• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.98-104
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• 2009

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and ${\alpha}$-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.247-255
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• 2009

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at $30{\pm}5^{\circ}C$ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

• Journal of Life Science
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• v.25 no.12
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• pp.1362-1369
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• 2015

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.363-370
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• 1988

An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at $40^{\circ}C$. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE $(20{\mu}m/40{\mu}m)$ or polyester/viniliden chloride/polypropylene $(12{\mu}m/15{\mu}m/50{\mu}m)$ film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at $30^{\circ}C$.

• Food Science and Preservation
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• v.19 no.3
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• pp.420-427
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• 2012

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% $O_2$+20% $CO_2$+5% $N_2$) and low oxygen-MAP (LOMAP, 0% $O_2$+20% $CO_2$+80% $N_2$) at $4^{\circ}C$ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE $H^{\circ}$ value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE $L^*$,$a^*$, and $C^*$ values. HOMAP maintained a lower TRA, MetMb concentration, and CIE $H^{\circ}$ value but had higher R630-R580 and CIE $L^*$, $a^*$, and $C^*$ values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

• Computational Structural Engineering
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• v.2 no.2
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• pp.53-62
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• 1989

In recent times, the subterranean caverns for storing crude oils and oil products are increasingly needed. The elasto-VIScoplastic DYNamic finite element analysis program(VISDYN) has been developed in order to investigate dynamic responses of the storage cavity. And validity of the program is studied through a numerical example. Mohr-Coulomb yield criterion is adopted and associated flow rule is assumed. Geometrically nonlinear behaviour is taken into account using a total Lagrangian formulation. In dynamic deformation reponses, the difference between the steady state displacements and the unsteady state ones by the static analysis can be neglected.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.615-623
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• 1998

The garlic juices were extracted and concentrated by heating at $90^{\circ}C$, by using a rotary vacuum evaporator at $45^{\circ}C$, or by freezing at $-50^{\circ}C$ until the volume was reduced to 70% of the original volume. The concentrated juices were kept at $4^{\circ}C\;or\;25^{\circ}C$ for 60 days and the changes of bacteria and color were monitored every 10 days. Flavors of the raw garlic juices, concentrated garlic juices, and garlic powder by hot-air drying were analyzed monthly using GC and GC/MS. The CFUs/mL of mesophilic and psychrotrophic bacteria in the garlic juice concentrated at $90^{\circ}C$ were lower about 1 to 2 log cycles than those of other concentrated juices. Hunter L, a, and b values in the raw garlic raw juice and the juice concentrated at $-50^{\circ}C$ significantly increased at the beginning of storage, in particular, when they were stored at $25^{\circ}C$. The garlic juice concentrated at $45^{\circ}C$ showed relatively low L value but the juice concentrated at $90^{\circ}C$ showed high a value. The main peaks in chromatograms of volatile components identified by GC/MS were 3,3'-thiobis-1-propene, di-2-propenyl disulfide, 3-(methylthio)-1-propene in the raw garlic juice and the concentrated juices, and the juices concentrated at $45^{\circ}C\;or\;-50^{\circ}C$ showed relatively high preservation of garlic flavor.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.05a
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• pp.59.1-59.1
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• 2009

레독스 흐름 배터리 (Redox Flow Battery)는 외부의 탱크 등에 저장해 둔 활성물질(이온 가수가 변화는 금속) 의 용액을 펌프로 전해셀에 공급하여 충전 방전하는 배터리로 신재생 에너지인 풍력과 태양광 발전, 야간의 잉여 전력 저장 등 대용량 전력 저장 장치로 관심이 높아지고 있다. 대표적인 레독스 흐름 배터리로 알려진 바나듐 레독스 흐름 배터리는 이온 교환막 사용으로 인하여 전기전도도, 기계적 강도, 투과도 및 전해질 내의 화학적 안정성 등 여러 가지 문제점과 함께 비용 문제점을 야기한다. 하지만 새로운 용해 납 레독스 흐름 배터리는 이온 교환막을 사용하지 않아 바나듐 레독스 흐름 배터리의 문제점 및 시설비가 절약되는 장점이 있어 새로이 연구되지고 있다. 본 연구는 레독스 흐름 배터리에 주로 이용되는 카본 전극재료의 따라 형성되는 Pb, $PbO_2$ 박막의 미세 구조를 및 에너지 효율 특성을 분석하였다. 실험은 half-cell로 이루어졌으며 작업전극은 Carbon felt, Ordered Graphite, Disordered Graphite, Glassy Carbon 등을 여러 카본 재료를 사용하였고, 상대전극은 Pt, 기준전극으로 Ag/AgCl를 사용하여 Cyclic Voltammetry특성과 충방전 특성을 연구하였다. 전해질은 Lead Carbonate ($PbCO_3$)+Methanesulfonic acid ($CH_3SO_3H$) 들어간 수용성 전해질을 교반을 통해 이용하였다. 여러 carbon 전극재료와 생성된 Pb, $PbO_2$ 막의 표면구조, 미세구조, 상들의 변화는 XRD, SEM, EDX, Raman등을 통하여 분석하였으며, 전기화학 공정의 변수와 전극에 따른 에너지 효율특성에 대하여 고찰해 보았다.

• Journal of the Korean Institute of Gas
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• v.28 no.2
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• pp.7-16
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• 2024

This study presents investigation on the technical characteristics and field cases of the salt cavern storage method for large-scale hydrogen storage. The salt cavern storage method enables effective hydrogen storage compared to other methods due to the low porosity and permeability of the rock salt that constitutes the cavern, which is not likely to leak and requires a small amount of cushion gas for operation. In addition, there is no chemical reaction between rock salt and hydrogen, and multiple injection/withdrawl cycles can be performed making it effective for peak shaving and short-term storage. The salt cavern is formed in three stages: leaching, debrining, and filling, and leakage tests are conducted to ensure stable operation. Field applications are currently performing to meet industrial demand in the surrounding area of four sites in the UK and Texas, USA, and salt cavern operation is being prepared for energy storage in European countries such as Germany and France. The investigated results in this study can be utilized as a basic guideline for the design of future hydrogen storage projects.