• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.561-567
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• 2000

This study was conducted to determine the effect of far infrared-vacuum drying on the quality changes of Pimpinella bracycarpa, such as drying efficiency (weight loss), color differences, browning degrees, rehydration and sensory evaluation. Wehn Pimpinella bracycarpa was dried for designated time at 5$0^{\circ}C$, 6$0^{\circ}C$ and 7$0^{\circ}C$, drying time of far infrared-vacuum drying was decreased more than 17% compared to that of infrared drying. The color changes increased as drying temperature increased and far infrared-vacuum drying made less color changes than infrared drying. Also, the total microbial counts and the number of yeast and mold were gradually reduced as drying temperature increased and drying time was longer, but there was no significant differences in microbial changes among drying methods. The rehydration rates of Pimpinella bracycarpa increased as drying temperature increased and was better at far infrared-vacuum drying than infrared drying. Also, according to the sensory evaluation after rehydration of Pimpinella bracycarpa, the hihger scores were obtained at lower temperature and far infrared-vacuum drying, especially the color was obtained much hihger score in the far infrared-vacuum drying than infrared drying. Thus, the results showed that drying efficiency and stability of rehydration and color changes was increased and the quality deterioration of Pimpinella bracycarpa could be minimized by using far infrared-vacuum drying.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.399-400
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• 2009

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.8
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• pp.344-349
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• 2017

Wall-climbing robots have been developed for various purposes, such as cleaning skyscraper windows, maintaining large structures, and welding vessels. Conventional wall-climbing robots use movement systems based on wheels or legs. However, wheeled robots suffer from slipping effects, while legged systems require many actuators and control systems for the complex linkage structure, which also increases the weight of the robot. To overcome these disadvantages, we propose a new wall-climbing robot that walks based on gorilla locomotion. The proposed robot consists of a DC drive motor, a vacuum pump for adsorption, and a micro controller for controlling the system. The performance of the robot was experimentally verified on vertical and horizontal flat surfaces. The robot could be used for various functions in industrial sites or disaster areas.

• Journal of Energy Engineering
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• v.22 no.2
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• pp.112-119
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• 2013

The thermal performance for test system with evacuated tubular solar collector is experimentally investigated to obtain the basis data for developing new type solar collector. For this purpose, the test system was designed using CATIA and then after being manufactured, the system was tested using evacuated tubular solar collector. Numerical analysis, furthermore, was performed using ANSYS Fluent V.13 for glass evacuated tubular solar collector. The results showed that as setting temperature difference(${\Delta}T$) of system was increased, total operating(working) time was almost same in all cases, even though operating count was decreased. The results of numerical analysis showed that as temperature of solar absorber in glass evacuated tubular solar collector was high, the drop-rate of temperature of center part was increased.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.150-154
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• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.9
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• pp.2451-2459
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• 2009

The present study aimed to evaluate the accuracy of the blood glucose test with almost painless vacuum assisted auto-lancing technique. The blood glucose concentration measurements in the capillary blood sampled from the alternative (forearm) site were compared with the standard venous or finger sampling techniques. Capillary blood was sampled from both the left index finger and the forearm, followed by the venous blood sampling in 531 patients who visited the C University Hospital. Blood sugar test was performed for each blood samples for comparative analysis. Mean blood glucose concentration measured on the forearm was closer to the venous glucose level than that of the finger, but the difference was approximately 10 mg/dL small enough to ignore from the clinical point of view. The correlation coefficients of the measured blood glucose levels between finger and vein and between forearm and vein were 0.94 and 0.92, respectively (p<0.001). The blood glucose measurement on the forearm also well correlated with the finger, showing a correlation coefficient of 0.94, and both data were very much close to each other. Therefore, the blood sugar test on the alternative capillary blood sampling site such as forearm was accurate enough for clinical practice. The vacuum assisted auto-lancing technique on the alternative site would be of particular interest for the disease management of the chronic diabetes, since it induces almost no pain when sampling blood from the capillaries.

• The Journal of Korean Academic Society of Nursing Education
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• v.12 no.2
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• pp.265-271
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• 2006

Purpose: To analyze the newly developed vacuum assisted auto-lancing technique applied to the forearm for the purpose of obtaining an adequate blood sample for glucose test with minimal pain. Methods: Visual and facial pain measures were introduced to compare lancing pain between the forearm and fingertip in 58 normal females. Sampled blood volumes were accurately measured by computer scanning technique. Results: Visual pain measure demonstrated significant pain reduction effect of the forearm sampling compared with the traditional fingertip sampling, which was also consistent with facial pain measure results. Blood volume more than $0.5{\mu}L$, enough for blood glucose testing with modern glucometers, was collected in 399(86%) of 464 forearm samples. Conclusions: Capillary blood sampling could be performed with minimal pain on the forearm by the newly developed vacuum assisted auto-lancing technique. With some resampling when necessary, the forearm sampling seemed very useful, considering almost no pain felt by the patients.

• Journal of the Korean Vacuum Society
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• v.16 no.6
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• pp.483-488
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• 2007

Current feeder system (CFS) for Korea superconducting tokamak advanced research(KSTAR) project plays a role to interconnect magnet power supply (MPS) and superconducting (SC) magnets through the normal bus-bar at the room temperature(300 K) environment and the SC bus-line at the low temperature (4.5 K) environment. It is divided by two systems, i.e., toroidal field system which operates at 35 kA DC currents and poloidal field system wherein 20$\sim$26 kA pulsed currents are applied during 350 s transient time. Aside from the vacuum system of main cryostat, an independent vacuum system was constructed for the CFS in which a roughing system is consisted by a rotary and a mechanical booster pump and a high vacuum system is developed by four cryo-pumps with one dry pump as a backing pump. A self interlock and its control system, and a supervisory interlock and its control system are also established for the operational reliability as well. The entire CFS was completely tested including the reliability of local/supervisory control/interlock, helium gas leakage, vacuum pressure, and so on.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.140-149
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• 2005

In order to examine the changes of commercial value during storage conditions and shelf-life of Chungkookjang, response surface methodology of SAS program was applied to monitor orgenoleptic properties and color changes to determine optimum storage conditions. Lightness (L) value of vacuum-packed Chungkookjang showed under the 1% significance probability with high influence in all conditions such as sterilized temperature, storage time and storage temperature. Redness (a) value of vacuum-packed Chungkookjang was increased during highly sterilized and storage temperatures, and was individually influenced. One of the generally packed sample also showed that significance value was influenced under 10%, during high storage temperature. Yellowness (b) value of vacuum-packed Chungkookjang showed the significance probability under 1% during storage time and temperature, and under 5% during sterilized temperature. Also, stational point showed saddle type in both packaging samples. In case of vacuum-packed Chungkookjang, compatibility of odor was influenced by sterilized temperature under 10% significance probability. But generally packed samples have an effect on storage time under 1% significance probability effect on storage time, and sterilized temperature under 5%. In case of vacuum-packed Chungkookjang, compatibility of taste was highly concerned with storage time under 1% significance probability, whereas generally packed samples were concerned with storage temperature under 5% significance probability. Overall palatability of vacuum-packed samples showed maximum value of 5.15 on sterilized temperature ($61.92^{\circ}C$), storage temperature ($6.79^{\circ}C$) and storage time (56.48 days) during storage.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.579-588
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• 2007

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.