• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.50.3-50
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• 2001

Nonlinear feedback control scheme for reactive distillation column has been proposed. The proposed control scheme is derived in the framework of Nonlinear Internal Model Control. The product compositions and liquid and vapor flow rates in sections of the reactive distillation column are estimated from selected tray temperature measurements by an observer. The control scheme is applied to example reactive distillation column in which two products are produced in a single column and the reversible reaction A + B = C + D occurs. The relative volatilities are favorable for reactive distillation so that the reactants are intermediated boilers between the light product C and the heavy product D. Ideal physical properties, kinetics and ...

• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Journal of Korean Society of Forest Science
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• v.103 no.4
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• pp.556-563
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• 2014

The purpose of this study was to evaluate the effects of container types on seedling growth of Chamaecyparis obtusa (2-year-old) in the container nursery culture. We used three container types [20 cavities (400 mL/cavity, $150seedlings/m^2$), 24 cavities (320 mL/cavity, $200seedlings/m^2$), and 35 cavities (240 mL/cavity, $260seedlings/m^2$)] and measured root collar diameter (RCD), height, biomass, root density and seedling quality index (SQI). The RCD, height, biomass, root density and SQI were the highest at 20 cavities/tray because this container has the largest volume and lowest seedling density. However, H/D and T/R ratio at all container types were not significantly different. The total biomass per unit area ($m^2$) were the lowest at 35 cavities/tray and those at both 20 and 24 cavities/tray were not significantly different. Container volume was positively correlated with RCD, height, biomass, root density and SQI except for H/D and T/R ratio, while seedling density negatively affected on them. Based on these results, 20 cavities/tray are optimal for container seedling production of C. obtusa. Usage of optimal container will make us get better quality seedlings and reduction of production costs in the container nursery as well as good field performances with higher survival rate in plantation.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.11a
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• pp.243-244
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• 2010

• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38A no.7
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• pp.592-602
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• 2013

The purpose of this study is to optical cable closure and fiber line monitoring system. The current optical cable closure cases have not had any systems that help the central control station recognize opening as well as closing the cases in real-time when opening B2B and B2C lines. to solve this problem, it is considered to create systems that go off alarms, real-time fault location immediately, set alarms for open and close monitoring optical cable closure, and inspect regularly whether optical cables are deficient when monitoring the optical line in real-time and cutting them, in this paper, the monitoring system whose the central control station finds an optical signal block immediately and goes off the alarms when line workers separate components like a connector or a tray from the optical cable closure through OTDR. this study can contribute to stabilize the network quality through the quick and effective operation of the cables.

• Journal of the Korean Society of Safety
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• v.28 no.3
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• pp.39-43
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• 2013

The present study has been conducted to investigate the fire combustion properties and fire behavior of an IEEE-383 qualified flame retardant cable. The reference reaction rate and reference temperature which are commonly used in pyrolysis model of fire propagation process was obtained by the thermo-gravimetric analysis of the cable component materials. The mass fraction of FR-PVC sheath abruptly decreased near temperature range of $250{\sim}260^{\circ}C$ and its maximum reaction rate was about $2.58{\times}10^{-3}$[1/s]. For the XLPE insulation of the cable, the temperature causing maximum mass fraction change was ranged about $380{\sim}390^{\circ}C$ and it has reached to the maximum reaction rate of $5.10{\times}10^{-3}$[1/s]. The flame retardant cable was burned by a pilot flame meker buner and the burning behavior of the cable was observed during the fire test. Heat release rate of the flame retardant cable was measured by a laboratory scale oxygen consumption calorimeter and the mass loss rate of the cable was calculated by the measured cable mass during the burning test. The representative value of the effective heat of combustion was evaluated by the total released energy integrated by the measured heat release rate and burned mass. This study can contribute to study the electric cable fire and provide the pyrolysis properties for the computational modeling.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.384-388
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• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.