• Restorative Dentistry and Endodontics
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• v.14 no.1
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• pp.41-56
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• 1989

The purpose of this study was to examine the effect of temperature dependence of the behavior on the physical properties of posterior composite resins. Three light cure posterior composite resins (Heliomolar, Litefil-P, and P-50) and one chemical cure posterior composite resin (Bisfil-II) were used as experimental materials. Composite resin was placed in a cylindrical brass mold (2.5 mm high and 6.5 mm inside diameter) that was rested on a glass plate. Another flat glass was placed on top of the mold, and the plate was tightly clamped together. After the mold had been filled with the light cure composite material, the top surface was cured for 30 seconds with a light source. Chemical cure resin specimens were made in the same manner as above. Three hundreds and twenty composite resin specimens were constructed from the four composite materials. One hundred and sixty specimens of them were placed in a heater at $50^{\circ}C$, $75^{\circ}C$, $100^{\circ}C$, $125^{\circ}C$, $150^{\circ}C$, $175^{\circ}C$ and $200^{\circ}C$ for 5 minutes or 10 minutes respectively before compressive strengths were measured. Another one hundred and sixty specimens were tested for the diametral tensile strengths in the same way as above. They were randomly divided into eight groups according to the mode of heating methods as follows and stored in distilled water at $37^{\circ}C$ for 24 hours. Group $37^{\circ}C$ - specimens were stored at $37^{\circ}C$ in distilled water for 24 hours. Group $50^{\circ}C$ - specimens were heated at $50^{\circ}C$ after curing. Group $75^{\circ}C$ - specimens were heated at $75^{\circ}C$ after curing. Group $100^{\circ}C$ - specimens were heated at $100^{\circ}C$ after curing. Group $125^{\circ}C$ - specimens were heated at $125^{\circ}C$ after curing. Group $150^{\circ}C$ - specimens were heated at $150^{\circ}C$ after curing. Group $175^{\circ}C$ - specimens were heated at $175^{\circ}C$ after curing. Group $200^{\circ}C$ - specimens were heated at $200^{\circ}C$ after curing. Twenty specimens of each of four composite resins were respectively made by insertion of materials into same mold for examining the dimensional changes between before and after heating. The final eighty specimens were stored in distilled water at $37^{\circ}C$ for 24 hours before testing the dimensional changes. Compressive and diametral tensile strengths were measured crosshead speed 1mm/minute and 500Kg in full scale with a mechanical testing machine (DLC 500 Type, Shimadzu Co., Japan). Dimensional changes were determined by measuring the diametral changes of eighty specimens with micrometer (Mitutoyo Co., Japan). Results were as follows: 1. Diametral tensile strengths of specimens in all groups were increased with time heated compared with control group except for that in group $50^{\circ}C$ and the maximum diametral tensile strength was appeared in the specimen of Litefil-P heated for 10 minutes at $100^{\circ}C$. In heliomolar and P-50, it could be seen in the specimen heated for 10 minutes at $150^{\circ}C$, but in Bisfil-II, it could be found in the specimen heated for 5 minutes at $150^{\circ}C$. 2. Compressive strengths of specimens in all groups was tended to be also increased with time heated but that in group $50^{\circ}C$ and the maximum compressive strengths were showed in the same specimens conditioned as the diametral tensile strengths of four composite materials tested. 3. In Heliomolar, Litefil-P, and Bisfil-II, it was decreased in diameters of resin specimens between before heating and increased in diameters of resin specimens after storing in distilled water, but it was not in P-50. 4. There is little difference in diametral tensile strengths, compressive strengths, and dimensional changes followed by heating the resin specimens for 5 minutes and 10 minutes, but there is no statistical significances.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.