• KIEE International Transactions on Electrophysics and Applications
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• v.3C no.6
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• pp.230-235
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• 2003

In this paper, a superposed discharge type ozonizer with an internal dielectric that can be made into a vacuum tube has been designed and fabricated. Ozone generation and discharge characteristics have been investigated in accordance with output voltage of power supply, flow-rate, discharge power and vacuum of inside internal dielectric. Pure oxygen was used as the supply gas of the ozonizer. Ozone concentration and ozone generation are gradually increased when discharge power is increased at the same flow-rate and they are both proportional to the vacuum level. As such, the maximum ozone concentration of 8840 ppm was obtained at vacuum 0.1 Torr and flow-rate 0.5 $\ell$/min.

• 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.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1132-1136
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• 1999

This study was performed to offer fundamental data for concentration of persimmon vinegar. The $5.4^{\circ}Bx$ raw persimmon vinegar was concentrated to $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$, $50^{\circ}Bx$, $60^{\circ}Bx$ and $70^{\circ}Bx$ concentration by vacuum concentration at $55^{\circ}C$ and diluted to $5.4^{\circ}Bx$ solution with distilled water. The physicochemical properties such as color, viscosity, pH, acidity, organic acid content and free sugar content of various persimmon vinegar concentrates were examined. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ vacuum concentration. Color of $5.4^{\circ}Bx$ persimmon vinegar diluents from concentrates became more dark brown by vacuum concentration. Flow behavior of persimmon vinegar concentrates was pseudoplastic. As the concentration of persimmon vinegar concentrates increased, pH of $5.4^{\circ}Bx$ diluents increased and acidity as acetic acid decreased compared to original raw vinegar. Acetic acid, lactic acid and citric acid were detected, malic acid and oxalic acid were not detected in persimmon vinegar concentrate. Fructose and sucrose only were detected in persimmon vinegar concentrate.

• Korean Journal of Agricultural Science
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• v.48 no.4
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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.

• Membrane and Water Treatment
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• v.9 no.1
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• pp.53-62
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• 2018

In this study, vacuum membrane distillation (VMD) was used to treat high-salinity wastewater (concentration about 17%) discharged by chlor-alkali plant after resin regeneration. The feasibility of VMD for the treatment of real saline wastewater by using Polyvinylidene fluoride (PVDF) microporous plate membrane with a pore diameter of $0.2{\mu}m$ was investigated. The effects of critical operating parameters such as feed temperature, velocity, vacuum degree and concentration on the permeate water flux were analyzed. Numerical simulation was used to predict the flux and the obtained results were in good agreement with the experimental data. The results showed that an increase in the operating conditions could greatly promote the permeate water flux which in turn decreased with an increase in the concentration. When the concentration varied from 17 to 25%, the permeate water flux dropped marginally with time indicating that the concentration was not sensitive to the decrease in permeate water flux. The permeate water flux decreased sharply until zero due to the membrane fouling resistance as the concentration varied from 25 to 26%. However, the conductivity of the produced water was well maintained and the average value was measured to be $4.98{\mu}s/cm$. Furthermore, a salt rejection of more than 99.99% was achieved. Overall, the outcome of this investigation clearly indicates that VMD has the potential for treating high-salinity wastewater.

• Proceedings of the Korean Vacuum Society Conference
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• 1996.06a
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• pp.46-47
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• 1996

• Proceedings of the Korean Vacuum Society Conference
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• 1999.02a
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• pp.60-60
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• 1999

• Proceedings of the Korean Vacuum Society Conference
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• 2004.02a
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• pp.35-35
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• 2004

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.122-129
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• 2005

Chlorine dioxide $(ClO_2)$ treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of $ClO_2$ solution, respectively. After $ClO_2$ treatment, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with $ClO_2$ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by $ClO_2$ treatment. $D_{10}-values$ of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of $ClO_2$ concentration. $ClO_2$ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuum-packaged chicken breasts showed that there were no significant changes among the samples treated with various $ClO_2$ concentration. These results indicate that $ClO_2$ treatment could be useful in improving the microbial safety and quality of meat products.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.288-288
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• 2012

In this study, we investigated that the resistance switching characteristics of W-doped NbOx films with increasing W doping concentration. The W-doped NbOx based ReRAM devices with a TiN/W-doped NbOx/Pt/Ti/SiO2 were fabricated on Si substrates. The 50 nm thick W-doped NbOx films were deposited by reactive dc magnetron co-sputtering at $400^{\circ}C$ and oxygen partial pressure of 35%. Micro-structure of W-doped NbOx films and atomic concentration were investigated by XRD, TEM and XPS, respectively. The W-doped NbOx films showed set/reset resistance switching behavior at various W doping concentrations. The process voltage of set/reset is decreased and whereas the initial current level is increased with increasing W doping concentration in NbOx films. The change of resistance switching behavior depending on doping concentration was discussed in terms of concentration of metallic tungsten of oxygen of W-doped NbOx.