• The Journal of the Korea institute of electronic communication sciences
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• v.14 no.6
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• pp.1215-1220
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• 2019

Currently, each farm bears both the outbreak of foot-and-mouth disease and the damage caused by AI. In addition, complaints about odors in the livestock industry are constantly being recovered and are expected to occur in the future. The purpose of this study is to improve the indoor air quality of enclosed facilities such as barns, houses, pigsty, and etc. This paper develops low-temperature plasma waste heat ventilation system to be installed in ventilation unit location and standardizes heat exchange element, low-temperature plasma lamp, and ballast for enhanced air cleaning function. In addition, this study intends to develop a new control system so that the farmers can connect with existing weather systems, flow fans, and other facility equipment by incorporating ICT.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.219-225
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• 2016

This study was conducted to investigate the amount of fat, vitamins and minerals in milk can be affected by hydrodynamic cavitation since cavitation is recently focused on as one of the sterilization methods. Vitamins (vitamin A, $B_2$), minerals (Ca, P, Mg, Zn) and fat contents were measured according to Ministry of Food and Drug Safety's Processing Standards and Component Specifications of Animal Product. Vitamin A & $B_2$ contents decreased approximately 23% & 19%, respectively after cavitation. Minerals content showed no change after cavitation. Also, P and Mg contents were reduced after cavitation to 2 mg/100g and 0.1 mg/100g, showing no change. Milk fat content was 3.46% before cavitation and 3.41% after cavitation, displaying no difference. Hydrodynamic cavitation process displays a possibility to replace existing pasteurizing method, as it does not change vitamin or mineral contents in milk. Therefore, a more clear and systematic research on hydrodynamic cavitation pasteurization is needed to distribute excellent quality milk and to emphasize physiochemical properties and quality change of existing heat pasteurization process.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.63-68
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• 1993

Heat penetration characteristics of retort pouched curry were studied to determine optimal sterilization conditions. Heating curve of retort pouched curry showed a simple logarithmic curve. The $f_h$ value (min.) of solid part in retort pouched curry was 1 min. higher than that of liquid part. $f_h$ value (min.) and $j_h$ value (heating lag factor) ranged from 8.3 min. to 12 min. and 1.0 to 1.17 respectively with increasing the ratio of solid to liquid and viscosity. $f_h$ value (min.) and $j_h$ value were significantly increased from 7.4 min. to 12.6 min. and 1.0 to 1.14 respectively with increasing thickness of the pouch from 11 to 15 mm. The low and medium volatile aroma components of retort pouched curry decreased during sterilization, which increased the high volatile aroma components. The retort pouched curry processed at $120^{\circ}C$, for 24 min. with $F_o$, value of $8{\sim}9$ could keep up a desirable quality without any remarkable deterioration.

• Korean Journal of Agricultural Science
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• v.4 no.1
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• pp.105-111
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• 1977

Inhibitory effect of sugars on lipase production by Trichosporon cutaneum was observed in the previous study (Kim, 1972), and inhibition was distinctive by the addition of glucose, fructose, mannose, xylose and arabinose to the soybean meal medium among various carbon sources. These experiments were carried out to study the effect of sugars on cell growth and lipase production by the strain using the soybean extracts liquid medium under a shaking culture system. Changes in color and pH of the medium were caused by heat sterilization when various sugars were added. To elucidate the possible effect of these coloring matters on lipase production and cell growth: changes in pH of the culture, cell concentration and level of the enzyme activities were determined when the culture was grown for 48 hours at $30^{\circ}C$ on a reciprocal shaker. The results obtained were as follows: 1. Density of brownish color which formed during heat sterilization was varied with the variety of sugar used, ie, strong in pentose such as xylose: weak in hexose such as galactose, mannose, glucose: very weak in disaccharide such as maltose, sucrose. When the color density was stronger, decrease in pH after sterilization was marked. 2. Cell growth and lipase production was not so effect by the coloring matters as by sugars. 3. The more the cell mass of the culture, the lower the level of lipase production in the culture supernatant. 4. Among the sugars which caused the distinctive inhibition of lipase production, a slight relief of inhibition was noticed by the addition of xylose, whereas the cell growth was repressed. 5. When cell growth was better, decrease in pH of the medium was greater during cultivation.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1016-1020
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• 1997

Treatments of irradiation alone and/or in combination with heat were investigated for the sterilization of Escherichia coli O157: H7. D values of the strain were 129.2 min at $50^{\circ}C$, 27.1 min at $55^{\circ}C$, and 2.4 min at $60^{\circ}C$. The survival effect of E. coli O157:H7 during heating at various media was investigated. On heating at temperature of $60^{\circ}C$ for 10 min, the strain was generally more resistant in the media containg such chemical substrates such as 0.03 M cysteine, 1% sodium citrate or 5% sucrose, whereas this strain was appeared weaker in the chemical substrates added group such as 1% meat extract, 1% casein or 1% casamino acid. In the case of irradiation alone, $D_{10}$ value of E. coli O157:H7 was 0.116 kGy, and inactivation factors were $17{\sim}25$ at doses of 2 to 3 kGy. Pre-and post-irradiation heating showed the same $D_{10}$ value about 0.07 kGy. And Inactivation factors were $25{\sim}41$ at doses of 2 to 3 kGy. Therefore, combination treatment with heat and irradiation significantly increased in inactivation rate by increasing radiation sensitivity of E. coli O157:H7.

• Journal of Korean Academy of Nursing
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• v.3 no.1
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• pp.41-51
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• 1972

In this article, the writer attempted to study the followings: (1) mother's knowledge of milk feeding (including method of sterilization, formula and feeding) (2) reasons of artificial feeding (3) how much mothers are concerned about their artificial feeding infants (4) condition of growth and development of artificial feeding infants. As the object of study, 96 mothers with artificial feeding infants, who had consulted dep't of pediatrics of two Hospitals in Seoul (Korea Hospital and Med. College Woo Suk Hospital, Korea Uni.) and well baby clinic of the two Health Centers (Sung Dong and Dongdaemoon), were randomly sampled. The data were treated by the statistic method of chi-square and percentage, and come to the following conclusion. 1. Knowledge of milk feeding Sterilization: 70 percentages of mothers know about the milk sterilization (including bottle, nipple and instrument), but 55 percentages of them do not know the nipple sterilization correctly. Formula: 69 percentages of mothers follow the indicator or in accordance with doctor's directions, but 31 percentages do at their option by reasons that the baby often coughs up the milk, the baby is too small, the baby often has digestive troubles, or the baby grow fleshy heavily etc, except family economic problems. Feeding: only half of mothers know the correct feeding method, especially they do not know how to determine the heat degree of milk and how to bubble up the baby correctly. They just do feeding according to the accepted usages. 2. Reasons of artificial feeding Of the reasons of artificial feeding, 18 percentages were caused by infants and 82 percentages by mothers. Most of the reasons are mainly due to the lack of breast milk and sufficient supply of nourishments rather than mother's deficiency or mother's abnormality. 3. Mother's concern for artificial feeding infants Mothers who are sharply concerned for their artificial feeding baby's growth and development: 63%, mothers who made the baby (artificial feeding infant) routine vaccinated: 81%, mothers who ear anxious about the baby's future personality forming : 68%, mothers who care about the baby's condition of nourishment; 60%, mothers who are anxious about tile selection of baby's food; 54%. 4. The growth and development of artificial feeding infants compared with Korean average infants. The artificial feeding infants are above the Korean average infants in stature by 1.21 centimeters and in weight by 0.3 kilograms. Conclusion: It has been said that there is no better food for infant than the breast milk. However, the artificial feeding has been used for the supplement of nourishments and as substitute food for the breast milk. And this artificial feeding could give the married women the chance to act in society and more opportunity to develop themselves and to work for others at home and other fields. Considering these advantages, artificial feeding should not be exclusive, but preferably should be more improved and inquired positively. And even in artificial feeding, what is most important is that mothers should recognize the requirement and need of artificial feeding clearly and correctly, and they should be accustomed to the correct knowledge and skills of artificial feeding in order to practice it appropriately. In some degree, they should be properly trained in school education process.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.32-35
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• 2019

One of the major problems with the livestock industry is that in the summer, livestock will die from heat waves or infectious diseases. Under these circumstances, what livestock need is a proper indoor temperature and a regular sterilization system. Therefore, in this study, we developed a system that automatically controls the power of the fan according to the temperature inside the shaft, and a function that provides feed and sterilization on a regular basis, so that we could manage the toast efficiently. It also proposed the ability to automatically control the power of the fan, to display the temperature inside the shaft to mobile applications, and to provide food and sterilization. First, the function of controlling the power of the fan automatically turns the fan on when the temperature inside the shaft rises above a certain level. Conversely, if the temperature inside the shaft falls below a certain level, turn off the fan. Second, the function of the mobile application is to check the temperature inside the shaft. The third feeding function is periodically fed using a servo motor, and the feeding provided is delivered to livestock through a conveyor belt. Finally, the sterilization function is a function to sterilize livestock periodically using DC motor pump. The intelligent congratulatory functions proposed in this study may contribute to the health of livestock.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.642-647
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• 2006

Yeast selection and the sterilization methods of strawberry juice were optimized for making strawberry wine. In addition, changes in the physicochemical characteristics of the wine during its fermentation were estimated. Maehyang and Yukbo cultivars of strawberry were tested for wine making; they contained 9.8 and 9.3% soluble solids and 0.59 and 0.58% titratable acidities, respectively. Among six yeasts tested, the Wg-15 and Sc-51 strains were selected based on the alcohol yield in the strawberry wine. Alcohol and soluble solid contents following heat treatment ($85^{\circ}C$, 10 min) or $K_2S_2O_5$ (200 ppm) treatment for sterilization were 7.10-7.20% and 5.60-5.80%, respectively, and no differences were observed between the Wg-15 and the Sc-51 strains. However, the flavor of wine produced following heat treatment was slightly better than that following $K_2S_2O_5$ treatment. The greatest amounts of alcohol were produced after 2 days of fermentation at $26^{\circ}C$. The alcohol content in wines produced with 12, 14, and 16% sugar content in the initial stages were 5.1, 6.0-6.2, and 7.5-7.7%, and the soluble solid contents were 3.9-4.3, 4.1-4.3, and 5.0-5.3%, respectively; no significant differences were observed between the Wg-15 and the Sc-51 yeast strains. For making strawberry wine, we proposed that the sugar content of Maehyang or Yukbo cultivars be adjusted to 16% soluble solids in the initial stages with heat treated at $85^{\circ}C$ for 10 min and fermentation with the Wg-15 or Sc-51 yeast strains at $26^{\circ}C$ for 8 days.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.326-336
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• 1997

Four ice nucleation-active bacteria (INA-bacteria), Pseudomonas syringae, Xanthomonas campestris, Escherichia coli JM109/pEIN229 and Gluconobacter oxydans/pKIN230, were treated with heat, pressure and gamma-irradiation to compare viability and their ice nucleation activity (INA) after sterilization. Gamma-irradiated INA-bacteria showed the least decrease in T90 value (the temperature at which the 90% of drops are frozen). According to cumulative INA spectra, gamma-irradiated INA-bacteria showed little decrease in class A ice nuclei $(nucleate\;H_{2}O\;at\;higher\;than\;-5^{\circ}C)$, pressurized INA-bacteria showed more than 90% decrease in class A ice nuclei, and heat-treated INA-bacteria barely showed class A ice nuclei. Differential scanning calorimetry (DSC) was used to examine the effect of INA-bacteria on the thermophysical properties of water at freezing temperature. Freezing peaks were appeared at about $11{\sim}15^{\circ}C$ higher on thermograms and enthalpies of phase change were decreased for the water containing INA-bacteria compared with the pure water, while melting peaks were not shifted. INA measured by DSC method were significantly correlated with INA measured by drop freezing method $(R^{2}>0.993,\;p<0.0001)$, indicating that DSC can be used as a new, simple and precise method for measuring INA.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.49-54
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• 2009

The effects of filling temperatures of broth and degassing method on the residual oxygen content and gas composition in the pouch and physical strength of packaging material for Samgyetang depending on the contamination of broth on the sealing layer and sterilization process were investigated. The residual oxygen content in the broth and the oxygen proportion in the headspace of package were decreased with the increase of broth temperature at filling into the pouch from 50 to 100. When the products were packaged as air-contained (Air), manually squeezed the upper side of package out to minimize the headspace (Degas) and flushed with nitrogen gas ($N_2$-Flushing) while maintaining the broth temperatures of Samgyetang at 50 or 85. The residual oxygen content and oxygen proportion were increased in the order of $N_2$-Flushing