• Fire Science and Engineering
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• v.29 no.1
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• pp.12-18
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• 2015

This study has conducted an experiment of comparing the flame resistant performance and combustion characteristics according to flame resistant treatment using the Cypress Luba and particle board that is commonly used for interior decoration and furniture. As a result of testing the flame resistant performance of Cypress Luba, the Cypress Luba injected with flame resistant resin using the vacuum pressure treatment has shown to have better performances (carbonized area 9.55% and carbonized length 22.91%) than the Cypress Luba treated with flame resistant coating having rubberized plastic components on its surface. For particle board, the specimen attached with fireproof film was identified to be better (carbonized area 40.10% and carbonized length 43.40%) than the specimen with non-fireproof film. For the results of combustion characteristics using the Cone Calorimeter, the specimen treated with flame resistant coating on the surface had faster ignition than the Cypress Luba injected with fire resistant resin using vacuum pressure treatment, and in the total release of calories, the Cypress Luba injected with fire resistant resin using vacuum pressure had $68.2MJ/m^2$, and the specimen treated with fire resistant coating on the surface had $111.52MJ/m^2$. For the particle board, the ignition time had a little difference but in the total release of calories, the specimen attached with fireproof film had $90.1MJ/m^2$ and the specimen with non-fireproof film had $107.6MJ/m^2$.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.4
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• pp.712-718
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• 2003

The effects of nitrogen ion implantation on vacuum evaporated cadmium sulphide (CdS) thin films were investigated by X-ray diffraction, optical transmittance spectra, and Raman scattering studies. The as-deposited CdS films have a hexagonal structure with preferential (0 0 2) orientation. Formation of Cd metallic clusters was observed in ion implanted films from the XRD patterns. The band gap of N+ implanted films decreased, whereas the optical absorption coefficient values increased with the increase of implantation dose. The Raman peak position appeared at 299 cm-1 and the FWHM increased with the ion dose. A decrease in the area of Raman peak of CdS Al(LO) mode is seen on implantation.

• Composites Research
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• v.32 no.6
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• pp.395-402
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• 2019

The RFI process is an OoA process that fiber mats and resin films are laminated and cured in a vacuum bag. In case that resin film is insufficient to fill empty space in fibers, it makes void defect in composites and this void decrease mechanical properties of the composites. For this reason, non-destructive testing is usually used to evaluate void of manufactured composites. So, in this study, a manufacturing method of standard void specimens, which are able to be used as references in non-destructive testing, was proposed by controlling resin film thickness in the RFI process. Also, a fiber compaction test was proposed as a method to set the resin film thicknesses depending on target voids of manufacturing panels. The target void panels of 0%, 2%, and 4% were made by the proposed methods, and signal attenuation depending on void was measured by non-destructive testing and image analysis. In addition, voids of specimens for tensile, in-plane, short beam and compressive tests were estimated by signal attenuation, and mechanical properties were evaluated depending on the voids.

• KSBB Journal
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• v.23 no.5
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• pp.375-380
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• 2008

We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and $10^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.3{\sim}0.5$ log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was $0.42{\sim}1.20$ log cycle lower compared with raw flounder. The TA of the raw flounder stored at $5^{\circ}C$ compared to $10^{\circ}C$ was $0.6{\sim}1.3$ log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the $10^{\circ}C$ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.141-148
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• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.109-110
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• 2014

주사전자현미경(Scanning Electron Microscopy: SEM)은 고체상태에서 미세조직과 형상을 관찰하는 데에 가장 다양하게 쓰이는 분석기기로서 최근에 판매되고 있는 고분해능 SEM은 수 나노미터의 분해능을 가지고 있다. 그리고 SEM의 초점심도가 크기 때문에 3차원적인 영상의 관찰이 용이해서 곡면 혹은 울퉁불퉁한 표면의 영상을 육안으로 관찰하는 것처럼 보여준다. 활용도도 매우 다양해서 금속파면, 광물과 화석, 반도체 소자와 회로망의 품질검사, 고분자 및 유기물, 생체시료 nnnnnnnnn와 유가공 제품 등 모든 산업영역에 걸쳐 있다(Fig. 1). 입사된 전자빔이 시료의 원자와 탄성, 비탄성 충돌을 할 때 2차 전자(secondary electron)외에 후방산란전자(back scattered electron), X선, 음극형광 등이 발생하게 되는 이것을 통하여 topography (시료의 표면 형상), morphology(시료의 구성입자의 형상), composition(시료의 구성원소), crystallography (시료의 원자배열상태)등의 정보를 얻을 수 있다. SEM은 2차 전자를 이용하여 시료의 표면형상을 측정하고 그 외에는 SEM을 플랫폼으로 하여 EDS (Energy Dispersive X-ray Spectroscopy), WDS (Wave Dispersive X-ray Spectroscope), EPMA (Electron Probe X-ray Micro Analyzer), FIB (Focus Ion Beam), EBIC (Electron Beam Induced Current), EBSD (Electron Backscatter Diffraction), PBMS (Particle Beam Mass Spectrometer) 등의 많은 분석장치들이 SEM에 부가적으로 장착되어 다양한 시료의 측정이 이루어진다. 이 중 결정구조, 조성분석을 쉽고 효과적으로 할 수 있게 하는 X선 분석장치인 EDS를 SEM에 일체화시킨 장비와 EDS 및 PBMS를 SEM에 장착하여 반도체 공정 중 발생하는 나노입자의 형상, 성분, 크기분포를 측정하는 PCDS(Particle Characteristic Diagnosis System)에 대해 소개하고자 한다. - EDS와 통합된 SEM 시스템 기본적으로 SEM과 EDS는 상호보완적인 기능을 통하여 매우 밀접하게 사용되고 있으나 제조사와 기술적 근간의 차이로 인해 전혀 다른 방식으로 운영되고 있다. 일반적으로 SEM과 EDS는 별개의 시스템으로 스캔회로와 이미지 프로세싱 회로가 개별적으로 구현되어 있지만 로렌츠힘에 의해 발생하는 전자빔의 왜곡을 보정을 위해 EDS 시스템은 SEM 시스템과 연동되어 운영될 수 밖에 없다. 따라서, 각각의 시스템에서는 필요하지만 전체 시스템에서 보면 중복된 기능을 가지는 전자회로들이 존재하게 되고 이로 인해 SEM과 EDS에서 보는 시료의 이미지의 차이로 인한 측정오차가 발생한다(Fig. 2). EDS와 통합된 SEM 시스템은 중복된 기능인 스캔을 담당하는 scanning generation circuit과 이미지 프로세싱을 담당하는 FPGA circuit 및 응용프로그램을 SEM의 회로와 프로그램을 사용하게 함으로 SEM과 EDS가 보는 시료의 이미지가 정확히 일치함으로 이미지 캘리브레이션이 필요없고 측정오차가 제거된 EDS 측정이 가능하다. - PCDS 공정 중 발생하는 입자는 반도체 생산 수율에 가장 큰 영향을 끼치는 원인으로 파악되고 있으며, 생산수율을 저하시키는 원인 중 70% 가량이 이와 관련된 것으로 알려져 있다. 현재 반도체 공정 중이나 반도체 공정 장비에서 발생하는 입자는 제어가 되고 있지 않은 실정이며 대부분의 반도체 공정은 저압환경에서 이루어지기에 이 때 발생하는 입자를 제어하기 위해서는 저압환경에서 측정할 수 있는 측정시스템이 필요하다. 최근 국내에서는 CVD (Chemical Vapor Deposition) 시스템 내 파이프내벽에서의 오염입자 침착은 심각한 문제점으로 인식되고 있다(Fig. 3). PCDS (Particle Characteristic Diagnosis System)는 오염입자의 형상을 측정할 수 있는 SEM, 오염입자의 성분을 측정할 수 있는 EDS, 저압환경에서 기체에 포함된 입자를 빔 형태로 집속, 가속, 포화상태에 이르게 대전시켜 오염입자의 크기분포를 측정할 수 있는 PBMS가 일체화 되어 반도체 공정 중 발생하는 나노입자 대해 실시간으로 대처와 조치가 가능하게 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.768-773
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• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of vacuum-packaged sugar-treated corns was examined to improve taste and shelf-life during storage at room or low temperature. When the vacuum-packaged sugar-treated corns were stored at $25^{\circ}C$ for 7 months, total counts and yeast and molds in the control increased approximately 2.4 and 3.5 log CFU/g, respectively but complete inactivation was observed for irradiated corns at 3 and 5 kGy. Similar results were observed at $15^{\circ}C\;and\;4^{\circ}C$ storage. There were no significant differences in hardness between irradiated sugar-treated waxy corns and control group before storage, but the hardness in control significantly increased during the storage, compared to those of irradiated corns. Also, changes in sugar content were not significant between the irradiated sugar-treated waxy corns and control during storage. Sensory evaluation for steamed-waxy corns showed that total sensory scores were higher in irradiated corns than in control, which were increased with irradiation doses. It was considered that maintaining good quality and increasing shelf-life of irradiated vacuum-packaged sugar treated corns could be possible at $15^{\circ}C$ storage for long-term period.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.103-109
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• 1998

For the purpose of improving quality of dried anchovy, raw anchovies after hot air drying were subjected to six different processes: 5 min microwave and 1 min holding-12 times (MW5), 10 min microwave and 1 min holding-6 times (MW10), 5 min microwave with hot air and 1 min holding-12 times (MWH5), 10 min microwave with hot air and 1 min holding-6 times (MWH10), 5 min microwave vacuum and 1 min holding-12 times (MWV5), 10 min microwave vacuum and 1 min holding-6 times (MWV10) at 100 Watt and 2450MHz. There were no significant effects of different processes on water content, pH, color, acid value and volatile basic nitrogen. The sum of fatty acids on commercial anchovy occupied 38.34% of saturates 22.91% of monoenes and 22.91% of polyenes and dried anchovies subjected to microwave processes had similar compositions. Dominant fatty acids were palmitic acid and docosahexaenoic acid in each process. Among the free amino acids, alanine, arginine, lysine and leucine were dominant in all processes. Dried anchovies showed little significant differences in texture in all processes. Sensory evaluation data showed that the quality of dried anchovy subjected to microwave process was acceptable and microwave vacuum process was the most desirable one.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.285-291
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• 1996

The effect of various packaging methods on Kimchi quality was investigated in order to develop the packaging techniques for preventing commercial Kimchi Products from ination and explosion due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; atmospheric (AP), check-valved (CV), double (DP) and vacuum (VP) packaging. The quality of Kimchi during storage at $10^{\circ}C$ was evaluated ill terms of gas composition, free volume, pH, titratable acidity, color index, lactic acid bacteria and sensory properties. $O_2$ concentration decreased to about 1% at $6{\sim}8$ days of optimal ripening time in all packages except DP, in which it remained around 20%. $CO_2$ concentration reached $70{\sim}90%$ after $6{\sim}8$ days in AP, CV and DP, while it stayed around 10% in DP. The free volume in AP had typical sigmoidal curve similar to $CO_2$ concentration changes. It remained almost constant in CV and DP, but started to increase at the late stage of storage In VP. There was no significant influence of packaging methods on the other quality attributes such as pH, titratable acidity, color index (L.b/a), lactic acid bacteria count and sensory evaluation score. As results, it could be proposed to employ CV and DP method as the effective packaging techniques for preventing commercial Kimchi products from inflation.