• 한국식품영양과학회지
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• 제35권6호
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• pp.754-760
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• 2006

장기보존성을 가지면서 취급과 휴대가 간편한 금속 캔을 이용한 포장김치의 열 침투 특성을 조사한 것을 기초로 최소열처리를 하였다. 이로 인한 포장김치의 이화학적 및 관능적 특성 등 전반적인 품질변화에 대하여 연구하였다. 캔 포장김치의 열 침투 특성 데이터를 이용하여 저온에서 $F_{60}$값이 18분에 해당되는 열처리 시간을 구한 결과 이론적으로 $65^{\circ}C$에서 는 23.1분, $70^{\circ}C$에서는 17.7분, $80^{\circ}C$에서 는 12.7분의 시간이 필요함을 알 수 있었다. 이를 기초로 최소 열처리한 실험군들은 대조군에 비해 pH와 총산이 거의 유지되었고, 젖산균 수는 $107^{7}{\sim}108^{8}$에서 $10^2{\sim}10^3(CFU/mL)$으로 $10^{-3}{\sim}10{-4}$ 정도 감소시켜 산패를 지연시키는데 영향을 주었으나 이론적인 균수 감소에 완전히 도달하지는 못하였다. 조직감과 색도는 저장시간이 지남에 따라 대조군보다 좋은 것으로 나타났고 각 열처리 온도에 대해서는 뚜렷한 차이를 보이지 않았다. Carotenoid와 ascorbic acid는 pH저하 등 발효로 인한 감소보다는 열처리에 따른 손실량이 더 큰 것으로 나타났으며, chlorophyll은 저장하는 동안 큰 변화 없이 모든 군에서 미량으로 존재하였고 각 군 간에도 유의적 차이는 보이지 않았다. 관능검사에서는 열처리한 실험군이 산패로 인한 신내와 신맛은 감소시킬 수 있었지만 열처리로 인한 이취, 이미가 강하였고 조직감에서는 대조군과 차이가 있었다. 따라서 열처리 공정으로 인한 품질변화의 보완 및 한정된 유통기한 동안에 최소가공(minimal processing)에 의한 포장김치의 상품화 가능성에 대해 후속 연구가 필요한 것으로 판단된다.

• 식품산업과 영양
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• 제8권1호
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• pp.15-27
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• 2003

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제14권5호
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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.

• 식품과학과 산업
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• 제53권3호
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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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• 제7권3호
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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.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 하계학술대회 논문집 Vol.3 No.2
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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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• 제46권5호
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• pp.871-878
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• 2004

PEF 기법은 안전하고 천연상태에 가까운 식품을 생산하기 위한 최신의 비열처리법이다. 이 기법은 영양가, 풍미, 물성 및 관능적 성질의 영향을 최소화 시키는 안전한 식품생산에 이용할 수 있다. 이 공정은 두 전극사이에 놓여지는 식품에 고압의 전기를(20 $\sim$ 80kv/cm) 작용시킴으로써 실시된다. PEF 처리에 의해 미생물의 세포막이 분해되거나 불한정하게되어 미생물은 활력을 상실하게된다. PEF 공정에 의한 미생물의 비활성화 정도는 주로 전기장에서의 펄스강도와 처리시간에 의존한다. 미생물의 종류에 따라 상응하는 전기장의 강도와 처리시간이 요구된다. 처리효과는 미생물의 특성과 존재했던 배지에서의 생육단계에 의존한다. 효과적인 가공을 위해 여러종류의 공정조건이 적절하게 사용되어야 한다. PEF기법의 잠재적효용은 생물공학에서 식품저장에 이르기까지 다양하다. 식품가공과 관련해서 이 기법은 특히 에너지효율에서 경제적이며 처리되는 식품이 가공공정의 영향을 적게 받는다는 것이 이미 입증되었다. 이 기법을 식품가공에 응용하기위해 본 논문에서 개괄적으로 고찰한다.

• 대한임상전기생리학회지
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• 제10권2호
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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.

• 한국축산식품학회지
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• 제44권2호
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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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• 제어로봇시스템학회 2000년도 제15차 학술회의논문집
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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.