• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.05a
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• pp.996-997
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• 2010

This paper is designed for disinfection and sterilization devices, devices based on the monitoring operation to detect the internal fault diagnosis and design a disinfection device Sterilization device monitored the internal state of the TCP / IP-based communications using Ethernet can be managed remotely, the system presented.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1253-1258
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• 2019

The solid-state electrolyte based on polymer is applicable to various electrochemical devices including supercapacitor, battery, sensor, actuator and has great attention to develop its ionic conductivity from conventional polymer electrolyte by uisng wide range of ionic liquids. The research about ion gel as a solid state electrolyte with the ionic liquid has focused on the wearable and flexible electronic device to use as the high electrical and electrochemical performances, mechanical strength of polymer. In this work, we have investigated and developed solid-state electrolyte based on the ionic liquid and polymer with enhanced ionic conductivity and stability.

• Food Science and Preservation
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• v.10 no.1
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• pp.99-105
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• 2003

This study was carried out to investigate the efficacy of surface sterilization and the physicochemical properties of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Physical properties of electrolyzed water manufactured from the diaphragm system were the most effective at the following conditions; the distance between diaphragms was 1.0 mm and the supplying rate of 20% NaCl was 6 mL/min. The ORP, HClO content and pH at above conditions were 1,170 mV, 100 ppm and 2.5, respectively. And two stage electrolyzed system was more effective than one stage electrolyzed water manufactured from non-diaphragm system, with 4 mL/min supplying rate of 20% NaCl, was similar to the most effective diaphragm system. But ORP, HClO content and pH were abut 800 mV, 200 ppm and 9 level, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORP of 750 mV in non-diaphragm system and 1,150 mV in diaphragm system, and HClO content of 100 ppm. Twelve kinds of microorganism tested were sterilized within 30 seconds from initial total counts of 10$\^$5/∼10$\^$6/cfu/ml by electrolyzed water. Though the ORP and HCIO contents of electrolyzed water manufactured from various electrolyte were higher in order of NaCl>KCl>CaCl$_2$, there were no difference between the electyolytes in the efficacy of sterilization. Salmonella typhi and Vibrio Proteolyticus were also sterilized by electrolyzed water manufactured from elctrolytes of NaCl CaC1$_2$and KCl

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.722-727
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• 2016

In this study, we attempted to reduce the generation of waste acids in the electropolishing process by improving the current efficiency. The optimum conditions of the electropolishing process when using the round bus bar were determined by the Taguchi method. The current density, polishing time, electrolyte temperature and flow rate were selected as the control factors for the current efficiency in the electropolishing process. An orthogonal array was created by considering three levels for each factor and experiments were carried out. The larger-the-better SN ratios were calculated by the Taguchi method. The current density was the most important factor affecting the current efficiency and the polishing time was the least important one. The optimum conditions to minimize the generation of waste acids were a current density of $45A/dm^2$, polishing time of 4 min, electrolyte temperature of $65^{\circ}C$ and flow rate of 7 L/min. The results of the ANOVA confirmed that the effects of the current density, electrolyte temperature and flow rate are significant at the 95% confidence level. The increase in the contact area and contact force afforded by using the round bus bar improved the current efficiency which, in turn, reduced the amount of waste acids generated. Further research is planned to investigate the effect of the type of bus bar on the current efficiency.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.06a
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• pp.101-109
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• 2005

In order to produce only a pH-controlled solution without discharging any unused solution, this work has developed a continuous electrolytic system with a pH-adjustment reservoir being placed before an ion exchange membrane-equipped electrolyzer, where as a target solution was fed into the pH-adjustment reservoir, some portion of the solution in the pH-adjustment reservoir was circulated through the cathodic or anodic chamber of the electrolyzer depending on the type of the ion exchange membrane used, and some other portion of the solution in the pH-adjustment reservoir was discharged from the electrolytic system through other counter chamber with its pH being controlled as acid or base. The phenomena of the pH being controlled in the system could be explained by the electro-migration of the ion species in the solution through the ion exchange membrane under a cell potential difference between anode and cathode and its consequently-occurring non-charge equilibriums and electrolytic water- split reactions in the anodic and cathodic chambers.

• Food Science and Preservation
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• v.11 no.4
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• pp.530-537
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• 2004

This study was conducted to determine the inactivation effect of electrolyzed water and organic acids either alone or in combination on L. monocytogenes or natural microflora on lettuce. Acidic electrolyzed water completely inactivated L. monocytogenes in broth system within 60 sec, but alkalin electrolyzed water caused approximate 1.7 log CFU/g reduction. However, acidic electrolyzed water reduced only 2.5 log CFU/g of L. monocytogenes on lettuce, and similar antimicrobial effect was observed with alkalin electrolyzed water. In the meantime, acidic and alkaline electrolyzed water caused approximately 2 log CFU/g reduction compared to control, whereas both electrolyzed water combined with $1\%$ organic acids ranged from 2.6 to 3.7 log CFU/g reduction. Among the organic acids, both electrolyzed water combined with $1\%$ citric acid showed the strongest synergistic antimicrobial effect to reduce L. monocytogenes on lettuce as well as total counts, yeast and molds. When antimicrobials, alone or in combination were treated into L. monocytogenes inoculated lettuce at $5^{\circ}C\;and\;15^{\circ}C$ for designed periods, the combined alkalin electrolyzed water with $1\%$ citric acid showed the greatest potential to inhibit growth of the bacteria. According to Scanning Electron Microscopy(SEM), the treatment of electrolyzed alkali water in combination with $1\%$ citric acid highly reduced the growth of the L. monocytogenes compared to single treatment and resulted in causing the destruction of cell membrane.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1045-1051
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• 1996

The influence of electrolyzed acid-water (oxidation-reduction potential (ORP): above 1,150 mV, pH : 2.5) on the survival of some microorganisms was investigated. It was observed that the ORP of electrolyzed acid-water was kept at the level of above 1,000 mV for 15 days at room temperature. Escherichia coli. Salmonella typhi, Staphylococcus aureus and Saccharomyces cerevisiae were not detected after 10 to 40 min in electrolyzed acid-water. However, Bacillus cereus showed higher tolerance to electrolyzed acid-water than other test microorganisms. After 60 min of inoculation, only 0.4% of initial population remained. The investigation of surface sterilization effect on some vegetables was carried out too. Total count of cabbage, Chinese cabbage and kale were reduced to below 3% of initial count, and no coliform was detected after 20 to 60 min of immersion in 5 volumes of electrolyzed acid-water. In the lettuce, total and coliform counts were reduced to 90% and 2% of initial population. This study shows that the electrolyzed acid-water has a potential for the sterilization of food products such as vegetables and fruits which cannot be thermally sterilized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.761-767
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• 1996

To lessen the initial level of microorganisms, electrolyzed acid-water was used as washing and brine water in the manufacturing process. On the washing and salting processes, application of electrolyzed acid-water showed a possibility to lessen the microorganism level of Chinese cabbage effectively. Microbial level of Chinese cabbage was reduced to about 1/4 level by salting and washing process with electrolyzed acid-water while Chinese cabbage salted with tap water increased to about 1.7 times. And no coliform and E. coli were detected. However significant differences between seasoning mixtures prepared with electrolyzed acid-water and with tap water were not observed in microbial levels. Relatively low level of total count in kimchi prepared with electroyzed acid-water was kept until 15 days of fermentation at $10^{\circ}C.$ Any significant difference between them was not observed after 20 days of fermentation. pH and acidity were showed the same tendencies as microbial count.

• Food Science and Preservation
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• v.7 no.4
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• pp.395-402
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• 2000

To enlarge application field of electrolyzed acid-water(EAW) on food industry, the changes of EAW properties by storage conditions and heating were investigatet. It was showed that storing EAW in closed container is mon effective to keep up the oxidation-reduction potentials(ORP), hyperchloride content and pH than stored in opened ones. ORP of EAW stored in closed container could be kept mon than 1 month as 1,150 mV levels. Ruing heating from 2$0^{\circ}C$ to 95$^{\circ}C$, ORP was increased to 1,150 mV levels at 95$^{\circ}C$ after gradual decrease to 5$0^{\circ}C$. Tyrosinase activity was decreased approximately to 26%~35% in EAW having a 950 mV~1,140 mV ORP. Also it was confirmed that EAW has anti-browning effect as sliced apple and potato, and their juices treated with EAW had conspicous difference in their $\Delta$E value. 12 kinds of pesticides such as aldrine, capful diazinon, diedrin, $\alpha$-endosulfan $\beta$-endosulfan, endosulfan sulfate, endrin, $\alpha$-BHC, o,p'-DDT, procymidone, PCNB added in EAW were recovered from ND~73.6% comparing to ones added in distilled water. The recovered amounts of pesticides, procymidone and diazinon in lettuce after soaking in EAW were 1.12 ppm and ND, compared with those of amounts soaked in distilled water were 3.67 ppm and 3.05 ppm respectively. So, it seems that EAW has potentials to promote the degradation of pesticides.

• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.352-359
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• 2005

This work has studied the changes of pH in both of anodic and cathodic chambers of a divided cell due to the electrolytic split of water during the ammonia decomposition to nitrogen, and has studied the continuous decomposition characteristics of ammonia in a multi-cell stacked electrolyzer. The electrolytic decomposition of ammonia was much affected by the change of pH of ammonia solution which was caused by the water split reactions. The water split reaction occurred at pH of less than 8 in the anodic chamber with producing proton ions, and occurred at pH of more than 11 in the cathodic chamber with producing hydroxyl ions. The pH of the anodic chamber using an anion exchange membrane was sustained to be higher than that using a cation exchange membrane, which resulted in the higher decomposition of ammonia in the anodic chamber. By using the electrolytic characteristics of the divided cell, a continuous electrolyzer with a self-pH adjustment function was newly devised, where a portion of the ammonia solution from a pHadjustment tank was circulated through the cathodic chambers of the electrolyzer. It enhanced the pH of the ammonia solution fed from the pH-adjustment tank into the anodic chambers of the electrolyzer, which caused a higher decomposition yield of ammonia. And then, based on the electrolyzer, a salt-free ammonia decomposition process was suggested. In that process, ammonia solution could be continuously decomposed into the environmentally-harmless nitrogen gas up to 83％, when chloride ion was added into the ammonia solution.