• Journal of Life Science
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• v.27 no.9
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• pp.1011-1019
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• 2017

This study examined the influence of sea wind mugwort extract treatment on quality characteristics of mackerel during storage. Mackerel were packaged individually and then immersed in 5% sea wind mugwort extract for 2, 3, or 4 hr and stored at $-20^{\circ}C$. The salinity of a control (no treatment) and that of mackerel immersed in sea wind mugwort for 2 hr was lowest (0.07%). pH of 5.90-6.23, and the change in acidity was in the opposite range. Immersion for 2, 3, and 4 hr led to a decrease in the tensile strength of the samples following storage, whereas the tensile strength of the control increased. The volatile basic nitrogen (VBN) content of the mackerel immersed for 2 hr was significantly lower than that of the control (5.6-15.4 mg% vs. 4.2-50.7 mg%). In the mackerel immersed for 2 hr, the total polyphenol and total flavonoid content was 286.3-497.0 mg gallic acid equivalents (GAE)/100 g and 177.5-385.6 mg quercetin equivalents (QE)/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activities of the mackerel immersed in sea wind mugwort for 2 hr were 50.6% and 61.3%, respectively. Overall, the immersion of mackerel in sea wind mugwort for a short time significantly improved quality characteristics, such as salinity, pH, acidity, hardness, antioxidant activity, and perceptible quality, following storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.104-108
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• 2006

Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions was investigated. Dried fernbrake packaged in controlled atmosphere $(CO_2\;25\%,\;N_2\;75\%)$ was irradiated up to 7 kGy with $\gamma-ray$. Hardness of dried fernbrake was significantly decreased at the irradiation dose of above 5 kGy. Hardness of cooked fernbrake was significantly decreased with increasing irradiation dose level as well as heating temperature and time. $DT_{50}$ value (The heating time required to reach the $50\%$ reduction of hardness) for irradiated fernbrake was shortened according to dose level as well as heating temperature and heating time: $DT_{50}$ value of control: 23 min, 5 or 7 kGy: $2.2\~5.0$ min at $60^{\circ}C$. Also, the activation energy for softening of irradiated fernbrake ($1.85\~1.88$ kcal/mole for $5\~7kGy$) decreased compared to control (4.30 kcal/mole). Moisture content, swelling and rehydration rate of gamma irradiated fernbrake during moist heating increased according to the irradiation doses. Sensory results showed that scores of off-flavor and odor in irradiated fernbrake upto 7 kGy were not significantly different from control. Based on these results, gamma irradiation was effective for the reduction of cooking time and the activation energy for softening of dried fernbrake with increasing dose levels.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.28 no.2
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• pp.105-112
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• 2017

In order to satisfy the diffusion of multimedia service in mobile communication and the demand for high-speed communication, it is essential to modify and improve high efficiency, wideband and nonlinear characteristic of multiband power amplifier. This research is designed to implement a single-stub matching circuit as a 2nd harmonic one that meets conditions of the Class-J power amplifier. Low characteristic impedance of the single-stub line is necessary to suit conditions of wideband Class-J. This research uses ceramic substrates having high permittivity to implement the single-stub line with low characteristic impedance, which eventually results in an amplifier satisfying the output impedance terms of Class-J in wideband frequency range. This result attributes to use of GaN HEMT packaged with a 2nd harmonic matching circuit and external fundamental circuit. The measurement results of the Class-J amplifier confirms the following characteristics: more than output power of 50 W(47 dBm) in bandwidth of 1.8~2.7 GHz(0.9GHz), maximum drain efficiency of 72.6 %, and maximum PAE characteristic of 66.5 %.

• Journal of Korean Society of Forest Science
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• v.106 no.1
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• pp.26-32
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• 2017

We studied the effects of dip treatments of natural extracts (Camellia sinensis, Angelica gigas, Astragalus membranaceus, Glycyrrhiza uralensis: 1% extract) on the quality of peeled 'Daebo' chestnut. After dipping treatment peeled chestnuts were vacuum packaged with $75{\mu}m$ PE+Nylon 7-layer film then stored in $4^{\circ}C$ incubator for 35days. The quality changes including the surface color and off-odor were evaluated for storage days. The natural extracts dipping treatment on peeled chestnut was effective on skin browning inhibition. Especially, Astragalus membranaceus and Glycyrrhiza uralensis extract treatments was significantly effective in reducing surface browning. The color change (${\Delta}E$) of peeled chestnut was the highest (5.6) in control, whereas that was the lowest (3.4) under Astragalus membranaceus extract treatment at 35 storage day. The natural exteacts treatments had no effect on the weight, the mositure loss rate, the firmness and the soluble solid contencts of peeled chestnuts during storage after treatment. The decaying rate of peeled chestnut was 9.0% in control, 9.0% in Camellia sinensis extract treatment, 9.0% in Angelica gigas extract treatment, 21.0% in Astragalus membranaceus extract treatment, and 7.0% Glycyrrhiza uralensis extract treatment at 35 storage day. Sensory evaluation revealed significant differences in off-odor and color attributes. After all, the score of overall sensory evaluation was the lowest in Astragalus membranaceus extract treatment and the highest in Glycyrrhiza uralensis extract treatment. As the results, the natural extract treatments, especially with vacuum packing after Glycyrrhiza uralensis extract treatment, extended the shelf-life of the peeled chestnut by inhibiting the surface browning.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.319-324
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• 2008

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and $9^{\circ}C$ for 20 days. The storability of sweet pepper fruit was the highest in $4^{\circ}C$ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed $2{\sim}8{\mu}l/l$ regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed faster in non-ventilated packaging condition at $9^{\circ}C$, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at $4^{\circ}C$ for 20 days. It may be suggested that sweet pepper fruit packed sealed (non-ventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.384-388
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• 2002

Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4$^{\circ}C$. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.39-48
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• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.42-47
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• 2007

Effect of chlorine dioxide ($ClO_2$) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of $ClO_2$ solution, respectively, After $ClO_2$ treatment, fish paste samples were individually packaged and stored at 4$^{\circ}C$. The initial microbial loads of samples were 3.8 log CFU/g in total bacterial count, and 2.5 log CFU/g in yeasts and molds. Microbial growth of fish paste during storage showed that populations of total bacteria, yeast and mold were significantly reduced by $ClO_2$ treatment. In particular, the treatment of 50 ppm $ClO_2$ decreased total bacterial count the most significantly among the $ClO_2$ treated fish pastes. The pH and VBN of fish paste decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of treated fish paste increased during storage, regardless of $ClO_2$ concentration. This study showed that 50 ppm chloride dioxide was the optimum dose level to extend the shelf-life of fish paste.

• Journal of KIISE:Computing Practices and Letters
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• v.8 no.1
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• pp.96-106
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• 2002

this paper, we propose a flexible, reusable, and extensible HL7 encoding and decoding framework using a Message Object Model (MOM) and Message Definition Repository (MDR). The MOM provides an abstract HL7 message form represented by a group of objects and their relationships. It reflects logical relationships among the standard HL7 message elements such as segments, fields, and components, while enforcing the key structural constraints imposed by the standard. Since the MOM completely eliminates the dependency of the HL7 encoder and decoder on platform-specific data formats, it makes it possible to build the encoder and decoder as reusable standalone software components, enabling the interconnection of arbitrary heterogeneous hospital information systems(HISs) with little effort. Moreover, the MDR, an external database of key definitions for HL7 messages, helps make the encoder and decoder as resilient as possible to future modifications of the standard HL7 message formats. It is also used by the encoder and decoder to perform a well formedness check for their respective inputs (i. e., HL7 message objects expressed in the MOM and encoded HL7 message strings). Although we implemented a prototype version of the encoder and decoder using JAVA, they can be easily packaged and delivered as standalone components using the standard component frameworks like ActiveX, JAVABEAN, or CORBA component.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.29-37
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• 1995

The purpose of this study was to development the waxed rice straw pulp tray(WRSPT) which had low water sensitivity. The quality changes of mushrooms(Agaricus bisporus) packaged respectively in the WRSPT, non-treated rice straw pulp tray(NRSPT) and expanded polystyrene tray(EPST) were observed during storage. The weight losses of mushrooms in the WRSPTs were less than in the NRSPTs by maintaining below 3% at $0^{\circ}C$ and the applications of WRSPTs were more effective at $20^{\circ}C$. The weight increases of WRSPTs were more lowered than those of NRSPTs by marking below 15% during storage at $0^{\circ}C$. There were no significant differences in the Hunter L values and hardness values of mushrooms in the three types of trays at $0^{\circ}C$. The cap openings of mushrooms were more proceeded in NRSPTs than in WRSPTs and EPSTs at $20^{\circ}C$. As a result, it may be favorable to control excessive moisture absorption of the NRSPT mainly composed of cellulose pulp by introducing such chemical treatments as wax treatment.