• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.196-199
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• 2003

We investigated the antagonistic effects of two lactococcal bacteriocins, nisin or lacticin NK24, on the growth and the survival of Listeria monocytogenes in vacuum or modified atmosphere-packaged ground beef, Ground beef was inoculated with approximately 3 log colony-forming units (CFU) of L. monocytogenes ATCC 15313 culture per gram of ground beef. Inoculated samples were blended with/without 100 AU/g nisin or lacticin NK24, and subsequently vacuum or modified atmosphere packed at 4$^{\circ}C$. Listeria in the bacteriocin-treated and control samples was subsequently isolated from both vacuum and modified atmosphere packs and enumerated as CFU on Listeria Isolation Agar medium. Microbial counts in ground beef treated with bacteriocin declined steadily, while those of non-treated beef samples increased steadily. The results obtained demonstrate that nisin inhibits the growth of L. monocytogenes more effectively than lacticin NK24 at 100 AU/g. The use of lactococcal bacteriocins, such as nisin or lacticin NK24, in vacuum or modified atmosphere packaging offers a promising approach for eliminating or reducing the risk of L monocytogenes contamination in ground beef.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• Journal of the Korean Society for Precision Engineering
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• v.18 no.1
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• pp.129-138
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• 2001

This study examined the effects of the annealing heat treatments on the mechanical properties of the Invar(Fe-36%Ni Alloy) materials. Invar materials were annealed at various temperatures range 900~120$0^{\circ}C$ in vacuum(10-4Torr) and hydrogen atmospheres. And annealing conditions were changed by cooling rate and holding time at 110$0^{\circ}C$. The grain size of rolled Invar materials was very fine but those of annealed Invar materials at 900~120$0^{\circ}C$ in vacuum and hydrogen atmosphere increased with increasing annealing temperature. The micro-vickers hardness values of annealed Invar materials were decreased about 15% that of the rolled Invar materials, regardless of the various of annealing temperatures, atmosphere(vacuum, hydrogen) and annealing conditions. The tensile strength and yield strength of annealed Invar materials at 900~120$0^{\circ}C$ in vacuum and hydrogen atmosphere were decreased 10.0~14.4% and 34.6~39.1% those of the rolled Invar materials, respectively. The strength ratio(tensile strength/ yield strength) of annealed Invar materials was improved to 1.7~1.8 from the value of 1.2~1.3 of rolled Invar materials. The degree of spring back of annealed Invar materials was about 50% of the rolled Invar materials, regardless of the various of annealing temperatures, atmosphere(vacuum, hydrogen) and annealing conditions.

• Food Science and Preservation
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• v.4 no.3
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Journal of the Korea Safety Management & Science
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• v.2 no.2
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• pp.187-200
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• 2000

The charge and discharge current in EPR(Ethylene Propylene Rubber), which were irradiated with the radiant capacity of 0~600 ［kgy/h］, have been measured in order to investigate the influence of the atmosphere (oxygen, air and vacuum) on electrical properties. It has been shown that the charge and discharge current increase as the amount of radiant capacity increases in air and vacuum atmosphere. This electrical property degradation can be speculated due to that the C＝O radicals or impurities, which comes from during shaping process, may act as dipoles. On the other hand, the charge and discharge current are shown to be higher in the amount of 1［kgy/h］ than these in 10［kgy/h］ in air atmosphere, because the charge and discharge current can be increased as the exposure time is extended with slower rate. Under the same amount of irradiation, the charge and discharge current in oxygen atmosphere are shown to be higher than those in vacuum. This is possibly due to that the main chain can be broken by oxidation when it is exposed to the $\gamma$ -rays.

• Journal of the Korean Society for Heat Treatment
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• v.7 no.2
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• pp.111-117
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• 1994

Effect of rapidly solidfid 6.5wt%Si-Fe alloy annealed in the sulfur atmosphere were studied. The ribbons Which were showed with random structure at the received state, were developed into(110) texture in the heat treatment of the vacuum atmosphere, into (100)texture in the sulfur atmosphere. After the ribbon was continuously annealed in the vacuum atmosphere for 3 min. at $1100^{\circ}C$, and sulfur atmosphere for 1hr at $1175^{\circ}C$, grain size of (100)plane was grew to 4-8mm and the coercive force was decreased to 2-4A/m remarkably.

• Korean Journal of Crystallography
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• v.3 no.1
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• pp.44-52
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• 1992

The effect of sintering atmosphere on the final properties and phase change of Ti (C, N) Cr3c2 ceramics was investigated. In the case of sintering in vacuum and N2 atmosphere, densely packed sintered body was obtained. In Ar atmosphere, however, densification was much decreased compared to sintering in vacuum and Na. XRD analysis showed that in vacuum atmosphere Cr3c2 phase was changed to Cr7c3 Phase whereas in N2 and Ar atmosphere phase change was not occurred. That is, for vacuum sintering, the formation of defects in Ti(C, N) structure occurred through de-nitridation process, and it promotes the diffusion of C in Cr3c2 and raises the densification effects. But in the case of N2 atmosphere, densification phenomenon was considered to be due to sintering mechanism that enabled formation of free carbon and removal of oxygen by free carbon and existence of carbon in the grain boundary.

• Journal of the Korean Society for Heat Treatment
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• v.10 no.1
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• pp.30-39
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• 1997

After changing the heat treating atmosphere of nitrogen gas, argon gas and vacuum, the nitrogen contents, microstructural changes, hardness and corrosion resistance of 0.25wt.%N alloyed super duplex stainless steel have been investigated in the temperature range from $1050^{\circ}C$ to $1350^{\circ}C$. The nitrogen content showed to be increased up to 0.36wt.% after heat treating the specimen in nitrogen gas at $1200^{\circ}C$, while the decrement of nitrogen content in vacuum atmosphere was shown down to 0.03wt.% at $1350^{\circ}C$. After heat treating in the mixed gas atmosphere of argon and nitrogen at $1250^{\circ}C$, the surface ${\gamma}$ phase existed as ${\alpha}+{\gamma}$ phase increased with increasing nitrogen gas content. The ${\gamma}$ single phase appeared at the surface above $80%N_2$ gas, while the surface ${\alpha}$ single phase was shown below $20%N_2$ gas. When heat treating the specimen in nitrogen gas at $1050^{\circ}C$, the hardness of austenite phases increased above Hv 40 at the surface layer compared to the hardness of the core parts, while decrement of denitriding effect caused to the hardness nearly unchanged between surface and the core parts after heat treating in vacuum atmosphere. The surface ${\gamma}$ single phase specimen showed superior corrosion resistance than the surface ${\alpha}$ single phase specimen. The surface ${\alpha}$ phase existed in the ${\alpha}+{\gamma}$ microstructure showed higher corrosion resistance after heat treating in the nitrogen gas atmosphere than the ${\alpha}$ phase heat treated in the argon gas and vacuum atmosphere.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.9-14
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• 2022

Packages of different atmospheres (air (control), 100% CO₂, vacuum, and vacuum + O₂ absorber) were prepared for 0.4 kg rice cake (ddukgukdduk) using gas-barrier plastic film and stored at 10℃ for 11 days. The stored products were evaluated in their packages atmosphere, total aerobic bacteria, yeast and molds, texture and sensory quality during storage period. In the air package, the O₂ concentration decreased from initial 21% to 16% on storage 4 days and the CO₂ concentration increased to 23% on storage of 11 days, which resulted from the growth of microorganisms. CO₂ concentration decreased from initial 98% to 36% on storage 11 days in the 100% CO₂ package. It is reasoned that CO₂ was dissolved into the product reducing the volume of the package. Vacuum and vacuum +O₂ absorber package maintained shrunk vacuum condition until 11 days of storage. Total aerobic bacteria count increased significantly in the control package (6.41 log (cfu/g) after 11 days) compared to the 100% CO₂ package (4.96 log (cfu/g) after 11 days). Yeast and molds were 6.66 in control package, 3.43 in 100% CO₂ package, 4.66 in vacuum package, and 3.78 in vacuum + O₂ absorber package after 11 days. There was no significant difference between control and the other treatments for the texture of the stored products. Sensory quality was the worst in control package on the storage of 8 days. All treatment groups except control improved the quality preservation, but vacuum and vacuum + O₂ absorber packages suffered from cracking of the product. Thus 100% CO₂ flushing is suggested as a desired packaging condition.