• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.377-381
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• 2010

This study was carried out to access the stauts of pyruvic acid and sugars in onion bulbs during storage at room temperature. Pyruvic acid content remained in a steady state until 3 months of storage. However the pyruvic acid content gradually increased as the onions started to root, and rapidly increased after sprouting. There was no difference in dry matter contents during storage.e. Sucrose content increased as storage duration extended, and then gradually decreased right after the onions started to sprout. Fructose content gradually decreased after 45 days of storage, and remained in a steady state after sprouting. Glucose content had a tendency to increase as storage duration extended. Pyruvic acid/total sugar (PA/TS) ratio decreased after 1 month of storage, and then increased after 135 days, and was 83% higher at 150 days of storage than at harvest. Sweetness gradually decreased until 1 month of storage, but thereafter remained steady. Therefore it is desirable that pyruvic acid analysis for sweet onion selection should be conducted before breaking the dormancy.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.255-262
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• 2001

랩포장 및 진공포장이 냉장 돈육이 저장성에 미치는 영향을 조사하기 위해 돈육의 등심부의를 랩포장 및 진공포장한 후 냉장저장하면서 저장기간에 따른 세균수,휘발성 염기질소, pH, 보수력 드립감량, 가열감량 및 경도의 변화를 측정하였다. 랩포장의 경우 일반세균수는 저장 10일에 2.0$\times$$10^{7}$ CGU/㎤의 수준에 달하였고, 휘발성 염기질소 함량은 저장 15d일에 26mg%로서 식육의 부패수준인 20mg%를 초과하였으며 , pH는 저장 7일 이후 급속하게 증가되어 저장 10일에 5.98의 수준이었다. 반면에 진공포장의 경우에는 일반세균수가 저장 30일에 7.7$\times$$10^{6}$ CGU/㎤의수준에 달하였고, 휘발성 염기질소 함량은 저장 30일에 19.8mg%로서 부패수준인 20mg%에 근접하였으며, pH는 저장기간이 경과됨에 따라 매우 완만하게 증가되어 저장 30일에 pH5.75의 수준이었다. 보수력은 저장 1일에는두 시험구가 75.0%의 수준으로 비슷하였으나, 저장기간이 경과됨에 따라 랩포장이 진공포장에 비해 급속하게 증가되었다. 드립감량과 가열감량은 저장초기인 저장 7일까지는 진공포장이 랩포장에 비해 다소 높은 수준이었으나 그 이후에는 랩 포장이 높은 수준이었다. 경도는 두 시험구 모두 저장 1일에 가장 높았고, 저장 기간이 경과됨에 따라 점차 저하되었으며, 랩포장에 비해 전공포장이 비교적 완만하게 저하되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.205.2-205
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• 2003

가정에서는 쌀을 소비할 때 외기 조건 특히, 하절기와 같이 외기 온도가 높을 경우 함수율 감소, 지방산가 증가 및 해충발생 등 품질 손상이 급격히 발생한다. 따라서, 가정에서 쌀을 소비할 때 쌀의 품온을 가능한 낮춰 안전하게 저장하는 방법이 필요하다. 본 연구는 가정용 냉각쌀통을 이용하여 저온에서 쌀을 저장하면서 저장기간 중 품질변화를 측정하여 저온저장특성을 구명하는데 목적이 있다. 가정용 냉각쌀통은 매직 쌀장고(MRH-2501, Tongyang)를 이용하였으며, 대조구로 상온($25^{\circ}C$)에서 쌀을 14주간 저장하면서 1주일 간격으로 시료를 채취하여 함수율, 지방산가, 색도 및 표면변화를 측정하였다. 저장기간이 경과함에 따라 쌀의 함수율은 냉각쌀통의 경우 1.5%(w.b.), 상온저장의 경우 2.1%(w.b.)가 감소하였다. 지방산가는 냉각쌀통에서 저장 14주 후15.1(mg KOH/100g)로 나타났고, 상온저장에서는 8주 후 24.2, 14주 후에는 40.9(mg KOH/100g)로 급격히 증가하였다. 쌀의 색도는 저장기간이 경과함에 따라 증가하는 경향으로 나타났으며, 상온저장이 냉각쌀통에 비해 현저히 높게 증가하였으며, 저장 8주 후부터는 유의적인 차이를 나타내었다. 쌀의 표면에 세포벽은 냉각쌀통에 비해 상온저장에서 저장기간이 경과함에 따라 뚜렷하게 나타났다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.269-273
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• 2004

본 연구는 노계육의 화염처리의 정도에 따른 육질 및 저장 특성의 변화를 구명하고자 수행하였다. 육질특성에서 hardness(경도)는 노계육의 가슴살에서 저장 1일에 화염처리를 하지 않는 처리구에서 4.72kg을 나타냈으며 중처리에서는 4.66kg, 강처리에서는 5.05kg으로 강처리구에서 가장 높게 나타났으나 저장기간이 경과할수록 오히려 강처리구에서 경도의 변화가 가장 크게 떨어져 저장 5일에 1.02kg까지 낮아졌다. 지방산패도(TBA)는 저장 5일에 최대로 증가하였으며 특히 화염처리 수준이 가장 높은 처리구(80PSI)에서 0.21mgMA/kg으로 가장 높은 값을 나타내었다. 단백질산패도(VBN)는 저장 5일에 화염처리하지 않는 처리구에서 4.94mg%를 나타냈고, 중 및 강처리구에서 각각 6.58, 6.57mg%으로 나타나 저장기간이 많을수록 화염처리수준이 증가할수록 값이 증가하는 경향을 나타냈었다. 총미생물 수에서 저장 3일에 화염처리하지 않는 구에서 $4.85Log_{10}\;CFU/cm^2$으로 나타났고, 화염처리 수준이 증가할수록 약간 감소하는 경향을 나타내어 강처리구에서 $4.55Log_{10}CFU/cm^2$수준을 나타냈다. 결과적으로 화염처리 수준이 증가할수록 육질의 경도, 지방산패도 및 단백질 변성도가 증가한 것으로 나타났고, 반면에 총 미생물 수는 저장기간이 경과할수록 낮아지는 것을 알 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.39-46
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• 1985

The fatty acid composition, total number of fatty acid acyl carbon atoms and species of triglycerides from human milk samples obtained during 70 days of lactation from 39 mothers were determined by argentation thin-layer and gas chromatographic procedures. The medium- and long-chain saturated fatty acids(8:0, 1O:0, 12:0 and 14:0) which are formed exclusively by synthesis within mammary gland increased significantly from colostrum to mature milk. Long-chain saturated fatty acids(16 : 0, 22 : 0 and 24: 0) were significantly higher than tile levels found in transitional and mature milk. The precursors of w C- and w 3-series, 18:2 w 6 and 18:3 w 3, were increased slightly in progressing lactation. Colostrum contained significantly higher proportions of 18:1 w 9 and w 6- and w 3- derived long-chain polyunsaturated fatty acids than transitional milk, and these levels were further reduced in mature milk. The triglycerides of human milk lipids which were made up of 30-60 acyl carbon atoms showed a pattern with major contributions made by the glycerides with 44-52 acyl carbon atoms. The levels of triglycerides with less than 46 acyl carbon atoms increased significantly with the elapse of lactation period, whereas those with more than 50 acyl carbon atoms decreased significantly. The fully saturated trig1ycerides increased significantly as the lactation proceeded, but the dienoic triglycerides declined significantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.380-383
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• 2000

국내에서 생산되는 농산물 통조림 중 황도, 백도, 파인애플, 밀감, 포도, 후르츠칵테일, 김치 통조림을 선택하여 실온에서 1년 동안 저장하면서 3개월 간격으로 개봉하여 pH를 비롯하여 주석, 납 함량을 조사하여 다음과 같은 결과를 얻었다. pH는 김치통조림을 제외한 모든 통조림에 서 저장기간의 증가에 따른 변화가 거의 없었다. 통조림 검사항목 중 중금속에 해당하는 납과 주석의 경우 저장기간 증가에 따라 함량이 증가하였으며, pH가 비교적 낮은 통조림의 경우 그 용출정도가 다소 높았으며 pH가 4이상인 김치 통조림에서는 타 시료에 비해 주석 함량이 비교적 낮았다. 저장기간이 12개월 경과 후에도 납, 주석함량은 모두 기준치에 비해 상당히 낮아 식품으로서 안전한 것으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.792-798
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• 2002

Investigations on the microbiological, physicochemical, and sensory characteristics of seasoned Galbi using various packaging methods during storage at $-1^{\circ}C$ revealed no significant differences in pH values and acidities of seasoned Galbi depending on packaging methods and storage periods. Increments of thiobarbituric acid values of seasoned Galbi with non-evacuated packaging and modified atmosphere packaging were superior to those of vacuum packaging and double-film vacuum packaging during storage. Seasoned Galbi with non-evacuated packaging showed the highest volatile basic nitrogen value, and total plate count significantly increased compared to other packaging methods after 15 days storage. Coliform bacteria showed an average count of 2.35 log CFU/g at the beginning of storage, which increased slightly from 7 to 15 days, and was maintained under 4.0 log CFU/g after 15 days storage. The sensory evaluation revealed that non-evacuated packaging scored relatively lower than other methods in color, flavor, off-odor, and overall acceptability after storage.

• Journal of the Korea Convergence Society
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• v.11 no.12
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• pp.457-467
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• 2020

This study was conducted to for the development of nursing education programs suitable for the period by identifying the unmet needs of kidney transplant surgery patients who need continuous self-care according to the elapsed period. The subjects of the study consisted of 84 inpatients and outpatients for up to 1 year after kidney transplant surgery. The data collection period was from February 17 to May 31, 2020, and the collected data were analyzed by Chi-square, independent t-test, one-way ANOVA, and post-test by Scheffé using the IBM SPSS 21.0 program. As a measurement tool, the Comprehensive Needs Assessment Tool in Cancer(CNAT), a tool to assess unmet needs of cancer patients, was modified and supplemented to receive expert validity, and then self-report through a questionnaire consisting of a total of 57 questions. As a result of the study, the average of the total score out of 171points for the unmet needs of kidney transplant patients was 68.28(±38.88), and information and education accounted for the highest score of 17.92(±8.36) out of the eight sub-areas. The unmet needs according to the elapsed period were significantly higher in the 6 months ~1 year group(F=7.57, p=.001) compared to the 3-6 months group. Based on this, it is necessary to develop a nursing intervention program that can provide appropriate information and support at a time when the unmet needs of patients up to increase from 6 months to one year after kidney transplantation increase.

• Journal of the Korea Institute of Building Construction
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• v.18 no.6
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• pp.595-602
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• 2018

Network-based scheduling methods can be classified into CPM method and PERT method. In the network scheduling chart, critical path can be estimated by performing the forward calculation and the backward calculation though the paths in the network chart. In PERT method, however, it is unreasonable to simply estimate the critical path by adding the sum of the activity durations in a specific path, since it does not incorporate probabilistic concept of PERT. The critical path of a PERT network can change according to the target period and deviation, and in some cases, the expected time of the critical path may not be the path with longest expected time. Based on this concept, this study proposes a technique to derive the most-likely critical path by comparing the sum of estimated time with the target time. It also proposes a method of systematically deriving all alternate paths for a network of repetitive activities. Case studies demonstrated that the most-likely critical path is not a fixed path and may vary according to the target period and standard deviation. It is expected that the proposed method of project duration forecasting will be useful in construction environment with varying target date situations.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.1-3
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• 2005

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.