• Fashion & Textile Research Journal
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• v.23 no.3
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• pp.406-414
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• 2021

This study aimed to evaluate the inhalation resistance(IR) and fiber structure of disposable masks when exposed to repeated heating and ultraviolet(UV) sterilization. The experiments consisted of a lab-scale and a field test. For the lab-scale test, KF94 and N95 masks were selected and a trial was composed of three repetitions of an 80-min sterilization. For the field test, a subject participated over four days, of which a KF94 was worn without sterilization, and the same trial was conducted during the next four days with daily sterilization. The results showed that the IR of the KF94 mask(9.5 Pa) gradually increased according to the sterilization up to the second repetition(15.6 Pa) but decreased at the third treatment(9.7 Pa). However, the N95 mask did not showany tendency of IR during the repetitions. Microscope photos showed several warped or blackened fibers in the stiffener layer after the repeated sterilization. After wearing a KF94 mask for four consecutive days, its IR decreased until the three days but increased the fourth day, whereas another KF94 mask with sterilization showed an increase in IR for the four days. In the microscope-photos after the consecutive four days, outside fibers and stiffener layers were warped or became less dense. In summary, the IR of the KF94 mask slightly increased through the three~four rounds of heating and UV sterilizations, but the fiber structures were not significantly deformed by the repeated sterilization. To reduce discarded mask waste, the repeated sterilization of masks can be recommended.

• Journal of the Korean Society for Precision Engineering
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• v.29 no.9
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• pp.931-937
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• 2012

In this study, we assessed environmental impacts of compound humidifiers using environmental life cycle assessment and presented the ways to improvements in energy consumption of them. We found eco-design parameters and $CO_2$-eq emissions in each stage of raw material acquisition, manufacturing, transportation, use and disuse in life cycle of the compound humidifiers. The highest $CO_2$ emission is found to be in the stage of use among all stages of life cycle, which is mainly due to power consumption in thermal heating of heating coil for sterilization during humidification. The power consumption and $CO_2$ emission in the stage of use can be reduced to 1/4 and 1/3 at the highest estimate through improvement of sterilization method, respectively. We suggested the replacement of conventional thermal heating coil by ultra violet light-emitting diodes (UV-LED) for sterilization and then presented the experimental results on the sterilization effects of UV-LEDs.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.17-24
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• 2023

To apply UV-C as a non-heating sterilization method to increase the microbiological safety of fresh seedless watermelon products, reductions in E. coli and quality changes by treatment dose (0, 2, 4, 8, 14, 20 kJ/m²) were investigated. The pH, sugar content, and hardness of watermelon inoculated with E. coli were not significantly different according to the UV-C treatment dose, but the polyphenol content was significantly decreased compared to the controls (425.4 GAE ㎍/g F.W.). When treated with 2 and 4 kJ/m², the lycopene content was 31.6 and 30.9 ㎍/g F.W., respectively, which was increased compared to the controls (28.5 ㎍/g F.W.). The arginine and citrulline content was also significantly increased compared to the controls. The number of E. coli was significantly decreased compared to the controls following UV-C treatment. Considering the degree of E. coli reduction, lycopene content, arginine content, citrulline content, and UV-C irradiation time, subsequent experiments were conducted by selecting a UV-C treatment dose of 2 kJ/m². The results of confirming the degree of reduction in the number of E. coli colonies by a single treatment and combined treatment with UV-C 2 kJ/m² and 70% ethanol showed that the combined treatment was most effective as colonies were decreased by 2.3 log CFU/g compared to the controls. Therefore, it is judged that UV-C 2 kJ/m² radiation and combined treatment with 70% ethanol could be applied as a non-heating sterilization method for fresh watermelon slices.