• 동아시아식생활학회지
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• 제15권1호
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• 센서학회지
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• 제24권4호
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• pp.264-269
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• 2015

An infrared (IR) bolometer measures the change of resistance by absorbing incident IR radiation and generates a signal as a function of the radiation intensity. Since a bolometer requires temperature stabilization and light filtering except for the infrared rays, it is essential for the device to be packaged meeting conditions that above mentioned. Minimization of heat loss is needed in order to stabilize temperature of bolometer. Heat loss by conduction or convection requires a medium, so the heat loss will be minimized if the medium is a vacuum. Therefore, vacuum packaging for bolometer is necessary. Another important element in bolometer packaging is germanium (Ge) window, which transmits IR radiation to heat the bolometer. To ensure a complete transmittance of IR light, anti-reflection (AR) coatings are deposited on both sides of the window. Although the transmittance of Ge window is high for IR rays, it is difficult to use frequently in low-price IR bolometer because of its high price. In this paper, we fabricated IR window by utilizing silicon (Si) substrate instead of Ge in order to reduce the cost of bolometer packaging. To enhance the IR transmittance through Si substrate, it is textured using Reactive Ion Etching (RIE). The texturing process of Si substrate is performed along with the change of experimental conditions such as gas ratio, pressure, etching time and RF power.

• 동아시아식생활학회지
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• 제20권4호
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• pp.560-566
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• 2010

개량흑돼지(105~110 kg)를 도축한 후 약 18시간 냉장하고 등심육을 분할하여 진공 포장하고 $-20^{\circ}C$에서 1개월 및12개월 동결한 후 각각 $4^{\circ}C$에서 20시간 해동하였다. 해동 직후의 것(0-TP)과 해동 후 $2^{\circ}C$에서 2일간 냉장한 것(2-TP)의 물리화학적 및 기호적 특성을 비교하여 해동 후 냉장이 품질에 미치는 영향을 검토하였다. 개량흑돼지 등심육을 1개월간 동결하여 해동한 경우, 해동 직후의 0-TP보다 해동 후 냉장한 2-TP가 보수력 및 근원섬유 소편화 정도가 높아지고, 경도 및 씹힘성이 낮아졌으며, 가열육의 다즙성 및 종합적 기호도가 향상되었으나(p<0.05) 12개월 동결한 등심육은 해동 후 냉장에 의한 효과가 유의적으로 크지 않았다.

• 한국축산식품학회지
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• 제35권5호
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• pp.703-706
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• 2015

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1095-1101
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• 2001

시금치를 한국 식단의 나물무침용 식자재로 사용하기 위하여 cook-chill 가공과 sous vide 포장처리하였다 시금치를 데치기하여 500 g씩 차단성 플라스틱 봉지에 진공포장하고 9$0^{\circ}C$의 열탕에서 살균하고, 3$^{\circ}C$냉수에서 급속히 냉각한 다 음, 3$^{\circ}C$및 1$0^{\circ}C$에서 저장하면서 품질을 측정하였다. 저온살균 조건으로는 Listeria monocytogenes의 6D 사멸조건과 streptococcus faecalis의 13D 사멸조건을 비교하였다. 조직의 연화를 위한 10$0^{\circ}C$ 스팀에서의 데치기 공정은 6분이 적절하였으며, 열침투특성과 냉각특성의 측정으로부터 얻은 저온살균조건으로는 L.monocytogenes 사멸과 S. faecalis 사멸의 목표시에 각각 22.8분 및 30.0분의 가열 시간으로 얻어졌다 초기 물리화학적 품질에서 L.monocytogenes 사멸조건으로 열처리 된 시금치가 S. faecalis 사멸조건으로 가공된 것에 비해 약간 양호하였고, 이러한 효과는 이 후 저장시 품질 보존에서도 지속되었다. 저장 중 호기성 총균수, 저온성 세균수, 혐기성 세균수로 나타난 미생물적 품질에서는 두 가지 살균처리 모두에서 1$0^{\circ}C$에서 저장 8일까지는 미생물의 수가 거의 증가하지 않았고, 3$^{\circ}C$에서는 14일까지 미생물증식이 거의 없어서 안전한 저장성을 나타내었다. L. monocytogenes 사멸조건으로 열처리된 시금치 제품의 경우 물리화학적 품질에 기준한 저장기간은 미생물학적 품질에 기준한 것보다는 길었다. 시금치 제품의 나물무침으로서의 관능적 품질은 바로 데쳐서 조리한 것에 비해서 열등하여서 공정의 개선에 의하여 보다 높은 품질향상이 필요한 것으로 나타났다

• 한국식품위생안전성학회지
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• 제19권2호
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.