To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 7~15 ppm for eight days at 4℃. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but ClO2 gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And ClO2 gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm ClO2 gas treatments. However, as the storage period was increased, the redness of 15 ppm ClO2 gas treatment was reduced. The cooking loss and shear force were not different between the control and ClO2 gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of ClO2 treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm ClO2 treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide (ClO2) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm ClO2 gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm ClO2 gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm ClO2 gas treatment. Furthermore, antioxidative activities were not different among the control and ClO2 gas treatments during storage.

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide(ClO2) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO2 gas treated samples decreased slightly, but the weight of the control changed faster than those of the ClO2 gas treated samples during the storage period. The decay ratio of control was higher than those of the ClO2 gas treatments since 4 days of storage. The pH and acidity in the control and in the ClO2 gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the ClO2 gas treatments during 6 days. The firmness of the control changed more rapidly than those of the ClO2 gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm ClO2 gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm ClO2 gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

The purpose of this study is to analyze the correlation between the stature and the muscle performance ratings and the subjective discomfort rations at performing lower arm's pronation and supination according to change sin the height of working table for more efficient performance at designing a working table and performing a work. For the purpose, this study conducted an experiment targeting 40 people in their 20s, who were classified into 4 groups each group composing 10 people at intervals of 5cm from the standard stature of 166.5cm. The experiment measured the maximum isometric pronation and the supination muscular power, and at measuring the factors, the heights of working tables were set as 800mm, 850mm, and 900mm. From the measurement results, it was found that the stature and the maximum muscular power was correlated. That is, as the experiment groups's average stature is higher, the maximum muscular power was higher. For the correlation between the motion patterns(pronation and supination) and the maximum muscular power, it was seen that the maximum muscular power was higher at performing the pronation than the supination. In the correlation between motion patterns and the subjective discomfort ratings, it was seen that the subjective discomfort rating was higher at performing the supination than the pronation. For the correlation between height adjustment and the subjective discomfort ratings, as the height of working table was lower, the subject discomfort rating was lower. Therefore there was no difference in the maximum muscular power according to the height changes of working table, but it was found that as the working table was higher, the user felt more comfortable.