• Journal of Life Science
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• v.12 no.5
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• pp.535-543
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• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.504-513
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• 2006

This study was performed to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of food prepared using the sous vide cook-chill(SVCC) and cook-chill(CC) systems, according to the preparation methods and storage temperature. When the effects of preparation methods and storage temperatures on the physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was reduced and the food was raised when danhopark tzeam were prepared with SVCC compared with CC in which changes in pH and Aw and moisture content loss were less than with SVCC. Secondly, the storage period tested in this study was limited to only 10 days, which prevented any significant difference from being seen at 3$^{\circ}$C and 10$^{\circ}$C in the degradation of food quality when SVCC and CC were compared. However, the overall quality and safety as indicated by the physicochemical and microbial qualities at 10$^{\circ}$C were relatively low for and with CC, suggesting that SVCC is a more effective method, probably because vacuum packing eliminates oxygen in the food, thereby inhibiting bacterial growth.

• Korean Journal of Optics and Photonics
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• v.5 no.1
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• pp.9-17
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• 1994

Optical properties of $TiO_2$ thin films prepared by ion-beam assisted deposition(1BAD) were investigated. The result shows that the refractive index of IBAD TiOL thin films measured by an envelope method is closer to that of the corresponding bulk than that of conventionally deposited $TiO_2$ thin films and the packing density of IBAD $TiO_2$ thin films measured by a vacuum-to-air spectral shift of films increases drastically. The vacuum-to-air spectral shift of an IBAD $(TiO_2/SiO_2)$ multilayer interference filter was negligible as compared to that of a conventional interference filter and so the IBAD filter is denser and more stable optically than the conventional filter. Also it is observed that the IBAD and conventional $TiO_2$ thin films are stoichiometric and amorphous.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1110-1116
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• 2003

The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20% $O_2/10%\;CO_2/balance\;N_2$ and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at $10^{\circ}C$ for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.323-323
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• 2013

High power light-emitting diodes (LEDs) are widely used in many device applications due to its ability to operate at high power and produce high luminance. However, releasing the heat accumulated in the device during operating time is a serious problem that needs to be resolved to ensure high optical efficiency. Ceramic or Aluminium base metal printed circuit boards are generally used as integral parts of communication and power devices due to its outstanding thermal dissipation capabilities as heat sink or heat spreader. We investigated the characterisation of electroless plating of Ni-B film according to plating bath temperature, ranging from $50^{\circ}C$ to $75^{\circ}C$ on Ag paste/anodised Al ($Al_2O_3$)/Al substrate to be used in metal PCB for high power LED packing systems. X-ray diffraction (XRD), Field-Emission Scanning Electron Microscopy (FE-SEM) and X-ray Photoelectron Spectroscopy (XPS) were used in the film analysis. By XRD result, the structure of the as deposited Ni-B film was amorphous irrespective of bath temperature. The activation energy of electroless Ni-B plating was 59.78 kJ/mol at the temperature region of $50{\sim}75^{\circ}C$. In addition, the Ni-B film grew selectively on the patterned Ag paste surface.

• Journal of the Korean Wood Science and Technology
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• v.20 no.4
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• pp.15-20
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• 1992

This study was carried out to improve the method of tapping sap from Betula platyphylla Sukatschev, Betula costata Trautv., Betula schmidtii Regel, Betula davurica Pallas, Betula ermanii Cham, Acer mono Maxim and Acer pseudo-sieboldianum Kom and to use it to natural drinks. The mal or results are as follows: 1. It is no difference of the amount of sap by tapping methods and species of trees. The larger D.B.H. is, the more amount of sap can be gotten. So we thought that the best tapping method is hole-drilling to prevent trees from damage. 2. Sap contains sugars and mineral materials. Birches have glucose and fructose, much more mineral materials than maples. Sugar of maples is mainly sucrose. 3. We assume that mineral materials of birches are effective to urination, to make a stong dody and sucrose of maples is effective to recover from one's fatigue by controlling the blood sugar. 4. In vacuum packing after sterilizing the sap in low temperature, it could be stored more 1 year. So, it is possible that sap will be commercialized.

• Fashion & Textile Research Journal
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• v.8 no.6
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• pp.634-638
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• 2006

The significance of this study is the demonstration of a new method of preservation procedure for national-treasure-class cultural-assets by examining the characteristics of the Jeogori relic, presumed to be that of King SeJo, and validating the preservation process. This Jergori as well as the wooden Munsu-donja Buddha statue from which they were found are designated as national treasure. The Jeogori relic is made of light silk and dimensions mark 77 cm in length, 67 cm in width, and 94 cm in sleeve length. It is a typical Jeogori worn in the Chosun Dynasty. Preservation procedure was in the following order: Removing dust and pollutants by vacuum, washing, removing creases, reinforcing the clothes, settling at paulownia backboard, and packing. Storage and exhibition of remains was executed with as minimal folding as possible, and microbiological damage prevention was performed by dyeing antibacterial treatment with eugenol onto supporting cloth. The relic, conservatively treated in accordance with the above procedure, is currently kept at the storage facility of the citadel Museum in the Woljeong Temple. It is displayed annually to the general public for approximately two weeks.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.115-127
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• 2008

The purpose of this study is to validate the evaluation of stock, which has relation with self-esteem and career for the development of commercial stock. This study conducted a survey of purchasing attitudes & receptiveness in order to hold an accurate course for developing stock. According to the analysis, the results are as follows. It examined the cuisiniers of deluxe hotels who mainly use stock of Seoul and the capital region. A total of 350 samples were distributed and 289 samples were selected for the research. Statistical analysis of collected data executed frequency, percentage, average, reliability analysis, factor analysis using SPSSWIN 12.0 PC package programs. Making stock, cooking skills, cooking methods, quality of food ingredients and cooking recipes are important. Also, sensory characteristics such as color, odor, and taste should be considered. Career and self-esteem act on the purchase accommodation attitude of commercial stock. Commercial stock products more than 1,000 mL or 2,000 mL of liquid styles need packing of vacuum pack(vinyl). Based on the result of this study, we will make efficient use of research data for the development of commercial stock products and we will be able to improve conservation of taste with good quality by making by hand through standardization and mass production of traditional culinary skills.

• The KSFM Journal of Fluid Machinery
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• v.19 no.4
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• pp.39-42
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• 2016

A PFA lined ball valve, which is machined with fluorinated resin PFA to its inner part for improving corrosion resistance, non-stickness, heat-resistance, has been widely used to the chemical/pharmaceutical industries, the semiconductor/LCD manufacturing processes, etc. with the high purity chemicals as working fluid. EPA stated that 60% of all fugitive emissions come from the valve stem packing in a typical petroleum or chemical processing plant. They monitor regulated components for leaks and maintain seal performance at acceptable levels. Korean industrial standards only deals with the bubble test for in-line leakage of valves, which has the detectable leak rate of $10^{-4}$ [$mbar{\cdot}L{\cdot}s^{-1}$], therefore, it is not sufficient to check fugitive emissions. In this study, we conducted Helium leak detection from a PFA lined ball valve and evaluated fugitive emissions according to ISO 15848-1, which has the detectable leak rate of $10^{-9}$ [$mbar{\cdot}L{\cdot}s^{-1}$], for manufacturing the high-reliable PFA lined ball valves against fugitive emissions.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.95-99
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• 1972

Studies were made to investigate the influence of vacuum packing after irradiating mean doses of gamma ray at freezing temperature $(-20^{\circ}C)$ on the keeping quality and color of raw beef. Fresh round steaks were packaged anaerobically in aluminum foil, and irradiated with 0.25 and 0.5 Mrad followed by storage at $5^{\circ}C$. The shelf life of beef irradiated with 0.5 Mrad could be extended about 10 days longer than unirradiated, and the off-odors was not developed. The discoloration by irradiation was shown, but soon reverted to about 90 percentage myoglobin in 20 hours.