• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.1
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• pp.145-152
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• 2020

Onion is a perennial herb of the lily family that has a long history and has long been widely used throughout the world as it is one of the most important condiments in our diet, along with chili peppers and garlic. It has been used for cooking and processing food with its unique flavor and aroma. Because of the nature of onions, long-term storage can lead to spoilage. Research was done to increase profits through processing and expand various onion products. A low temperature extraction method was used to study the physiological activation effect and onion processing method of flavonoid component weak to heat.

• Composites Research
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• v.36 no.4
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• pp.246-252
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• 2023

A secondary barrier made of glass fiber reinforced composites has been installed infinitely using automatic bonding machine(ABM) in membrane type LNG cargo containment system (CCS). At the same time, significant thermal stress due to cryogenic heat shrinkage has occurred in the composite on the non-bonding area between the adhesive fixation at both ends. There have been studies from the perspective of structural safety evaluation taking this into account, but none that have analyzed mechanical property taking an prolonged length into account. In this study, 2-parameter Weibull distribution statistical analysis was used to standardize reliable mechanical property for actual length, taking into account the composite's brittle fracture of ceramic material with wide fracture strength dispersion. Related experimental data were obtained by performing uniaxial tensile tests at specific temperatures below cryogenic condition considering LNG environment. As a result, the mechanical strength increased about 1.5 times compared to -20℃ at -70℃ and initial non-linear behavior of fiber stretched was suppressed. As the temperature decreased until the cryogenic, the mechanical strength continued to increase due to cold brittleness. The suggested mechanical property in this study would be employed to secure reliable analysis support material property when assessing the safety of secondary barrier's structures.

• Journal of the Society of Disaster Information
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• v.19 no.2
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• pp.280-291
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• 2023

Purpose: As fire accidents happen at the production and storage sites of superabsorbent polymers for convenience of daily life, an experimental study was conducted to secure basic data to establish practical preventive measures against them. Method: The sample container (20cm width × 20cm length) was made into a rectangular cuboid with the heights of 3cm, 5cm, 7cm, and 14cm, respectively, to allow access to the infinite flat plane. The front and back of the container were covered with a 300-mesh stainless steel mesh for one-dimensional heat transfer. The sample container was placed in the center of the thermostatic bath, which was heated to a predetermined temperature by setting the thermostat program in advance, and it was determined to be 'ignited' when the central temperature of the sample rose by more than 20℃ above the set temperature, and "unignited" when it was maintained at an approximate value of the set temperature. Result: The critical autoignition temperature was calculated to be 217.5℃ when the height of the sample container was 3 cm, 212.5℃ when it was 5 cm, 202.5℃ when it was 7cm, and 187.5℃ when it was 14cm. The ignition induction time to reach the maximum temperature was 34hours for 3cm, 76hours for 5cm, 143hours for 7cm, and 318hours for 14cm. Conclusion: ① As the size of the container increased, the autoignition temperature decreased and the induction time to reach the maximum temperature increased. ② An apparent activation energy was calculated to be 44.92kcal/mol, with a correlation of 96.93%.

• Journal of the Korean Institute of Gas
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• v.27 no.3
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• pp.27-34
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• 2023

Using ammonia as fuel for solid oxide fuel (SOFC) cells has become an attractive topic nowadays due to its high efficiency, environmental friendliness, and ease of storage and transportation. Several configurations of ammonia-fed SOFC systems have been proposed and investigated, demonstrating high electrical efficiency. However, to further enhance efficiency, it is crucial to understand the inefficient components of the system. The exergy concept is well-suited for this purpose, making exergetic analysis essential for ammonia-fed SOFC systems. This study conducts an exergetic analysis for three selected systems: a simple fuel cell system (FC), an anode off-gas recirculation system (RC-FC), and a recirculation system with water removal (RC-WR-FC). The results reveal that the exergetic efficiencies of the FC, RC-FC, and RC-WR-FC are 48.7%, 51.6%, and 58.4%, respectively. In all three systems, the SOFC stack is the main source of exergy destruction. However, other components with relatively low exergetic efficiency, such as the burner, air heat exchanger, and cooler/condenser, offer greater opportunities for improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1030-1037
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• 2010

A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were $3.2{\times}10^5$ and $7.0{\times}10^4\;CFU/mL$, respectively, after wring process. However, the numbers were $3.6{\times}10^3{\sim}9.7{\times}10^3$ and $3.7{\times}10^3{\sim}2.7{\times}10^4\;CFU/mL$ after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.

• Food Science and Preservation
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• v.9 no.3
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• pp.271-276
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• 2002

To develop a wrapping film, which suppresses the microbial decay through the storage and prolongs the selflife of fruits and vegetables, the antimicrobial packaging films were prepared and applied to the preservation of strtwberries and cucumbers. Low density polyethylene(LDPE) film of 50㎛ thickness was faricated with 1% of Scutellariae baicalensis extract. The LDPE film impregnated with Scutellariae baicalensis extract showed antimicrobial activity on the disk test against Bacillus cereus, Escherchia coli and Fusarium sp.. The antimicrobial film changed the color and light transmittance, but did not affect heat shrinkage, mechanical tensile strength and wattability. Strawberries and cucumbers were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped strawberries and cucumbers were stored for 21 days at 5$\^{C}$ and for 40 days at l0$\^{C}$, respectively. For the packaged strawberries and cucumbers at 5$\^{C}$ and 10$\^{C}$, the LDPE film impregnated with Scutellariae baicalensis extract showed the reduced growth of total aerobic bacteria, molds and yeasts and did not give any negative effect on other quality attributes during storage in comparison with conttrol film without any additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.879-884
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• 2009

Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{\circ}C$ for 20 sec, followed by drying at $70^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, or drying at $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. Optimum drying temperature and time was $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{\circ}C$ for 30 min followed by $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1993.12a
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• pp.6-9
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• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.387-395
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• 2009

This study was conducted to investigate the effects of starch concentrations and heating conditions on the gel characteristics of arrowroot starch. Arrowroot starch gels with various pHs, and starch concentrations, were prepared using different temperatures and heating times, and then stored for 24 hrs at $4^{\circ}C$. The hardness of sample gels made at pH 2.0 and 4.0 increased as the starch concentration increased from 7% to 10%, with the maximum value of 94 N being obtained when the gel was prepared at pH 4.0 with a starch concentration of 10%. The maximum hardness of samples prepared with concentrations of starch ranging from 7~9% appeared at $80^{\circ}C$, regardless of the heating temperature and time. Furthermore, the hardness of samples prepared at greater than $100^{\circ}C$ was relatively lower than that of samples prepared at other temperatures. When a starch concentration of 8% was used, the degree of gelatinization(DR) increased as the heating temperature increased, with the maximum value of DR being about 76% at $120^{\circ}C$, regardless of heating time. After storage for 24 hrs, the hardness of samples prepared at $70^{\circ}C$, $80^{\circ}C$ and $90^{\circ}C$ appeared to decrease, while that of samples prepared at $100^{\circ}C$, $110^{\circ}C$ and $120^{\circ}C$ increased. The correlation between hardness and the degree of gelatinization or retrogradation was very high when samples were prepared at $80^{\circ}C$ with a starch concentration of 9%, as indicated by a correlation coefficient of greater than 0.95. Overall, the microstructures of freeze-dried arrowroot starch gel were composed of a continuous network of amylose and amylopectin with fragmented ghost structures in an excluded phase, but these ghost structures were more evident after storage and with increased heating temperature.

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.2
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• pp.296-309
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• 1999

Autopolymerized resin facilitates a more rapid and easier means for the construction of removable orthodontic appliances than heat cured resin. But many reports reveal that more unreacted monomer is found in autopolymerized resin. It is very important to achieve maximum degree of polymerization because if polymerization is inadequate, high level of unreacted monomer has been shown to adversely affect mechanical and physical properties, and also the question of allergy or toxicity to methylmethacrylate must be considered. The purpose of this study was to compare the degree of polymerization according to curing method and curing time. Five groups were desinged ; Group 1 was polymerizied at room temperature($28^{\circ}C$) ; Group 2 in $28^{\circ}C$ water ; Group 3 in $28^{\circ}C$ water under 30psi pressure ; Group 4 in $43^{\circ}C$ water ; Group 5 in $43^{\circ}C$ water under 30psi pressure for 10 minutes, 1 hour 12 hours, 1 day and 3 days. The degree of polymerization was measured by means of Fourier Transform Infrared spectroscopy. The results were as follows: 1. The degree of polymerization increased constantly in accordance with curing time in all groups and after curing for 10 minutes, Group 1 showed significantly higher degree of polymerization after 12 hours and Group 2, Group 3, Group 4, Group 5 after 1 hour(p<0.05). 2. The degree of polymerization decreased in the order of Group 5, Group 4, Group 3, Group 2, Group 1 except when the curing time was 1 hour and 12 hours(p<0.05). 3. The degree of polymerization of Group 4, Group 5 cured at $43^{\circ}C$ showed significantly higher degree of polymerization than Group 2, Group 3 at $28^{\circ}C$ except when the curing time was 1 day(p<0.05). 4. Among Group 2, Group 3 and Group 4, Group 5, the pressure had no effect on polymerization except when the curing time was 12 hours(p<0.05). 5. Between Group 1 and Group 2, the method of storage had no effect on polymerization except when the curing time was 1 hour(p<0.05).