This study evaluated a potential sterilization process that uses calcium hypochlorite (Ca(ClO)2) as a disinfectant and hydrogen peroxide (H2O2) as a neutralizing agent for monoculture processes of microalgae (Nannochloropsis oculata). The results showed that no contaminants (prokaryote) were present when the Ca(ClO)2 concentration was greater than 0.010%. The use of an equivalent amount of H2O2 completely neutralized Ca(ClO)2 and had an additional bactericidal effect because of the formation of singlet oxygen. No substantial difference was observed in the biomass accumulation and chlorophyll contents compared to those in cultures sterilized using conventional physical methods such as autoclaving. Therefore, chemical sterilization using Ca(ClO)2 and H2O2 has an excellent economic advantage, and we expect the proposed ecofriendly chemical sterilization method to become a critical culture technology for microalgae-related industrialization.

To improve the shelf-life of Centella asiatica, Centella asiatica was treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 3-5 ppm for 20 days at 4℃. The weight loss rate, as well as the changes in pH, color, and texture of the treated samples, were investigated. The weight of the control and ClO2 gas-treated samples was decreased during the storage period. The change in weight of the control was slightly faster than that of the samples treated with 3 and 4 ppm ClO2 gas. The pH of the control and the ClO2 gas treated samples were decreased during the storage period and there was no significant difference between the control and ClO2 gas treated samples. Concerning color (lightness, redness, and yellowness) changes of Centella asiatica during the storage period, there was no significant difference between the control and ClO2 gas treated samples. The change in shear force in the leaf and stem of Centella asiatica during the storage period was slightly lower in the 4 ppm ClO2 gas treated samples (in the leaf) compared to the control and 3 and 4 ppm ClO2 gas treated samples (in the stem) compared to the control and 5 ppm ClO2 gas treated sample.

The purpose of this study is to create a shirt sloper suitable for an elderly male body shape by producing virtual models using a 3D-virtualization program, making a torso prototype using the Yuka CAD system, and employing 3D simulation to virtualize and calibrate the model. First, the following three types of obese dummies are implemented through the CLO 3D program: Type 1 exhibits body fat in the lower body; Type 2 exhibits an obese abdomen; and Type 3 displays a balanced form of obesity. Second, for the design of the shirt pattern, the waist back length (measured value+1), back armhole depth (C/10+12+3+0.5~1.5), front armhole depth (back armhole depth 0~1), front interscye (2C/10‒1+0.5‒0.5), armscye depth (C/10+2+3.5+ 0.5), back interscye (2C/10‒1+1), front chest C (C/4+2.5+1), back chest C (C/4+2.5‒1), front hem C (C/4+2.5+1(+2)), back hem C (C/4+2.5‒1(+2)), cap height (AH/3‒5), and biceps width (Front AH‒1, Back AH‒1) are calculated. Third, the virtual attachment of the shirt pattern is resolved by increasing the front and back armhole depths, and the front and rear wrinkles are improved by adding a back armhole dart. The front hem lift and lateral pull caused by the protrusion of the abdomen are amended by increasing the margin of the chest, waist C, and hip C, with the appearance improved by balanced margin distribution in the front, back, and side panels. The improved retail pattern with an increase in the front armholes C was balanced on the torso plate.

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released ClO2 gas at 7-15 ppm for 8 days at 4℃. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

Even though chlorine dioxide (ClO2) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration ClO2 gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of ClO2 gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of ClO2 gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released ClO2 gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released ClO2 gel-pack is feasible to apply for industry usages.

현재까지의 저장시설 내 저장해충 방제는 주로 메칠브르로마이드(MB)나 PH3와 같은 고독성 훈증제를 사용하여 왔으나 이와 같은 화학약품의 사용은 인축에 잔류독성이나 생태계 파괴와 같은 부작용을 초래하였다. 따라서 화학약품 의 사용을 최대로 억제하면서 친환경적이고 효과적인 방제방법이 요구되고 있다. 본 연구는 이산화염소(ClO2) 가스를 이용하여 저장시설 내 대표적 저장해충인 화랑곡나방과 어리쌀바구미의 치사율, 생존율, 부화율, 용화율 및 발육일수 등의 생태적 특성을 조사하여 이산화염소의 저장해충에 대한 효과와 적용 가능성을 검증하고자 하였으며, 연구는 실험실과 야외 운반용 컨테이너 및 실제 저장시설인 미곡처리장에서 진행되었다. 이산화염소 가스를 이용한 저장해충 방제는 기존 훈증제의 사용을 대체할 수 있는 효과적이고 친환경적인 방법으로 저장시설의 규모, 농도, 처리시간, 대상해충 종에 따라 효과적으로 조절이 가능하여 방제효과와 경제성 두 가지 측면을 극대화 할 수 있을 것이라 생각된다.

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.

이산화염소(ClO2) 키트를 이용한 식품 저장시설에서의 훈증 상용화 기술개발을 위하여 저장해충들에 대한 훈증효과를 검증하였다. ㈜농심의 원주, 강릉, 안동, 순천, 광주, 전주, 제주물류센터에서 화랑곡나방 유충, 성충, 어리쌀바구미성충, 거짓쌀도둑거저리 성충, 수시렁이류 유충을 대상으로 이산화염소 훈증효과를 조사한 결과, 원주의 경우 처리구에서 3일째 화랑곡나방 성충과 수시렁이 유충 생존률이 0%였으며, 강릉도 각각 13.33, 16.6%로 낮게 나타났다.안동에서는 무처리구에서 화랑곡나방 유충과 성충의 7일째 생존률이 32, 23.33%, 처리구는 10.34, 0%, 화랑곡나방성충과 어리쌀바구미 성충의 경우 순천 처리구에서 8일째 모두 0%였으며, 광주 처리구에서는 각각 8일, 9일째0%, 전주 처리구에서도 각각 9일, 8일째 0%로 무처리구보다 생존율이 낮았다. 7곳의 물류센터에서 이산화염소처리구에서 대상해충들의 생존률이 낮게 조사되어 이산화염소의 방충효과가 있는 것으로 판단되었다.

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.

This study aims to compare the ease of men's slim pants patterns, and to analyze the fit and appearance through the 3D virtual garment system. The study selected four educational materials and one industrial pattern of slim pants for a total of five items. The CLO 3D Modelist program was utilized to carry out the appearance evaluation through virtual wearing and opacity, and a comparison was performed regarding the clothing pressure when the virtual model was standing and walking. The results of our comparison of the patternmaking for slim pants showed that pattern C pants had the greatest ease on the waist circumference, while B pants showed no ease. The C and E pants also had the most ease on the hip measurement. In the appearance evaluation, A pants received the most favorable results, followed by D, E, B, and C, in descending order. The clothing pressure appeared to be mainly red on the waist, crotch, and hem when standing in all pants, so the clothing pressure was high. While walking, the stress appeared to be different for the left and right parts of the body, and the most significant difference was observed on the thigh area.

오미자의 위생과 저장성에 관여하는 미생물(총 호기성 세균, 효모 및 곰팡이균)의 저감을 위해서 세척수 종류(물, ClO2, H2O2) 및 농도별 이산화염소수(ClO2 10 ppm, ClO2 15 ppm, ClO2 20 ppm, ClO2 25 ppm, ClO2 30 ppm)처리에 따른 세척시간(30~90초) 및 세척배수(×1~×4)을 달리 처리 하여 오미자 표면에 존재하는 총 호기성 세균수, 효모 및 곰팡이균수를 측정하였다. 오미자의 세척수 종류에 따른 미생물 균수 측정 결과, 세척하지 않은 구(control) 및 물세 척 처리구보다 이산화염소수 처리구 및 과산화수고 처리구 가 총세균, 효모 및 곰팡이 균수가 감소하였음을 확인하였 다. 이산화염소(ClO2)수를 이용한 오미자의 세척시간에 따 른 미생물 균수 측정 결과 총 세균과 효모 및 곰팡이는 이산화염소 농도 30 ppm 에서는 30초, 15 ppm에서는 60초, 10 ppm에서는 90초 처리시 검출되지 않았다. 또한 세척 배수에 따른 미생물 사멸 효과는 이산화염소 농도 30 ppm 에서는 ×1, 20 ppm에서는 ×2, 15 ppm에서는 ×4로 처리시 총 세균과 효모 및 곰팡이가 측정되지 않았다. 이런 결과로 미루어 보아 이산화염소수 처리구는 이산화염소수의 농도 가 증가하고 세척 배수가 증가함에 따라 미생물 저감화 효과를 확인할 수 있었다.

농산물의 미생물학적 안전성에 대한 요구가 증대되면서 미생물에 의한 농산물의 오염 및 균의 발생을 최소화하기 위해 이산화염소() 가스를 이용한 포도저장 실험을 수행하였다. 실험 결과 중량감소율은 상온, 저온저장 모두 20 ppm+Ny/PE/L-LDPE 처리구가 가장 적었고 가용성 고형물 함량은 상온, 저온저장 모두 무처리구가 다른 포장구에 비해 높은 값을 나타내었으며 20 ppm+Ny/PE/L-LDPE 처리구는 감소했다. 적정산도 값은 상온, 저온