육상 및 해상에서의 화재 사고는 심각한 인명피해를 발생시키며 특히 해양 플랜트 및 선박의 특성 상 밀폐공간으로 인한 질식 사고 사망률이 육상보다 현저히 높다. 이러한 질식사고를 예방하기 위하여 화재에서 발생하는 유독가스를 외부로 배출할 수 있는 환기용 팬의 설치가 필수적이나, 해양화재의 규모를 고려하였을 때 대형 환기용 팬의 설치는 해양 구조물 특성상 용이하지 않다. 따라서 본 연구 에서는 DC 전기장을 인가하여 화재 유독가스를 제어하는 새로운 개념의 소방기술을 개발하고자 한다. 화재 발생 시 대부분의 화염은 화학 이온화로 인해 양전하와 음전하를 다수 함유하고 있고, 이때 전기장을 인가하게 되면 로렌츠 힘에 의해 “이온풍”이 발생하게 된다. 이러한 이온풍을 활용하여 일반건축물과 선박의 단열재로 많이 사용되는 종이와 스티로폼을 연소하여 발생되는 화재연기를 인위적으로 제어하는 실험적 연구를 수행하였다. 실험 결과, ± 5 kV 이상의 직류전압을 인가하였을 때 화재연기를 인위적으로 제어할 수 있었고, 양전압 보다 음전압을 인가하였을 때 상대적으로 효과적인 제어가 가능하였다.

Currently, domestic seaweed production is about 800,000 tons per year, which is the largest seaweed production in the world after China and Japan. However, most seaweeds (Pyropia ssp, Undaria pinnatifida, Saccharina japonica, etc) are consumed in the form of dried products or hot water extracts, and there are many difficulties in developing various products due to difficulties in the manufacturing process. Through the pulsed electric field treatment device, the extraction efficiency can be expected to increase compared to the convectional hot water extraction. Pulsed electric field technology is a non-heating treatment technology in which high-voltage electric energy is processed into cells in the form of pulses, affecting the potential difference of cell membranes, and performing collapse or perforation treatment. In this study, components such as protein and carbohydrate content were extracted by treating Saccharina japonica with PEF, and compared with the hot water extraction method, As a result of experiment at voltages of 0.7 and 1.5㎸ and pulse duration of 5㎲, the crude protein content increased by up to 42% and the sugar content increased by up to 30% compare to the hot water extraction. Higher efficiency results can be expected through optimization of several parameters that may affect the extraction process.

High voltage impulse(HVI) has been gained attention as an alternate technique controlling CaCO3 scale formation. Investigation of key operational parameters for HVI is important, however, those had not been reported yet. In this study, the effect of temperature and applied voltage of HVI on Ca2+ concentration was studied. As the applied voltage from 0 to 15kV and the temperature increased from 20 to 60°C, the Ca2+ concentration decreased, indicating that the aqueous Ca2+ precipitated to CaCO3. The Ca2+ concentration decreased up to 81% under the condition of 15kV and 60°C. Rate constant for the precipitation reaction, k was determined under different temper1ature and voltage. The reaction rate constant under the 15kV and 60°C condition was evaluated to 66☓10-3 L/(mmol·hr), which was 5 times greater than the k of the reaction without HVI at same temperature. The increases in k by HVI at higher temperature region(40 to 60°C) was much greater than at lower temperature region(20 to 40°C), which implies temperature is more important parameter than voltage for reducing Ca2+ concentration at high temperature region. These results show that the HVI induction accelerates the precipitation to CaCO3, particularly much faster at higher temperature.

Citrus fruit is important source of flavonoids, mainly flavanones which are narirutin and hesperidin. Those citrus flavonoids have been found to have health-related properties including antioxidant, anticancer, and anti-inflammatory. The main purpose of this study was to verify that the extraction of narirutin and hesperidin from Citrus peel can be more effective by combining pulsed electric field (PEF) pre-treatment and subcritical water extraction (SWE). Citrus unshiu peels were treated with PEF under conditions of electric field strength (3 kV/cm) and times (1 and 2 min). Subsequent SWE was conducted by using a Dionex Accelerated Solvent Extractor (ASE, Model 350) at extraction temperature 170°C for 10 min. The total flavonoids content was measured by using the aluminum chloride colorimetric method and the antioxidant capacity was analyzed by the Ferric reducing antioxidant power (FRAP) assay using spectrophotometer. The concentrations of narirutin and hesperidin were increased as PEF pre-treatment time increased. The highest concentrations of narirutin and hesperidin were 13.41 mg narirutin/g dry citrus peel and 141.16 mg hesperidin/g dry citrus peel at PEF pre-treatment condition of 3 kV/cm and 2 min. The total flavonoids contents of the extracts increased 105.2% and 123.1% for citrus peel PEF treated at 1 and 2 min, respectively. In addition, compared to the untreated sample, PEF pre-treatments of 1 and 2 min increased the antioxidant capacity of the extracts 109.2% and 160.8%, respectively. Therefore, the results demonstrate the potential of PEF pre-treatment to improve the SWE of flavonoids from citrus unshiu peel.

The effects of pulsed electric field (PEF) treatments on tenderization of beef were investigated. The beef was prepared by using the eye of round. PEF treatment of beef was performed using a newly manufactured movable batch chamber. The PEF treatment was conducted with electric field strength of 0.5~2.0 kV/cm using a fixed pulse width of 30 μs and frequency of 20 Hz. There was no significant change in appearance of PEF treated beef. The cutting force [N] of the sample was greatly reduced as the field strength of the PEF was stronger. The cutting force of beef treated with PEF at 2.0 kV / cm was 41.18 ± 3.28 N and the control was 57.25 ± 4.16 N. In the texture profile analysis, hardness and chewiness weakened as the field strength increased (p <0.05). There was no difference in springiness, cohesiveness, resilience before and after PEF treatment (p <0.05).

비열 처리 기술인 고전압 펄스 전기장(pulsed electric field, PEF)을 이용하여 당근 주스 내 토착 미생물의 억제와 처 리 전후의 품질 보존 효과를 연구하였다. 당근 주스의 PEF 시스템 내 주입 온도는 25℃와 40℃였고, 전기장 세기와 처리 시간은 각각 14 kV/cm, 170-198 μs와 13 kV/cm, 113-127 μs로 설정하였다. 처리 후 주스의 품온은 65℃를 넘지 않았다. 토착 미생물 저해율은 25℃의 주입 온도에서 3.9 ± 0.4-5.5 ± 0.9 log CFU/mL이었고, 40℃에서는 5.9 ± 0.6-6.6 ± 0.4 log CFU/mL이었다. 온도 상승과 미생물 저해율을 고려한 최적 조건은 주입 온도 25℃ 조건에서 14 kV/cm-198 μs, 주입 온도 40℃ 조건에서 13 kV/cm-127 μs로 결정하였다. 결정된 최적 조건으로 PEF 처리한 결과 당근 주스 내 베타 카로틴, 비타민 C, 항산화능, 색도, 갈변도, 당도, 그리고 pH는 처리 전후로 유의적 차이가 없었다(P>0.05). 또한, 주입 온도 증가에 따른 품질 특성의 변화를 보이지 않았고, 짧은 처리 시간으로 효과적인 살균이 가능함을 알 수 있었다. 본 연구를 통해 PEF 기술은 당근 주스의 품질 특성 변화를 최소화하면서 미생물 안전성을 증대시켜, 당근 주스의 살 균에 적합한 가공 기술임을 확인할 수 있었다.

회분식 고전압 펄스 전기장 처리에 의한 막걸리의 비가열 살균 공정 적용의 가능성을 알아보았다. 막걸리의 초기 균수는 약 2×108 CFU/mL로 전기장의 세기와 처리시간이 증가할수록 사멸율은 증가하여, 30 kV/cm, 256 pulse 처리하였을 경우 약 2 log 정도의 사멸율을 나타내었다. 고전압 펄스 전기장과 열을 병합처리하였을 경우 50oC에서 20 kV/cm, 256 pulse 처리를 한 후 8 log의 높은 사멸율을 나타내었으며, 알코올 농도를 달리하였을 경우 알코올 농도가 높아질수록 높은 사멸율을 나타내어 12%의 알코올 농도에서 4.8 log의 사멸율을 보였다. 고전압 펄스 전기장 처리한 막걸리를 4oC와 30oC에서 4주간 저장하였을 경우 무처리막걸리에 비하여 4oC에서는 pH, 산도, 미생물의 수에 변화가 거의 없었으며, 30oC에서도 적정산도나 미생물의 증가가 일정 수준이하로 억제되어 막걸리의 비가열 살균 공정으로서의 가능성을 보였다.

This case study carried out to improve the situation of large gap between scientific evidence and public perception on Extremely Low Frequency-Electric and Magnetic Fields (ELF-EMFs) problems in Korea. According to literature review on techniques and applications for EMF risk communication (RC) in Korea and other countries, the program which is appropriate for Korean society for RC was developed and the questionnaire to survey on perceptional level on ELF-EMFs based on this program was also developed. As some results of survey the perceptional levels on ELF-EMFs problems from some primary-school students and adults according to the educational tools (a presentation, a brochure, and a VOD) and protocols which were developed for RC, we identified in this study that the educational programs for RC have some effects to supply the right information and to improve the perceptional level on ELF-EMF problems to the general population such as the primary-school students and adults in Korea.

We present a systematic study of the heating and pre-sintering behavior of porous copper powder metal compacts. We employ a TE102 single mode microwave system to position the samples in the separated electric field (E) or magnetic field (H) anti-node of the cavity. We observe significant differences in the heating, pre-sintering, and microstructure evolution of the samples due to the individual fields. We note that sample history (whether heated first in the E-field or H-field) greatly effects a difference in heating trends and subsequent heating behavior and does not appear to be solely a thermal process.

In this paper, exposure levels of electromagnetic field were measured in residential environments and from appliances. First, the measurements of residential environments were taken in central locations in bedroom, living room, and kitchen in each home. Both arithmetic and geometric mean of normal-power condition are higher than low-power condition (all electrical devices turned off/unplugged), and the background fields in homes show a geometric mean of about 0.022 uT. Second, we measured broadband magnetic fields of domestic appliances at various distances. The highest magnetic field is 44.3 uT from the microwave oven, and the lowest is 1.4 uT from the Kimchi Refrigerator. The magnitude of magnetic fields from appliances dropped off at a rate inversely proportional to distance, but the ratio of drop-off on Korean appliances is lower than US and UK