• 수산해양교육연구
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• 제24권6호
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Korean Chemical Engineering Research
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• 제46권5호
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• pp.994-1001
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• 2008

바이오필터 모델로서 프로세스럼핑 모델(Lim의 모델)을 넓은 농도범위의 친수성 VOC의 경우에도 유효하도록 robust하게 개선하기 위하여, 수막으로 둘러싸였다고 가정한 멸균된 입상 활성탄, compost 및 동부피의 입상 활성탄/compost 담체 각각에 대해서 모델적용에 필요한 Freundlich 등온흡착관계식의 흡착상수들을 구하고 상호 비교하였다. 당 연구에서는 각각 0.04, 0.08, 0.12, 0.16, 0.2, 0.4, 0.8 및 1.0 ml의 에탄올을 멸균된 각각의 젖은 담체에 첨가하여서 바이오필터 운전조건과 같은 $30^{\circ}C$에서 흡착이 정상상태에 도달한 후에 각각의 담체에 대한 흡착량을 산출하는 에탄올 등온흡착평형 실험을 통하여, 각 담체 내부의 세공에 응축된 물에 용해된 에탄올농도와 등온흡착평형을 이루는 에탄올의 평형 흡착량을 모사하는 Freundrich 등온흡착모델의 파라미터인 흡착능 상수(K) 및 흡착지수(1/n) 값을 멸균된 입상 활성탄, compost 및 동부피의 입상 활성탄/compost 담체에 대하여 각각 0.7566과 $5.070{\times}10^{-7}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.7566}$, 0.8827과 $1.000{\times}10^{-8}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.8827}$ 및 0.5688과 $5.243{\times}10^{-6}mg-ethanol/mgmedia/(mg-ethanol/m^3)^{0.5688}$과 같이 구축하였다. 이와 같은 에탄올 등온흡착평형 실험에서 구해진 흡착능 상수 및 흡착지수를 포함하는 Freundlich 흡착상수는, 바이오필터의 바이오막으로 덮여진 바이오필터담체의 흡착특성에 적용할 수 있었다. 당 연구에서의 에탄올의 공기/물 분배계수와 Delhomenie 등의 젖은 compost담체에 대한 톨루엔 흡착실험에서의 톨루엔의 공기/물 분배계수의, 비의 크기 정도는 compost를 담체로 하는 양쪽의 연구에서 산출된 흡착량 비의 크기 정도와 거의 일치하였다.

• The Plant Pathology Journal
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• 제26권2호
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• pp.185-188
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• 2010

This study was undertaken to isolate and to identify a fungal pathogen Monilinia sp. KV-27 associated with apple anthracnose. Rotted Fuji apples were used for the isolation of the fungus. The infected tissues were sterilized with 70% ethanol, washed with sterilized distilled water and were transferred to 50 ml containing potato dextrose broth (PDB) flasks. The peripheral hyphae of the fungal colony which developed from the infected tissues were isolated on to potato dextrose agar (PDA). On PDA plates the fungus grew well at $25^{\circ}C$ and occupied more than half of a 9 cm petri dish within 5 days. The fungal cultures on PDA were used for morphological observation and identification of the fungus. Conidiophores were produced on the gray to whitish sporodochial structures scattered on PDA plates. These conidiophores gave rise to chains of conidia, which were branched and easily detached in water. These structures were dark brown to black and consisted of hyphal masses. Conidia produced on PDA plates were hyline or light colored, lemon shaped or ellipsoidal ($10-13{\times}8.5-11{\mu}m$) in size.

• 산업기술연구
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• 제27권B호
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• pp.3-7
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• 2007

Ultraviolet light(UV-C, wavelength: 200~280nm) is employed profitably for sterilizing drinking water. For most water serving apparatus such as a water purifier, a water cooler and heater, a coffee vending machine and etc., pre-sterilized water may be contaminated secondarily with bacillary inhabitation in a container before serving. In consideration of this problem, a household water tap which is equipped with a sterilization/Purification device in combination with non-contact UV-lamp, was designed to sterilize and purify water at the last outlet just before serving. Hopefully this simple but creative item may be commercialized for household and public use.

• 생물환경조절학회지
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• 제23권3호
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• pp.250-255
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• 2014

본 연구는 살균 소독제로 오존을 이용하고. 살균효과를 극대화 할 수 있는 방식으로 마이크로버블 장치에 오존을 공급하여 배양액 재처리 기술을 위한 오존 마이크로버블의 살균효과를 구명하고자 실시하였으며 결과를 요약하면 다음과 같다. 마이크로버블 장치의 성능에서 압력 $3.5kgf{\cdot}cm^{-2}$에서 평균입경은 $27.42{\mu}m$로 측정되었고 마이크로버블의 발생량은 당 평균 12만개로 나타났으며, 적정 오존 발생량은 $3g{\cdot}h^{-1}$일 때 오존농도는 2ppm, 배출 오존농도는 0.06ppm에 도달하는 것으로 나타났다. 병원균 살균효과는 오존수의 경우 FO, PC와 CG 모두 오존농도 0.5ppm, 처리시간 30초만으로도 현저한 감소를 보였다. FO는 오존농도 0.5ppm, 처리시간 60초 이내에서 멸균되었고, PC는 오존농도 2.0ppm, 처리시간 30초 이내에서 멸균되었으나, CG의 경우 2.0ppm 이상의 오존수를 처리하여야 할 것으로 판단되었다. 오존가스의 경우 처리시간 120초 이내에서 현저한 감소를 보였으며, FO와 PC는 처리시간 180초 이내에서 멸균되었고, CG의 경우 180초 이상 오존가스를 처리하여야 할 것으로 판단되었다.

• 한국수산과학회지
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• 제20권6호
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• pp.573-581
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• 1987

어육연제품은 최근 그 생산량이 급증하고 있으나 AF-2 등 식품방부제의 사용이 전면 금지됨에 따라 재래식 방법으로 만든 어묵은 유통상 상당한 어려움을 겪고 있다. 이를 결정하기 위한 방안의 하나로 영양적 및 관능적인 품질의 저하를 최소화하되 저장 수명이 길면서 상온유통이 가능한 제품생산을 위한 고온열처리조건을 밝히고자 하였다. 즉 열처리시간은 $F_o$-값 6을 기준으로 하고 레토르트파우치 튀김어묵의 크기와 열처리온도를 달리 하였을 때의 품질을 검토하였다. 젤리강도와 경도는 열처리온도가 높을수록 컸으며 보수력과 강성은 차이가 없었다. 젤리강도, 경도, 명도 및 in vitro 단백질소화율은 전 제품에서 모두 직경이 12mm인 것을 $124^{\circ}C$에서 ?처리한 것이 가장 좋았다. 그러나 관능검사 결과는 $124^{\circ}C$에서 열처리 16mm의 것이 12mm의 그것보다 더 높은 점수를 나타내었다. 저장 40일까지 전 제품의 젤리강도는 증가하였다. 그러나 70일 저장하였을 때는 직경이 12mm인 것만 증가하고 23mm 이상의 것들은 대체로 크게 감소하였다. 저장중 직경이 23mm 이상의 제품은 약간씩 그리고 직경이 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 보수력, 강성 그리고 색조는 전 저장기간을 통하여 큰 변화가 없었다. 이상의 결과로 레토르트파우치 튀김어묵을 제조할 때 직경이 16mm 혹은 그 이상의 것은 고온단시간열처리로 품질저하를 최소화할 수 있다는 결론을 얻었다.

• 한국식물병리학회지
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• 제14권5호
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• pp.440-444
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• 1998

This experiment was carried out to elucidate the effect of electrolytic water on the growth and infection of Phytophthora capsici. Zoospores of P. capsici did not grow on potato dextrose agar when the pathogen was cultured after suspended in electrolytifc water (pH 2.5, 3.0, 3,5) with HCI solution. When the 100 ml of electrolytic water (pH 2.5, 3.0, 3.5) was irrigated on the red pepper plants that had been inoculated by P. capsici (103 zoospores/ml), the red pepper plants were not infected but irrigated with sterilized water (pH 6.5) the red pepper plants were infected. With this result, it could be concluded that the good sterilization effect on P. capsici might be obtained by applying electrolytic water.

• 식품보건융합연구
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• 제5권3호
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• pp.35-40
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• 2019

In this study, general bacterial counts and coliform counts, which are hygienic indicator microorganisms, were tested for candy, chocolate, and jelly which are easily available and enjoyed around. After dropping each sample on the desk, indoors, and outdoors, it is immediately collected, or washed and collected to confirm the myth of the 3-second rule. Immediately after removing the wrapping paper, each sample was dropped on the desk, indoors, and outdoors, and after 3 seconds from the moment of contact with the surface, and then collected in a sample bag using sterilized sanitary gloves. After the same operation, each sample was rinsed for 5 seconds using sterilized sanitary gloves and sterilized distilled water, and then collected in a sample bag. The number of bacteria detected in non-washing candies was 41 CFU/g at outdoor and the number of bacteria detected in non-washing chocolate was 76 CFU/g at outdoor. The number of bacteria detected in non-washing jellies was 79 CFU/g at outdoor. Coliform group was not detected in all samples. This showed good results at the level of m = 10,000 or less, which is an allowable value suggested in the Food Code. Also, effect of washing on contaminated food was confirmed. This result is remarkably low compared with the microorganism specimens shown in Food Code, and it is confirmed that contamination occurs but not high value. Therefore, the myth of the 3-second rule is true compared to the figures based on Food Code. However, it showed the characteristics of bacteria that could survive and cross-contaminate on dry food surfaces and emphasized the importance of hygiene through food contact to unsanitary surfaces to minimize the risk of food poisoning.

• 대한본초학회지
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• 제25권2호
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• pp.137-144
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• 2010

Objectives : We investigated genetic toxicity of HMCO5 using the Micronucleus Test in bone marrow cells of mice and Bacterial Reverse Mutation Assay in plate incorporation method according to OECD Guidelines and KFDA Guidelines. Methods : 1. Micronucleus test: The male rats were divided into 5 groups, respectively; G(1), treated with distilled water: G(2), treated with 1250mg/kg HMC05: G(3), treated with 2500mg/kg HMC05, G(4), treated with 5,000mg/kg HMC05; G(5), treated with Cyclophosphamide $H_2O$. Sterilized distilled water and HMC05 were administered for two consecutive days. Cyclophosphamide $H_2O$ was administered once on the day of 2nd administration. 2. Bacterial Reverse Mutation Aassay: Experimental groups were divided into two groups: with S-9mix(+S) or without S-9mix(-S). Each group treated with sterilized distilled water only, HMCO5(62, 185, 556, 1,667, $5,000{\mu}g$/plate) and, positive vehicles(Sodium azide, 2-Aminoanthracene, 4-Nitroquinoline N-oxide, ICR 191), respectively. Results : HMC05 did not show any changes in the number of micronucleated polychromatic erythrocytes(MNPCE) among 200 polychromatic erythrocytes compare to negative control. However, there were significant (p<0.01) increase with CPA in MNPCE. In Bacterial Reverse Mutation Aassay, no significant increases in the number of revertant colonies compared to (삭제) negative control were detected in all concentrations of HMC05. Conclusions : These results indicate that HMC05 did not show any genotoxicity against in Micronucleus test and Bacterial Reverse Mutation Aassay.