• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.1
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• pp.14-20
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• 2016

This paper describes a green stripping process to effectively strip the remaining DFR layer on a non-alkali-based ITO glass surface after an etching process. A stripper, water-soluble amine compound, is used to investigate the characteristics of stripping ability and to suggest a valid method for the green process. Increasing the composition (5-30% concentration) of the ethanol amine-based stripper was found to greatly reduce the stripping time applied in the dipping method. The composition (30%) achieved an excellent stripping effect and free-residue impurities. Additionally, it was possible to obtain the effect of stripping in a way to sustain the release before generating DFR sludge from the ITO glass surface by using dipping condition (stripping time) in the composition. An Additional stripping process (buffering) out of dipping can realize productivity improvement and cost reduction because of the higher proportion of re-use of the stripping solution used in the DFR removal step.

• Korean journal of applied entomology
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• v.31 no.4
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• pp.452-460
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• 1992

To establish the economical and reliable routine bioassay system for developing new insecticidal compounds, effects of leaf-dipping time, application methods, insect species and their developmental stages on susceptibilities of insects to insecticides were studied. The stable insecticidal activity appeared at the dipping time for 30-60 seconds in leaf-dipping method, and the most effective application methods were leaf-dipping method for apterous green peach aphid adults, and third instars of diamond-back moth and tobacco cutworm, whereas seedling+insect spray method for adults or third instars of brown planthoppers. For two-spotted spider mite, leaf-dipping or intact plant spray method was favorable. In the bioassay for chitin synthesis inhibitors, the inoculation of third instars of brown planthopper, diamond-back moth, tobacco cutworm and green peach aphid, and larvae of two-spotted spider mite to the young host plants treated by spray method were adequate bioassay methods.

• Textile Coloration and Finishing
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• v.22 no.4
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• pp.300-305
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• 2010

Poly(ethylene terephthalate)(PET) tire cord has relatively lower adhesion properties caused by limited reacting sites. In order to improve the adhesion force between PET tire cord and rubber, an additional process to activate surface of PET has been employed. Atmospheric plasma was used to substitute the chemical finishing process of PET tire cord as a green dipping process. Contact angle was measured to confirm surface change of PET after plasma treatment. The treated PET tire cords with/without resorcinol-formaldehyde-latex(RFL) and unvulcanized rubber were vulcanized in a testing mold at $160^{\circ}C$. After atmospheric plasma treatment of PET tire cord, adhesion force was somewhat increased under some conditions.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.419-427
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• 2013

The insecticidal activity of 124 plant essential oils and control efficacy of six experimental spray formulations (SF) containing 0.25, 0.5, 1, 2.5, 5, and 10% of the selected oils was examined against both nymph and adult of the citrus flatid planthopper, Metcalfa pruinosa using direct contact applications (leaf dipping and spray). Reponses varied according to dose (1,000 and 500 mg/L). When exposed at 1,000 mg/L for 24 h using leaf dipping assay, 19 essential oils showed strong mortality (100%) among 124 essential oils screened. At 500 mg/L, 100% mortality was observed in cinnamon technical, cinnamon green leaf, cinnamon #500, cassia tree, citronella java and pennyroyal followed by origanum, thyme white, grapefruit, savory, fennel sweet, aniseed and cinnamon bark showed considerable mortality (93.3-80%) against nymphs of M. pruinosa. The moderate mortality (73.3-60%) was found in thyme red, tagetes, calamus, lemoneucalptus and geranium. Oils applied as SF-10% sprays provided 100 % mortality against adult M. pruinosa. One hundred mortalities were achieved in cinnamon technical at >SF-0.5 formulation, in cinnamon #500, cinnamon green leaf and penny royal at >SF-2.5. To reduce the level of highly toxic synthetic insecticides in the agricultural environment, the active essential oils as potential larvicides could be provided as an alternative to control M. pruinosa populations.

• Journal of the Korean Wood Science and Technology
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• v.17 no.2
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• pp.20-25
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• 1989

This study was carried out in order to investigate the treatment effect of PEG soln which is a common dimensional stabilizer to green log. sawing panel etc, on bonding product including plywood widely-used in secondary processing unit. The 30% concentration of aqueous PEG soln. with molecular weight of 400, 1.000 and 4,000 were prepared respectively, and also dipping the veneer in the PEG soln. spreading the PEG soln. on veneer and mixing the PEG soln. in the adhesive were allowed. Then the ratio of PEG impregnation on veneer, the adhesive strength of plywood were epitomized as follows: The ratio of impregnation by PEG 4,000 at dipping condition was highest. while that by PEG 400 at same condition was lowest. However, the effect of PEG molecular weight on the ratio of impregnation at spreading condition did not occur. 2. The adhesive strength was great in the order of 4,000>400>1,000 in molecular weight of PEG at dipping and spreading conditions. In case of mixing the PEG soln. in the adhesive, the adhesive strength was great in the order of 400>1,000>4,000 in molecular weight of PEG. Throughout three treatment conditions, PEG 400 was relatively favourable with about 10kg/$cm^2$ dry strength. 3. The adhesive strength was great 10 the order of spreading >dipping >mixing condition. 4. Although adhesive strength with the 30% concentration of aqueous PEG soln. was decreased by 35% and over, compared to control (non-treatment) adhesive strength, all types of PEG treatment except mixing the PEG soln. in the adhesive exceeded the standard dry strength for common use panel. 7.5kg/$cm^2$. 5. In warm water-proof test, the adhesive strengths by all PEG treatment conditions were less than the standard wet strength, 7.5kg cot, and also delamination of glue line occured mostly in mixing in the PEG soln. in the adhesive condition.

• Textile Coloration and Finishing
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• v.13 no.1
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• pp.38-44
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• 2001

The adsorption ability of dyes on chitin, a natural polymer was investigated for decolorization of dye wastewater. Chitin was manufactured in lab by decalcification in dilute aqueous hydrochloric acid solution and deproteination in dilute aqueous sodium hydroxide solution with shrimp shells. Absorbance of residue solution of dyebaths after dye adsorptions of chtin were measured in varieties of dye concentration and dipping periods. Three kinds of Direct dyes -C.I. Direct Red 81 (red 81), C.I. Direct Brown l(brown 1) and C.I. Direct Green 26(green 26) - were used. Red 81 and brown 1 have smaller molecular weight than green 26. The results from experimentals were of]tamed as follows: 1) Adsorption of green 26 was improved in dyebath by addition of salt, but red 81 and brown 1 were not found any improvements. 2) Smaller size of chitin particles could be absorbed much more speedy. In this experiments, the smallest range of chitin particle size was $250\mu{m}$ and less. 3) The most efficient amount of chitin for 20m1 of dyebath was 0.2g, 4) Both of red 81 and brown 1 showed good and speedy adsorption abilities as dyestuffs of over 90 percent in just one minute in dyebath of 0.01% dye concentration. But green 26 was absorbed slowly because of its large molecular weight. It took 40minutes to absorb dyestuffs of over 90 percent in dyebath of 0.01% dye concentration.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.209-215
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• 2009

This study was performed to produce the processing factors of pesticides in dried carrot. It is essential data for establishing the maximum residue limits (MRLs) of pesticides in dried carrot. The target pesticides were azinphos-methyl, chlorpyrifos, captan, endosulfan and triclorfon. These pesticides are included Korea's MRL list in carrot and USA's MRL list in dried foods. To infiltrate these pesticides up to each MRL level in carrot, the dipping test was performed in laboratory. Also, the supervised residue trial of the pesticide for carrot was conducted in the green house to recognize the field trial's tendency. In the dipping test in laboratory (including drying examination), the processing factors of the carrot at various concentrations and temperatures could be evaluated. In field test, the processing factors were 5.9 for azinphos-methyl, 1.7 for captan, 7.6 for chlorpyrifos, 6 for endosulfan, 0 for trichlorfon, respectively. The dipping test in laboratory on various kinds of conditions showed more precise processing factors than field trial. The processing factors obtained from the dipping test of carrot were 0~4.7 at the various concentration of the pesticides, and 0~6.7 at various drying temperature. The lower level processing factors were 0~0.6 for trichlorfon and the higher level were 3.0~5.8 for chlorpyrifos. The highest processing factor was 9.1 for captan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.637-642
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• 2010

Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were submerged in water or 100 ppm of hypochlorous acid for 5 min. After initial clean-up, the aerobic plate counts of potatoes, carrots, kales and angelicas were 4.7, 5.3, 5.6, and 5.7 log CFU/g, respectively. When samples were submerged into water, it only reduced the population of natural microflora by 0.2 to 1.1 log CFU/g, whereas when treated with hypochlorous acid, it reduced the population by 0.5 to 2.8 log CFU/g. Reductions of natural microflora in green leafy vegetables were more highly achieved than bulbs such as potatoes and carrots. However, the numbers of natural microflora were increased after cutting step. To control the cross contamination at the cutting process, the process was changed as follows: initial clean-up, cutting, dipping in hypochlorous acid, and then primary washing. It showed effective reduction of the population by 2.3 to 3.2 log CFU/g. Hypochlorous acid solution could be useful as a sanitizer for surface washing of fresh vegetables.