• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 하계 학술 심포지움
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• pp.7-15
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• 1994

Dietary life of Korean population was greatly improved by the increased food production, enlarged food processing and betterment of food distribution system during the last three decades. On the other hand, food pollution issues have arisen from the increased use of chemicals and advancements in analytical techniques and toxicological information. The health risk of hazardous substances in Korean diet was estimated to be in the decreasing order of heavy metals>pesticide residues>food additives>mycotoxins>radionuclides>PCBs whereas consumers do not recognize it in the same order. It is needed to evaluate the food safety more accurately based on scientific evidences and to adopt reasonable regulatory measures in Korea for the benefits of people's health and national interest.

• 한국세라믹학회지
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• 제45권11호
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• pp.658-661
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• 2008

Deep red color emitting $YVO_4:Eu^{3+}$ phosphors were investigated in an attempt to achieve promising performances in cold cathode fluorescent lamp (CCFL) applications. For this purpose, several additives such as LiF, $Li_2CO_3$ and $HBO_3$ were introduced in the processing. While two of the additives were ineffective, the inclusion of $LiCO_3$ during the solid state synthesis of $YVO_4:Eu^{3+}$ phosphors was proven to enhance photoluminescent intensity and the color chromaticity. Unlike the commercially available $YVO_4:Eu^{3+}$ red phosphor for use in PDP applications, pure $YVO_4:Eu^{3+}$ excluding phosphorous was shown to be favorable for CCFL applications, improving color chromaticity at 254nm excitations.

• 한국재료학회지
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• 제22권7호
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• pp.335-341
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• 2012

Recently, the demand for the miniaturization of printed circuit boards has been increasing, as electronic devices have been sharply downsized. Conventional multi-layered PCBs are limited in terms their use with higher packaging densities. Therefore, a build-up process has been adopted as a new multi-layered PCB manufacturing process. In this process, via-holes are used to connect each conductive layer. After the connection of the interlayers created by electro copper plating, the via-holes are filled with a conductive paste. In this study, a desmear treatment, electroless plating and electroplating were carried out to investigate the optimum processing conditions for Cu via filling on a PCB. The desmear treatment involved swelling, etching, reduction, and an acid dip. A seed layer was formed on the via surface by electroless Cu plating. For Cu via filling, the electroplating of Cu from an acid sulfate bath containing typical additives such as PEG(polyethylene glycol), chloride ions, bis-(3-sodiumsulfopropyl disulfide) (SPS), and Janus Green B(JGB) was carried out. The desmear treatment clearly removes laser drilling residue and improves the surface roughness, which is necessary to ensure good adhesion of the Cu. A homogeneous and thick Cu seed layer was deposited on the samples after the desmear treatment. The 2,2'-Dipyridyl additive significantly improves the seed layer quality. SPS, PEG, and JGB additives are necessary to ensure defect-free bottom-up super filling.

• 산업식품공학
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• 제14권4호
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• pp.283-291
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• 2010

Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.

• 한국식품과학회지
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• 제45권5호
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• pp.545-549
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• 2013

본 연구에서는 GC-FID를 이용하여 식품첨가물공전에 사용량이 정해져 있는 빵류, 캡슐류, 건조과실류 채소류 및 과실류 채소류 중 유동파라핀의 함량을 측정하였다. 시료에서 n-hexane으로 유동파라핀을 추출하고 $KMnO_4$ 산화반응을 통해 추출물 중 불포화탄화수소의 극성을 증대시킨 다음 aluminium oxide를 충진한 SPE 카트리지로 정제하여 GC-FID로 측정하였다. 검출한계와 정량한계는 각각 10 mg/kg과 20 mg/kg으로 개별 n-alkane으로 정량하는 방법이 아닌 넓은 봉우리로 나타나는 유동파라핀의 면적의 합으로 정량하는 문헌들(15,17)의 값과 유사하게 나타났다. 유동파라핀은 빵류, 건조과실류 채소류 및 캡슐류에서 이형제 등으로 사용되고 있으나 최종 완제품에서 사용기준 이하로 검출되었고, 과실류 채소류에서 모두 불검출로 나타남에 따라 안전한 수준으로 관리되고 있음을 알 수 있었다.

• 식품과학과 산업
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• 제51권3호
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• pp.229-237
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• 2018

The objective of this paper is to understand the history, current status, and future of Korea meat processing industry. The numbers of businesses, employees and distribution in the domestic meat processing industry have steadily increased year by year. The trends of the Korea meat processing market are being launched with customized products due to rapid changes in consumer's lifestyle. Futhermore, the misconceptions against meat products have been still going on these days. Thus, meat products are perceived as a representative food for fast food and junk food to consumers, and growth of meat processing industry was slow-down due to concerns that some additives contained in meat products, such as phosphate and nitrite may not be good for human health, as World Health Organization (WHO) reported a couple of years ago. Therefore, future meat processing industries should be developed safe, and high quality consumer-oriented products. Finally, it will be able to achieve the unlimited development of the Korea meat processing industry by monitoring rapidly changing consumer needs, improving awareness and producing high quality meat products.

• Transactions on Electrical and Electronic Materials
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• 제8권1호
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• pp.5-10
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• 2007

Using a reference slurry, ammonium dodecyl sulfate (ADS), an anionic and environmentally friendly surfactant, was investigated as an alternative to BTA for its inhibition and lubrication characteristics. Results demonstrated that the inhibition efficiency of ADS was superior to that of BTA. Coefficient of friction (COF) was the lowest when the slurry contained ADS. This suggested that adsorbed ADS on the surface provided lubricating action thereby reducing the wear between the contacting surfaces. Temperature results were consistent with the COF and removal rate data. ADS showed the lowest temperature rise again confirming the softening effect of the adsorbed surfactant layer and less energy dissipation due to friction. Spectral analysis of shear force showed that increasing the pad-wafer sliding velocity at constant wafer pressure shifted the high frequency spectral peaks to lower frequencies while increasing the variance of the frictional force. Addition of ADS reduced the fluctuating component of the shear force and the extent of the pre-existing stick-slip phenomena caused by the kinematics of the process and collision event between pad asperities with the wafer. By contrast, in the case of BTA, there were no such observed benefits but instead undesirable effects were seen at some polishing conditions. This work underscored the importance of real-time force spectroscopy in elucidating the adsorption, lubrication and inhibition of additives in slurries in CMP.

• 한국축산식품학회지
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• 제44권2호
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• 한국수산과학회지
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• 제14권3호
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• pp.130-138
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• 1981

굴 보일드 통조림의 저장중 품질저하에 영향을 미치는 변색과 영양가의 손실이 전저리와 저장조건을 달리함으로써 억제가 가능한지를 검토하기 위하여 본 연구를 착수하였으며 실험에서 얻은 결과를 요약하면 다음과 같다. 1. 첨가제의 처리는 밀봉직전에 첨가제 용액을 직접 주입하거나 자숙후 첨가제 용액에 침지하는 것이 효과적이었다. 2. 클로로필과 카로티노이드는 산성보다는 알칼리성에서 더 안정했으며, 아미노태질소와 유효성 lysine은 반대현상을 보였다. 3. 자숙굴의 육과 내장에 대한 클로로필의 분배비는 1/55, 카로티노이드의 분배비는 1/68이였으며 5개월 후에는 각각 $1/14\sim1/40$과 $1/4\sim1/20$으로서 카로티노이드가 클로로필에 비하여 훨씬 이행속도가 빨랐다. 4. $Na_{2}EDTA$의 처리는 변색과 영양가 손실의 억제에 상당한 효과가 있었으며, sodium-polyphosphate의 처리는 육의 연화 또는 붕괴를 촉진시키는 역효과를 보였다. 5. 굴통조림 저장중 아미노태질소와 유효성 lysine은 저장초기에 빨리 감소하였으며, 2개월 일 때는 전감소율의 $50\%$에 달하였다. 6. $4^{\circ},\;20^{\circ}C,\;55^{\circ}C$의 각 온도별로 저장한 굴 통조림의 변색과 영양가의 손실은 온도가 다른 요인에 비해 훨씬 큰 영향을 끼쳤으며 온도가 낮을수록 그 손실이 적었다. 7. 관능검사 결과$Na_{2}EDTA$로 처리하여 $4^{\circ}C$에서 저장한 시료가 가장 품질이 우수하였으며, sodium-polyphosphate로 처리하여 $55^{\circ}C$에서 저장한 시료가 품질이 가장 나빴다.

• 한국세라믹학회:학술대회논문집
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• 한국세라믹학회 2000년도 추계총회,초청강연,특별강연,연구발표회
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• pp.36.2-36
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• 2000