• Nuclear Engineering and Technology
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• 제50권2호
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• pp.313-317
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• 2018

Licenses for the storage of spent nuclear fuel (SNF) and vitrified highly active waste in casks under dry conditions are limited to 40 years and have to be renewed for prolonged storage periods. If such a license renewal has to be expected since as in accordance with the new site selection procedure a final repository for spent fuel in Germany will not be available before the year 2050. For transport and possible unloading and loading in new casks for final storage, the integrity and the maintenance of the geometry of the cask's inventory is essential because the SNF rod cladding and the cladding of the vitrified highly active waste are stipulated as a barrier in the storage concept. For SNF, the cladding integrity is ensured currently by limiting the hoop stress and hoop strain as well as the maximum temperature to certain values for a 40-year storage period. For a prolonged storage period, other cladding degradation mechanisms such as inner and outer oxide layer formation, hydrogen pick up, irradiation damages in cladding material crystal structure, helium production from alpha decay, and long-term fission gas release may become leading effects driving degradation mechanisms that have to be discussed.

• 동아시아식생활학회지
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• 제14권3호
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• 동아시아식생활학회지
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• 제16권4호
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• pp.458-467
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• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.

• 동아시아식생활학회지
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• 제12권2호
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Applied Biological Chemistry
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• 제26권4호
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• pp.255-260
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• 1983

산가(酸價)는 모든 조건(條件)에서 저장(貯藏) 4개월(個月)에서 9개월(個月)까지 뚜렷하게 증가(增加)하였다. 그러나 옥소가(沃素價)는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였고 또한 통기저장(通氣貯藏)이 밀봉저장(密封貯藏)보다 높았다. steryl ester는 기간(期間)이 길수록 LA에서는 증가(增加)되었으나 DS에서는 감소(減少)하였다. triglyceride는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 DS에서는 감소정도(減少程度)가 미약(微弱)하였으나 LA, DA와 LS에서는 감소정도(減少程度)가 컸다. 야-glycerid는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였으며 LA가 가장 높고 DS와 LS가 가장 낮았다. free fatty acid는 저장(貯藏) 9개월(個月)까지는 현저(顯著)히 증가(增加)하였다가 9개월(個月) 이후(以後)는 거의 변화(變化)하지 않았다. phospholipid는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 밀봉저장(密封貯藏)이 통기저장(通氣貯藏)보다 감소정도(減少程度)가 적었다. 유리(遊離) sesamol은 총지방량(總脂肪量)의 $0.0021{\sim}0.0058%$이며 모든 저장조건(條件)에서 저장기간(期間)이 길수록 증가(增加)하였으나 결합(結合) sesamol과 ssamolin은 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였다. sesamin은 총지방량(總脂肪量)의 $0.65{\sim}1.18%$로서 저장조건(條件)에 따른 변화(變化)는 일정(一定)한 경향(傾向)이 없었다.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• The Journal of Advanced Prosthodontics
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• 제9권3호
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• pp.182-187
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• 2017

PURPOSE. Vinyl polyether silicone (VPES) has a different composition from other elastomeric impression materials as it combines vinyl polysiloxane (VPS) and polyether (PE). Therefore, it is important to study its properties and behavior under different test conditions. This study investigated the dimensional stability of 5 VPES consistencies when stored for up to 2 weeks, with and without using a standard disinfection procedure. MATERIALS AND METHODS. 40 discs of each VPES consistency (total 200) were made using a stainless steel die and ring as described by ANSI /ADA specification No. 19. 20 discs of each material were immersed in a 2.5% buffered glutaraldehyde solution for 30 minutes. Dimensional stability measurements were calculated immediately after fabrication and repeated on the same discs after 7 and 14 days of storage. The data was analyzed using two-way ANOVA with a significance level set at ${\alpha}=0.05$. RESULTS. The discs mean contraction was below 0.5% at all test times ranging from $0.200{\pm}0.014$ to $0.325{\pm}0.007$. Repeated measures ANOVA showed a statistically significant difference after 2-week storage between the disinfected and non-disinfected groups (P < .001). Although there was no statistically significant difference between the materials at the time of fabrication, the contraction of the materials increased with storage for 1 and 2 weeks. CONCLUSION. The dimensional changes of VPES impression discs after disinfection and prolonged storage complied with ANSI/ADA standard. The tested VPES impression materials were dimensionally stable for clinical use after disinfection for 30 minutes in glutaraldehyde and storage for up to 2 weeks.

• 한국식품조리과학회지
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• 제16권6호
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• pp.511-520
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• 2000

약포의 첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향을 알아보기 위하여 저장상, 기계적 특성과 관능검사를 실시하였다 육포의 저장 기간 중에 수분활성 도는 경시적으로 감소경향을 나타내었고 저장 5주에는 꿀과 조청을 첨가한 천연건조시료(N-H, N-R)가 모두 0.71로 가장 낮은 값을 보였다. 모든 시료의 pH는 저장에 따라 감소하였으며 꿀을 첨가하여 열풍 건조한 육포(H-H)가 5.22로 가장 낮았다. 색도의 L, a, b값은 저장기간 중에 모두 감소 경향을 보였다. 저장기간 중 모든 시료에 있어서 TBA값이 증가하는 것으로 나타났고, 설탕시립첨가육포(N-S, H-S, S-S)는 건조방법과 관계없이 가장 낮은 값을 보였으며 꿀첨가육포(N-H, H-H, S-H)가 가장 높았다. 모든 시료의 총미생물수와 젖산균수는 저장 기간이 경과함에 따라 증가하였으며, 저장 5주시 설탕시럽첨가 열풍건조한 육포(H-S)가 가장 낮았다. 모든 시료의 기계적 조직특성은 저장기간이 경과함에 따라 증가하였다. 탄력성과 응집성은 대체로 꿀첨가시료가 가장 높았고 씹힘성과 점착성·견고성은 설탕시럽첨가 천연건조 시료가 가장 높게 나타났다. 천연건조시료는 포장방법에 관계없이 거의 모든 항목에 걸쳐 저장기간이 경과함에 따라 관능점수가 감소하였고, 열풍건조시료들의 관능점수는 포장방법에 관계없이 천연건조시료들에 비해 현저히 높은 점수를 나타내었다.

• 한국초지조사료학회지
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• 제38권1호
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• pp.1-6
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• 2018

이 연구는 저장기간 및 비닐겹수에 따른 귀리 사일리지의 사료가치 및 사일리지 품질특성을 구명하고자 수행하였다. 귀리 사일리지의 조단백질 함량은 저장기간 모두 사일리지 제조 전에 비해 높아지는 경향을 보였고, 저장기간이 길어질수록 높은 값을 보였지만 통계적인 유의성은 없었다. 비닐겹수에 따라서는 6겹 처리한 처리구가 4겹보다 높은 경향이었다. NDF와 ADF 함량 역시 저장기간 모두 사일리지 제조 전보다 높은 경향을 보였고, 저장기간 및 비닐겹수에 따라서는 비슷하였다. TDN 함량은 저장기간 모두 사일리지 제조 전보다 낮은 경향이었고, 저장기간 및 비닐겹수에 따라서는 비슷한 값을 보였다. pH는 저장기간이 길어짐에 따라 낮아지는 경향을 보였고, 비닐겹수에 따라서는 6겹에서 낮은 값을 보였다. 유기산 함량에서는 저장기간이 길어짐에 따라 젖산함량과 초산함량은 약간 증가하는 경향을 보였고, 낙산함량은 유의적으로 증가하는 경향이었다(p<0.05). 비닐겹수에 따라서는 6겹에서 4겹보다 높은 젖산함량과 낮은 낙산함량을 보였다(p<0.05). 따라서 귀리 사일리지는 4겹으로 처리했을 경우에는 6개월 안에 사용하고, 장기저장을 고려한다면 6겹이상으로 처리하는 것이 바람직하다고 판단된다.

• 원예과학기술지
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• 제17권6호
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• pp.762-764
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• 1999

전처리 후 저장방법, 저장온 습도, 저장기간 등 저장조건에 따른 절화품질과 수명을 비교함으로써 절화장미의 관상가치를 향상시키고자 본 실험을 수행하였다. 건식-저온처리의 경우 상자 내부의 온도가 저장고의 온도조건과 같은 $3^{\circ}C$를 유지하는데 12시간이 소요되었으며 습도는 20시간 경과 후 99%를 유지하였다. 꽃목굽음은 aluminum sulfate 혼합액 전처리에서 지연되었으며, 저장온도에서는 저온이, 저장방법에서는 습식이 적게 발생하는 것으로 나타났다. 흡수량은 저장시간이 길어질수록 상온($25^{\circ}C$)저장 보다는 저온($3^{\circ}C$)저장에서 높게 나타났다. 화경은 저장기간이 길어짐에 따라 처리별로 작아지는 경향을 보였으며 건식 저장보다 습식 저장에서 화경이 큰 것으로 나타났다. 절화수명은 aluminum sulfate 혼합액 전처리에서 저장기간에 관계없이 연장되었다. 습식저장은 건식보다 절화수명이 연장되었고 저장시간이 길어질수록 그 효과는 뚜렷하였으며, 저온저장($3^{\circ}C$)이 상온($25^{\circ}C$)에 비해 절화수명이 연장되었다.