• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.754-760
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• 2006

This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at $20^{\circ}C$ for several days up to acidity $0.5{\pm}0.1%$, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on $F_{60}$ value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and $80^{\circ}C$, respectively. The quality changes of the processed kimchi were measured during storage at $20^{\circ}C$. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about $10^{2}{\sim}10^{3}$ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.

• Food Industry And Nutrition
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• v.8 no.1
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• pp.15-27
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• 2003

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.5
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• pp.2156-2170
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• 2020

This paper presents a fire detection algorithm with a minimal false detection rate, intended for a thermal imaging surveillance environment, whose properties vary depending on temporal conditions of day or night and environmental changes. This algorithm was designed to minimize the false detection alarm rate while ensuring a high detection rate, as required in fire detection applications. It was necessary to reduce false fire detections due to non-flame elements occurring when existing fixed threshold-based fire detection methods were applied. To this end, adaptive flame thresholds that varied depending on the characteristics of input images, as well as the center of gravity of the heat-source and hot-source regions, were analyzed in an attempt to minimize such non-flame elements in the phase of selecting flame candidate blocks. Also, to remove any false detection elements caused by camera shaking, one of the most frequently raised issues at outdoor sites, preliminary decision thresholds were adaptively set to the motion pixel ratio of input images to maximize the accuracy of the preliminary decision. Finally, in addition to the preliminary decision results, the texture correlation and intensity of the flame candidate blocks were averaged for a specific period of time and tested for their conformity with the fire decision conditions before making the final decision. To verify the fire detection performance of the proposed algorithm, a total of ten test videos were subjected to computer simulation. As a result, the fire detection accuracy of the proposed algorithm was determined to be 94.24%, with minimum false detection, demonstrating its improved performance and practicality compared to previous fixed threshold-based algorithms.

• Food Science and Industry
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• v.53 no.3
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• Journal of the Optical Society of Korea
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• v.7 no.3
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• pp.160-164
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• 2003

Materials processing by ultrashort pulsed laser is actively being applied to micromachining technology due to its advantages with regard to non-thermal machining. In this study, materials processing with ultrashort pulses was studied by using the high repetition rate of a 800 nm Ti:sapphire regenerative amplifier. This revealed that the highly precise micromachining of metallic thin film and bulk glass with a minimal heat affected zone (HAZ) could be obtained by using near damage threshold energy. Grooves with diffraction limited sub-micrometer width were obtained with widths of 620 nm on Cr thin film and 800 nm on a soda-lime glass substrate. The machined patterns were investigated through SEM images. We also phenomenologically examined the influence of variations of parameters and proposed the optimal process conditions for microfabrication.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.1054-1056
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• 2002

High temperature Kermal diffusion from $POCl_3$ source usually used for conventional process through put of a cell manufacturing line and potentially reduce cell efficiency through bulk like time degradation. To fabricate high efficiency solar cells with minimal thermal processing, spin-on-doping(SOD) technique can be employed to emitter diffusion of a silicon solar cell. A technique is presented to emitter doping of a mono-crystalline solar cell using spin-on doping (SOD). Moreover it is shown that the sheet resistance variation with RTA temperature and time fer mono-crystalline and multi-crystalline silicon samples. This novel SOD technique was successfully used to produces 11.3% efficiency l04mm by 104mm size mono-crystalline silicon solar cells.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.871-878
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• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Journal of the Korean Academy of Clinical Electrophysiology
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• v.10 no.2
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• pp.1-6
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• 2012

Purpose : This study is to investigate the modulatory effects to the ultraviolet induced erythema of pain processing system. Methods : Thirty six healthy volunteers were divided into none treatment group (n=6), indomethacine group (n=6), subsensory level electrical stimulation group (n=6), sensory level electrical stimulation group (n=6), motor level electrical stimulation group (n=6), noxious level electrical stimulation group (n=6). Subjects were induced erythema for three times minimal erythema dose (MED) at upper arm of dermatome C6 level. Each experimental group had mechanical pain threshold (MPT), electrical pain threshold (EPT), thermal pain threshold (TPT). Results : This study revealed that we observed that pain thresholds were significantly correlated with each other in pain processing system. The effect of electrical stimulation levels evaluates were shown to be significant differences pain control effect in electrical stimulation group (sensory, motor level electrical stimulation groups) more than indomethacine group, subsensory level and control group. Conclusion : In this study, it was found that the effect of ultraviolet induced erythema of pain control by modulatory electrical stimulation.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.292-292
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• 2000

Since high-power CO$_2$ Laser can be make a high densed energy to Local processing area, manufacturing processes using the laser can be processed for very Localized areas at a very fast rate with minimal or no distortion. Accordingly, the laser has been widely used in the fields of thermal manufacturing processes such as welding, fusion cutting, grooving, and heat treatment of metals. In particular, interest in the laser heat treatment process has grown tremendously in the past few years. In this process, maintaining the uniform hardening depth is important problem to obtain good quality products and to reduce heat induced distortion and residual stress. For achieving this objective, we introduced a new design technique of a fuzzy logic controller that greatly simplified the design procedure by defining several simplified design parameters. In the design procedure, the major design parameters of the controller are characterized by identifying several common aspects. From a series of simulation results, we found that the proposed design technique can be effectively used to design of a fuzzy logic controller for the LASER surface hardening process.