• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.375-379
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• 1999

This study was designed to develop non-thermal pasteurized fresh apple juice by applying pulsed electric field (PEF) treatment. The effect of non-thermal PEF treatment on physicochemical and sensory properties of apple juice was examined by measuring changes in vitamin C contents, colors, flavors and sensory properties. Color of PEF and heat treated apple juices was not significantly different from each other. Vitamin C content of PEF treated apple juice was close to that of fresh apple juice, but was much higher than that of heat treated apple juice. Heat treated apple juice lost 70% of flavor components, whereas PEF-treated apple juice lost only 15%. Sensory scores of PEF treated apple juice were significantly higher than heat-treated one in flavor, taste and overall acceptability. In conclusion, PEF treated apple juice had superior physico-chemical and sensory properties to heat-treated one.

• Tuberculosis and Respiratory Diseases
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• v.45 no.5
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• pp.1000-1011
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• 1998

Background: For the diagnosis or evaluation of airway obstruction in bronchial asthma and chronic obstructive lung disorders, various parameters derived from the forced expiratory volume curve and maximal expiratory flow volume curve have been used. Recently the peak expiratory flow(PEF) measured by the peak flow meter is widely used because of its simplicity and convenience. But there were still no data of the predicted normal values measured by the peak flow meter in Korea. This study was to obtain the predicted normal value of PEF and to know the accuracy of this value to predict $FEV_1$. Method: The measurements of PEF by the MiniWright peak flow meter and several parameters derived from the forced expiratory volume and maximal expiratory flow volume curves by the Microspiro HI 501(Chest Co.) were done in 129 men and 125 women without previous history of the respiratory diseases. The predicted normal values of parameters according to the age and the height were obtained, and the regression equation of $FEV_1$ by PEF was calculated. Results: The predicted normal values of PEF(L/min) were -2.45$\times$Age(year) +1.36 $\times$ Height(cm)+427 in men, and -0.96 $\times$ Age (year) + 2.01 $\times$ Height (cm) + 129 in women. FEFmax derived from the maximal expiratory flow volume curve was less than by 125 L/min in men and 118 L/min in women respectively compared to PEF. $FEV_1$(ml) predicted by PEF was 5.98 $\times$ PEF(L/min) + 303 in men, and 4.61 $\times$ PEF(L/min) + 291 in women respectively. Conclusion : The predicted normal value of PEF measured by the peak flow meter was calculated and it could be used as a standard value of PEF while taking care of patients with airway obstruction. $FEV_1$, the gold standard of ventilatory function, could be predicted by PEF to a certain extent.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.356-362
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• 2000

Yakju(rice wine) was sterilized with high-voltage square-wave pulses of $1\;{\mu}s$ duration at various electric field strengths and frequencies on a serial multiple electrode pulsed electric field(PEF) treatment system consisted of 7 electrodes connected in series. The initial microbial counts of Yakju were $1.88{\times}10^3{\sim}2.13{\times}10^4$ CFU/mL for total aerobes, $1.55{\times}10^3{\sim}2.85{\times}10^4$ CFU/mL for lactic acid bacteria and $1.72{\times}10^3{\sim}2.39{\times}10^4$ CFU/mL for yeasts. The sterilization of microorganisms in Yakju was a first order reaction and the sterilization effect increased as the field strength and the frequency increased. The $D_{Hz}-value$ and the $D_{PEF}-value$ decreased with the electric field strength. Yeast showed lower $D_{PEF}-value$ than bacteria. Lactic acid bacteria showed lower $D_{PEF}-value$ than general aerobic bacteria under the electric field strength below 30 kV/cm, but higher ones under that above 40 kV/cm. The $Z_{PEF}-value$ of general aerobic bacteria, lactic acid bacteria and yeast in Yakju were 39.4, 49.3 and 47.6 kV/cm, respectively. The PEF sterilization resulted in less changes in color and sensory properties than heat sterilization, and the PEF treated Yakju showed superior quality to the heat treated one. The commercial sterilization of Yakju was accomplished with 2-cycle treatment on the tested serial PEF treatment system.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.368-374
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• 1999

This study was designed to investigate effects of pulsed electric field (PEF) treatment on physiological changes of microbial cells, using domestically fabricated pilot scale PEF device. The effect of non-thermal PEF treatment on physiological characteristics of microorganisms was determined by salt resistance, the amount of UV absorbents, cell staining, recovery rate of defected cells, and changes in structure of cell membrane. Salt resistance of Escherichia coli, Bacillus subtilis and Rhodotorula minuta was examined after PEF treatment at 40 kV/cm, 84 pulse, $10{\mu}s$ pulse duration. Approximately $1\;log_{10}$ cell number of viable microorganisms was decreased by addition of salt. PEF treatment significantly increased the amount of UV absorbents at 260 and 280 nm because of leakage from damaged cell membrane by PEF treatment. Although three kinds of microorganisms treated by PEF were difficult to be observed due to their cell membrane damage, untreated cells were clearly observed by a microscope. PEF-treated R. minuta was not stained by methylene blue due to cell membrane defect. When E. coli, B. subtilis and R. minuta were cultured after PEF treatment, they showed 5, 4, and 8 hr longer lag phase, respectively, compared to control, but growth rates were not affected.

• Tuberculosis and Respiratory Diseases
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• v.51 no.3
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• pp.248-259
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• 2001

Background : In diagnosis or monitor of the airway obstruction in bronchial asthma, the measurement of $FEV_1$ in the standard method because of its reproducibility and accuracy. But the measurement of peak expiratory flow(PEF) by peak flow meter is much simpler and easier than that of $FEV_1$ especially in children. Yet there have been still no data of the predicted normal values of PEF measured by peak flow meter in Korean children. This study was conducted to provide equations to predict the normal value of PEF and correlation between PEF and $FEV_1$ in healthy children. Method : PEF was measured by MiniWright peak flow meter, and the forced expiratory volume and the maximum expiratory flow volume curves were measured by Microspiro HI 501(Chest Co.) in 346 healthy children(age:5-16 years, 194 boys and 152 girls) without any respiratory symptoms during 2 weeks before the study. The regression equations for various ventilatory parameters according to age and/or height, and the regression equations of $FEV_1$ by PEF were derived. Results : 1. The regression equation for PEF(L/min) was: $12.6{\times}$age(year)+$3.4{\times}$height(cm)-263($R^2=0.85$) in boys, and $6{\times}$age(year)+$3.9{\times}$height(cm)-293($R^2=0.82$) in girls. 2. The value of FEFmax(L/sec) derived from the maximum expiratory flow volume curves was multiplied by 60 to compare with PEF(L/min), and PEF was faster by 125 L/min in boys and 118 L/min in girls, respectively. 3. The regression equation for $FEV_1$(ml) by PEF(L/min) was:$7{\times}$PEF-550($R^2=0.82$) in boys, and $5.8{\times}$PEF-146 ($R^2=0.81$) in girls, respectively. Conclusion : This study provides regression equations predicting the normal values of PEF by age and/or height in children. And the equations for $FEV_1$, a gold standard of ventilatory function, was predicted by PEF. So, in taking care of children with airway obstruction, PEF measured by the peak flow meter can provide useful information.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1314-1317
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• 2011

To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions including hard scalder water ($55^{\circ}C$), soft scalder water ($45^{\circ}C$) and chiller water, were applied as follows: i) a control treatment with no salt and no electric treatment, ii) a PEF only treatment, iii) a PEF treatment with 0.5% salt water, and iv) a PEF treatment with 1% salt water treatment. The use of PEF in hard scalding water showed an effect of reducing Campylobacter when compared to the control during the 200 s timeframe. With the addition of salt, the intervention caused at least 5.81 log CFU/ml reduction of Campylobacter counts after 200 s of PEF exposure. Similar effects were observed under soft scalding conditions. Campylobacter reductions were evident under chilling conditions with up to 2.00 log for PEF only, 5.77 log for PEF+0.5% salt and 2.69 log for PEF+1% salt treatment in water. Therefore, the current PEF setting for the scalder and chiller water can be successfully used to reduce pathogenic loads of Campylobacter on broiler chicken carcasses, and further research may be necessary to apply it in the poultry processing industry.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.4
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• pp.867-872
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• 2009

Peak expiratory flow rate(PEF) is one of the most important diagnostic parameters in spirometry. PEF occurs in a very short duration during the forced expiratory maneuver, which could lead to measurement error due to non-ideal dynamic characteristic of the transducer. In such case the initial slope of the flow rate signal determines the accuracy of the measured PEF. The present study considered this initial slope as a parameter to compensate PEF. The 26 standard flow rate signals recommended by the American Thoracic Society(ATS) were flown through the air flow transducer followed by simultaneous measurements of PEF and maximum transducer output$(N_{PEF})$. $N_{PEF}$-PEF satisfied a quadratic equation in general, however, two signals (ATS #2 and #26) having large initial slopes deviated from the fitting equation to a significant degree. The relative error was found to be in a linear relationship with the initial slope, thus, $N_{PEF}$ was appropriately compensated to provide accurate PEF with mean relative error less than only 1%. The 99% confidence interval of the mean relative error was less than a half of the error limit of 5% recommended by ATS. Therefore, PEF can be very accurately determined by compensating the transducer output based on the initial slope, which should be a useful technique for air flow transducer calibration.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• The Journal of Korean Physical Therapy
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• v.16 no.4
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• pp.115-128
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• 2004

The purpose of this study was to evaluate respiratory functions in relation to the gross motor functions(total value of GMFM), the difference of chest girth, and the changing position in spastic children. The respiratory functions(FVC, FEV1, $FEV1\%$, and PEF) were measured in the supine, the $45^{\circ}$semi-sitting, and the $45^{\circ}$sitting in 9 subjects. In the supine position, the mean difference of chest girth was $1.56{\pm}0.80cm$, the total value of GMFM was $45.41{\pm}17.79\%$. In the supine position, there was significant positive relationship in FVC-FEV1, FVC-PEF, and FEV1-PEF, but there was no significant relationship in GMFM and all respiratory functions. In the $45^{\circ}$semi-sitting, there was significant positive relationship in GMFM-FVC, FVC-FEV1, FVC-PEF, FEV1-PEF, and $FEV1\%-PEF$. In the $90^{\circ}$sitting, there was significant positive relationship in GMFM-FEV1, $GMFM-FEV1\%$, FVC-FEV1, FVC-PEF, and FEV1-PEF. In results of measured respiratory functions according to the postures, the supine position had highest value in all respiratory functions, but there were no significant (p<0.05).

• Food Science of Animal Resources
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• v.44 no.2
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• pp.239-254
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• 2024

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.