• Journal of Biosystems Engineering
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• v.34 no.4
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• pp.220-227
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• 2009

In the process of oyster mushroom production, loading work of culture medium needs the most intensive labor power. Therefore, development of culture medium machine causes to reduce the manpower and cost. The main objective of this study is to develop the culture medium loading machine and investigate the optimal operation conditions and to evaluate the economic value of the machine. The results are summarized as follows: 1. Optimum transporting velocity of the conveyor was 0.61 m/s 2. Optimum speed of blower was 3183 rpm at the transporting velocity of 0.61 m/s with the loading quantity of 3.41 t/hr 3. Recommendable opening area ratio of pressure controller was 1/2 at the blower speed of 3183 rpm and the transporting velocity of 0.61 m/s 4. The break even point resulted in $240\;m^2$ of cultivating area compared to the method of with portable workbench, and $350\;m^2$ of cultivating area compared to the method of with a tractor and a truck.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.05a
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• pp.23-24
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• 2006

We have synthesized electroluminescence materials. including [2-(2-hydroxyphenyl)benzoxazole] (Zn(HPB)$_2$), [(2-(2-hydroxyphenyl)benzoxazole)(8-hydoxyquinoline)] (Zn(HPB)q) and [(1, 10-phenanthroline)(8-hydroxyquinoline)] Zn(phen)q. The ionization potential (IP) and electron affinity (EA) of each Zn-complex was measured using cyclic-voltammetry (C-V). Basing on the consideration of matched in the energy levels of the materials. We investigated the electron transporting properties of Zn(HPB)q and Zn(phen)q compared with $Alq_3$, and also we investigated the hole blocking properties of Zn(HPB)$_2$, compared with BCP. As a result, we used Zn-complex to enhance the performance of OLED. Therefore, we demonstrate that Zn(HPB)q and Zn(phen)q are useful as an electron transporting material. Zn(HPB)$_2$ is also good a hole blocking material.

• Journal of the Korean institute of surface engineering
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• v.49 no.6
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• pp.490-497
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• 2016

In this study, 3-dimensional ripple structured anion (chlorine) doped ZnO thin film are developed, and used as electron transporting layer (ETL) in inverted organic photovoltaics (I-OPVs). Optical and electrical characteristics of ZnO:Cl ETL are investigated depending on the chlorine doping ratio and optimized for high efficient I-OPV. It is found that optimized chlorine doping on ZnO ETL enhances the ability of charge transport by modifying the band edge position and carrier mobility without decreasing the optical transmittance in the visible region, results in improvement of power conversion efficiency of I-OPV. The highest performance of 8.79 % is achieved for I-OPV with ZnO:Cl-x (x=0.5wt%), enhanced ~10% compared to that of ZnO:Cl-x (x=0wt%).

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.317-320
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• 1998

Electroluminescent(EL) devices based on organic materials have been of great interest due to their possible applications for large-area flat-panel displays, where they are attractive because of their capability of multicolor emission, and low operation voltage. In this study, glass substrate/ITO/Eu(TTA)$_3$(Phen)/Al(A), glass substrate/ITO/TPD/Eu(TTA)$_3$(phen)/Al(B) aNd glass substrate/ITO/TPD/Eu(TTA)$_3$(Phen)/A1Q$_3$/Al (C) structures were fabricated by vacuum evaporation method, where aromatic diamine(TPD) was used as a hole transporting material, Eu(TTA)$_3$(phen) as an emitting material, and tris(8-hydroxyquinoline) Aluminum (AlQ$_3$) as an electron transporting layer. Etectroluminescent(EL) and I-V characteristics of Eu(TTA)$_3$(phen) with a various thickness were investigated. This structure shows the red EL spectrum, which is almost the same as the PL spectrum of Eu(TTA)$_3$(phen). I-V characteristics of this structure show that turn-on voltage was 9V and current density was 0.01A/㎤ at a dc operation voltage of 9V. Electrical transporting phenomena of these structures was explained using the trapped-charge-limited current model with I-V characteristics.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.8
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• pp.664-668
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• 2011

In this study, we have fabricated the red OLED (organic light emitting diode). The basic device structure is ITO/hole transporting layer, TPD(500 $\AA$)/red emitting layer, Alq3 doped with DCM2:rubrene(20 $\AA$)/electron transporting layer, Alq3(M) (500 $\AA$-M $\AA$)/LiF(15 $\AA$)/Al(1,000 $\AA$). The thickness of electron transporting layer(500 $\AA$-M $\AA$) changed 0, 20, 40, 60 $\AA$. Turn on voltage of the red OLED was 5 V, 6 V, 6.5 V and 7.5 V, respectively with electron transfer layer changed ratio. Luminance of red OLED was 4,504, 1,840, 1,490 and 1,130 cd/$m^2$, respectively. Optimized electron transfer layer position changed ratio of the red OLED was 0 $\AA$.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.11
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• pp.1192-1198
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• 2004

Hole transporting polymer(poly［N-(p-diphenylamine)phenylmethacrylamide］, PDPMA) was doped with nile red dye at various concentrations to study the influence of doping on the energy transfer during light emitting processes. Organic LEDs composed of ITO/blend(PDPMA -nile red)/ Alq$_3$/Al as well as thin films of blend(PDPMA -nile red)/ Alq$_3$ were manufactured for investigating photoluminescence, electroluminescence, and current-voltage characteristics. Atomic Force Microscopy was also used to observe surface morphology of the blend films. It was found that such doping. significantly influences the efficiency of the energy transfer from the Alq$_3$ layer to blended layer and the optical/electrical properties could be optimized by choosing the right concentration of the dye molecule. The results also showed a interesting correlation with the morphological aspect, i.e. the optimum luminescence at the concentration with the least surface roughness. When the concentration of nile red was 0.8 wt%, the maximum energy transfer could be achieved.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.277-291
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• 2012

To compare satisfaction with school meals provided by two different types of school meal services, a survey was conducted with 252 high school students (male: 138, female: 114) consisting of 133 students offered by on-site school meal service and 114 ones by transporting school meal service in Daegu. Anthropometric measurements of the study subjects showed that 68.1% of male and 41.2% of female students had normal weight while 50.0% of female and 10.1% of male students were underweight on the basis of BMIs. 'Taste' was the most important factor when eating meals followed by 'nutrition', 'hygiene' and 'preference by the students'. (of the both schools). Eating habits of the subjects were influenced mostly by family. Female students (17.5%) skipped breakfast more frequently than the male students (8.0%). The students (68.4%) offered by on-site school meal service were more satisfied with meals than those (9.2%) by transporting school meal service. Top reason for not being satisfied was 'taste' in both schools but the second reason (36.3% of the subjects) was 'quantity of food' only in the school with transporting school meal service. In satisfaction with menu, temperature, quantity and hygienic condition of foods, higher dissatisfaction was shown in the students offered by transporting school meal service. Items needed for improvement in school meals suggested by the students were 'taste of food' (25.6% vs 62.2%), 'diversity of menu items' (21.1% vs 8.4%), 'hygienic conditions' (17.3% vs 8.4%), 'quantity of food' (10.5% vs 17.6%) and 'balanced nutrition' (8.4% vs 1.7%) for on-site service and transporting one. It is concluded from these results that transporting meal service for school meals has to be changed from the present condition to improve the quality of meals and that managing and supporting programs should be developed by public institutions such as office of education.

• Journal of Bio-Environment Control
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• v.18 no.2
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• pp.166-170
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• 2009

The temperature fluctuations was investigated in cold distribution chain of radish sprout, typical of commercial practice. Although the temperature of distribution chain was maintained below 5$^{\circ}C$ in precooling and packaging steps, and 10$^{\circ}C$ in transporting, temperature of loading step increased up to 18$^{\circ}C$ at market. Based on this investigation, the simulated cold distribution conditions were consisted of precooling and packaging step; 5$^{\circ}C$ for 12 hours and transporting and loading steps; 5$^{\circ}C$, 10$^{\circ}C$, 20$^{\circ}C$ and $^{\circ}C$ for 6 hours, and storage and market steps; 5$^{\circ}C$ and 10$^{\circ}C$ for 17 days. The radish sprouts were cultivated at 25$^{\circ}C$ and dark condition for S days and placed in light condition for greening. They were packaged by 25 ${\mu}m$ ceramic film after precooling for 6 hours in 5$^{\circ}C$. The fresh weight loss and visual quality of radish sprout decreased with the increase of the temperature in transporting and loading steps. The carbon dioxide content of packages increased, but the oxygen content decreased rapidly in 1day after storage, as the temperature of transporting and loading steps increased. The ethylene content in packages increased fastest in higher temperature of transporting and loading steps treatment, and showed highest in 5$^{\circ}C$-30$^{\circ}C$-10$^{\circ}C$ treatment (temperature of precooling and packaging steps for 12 hours - temperature of transporting and loading steps for 6 hours - temperature of storage step for 14 days) followed by 5$^{\circ}C$-20$^{\circ}C$-10$^{\circ}C$ treatment. The high temperature of transporting and loading steps resulted in deterioration qualities and atmosphere conditions in packages of sprout. These results suggested that the temperature fluctuation in distribution should influence the shelf-life of radish sprouts, even thought the periods of fluctuation was just 6 hours.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.489-499
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• 2012

The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

• Journal of Drive and Control
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• v.13 no.1
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• pp.89-93
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• 2016