• Food Science and Preservation
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• v.4 no.3
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.119-119
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• 2008

The electrical characteristics of Metal-Ferroelectric-Nitride-Oxide-Silicon (MFNOS) structure is studied and compared to the conventional Silicon-Oixde-Nitride-Oxide-Silicon (SONOS) capacitor. The ferroelectric blocking layer is SrBiNbO (SBN with Sr/Bi ratio 1-x/2+x) with the thickness of 200 nm and is fabricated by the RF sputter. The memory windows of MFNOS and SONOS capacitors with sweep voltage from +10 V to -10 V are 6.9 V and 5.9 V, respectively. The effect of ferroelectric blocking layer and charge trapping on the memory window was discussed. The retention of MFNOS capacitor also shows the 10-years and longer retention time than that of the SONOS capacitor. The better retention properties of the MFNOS capacitor may be attributed to the charge holding effect by the polarization of ferroelectric layer.

• Geomechanics and Engineering
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• v.23 no.5
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• pp.431-439
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• 2020

Soil-water retention curve (SWRC) contains key information for the application of unsaturated soil mechanics principles to engineering practice. The SWRC variables are commonly used to describe the hydro-mechanics of soils. Generally, these parameters are determined using the graphical method which can be time consuming. The SWRC is highly dependent on the pore size distribution (PSD). Theoretically, the PSD obtained by mercury intrusion porosimetry test can be used to determine some SWRC variables. Moreover, the relationship between SWRC and shrinkage curve has been investigated. A new method to determine total SWRC variables directly without curve-fitting procedure is proposed. Substituting the variables into linear SWRC equations construct SWRC. A good agreement was obtained between predicted and measured SWRCs, indicating the validity of the proposed method for unimodal SWRC.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.100-110
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• 1987

The effectiveness of hot thermal retention system which was being used in 3 general hospitals, A,B, and C in Seoul was evaluated in terms of time-temperature relationship. The results of the study were summrized as follows: 1) The serving temperature of steamed rice using insulated bowls were significantly higher than those of using no thermal support. 2) The serving temperatures of soup using insulated bowls were significantly higher than those of using no thermal support. 3) The serving temperatures of meat of fish dishes using insulated bowls as well as warmer cabinet were significantly higher than other groups such as using warmer cabinet only, using insulated bowls only, and using no thermal support. 4) However surveyed serving temperatures of meals using hot thermal retention system were not whthin the range of temperature criteria.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.401-411
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• 2006

The cationic chitosan is prepared in this paper. This kind of cationic chitosan is a good retention aid for bleached hardwood pulp, the filler retention increased by 33.0% when the cationic chitosan (DS=1.27) dosage was 0.05%. Because many of the materials used in papermaking process are excellent microbiological nutrients, these nutrients will result in the growth of bacteria; uncontrolled growth of bacteria and fungi in the papermaking process adversely affects machine runnability. According to the standard methods of microbe growth inhibition test, cell counting was conducted after proper cultivated time. This paper explored the factors that affecting the cationic chitosan's antibacterial effect.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.660-661
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• 2017

We consider a discrete-time queue with batch geometric arrivals, geometric services, and retention of reneging customers, in which retention probability depends on the number of customers in the system. The steady state distribution of the number of customers in the system is derived.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.461-469
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• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Analytical Science and Technology
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• v.13 no.3
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• pp.269-276
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• 2000

Chromatographic retention mechanism of seven benzoic acids in RPLC were investigated. Inorganic salt is pertinent for the measurement of dead time in benzoic acid. Logarthims of capacity factor (log k') and Hildebrand solubility parameter (${\delta}$) showed proportional relationship which imply the hydrophobic effect of the retention mechanism in RPLC. Enthalpies of solute transfer showed inverse proportion to temperature and organic modifier ratio of the mobile phase. It was found that the S value showed positive slope in plot of log k' vs. volume fraction of water in mobile phase. Free energy change increases with increasing organic volume fraction. The hydrophobicity index, ${\varphi}_0$(organic volume fraction) is inversely proportional to column temperature.

• Journal of Technologic Dentistry
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• v.21 no.1
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• pp.67-75
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• 1999

The purpose of this study is to evaluate the friction coefficients between abutment materials and clasp materials, and to an estimation formula for retention force. The coefficients of friction between three clasp materials and four abutment materials were measured under various conditions, polished and sandblasted and wet and dry. The measurement was repeated for each combination up to a total measurement of 1200 times. Estimation formula for retention force is measured as sum of two terms, which the one time is proportional to the product of friction coefficient ${\mu}$ and undercut u and the other term is proportional to u-squared. Two proportional coefficient were obtained by least square method. The results are as follows: 1. Friction coefficients were ranged from 0.08 to 0.53 under various conditions. 2. Friction coefficients of non-metal abutment materials are greater in wet conditions than dry conditions. 3. Friction coefficients of sandblasted clasp against abutment are greater than that of polished clasp. 4. Clasp retention force can be estimated with the model as F=$F_d(3.0{\mu}u+1.5u^2/h)$ with minor error.