• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2007년도 7th International Meeting on Information Display 제7권2호
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• pp.1583-1585
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• 2007

The purpose of this research is to control proper processing condition of RGB photo resistant in the ink-jet process increasing processing ability by adding additives. The viscosities of modified RGB photo resistant were $10{\sim}14cps$ and the additives could decreased agglomeration and flowing trace of photo resistant effectively. Another way, the adhesion between photo resistant and glass substrate was improved by modifying photo resistant and substrate. The surface tensions of modified photo resistant were same as that of original RGB photo resistant. The additives appeared a better compatibility with photo resistant, and the micelle of photo resistant did not be broken during modified process.

• 한국재료학회지
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• 제13권11호
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• pp.725-731
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• 2003

The effect of organic processing parameters on the dispersion stability of the BaTiO$_3$-based dielectric particles and borosilicate glass particulate suspensions was investigated in a system where organic solvents, dispersant, binder and modifier were used as processing additives in a low temperature cofired ceramic fabrication processes. Two- and three-component organic solvents were used to disperse ceramic particles and it was found the better stability in the particulate suspension prepared in a bi-solvent, which was consists of toluene and ethanol in a non-azeotropic composition. The addition amount of organic additives had a great impact on dispersion in the present investigation. The flow curves of the suspensions prepared with binder and modifier were fitted according to the power-law equation, which indicates that the internal structure of the suspension could be disturbed under the applied shear stress. Finally, the LTCC green tapes were successfully tape-cast based upon the optimum formulation of LTCC suspension and its microstructure was compared with that of the hard-agglomerates.

• 한국축산식품학회지
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• 제41권6호
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Elastomers and Composites
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• 제54권3호
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• pp.188-200
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• 2019

Rubber articles contain various organic additives such as antidegradants, curing agents, and processing aids. It is important to extract and analyze these organic additives. In this paper, various extraction methods of organic additives present in rubber composites were introduced (solvent extraction, Soxhlet extraction, headspace extraction, and solid-phase microextraction), and the extracts were characterized using gas chromatography/mass spectrometry (GC/MS). Solvent and Soxhlet extractions are easy-to-perform and commonly used methods. Efficiency of solvent extraction varies according to the type of solvent used and the extraction conditions. Soxhlet extraction requires a large volume of solvent. Headspace sampling is suitable for extracting volatile organic compounds, while solid-phase extraction is suitable for extracting specific chemicals. GC/MS is generally used for characterizing the extract of a rubber composite because most components of the extract are volatile and have low molecular weights. Identification methods of chemical structures of the components separated by GC column were also introduced.

• 한국가금학회지
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• 제45권1호
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• pp.1-15
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• 2018

Salmonella infections in livestock industry cause various problems such as worsening animal welfare and productivity, damaging consumer confidence in the food safety of animal products. Chicken meat and eggs are known as major source of pathogen causing human foodborne infections. Therefore food safety concerns have prompted the poultry producers and governments to introduce the strategy and regulation to control these pathogens. Salmonella can persist for long periods of time in a wide range of spaces including feed bin, feed processing facilities, poultry farm, slaughterhouse, processing plants, etc. For the effective and constant Salmonella control, combination of pre-harvest, harvest and post-harvest measures should be considered comprehensively. The control measures would be most effective at farm level where the contamination initiates. Transmission of pathogen from feed origin to the live poultry and finally to the products was proven already. To control bacteria in the feed ingredients and formula feed, thermal processing, irradiation or chemical treatment may be applied. Chemical treatments to inhibit Salmonella in the feed involve the use of products containing organic acids, formaldehyde, or a combination of such compounds. However, recontamination which might occur during storage and transport process and/or by other various factors should always be under control and eliminated. Feed additives used to control Salmonella in birds' gastrointestinal track can be of various types, including prebiotics, probiotics, organic acids and bacteriophages. Although their mode of action varies, they ultimately inhibit the colonization of Salmonella in the gut and improve the performance of birds. This review describes the strategies that could be adapted to the management of feedstuffs and the use of feed additives in pre-harvest stage to control Salmonella contamination in poultry farming.

• 한국수산과학회지
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• 제33권6호
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• pp.524-528
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• 2000

식품중에 오염된 Listeria monocytogenes의 열감수성에 미치는 각종 첨가물의 영향과 식품의 처리 가공시에 수반되는 조리기구 수세나 염소, 자외선, 열탕 등 각종 소독처리의 효율성을 확인하였다. 키토산, 솔빈산칼륨 둥은 시험균주 L. monocytogenes H-12의 열 감수성 증대에 유의할 만한 영향을 미치지 못하였으나, 명태 연육에 중합인산염을 $1{\%}$ 첨가할 경우 시험균주의 열감수성은 뚜렷히 증가되었다. 시험균주 L. monocytogenes H-12가 $약 10^4{\~}10^5/cm^2$ 되도록 오염시킨 나무, 플라스틱, 스테인레스 재질의 도마를 흐르는 수도수로 세척하였을 때 스테인레스 도마나 플라스틱 도마의 경우 각각 10초 및 1분 후에는 균이 검출되지 않았으나, 나무 도마에서는 거의 제균효과가 없었다. 스테인레스 및 플라스틱 재질의 도마를 $5{\~}50 ppm$의 염소용액에 10초간 침지하고 수세할 경우 오염균의 제거가 가능하였으나, 나무 도마의 경우 100ppm 염소용액으로 처리하여도 균 수의 감소는 거의 없었다. 15W의 자외선을 30cm 거리에서 시험균주로 오염된 각 재질의 도마에 조사할 경우 스테인레스 및 플라스틱 도마의 경우 5분간 조사 후에는 균이 검출되지 않았으나, 나무 도마에서는 60분 처리 후에도 균이 검출되었다. 각종재질의 조리용 도마에 오염된 시험균주 L. monocytogenes H-12의 열탕처리에 의한 제균조건은 $70^{\circ}C$, 10초 이상으로 확인되었다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 1996년도 수산관련공동학술대회발표요지집
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• pp.208-210
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• 1996

• 축산식품과학과 산업
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• 제6권1호
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• pp.98-108
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• 2017

• Journal of Nutrition and Health
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• 제12권3호
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• pp.25-32
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• 1979

한국(韓國) 식품가공(食品加工)에 상용(常用)하고 있는 식품첨가물중(食品添加物中)의 유해금속원소(有害金屬元素)의 함량(含量)을 조사검토(調査檢討)하기 위(爲)하여 착향과(着香料) 7종(種), 착색과(着色料)3종(種), 산미과(酸味料)4종(種), 팽장제(膨腸劑)4종(種), 유화제(乳化劑)(2종(種)), 호료(糊料)2종(種), 항산화제(抗酸化劑)2종(種), 강화제(强化劑)2종(種), 조미료(調味料(3종(種)), 식품품질개량제(食品品質改良劑)(10종(種)의 유해금속(有害金屬)을 APDC-MIBK추출법(抽出法)으로 측정(測定)한 결과(結果) 대부분(大部分)의 식품첨가물(食品添加物)은 유해금속(有害金屬을) 비교적(比較的) 적게 함유(含有)하고 있었으나 sodium, carbonate, 식용황색색(食用叢色色), 5호(號), 식용청색색소(食用靑色色素) 1호(號), 식용적색색소(食用赤色色素) 2호(號) 및 면류첨가알카리제는 다소(多少) 다량(多量)으로 함유(含有)하고 있다. 이들 식품첨가물(食品添加物의) 유해금속(有害金雇)의 함량(含量)은 다음과 같다. 1) sodium carbonate Cd: 16.77 $16.77{\mu}g/g.$ Pb: $61.55{\mu}g/g$이었다. 2) 식용황색색소(食用黃色色素) 5호(號)는 Cd: $1.67{\mu}g/g$, Pb: $23.46{\mu}g/g$이었다. 3) 식용청색색소(食用靑色色素) 1호(號)는 Cd: $1.16{\mu}g/g$, Pb: $12.13{\mu}g/g$이었다. 4) 식용적색색소(食用赤色色素) 2호(號)는 Cd: $1.91{\mu}g/g$, Pb: $23.08{\mu}g/g$이었다. 5) 면류 첨가(添加)알카리제는 Cd: $6.11{\mu}g/g$, Pb: $53.85{\mu}g/g$ 이었다.

• 한국표면공학회지
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• 제53권2호
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• pp.53-58
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• 2020

In this study, we developed plasma electrolytic oxidation (PEO) process for aluminum 7075 alloy to improve the corrosion and mechanical properties. The electrolyte consists of potassium hydroxide and sodium silicate. Additionally, sodium stannate was added into the electrolyte to investigate its effect on PEO film formation. Titanium was used as the counter electrode. Plasma generation voltage reduced from 300V to 150 V by adding 4 g/L of sodium stannate. The thin oxide films were observed by SEM(Scanning Electron Microscopy)/EDS (Energy Dispersive Spectroscopy) for quantitative and qualitative analyses. XRD (X-ray diffraction) and XRF (X-ray Fluorescences) analyses were also carried out to identify oxide layer on aluminum 7075 surface. Vicker's hardness test was performed on the PEO-treated aluminum 7075 surface.