• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2009.05a
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• pp.248-249
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• 2009

자외선 램프를 이용한 살균기는 고전압 방전과 달리 오존의 발생을 최소화 하면서 짧은 시간에 원하는 물체를 살균할 수 있는 장점이 있다. 본 연구에서는 인체의 피부에 직접 접촉하는 티슈들의 포장 상태에서 세균의 밀도를 조사하고 그 결과 살균이 필요한 수준이라는 것을 파악한 다음, 공중 화장실용 공동 티슈 공급기에 적합한 살균기를 설계, 제작하고 그 효과를 세균 배양 실험을 통하여 확인하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2007.11a
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• pp.48-49
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• 2007

자외선 살균기는 기존의 살균기보다 효율적으로 작동되어, 모델의 세균살균을 향상시키기 위하여 투과 반사와 오존을 복합적으로 사용하였다. 투과 반사 효과가 기존의 모델에 비해 세균살균의 효율에 상당한 영향을 주었음을 알 수 있었다.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.28-34
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• 2006

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.147-157
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• 2010

This study was carried out to develop the normal temperature-circulatable retort sterilized imitation crab leg (RSIC) with long shelf-life by retort sterilization. We have examined the optimum retort sterilization conditions and quality characteristics of the RSIC. Central composite design for response surface methodology (RSM) was adopted for optimization of retort sterilization, and experimental central composite design consisted of 11 samples such as 4 factorial points; 4 star points; 3 central points. Sterilization temperature and $F_0-value$ for retort sterilization were chosen for independent variables, and shearing force, whiteness and sensory score about texture were selected as a dependent variable. As a results of RSM analysis, multiple response optimization for the RSIC by Minitap statistical programing was $F_0-value$ 3.3 min. at $117.5{^{\circ}C}$. Also RSM analysis indicated such as sterilization temperature during retort sterilization was the most influential factor, while $F_0-value$ little affected on quality of the RSIC.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.39 no.8
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• pp.813-821
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• 2015

In this paper, we analyzed the problems of a batch-type sterilizer and design a continuous sterilizer to control the temperature deviation. The temperature deviation is analyzed with respect to design parameters such as a nozzle diameter, hole diameter, and nozzle length. The significant temperature parameters are optimized using the response surface methodology. An experimental apparatus is developed using the optimized design parameters. Using a field test, we show that the target temperature is obtained in about 7.3 minutes and the temperature deviation is improved about $0.84^{\circ}C$. The optimized parameters from the test are equal to the analytical parameters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1265-1270
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• 2009

Pathogens contaminated on the surface of utensils could contribute to the occurrence of outbreaks due to cross-contamination to foods during the food preparation process. Therefore, the efficacy of chemical sanitizers (chlorine-based and alcohol-based commercial sanitizers) and dry-heat ($71^{\circ}C$) on inhibiting biofilms of five foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on the surface of stainless steel and polypropylene were investigated in this study. Initial populations of pathogens were 8.8$\sim$9.3 and 9.4$\sim$10.3 log CFU/coupon on the surface of stainless steel and polypropylene coupon, respectively, and these populations were not significantly reduced when they were treated with water for 5 min at room temperature. Treatments with chlorine sanitizer and dry-heat were not effective on inactivating pathogens on the surfaces of stainless steel and polypropylene. In contrast, treatments with alcohol sanitizer were very effective on inactivating pathogens on the surfaced of stainless steel and polypropylene. Reduction levels ranged from 3.4 to 6.4 log and from 5.5 to 7.4 log CFU/coupon in stainless steel and plastic coupons, respectively. From these results, alcohol-based sanitizer could be used as a potential way for controlling microbial contamination on the surface of utensils, cooking equipment, and other related environments.

• Journal of the Korean Ceramic Society
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• v.34 no.1
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• pp.13-22
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• 1997

Water-soluble phosphate glasses containing Ag and Cu ion were prepared through melting process. Dis-solution characteristics, bactericidal effect and cytotoxicity were investigated with composition and time in D. I. water using the powdered sample. Surface change were observed with increasing dissolution time us-ing the bulk specimen. Dissolution amount was maximum at the molar Ag:Cu ratio of 1 and increased with increasing time. The behavior of dissolution was total dissolution from the early stage. But no new layer was observed at the glass surface during dissolution. The bactericidal effect for pseudomonas sp, e. coli, sta-phylococcus aureus, and salmonella increased with increasing dissolution amount and therefore great bac-tericidal effect appeared. The result of cytotoxicity experiment to L929 showed that solution with more than 10 ppm of Ag ion had strong cytotoxicity.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.309-313
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• 2008

To investigate the antibacterial activity of the traditional bronze alloy Yugi, the cultures of Salmonella spp., Escherichia coli O157, Enterobacter sakazakii, and Bacillus cereus were exposed to the metal coupons of bronze, copper, tin, and stainless steel, and the sterilizing activities were analyzed. Antibacterial efficacy of copper coupon toward S. Typhimurium, E. coli, and E. sakazakii were the highest among them and those were followed by bronze, tin, and then stainless steel in the activity order. However, there was little sterilizing activity on Gram-positive B. cereus. Minimal inhibitory concentrations of cupric ion were 25 ppm for S. Typhimurium, E. coli, and E. sakazakii, and 50 ppm for B. cereus. Yugi bronze alloy showed more rigidity and practicality in comparison with copper, and has been used in Korea. Therefore, the bronze alloy may be more effective to reduce the cross-contamination of S. Typhimurium, E. coli, and E. sakazakii than stainless steel in food processing surface.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.225-229
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• 2009

The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

• Journal of the Society of Disaster Information
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• v.18 no.3
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• pp.566-573
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• 2022

Purpose: This study attempted to verify the effectiveness of the application of air sterilizers in elementary schools at risk of group infection among vulnerable groups in order to address fears of new infectious diseases that have increased since the outbreak of Middle East Respiratory Syndrome (MERS) and Coronavirus infection-19 (COVID-19). Method: One air sterilizer was installed in each classroom, cafeteria, and bathroom of an elementary school in Seoul, and surface and air samples were collected at a distance of 2m from the air sterilizer, and the bacterial reduction effect was analyzed compared to the uninstalled control group. Result: The sterilization effect on the surface was less than 2log CFU/cm² in both the control group and the test group, and the test group showed 54 to 87% less general bacterial colony formation than the control group. In addition, the sterilization effect in the air differed depending on the location of the air sterilizer, and the wall installation showed a reduction effect of up to 91% compared to the control group, and the central installation showed a reduction effect of up to 93%. Conclusion: As a result of the study, it is expected that the prevention of infectious diseases can be increased by maintaining the current quarantine program in elementary schools that conduct regular disinfection while applying air sterilizers. In addition, it is considered desirable to facilitate the inflow of air into the air sterilizer.