• Journal of Trauma and Injury
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• v.27 no.2
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• pp.29-32
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• 2014

Pelvic bone fracture with hemodynamic instability is fatal and the mortality rate can range up to 40%. Despite the big advances in the treatment of massive bleeding and hemorrhagic shock, the mortality associated with hemodynamically unstable pelvic bone fractures remains high. The gold standard of treatment for pelvic bone fracture with hemodynamic instability has not yet been determined and is an issue of main discussion among many doctors. Retroperitoneal packing is not yet wide spread in Korea, but is a good modality for managing of massive bleeding from pelvic bone fractures when an angiography suite or an expert surgeon is not available. A vacuum-assisted closure (VAC) system can also be applied with retroperitoneal packing in the manner of damage control surgery and open abdomen surgery. We present the case of a 51-year-old male who had a pelvic bone fracture with massive bleeding. We performed retroperitoneal gauze packing with a VAC system for the first time. The postoperative vital signs of patient were immediately stable, the massive bleeding was easily and quickly controlled, and the amount of transfusion of blood components was reduced.

• Proceedings of the Korean Vacuum Society Conference
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• 2008.02a
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• pp.147-147
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• 2008

• Proceedings of the Korean Vacuum Society Conference
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• 2003.08a
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• pp.90-90
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• 2003

• Journal of the Korean Society of Mechanical Technology
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• v.20 no.6
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• pp.936-940
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• 2018

Wasted meat & bone has generated as byproducts in the slaughtering process of livestock and also faced with demands for its recycling and environmental protection. Many studies have been conducted to recycle byproducts and carried out mainly on the crushing of bones and the vacuum packing technology of products. In this study, the crushing unit, transporting unit, separated unit and packing unit have designed for development of the crushing and packing systems. Also, to confirm the performance of this system, the experimental verification were carried out the working noise and packing weight.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1030-1033
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• 2003

The packing-free piston has become widely distributed in certain branches of instrument making and precision machine building. A large number of the most diversified instruments are now being constructed on the principle of the packing-free piston like piston manometers, vacuum manometers, hydraulic machines, dynamometers. hardness measuring instruments. power indicators, hydraulic scales, and many others. In spite of the widespread application of systems with a packing-free piston, there were practically no special papers to the theory and practice of the application of such systems. This paper describes the theoretical approaching method to get the pressure distribution profile between the piston and cylinder using finite element method.

• Food Science and Preservation
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• v.12 no.1
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• pp.1-7
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• 2005

The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.

• 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 food and cookery science
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• v.23 no.5
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• Journal of Korean Vacuum Science & Technology
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• v.6 no.1
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• pp.51-54
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• 2002

Polymer EL devices of glass/ITO/PI/MEH-PPV/Al structure were fabricated using spin coating and the Ionized Cluster Beam deposition technique. PMDA-ODA type thin polyimide films which can be used as a impurity blocking layer of EL device were deposited by ICB. According to our previous results, the packing densities of polyimide films were subject to change and depend on their deposition condition. By inserting a Pl layer with various thickness and packing density, I-V characteristics and life time of the devices were investigated to determine the role of a interlayer. The blocking of impurity diffusion from ITO to luminescent layer were confirmed by XPS.

• Korean Journal of Medicinal Crop Science
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• v.16 no.3
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• pp.188-191
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• 2008

Poncirus trifoliata Rafinesque has been used as the immature fruit of the trifoliate orange tree. This study was carried out to investigate the quality change of Poncirus trifoliata Rafinesque depending on packing materials (vacuum packing, PP (polypropylene) packing, gunny sack packing), storage places and storage periods up to 12 months. The change of loss on drying content, content of poncirin were measured during the 12 months. As a result, the loss on drying content was decreased rapidly in gunny sack packing after storage of 12 months at room temperature. The content of poncirin was decreased generally according to storage conditions and its average loss percent was 38.8%.