• 한국의류산업학회지
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• 제23권3호
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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.

• 한국정밀공학회지
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• 제29권9호
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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.

• 한국식품과학회지
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• 제52권2호
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• pp.177-182
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• 2020

본 연구에서는 위생적인 고춧가루 및 고추장 소스의 효과적인 살균방법을 확립하기 위한 기반 연구로서 감마선, 자외선 조사를 이용한 비가열 살균 및 스팀을 이용한 직,간접 가열살균에 의한 미생물 저감화 효과에 대한 세부 고찰을 실시하였다. 실험 결과 호기성 총균 및 내열성균이 10 kGy 선량 감마선 조사에서는 각각 5-6 log CFU/g, 방사조도 12 mW/㎠ 자외선 조사는 1 log CFU/g 내외, 그리고 120℃, 40 s 스팀가열 살균시는 2 log CFU/g 내외의 감균 효과를 나타내었다. 스팀 가열살균 방법은 감마선 조사 대비 사멸효과는 떨어지지만 2 log CFU/g의 유효적인(p<0.05) 미생물 저감화 효과를 나타내므로 가열온도 및 처리시간 등의 살균공정 조건을 최적화하면 살균효과, 상업적 설비, 처리비용 및 소비자 선호도 등을 종합 검토시 색상 품질 손상 없이 효과적으로 고춧가루내 바실루스 계통의 내열성균을 제어할 수 있는 방법으로 사료된다. 또한 120℃ 스팀 순간 가열살균시 흑후추 분말은 4 log CFU/g, 양파 분말은 2 log CFU/g, 그리고 마늘 분말은 1 log CFU/g 내외의 호기성 총균이 감소하여 다양한 향신야채 건조분말의 미생물 제어에도 유효한 방법으로 판명되었다. 그리고 고추장 용액 경우도 고온 순간 가열방식인 HTST 적용시 110℃에서 부터 호기성 총균수가 무처리 5 log CFU/g에서 2.26 CFU/g로 효과적으로 감소하기 시작하여, 121℃ 처리에서는 상업적 멸균상태로 나타나 고춧가루 및 고추장을 함유한 매운맛 소스의 효과적인 살균방법으로 판명되었다.

• 한국식품영양학회지
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• 제36권1호
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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.