• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.219-225
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• 2017

An aqueous chlorine dioxide ($ClO_2$) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of $ClO_2$ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat ($25^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$, and $65^{\circ}C$) as well with combinations of 30 or 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ for 3 min. An increasing concentration of $ClO_2$ and CaO significantly reduced the microbial population compared with the control. In addition, mild heating at $55^{\circ}C$ elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ reduced the population of naturally existing bacteria on kale by 3.10 log colony forming units (CFU)/g, and the counts of E. coli O157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of $ClO_2$ and active CaO at $55^{\circ}C$ can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.869-872
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• 2008

Recently, the effects of high temperature on compressive strength, elastic modulus and strain at peak stress of high strength concrete were experimentally investigated. The present study is aimed to study the effect of elevated temperatures ranging from 20 to $700^{\circ}C$ on the material mechanical properties of high-strength concrete of 40, 60, 80MPa grade. In this study, the types of test were the stressed test and stressed residual test that the specimens are subjected to a 25% of ultimate compressive strength at room temperature and sustained during heating and when target temperature is reached, the specimens are loaded to failure. Or specimens are loaded to failure after 24hour cooling time. tests were conducted at various temperatures ($20{\sim}700^{\circ}C$) for concretes made with W/B ratios 46%, 32% and 25%. Test results showed that the relative values of compressive strength and elastic modulus decreased with increasing compressive strength grade of specimen.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of IKEEE
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• v.24 no.1
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• pp.260-268
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• 2020

This paper presents the high frequency resonant inverter of class D SEPP(Single-Ended Push Pull) type using LS-ZVS-LSTC, which can reduce the switching losses during the turn-on and turn-off switching time. The analysis of high frequency resonant inverter using LS-ZVS-LSTC(Low-loss Turn-off Snubber Capacitor) proposed in this paper is described in general by adopting the normalized parameters. The operating characteristics of the proposed high frequency resonant inverter were also evaluated by using the control parameters such as the normalized control frequency(μ), the normalized load time constant(τ), the coupling factor(κ) and so on. Based on the characteristic values through the characteristics of evaluation, an example of the design method of the 1.8[kW] class D SEPP type high frequency inverter is suggested, and the validity of the theoretical analysis is verified using the experimental data.

• Journal of the Korean Institute of Gas
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• v.9 no.2 s.27
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• pp.1-7
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• 2005

The thermochemical parameters for safe handling, storage, transport, operation and process design of flammable substances are explosive limit, flash point, autoignition temperature, minimum oxygen concentration, heat of combustion etc.. Explosive limit and autoignition temperature are the major physical properties used to determine the fire and explosion hazards of the flammable substances. Explosive limit and autoignition temperature of methane fur LNG process safety were investigated. By using the literatures data, the lower and upper explosive limits of methane recommended 4.8 vol$\%$ and 16 vol$\%$, respectively. Also autoignition temperatures of methane with ignition sources recommended $540^{\circ}C$ at the electrically heated cruicible furnace (the whole surface heating) and recommended about $1000^{\circ}C$ in the local hot surface. The new equations for predicting the temperature dependence and the pressure dependence of the lower explosive limits for methane are proposed. The values calculated by the proposed equations were a good agreement with the literature data.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.10
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• pp.1033-1040
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• 2011

The premixed burner is a very strong candidate for using household boiler burner system because it has high efficiency, low emission and can be used in compact boiler system. Usually, household boiler burner systems use a Bunsen burner, which consists of an inner rich premixed flame and fuel burned completely by a secondary air supply. It has a relatively long flame length and operates in a high excess of air, so it is difficult to fit such a burner into a high efficiency compact boiler. In this paper, the characteristics of a premixed combustion burner for surface media such as metal fiber, ceramic, and SUS fin were evaluated. In particular, the flow velocity over the burner surface for the cold flow characteristics of the surface material were measured and adjusted. The combustion tests were carried out by taking pictures of the flame and measuring the flame temperature. The amounts of CO and NO were measured and the characteristics of the surface burner materials, combustion chamber, and heat exchangers were evaluated for various excess air ratios and heating values.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.3
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• pp.269-274
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• 2010

As a preliminary study on a SOFC-GT hybrid system integrated a with coal-gasification system, the influence of the concentrations of $H_2$ and CO in syngas on the performance characteristics of the hybrid system is investigated. It is expected that the differences in the heating values of fuels with different compositions trigger the off-design operation of the gas turbine and result in different performance characteristics of the overall hybrid system. Syngas compositions are found to affect the SOFC performance. Performance of hybrid system with carbon monoxide is poorer than the case with hydrogen. In the case of part-load performance with syngas, performance degradation at part-load operating conditions with hydrogen is more dominant than the case with carbon monoxide.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.153-158
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• 1984

The traditional methods of testing the meltability of cheese, the Schreiber and the Arnott test, were reviewed and compared. The limitations of such methods were examined. Different sensitivities were observed for these two tests. In the Schreiber test, sharp Cheddar showed highest meltability, followed by process American, mild Cheddar, and Mozzarella. In the Arnott test, however, the rank changed to Mozzarella, mild Cheddar, sharp Cheddar, and process American. Process cheese products showed very dispersed values. Meltability increased quickly until about 4 min and held constant after 5 min in the Schreiber test. In the Arnott test, it started to increase after 5 min and held constant after 15 min. The constant meltabilities shown after certain times were caused by scorching or case hardening which prevented further flow. The DSC-thermogram showed endothermal peaks at about 14 and $30^{\circ}C$. These peaks can be accounted for by the fusion of butter fat during heating.

• Journal of Families and Better Life
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• v.28 no.6
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• pp.81-94
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• 2010

This qualitative research was designed to explore the use of housing among Korean Chinese people in Harbin, China. Focusing on the use which based on the epistemology of housing adjustment, this was particularly designed to examine its cultural assimilation and acculturation on the way of life course, it employed the in-depth interview on the oral history of 5 interviewees in their 60s and 70s, individualized interviews were conducted from May 28 to 31 in 2010. Key findings were summarized as follows; 1. The free market reform in China resulted in privatization that allowed respondents to become homeowners, and the ownership was viewed as part of family asset centered upon a sense of solidarity. 2. Although homeowners in multi-story houses were responsible to decorate interior spaces, the common features in using interior spaces were found: entrance had no thresholds; kitchen was small, lack of storage cabinets, tile-flooring; washers were installed inside bathroom; and newly built apartment didn't have proper space to store Korean fermented foods. It was observed that housing adaptation outweighed housing adjustment. Those who used to live in Chinese houses with indoor-wearing-shoes or Russian houses with indoor-wearing-slippers were receptive to the use of dining table and bed, and the community heating system discouraged the use of individual electric water heater because of high electricity cost. 3. In daily life, eating habit wasn't much changed to the Chinese style, meals were shared, dish sterilizer was popular, and Kimchi fridge wasn't used. Because of the influence of the Chinese culture, such Korean traditions as ancestral rites and bedroom allocation tradition faded away, but traditional family values remained unchanged. In conclusion, Korean Chinese people experience normative housing deficits and adaptation selectively incurred. It's implied that residential design meets the needs resulting from the dual culture in terms of cultural assimilation and acculturation.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.9
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• pp.449-454
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• 2002

A rectangular straight microchannel, integrated with the resistance temperature detectors(RTDs) for temperature sensing and a micro-heater for generating the Temperature gradient along the channel, was fabricated. Its dimension is 57${\mu}{\textrm}{m}$(H)$\times$200${\mu}{\textrm}{m}$(W)$\times$48,050${\mu}{\textrm}{m}$(L), and RTDs were placed at the inner-channel wall. Si wafer was used as a substrate. For the fabrication of RTDs, 5300$\AA$ thick Pt/Ti layer was sputtered on a Pyrex glass wafer. Finally, the glass wafer was bonded with Si wafer by anodic bonding, so that the RTDs are located inside the microchannel. Temperature coefficient of resistance(TCR) values of the fabricated Pt-RTDs were 2800~2950ppm$^{\circ}C$ and the variation of TCR value In the range of O~10$0^{\circ}C$ was less than 0.3％. Therefore, it was proved that the fabricated Pt-RTDs without annealing were excellent as temperature sensors. The temperature distribution in the microchannel was investigated as a function of mass flow rate and heating power. The temperature increase rate diminished with decreasing the applied power and increasing the mass flow rate. It was confirmed from the comparison with the simulation results that the temperature measured inside the microchannel is more accurate than measuring the temperature measured at the outer wall. The proposed temperature sensing method and microchannel are expected to be useful in microfluidics researches.