• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.1014-1019
• /
• 2012

This study was conducted to evaluate the heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan. In mudflat solar salt, moisture contents were significantly different (p<0.001) between regions, ranging from 7.357% to 14.862%. Arsenic (As) content ranged from 0.007 ppm to 0.497 ppm, cadmium (Cd) from 0.000 ppm to 0.101 ppm, plumbum (Pb) from 0.000 ppm to 0.191 ppm, hydrargyrum (Hg) from 0.006 ppb to 0.180 ppb, and copper (Cu) from 0.039 ppm to 4.794 ppm between regions, which were significantly different (p<0.001). Further, As, Cd, Pb, and Hg contents of sea and salt water were not in excess of their criterion points. Our results suggest that heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan were at safe levels. However, continuous management of heavy metal contamination, such as PVC met, is still necessary.

• Journal of Wetlands Research
• /
• v.22 no.2
• /
• pp.153-160
• /
• 2020

Most studies defined microplastic (MP) as plastic particles less than 5 mm. The ubiquity of MP is raising awareness due to its potential risk to humans and the environment. MP can cause harmful effects to humans and living organisms. This paper review aimed to provide a better understanding of the sources, pathways, and impacts of MP in the environment. MP can be classified as primary and secondary in nature. Moreover, microplastic can also be classified as based on its physical and chemical characteristics. Stormwater and wastewater are important pathways of introducing MP in large water bodies. As compared to stormwater, the concentrations of MP in wastewater were relatively lower since wastewater treatment processes can contribute to the removal of MP. In terms of polymer distribution, wastewater contains a wider array of polymer varieties than stormwater runoff. The most common types of polymer found in wastewater and stormwater runoff were polypropylene (PP), polyvinyl chloride (PVC), polystyrene (PS), polyethylene (PE) and polyethylene terephthalate (PET). The continuous discharge and the increasing number of MP in the environment can pose greater hazards and harmful effects on humans and other living organisms. Despite the growing number of publications in relation to MP, further studies are needed to define concrete regulations and management strategies for mitigating the detrimental effects of MP in the environment.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1070-1076
• /
• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Applied Biological Chemistry
• /
• v.47 no.3
• /
• pp.300-306
• /
• 2004

Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.

• Fire Science and Engineering
• /
• v.30 no.3
• /
• pp.55-61
• /
• 2016

In this study, to determine whether it is possible to apply Polyethylene (PE) compound pipe, which was developed to solve the problem caused by the corrosion of the fire protection piping currently in usein water based fire extinguishing systems, we performed an actual mockup fire test. Since no test standard was available related to the developed compound pipe, we compared and analyzed domestic and international technical materials and test standards and selected suitable fire test standards to evaluate the performance of the PE compound pipe. we applied two fire test standards to the PE compound pipe, viz. those for CPVC and metallic pipes, and conducted a total of 6 experiments to evaluate its performance. According to the results of the first and second fire tests based on the test standard for the CPVC pipe, neither the fitting nor the piping was damaged or deformed and no leakage was observed in the pressure test, which was performed for 5 minutes. For the fire test based on the metallic pipe test standard, a total of 4 experiments were conducted. The first two experiments were conducted to simulate the wet piping system. In the results of this fire test, neither leakage nor rupture was observed from the PE compound pipe and no damage was caused, such as the secession of the PE material. However, in the next two experiments, which simulated the dry system, the PE compound pipe suffered damage and rupture, including deformation before the fire fighting water was discharged. Therefore, we found that the piping performance of the PE compound pipe did not undergo any deterioration, including fusion, deformation, or damage, in the wet piping system simulated fire test.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.159-167
• /
• 2017

This study was investigated the effects of maintaining the freshness and stabilization of supply and demand for lettuce (Lactuca sativa L.) by packaging methods in summer. Post-harvest lettuces were packaged by corrugated box, polypropylene (P) box, and individual wrapping using polyvinyl chloride (PVC) film. Then, the lettuce samples were stored at $2^{\circ}C$ and evaluated the change of quality during storage. The lettuces wrapped individually with PVC film had lower weight loss rate, color change, and browning index compared to lettuces packaged by corrugated box and P box. The SPAD value and hardness were higher in lettuces wrapped individually with PVC film than other packaging methods. The lettuces wrapped individually with PVC film were showed the highest total phenolic contents and DPPH radical scavenging activity, but there were no significantly differences by packaging methods. The lettuces packaged by corrugated box were showed the inside browning after 14 days. However, the lettuces wrapped individually with PVC film were showed the best appearance. Therefore, the packaging method of wrapped individually with PVC film were effective in maintaining the freshness during 21 days and helpful for the stabilization of supply and demand for lettuce in summer.

• Polymer(Korea)
• /
• v.38 no.3
• /
• pp.333-337
• /
• 2014

PVC (polyvinyl chloride) intravenous fluid bags and tubes that contain DEHP (diethylhexyl phthalate) as a plasticizer have several associated disadvantages for intravenous injections. We investigated the drug absorption behaviors on the inner surface of an infusion tube that consisted of commercialized PVC/PU (polyurethane). We developed a non-PVC (polyolefin) tube in order to improve the efficacy of this drug administration method. We prepared four types of non-PVC (polyolefin) infusion tubes using a polyethylene (PE), polypropylene (PP), syndiotactic 1,2-polybutadiene (PB), and styrene-ethylene (SE) copolymer elastomers were prepared using a single screw extruder. The four types of manufactured non-PVC (polyolefin) infusion tubes had good mechanical properties that were equivalent to PVC tube properties. The four types of prepared non-PVC (polyolefin) infusion tubes also prohibited drug absorption when compared to the commercialized PVC and PU tubes. Therefore, based on the results of this study, prepared non-PVC (polyolefin) tubes are good candidates for infusion because they prevent drug absorption and the release of DEHP.

• Food Science and Preservation
• /
• v.20 no.1
• /
• pp.7-13
• /
• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.173-181
• /
• 2013

This study investigated that anti-browning effects of Atractylodis Rhizoma Alba extract and L-cysteine combination. Mushrooms were dipped in solutions (0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine) for 3 min. The dipped mushrooms were packaged in a polystyrene (PS) tray and wrapped with a polyvinyl chloride (PVC) film, and stored for 14 days at $10^{\circ}C$. The browning inhibition activity (Hunter L, a, b color scale and tyrosinase inhibition activity) and quality changes (weight loss rate, gas composition, firmness and sensory evaluation) were analyzed during storage period. After 14 days, the Hunter L and ${\Delta}E$ value of mushrooms treated in 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were 87.24 and 5.56, respectively. The mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine also showed higher firmness (13.31 N) and smaller weight loss rate (2.87%) than the untreated mushroom (11.42 N, 3.04%) on storage day 14. During storage period, the sensory evaluation showed that overall acceptability of mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were higher than those of the untreated mushrooms, except those that were stored for five days. Overall, the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine had a higher tyrosinase inhibition activity than the untreated mushrooms during storage period. This study suggests that the browning of the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine solution were inhibited, and the that their shelf life was extended.

• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.374-379
• /
• 2009

In this study, we investigated effects of different packaging materials and methods on physico-characteristics of green pumpkin during storage at $10^{\circ}C$. Whole green pumpkin samples were packaged with polyvinyl chloride film (PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at $10^{\circ}C$. Weight loss, pH, firmness, browning, and gas composition ($O_2$ and $CO_2$) inside the film packages were evaluated. All characteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with the packed pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreased with increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retarded deterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightly with increased storage time. Brown color difference were much higher in the controls than in the film-packaged green pumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respiration rates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this study demonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to the CON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to the packaging material and methods used.