• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.590-594
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• 2018

We developed a time-temperature indicator (TTI) that rapidly determines whether frozen mackerel Scomber japonicus has thawed during its distribution. Our TTI was made from filter paper capable of absorbing mackerel exudate that was soaked in a 20% citric acid solution at pH 4.0 and then dried. The dried absorbent paper was cut and attached to blue litmus paper with a 2 mm overhang. The fixed litmus paper was covered with a polypropylene film and sealed. The indicator was placed inside a polyvinyl vacuum package containing the mackerel sample. The vacuum-sealed packaged was frozen at $-20^{\circ}C$ for 24 h. After freezing, the color change and time dependence of the indicator were observed at room temperature ($25^{\circ}C$) and demonstrated the utility of this TTI for rapidly determining whether frozen mackerel underwent thawing during distribution.

• 보존과학연구
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• s.31
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• pp.59-68
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• 2010

Cultural heritages are damaged by surrounding several environmental factors. Main factors are temperature, humidity, light, atmosphere and indoor pollutant, organism, etc. Therefore, to prevent damage of cultural heritage from such environmental factor, conservation environment monitoring becomes more important. Indicator is one of the simple method for environment monitoring. It can be used without expensive and complex equipments. However, it should be performed scientific examination for application to cultural heritage. In this study, some Temperature Indicators were chosen and reliability assessment was carried out for application to cultural heritage. Brightness($L^*$) is selected for reliability assessment factor. As a result of lab test, Temperature Indicators were not influenced greatly in humidity change. When they were exposed to setting temperature, the color was changed in setting temperature area and ${\pm}2^{\circ}C$ part of setting temperature. Especially brightness value was high in setting temperature area. Also, Temperature Indicators were stabilized after about 16 minutes when were exposed to temperature difference of $10^{\circ}C$ and when temperature difference with exposure environment is smaller, stabilization time shortened. Therefore, it is a possible to confirm that selected Temperature Indicator is reliable product through measurement of color difference value and naked eye observation.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.65 no.11
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• pp.1848-1853
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• 2016

Control Rod Position Indicator in nuclear reactor vessel has developed for small reactor in Korea. Because of severe environment in reactor vessel, target of this study is to develop the suitable position indicator. In this study, solenoid type position indicator made of Mineral Insulated Cable(MI Cable) was introduced to adapt in severe environment. And inductance of the solenoid was used to indicate the rod position for high precision. But problem of this concept is that a linear slope of inductance is changed by temperature effect. To resolve this problem, two sensing coils were introduced for temperature compensation. A role of the sensing coil is to make reference linear equation about certain temperature. To confirm this concept, also, inductance of solenoid and sensing coils were measured at room and high temperature (${\sim}300^{\circ}C$). The results of measurement show that the position error of sensing coil between room and high temperature was about 2%. But it was identified that this error was resulted from insufficient test environment (temperature error between solenoid and sensing coils was about 2% at high temperature condition). Therefore, solenoid type position indicator shows that it is very suitable in reactor vessel as a high precision rod position indicator.

• Journal of Advanced Marine Engineering and Technology
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• v.7 no.1
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• pp.34-39
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• 1983

Development of modern internal combustion engine requires more precise indicator. In the case of strain gage-strain tube type indicator, thermal expansion of the indicator's fixed part makes zero-shift in spite of water cooling. Therefore, the authors analyzed the cause of zero-shift phenomenon on strain gage-strain tube type indicator and proposed a new device to compensate the zero-shift of indicator by electrical method without detoriorating the dynamic charcteristic. As the results, we found that the zero-shift is varied linearlly according to temperature variation of the indicator's fixed part and appling a new device, we can improve the zero-shift of indicator about 0.63% (0.63 kg/$cm^2$) of full scale, though we got 10% of it without the device at the cylinder head operating temperature (c.a. $200^{\circ}C$).

• The Korean Journal of Pain
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• v.7 no.1
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• pp.49-52
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• 1994

Measurement of skin temperature is most frequently used to evaluate effect of sympathetic block. Sticker type skin temperature indicator, $ProChecker^{(R)}$, uses metamocolor, which changes the darkness of the color by giving and taking of electrons in response to temperature. We examined the accuracy of this skin temperature indicator in pain clinic patients who were treated with stellate ganglion block. Ten minutes before, and 10~20 minutes after stellate ganglion block, skin temperature on both dorsum of hand were measured using both $ProChecker^{(R)}$ and thermography concurrently. The results showed that skin temperature measured by $ProChecker^{(R)}$ was feasible, in correlation to thermography. Sticker type temperature indicator ($ProChecker^{(R)}$) is concluded as a useful monitor of skin temperature during nerve block in outpatient clinics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.31-38
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• 2013

If the time-temperature indicator (TTI) experienced a different temperature than the accompanied packaged food, influenced by heat transfer between the TTI, package, and ambient air, TTI would incorrectly predict the food quality changes with temperature. Temperature distributions of a finite slab with different sizes, representing beef packaged with TTI, were estimated by the finite element method (FEM). The thermal properties of the beef and TTI, such as heat capacity, density, and heat conductivity, were estimated from the relevant equations using their chemical compositions. The FEM simulations were performed for three cases: different locations of TTIs on the beef, different thicknesses of beef, and non-isothermal conditions of ambient air. The TTIs were mounted in four different locations on the beef. There was little difference in temperature between four locations of the TTI on the package surface. As the thickness of the slab increased, the temperature of the TTI changed faster, followed by the corner surface, as well as middle and bottom parts, indicating the possible error for temperature agreement between the TTI and the slab. Consequently, it was found that any place on the package could be selected for TTI attachment, but the package size should carefully be determined within a tolerable error of temperature.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Journal of Nutrition and Health
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• v.31 no.7
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• pp.1130-1138
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• 1998

The objective of this study was to investigate the relationship between changes in body temperature, adiposity and sympathoadrenal activity in normal weight female college students, eating an instant-noodle lunch in a laboratory setting at ambient temperatures of 22-24.8$^{\circ}C$. Preprandial epinephrine(EPI) concentration, as an indicator of adrenal activity, was inversely and significantly correlated with body weight, body mass index(BMI), and waist girth. Changes in pre- and postprandial EPI concentrations showed positive correlations with % body fat, fat mass, waist girth, hip girth, and waist/hip girth ratio(WHR). The preprandial norepinephrine (NE) concentration was negatively correlated with recovery time from the peak postprandial core temperature to the meal-start core temperature(RTST). However, the NE concentration, an indicator of sympathetic neural activity, was not related to anthropometric measurements in normal weight young women. In conclusion, adrenal activity was negatively associated with adiposity and central body fat distribution. Sympathetic activity was related to body temperature regulation capacity after a meal, but was not related to adiposity in normal weight young women. (Korean J Nutrition 31(7) 1130-1138, 1998)

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.1-8
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• 1999

There were few data for the distribution of the indicator organisms in the commercial plant foods, and for the normal flora and for the foodborne agents within the country. First of all it must be investigated the distribution of the indicator organisms. And also it is very important to prepare the sanitation criteria for the plant foods through the microbiological examination and the investigation of tendency to change of the indicator organisms according to the storage temperature and period. The average number of total viable counts for grains was 2.9$\times$105/g, psychrophilic bacteria 2.9$\times$105/g, heterotrophic bacteria 3.1$\times$105/g, heat-resistant bacteria 2.1$\times$103/g, Pseudomonas aeruginosa 23/g. That for beans was 6.3$\times$102/g, psychrophile 34/g, heterotroph 1.7$\times$102/g. That for sesames was 1.4$\times$105/g, coliform 350/g, psychrophile 7.4$\times$104/g, heterotroph 5.8$\times$104/g, Pseud. aeruginosa 2.3$\times$103/g. heat-resistant bacteria 150/g. That for potatoes was 2.0$\times$107/g, coliform 5.0$\times$104/g, psychrophile 1.8$\times$107, heterotroph 1.4$\times$107/g, heat-resistant bacteria 3.3$\times$104/, Staphylococcus 2.7$\times$105/g, fecal streptococcus 4.5$\times$103/g, Pseud. aeruginosa 7.0$\times$103/g. That for mushrooms was 1.2$\times$108/g, psychrophile 9.4$\times$107/g, heterotroph 1.0$\times$109/g, heat-resistant bacteria 1.6$\times$105/g, Pseud. aeruginosa 1.3$\times$103/g. That for vegetables was 5.9$\times$1011/g, coliform 1.8$\times$106g/, Staphylococcus 1.1$\times$1012/g, heterotroph 8.4$\times$1011/g, heat-resistant bacteria 7.6$\times$106/g, Staphylococcus 1.1$\times$107/g, fecal streptococcus 1.1$\times$104/g, Pseud. aerugniosa 5.2$\times$104/g. That for nuts 3.9$\times$104/g, coliform 3.9$\times$103/g, psychrophile 4.0$\times$104/g, heterotroph 3.2$\times$104/g, heat-resistant bacteria 400/g. In commercial grains and beans, SPC, psychrophile, heterotroph and heat-resistant bacteria stored at 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ were constant. Staphylococcus, coliform, Pseud. aeruginosa were decreased a little n grains, but were not detected in beans. In mushrooms, all indicator organisms were increased as time goes on and were increased rapidly at 2$0^{\circ}C$. In sesames, coliform was not detected at all temperature. psychrophile was increased for 7 days, the others were constant. In potatoes, SPC, psychrophile, heat-resistant bacteria, heterotroph had a tendency to increase and the others were constant. In vegetables, indicator organisms were had a tendency to increase, psychrophile, heterotroph were rapidly increased after 7 days. In nuts, SPC, coliform, psychrophile heterotroph, heat-resistant bacteria, Pseud. aeruginosa were constant, staphylococcus and fecal streptococcus were not detected.