• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.602-607
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• 1998

Changes in microbial count, enzyme, texture and color during storage of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at 400 MPa for 5 min. Pressurized dongchimi stored at $4^{\circ}C\;(PS4)\;and\;37^{\circ}C\;(PS37)$ were compared with control $(stored\;at\;4^{\circ}C)$. PS4 and PS37 maintained their initial pH values during storage. Lactic acid bacteria, yeast and mold were not detected during storage in pressurized dongchimi. Pectinesterase, polygalacturonase activities and hardness of pressurized dongchimi decreased during storage. PS4 maintained its hardness longer than both control and PS37 during storage. The yellowness of PS37 was too high compared to control and PS4, indicating that storage of pressurized dongchimi at $37^{\circ}C$ was undesirable.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.231-238
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• 1987

Two kinds of soy pastes with different colors (reddish brown and yellowish white) were dehydrated by freeze drying in powder form. Hygroscopic behaviors of powdered soy pastes were investigated under the conditions of various water acitivities (0.11-0.88) and three different temperatures (25,40 and $50^{\circ}C$), and presented a kinetic and thermodynamic interpretatons in the view point of qualities and storage stability. Moisture absorption isotherms of powdered soy pastes were of type II according with BET classification and can be described by the Henderson's empirical equation. The safe storage moisture levels calculated by the Laurie's equation were ranging from 5.5 to 3.98% dry basis with oaring temperatures. The moisture absorption process for powdered soy paste followed the Ist order kinetic in the difference of equilibrium moisture content and arbitrary moisture content and the initial step was characterized by very fast absorption of moisture. The change of, dispersion capacity and color difference for powdered soy paste were extremely dependent upon water activity under the storage and the maximum stability was found at safe storage moisture levels. Also, the variation of thermodynamic parameters with moisture content was significant at safe storage moisture content levels and suggested d the considerable correspondence to storage stability of powdered soy paste.

• Proceedings of the KIPE Conference
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• 2020.08a
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• pp.212-214
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• 2020

리튬이온 배터리를 고온의 환경에서 장시간 운용함에 따라 배터리 내부 물질의 변형 및 특성 변화가 발생하여 안전성의 문제가 발생하게 된다. 배터리의 안전성을 향상하기 위해 배터리의 고장 및 이상 상태를 진단 및 탐지하는 기법들의 연구가 진행되고 있다. 본 논문에서는 배터리의 이상 상황을 모사하기 위해 열폭주의 한 가지 방법인 고온의 환경에서 배터리의 특성 변화를 전기화학적 임피던스 분광법을 통해 분석하였으며, 등가회로 모델의 특성 인자를 활용하여 이상 상황을 탐지할 수 있는 이동 평균 추세선 기반의 이상 탐지 기법을 제안하며, 열폭주가 발생한 데이터를 통해 이상 탐지 기법을 검증한다.

• Proceedings of the Korean Information Science Society Conference
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• 2000.04b
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• pp.187-189
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• 2000

이동통신망을 통해 제공되는 부가 서비스는 통신에 많은 시간이 소요되기 때문에, 데이터베이스의 접근에 허용되는 시간은 수 밀리 초에 불과한다. 이런 이유로, 이동통신 사업자들이 간단한 주 메모리 저장 시스템을 자체 개발하여 사용하기도 하는데, 이와 같은 저장 시스템은 많은 경우 동시성 제어나 회복기능을 제공하지 않는다. 이와 같은 저장 시스템이 이동통신 부가 서비스의 하나인 SMS에 사용되었을 때에는 시스템 장애 등이 발생 할 경우 메시지가 손실될 가능성이 존재한다. 그러나, 주 메모리 DBMS를 사용하면 보다 안정적으로 이와 같은 목적을 달성 할 수 있다. 본 논문에서는 주 메모리 DBMS 기술을 SMS에 적용하여, 주 메모리 DBMS 기술의 이동통신 부가서비스에 대한 효용성을 확인해보고자 한다. 주 메모리 DBMS를 사용하여 구현한 SMSC는 초당 120여 메시지를 전송할 수 있는 수준의 성능을 보였으며, 이는 동시성 제어나 회복기능을 제공하지 않는 주 메모리 저장 시스템을 사용하는 SMSC의 50% 정도의 성능이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.67-74
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• 1982

The effect of various pH levels, temperatures. organic acids, inorganic salts, metal ions on the stability of the anthocyanins pigment (pH 3.7) from the juice of raspberries were investigated. Initial absorption of total anthocyanin was decreased as pH increased from 1.0 to 7.0. Total amount of anthocyanin reached the highest at pH 3.7 and least at pH 7.0. The total anthocyanin content decreased rapidly with the increasing temperature. Many organic acids were found to enrich and stabilize the color density at 520nm in anthocyanin solution (pH 3.7). The hyperchromic effect of saturated n-carboxylic acid increased in the following order; formic acid> acetic acid>n-butyric acid>propionic acid. On the polycarboxylic acid, especially, malic acid showed 550$\sim$930% higher than control group. On the inorganic salts (0.5M), sodium perchlorate had the most hyperchromic effect and followed by sodium sulfate>sodium chloride>sodium phosphate, monobasic. Among the metal ions, both aluminium ion and cupric ion much more accelerated the anthocyanins degradation as compared with other metal ions.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1865-1870
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• 2014

To synthesize ${\omega}$-3 and ${\omega}$-6 balanced polyunsaturated fatty acid (PUFA) oil mixture, flaxseed oil and sesame oil were mixed and their anti-oxidative and sensory characteristics analyzed. For the fatty acid composition analysis results, the ${\omega}$-3 and ${\omega}$-6 PUFA ratios of the F20S80 oil mixture (flaxseed oil 20% and sesame oil 80% oil mixture) and F10S90 (flaxseed oil 10% and sesame oil 90% oil mixture) were represented as 1 to 10 and 1 to 5 ratio for ${\omega}$-3 and ${\omega}$-6 PUFA content from 4.4% to 42.1% and 8.9% to 39.7%, respectively. Since these were within 1:4~1:10 for healthy functional ${\omega}$-3 and ${\omega}$-6 balanced PUFA oil mixtures, these oil mixtures were healthy functional oil mixtures. To analyze anti-oxidative effects, acid values were analyzed. Samples were stored at room temperature, 70% relative humidity (RH) and $45^{\circ}C$, and 70% RH for 16 weeks. The acid value between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. The sensory characteristics such as oxidative odor and sesame odor and taste were not statistically significant among F20S80, F10S90, and sesame S100. Sensory characteristics between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. In conclusion, the sensory and oxidative characteristics of F10S90 were similar to those of S100. Therefore, F10S90 oil mixture should be used as a ${\omega}$-3 and ${\omega}$-6 balanced PUFA healthy functional oil mixture with high anti-oxidative effects.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10c
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• pp.266-268
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• 2000

이동 컴퓨팅 환경에서 이동호스트에게 멀티캐스팅을 지원하기 위하여 많은 연구들이 진행되어 왔다. 그 결과 여러 가지 프로토콜이 제안되었다. 대부분의 프로토콜은 멀티캐스팅을 관리하는 에이전트를 두고 이를 지원하는 방식을 취하고 있다. 그러나, 이러한 방식은 하나의 에이전트에 과부하가 발생할 수 있으며, 에이전트의 과부하를 분산시키고, 에이전트의 안정성을 높이는 방법을 제안하고자 한다. 본 논문에서는 에이전트의 과부하를 분산시키고, 에이전트의 안정성을 높이는 방법을 제안하고자 한다. 본문에서 제안하는 방식은 다중 에이전트를 통하여 단일 에이전트에 등록되는 이동노드의 수를 줄이고, 다른 에이전트의 이동노드 등록 정보를 주기적으로 저장하여 신뢰성을 높이고자 하였다.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.1-5
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• 1988

Changes in the quality characteristics of three sizes of boiled-dried anchovies packaged in kraft paper laminated with 0.03 mm PE film during storage for six months at $5^{\circ}C$ were studied. In case of Dae-myul (78-80mm), the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter-Scale color values. L, a, and b, were higher than those in Joong-myul (45-49 mm) or So-myul (30-34 mm). Organoleptic evaluation suggests that boiled-dried anchovy be good in sequence as So-myul, Joong-myul and Dae-myul. Shelf life of Dae-myul was half times lower than that of Joong-myul or So-myul. Regression equation for the sensory score prediction with lipid oxidative browning was determined.

• Tunnel and Underground Space
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• v.14 no.1
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• pp.16-25
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• 2004

As underground caverns have many advantages such as safety and operation, they can also be used for gas storage purpose. When liquefied gas is stored underground, the cryogenic temperature of the gas affects the stability of the storage cavern. In order to store the liquefied gas successfully, it is essential to estimate the exact temperature distribution of the rock mass around the caverns. The main purpose of this study is the development of theoretical solution to be able to estimate the temperature distribution around storage caverns and the assessment of the solution. In this study, a theoretical solution and a conceptual model for estimating two and three dimensional temperature distribution around the storage caverns are suggested. Based on the multi-dimensional transient heat transfer theory, the theoretical solution is successfully derived by assuming the caverns shape as simplified geometry. In order to assess the theoretical solution, by performing numerical experiments with this multi-dimensional model, the temperature distribution of the theoretical solution is compared with that of numerical analysis. Furthermore, the effects of the caverns size are investigated.