• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.97-106
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• 2018

This study aimed at examining the suitability of $Tenax^{(R)}$ for the migration testing of food packaging materials, which is currently approved in the EU as a dry food simulant. The results are used as a basis to examine the feasibility of introducing $Tenax^{(R)}$ to Korean regulation. The OMVs of test specimen into various solvents (diethyl ether, ethanol, pentane, and acetone) after exposure to $100^{\circ}C$ for 1 hr were compared. Diethyl ether showed the highest OMV ($1.33mg/dm^2$) among the solvents tested. When the tests were conducted with different amounts of $Tenax^{(R)}$ of 2, 4, or 8 g per specimen, the OMVs were 0.75, 1.33 and $1.40mg/dm^2$, respectively. The OMV obtained with a closed system after wrapping with aluminum foil showed a significantly higher OMV ($1.61mg/dm^2$) than that without aluminum wrapping ($1.318mg/dm^2w$) and an open system without lid ($1.06mg/dm^2$). The specific migration rates of surrogates spiked in the polyethylene test film and paper samples into $Tenax^{(R)}$ were compared with those into liquid food simulants including 95% ethanol and n-heptane, and actual foods such as starch, skim milk, and sugar. In general, the specific migration levels of surrogates into $Tenax^{(R)}$ were similar compared with n-heptane, however those were significantly higher than into actual foods. These results suggest that $Tenax^{(R)}$ may be used as a food simulant for the long-term preservation of dried foods and paper products. However, more studies need to be conducted to investigate the factors influencing the migration into $Tenax^{(R)}$, such as the types of foods and packaging materials tested, migration conditions, and surrogates properties etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.627-631
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• 1996

The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at $30^{\circ}C$ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film(PET/Al foil/CPP, $5\mu\textrm{m}/15\mu\textrm{m}/70\mu\textrm{m})$ bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.yme(ACE) inhibiting.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.134-139
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• 1999

The characteristics of anthocyanin pigments extracted from cherry(Prunus serrulata L. var. spontanea Max. Wils.) were investigated at the various conditions, such as light, temperature, organic acid, metal ion and pH. The pigments were fairly stable under the sunlight during the 20 days storage period at room temperature. The pigments covered with the Al-foil, as well as red, blue, green and yellow films, were very stable at pH 2.5. The high thermal stability (over the 64% at $115^{\circ}C$, 30 min) of the pigments in the dark at pH 2.5 was also found. In the presence of organic acid, the hyperchromic effect of red color was greatly increased in the dark at $25^{\circ}C$. Addition of metal ion, such as $Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}\;and\;Mn^{2+}$, was contributed on the stability in color at pH 2.5 throughout 20 days storage period in the dark at $25^{\circ}C$. However, $Cu^{2+}\;and\;Fe^{3+}$ caused the rapidly degradation of pigments, and $Al^{3+}$ converted red color to blueish violet. The hyperchromic effect of the red color increased, as pH decreased. Therefore, these results indicated that cherry anthocyanin pigments might be used as the potential sources of natural red colorant for foods.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.7
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• pp.829-835
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• 2010

This paper presents a disposable power generator for microfluidic devices; the power generator has a tubular PEMFC and a $H_2$ generator. The tubular PEMFC has a tubular MEA (diameter: 1.52 mm) that is supported by a spiral wire electrode. The $H_2$ generator supplied $H_2$ to the tubular PEMFC; $H_2$ was generated via the reaction of Al foil (27 mg) and 5 M NaOH (0.12 ml). The open circuit voltage and power density of a unit cell of the tubular PEMFC were 0.81 V and $16.4\;mW/cm^2$ (0.35 V), respectively. The $H_2$ generator generated 11.6 ml $H_2$ for 15min. The power generator was continuously operated for 15 min at 0.64 mW (0.71 V) and for 10 min at 1.06 mW (0.46 V). We experimentally verified that it is feasible to use the proposed power generator as a power source for microfluidic devices; in the experiment, an LED (2.5 mW; 1.8 V) was lit for 10 min by using three serially connected TPEMFCs and one $H_2$ generator.

• The Korean Journal of Physiology
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• v.5 no.1
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• pp.59-69
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• 1971

Studies were undertaken on the changes in the renal blood flow by relating them with the alterations in the amplitudes in the rheogram of rabbits. The changing pattern of the electrical conductivity was recorded by means of the needle electrodes inserted into the kidney and the surrounding aluminium foil which was grounded. The Impedance Rheograph manufactured by the Narco Company was used. The small artifact which persisted after ligation of the renal vessels was subtracted from the value obtained in each pulsatile wave in the rheogram. The animals were nembutalized intravenously, 30 mg/kg. A plastic canule was inserted into the carotid artery and the arterial blood pressure was monitored continuously with the pressure transducer connected to the physiograph. Stepwise bleedings were performed on the animal. The first bleeding was between 13 to 18 ml in the amount, and it was folowed by consecutive hemorrhages, 5 or 10 ml each time. The total amount of bleeding was summed as much as 1.5-2% of the body weight. Two minutes fter each bleeding th arterial blood pressure, ECG and the rheogram were taken. That was the necessary time to obtain the stabilized picture of each parameter. After closing the bleeding process, the shed blood was retransfused into the animal and the response in the renal blood flow was observed as well as the arterial blood pressure. Particularly the presence or absence of the autoregulatory mechanism in the situation of the hemorrhage was also studied. The results obtained were as follows: 1. In 7 cases out of 22, that was about one third of the total number of experiments, the autoregulatory mechanism of the renal blood flow persisted even in acute hemorrhage, and the decreases in the renal blood flow were less than 10% of the control values even when the arterial blood pressure dropped to 66-87% of the original value obtained before the bleeding. 2. Because of the stepwise bleeding the exact blood pressure at which the renal blood flow reduced as much as one third of the control value could not be obtained. However, the results revealed that the approximate pressure, expressed as percentage of the control value, was 50-60% in 3 cases, 61-70% in 4 cases and 71-80% in 8 cases. In one case the decrease in the renal blood flow exceeded one third of the control value before the pressure dropped to 80% of the control. 3. In 19 cases the decreases in the renal blood flow exceeded one half of the control values by hemorrhage. Then the arterial blood pressure revealed less than 40% of the control value in 6-cases. In 2 cases the pressure was 51-60% of the control pressure. In 5 cases the range of bleed pressure was 61-70%, and in e remaining 6 cases the pressure ranged from 71 to 80% of e control value. 4. Out of 15 cases of retransfusion after definite decreases in the renal blood flow loller·ing the hemorrhage, 9 cases restored their renal blood flow. On the contrary 6 cases showed low values even when the shed blood was retransfused. 5. Theories concerning the mechanism of the autoregulation of the renal blood flow were reviewed for the purpose of explanation of the results obtained. However, there are much to be done before greater satisfaction

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.