• Food Science of Animal Resources
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• v.26 no.4
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• pp.464-470
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• 2006

This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.

• Journal of the Korean Society of Propulsion Engineers
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• v.2 no.1
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• pp.78-87
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• 1998

In many industrial practices it is an important problem to discharge a high-pressure exhaust gas to the atmosphere without generating a loud noise and much vibration. This may be achieved by confining a shock system inside the exhaust duct with a double orifice. The objective of the current work is to develop a new treatment method for the high-pressure exhaust gases. A theoretical analysis was applied to one-dimensional, steady. viscous, compressible model flowfield, and an experiment was performed using a shock tunnel facility. The results showed that the total pressure drop increases with a decrease of the opening area of the upstream orifice, and the shock confinement to the duct is possible by decreasing the opening area of the downstream orifice.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.

• 한국연소학회:학술대회논문집
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• 2005.10a
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• pp.78-84
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• 2005

The development of eco-friendly low pressure carburizing system with high pressure gas quenching (LPC_GQ, 500kg/charge) led to new stage in the fundamental case-hardening treatments. This is due to its ability to provide tighter tolerances on the carburizing process with notable reductions in distortion of the carburized and hardened workpiece. This system is characteristics by high uniformity and reproducibility of heat treatment results, absence of an intergranular oxidation layer, carburizing of complex shapes, reduced cycle time, low operating costs, simplified production, eliminate post washing, and reduced grinding costs.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.4
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• pp.283-294
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• 1998

This paper presents an investigation why Mn-steel high pressure gas cylinders have been failed in service. The fractured cylinders have been collected to identify the reason of the failure using various methods. The undamaged, new cylinder has also been tested for the base data. We examined the chemical compositions and fracture facets as well as the mechanical properties of the vessels. The microstructural observations of the fractured regions of the cylinder did not indicate the noticeable defects which might cause the failure. The experiments of cylinders on the compositinal and mechanical tests showed that the cylinder was in good shape according the standards of gas pressure vessel. The morphological analysis of the fracture surfaces concluded that the origin of the failure was the local weak segments induced by the external impact to the cylinder, which result in a sudden, fast fracture.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.28 no.6
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• pp.384-389
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• 2015

In this paper, we fabricated ceramic body and sapphire wafer in order to develop a hydraulic pressure sensor with high sensitivity and high temperature stability. The sapphire wafer was adopted with a membrane of capacitance ceramic pressure sensor. The capacitance value of the sensor for the finite element analysis(FEM) showed a linear pressure characteristics. Membrane was processed with a diameter of 32.4 mm and a thickness of 1 mm by using alumina powders. Ceramic body was processed with a diameter 32.4 mm and a thickness 5 mm. The capacitance pressure sensor was made with high heat treatment of the ceramic body and the sapphire wafer. Initially capacitance of the pressure sensor was 50 pF and a capacitance of 110 pF was measured from 5 bar pressure. Output voltage of 5 V was appeared at 5 bar pressure.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.185-195
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• 2021

The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa at 35℃. The essential amino acid index of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high pressure of 200 MPa are improved. Our results indicate that high pressure can improve the technical functional properties of proteins from edible insects.

• Health Policy and Management
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• v.22 no.2
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• pp.263-274
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• 2012

This study describes the hypertensive patients characteristics associated with the health incentive point program, and develops and analyzes a simple predictive model of participation in the program. Based on the Incheon Chronic Disease Management System(iCDMS), a model program of community partnership for hypertensive or diabetic patients detection and follow-up since 2005 in Incheon metropolitan city, a cross-sectional design was used in this study. An effective 10.844 adults sample was divided into groups according to participation in the health incentive point program and continuing treatment, and individual and health characteristics among groups were compared. Furthermore, the predictors associated with participation in the program were identified by the logistic regression analysis. After the health incentive point program in iCDMS was introduced, the number of hypertensive patients participation in the program increased 23.9 times which is vastly high given the various programs were provided. There were statistically significant differences among the groups: age(p=0.000), treatment compliance(p=0.000), and blood pressure control at the last measurement(p=0.000), in particular, between participation group(GroupI, n=246) and non-participation group(GroupIII, n=10,408). Furthermore, age over 60 years(OR: 0.33), treatment compliance(OR: 3.49~3.78) and blood pressure controls(OR: 2.13~2.30) were statistically significant predictors associated with participation in the program, based on the logistic regression analysis with GroupI and GroupIII. To increase participation in the health incentive point program, variables such as age, treatment compliance and blood pressure controls are more concerned. And, high-risk patients and family members need targeted health incentive programs.

• The Journal of the Korean dental association
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• v.54 no.12
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• pp.1035-1044
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• 2016

Purpose : The purpose of this study was to compare the plaque removal effects of vacuum oral cleaner developed for the patients with limited mobility with those of manual toothbrushes and high pressure injection oral cleaner (dental water jet). Meterials and methods : Thirty human subjects were measured with Patient Hygiene Performance index (PHP index) and O'Leary index before and after the use of toothbrush, high pressure injection oral cleaner and vacuum oral cleaner. These three different oral hygiene methods were conducted with seven-day intermittence. Then the statistical analysis was carried out to define plaque removal rate of three different oral hygiene methods (${\alpha}=.05$). Results : According to the efficacy analysis of plaque removal before and after the oral cleaning using each of three methods, significant reduction in plaque after the treatment compared to the previous state when using toothbrush, high pressure injection oral cleaner, and vacuum oral cleaner was observed (P < 0.001). PHP index of tooth brushing was higher than that of the high pressure injection oral cleaner, while PHP index of vacuum oral cleaner did not show significant difference from either of the other two methods. There was no significance difference in O'Leary index among the three methods. Conclusion : Effect of plaque removal using the vacuum oral cleaner is comparable to that of manual tooth brush or high pressure injection oral cleaner, so it will be helpful for self-oral hygiene care of the patients with limited mobility.

• Journal of Welding and Joining
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• v.11 no.4
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• pp.103-111
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• 1993

Recently, several high-tensile steels(e.g. 80kg and above, $2^{1/4}Cr$-1Mo)having good quality to high temperature and pressure-resistance are widely used to construct petroleum-plant and pressure vessel of heat or nuclear-power plant. However, in the steels, reheating crack at grain boundaries of the heat affected zone(HAZ) occures during post welding heat treatment(PWHT)to remove welding residual stress. In order to study theoretically the characteristics of reheating crack created by PWHT, the computer program of three-dimensional thermal-elasto-plasto-creep analysis based on finite element method are developed, and then the mechanical behavior(history of creep strain accumulation and stress relaxation, etc)of welded join in thick plate during PWTH is clarified by the numerical results.