• Journal of Biosystems Engineering
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• v.29 no.2
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• pp.141-150
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• 2004

우리가 소비하는 가공 식품은 위생상 안전하도록 살균처리가 이루어진다. 식품 내에 존재할 수 있는 유해 세균은 일정 살균온도에서 살균에 필요한 시간 동안 노출되면 사멸하며, 일반적으로 살균온도가 높을수록 살균에 필요한 시간은 단축된다. 연속살균장치는 혼합 및 저장탱크에 담겨진 식품을 점프로 이동시키면서 가열 열교환기에서 살균온도로 가열하고 단열관을 거치는 동안 살균온도를 유지시켜 살균을 완료한다. 또한 살균된 식품은 냉각용 열교환기에서 상온으로 냉각되며 이 과정에서 회수되는 열은 저장탱크에서 유입되는 식품의 예열에 사용되어 에너지 효율을 제고하는데 사용되기도 한다. 이와 같이 관을 이동하면서 가열되는 살균장치는 기존의 배치식 살균방법에 비하여 균일하게 가열이 이루어지므로 130C의 고온으로 살균할 수 있어서 살균에 필요한 시간을 수초에서 수십초 정도로 단축시킬 수가 있고 그에 따라 열손상을 크게 줄일 수 있다. 또한, 상온으로 냉각된 식품을 포장함으로써 저렴한 가격의 포장용기를 사용할 수 있고 상온에서 저장할 수 있으므로 저장비용이 저렴한 장점이 있다. 그러나, 가공식품에 고기나 야채와 같은 고체 상태의 식품이 함유된 경우에는 액상 식품이 열 교환기에서 순간 가열되며, 고상 식품은 액상식품과의 대류에 의한 열전달로 가열된다. 이 과정에서 고상식품은 이동관 내벽이나 다른 고상식품과 부딪치거나 회전하면서 이동관 내부에서 자유롭게 운동하게 된다. 이 과정에서 액상식품과의 상대이동 속도가 발생하여 이것이 대류열전달에 영향을 미치게 된다. 이 상대이동속도에 따른 대류 열전달계수는 고상식품의 내부온도 결정에 사용되는 연속살균장치의 중요한 설계인자이다. 대류열전달계수는 연속살균장치에서 자유로이 이동하는 고상식품의 중심부의 온도를 측정하여 결정할 수 있으나 이는 현실적으로 어렵다. 따라서 본 연구에서는 고정된 고상식품에 액상식품을 이동시켜 상대속도를 재현하고 액상식품의 온도와 고상식품의 중심온도를 측정하는 장치를 개발하였으며, 각 상대속도와 액상식품의 점도 별 대류열전달계수를 결정하는 프로그램을 유한차분법을 이용하여 개발하였다. 이 장치를 분당 15, 30, 40 리터의 유량에서 유체의 점도를 0에서 15 centipoise 사이의 세 수준에서 정육면체 소고기를 모델 고상식품으로 내부 온도분포를 측정하였으며, 유한차분법 프로그램으로 대류열전달계수를 결정하였다. 대류열전달계수는 792에서 2,107 W/m$^2$로 분석되었다. 대류열전달 계수는 액상식품과의 상대속도가 증가함에 따라서 증가하였고, 점도가 증가함에 따라서는 감소하였다.

• Journal of the Mineralogical Society of Korea
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• v.29 no.2
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• pp.35-45
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• 2016

Clays, which are abundant in nature and eco-friendly, have been utilized throughout human history due to their characteristic physicochemical properties. Recently, a variety of clays such as montmorillonite, kaolinite, sepiolite and layered double hydroxide with or without chemical modification have been extensively studied for potential application in industries. Clays that possess a large specific surface area, high aspect ratio, nanometer sized layer thickness and controllable surface charge could be utilized as polymer fillers after appropriate chemical modifications. These modified clays can improve mechanical and gas barrier properties of polymer materials but also provide sustained antibacterial activity to polymer films. Furthermore, engineered clays can be utilized as scavengers for chemical or biological pollutants in water or soil, because they have desirable adsorption properties and chemical specificity. In this review, we are going to introduce recent researches on engineered clays for potential applications in future industries such as food packaging and environmental remediation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.143-149
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• 2022

PCS needs to freely switch AC and DC to connect the battery, external AC loads and renewable energy in both directions for energy efficiency. Whenever converting happens, power loss inevitably occurs. Minimization of the power loss to save electricity and convert it for usage is a very critical function in PCS. PCS plays an important role in the ESS(Energy Storage System) but the importance of stabilizing semiconductors on PCB(Printed Circuit Board) should be empathized with a risk of failure such as a fire explosion. In this study, the temperature variation inside PCS was reviewed by cooling fan on top of PCS, and the vibration characteristics of PCS were analyzed during truck transportation for reliability of the product. In most cases, a cooling fan is mounted to control the inner temperature at the upper part of the PCS and components generating the heat placed on the internal aluminum cooling plate to apply the primary cooling and the secondary cooling system with inlet fans for the external air. Results of CFD showed slightly lack of circulating capacity but simulated temperatures were durable for components. The resonance points of PCS were various due to the complexity of components. Although they were less than 40 Hz which mostly occurs breakage, it was analyzed that the vibration displacement in the resonance frequency band was very insufficient. As a result of random-vibration simulation, the lower part was analyzed as the stress-concentrated point but no breakage was shown. The steel sheet could be stable for now, but for long-term domestic transportation, structural coupling may occur due to accumulation of fatigue strength. After the test completed, output voltage of the product had lost so that extra packaging such as bubble wrap should be considered.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.67-73
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• 2022

The food cold chain refers to a technology and distribution supply chain applied to maintain a constant temperature suitable for the product from production (harvest) to delivery to consumers. In particular, in Korea, the insulation material used in the food cold chain is mostly EPS (Expanded Polystyrene), which is used as a transport container for various food cold chains. However, according to the government's eco-friendly policy, companies charge environmental contributions to the use of EPS, but due to its low price and convenience of handling, it is still used as a container for delivering food. In this study, in order to measure the domestic delivery environment of general refrigerated foods, changes in impact, temperature, and humidity during transport of the EPS packaging system containing foods and ice pack refrigerants were measured. As a result, there were 2?3 sections in which a high impact force of 40 G or more was generated during transport. This can cause damage to the product and EPS container. The difference in temperature and humidity changes by parcel transport routes is more than 30%, so it is necessary to present accurate standards for the domestic cold chain distribution environment. As a result of microbial experiments. the transportation period had a dominant effect on the increase in total viable count and E. coli count.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.61-61
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• 2017

노지 고추 수확작업은 100% 인력에 의존하고 있으며 7~9월에 걸쳐 5~6회의 다수의 작업이 수행되어 노동 강도가 크다. 또한 농촌의 고령화와 노동력 감소로 인하여 수확인력의 부족이 발생하고 있음에도 불구하고 시중에 유통되고 있는 고추 및 노지채소 수확작업 편이기기는 동력이 아닌 인력으로 이랑사이를 이동하며 작물을 수확하는 구조로 되어있다. 이는 노동 강도를 줄여주는 효과가 미미하기 때문에 동력이 수반된 편이장치가 필요하며 또한 적절한 모터 및 제어장치가 요구된다. 적절한 모터를 선정함에 있어서 영향을 주는 인자는 주행저항(RR)이며, 구성요소로는 구름마찰저항(Rr), 공기저항(RА), 등판저항(Rg), 가속저항(Ra)이 있으며, 다음과 같은 식으로 정의된다. 주행저항(RR)=구름마찰저항(Rr)+공기저항(RA)+등판저항(Rg)+가속저항(Ra) 구름마찰저항(Rr)=구름마찰저항계수(${\mu}$)${\times}$차량총중량(W) 등판저항(Rg)=차량총중량(W)${\times}Sin{\theta}$ 공기저항(RА), 및 가속저항(Ra)은 1m/s 미만의 속도가 요구되기 때문에 무시할 수 있다. 동력원에서 최종 구동축으로 전달된 동력은 주행장치를 통하여 지면에 전달되고 이 동력에 의해 작업차의 주행장치에 추진력이 발생하며 주행장치의 추진력이 주행저항 이상이 될 때 작업차는 전진하게 된다. 따라서 작업차의 주행속도를 V(m/s), 전동기의 효율을 ${\mu}_m$, 동력전달효율을 ${\mu}_{TD}$라고 하면 다음과 같은 식이 산출된다. 전동기의 소요출력(P)=주행저항(RR)${\times}$속도(V)/전동기의 효율(${\mu}_m$)${\times}$동력전달효율(${\mu}_{TD}$) 구름마찰계수를 0.3이라고 할 때 포장의 경사도와 작업차의 주행속도 변화에 따른 주행소요 동력을 비교하였다. 주행소요동력은 포장의 경사각과 주행속도의 증가와 더불어 증가한다. 고추 및 노지채소 수확작업 편이장치의 작업시 요구되는 주행속도는 일반적으로 0.25m/s, 등반각은 5도이다. 이때 구동 전동기의 출력은 안전율을 고려하여 식에 의해 계산한 결과 1ps으로 산출 되었다. 선정한 구동모터의 감속비는 7.18 : 1, 에너지의 효율은 78 %, 기동토크는14 N/m 이며, 축전지의 경우 구동모터에 기반 하여 구입이 간편하고 상용화 되어있는 연축전지를 사용하여 교체 및 수리가 간단하도록 하였다. 축전지는 12V 18Ah의 축전지 2개를 사용한다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.15-15
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• 2017

본 연구는 필드 작업 시 작업조건에 따른 정식기의 PTO 부하를 측정하고, 이를 이용하여 작업조건에 따른 안전율 시뮬레이션을 목적으로 수행하였다. 부하 계측 시스템은 PTO 축의 부하를 측정하기 위한 토크 센서, 토크 센서에서 발생한 신호를 수집하기 위한 데이터 수집장치, 노트북에 전원을 공급하기 위한 파워 컨트롤러로 구성하였다. 토크센서에서 입력된 부하 데이터를 처리하기 위한 소프트웨어는 Labview(Version 2011, National Instrument, USA)를 사용하였다. 포장시험은 유사한 토양 조건에서 4회 반복 시험을 수행하였으며, 작업속도 고속 조건에서 4개의 주간거리(26, 35, 43, 80cm)와 3개의 식부깊이 (85, 105, 136mm)에 대하여 수행하였다. 안전율 시뮬레이션을 위한 소프트웨어는 KISSsoft(Version 2016, Kissling & Co. AG, Switzerland)를 사용하였다. 식부깊이 85mm에서 주간거리 26, 35, 43, 80cm일 때 작업시 각각 굽힘 안전율은 2.2874, 2.4507, 2.7139, 2.8064로 나타났으며 접촉 안전율은 1.1787, 1.2799, 1.3205, 1.3275로 나타났다. 식부깊이 105mm에서 주간거리 26, 35, 43, 80cm일 때 작업 시 각각 굽힘 안전율은 2.1261, 2.2781, 2.4879, 2.5866로 나타났으며 접촉 안전율은 1.1296, 1.1425, 1.2710, 1.2507로 나타났다. 식부깊이 136mm에서 주간거리 26, 35, 43, 80cm일 때 작업 시 각각 굽힘 안전율은 1.6587, 1.6651, 1.7824, 2.2198로 나타났으며 접촉 안전율은 1.0030, 1.0104, 1.0450, 1.1931로 나타났다. 주간거리에 따른 식부깊이의 굽힘 안전율과 접촉 안전율은 가장 차이가 큰 주간거리 80cm에서 식부깊이가 85, 105, 136mm일 때 작업 시 각각 굽힘 안전율은 2.8064, 2.5866, 2.2198로 나타났으며 접촉 안전율은 1.3275, 1.2507, 1.1931로 나타났다. 시뮬레이션 결과 정식기 베벨기어의 안전율은 주간거리가 짧을수록, 식부깊이가 깊을수록 더 낮게 나타났다. 그러므로 정식 작업 시 정식기의 부하와 내구성을 고려하여 적절한 작업조건을 선정해야 함을 알 수 있다. 또한 향후 다양한 토양 조건 및 작업 단수 등에 따른 포장시험을 추가로 진행하여 여러 조건에서의 안전율 시뮬레이션을 수행할 예정이다.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.511-520
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• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.63-72
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• 2024

Poly (butylene adipate-co-terephthalate) (PBAT) is one of the representative biodegradable polymers with high ductility and processability to replace petroleum-based polymers. Many investigations have been conducted to broaden the applications of PBAT in a variety of industries, including the food packaging, agricultural mulching film, and logistics and distribution fields. Foaming process is widely known technique to generate the cell structure within the polymer matrix, offering the insulation and light weight properties. However, there was no commercially feasible foam product based on biodegradable polymers, especially PBAT, and maintaining a proper melt viscosity of the polymer would be a key parameter for the foaming process. In this study, chemical foaming agent and cross-linking agent were introduced to PBAT, and a compression molding process was applied to prepare a foam sheet. The correlation between cell morphological structures and mechanical and physical properties was evaluated. It was found that PBAT with foam structures effectively reduced the density and thermal conductivity, allowing them to be suitable for applications such as insulation and lightweight packaging or cushion materials.

• Food Science and Preservation
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• v.31 no.1
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• pp.126-137
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• 2024

In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film's elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes . Among the carrageenan-based composite films, Car-ZnONPs^ZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.