• Food Science and Preservation
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• v.14 no.1
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• pp.54-60
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• 2007

Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at $5^{\circ}C$. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.912-917
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• 2011

The sterilization efficacies of various washing solutions on the surfaces of vegetables such as sesame leaves, lettuce, and mini-cabbage were investigated. The washing solutions were tap water (TW), microbubble water (MB), electrolyzed water (EW), and microbubble electrolyzed water (MB＋EW). After Escherichia coli and Bacillus cereus were artificially inoculated onto the surfaces of vegetables, each vegetable was washed for 1, 3, and 5 min with TW, MB, EW 100 (100 mg/L of available chlorine), EW 200 (200 mg/L of available chlorine), MB+EW 100, and MB＋EW 200. The washing efficacy of MB was slightly higher than that of TW, and EW was more effective than MB (p<0.05). In all instances, the sterilization efficacies of MB+EW 100 and MB+EW 200 were higher than those of EW 100 and EW 200 (p<0.05). Thus, MB+EW offers an effective means of reducing the studied microorganisms in a short time period. The MB＋EW washing method provides microbial reduction on the surfaces of various vegetables and enhances the microbiological safety of the vegetables.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.7-15
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• 2017

The purpose of this study was to evaluate the properties of recycled aggregate concrete (RAC) using low quality recycled aggregate with or without washing before usage. The recycled aggregate concrete evaluated in this study contained various amounts of low quality recycled aggregate, viz. 30%, 60% and 100%. To evaluate the performance of the recycled aggregate concrete, various test methods were employed to assess its compressive strength, absorption, surface resistance, ultrasound velocity, chloride ion resistance, etc. The properties of the RAC with 30% and 60% washed recycled aggregate were similar those of the natural aggregate. However, the properties of the RAC with 100% washed recycled aggregate were slightly lower than those of the other versions. Also, the RAC with the non-washed recycled aggregate exhibited lower performance results. The results showed that the RAC with washed recycled aggregate had similar properties to normal concrete (concrete using natural aggregate). This implies that the recycled aggregate should be washed to improve the RCA.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.411-418
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• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.

• Korean Journal of Materials Research
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• v.4 no.8
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• pp.934-944
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• 1994

Effects of residual chloride on thermal decomposition behaviour of a-stannic acid and physical properties of $SnO_{2}$ powder were observed. The powder was fabricated by hydroxide method; $\alpha$-stannic acid was precipitated by mixing acqueous solutions of $SnCl_{4}$ and $NH_{4}$OH . The precipitate was washed with $NH_{4}NO_{3}$ solution while washing was controlled to be of three grades to modify its residual chloride content. The precipitate was dried at $1100^{\circ}C$ ~ 24h and calcined in air at $500^{\circ}C$ ~ $1100^{\circ}C$ for one hour. Thermal decomposition behaviour of $\alpha$-stannic acid was examined by a DT-TGA and a FTIR. Chemical composition and physical properties of $SnO_{2}$ powder were observed by an AES, a BET and a TEM, respectively. With a reduction in chloride content, the relative crystallite size of $SnO_{2}$ powder slightly increased by a low-temperature-calcining. However, at a high calcining temperature(T), the reverse relation occured. It was suggested that chloride ion replaces part of lattice oxygen site of a-stannic acid. Also, chloride ion on the site was suggested to retard de-hydration as well as crystalization at a low T while to promote crystal growth of $SnO_{2}$ by forming oxygen vacancy at a high T.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.66-69
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• 2002

온실의 피복자재는 소재에 따라 분진의 오염정도가 다르다. 또한 세척을 하는 방법도 소재의 특성에 따라 다르게 하여야 한다. 즉 폴리에틸렌이나 염화비닐과 같은 플라스틱 필름 종류는 강산이나 강염기의 특성을 가진 세척제나 염소와 황이 포함된 유기인제를 포함한 세척제를 사용할 경우 내구성이 급격히 떨어져 파손의 우려가 있을 뿐만 아니라 토양오염의 원인이 되기도 한다. 반면에 인력이 많이 소모되는 손세척방법은 농가에서 쉽게 이용하기가 곤란하다. (중략)

• Food Science and Preservation
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• v.20 no.6
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• pp.871-876
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• 2013

The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon) treated with $ClO_2$ (chlorine dioxide) concentration (10, 15, 20, 25 and 30 ppm), washing time (30, 60 and 90 sec) and multiple proportion (x1, x2, x3 and x4). The seven groups were divided into control (Omija without washing water treatment), W-T (Omija treated by tap water ($20{\pm}1^{\circ}C$) for 30 seconds), $ClO_2$-10 (Omija treated by 10 ppm $ClO_2$), $ClO_2$-15 (Omija treated by 15 ppm $ClO_2$), $ClO_2$-20 (Omija treated by 20 ppm $ClO_2$), $ClO_2$-25 (Omija treated by 25 ppm $ClO_2$), $ClO_2$-30 (Omija treated by 30 ppm $ClO_2$), and then they were detected number of total aerobic bacteria, yeast and mold. The rate of inactivation was found, for microorganisms of total aerobic bacteria, yeast and mold, to increase with a increase of $ClO_2$ treatment concentration and multiple proportion. No total aerobic bacteria, yeast and mold in $ClO_2$-30 sample treated for 30 sec, $ClO_2$-15 treated for 60 sec and $ClO_2$-10 treated for 90 sec were detected, and in $ClO_2$-30 Omija with multiple proportion ${\times}1$ (Omija : 30 ppm $ClO_2$ solution ratio was 1:1 (w/w)), $ClO_2$-20 with ${\times}2$ (Omija : 20 ppm $ClO_2$ solution ratio was 1:2 (w/w)) and $ClO_2$-15 with ${\times}4$ (Omija : 15 ppm $ClO_2$ solution ratio was 1:4 (w/w)) respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1233-1238
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• 2016

Combined treatment of chlorine dioxide ($ClO_2$) gas, mild heat, and fumaric acid was performed to reduce microbial growth and maintain quality of Citrus unshiu during storage at $4^{\circ}C$. Citrus unshiu fruits were treated with $ClO_2$ gas (15 or 30 ppmv), mild heat (40, 50, or $60^{\circ}C$), and fumaric acid (0.1, 0.3, or 0.5%). Combined treatment of 15 or 30 ppmv $ClO_2$ gas, $50^{\circ}C$ mild heat, and 0.5% fumaric acid reduced populations of inoculated Listeria monocytogenes by 3.5~3.7 log CFU/g. In addition, combined treatment decreased populations of yeast and molds in Citrus unshiu by 2.54 log CFU/g after 30-day storage at $4^{\circ}C$. Combined treatment also reduced the decay rate by 48% after 30 days of storage compared with the control. Total solid content, titratable acidity, and color values were not significantly affected by the combined treatment. Therefore, combined treatment of $ClO_2$ gas, mild heat, and fumaric acid can be a useful hurdle technology to improve microbial safety and quality of Citrus unshiu during storage.

• Proceedings of the Membrane Society of Korea Conference
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• 1993.04a
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• pp.30-30
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• 1993

막 자체가 갖는 성능은 역삼투공정의 효율성에 영향을 미치는 상당히 중요한 인자이다. 따라서 역삼투막이 가져야 할 조건은 높은 염배제율 뿐만아니라 물의 투과유량도 커야하며, 가수분해나 산화에 의한 성능저하가 없어야 한다. 폴리아미드막을 이용한 역삼투공정은 이미 보편화되어 있으며, 특히 가교폴리아미드를 선택층으로 가지는 박층복합막은 그 성능이 우수한 것으로 알려져왔다. 폴리아미드막은 우수한 물투과유량 및 염배제율을 가지고 있어 이미 상품화 되어있지만 내화학성의 향상에 있어서는 아직도 연구개발중에 있으며, 특히 막세척시 사용되는 염소에 대한 저항성 향상이 절실히 요구되고 있는 실정이다.

• 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.