• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1086-1093
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• 1998

The antimicrobial effect of mixed solutions of grapefruit seed extract(250ppm) and ascorbic acid(1%) on the spoilage microorganisms such as Staphylococcus epidermis, Escherichia coli, Pseudomonas syringae, Candida albicans and Corynebacterium xerosis isolated from the spoiled soybean sprouts were investigated. Cell wall and membrane were partially destroyed and the contents of the destroyed cell were exuded after treatment. Packages with 30 m cast polypropylene(CPP), 16 m polyolefin(RD 106) and 10 m high density polyethylene(HDPE) were applied for soybean sprouts dipped in mixed solutions respectively. Oxygen and carbon dioxide concentration inside packages were dependent on the kind of films during storage at 5oC. The antimicrobial activity of mixed solutions was maintained for 5 days at CPP package. Package with HDPE showed a severe browning than the others after 5 days. Ascorbic acid content of mixed solution treatment was higher than that of control for each package.

• Food Science and Preservation
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• v.1 no.2
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• pp.93-98
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• 1994

Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5$^{\circ}C$. LDPE (27$\mu\textrm{m}$ thick) Package modified the Package atmosphere to 11.7% O2 and 2.1% CO2, gave low microbial growth and good sensory score after 20 day storage.

• Food Science and Preservation
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• v.5 no.3
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• pp.207-210
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• 1998

To prolong the shelf life of green chili pepper, packaging films such as 30 $\mu\textrm{m}$ low density polyethylene(LDPE), 20 $\mu\textrm{m}$ perforated polyolefin (SM250), 30 $\mu\textrm{m}$ cast polypropylene (CPP) and 15 $\mu\textrm{m}$ polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O$_2$ and below 5% CO$_2$for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.854-859
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• 2000

A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.398-407
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• 2002

This study is for confirming and finding which kinds of parameter is on Service Quality and Customer Loyalty of Foodservice Operation. For this, the purpose of the study is investigating the relationship between A Customer Loyalty and the factors which would affect it, relative influence-relation about meditate roles of influence-factors. A study model and several hypotheses were developed regarding the relationships. Moreover, after making a question sheet, based on the collected and analyzed 250 of them. The study model was analyzed with, SPSS 10.0 and AMOS 4.0 program. At first, when the quality of service is high, it directly affects Customer satisfaction. With the result from the study, it is prove that the service quality is very important. On the other hand, the service quality do not directly affect the Customer Loyalty. The second, when the value of service is high, it affects the customer-satisfaction. But, although the value of service is high, it doesn't directly affect the Customer Loyalty. So, it is clear that the value of Service on Foodservice Operations is the variable precedent of customer-satisfaction. The third, when the customer-satisfaction is high, customer loyalty is high. It is necessary to make the strategy about the management of Foodservice for keeping customer-satisfaction steadily. According to this study, the important variables are the value of service, the service quality and customer-satisfaction. With these results, we have to manage the factors for keeping the Customer Loyalty in Foodservice Operations.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.247-251
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• 2002

This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Intra-high temperature(UHT) treated milks stored at 5, 10, 15t were evaluated during the storage of 154days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15$^{\circ}C$. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5$^{\circ}C$,10$^{\circ}C$t until 15days except sensory properties. According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10 t in milk market is not easy.

• Korean Journal of Agricultural Science
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• v.31 no.2
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• pp.77-86
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• 2004

This study was aimed to determine the effect of high molecular weight chitosan treatment on the decay incidence and fruit quality in strawberries. Preharvest spray of chitosan (0.2%) effectively reduced the incidence of grey mould and increased fruit firmness. Chitosan application was also effective on remaining of surface gloss. This is probably due to coating effect. Physiological disorders were not found in treatment of 4 sprays. Internal quality such as soluble solid content and acidity seemed not to be affected by chitosan application. The effect of chitosan on keeping freshness was clear in fruit without physical damage at harvest, but much less effective in injured fruit. Postharvest application of chitosan did not affect fruit quality. Above results indicated that chitosan is an alternative to keep strawberry quality through delaying decay and keeping firmness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.590-596
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• 2020

The fabric used for military winter inner clothing(top) is quilted with padded cotton to provide warmth. This quilting fabric is generally manufactured with yarns that intersect and are sewn substantially between the fabric and cotton. Thus, it is impossible to separate the fabric and cotton once after the quilting fabric is manufactured, which can result in a significant loss of fabric and cotton when separated. In this study, after fabricating the quilting fabric, we investigated a method to stabilize change rate of thickness and increase the warmth keeping property through subsequent processing without damaging the fabric. A relatively method of passing the quilting fabric through a part of the cotton production facility was used generally, and the following results were obtained. This indicates that after the quilting fabric was manufactured, the warmth keeping property was improved through the subsequent processing steps, so that the change rate of thickness due to washing was stabilized.

• Proceedings of the IEEK Conference
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• 1999.06a
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• pp.591-596
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• 1999

In this paper, we present a joint quality control system to be able to accurately control the relative picture quality among the video programs in terms of PSNR. The joint quality control system allows variable bit rate (VBR) for each video program to maintain the pre-determined relative picture quality among the aggregated video programs while keeping a constant sum of the bit rates for all programs to be transmitted over a single constant bit rate (CBR) channel. This is achieved by simultaneous controlling the video encoders to generate VBR video streams at the central controller. Furthermore we also suggest buffer regulation method based on the analysis of the constraints imposed by sender/receiver buffer sizes and total transmission rate. Through various simulation results, it is found that our quality control systems guarantee that the video buffers do not overflow and underflow and the quality control errors do not exceed 0.1 ㏈.

• Journal of Communications and Networks
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• v.11 no.4
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• pp.390-405
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• 2009

Wireless sensor networks (WSNs) are envisioned to facilitate information gathering for various applications and depending on the application types they may require certain quality of service (QoS) guarantee for successful and guaranteed event perception. Therefore, QoS in WSNs is an important issue and two most important parameters that hinder the goal of guaranteed event perception are time-sensitive and reliable delivery of gathered information, while a minimum energy consumption is desired. In this paper, we propose an energy-aware, multi-constrained and multipath QoS provisioning mechanism for WSNs based on optimization approach. Hence, a detailed analytical analysis of reliability, delay and energy consumption is presented to formulate the optimization problem in an analytical way. A greedy algorithm is proposed to achieve the desired QoS guarantee while keeping the energy consumption minimum. Also, a simple but efficient retransmission mechanism is proposed to enhance the reliability further, while keeping the delay within delay bound. Simulation results demonstrate the effectiveness of our scheme.