• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• Archives of Pharmacal Research
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• v.29 no.4
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• pp.298-301
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• 2006

This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and $0.20\%$ [w/v]) exposed for either 15 sec, 30 sec, 1 min, 2 min, 3 min, 5 min, 10 min, or 30 min. All three bacteria were not greatly affected by CaO solutions at concentrations of 0.01 and $0.03\%$, however, the decline of E. coli $(99\%;\;2.78\;log_{10}CFU/mL)$, L. monocytogens $(45\%;\;1.44\;log_{10}CFU/mL)$, and S. typhimurium $(70\%;\;2.08\;log_{10}CFU/mL)$ was greatest when they were exposed to $0.05\%$ CaO solution for 10 min. Moreover, the bactericidal action of CaO was maintained for at least 24 h of storage. The results of this study provide evidence that CaO, as a substitute for synthetic chemical substances has potential for use in the disinfection and sanitization of foods and food processing equipment.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2009.04a
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• pp.379-382
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• 2009

횡방향으로 구속된 콘크리트의 응력-변형률 거동은 구속되지 않은 콘크리트와는 다른 거동을 한다. 보통강도 콘크리트에서 구속효과를 고려한 콘크리트 재료모델로는 Mander 모델이 대표적이며 고강도 콘크리트의 구속효과의 경우 여러 연구자들에 의하여 제안된 모델 중 공시체 수준의 실험결과와 잘 일치하는 Sakino-Sun 모델을 사용하였다. 보통강도에서는 Mander모델을 고강도 콘크리트에서는 Sakino-Sun 모델을 사용하였으나 중간 강도인 30-40MPa의 강도에서 Mander 모델과 Sakino-Sun 모델의 적용시 실험결과와 해석결과가 다소 차이를 보이며 또한 두 모델은 적용할 수 있는 최대 또는 최소 콘크리트 압축강도의 한계범위가 명확하지 않다. 따라서 이 연구에서는 30-40MPa의 강도의 횡방향으로 구속된 콘크리트의 비선형 재료모델을 제안하고 실제 30-40MPa의 압축강도를 갖는 콘크리트 공시체의 일축압축시험 결과와의 비교를 통해 그 적용성을 검토하였다.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.253-256
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• 2001

$3{\sim}5$ types of proteins were expressed by toluene and heat during $30{\sim}60$min. Generally it is reported that proteins below 10kDa function as transcription factor. In this study we certified that 7kDa was induced by organic solvent and the rate of expression was 2 folds at $30{\sim}45$min.

• Radiation Oncology Journal
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• v.17 no.1
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• pp.65-69
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• 1999

Purpose : It has been well established that the response of cells and tissues to low LET radiations (X- or gamma-ray) can be enhanced by combining with hyperthermia. However, there has been relatively little work of hyperthermia on the possible modification of either cellular or tissue responses to other types of radiation. So, we investigated the combined effect of fast neutron irradiation and hyperthermia according to the sequence and time interval of the two. Materials and Methods : In MKN-45 cells, a human stomach cancer ceil line, suwiving fractions were measured according to the sequential treatment of 0, 4, 2, 0 hour-intewal for fast neutron irradiation (1.5 Gy) combined with hyperthermia (41 $^{\circ}C$ for 30 min or 43$^{\circ}C$ for 30 min). Results : D$_{0}$ and n of MKN-45 for neutron were 0.8 Gy and 2.5, respectively. The surviving fraction by 1.5 Gy of neutron was 0.36$\pm$0.34. Interacting powers were mostly ranged between 1 and 2, but they were 3.0 and 2.7, respectively for hyperthermia (41 $^{\circ}C$ for 30 min) fellowed by neutron irradiation 6 and 4 hours later. Conclusion : The combined effect of fast neutron (1.5 Gy) and hyperthermia (41 $^{\circ}C$ or 43$^{\circ}C$ for 30min) is largely independently additive. Preceding mild hyperthermia (41 $^{\circ}C$ for 30 min) 4 or 6 hours before neutron may cause decreased sensitivity to subsequent neutron irradiation.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.226-230
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• 2001

High hydrostatic pressure was applied to Foxtail Millet Takju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Takju were $6.8{\times}10^7,\;1.3{\times}10^8\;and\;8.4{\times}10^7\;CFU/mL$, respectively. Total bacterial count in Takju reduced to $2.2{\times}10^5\;CFU/mL$, while lactic acid bacteria and yeast were sterilized completely when heated at $65^{\circ}C$ for 30 min. Lactic acid bacteria and yeast decreased with the increase of treatment pressure, and pressurization of 400 MPa for 10 min at room temperature sterilized completely the lactic acid bacteria and yeast in Takju. Total bacteria were not sterilized with pressurization of even 600 MPa at room temperature. Total bacteria were completely sterilized at $66^{\circ}C/400\;MPa/60\;min\;and\;66^{\circ}C/600\;MPa/10\;min$. Pressurization of Takju caused a partial inactivation of ${\alpha}-amylase$, and after pressurization at 600 MPa for 10 min at room temperature, 73.2% of the original activity remained. The activity of glucoamylase increased with the increase of treatment pressure. Treatment at $66^{\circ}C/400\;MPa/10\;min$ reduced the activity of ${\alpha}-amylase$ by 59.7% and glucoamylase by 20.5%. ${\alpha}-Amylase$ was inactivated to less than 1.2% of the original activity at $66^{\circ}C/600\;MPa/30\;min$.

• International Journal of Industrial Entomology and Biomaterials
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• v.10 no.1
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• pp.69-72
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• 2005

Bleaching powder solution (1 to $5\%$), slaked lime solution (0.1 to $0.5\%$) and formalin (1 and $2\%$) were tested for their efficacy against cytoplasmic polyhedrosis virus and Nosema mylittansis spores to control virosis and pebrine respectively in tasar silkworm, Antheraea mylitta in indoor rearing condition. All the disinfectants tested were found effective in suppressing the infection of virosis and pebrine significantly. Complete inactivation of Antheraea mylitta cytoplasmic polyhedrosis virus (AmCPV) was recorded when treated with $4\%$ bleaching powder, $0.4\%$ slaked lime for 20 min and $2.0\%$ formalin for 30 min. Similarly treatments of $3.0\%$ bleaching powder solution for 20 min and $2.0\%$ formalin for 30 min were found effective in complete inactivation of N. mylittanis spores.

• Journal of Aquaculture
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• v.13 no.4
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• pp.359-362
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• 2000

Mitotic gynogenesis was induced in the far eastern catfish, Silurus asotus using UV-irradiated heterospecific sperm and cold shock treatment. Eggs were activated with the sperm of mud loach, Misgurnus mizolepis which has been irradiated with UV at dose of 9,000 ergs/$mm^2$. To determine the optimum duration required to prevent the first cleavage, a cold shock at 4$^{\circ}C$ with duration of 20, 30 or 40 min was applied to the eggs 50 min after activation. To induce diploidization of mitogenesis, the most effective protocol was to apply cold shock to 50-min old (after activation) eggs at 4$^{\Circ}C$ for 30min.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.365-371
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• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• Journal of Pharmaceutical Investigation
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• v.13 no.4
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• pp.191-195
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• 1983

Acetaminophen, fenbufen, and mefenamic acid tablets were formulated with the same additives, granulated to different sizes, ranging $30{\sim}200mesh$, and compressed by pressure of $0.5{\sim}2.0\;ton{\cdot}cm^{-2}$. The hardness and disintegration time of the three tablets were determined. The dissolution rates of the three tablets at critical point of pressure were investigated. The results showed that fenbufen, and mefenamic acid tablet had critical compression pressure of $1.0\;ton{\cdot}cm^{-2}$, but acetaminophen tablet had that of $1.5\;ton{\cdot}cm^{-2}$. Neverthless, three tablets were disintegrated within 5 min. Among the three tablets, mefenamic acid tablet followed zero order of dissolution and the rate constants were as fellows; $1.68 \;mg{\cdot}min^{-1}\;(30{\sim}50mesh),\;1.76mg{\cdot} min^{-1}\;(50{\sim}80\;mesh)\;and\;4.85\;mg{\cdot}min^{-1}\;(80{\sim}200mesh)$.