• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• Journal of Biosystems Engineering
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• v.29 no.6 s.107
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.852-859
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• 1995

Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

• Journal of the Korean Ceramic Society
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• v.55 no.1
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• pp.85-89
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• 2018

This work reported the preparation and evaluation of a freshness-keeping film prepared by composite of a porous ceramic material such as vermiculite and polyethylene polymer. The ceramic material was pretreated physically and chemically to control the specific surface areas and particle size. A high content master-batch was prepared using the pretreated vermiculite. The master-batch, which contained 30% ceramic material, was mixed with a polymer material to prepare a film containing 3% vermiculite. The oxygen permeability and various physicochemical properties were evaluated for the prepared films. Compared to plain polyethylene film, the vermiculite loaded polyethylene film has a freshness maintenance property, indicating the creation of an improved film.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.64-68
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• 2007

The oak and pine charcoal were used to develop the inner packaging material for maintaining the freshness of vegetables and fruits, and to investigate the possibility in the application for inner packaging. The effects of the charcoal type, species, particle size, and grammage on the adsorption efficiency of ethylene gas were studied. White charcoal has superior ethylene gas adsorption performance to those of black charcoal. Pine charcoal was superior to oak charcoal in the ethylene gas adsorption. Higher gas adsorption was obtained by the higher grammage sheet. The difference in the adsorption efficiency was not significant between ONP and KOCC.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.455-458
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• 2006

The oak and pine charcoal were used to develop the internal packaging raw material for maintaining the freshness of vegetables and fruits, and to investigate the possibility in the application for pulp mold packaging. The effects of the charcoal type, species, particle size, and grammage on the adsorption efficiency of ethylene gas were studied. White charcoal has superior ethylene gas adsorption performance to those of black charcoal. Pine charcoal was superior to oak charcoal in the ethylene gas adsorption. Higher gas adsorption was obtained by the higher grammage sheet. The difference in the adsorption efficiency was not significant between ONP and KOCC.

• Journal of Biosystems Engineering
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• v.35 no.5
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• pp.316-322
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• 2010

The packaging of fruits is very important because appropriate packaging can optimize the maintenance of freshness of fruits during their distribution in low or normal temperatures until the products reach consumers. The focus of this study was on the use of functional packaging materials for the post-harvest maintenance of the freshness of fruits. Oak charcoal has excellent far infrared emission and ethylene absorption qualities, and we developed a charcoal-processing packaging linerboard to evaluate the possibility for the use of charcoal as a functional packaging material for pears. Oriental pears of the Niitaka cultivar used in this study account for about 70% of pears harvested every year, and are a very popular domestic fruit in Korea. Pears packaged in packaging materials processed with charcoal were of significantly higher quality (p<0.05) than those packaged with conventional packaging materials, suggesting that charcoal-processed packaging materials can be used as functional packaging material for extending the storability and distribution time of fruits. Charcoal-coated linerboard was shown to be the most appropriate packaging material based on its compression strength, ethylene absorption performance, and the firmness and minimal weight loss of pears.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.3
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• pp.45-51
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• 2013

We developed a new antibacterial material, a non-woven fabric, a sulfur solution, and a new adhesive system to manufacture a new type of functional hybrid corrugated board in previous studies. Based on experimental data, the prototypes of functional hybrid corrugated boards were manufactured and their physical properties and functionalities, including antibacterial property and the freshness maintenance of sweet persimmon, were measured in this study. The functional hybrid corrugated board could be manufactured in the actual process with linerboards, non-woven fabrics, and other materials without any troubles, and was strong enough to be used as a packaging box for agricultural products. The antibacterial property of the hybrid corrugated board showed a value high enough to eliminate bacteria, which could deteriorate the sweet persimmons. Based on appearance observations, weight loss and firmness measurements, the freshness of sweet persimmons in the functional hybrid corrugated board was maintained better than it was in the conventional corrugated board.

• 한국정보디스플레이학회:학술대회논문집
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• 2003.07a
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• pp.1164-1167
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• 2003

Recently CRT is getting flatted, As change of CRT trend from normal type to Flat type, the material of Shadow Mask was also changed from AK(Aluminum Killed) to Invar(Fe-Ni alloy) materials Until now we have used just AK(Aluminum Killed) for normal type TV(not flat type), but main raw material of shadow mask component was changed. . However recently Invar(Fe-Ni alloy) materials, which has advantage of Low Thermal Expansion and High Strength, has been developed as well as applying in mass production as CRT's trend has become more flat and fine pitch. As main raw material of shadow mask component was changed, conditions of process were changed. One of them, the importance of pre-etching process (assistant process for developing & etching) is improved because there are so many particles in the pre-etching bath because of Ni compounds. Since the solubility of Ni in pre-etching solvent is very low related to Fe's, so the compounds of Ni happen to make particles.(the solubility of Fe is twenty times Ni's) that particles happen to make process troubles and NG productions so to clear the particles we had to established high cost filtering system, but it is useless. As time goes by the quantity of particles (Ni compounds) was increased because of the capability of filtering system was not enough, the particles was produced continuous in bath, and it make quality problems. Hence we tried to develop the new pre-etching solution to remove the particles (Ni compounds) and to cost down the filtering system's running cost. But in improving the solution we discovered the new pre-etching solution made the PR developing better. In former solution there were three kinds of chemistry (COOH)2 , H2O2 , H2S04 .first the function of (COOH)2 is drilling the surface of Invar, during this mechanism Ni compounds occurred. Second the function of H202 is removing the PR fringe (half UV exposure zone on PR(PVA)), Third the function of H2S04 is the catalysis of (COOH)2 In those, (COOH)2 was the main reason to make the Ni compounds. So to improve the solutions we had to change (COOH)2 to the other material. the chemistry we improved was a complex chemistry based on H2S04 . after using this chemistry the particles problem was disappeared and there was another advantage cut down the PR fringe. The New solution made the function of H202 better so the PR developing improved. To be direct the catalyst of the new solution helped the H202. anyway First thing after change the solution the quality of shadow Mask for flat color TV was improved & the yield also improved. But the more important thing is how to control the new solution. So we accepted the new concept which was the degree of freshness. The degree of freshness is based on non-reacted solution which was 100% ( the degree of freshness) and calculated the melted Ni quantity as time goes by. So we made the gauging liner plot. In conclusion, many companies tried to make fine pitched Shadow Mask ,generally to make quality jump up it needed a lot of cost & persons .in this case the shift of core material made it possible.

• Fashion & Textile Research Journal
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• v.6 no.3
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• pp.341-346
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• 2004

The situation of wearing of surgery gown and their awareness were surveyed to clinicians and nurses in operation rooms of major university hospitals in the country to develop and manufacture surgery gowns for medical personnels. The survey result was quantified to be used as a base data for design of surgery gowns with freshness and convenience as well as safety to wearers. In the inspection of surgery gowns focused on materials (cotton raw material and disposable nonwoven) and dissatisfaction, there was no significance in the activity and freshness with p-0.745 and p-0.367, respectively, however, there was a significance in safety and management with p-0.011 and 0.049, respectively: disposable nonwoven gown showed higher satisfaction level in safety and management compared to cotton gowns.