• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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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.

• Journal of the Korean Ceramic Society
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• v.45 no.11
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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.

• Korean Journal of Materials Research
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• v.22 no.7
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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.

• Food Engineering Progress
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• v.14 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.545-549
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• 2013

Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant in processing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffins in foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the food samples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidation followed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were 91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samples purchased from domestic markets. The levels of liquid paraffin in bread were $95.5{\pm}156.0$ mg/kg (0.008%), those in capsules were $40.2{\pm}54.5$ mg/kg (0.001%), and those in dried fruits and vegetables were $3.0{\pm}18.1$ mg/kg (0.0001%). No liquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detect liquid paraffin in foods for food safety management.

• Food Science and Industry
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• v.51 no.3
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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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• v.8 no.1
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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.

• Food Science of Animal Resources
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• v.44 no.2
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.130-138
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• 1981

Discoloration of canned boiled oysters during storage is one of the serious problems which affect the quality of the products as well as the nutritive value. Usually the factors influencing the quality of canned boiled oysters are the process of pretreatments and the storage temperature of the products. In the present work, the changes of the total chlorophylls and carotenoids in the meat and the viscera of oysters were determined in order to make certain the procedure of the discoloration. In addition, the amino-N and the available lysine as factors of the nutritive value were also checked. In case of treatment with additives, direct addition of syrups containing additives just before seaming or soaking boiled oysters into the solution of additives seemed to have mild effects on retardation of discoloration. The migration of carotenoids from the viscera into the meat was faster than that of chlorophyll resulting in yellowing of the Products preceded greening caused by the chlorophylls. Treatment with $0.5\%\; Na_{2}EDTA\;of\;2.5\%$ brine retarded discoloration and available lysine loss of the Products while sodium-polyphosphate accelerated them. It was probably due to that sodium-polyphosphate could affect the softening or breakdown of the muscle of oysters. But most of all, storage temperature of canned boiled oysters seemed to be the major factor influencing the discoloration and nutritive loss of the products.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.10a
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• pp.36.2-36
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• 2000