• The Journal of Korean Institute of Communications and Information Sciences
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• v.34 no.4A
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• pp.324-329
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• 2009

In this paper, a novel Snowflake-shaped microstrip patch antenna for application in the WLAN(5.2/5.8GHz) band is designed and fabricated. The size of antenna is $21.2{\times}16mm^2$ and substrate is used Taconic-RF30. To obtain sufficient bandwidth in Return loss <-10dB and dual resonance characteristic, the Short-pin is inserted on the patch and the coaxial probe source is used. The measured results of fabricated antenna show 220MHz and 135MHz bandwidth in Return loss <-10dB referenced to the WLAN(5.2/5.8GHz) band. The measured antenna gain is $4.7{\sim}6.9dBi$ in the WLAN(5.2/5.8GHz) band. The experimental 3-dB beam width in I-plane and H-plane are $73.2^{\circ}/82.75^{\circ}$ for 5.1500Hz, $74.56^{\circ}/83.63^{\circ}$ for 5.3500Hz, and $86.24^{\circ}/85.15^{\circ}$ for 5.7850Hz, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.