• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.267-274
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• 2014

High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk's nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and $15^{\circ}C$ for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at $4^{\circ}C$. An analysis of milk proteins, such as ${\alpha}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\alpha}$-lactalbumin, ${\beta}$-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.3
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• pp.11-18
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• 2017

Objectives : In an effort to suggest a developmental plan of Traditional Korean Medicine health promotion project(TKM-HPP), this study was conducted to identify the problems experienced by public health Traditional Korean Medicine(PH-TKM) doctors in duty and to analyze successful cases of the health promotion project. Methods : Two PH-TKM doctors in duty at the Public Health Centre branch and Public Health Centre respectively, and one TKM doctor in charge of Public Health Centre participated in the in-depth interview. The research procedure was as follows; 1) inform study objectives and interview questions to participants, 2) in-depth interview with semi-structured questions, and 3) post-confirmation and verification. The interview was recorded and transcripted. In-depth interview was composed of 6 subsections: 1) Introducing participants and share purpose of interview, 2) Confirmation of the job status and difficulty of public health centre, 3) Reflecting and sharing experiences of public health clinic job performance cases, 4) Current status and improvement needs of TKM-HPP, 5) Discussions on improvement of TKM-HPP in public health center, 6) Sharing and reconfirmation of interview results. Thematic analysis was conducted from the narratives. Results : The study showed that; 1) the support from the local government was critical for the successful TKM-HPP and participation of the PH-TKMs; 2) the major problems experienced by PH-TKMs were lack of training for TKM-HPP in the field and lack of knowledge at local government level; 3) the suggestions to provide PH-TKMs with manual to educate residents effectively and redefine roles of PH-TKMs in the project. It also suggests that TKM-HPP model should be developed by the district in a way of reflecting regional characteristics. Conclusions : Firstly, more efforts should be made on the projects rather than medical treatment in public health centers, except for areas where medical institutions are scarce. Secondly, in order to facilitate participation of PH-TKM doctors, each local office should reduce medical care and increase efforts related with projects. Thirdly, the institution has to develop feasible TKM-HPP plans that can be carried out by PH-TKMs by the manual. Lastly, pre-training should be provided to PH-TKMs to understand contents of TKM-HPP related to public health centre work before the placement.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.424-431
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• 2017

Objective: Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. Methods: The longissimus lumborum muscles obtained from Friesian Holstein steers ($33{\pm}0.5$ months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$; the samples were then stored for 9 days at $4^{\circ}C{\pm}1^{\circ}C$ and compared with control (0.1 MPa). Results: HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition. Conclusion: Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased $L^*$ and $a^*$ values with less discoloration and oxidative deterioration during storage.

• The Journal of Internal Korean Medicine
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• v.38 no.2
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• pp.289-300
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• 2017

Objectives: This case report describes the effect of Hominis placenta pharmacopuncture (HPP) on multiple sclerosis. Methods: A multiple sclerosis patient with gait disturbances, tremors, spasms of both lower limbs, and diplopia was treated with only HPP for two weeks. To evaluate the effects of HPP on the balance ability of the patient, the Functional System (FS) scale, Expanded Disability Statue Scale (EDSS), visual analog scale (VAS), manual muscle test (MMT), and Berg Balance Scale (BBS) were used. Results: The HPP treatment reduced the patient's gait disturbance, tremors, spasms of the lower limbs, and diplopia. According to the FS scale, the patient's cerebellar and optic functions were enhanced. In addition, the patient's performance on the EDSS improved from 4.0 to 3.0.3. As shown by the MMT, the lower extremities showed a mild improvement (from F+ to G.4). Furthermore, the VAS showed a considerable improvement, decreasing from 9 to 6.5 post-treatment. The patient's performance on the BBS, which denotes balance ability, showed a considerable improvement, increasing from 38 to 49. Conclusion: Treatment with only HPP could help to ameliorate the symptoms of multiple sclerosis.

• Journal of the Korean Operations Research and Management Science Society
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• v.18 no.1
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• pp.1-18
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• 1993

The family disaggregation model of hierarchical production planning (HPP) is the problem of (0 -1) mixed integer programming that minimizes the total sum of setup costs and inventory holding costs over the planning horizon. This problem is hard in a practical sense since optimal solution algorithms have failed to solve it within reasonable computation times. Thus effective familoy disaggregation algorithm should be developed for HPP. The family disaggregation algorithm developed in this paper consists of the first stage of finding initial solutions and the second stage of improving initial solutions. Some experimental results are given to verify the effectiveness of developed disaggregation algorithm.

• Journal of Pharmacopuncture
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• v.12 no.4
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• pp.97-110
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• 2009

Objective : The purpose of this study is to determine the effect of Hominis Placenta Pharmacopuncture(HPP) on lower limb spasticity control in stroke patients. Methods : Twenty stroke patients with Leg spasticity were randomly divided into two groups, a Distilled water Pharmacopuncture(group I) and a HPP(group II). The number of Pharmacopuncture was 5 times a week and acupuncture treatment was 3 times a week for 3 weeks. Modified Ashworth Scale(MAS), H-reflex/M-response ratio(H/M ratio), Berg Balance Scale(BBS) and Time Up & Go(TUG) were used for evaluation of spasticity control before experiment, after 1 week, 2 weeks, 3 weeks. Results : Group I showed significant improvement(p$<$.05) in BBS but no significant improvement in MAS, H/M ratio, and TUG. Group II showed significant improvement(p$<$.05) in MAS, BBS, and TUG, but no significant improvement in H/M ratio. The results showed significant difference in TUG, but no significant difference in MAS, H/M ratio and BBS between 2 groups. Conclusion : These results showed that HPP might decrease lower limb spasticity and increase leg motor function in stroke patients. Further studies will be required to examine more cases in the long period for the effect on lower limb in spasticity by HPP.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.733-738
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• 2013

This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at $4^{\circ}C$ for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during $4^{\circ}C$ storage.

• Polymer(Korea)
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• v.33 no.5
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• pp.463-468
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• 2009

Syntheses of monodisperse and micron-sized hollow plastic pigment (HPP) were carried out through the core-shell reaction. The effects of the reaction parameters, such as the particle size, molecular weight, the swelling time, agitation rate, and the solid contect were investigated. This micron-sized HPP could be made by using the alkali soluble core with at least bigger than 200 nm size. To obtain a higher opacity ratio, the swelling time and molecular weight of the core should be controlled. The agitation rate affected the particle's morphology. To prevent the shell destruction, the agitation rate must be sufficiently low in case of the syntheses of micron-sized HPP. In this study, micron-sized HPP exhibiting the high hiding power and narrow particle distribution could be obtained.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1136-1140
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• 2011

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.