• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.116-122
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• 2011

This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100 $cm^2$ in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.12
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• pp.978-981
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• 2013

This study selected representative popular bowls used in daily life and laboratory and investigated the amount of residual surfactant resided in the bowls that were dish-washed. The bowls were washed by a scourer soaking 8 mL-detergent and then rinsed by flowing water for 7 or 15 seconds. One hundred milliliter of distilled water was placed in the washed-bowls to extract residual surfactant on the bowl surface and then analysed. All washed-bowls included residual surfactant after 7 second-rinsing. Residual surfactant concentrations in Ttukbaegi (earthen bowl), flying pan, glass bowl, and plastic bowl were 4.68, 1.22, 0.57, and 0.25 mg/L, respectively. However, the 15 second-rinsing showed that surfactant was detected only in Ttukbaegi and other bowls were clean. The results showed that surfactant would reside on the porous or rough surface of the bowl even after final rinsing. This study imply that all bowls and glasses should be throughly rinsed after detergent-washing to reduce continuos ingestion. Furthermore, residual surfactant in the glassware of laboratory may significantly affect experiment results.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.193-202
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• 1988

A pesticide monitoring study was undertaken for the strawberry and cucumber samples collected from plastic film houses and additional strawberries from supermarkets located in Seoul city in 1983 to evaluate pesticide residues in these food commodities and also to give basic informations in establishing maximum residue limits. Organophosphorus insecticides were not detected in any cucumber samples except that diazinon found with low residue levels in two strawberry samples. Fungicide procymidone and chlorothalonil were detected with considerable high frequencies in these vegetables while their residue levels were fairly low. Even the maximum residue levels. they were much lower than maximum residue limits established in these vegetables in Environment Administration. Korea. Of the strawberries from supermarkets in Seoul city, procymidone, chlorthalonil and dichlofluanid fungicides were also detected with similar detection frequencies and residue levels to those from the plas tic film houses. By washing the strawberries with tap water, the residues were removed from 38% to 95% of the total residues. Presently, it is considered that pesticide residues in strawberry and cucumber may be no harmfullevels for food commodities.

• Journal of the Korean Society for Railway
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• v.9 no.5 s.36
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• pp.517-523
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• 2006

The sustainable development is a key issue in the whole field of economy, culture and society, which can be accomplished by the improvement of environment. Recently, life cycle assessment(LCA) has been applied to reduce environmental impacts preliminarily by evaluating the environmental performance of a product through its life cycle. In this study, life cycle assessment was performed to analyze quantitatively the environmental impact on the interior panel of electric motor unit(EMU). As a result, the interior panel with aluminum showed the most global warming(GW), while that with phenol and plastic showed high fresh water aquatic ecotoxicity(FAET) and marine water aquatic ecotoxicity(MAET), respectively. Global warming was occurred mainly due to the emission of $CO_2$ by energy consumption. FAET and MAET were caused by the pollutants released from acid-washing and paints coating process. Therefore, an environmental-friendly EMU can be designed considering the environmental impacts of interior panel.

• Transactions of Materials Processing
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• v.32 no.4
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• pp.199-207
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• 2023

The stainless steel basket-bowl, a critical component of washing machines, is characterized by its unique two-tiered circular shape. This study explores the potential of a draw-bead free die design to address tearing concerns in the prospective plastic layer during the drawing operation. In order to prevent wrinkles that may arise from the absence of a draw-bead, a two-stage punch configuration is proposed. The influence of the blank holder force on wrinkle reduction is also examined. Finite element analysis is employed to evaluate the proposed die design by analyzing the wrinkle shape and strain mode. The results confirm that the stainless steel basket-bowl can be successfully drawn without wrinkles utilizing the proposed two-stage punch without a draw-bead on the blank holder. These findings contribute to the development of more efficient and reliable manufacturing processes for the stainless steel basket-bowl production.

• Journal of Korean Ophthalmic Optics Society
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• v.16 no.1
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• pp.31-40
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• 2011

Purpose: This study was performed to investigate the actual state about ultrasonic cleaning of soft contact lenses in local optical shops and evaluate the removal effect of protein deposit on soft contact lenses with different lens containers by ultrasonic cleaner for eyeglasses. Methods: The actual state about ultrasonic cleaning of soft contact lenses was surveyed in total 75 local optical shops in Seoul, Korea. The cleaning efficacy of different lens containers was compared by measuring the protein remained on ocufilcon D contact lenses after washing by an ultrasonic cleaner for eyeglasses. The changes on surfaces and wetting angles of ocufilcon D contact lenses by repeat ultrasonication were further investigated. Results: The main purpose to use ultrasonic cleaners in local optical shops was rapid cleaning. The ultrasonic cleaning efficacy of ocufilcon D contact lenses with glass containers was little higher than it with plastic containers, but was not significantly different. The changes on surfaces and wetting angles of ocufilcon D contact lenses in a plastic lens container by repeat ultrasonication such as 30 and/or 60 times were shown. Conclusions: There was not significant difference in cleaning efficacy between glass and plastic lens containers. However, repeat cleaning with ultrasonic cleaner for eyeglasses would be carefully considered since some significant changes in the parameters of lens surface and wetting angles were detected by repeat ultrasonification even when lens containers were used for ocufilcon D contact lens during ultrasonictions.

• Resources Recycling
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• v.30 no.3
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• pp.70-81
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• 2021

This study evaluated the recyclability of waste plastics in used coffee capsules disposed of as municipal waste. For recycling, a new material separation process was developed to remove the coffee grounds through primary crushing, washing, sieving, and secondary crushing, followed by corona discharge electrostatic separation. Furthermore, for the under 10 mm size fraction samples, the aluminum removal and the plastic recovery were 95.4% and 98.3%, respectively, under optimal conditions. In addition, for the 15 mm fraction samples, the aluminum removal and the plastic recovery were 91.3% and 97.2%, respectively. To evaluate the recyclability of the separated waste plastics, the samples were pelleted, and their material properties were analyzed. No hazardous substances were detected, and the results were similar to those for homo-PP. Therefore, it was confirmed tha t sufficient functiona lity existed a s recycled PP. However, owing to the da rk color of the pellets, limited applications to black or dark products are expected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.326-333
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• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• Pediatric Infection and Vaccine
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• v.25 no.2
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• pp.101-106
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• 2018

A 6-year-old boy with underlying hemolytic anemia of unknown etiology, atopic dermatitis, and recurrent urticaria visited our hospital because of acute respiratory failure induced by influenza A. Despite mechanical ventilation after endotracheal intubation along with inhalation of nitric oxide, respiratory acidosis and hypoxemia persisted. Veno-venous extracorporeal membrane oxygenation (VV ECMO) insertion was performed to provide respiratory support. After performing flexible bronchoscopy, we found that thick mucus plugs were obstructing the right bronchus intermedius and the upper lobe orifice. After bronchial washing and removal of the plugs, we were able to wean the patient off VV ECMO and transfer him to the general ward. He was discharged without any neurologic or pulmonary sequelae.

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.