• Journal of the Korean Ceramic Society
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• v.23 no.5
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• pp.61-66
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• 1986

The gas mixtures ($H_2$/$N_2$, He/$N_2$) having a high thermal conductivity allow the heat generated by the nitriding exotherm to be dissipated from the compact in to the nitriding atmosphere permitting a more accurate control of temperature and produces a more uniform microstructure. In order to observe the effect of the mixed gas atmosphere on the microsturcture of RBSN. the specimen was nitrided in the mixed gas atmosphere which was containe up to 50vol% $H_2$ or He for 0-12 hrs at 135$0^{\circ}C$. The addition of hydrogen to nitrogen gas resulted in the growth of a-needle at the early stage of nitrding increase of the reaction rate and a finer and more uniform microstructure. in case of the addition of helium the behaviour of reaction was similar to the one with pure nitrogen. As the amount of helium was increased a coarse microstructure was formed.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.

• 유체기계공업학회:학술대회논문집
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• 2006.08a
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• pp.565-568
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• 2006

This paper achieved dynamic characteristics with test to use solenoid valve for flight model that have present. Designed pressure control virtual system which PWM solenoid valve to use test result. Examination compared solenoid valve dynamic characteristics in atmosphere and cryogenic fluid and presented technique and valuation method that measured upstream and down stream pressure of solenoid valve, as well as, temperature, excitation voltage etc. These test results could confirm solenoid valve response time and maximum using frequency characteristic at use in atmosphere and cryogenic temperature and this derived design variables pressure control system from those bases.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.61-65
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• 2013

Modified atmosphere (MA) of reduced $O_2$ and elevated $CO_2$ concentrations has been used for keeping the quality of fresh produce and extending the shelf life. As a way to attain the beneficial MA package around the produce, a gas diffusion tube or perforation can be attached onto the container and controlled on real time in its opening/closing responding to $O_2$ and $CO_2$ concentrations measured by gas sensors. The timely-controlled opening of the gas diffusion tube can work in harmony with the produce respiration and help to create the desired MA. By use of the mathematical modeling, the effect of tube dimension on the controlled container atmosphere was figured out in this study. Spinach and king oyster mushroom were used as typical commodities for designing the model container system (0.35 and 0.9 kg in 13 L, respectively) because of their respiration characteristics and the optimal MA condition ($O_2$ 7~10%/$CO_2$ 5~10% for spinach; $O_2$ 2~5%/$CO_2$ 10~15% for mushroom). With a control logic for the gas composition to stay as close as possible to optimum MA window without invading injurious low $O_2$ and/or high $CO_2$ concentrations, the atmosphere of the sensor-controlled container could stay at its lower $O_2$ boundary or upper $CO_2$ limit under certain tube dimensional conditions. There were found to be the ranges of the tube diameter and length allowing the beneficial MA. The desired range of the tube dimension for spinach consisted of combinations of larger diameter and shorter length in the window of 0.3~2 cm diameter and 0.2~10 cm length. Similarly, that for king oyster mushroom was combinations of larger diameter and shorter length in the window of 0.9~2 cm diameter and 0.2~3 cm in length. Clear picture on generally affordable tube dimension range may be formulated by further study on a wide variety of commodity and pack conditions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.217-221
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• 2022

Container system automatically controlled in its atmosphere of high CO₂/low O₂ was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0℃ for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO₂ and 7~10% O₂ through time-controlled intermittent CO₂ injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO₂ and mildly low O₂ concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.9-14
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• 2022

Packages of different atmospheres (air (control), 100% CO₂, vacuum, and vacuum + O₂ absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O₂ concentration decreased from initial 21% to 16% on storage 4 days and the CO₂ concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO₂ concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO₂ package. It is reasoned that CO₂ was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O₂ absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO₂ package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO₂ package, 4.66 in vacuum package, and 3.78 in vacuum + O₂ absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O₂ absorber packages suffered from cracking of the product. Thus 100% CO₂ flushing is suggested as a desired packaging condition.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.19-23
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• 2020

Al-laminated packaging film incorporating ascorbic acid or tocopherol at inner food contact layer was tested in the potential to improve antioxidative preservation of powdered infant formula under CO₂-enriched atmosphere. Product of 200 g was packaged with the packaging film containing 0.3% antioxidant in sealant layer of low density polyethylene and stored at 30℃ for 286 days with periodic measurement of package atmosphere and product's quality attributes. The CO₂-flushed package resulted in shrinkage of tight contact between the product and the film not allowing gas sampling of package atmosphere after 140 days. Package of tocopherol-incorporated film allowed some ingress of oxygen after 112 days presumably due to its weakening of heat-seal area. The increased oxygen concentration in the tocopherol-added film package led to the concomitant increase of peroxide value, an index of lipid oxidation. On the other hand, packaging of ascorbic acid-added film pouch could suppress lipid oxidation marginally in consistent manner compared to control package without any antioxidant.

• Journal of the Korean Ceramic Society
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• v.48 no.6
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• pp.641-647
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• 2011

The present study aims to identify the effect of sintering atmosphere [$O_2$, 75$N_2$-25 $H_2$ (mol%) and $H_2$] on microstructural evolution at the relatively low sintering temperature of 1040$^{\circ}C$. Samples sintered in $O_2$ showed a bimodal microstructure consisting of fine matrix grains and large abnormal grains. Sintering in 75 $N_2$ - 25 $H_2$ (mol %) and $H_2$ caused the extent of abnormal grain growth to increase. These changes in grain growth behaviour are explained by the effect of the change in step free energy with sintering atmosphere on the critical driving force necessary for rapid grain growth. The results show the possibility of fabricating $(K_{0.5}Na_{0.5})NbO_3$ at low temperature with various microstructures via proper control of sintering atmosphere.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.98-99
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• 2013

The amount of surface chlorides of architectural structure in incoming salt environment depends on the characteristics of distribution of incoming salt in atmosphere. Therefore, many researches are being conducted on deducting the correlation between incoming salt amount attached to the surface of real structure and that of atmosphere after quantitative measurement. However, in real environment, these studies are somewhat far fetched. That is because incoming salt in atmosphere are changed by various climatic conditions and in the case of the structures surface, attached incoming salt may be carried away due to the rainfall. Therefore, this study aims to draw an improved proportional relation between the amount of sodium chloride in atmosphere and that attached to the surface of architectural structures by measuring the amount attached to each architectural material using artificial incoming salt generator that can control various climatic variables that can be caused in real environment.

• Journal of the Korean Society for Heat Treatment
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• v.2 no.3
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• pp.42-45
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• 1989