• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.593-600
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• 2021

In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.

• Journal of Radiation Protection and Research
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• v.36 no.1
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• pp.8-16
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• 2011

We manufactured the Vac-lok that can be applied to patient of special body shape and need to special set-up position and evaluated the usefulness in the radiation therapy. The manufacture Vac-lok, It was used EVA resin and biobeadform of a diameter 1.5 mm. carried out the test of functionality, structural and analyzed the relative reproducibility of phantoms and patients. During the total period of radiation therapy, Vacuum pressure bring variety to a very small amount in the test of functionality of the manufacture Vac-lok. But It was a negligible quantity. The manufacture Vac-lok improved the relative reproducibility of phantoms than the existing Vac-lok and tolerance has a confidence less than 4% error. Also, relative reproducibility of patient increased error than phantom in the antero-posterior and lateral plan. However, the maximum set-up error was less than ${\pm}\;2.3$ mm. In conclusion, If tolerance set-up error of radiotherapy is less than ${\pm}\;3$ mm, the manufacture Vac-lok was enough possible to use and improvement of reproducibility, considering supply with the Vac-lok made to measure of special patient that produced at a low price and without delay.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.144-151
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• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.98-105
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• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.12
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• pp.1573-1579
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• 2013

To test the performance of nuclear fuels, coolant needs to be circulated through the test rig installed in the test loop. Because the pressure and temperature of the coolant is 15.5 MPa and $300^{\circ}C$ respectively, coolant sealing is one of the most important processes in fabricating a nuclear fuel test rig. In particular, 15 instrumentation cables installed in a test rig pass through the pressure boundary, and brazing is generally applied as a sealing method. In this study, an induction brazing system has been developed using a high frequency induction heater including a vacuum chamber. For application in the nuclear field, BNi2 should be used as a paste, and optimal process variables for Ni brazing have been found by several case studies. The performance and soundness of the brazed components has been verified by a tensile test, cross section test, and sealing performance test.

• Journal of the Korean Magnetics Society
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• v.8 no.6
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• pp.380-387
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• 1998

In this paper, a sensor material with Fe/Zr multilayer thin film, in which the change in the magnetization and strain with hydrogenation is maximized, were developed. Compositionally modulated (CM) Fe/Zr multilayers with a $Fe_{80}Zr_{20}$ composition and modulation wavelengths ($\lambda$) $3~50{\AA}$ were deposited by sequentially sputtering (RF diode) elemental Fe and Zr targets. The films were electrolytically hydrogenated to select the optimum Fe/Zr multilayers that show the maximum increases in the magnetization and strain with hydrogenation. The changes in the magnetic properties of the thin films after hydrogenation, were measured using a hysteresis graph and a vibrating sample magnetometer (VSM), and the strains induced in the films by hydrogenation were also measured using a laser heterodyne interferometer (LHI). The optimum sensor material selected was incorporated in a fiber-optic hydrogen sensor (that can sense indirectly amount of hydrogen injected) by depositing it directly on the sensing arm of a single-mode fiber Michelson interferometer. The developed sensor holds significant promise for non-destructive test evaluation (NDE) applications because it is expected to be useful for detecting easily and accurately the subsurface corrosion in structural systems.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.50-50
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• 2001

혈액형을 지배하는 유전자는 진화에 대하여 중립적인 작용을 하고 있어서 집단의 유전적 구조의 특성 파악, 계통분류학 등에 많이 응용되고 있다. 본 연구는 칡소에 대한 유전학적 특성을 구명하고자 혈액형 분석기술을 응용하여 실시하였다. 공시동물은 (주)한경게놈텍 목장에서 사육중인 외모적으로 칡소의 특징을 보이는 25두를 이용하였다. 혈액은 경정맥에서 헤파린 처리된 진공 채혈관에 무균적으로 채취하여 혈장, 백혈구 및 적혈구로 원심분리한 후 냉동 혹은 냉장 보관하여 각 실험에 이용하였다. 적혈구 항원형의 검출은 2% 적혈구 부유액과 축산기술연구소에서 생산된 항혈청 11종을 이용하여 용혈반응으로 실시하였고, 혈액단백·효소를 지배하고 있는 6개의 유전자 좌위에 대하여 전분 혹은 포리아크릴 아미드겔 전기영동으로 다형 검출을 실시하였다. 용혈반응으로 검출한 적혈구 항원형의 반응양상은 검사한 11종의 항체에 대하여 6종은 50%이상의 개체에서 양성반응을 보였다. 이와 같은 결과는 일반 한우에서 보이는 양성반응율보다는 높은 것으로 판단되어진다. 전기영동법으로 분석한 6개의 혈액단백·효소 지배 유전자 좌위 중 ALB좌위을 제외한 5개 유전자 좌위에서 다형이 관찰되었다. HB, AMY-1, GC 및 PTF-2 유전자 좌위는 2개의 대립유전자가 관찰되었고, TF 유전자 좌위는 4개의 대립유전자가 관찰되었다. 표 1에서 같이 칡소에서 관찰된 각 유전자 좌위의 대립유전자 빈도의 구성은 일반적인 한우와는 상이한 결과를 보였으나 평균 이형접합도는 칡소가 0.438, 일반한우가 0.442로 계산되어 유전적 변이성은 유사한 것으로 추정되었다. 이상의 결과로 본 연구에서 분석한 칡소는 다른 한우집단과는 상이한 유전적 구조를 가지고 있으나, 유전적 다형성은 비교적 높은 것으로 시사되었다. 보다 정확하고 많은 량의 유전정보 수집을 위하여 Microsatellite DNA 및 모색 관련 유전자를 분석할 필요성이 있을 것으로 사료된다.(Table Omitted)

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.75-79
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• 2001

Quality changes in sausage stuffed into irradiated natural pork and lamb intestine were studied. Total aerobic bacteria of the sausage prepared with irradiated natural pork and lamb casing were significantly lower than those of nonirradiated casing and the $D_{10}$ value of those sausages were 1.71 and 1.58 kGy, respectively. The sausages in pork intestine vacuum-packaged and stored in a $4^{\circ}C$ refrigerator showed negligible change in the 2-thiobarbituric acid reactive substances (TBARS) value during storage except for 10-day when the TBARS value was higher than other storage days. Total working force for shear value of the sausages were lower with both irradiated casings but sensory evaluation showed no difference between treatments. As a results, the gamma irradiation was effective for sanitizing the natural pork and lamb casings, thereby preparing high quality sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.