more data would achieve using various fishes, this new designed device could be a valuable kit in fish market by its compact portability.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.239-247
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• 1995

The improvement of distribution system and freshness prolongation of crisphead lettuce were carried out through vacuum cooling and distribution under the low temperature. Lettuce that vacuum-cooled and transported by cold storage car was shown better freshness than that distributed by conventional method when they arrived at cunsuming area. And it took $10{\sim}17$ hours until their temperatures arrived at same temperatures when they were stored at $0{\sim}15^{\circ}C$ cold storage room. It was cooled to $1^{\circ}C$ after 27 minutes with vacuum cooling apparatus. The weight loss of lettuce that vacuum cooled and transported by cold storage car was below 5% after 30 days cold storage. And ascorbic acid and chlorophyll retentions were 86% and 52%, respectively. The shelf-life of crisphead lettuce, distributed by vacuum cooling and cold storage car transportation, was 5 days at $15^{\circ}C$ and over 40 days at $0^{\circ}C$, respectively. However, when it was distributed by conventional method, it was only 3 days at $15^{\circ}C$ and 20 days at $0^{\circ}C$, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.293-301
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• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.8
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• pp.1495-1501
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• 2006

In this paper, It is purposed to Develope Development of Home Automation Remote Control System using W Color touch LCD(liquid crystal display). This control remotely with remote control innovative and ergonomic design, right combination of LCD and hard buttons and its industry leading technology puts your customers at the cutting-edge of home entertainment. Remote Control for casual users is programmed automatically programmed with multiple free step macros and IR commands. Radio Frequency (RF) operation provides 50-100 inch range though walls and doors. Editor includes a vast library of IR codes for hundreds of brands and models of A/V components. This database is constantly growing with the inclusion of new devices every month. Keep your software up to date by using the Live Update feature. Rather than un-installing and re-installing the software, you download updates to the software from the internet.

• KSBB Journal
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• v.10 no.1
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• pp.1-8
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• 1995

A lot of water soluble proteins and lipids are released from minced mackerel meat and lost into the washing waste during the leaching process of Kamaboko or surimi manufacture. The removed proteins and lipids are not only an edible things but also a big burden for treating the wastewater. In order to recover the proteins from the effluent and to use as food stuff, the "pH-shifting" treatment, a modified isoelectric point precipitation method, was tried. This method is based on a myogen-aggregation phenomenon, which occurs when a solution of sarcoplasmic proteins is acidified or alkalified beyond the critical pH zone of 2∼3 or 12∼13 respectively and then neutralized. The maximum amount of precipitation was obtained by shifting the pH of the wastewater from original pH to isoelectric point (pH 4) or alkali pH 12 and then changing to neutral pH. The precipitates were easily collected by filteration or centrifuging at 10,000rpm. The oils which were only floating in the washing wastewater are easily recovered by seperating with oil separator after pouring. The recovered proteins were slightly denaturated during this pH shifting precipitation process, while the composition of amino acids was good balance as a food.