• 한국식품과학회지
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• 제35권3호
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• pp.429-435
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• 2003

가정배달급식의 저장기간 중 식중독 발생에 대비하여 식중독균의 증식 양상을 사전에 예측하기 위한 기본자료를 얻고자 표고고기전, 갈치조림, 더덕구이에 주요 식중독 원인균을 접종하여 wrap 포장, 상압 및 진공포장 처리한 후, -18, 4, $25^{\circ}C$에서 5일간 포장방법 및 저장조건에 따른 변화를 살펴보았다. 가정배달급식을 위한 음식에 주요 식중독균을 접종한 결과, 식중독균의 성장 및 증식은 적용된 음식을 진공포장 처리하여 냉장 및 냉동저장시에 억제되는 것으로 입증되었고, 접종된 주요 식중독균의 포장방법 및 저장조건에 따른 성장 및 증식은 저장온도에 유의적인 영향을 받는 것으로 나타났으며, 특히, L. monocytogenes는 저장기간에 대해서도 유의적인 영향을 받는 것으로 나타났다. 따라서 표고고기전과 갈치조림의 냉장저장 시에는 L. monocytogenes가 저장 5일에 증가하므로 음식품질을 유지하고 식중독균 발생을 방지하기 위해서는 3일까지 저장하는 것이 바람직한 것으로 판단되었다.

• 한국마이크로전자및패키징학회:학술대회논문집
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• 한국마이크로전자및패키징학회 2003년도 International Symposium
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• pp.147-163
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• 2003

European Union bans the usage of Pb in electronics from July 1 st, 2006. The Near-eutectic Sn-Ag-Cu alloys are the leading candidate Pb-free solders (for SMT card assembly). .The microstructure of Sn-Ag-Cu alloys is discussed in terms of solidification, composition and cooling rate. Methods of controlling Ag3Sn plates are discussed. .Thermo-mechanical fatigue behaviors of Sn-Ag-Cu solder joints are reviewed. Tin pest, whisker growth, electromigration of Pb-free solders are discussed.

• 한국축산식품학회지
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• 제38권6호
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• pp.1253-1260
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• 2018

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.76-83
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• 1999

Solid phase microextraction (SPME) was used for the determination of 6 standard solvents (methanol, isopropanol, methyl ethyl ketone, ethyl acetate, cyclohexane, toluene) in food packaging materials. SPME method is a solvent-free sample preparation technique in which a fused silica fiber coated with polymeric organic liquid is introduced into the headspace above the sample. SPME method using fiber coated polydimethylisiloxane (PDMS) was compared with static headspace (SHS) method used as a reference. It was found that the optimal adsorption condition using PDMS-SPME method was 2$0^{\circ}C$ for 15 minutes for the standard solvents. Detection limits, linearity, reproducibility and recovery of both SHS and PDMS-SPME methods have been determined using 6 standard solvents. Both methods were characterized by high reproducibility and good linearity. Using SHS methods, the mean recovery of the 6 standard solvents was ranged from 75.5% to 105.8% with a mean relative standard deviation (RSD) of 0.3% to 4.8%. With PDMS-SPME method, the mean recovery of the 6 standard solvents was ranged from 86.7% to 108.3% with a mean RSD of 0.4% to 2.5%. The detection limits of both methods were the same for toluene, cyclohexane and methyl ethyl ketone; those of PDMS-SPME method were higher than those of SHS method for methanol, isopropanol and ethyl acetate. PDMS-SPME fiber shoed excellent adsorption for non-polar solvents such as toluene, while it showed relatively low adsorption for polar solvents such as methanol.

• 한국포장학회지
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• 제13권1호
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• pp.5-8
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• 2007

The effects of packaging conditions on freshness extension of cucumber were investigated during 24-day storage temperatures $18^{\circ}C$ and $10^{\circ}C$. The storage life of cucumbers was influenced by both packaging methods (corrugated cardboard vs EPS box) and temperatures during storage. The fresh weigh, vitamin C content and Chlorophyll of cucumbers were decreased, while yellowing of cucumber peel was increased during storage. The change of vitamin C content was influenced by both packaging method and temperature during storage. The EPS box and low temperature were revealed to be effective treatments to extend the storability or cucumber fruit.

• 한국포장학회지
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• 제16권2_3호
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• pp.43-51
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• 2010

본 연구는 훈제삼겹살의 저장에 가장 적합한 포장방법을 파악하고자 함기포장(AC), 진공포장(VP) 및 탈산소제(OS) 포장의 효과를 비교하였다. 총균수는 세 처리구에서 모두 저장기간이 경과함에 따라 증가하였으며, 유산균도 이와 비슷한 경향을 보이며 증가했다. 총균수는 AC시료의 경우 6일차에 8.1 log cfu/g, OS시료는 8일차에 8.1 log cfu/g으로 증가하였으나, VP시료에서는 12일차에도 7.5 log cfu/g으로 타 포장에서보다 낮게 나타났다. VP시료는 저장기간 중 Pseudomonas spp.와 coliforms균의 성장을 억제한 것으로 나타났다. 저장기간 중 TBA값은 AC-OS-VP의 순으로 빠르게 증가하였다. VBN값은 AC에 비하여 VP와 OS 시료에서 상대적으로 낮게 유지되는 경향을 보였다. 한편 VP시료는 다른 시료들에 비하여 저장기간 중 상대적으로 높은 적색도와 낮은 변색도(hue)값을 나타냈다. 관능평가 결과 상품성이 상실되기 시작한 시점은 AC, OS와 VP시료에서 각각 8일, 10일 및 12일로 확인되었다. 그러나 가열육에 대한 평가에서는 OS시료는 12일차에서 AC는 10일 후에 상품성을 잃은 반면, VP시료는 12일차 까지도 조직감을 제외한 나머지 항목에서 5점 이상을 유지했다. 결론적으로 훈제삼겹살의 품질과 저장성 차원에서 가장 적합한 포장방법은 진공포장인 것으로 확인되었다.

• 한국축산식품학회지
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• 제27권4호
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• pp.469-474
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• 2007

본 연구에서는 한우 앞다리살 부위육인 극상근(Supraspinatus m.)의 포장방법(랩포장, 진공포장 및 가스포장)에 따른 냉장 저장 중 품질변화를 살펴보았다. 포장방법에 따른 pH 변화는 차이가 없었으며, VBN가는 가스포장구의 경우 저장 25일에도 17.65 mg%로 다른 포장구에 비해 낮은 수준이었다. 포장감량은 진공포장구, 랩포장구, 가스포장구의 순으로 높았으며, 육색은 가스포장구가 저장기간 동안 안정적 육색 값을 나타내었다. 경도는 포장구 중 가스포장구의 경도가 저장 15일에 1.74 kg으로 랩포장구의 2.57 kg 보다 낮았다. 총균수는 랩포장구에서 저장 20일에 8.50 log CFU/g로 가식권에 벗어났으나, 가스포장구의 경우 저장 25일에도 7.41 log CFU/g로서 다른 포장구에 비해 다소 저장성이 지연됨을 알 수 있다. 또한 진공포장구와 가스포장구는 랩포장구에 비하여 낮은 대장균군수를 나타내었다. 따라서 한우 극상근을 냉장 저장할 경우 가스포장 하는 것이 극상근의 품질 변화 없이 연도를 증진시키는 방법 이라 사료된다.

• Journal of Welding and Joining
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• 제31권3호
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• pp.11-16
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• 2013

Through-silicon-via (TSV) is a major technology in microelectronics for three dimensional high density packaging. The 3-dimensional TSV technology is applied to CMOS sensors, MEMS, HB-LED modules, stacked memories, power and analog, SIP and so on which can be employed to car electronics. The copper electroplating is widely used in the TSV filling process. In this paper, the various Cu filling methods using the control of the plating process were described in detail including recent studies. Via filling behavior by each method was also introduced.

• 한국마이크로전자및패키징학회:학술대회논문집
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• 한국마이크로전자및패키징학회 2002년도 춘계 기술심포지움 논문집
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• pp.117-120
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• 2002

In this paper, several methods to predict the solder joint shape are studied. Although there are various methods to predict the solder joint shape, such as truncated sphere method, force-bal tranced analytical solution, and energy-based methods like surface evolver developed by Ken Brakke, we calculate solder joint shape of $\mu$BGA by two solder joint shape prediction methods(truncated sphere method and surface evolver) and then compare results of each method. The results in dicate that two methods can accurately predict the solder joint shape in an accurate range. After that, we calculate reliability solder joint shape under thermal cycle test by FEA program ANSYS. As a result, it could be found that optimal solder joint shape calculated by solder joint prediction method has best reliability in thermal cycle test.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.47-53
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• 2019

This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at $4{\pm}2^{\circ}C$ in a cold room. The boxes were transported under refrigeration ($4{\pm}2^{\circ}C$) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.