• 농업과학연구
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• 제48권4호
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• pp.899-910
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• 2021

This study was performed to suggest concentration methods leading to the production ofhoney with an excellent flavor by examining the effects of the concentration temperature and method on changes in 5-hydroxymethyl-2-furaldehyde (5-HMF) levels and the flavor components of honey. The 5-HMF contents of honey samples concentrated in a tray concentrator at 45, 50, 60, and 70℃ were 2.1, 2.3, 2.5, and 3.1 mg·kg^-1, respectively, demonstrating that the 5-HMF contents increased as the concentration temperatures were increased. The honey vacuum-concentrated at 70℃ showed a higher 5-HMF content than that at 60℃, similar to the tray-concentrated honey at different temperatures. The main and other minor flavor components of the honey were volatilized and significantly reduced after vacuum concentration. In the tray concentration, all of the honey samples concentrated at 40, 50, 60, and 70℃ showed flavor component patterns similar to each other, and most of the main and other minor flavor components in the honey were volatilized and significantly reduced after tray concentration. As such, most of the main and other minor flavor components of the honey were mostly removed at 70℃ after both the vacuum concentration and tray concentration processes. The effects of the concentration method and temperature on the viscosity, 5-HMF level, and flavor components of the honey were found to be significant in this study. Given that the components of honey were shown to undergo significant physicochemical changes depending on the concentration method used and temperature during laboratory-scale production, the concentration methods devised in this study can be applied industrially.

• Biotechnology and Bioprocess Engineering:BBE
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• 제7권6호
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• pp.362-366
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• 2002

A mathematical model has been developed for describing the oxygen concentration during the exponential growth of microorganisms, in a static solid substrate bed supported on a tray fermentor. The model equations comprise of one partial differential equation for mass transfer and an ordinary differential equation of growth. After nondimensionlisation, analytical solution tn the model has been obtained by the method of Laplace transforms. An expression for critical thickness of bed is deduced from the model equation. The significance of the model in the design of tray fermentors is discussed. The validity of the discussion is verified by taking an illustration from the literature.

• 대한의용생체공학회:학술대회논문집
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• 대한의용생체공학회 1997년도 추계학술대회
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• pp.484-488
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• 1997

Three-dimensional finite element analyses were used to compare the stress distribution and the stability of the fixation among seven different tibial components and to investigate the effect due to implant materials in total knee arthroplasty. The components included an intact tibia(Type I), Cemented Cobalt-Chromium tibial tray implanted with a PMMA cemented Co-Cr stem(Type II), Cemented Co-Cr tibial tray with a uncemented Co-Cr stem(Type III), Cemented Ultra High Molecular Weight Polyethylene (UHMWPE) tibial tray with a cemented UHMWPE stem (Type IV), Cemented UHMWPE tray with a uncemented UHMWPE stem(Type V), Cemented Co-Cr tray without a stem(Type VI), and Cemented UHMWPE tray without a stem(Type VII). Uncemented components were assumed to have complete bony in growth and a rigid state of fixation between component and bone. The interface between bone/cement/component of cemented components was also assumed to be fully bonded. Bi-condylar forces were applied. The results indicated that Uncemented stem components provided lower bone stress shielding and stress concentration. The UHMWPE tray and stem component showed better agreement with the intact tibia than the Co-Cr Alloy tray and stem components. If the implant tray can be fixed firmed without a stem, Cemented PE tray without a stem(Type VII) may be recommended to give the best characteristics in the sense of stress distribution and stability.

• 펄프종이기술
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• 제47권5호
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• pp.52-60
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• 2015

Static electricity is an imbalance of electric charges within or on the surface of a material. All packed items that are particularly sensitive to static discharge must be protected by antistatic treatment. Otherwise, static electricity generated by an electrical insulator may cause serious damages to some sensitive electronics. In order to remove or prevent a buildup of static electricity, packed items must be treated with the application of an antistatic agent, which helps any excess charge to be evenly distributed. Functional pulp tray used for packing of electronic goods was developed with application of an antistatic agent. As the concentration of the antistatic agent increased, charging voltage and surface resistance of molded pulps decreased. The increase of humidity in surrounding atmosphere around molded pulps led to the decrease of accumulation of static charges. In conclusion, the surface treatment of the antistatic agent not only reduced or eliminated buildup of static electricity in the surface, but also prevented generation of tiny dirts from molded tray.

• 식품과학과 산업
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• 제50권2호
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• 한국세라믹학회지
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• 제52권2호
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• pp.137-139
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• 2015

In this study, we examined the influence of molten $KNO_3$ flow on mechanical properties and their deviation when a chemical toughening process was applied to soda lime silicate glass ($Na_2O-CaO-SiO_2$). $KNO_3$ melt flow was controlled using three methods: (1) glass tray rotation, (2) impeller stirring, and (3) natural convection. DOL and hardness were found to be enhanced by tray rotation because this rotation was able to maintain the concentration around the glass surface, in contrast to other methods. However, there did not appear to be a statistically significant difference in the 3-point bending strength for the three flow conditions due to the ground edge condition.

• International Journal of Industrial Entomology and Biomaterials
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• 제47권2호
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• pp.79-89
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• 2023

This paper is about the development results of an automatic silkworm breeding system to reduce labor and time by automatically performing the works for silkworm droppings changing and feed its food. It consists of an automatic guided vehicle and a processing unit. The automatic guided vehicle transports a silkworm dropping changing frame mounted on a silkworm tray stand, and the processing unit takes over the dropping changing frame on it, removes excrement contained the droppings changing frame and feeds silkworm food. In the case of the current silkworm farming, because the breeding period for large silkworms (4 to 5 stage) is short to 14 days and the supply of mulberry leaves takes 98% of the total amount of mulberry leaves needed for breeding silkworms at this time, labor concentration is intensive, and all breeding works depends on manpower. Therefore, it was difficult to breed large silkworms on a large scale. Moreover, silkworms are bred by adding Silkworm bed (Seop) and mulberry in the silkworm tray, and their droppings changing is to separate silkworms and excrement by moving silkworm trays one by one, and the production cost increases due to the high-cost manpower for silkworm breeding. To solve this problem, technology for automating silkworm breeding has also been developed. However, there is still a limitation that silkworm feeding and droppings changing works are not suitable for mass breeding because a lot of labor and time are spent depending on manual work. Therefore, a new silkworm breeding system for breeding silkworm automatically is needed and so we developed an Automatic Silkworm Breeding System applying the droppings change frame, the inverting unit, the feeding silkworm food device and automatic guided vehicle.

• 생물환경조절학회지
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• 제2권1호
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• pp.27-36
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• 1993

Carbon dioxide enrichment for greenhouse crops has generally been a standard commercial practice for many years. Vegetable crops such as tomato, cucumber, and lettuce respond positively to the $CO_2$ enrichment. But improper $CO_2$ enrichment leads to physiological damage and economical loss. This study was carried out to develop a $CO_2$ concentration control algorithm considering growth stage and efficiency. The measurand was $CO_2$ consumption rate and top fresh weight that represents growth stage. The weight of top fresh lettuce as a whole in the tray was measured through a non-destructive method. The demand in $CO_2$ concentration according to growth stage was investigated. The results are summarized as follows. 1. The $CO_2$ consumption rate could be measured within the error of $\pm$ 15.4mg$CO_2$/hr in the range of $CO_2$ concentration of 500-1500ppm. 2. The weight of top fresh lettuce could be measured within the error $\pm$ 4.3g in the range of 0-1400g. 3. The $CO_2$ control model developed could determine an economical $CO_2$ supply rate considering $CO_2$ consumption rate and leakage rate. 4. The $CO_2$ control algorithm based on the control model was composed of feedforward control for maintaining a stable $CO_2$ concentration level, and feedback control with $CO_2$ consumption rate and top fresh weight for adapting to the change in $CO_2$ demand by growth stage. 5. For the performance test with the developed control algorithm on lettuce the decrease in $CO_2$ supply rate was obtained without a significant decrease in top fresh weight.

• 한국환경과학회지
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• 제23권10호
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.