• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1337-1342
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• 2008

This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and E scherichia coli O157:H7 (E. coli O157:H7), on cabbages. Cabbages were inoculated with the culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine, and 50, 100, and 200 ppm chlorine dioxide ($ClO_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Treatments with water did not significantly reduce levels of three pathogens whereas other treatments with chemical sanitizers significantly reduced levels of three pathogens. Treatment with 200 ppm $ClO_2$ for 10 min was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log CFU/g for L. monocytogens, S. Typhimurium, and E. coli O157:H7, respectively. Levels of reduction were increased with the increase of $ClO_2$ concentrations. When chemically injured cells were investigated, there were no significant differences on the levels of injured cells between before and after treatment with commercial chlorine and $ClO_2$. These results suggest that $ClO_2$ can be used as an alternative sanitizer for reducing pathogens on fresh produces.

• Fire Science and Engineering
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• v.18 no.2
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• pp.20-26
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• 2004

The purpose of this study is to investigate the transition mechanism and prevention mechanism of gas explosion to fire. Transition phenomena of explosion to fire of LPG in the explosion vessel of its size of TEX>$100 cm {\times} 60 cm {\times} 45 cm$ was visualized using the high speed video camera and the mechanism was analysed from the videograph. Newspaper size of $30cm {\times} 20cm$ was used for combustible sample in this experiments and LPG-air mixture was ignited by 10 ㎸ electric spark. Experimental parameter was gas concentration, size of vent area and position of combustible solid. Size of vent area were varied as $10cm {\times} 9cm, 13cm {\times} 10cm, 27cm {\times} 20cm, 40cm {\times} 27cm$, and the position of combustible was varied in 4 point. Carbon dioxide was used to study the prevention mechanism of explosion to fire transition of LPG. Based on this experiment we can find that transition possibility of explosion to fire on solid combustible from explosion is depends on concentration of LPG-air mixture and the exposure time of solid combustibles in high temperature atmosphere of flame and burnt gas. And cooling or inerting of the atmosphere after explosion can be prevent the transition of explosion to fire on solid combustibles from gas explosion.