• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.269-273
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• 2004

본 연구는 노계육의 화염처리의 정도에 따른 육질 및 저장 특성의 변화를 구명하고자 수행하였다. 육질특성에서 hardness(경도)는 노계육의 가슴살에서 저장 1일에 화염처리를 하지 않는 처리구에서 4.72kg을 나타냈으며 중처리에서는 4.66kg, 강처리에서는 5.05kg으로 강처리구에서 가장 높게 나타났으나 저장기간이 경과할수록 오히려 강처리구에서 경도의 변화가 가장 크게 떨어져 저장 5일에 1.02kg까지 낮아졌다. 지방산패도(TBA)는 저장 5일에 최대로 증가하였으며 특히 화염처리 수준이 가장 높은 처리구(80PSI)에서 0.21mgMA/kg으로 가장 높은 값을 나타내었다. 단백질산패도(VBN)는 저장 5일에 화염처리하지 않는 처리구에서 4.94mg%를 나타냈고, 중 및 강처리구에서 각각 6.58, 6.57mg%으로 나타나 저장기간이 많을수록 화염처리수준이 증가할수록 값이 증가하는 경향을 나타냈었다. 총미생물 수에서 저장 3일에 화염처리하지 않는 구에서 $4.85Log_{10}\;CFU/cm^2$으로 나타났고, 화염처리 수준이 증가할수록 약간 감소하는 경향을 나타내어 강처리구에서 $4.55Log_{10}CFU/cm^2$수준을 나타냈다. 결과적으로 화염처리 수준이 증가할수록 육질의 경도, 지방산패도 및 단백질 변성도가 증가한 것으로 나타났고, 반면에 총 미생물 수는 저장기간이 경과할수록 낮아지는 것을 알 수 있었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.283-286
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• 2004

본 연구는 노계육의 화염처리 조건에 따른 pH, 드립발생, 육색, 도체특성 변화를 살펴보기 위하여 실시되었다. pH는 저장 3일에서도 화염 중처리와 강처리구에서 5.76, 5.96으로 무처리구보다 높은 경향을 나타냈으나, 저장 5일에서는 처리별 비슷한 경향을 나타냈다. 드립 발생율은 저장기간이 증가할수록 처리구와 상관없이 증가하는 경향을 나타냈으며, 저장 5일에 화염을 80PSI으로 처리한 구에서 0.55%으로 무처리보다 2.7배 정도 드립발생율이 저하되었다. 노계육의 황색도($b^{\ast}$)는 저장 1일의 가슴살 경우 화염처리를 하지 않는 구에서 6.07를 나타냈으며, 중처리 및 강처리로 높일수록 9.77, 11.77으로 점차 증가하는 경향을 나타냈다. 깃털유무는 화염처리 하지 않는 처리구에서 평균 5.7개를 나타냈으나 화염이 강도 80PSI로 증가하였을 때 2.3개로 현저히 저하되었다. 잔모는 화염을 처리하지 않는 처리구에서는 잔모가 약간 분포되어있는 수준이 55,6%이었으나 강처리구에서는 5.6%까지 저하되는것을 확인할 수 있었다. 종합적으로 판단하여 볼 때 노계육의 화염 처리는 80PSI 수준까지 올려도 가능할 것으로 사료된다.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.273-281
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• 2006

Singeing has always been equated with meat color alteration through lipid oxidation and microbial population. Singeing method has always been employed far removing duck feathers, however, the effect of singeing on storage characteristic of duck meat has not been investigated extensively. The study was therefore, designed to Investigate the effect of singeing on duck meat during storage extensively. For the purpose, study was categorized into three groups namely A, B, and C, representing 0, 50 and 70 seconds of singeing time. Singeing was performed on 100 birds in each group, however, only 20 singed birds from each treatment groups were further selected to analyse them subsequently during storage. Analysis revealed that with 70 seconds singeing time drip loss was significantly (p<0.05) higher at $6mgf/cm^2$ compared to 50 seconds of singeing. With 70 seconds treatment breast meat apparently appeared black, where as with 50 seconds treatment no change was observed. Breast showed low redness with more duration of treatment compared to less treatment duration. Yellowness increased, springiness declined and no change was observed in cohesiveness and chewiness with high treatment time. There was increase in the TBARS and VBN, freshness did not change for first 5 days, however, K values started to increase later on indicated decline in freshness. Conclusively, it was inferred from the study that 50 seconds singeing does not make much alternation in the quantitative traits and at the same time maintains the microbial level under permissible limit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.601-604
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• 2009

This study was conducted to examine the effect of aqueous chlorine dioxide treatment as a washing method on removal of pesticide residues. Three pesticides of chlorpyrifos, diazinon, and metalaxyl, which are commonly used in vegetable crops, were treated with 10, 50, and 100 ppm of aqueous chlorine dioxide and decomposition of the pesticides was determined using gas chromatography. Three pesticides used in this study were decomposed by aqueous chlorine dioxide treatment and removal rate was proportional to treatment time as well as concentration of aqueous chlorine dioxide. In particular, 100 ppm of aqueous chlorine dioxide treatment decreased the pesticides efficiently. In addition, lettuce was treated by dipping in distilled water and 100 ppm aqueous chlorine dioxide, respectively, and was compared regarding removal efficiency of the pesticides. The results revealed that washing with 100 ppm aqueous chlorine dioxide for 10 min was the most effective for removing the pesticides. These results suggest that aqueous chlorine dioxide can be used as a washing method of fresh produce to remove the residual of pesticides.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.938-940
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• 2017

본 논문에서는 화재의 조기 감지를 위하여 카메라 입력 영상으로부터 화염을 검출하는 알고리즘을 제안한다. 화염은 특정 RGB 좌표계를 가지며 지속해서 형태가 변화하며 움직인다. 제안하는 화염 검출 알고리즘은 먼저 야외 환경에서 조도의 변화에 관계없이 화염 검출 알고리즘을 적용하기 위해 Color Constancy 알고리즘을 적용한다. 그 후 화염의 RGB 좌표계와 움직임의 변화를 측정하여 후보영역을 설정하고 Opponent SURF와 SVM을 통해 최종 화염을 검출한다. 컴퓨터 시뮬레이션을 통하여 제안하는 알고리즘으로 화염을 검출할 수 있음을 확인하였다.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.396-403
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• 2015

To improve the shelf-life of cherry tomato, samples were treated with aqueous chlorine dioxide ($ClO_2$) at 30 ppm for 0~30 minutes and the weight loss rate as well as the changes in physico-chemical and sensory properties of treated samples were investigated. Weight change in the control and in the samples with aqueous $ClO_2$ treatment were decreased slightly, and there were no difference during the storage period. There were no differences in soluble solid content among the treatments and during the storage period. There were no differences in the firmness of samples among the treatments but the firmness of the aqueous $ClO_2$ treated samples were decreased slower than that of the control samples. No significant changes in lightness, redness and yellowness of the controls and the samples by aqueous $ClO_2$ treatment were observed during 4 weeks storage period. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period did not differ among the treatments. The scores for taste, texture and overall acceptance of the control were decreased faster than those of the aqueous $ClO_2$ treated samples when 3 weeks reached.

• Food Science and Preservation
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• v.20 no.4
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• pp.459-466
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• 2013

This study was carried out in order to investigate sterilization effect and to extend storage periods of the Rubus coreanus by treating with tap water (TW), electrolyzed water (EW) and aqueous chlorine dioxide ($ClO_2$). After each treatment plot was soaked with 10, 50, 100, 200 ppm in each sterilizing solution within 30 sec, each treatment was compared during the storage time at room temperature and refrigerator temperature. As results of total plate count according to temperatures and periods, the microbial sterilizing power of each treatment plot was bigger at EW and $ClO_2$ treatment plots than the TW treatment plot; however, it sharply increased on the high concentration $ClO_2$ treatment plot. Futhermore, the cold storage treatment plot had more outstanding microbial sterilizing power than the room temperature treatment plot. As a result of observing the surface of the Rubus coreanus using scanning electron microscope (SEM), no microbe was seen in EW and $ClO_2$ treatment plot. The results of measuring enzyme activity showed a more significant decrease in EW and $ClO_2$ solutions treatment plot than TW treatment plot but gradually increased with time. The contents of total polyphenol revealed similar values on each treatment. The EW and $ClO_2$ treatment of the Rubus coreanus could be considered as good methods for inhibiting microbial growth in fresh vegetables and fruit, thereby contributing to quality maintenance.

• Korean Journal of Optics and Photonics
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• v.9 no.4
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• pp.264-269
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• 1998

The Measurement of concentration patterns for $C_2$, CH and OH radicals in the premixed propane-air flame could be managed through an image processing technique. This technique was applied to the three kinds of flames on a bunsen burner-mixtures of fuel to be lean, optimum and excessive respectively. The image processing system was complished by treating single wavelength flame images around the eac radical luminescence band, which was obtained by using a set of narrow band pass filters, an image intensifier, CCD and PC. It was possible to observe and predict the reaction zone and the concentration distribution of the radicals, Spatial distribution of each radicals in the raaction zone gave us enough informations to analyze the reaction mechanisms in $C_mH_n$ combustion process. According to this informations, the image of $C_2$ radical exists at front zone, following the images of CH and OH radicals at downstream.

• Journal of Energy Engineering
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• v.3 no.2
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• pp.167-171
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• 1994

대용량 발전용 보일러내 화염의 정량적 관리를 위해서 기존의 화염감시 카메라에 영상처리 기법을 적용한 화염감시 시스템을 개발하였다. 화염감시 시스템은 화상의 저장, 재생, 비교 및 색채화의 기능을 통해 화염의 분포를 가시적으로 확인하고 변화를 판단하는 기능을 가지고 있다. 이 시스템을 S 화력에 대해 시험적용하였으며 현재 확대적용 가능성을 확인하고 있다.

• Composites Research
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• v.23 no.5
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• pp.1-7
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• 2010

To increase the adhesive strength of acrylonitrile butadiene rubber(NBR) and steel plate, the atmospheric pressure flame plasma(APFP) treatment device is applied. The effect of various conditions(processing velocity and distance) is experimentally investigated to ascertain the optimum conditions to yield the best adhesive properties. It is found that the optimum distance between burner port and steel plate is 40mm and the optimum processing velocity is 50m/min at given condition. When the surface is coated twice with the bonding agent, the adhesion strength of APFP treated steel plate is increased to about 20.5%. It suggests that the surface modification of steel by flame plasma treatment at atmospheric pressure is a proper and applicable method to improve the adhesion strength between steel and rubber.