• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.2
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• pp.138-143
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• 2016

In the present study, silk fibroin (SF) was dissolved in $CaCl_2/H_2O/EtOH$ solution at $85^{\circ}C$. After the dissolution, the SF solution was cooled down and stored at $4^{\circ}C$ for 28 d. The stability of the solution's viscosity and electrospinnability was observed to examine the stability of SF molecules during storage in $CaCl_2/H_2O/EtOH$ solution. The viscosities of $SF/CaCl_2/H_2O/EtOH$ solution and SF formic acid solution did not change during 28 days' storage of SF in $CaCl_2/H_2O/EtOH$ solution. The electrospinnability of the SF solution, mean diameter of the electrospun SF fiber, and crystallinity index of electrospun SF web did not change, regardless of the length of the storage period. These results imply that SF molecules do not degrade during 28 days' storage in $CaCl_2/H_2O/EtOH$ solution.

• Solar Energy
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• v.11 no.2
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• pp.41-50
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• 1991

Heat transfer phenomena and temperature characteristics in heat storage and release process in the heat storage system using PCM(Phase Change material) were studied experimentally. The melting points of Octacosane paraffin($C_{28}H_{58}$) and sodium pyrophosphate decahydrate ($Na_4P_2O_7{\cdot}10H_2O$) used for phase change materials are $62^{\circ}C$ and $79^{\circ}C$ respectively. Experiments were performed in order to investigate temperature distributions, the heat storage quantity and the release quantity on octacosane paraffin and sodium pyrophosphate decahydrate for heat storage and release in the heat storage system. Furthermore the comparison of these characteristics between paraffin and $Na_4P_2O_7{\cdot}10H_2O$ were evaluated. In case of the paraffin, temperature slowly increased at early heat storage process by natural convection, while temperature of $Na_4P_2O_7{\cdot}10H_2O$ rapidly increased the dominant role played by conduction at early heat storage processing Also, during the heat storage and release process in case of the paraffin, it was observed that the variation of temperature of the neighborhood of wall and center in the top and bottom of the tube exhibited a great difference, however in $Na_4P_2O_7{\cdot}10H_2O$, it was observed that the variation of temperature exhibited a little difference. And heat storage quantity of each PCM of identity mass in heat storage process was shown that $Na_4P_2O_7{\cdot}10H_2O$ exhibited more by 16 percents than paraffin.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.722-728
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• 1997

This study was investigated to find storage material of thermal energy storage system for a vehicle with the basic material of $Ba(OH)_2{\cdot}8H_2O$ and to test a feasibility of it. Experiment was investigated usability for long time and state change and thermal property after cycle with $Ba(OH)_2{\cdot}8H_2O$ and misxture doping additive to it. The result of this research indicated the mixture adding $Sr(OH)_2{\cdot}8H_2O$ to $Ba(OH)_2{\cdot}8H_2O$ have high feasibility as storage material for thermal energy storage system. This mixture did not exhibit the state change during 1300 cycles and the rate of decrease of heat realese energy was about 2%, relatively low value.

• Korean Journal of Poultry Science
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• v.43 no.1
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• pp.31-38
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• 2016

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

• Culinary science and hospitality research
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• v.3
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Applied Chemistry for Engineering
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• v.7 no.4
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• pp.726-734
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• 1996

This study was carried oui to find a proper heat storage material and iris container for the thermal energy recovery system of a vehichle. For this purpose, various phenomenon during phase change from solid to liquid and vice versa for three kind material, octahydrate barium hydroxide, naphthalene and acetamide, are experimentally investigated. Also three type material such as pyrex glass, polyethylene and cupper are tested the feasibility as being a container of heat storage material. From this experimental results, $Ba(OH)_2{\cdot}8H_2O$ showed high possibility as good storage media with condition of long life cycle and stable phase change, and cupper was found out as proper container of $Ba(OH)_2{\cdot}8H_2O$.

• Food Science and Preservation
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• v.6 no.2
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• pp.153-160
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• 1999

This study was carried out to investigate the production of C$_2$H$_4$ and CO$_2$, and the change of flesh firmness and peel color in 'Fuji' apples during CA storage. ACC oxidase activity was more inhibited by the low O$_2$ concentration, and the low level of internal C$_2$H$_4$ in apples was maintained under the low O$_2$ conditions during 8 months storage. Especially, the level of internal C$_2$H$_4$ in apples was maintained below 1 ppm during storage under 1% O$_2$+1% CO$_2$ at 0$^{\circ}C$, and not much changed for 7 days in air at 20$^{\circ}C$ after storage. The influence of CO$_2$ on the C$_2$H$_4$ production was dependent on the O$_2$ concentration. Increasing of CO$_2$ concentration with 3% O$_2$ decreased the C$_2$H$_4$ Production during storage, but that with 1% O$_2$increased. Internal C$_2$H$_4$ concentration and the rate of CO$_2$ evolution in apples showed the close correlation. Internal CO$_2$ concentration of apples was positively related to the rate of CO$_2$ evolution and maintained the lower level in 1% O$_2$+1% CO$_2$ than the other conditions during storage but nu different in the increment after storage. The relationship between C$_2$H$_4$ and CO$_2$ production was exhibited in CA and the short-term air stored apples, but not in the long-term air stored apples. Loss of flesh firmness and green color in apples was more less in storage condition retarded effectively the production of C$_2$H$_4$ and CO$_2$.

• Journal of Preventive Medicine and Public Health
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• v.35 no.1
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• pp.72-75
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• 2002

Objectives : To evaluate the health hazards in the underground storage facilities of ginger roots. Methods : The authors reviewed the emergency rescue records from the Seosan fire department over the period Jan 1, 1996 to Aug 31, 1999. The atmospheres in 3 different underground storage locations were analyzed for $O_2,\;CO_2,\;CO,\;H_2S\;and\;NH_4$. Results : From the emergency records, we were able to identify 20 individuals that had been exposed to occupational hazards in the underground storage facilities. Among these 20 cases, 13 were due to asphyxiation (resulting in f deaths) and 7 were due to falls. In the first atmospheric tests, peformed on Feb 25, 1998, the O2 level inside the underground storage facility, located about $5{\sim}6$ meters below the surface, was 20.6% and the $CO_2$ level was about 1,000 ppm. CO, $H_2S\;and\;NH_4$ were not detected. In the second tests on Jul 6, 1999, measurements of the $O_2$ level at 3 meters below the surface in two different storage locations were 15.3 and 15.1%. And the $O_2$ levels inside the storage facilities were 12.2 and 12.1%. The $CO_2$ level was above 5,000 ppm (beyond upper limits of measurement). CO, $H_2S\;and\;NH_4$ were not detected. Conclusions : We conclude that asphyxiation in the underground storage facilities for ginger roots was not due to the presence of toxic gases such as CO, $H_2S\;and\;NH_4$, but rather the exclusion of oxygen by carbon dioxide was responsible for causing casualties. For the development of a hazard free working environment, safety education as well as improvements in storage methods are needed.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.279-284
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• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.