• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Journal of Sericultural and Entomological Science
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• v.28 no.1
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• pp.61-65
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• 1986

This work was to realize the wrinkling behavior of spun silk fabric. The results were obtained through the various conditions such as temperature, wrinkling time, wrinkling load and crease recovery time. The obtained results were summerized as follows : 1. Wrinkle recovery of the silk fabric was decreased with the increase of temperature, humidity and the influence of humidity was superior to the influence of temperature. 2. The change of wrinkle recovery depending on the wrinkle recovery time showed the experimental equation (Y=a+b lnT). The wrinkle recovery increased with the lapse of wrinkle recovery time but arrived at the equilibrium position about 300 sec. 3. The value "K1" of the silk fabric in the "Voigt model" was inferior as compared with the polyester and Nylon. 4. The change of wrinkle recovery depending on the wrinkling time was decreased with the lapse of wrinkle recovery time but the change of the value "a" could not be fined. 5. The change of wrinkle recovery depending on the wrinkling load was same as above 4.

• Textile Coloration and Finishing
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• v.34 no.2
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• pp.109-116
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• 2022

Tire codes are made of materials such as hemp, cotton, rayon, nylon, steel, polyester, glass, and aramid are fiber reinforcement materials that go inside rubber to increase durability, driveability, and stability of vehicle tires. The reinforcement of the tire cord may construct a composite material using tires such as automobiles, trucks, aircraft, bicycles, and fibrous materials such as electric belts and hoses as reinforcement materials. Therefore, it is essential to ensure that the adhesive force between the rubber and the reinforced fiber exhibits the desired physical properties in the rubber composite material made of a rubber matrix with reinforced fibers. This study is a study on the heat treatment conditions for improving the adhesion strength of the tire cord and the reinforced fiber for tires. The core technology of the drying process is a uniform drying technology, which has a great influence on the quality of the reinforcement. Therefore, the uniform airflow distribution is determined by the geometry and operating conditions of the dryer. Therefore, this study carried out a numerical analysis of the shape of a drying nozzle for improving the performance of hot air drying in a dryer used for drying the coated reinforced fibers. In addition, the flow characteristics were examined through numerical analysis of the study on the change in the shape of the chamber affecting drying.

• Journal of Veterinary Clinics
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• v.29 no.6
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• pp.455-459
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• 2012

Nine dogs presented to the Veterinary Medical Teaching Hospital of Konkuk University and Woosung Animal Hospital with a history of pelvic limb lameness. On physical examination, 9 dogs all showed a consistent weight bearing lameness and mild muscle atrophy. There was cranial drawer sign with pain in 9 dogs. Mediolateral radiographic projection revealed cranial subluxation of the tibial tuberosity in a tibial compression view. The right and left stifle joints were affected in 7 dogs and 2 dogs respectively. TightRope cranial cruciate ligament (CCL) technique for treatment of CCL deficiency was performed. Polyester and nylon were used to stabilize the stifle in 3 dogs and 6 dogs respectively. Suture sizes were 0.8 mm (n = 2), 0.9 mm (n = 4), 1.1 mm (n = 2), and $1.1mm{\times}2$ strands (n = 1) in diameter. Mean (${\pm}SD$) surgical duration was $48.3{\pm}8.5$ minutes (range 35 to 60 minutes). Preoperative and postoperative mean (${\pm}SD$) cranial drawer signs were $8.6{\pm}1.6$ mm (rage 7 to 12 mm) and $1.2{\pm}1.0$ mm (rage 0 to 3 mm) respectively. Immediate postoperative radiographs of the affected limb revealed no evidence of cranial subluxation of the tibial tuberosity in a tibial compression view of 9 dogs. Normal limb function was regained in 8 dogs within 8 weeks postoperatively. A consistent weight bearing lameness resolved in all dogs after TightRope CCL technique, but reoccurred in one dog (case No. 6) 2 weeks after surgery. Cranial subluxation of the tibial tuberosity was identified in a tibial compression test. During the second surgery, breakage of surgical button was identified and a tibial wedge osteotomy was performed. Based on surgical time, complication, stifle stability, and functional recovery, the present study indicated that TightRope CCL technique is effective treatment for the dogs with CCL deficiency.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.111-111
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• 2012

나노테크놀로지는 종래의 가공으로는 얻기 힘들었던 섬유가공 효과를 간단하게 할 수 있는 기술이다. 현재 각국의 기능성 나노 가공제를 섬유에 응용하는 나노 테크놀로지는 현재 공업 생산되고 있는 면, 모, 견 등의 천연섬유 및 polyester, Nylon 등의 합성섬유의 원단에 적용하는 데서 출발하고 있다. 이러한 나노기술은 기존의 설비와 물을 사용하는 것이 큰 특징이고, 특별한 기계장치가 필요하지 않으며, 소규모의 실험장비만 있어도 현장투입이 가능한 나노입자의 제조가 가능하기 때문에 대량생산이 용이하고 설비투자는 원칙적으로 필요하지 않는다. 또한, 나노입자의 분산을 제대로 시키면 그 사이즈가 빛의 가시광선 영역의 파장(400~800nm)에 비해 절반 수준이하 크기의 입자가 대부분을 차지하기 때문에 염색성, 태의 변화가 적어 앞으로 더욱더 나노테크놀로지에 의한 가공이 확대될 것이 예상된다. 특히 유 무기 하이브리드 재료는 용액상태에서 제조되기 때문에 용액 코팅공정의 적용이 가능하여 다양한 코팅에 적극적으로 활용되고 있다. 또한 코팅공정 온도가 상대적으로 낮아서, 유기물의 기능성 발현이 용이하며, 섬유가공에 그대로 적용이 가능하고, 섬유고분자와 내구성 있게 직접 결합이 되어 실용성이 높다 할 수 있다. 또한 나노졸의 형성 시, 혹은 나노졸에 기능성 물질을 첨가함으로서 나노졸과 기능성 물질을 복합화하여 섬유상에 부여하는 것도 가능하다. 최근에 실리카졸의 형성과 성장에 관한 연구는 졸-겔 기술의 발전과 해석 및 상용화에 집중되어 있다. 규산나트륨과 황산 또는 염산을 사용하여 실리카를 생성하는 공정은 tetraethoxysilane (($Si(OC_2H_5)_4$, (TEOS))를 이용하여 합성하는 방법과 달리 대량의 실리카를 경제적으로 생산하는데 방법으로 널리 연구되고 있지만, 많은 연구가 수행되었음에도 불구하고 실리카 졸의 특성, 성장, 제조에 대한 충분한 이해가 이루어 지지 않고 있어, 아직까지 나노크기의 입자를 제조하는 공정에 대해서는 경제성, 효율성, 품질의 균일성이 떨어지는 것이 현실이다. 따라서 본 연구에서는 앞서 연구된 졸-겔 합성기술과 저렴한 원료인 규산나트륨을 이용하여 보다 간단하고 경제적인 방법으로 고부가가치의 다양한 실리카 나노졸을 제조할 수 있는 연구를 하고자 하였다. 이를 위해 규산나트륨 수용액의 특성, 핵 생성에 필요한 규산나트륨 수용액의 산화반응 특성, 그리고 출발용액의 졸겔 반응을 기초로 하여 실리카 졸 형성에 대한 반응물질의 혼합방법, 반응온도, 반응물의 농도, pH등이 최종 실리카 나노졸 제품의 입자 크기와 모양 등에 미치는 영향을 조사하려고 하며 이를 토대로 다양한 크기와 특성을 가진 실리카 나노졸을 제조하였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.