• Food Science of Animal Resources
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• v.39 no.2
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.4_2
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• pp.629-637
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• 2023

This study aimed to evaluate the effect of post-curing equipment and time on the flexural strength of 3D printing resins produced by a liquid crystal display(LCD) printer. The three 3D printing resins(DENTCA Denture Teeth, DT; C&B 5.0 hybrid, CH; C&B Permanent A2, CP) were divided into four groups according to post-curing time(10 min and 30 min) and equipment with or without vacuum treatment. For the three-point flexural strength test and biaxial strength test were prepared by method according to ISO 10477, ISO 6872, respectively. Flexural strength was measured with universal testing machine. Comparison between post-curing time of each post-curing equipment was analyzed by independent sample t-test and Mann-Whitney U test(α=.05), and comparison between groups according to each 3D printing resin was performed by Kruskal-Wallis test and post-hoc by Bonferroni-Dunn test(α=.05). The flexural strength of the resin post-curing under vacuum was higher than that of the resin post-curing in air. In the comparison according to the post-curing time, in the case of the post-curing equipment without vacuum, the 30 minute curing time showed significantly higher flexural strength than the 10 minute curing time, except for the biaxial flexural strength of CH(P<.05). In the post-curing equipment with vacuum, the three-point flexural strength of all 3D printing resins(DT, CH, and CP) showed a higher value at 30 minute curing time than at 10 minute curing time.

• Journal of Technologic Dentistry
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• v.46 no.3
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• pp.101-106
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• 2024

Purpose: This study evaluated the potential of a vacuum-brazed dental diamond dresser as an alternative to commercially available electroplated diamond dressers and assess its suitability for clinical use. Methods: Commercially available electroplated diamond dressers were selected as the control group (n=5), whereas vacuum-brazed diamond dressers with 80 grit and 100 grit particles were fabricated as the experimental groups (n=5 each). Prepared specimens were evaluated for surface roughness, wear resistance, and abrasiveness against a wear-inducing element (ZrO₂ ball). The results were reported as means and standard deviations. Statistical analyses were performed using one-way ANOVA followed by Tukey's HSD test using SPSS Statistics ver. 23.0 (IBM), with the significance level set at 0.05. Results: Surface roughness was highest in the 80 grit group (23.99±3.62 ㎛) followed by the 100 grit group (20.38±1.79 ㎛) and the control group (17.59±0.56 ㎛). Wear resistance was greatest in the control group (0.0060±0.0009 g) followed by the 80 grit group (0.0018±0.0003 g) and the 100 grit group (0.0013±0.0001 g). Abrasiveness against the ZrO₂ ball was highest in the 80 grit group (0.120±0.007 g) followed by the 100 grit group (0.101±0.007 g) and the control group (0.086±0.004 g). Conclusion: This study offers key insights for enhancing the performance of diamond dressers through vacuum-brazing and is expected to aid in the development of more efficient and durable diamond dressers for future applications.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.204-210
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• 2001

Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with $CO_2$-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.

• Progress in Medical Physics
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• v.22 no.2
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• pp.72-78
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• 2011

The aim of this study is to evaluate the patient's setup errors in TomoTherapy (Hi-Art II, TomoTherapy, USA) Bodyfix system (Medical Intelligence, Ele-kta, Schwabmuchen, Germany) pressure in the vacuum compression, depending on and were evaluated. Bodyfix immobilization system and vacuum pressure was compression applied to the patients who received Tomotherapy thoracic and abdominal area, 21 patients were selected and TomoTehpay treatment total 477 of MVCT images were obtained. The translational (medial-lateral: ML, anterior-posterior: AP, superior-inferior: SI directions) and rolling were recorded and analyzed statistically. Using Pearson's product-moment coefficient and One-way ANOVA, the degree of correlation depending on the different vacuum pressure levels were statistically analyzed for setup errors from five groups (p<0.05). The largest average and standard deviation of systematic errors were 6.00, 5.95 mm in the AP and SI directions, respectively. The largest average of random errors were 4.72 mm in the SI directions. The correlation coefficients were 0.485, 0.244, and 0.637 for the ML-Roll, AP-Vector, and SI-Vector, respectively. SI-Vector direction showed the best relationship. In the results of the different degree of vacuum pressure in five groups (Pressure range: 30~70 mbar), the setup errors between the ML, SI in both directions and Roll p=0.00 (p<0.05) were shown significant differences. The average errors of SI direction in the vacuum pressure of 40 mbar and 70 mbar group were 4.78 mm and -0.74 mm, respectively. In this study, the correlation between the vacuum pressure and the setup-errors were statistically analyzed. The fact that setup-errors in SI direction is dependent in vacuum pressure considerly setup-errors and movement of interal organs was identified. Finally, setup-errors, and it, based on the movement of internal organs in Bodyfix system we should apply more than 50 mbar vacuum pressure. Based on the results of this study, it is suggested that accuracy of the vacuum pressure and the quantitative analysis of movement of internal organs and the tumor should be studied.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Journal of the Korean Vacuum Society
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• v.18 no.6
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• pp.411-417
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• 2009

The constant volume flow meter system (the chamber volume in the 22 L class) was developed to estimate the pumping speed of the dry pump used for the industry of the next generation semiconductor and display. In order to insure the validity of the system, The base pressure and the leak rate in the enclosed system were checked, which were the $6{\times}10^{-8}\;mbar$ and $1.5{\times}10^{-6}\;mbar-L/s$, respectively. Furthermore, it is also confirmed that the value of throughput limit in this system was as much as 1 order of magnitude lower than that in a previously developed system in the 875 L class. By using this developed system, the pumping speed of the new small dry pump was measured. It is believed that the new developed system can be alternating the expensive constant pressure flow meter system in the range of $1{\times}10^{-2}\;mbar-L/s{\sim}1{\times}10^{-3}\;mbar-L/s$.

• Journal of the Korean Society for Nondestructive Testing
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• v.33 no.4
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• pp.336-341
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• 2013

In this paper, the design concept of a low-temperature vacuum blackbody was described, and thermophysical model of the blackbody was numerically evaluated. Also the working performance of low-temperature vacuum blackbody was evaluated using infrared camera system. The blackbody system was constructed to operate under high-vacuum conditions ($2.67{\times}10^{-2}$ Pa) to reduce temperature uncertainty, which is caused by vapor condensation at low temperatures usually below 273 K. In addition, both heat sink and heat shield including cold shield were installed around radiator to prevent heat loss from the blackbody. Simplified mathematical model of blackbody radiator was analyzed using modified Stefan-Boltzmann's rule. The infrared radiant performance of the blackbody was evaluated using infrared camera. Based on the results of measurements, and simulation, temperature stability of the low-temperature vacuum blackbody demonstrated that the blackbody system can serve as a highly stable reference source for the calibration of an infrared optical system.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.259-266
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• 2003

2004년 쌀 시장개방을 대비하고 갈수록 높은 소비자의 구미요구에 맞은 고품질 쌀을 생산하기 위하여 특수미 및 영양미의 생산이 시급하다. 더 나아가 우리 농가의 생산소득을 높이기 위해서 경쟁력이 강한 고품질의 농산물이 반드시 개발되어야 한다. 최근에 국내에서 여러 가지 특수미가 유통 및 판매되고 있다. 예를 들자면, 배아미, 발아현미, 무세척미, 기능성 쌀 등을 들 수 있겠다. (중략)