• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.83-84
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• 2000

식품저장의 목적은 수확한 식량이나 가공식품의 관능적 품질과 영양가의 손실 속도를 줄이고 유해 미생물의 증식 가능성을 배제하는 데 있다. 그러나 어떠한 저장 방법을 써도 관능적 품질의 손상과 영양가의 손실을 완전히 정지시킬 수는 없다. 즉 모든 저장식품은 시간의 경과에 따라 언젠가는 먹을 수 없을 정도로 변하게 되어 있으며 주어진 조건에서 제품이 일정수준의 품질을 유지할 수 있는 기간을 곧 저장 수명 또는 품질수명(shelf-life)이라고 정의할 수 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.85-86
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• 2000

Shelf-life라 함은 주어진 조건에서 제품이 일정수준의 품질을 유지할 수 있는 기간으로 저장 수명 또는 품질수명이라고 한다. 경제성장과 더불어 소지자들은 건강한 식생활에 대한 관심이 고조되고 있는 지금 관능적 기호만을 충족시킬 수 있는 제품보다는 보다 정확한 제품의 설명이 요구되기도 한다. 특히 연제품 중에서 가장 전통적이고 대중적인 찐어묵은 건강식품의 선호, 높은 영양수준으로 인하여 그 수요량이 계속해서 증가하고 있는 실정이다. 따라서 이러한 제품에 대한 식품 안정성 문제는 충분히 검토되어야 한다고 생각된다. (중략)

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.163-167
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• 2017

The service life extension of the missile can reduce the replacement cost of the missile, maintain the combat power, and consist of the lifetime assessment of the shelf-life(energetic) items, the maintenance of the missile and upgrade of the related components. This technology should be developed together with the missile system and advanced sustainedly. It is a converging technology that combines various fields of expertise and long-term experiences and databases.

• Journal of Pharmaceutical Investigation
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• v.25 no.1
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• pp.9-17
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• 1995

To stabilize omeprazole(OMP), ethylenediamine(ED) complex of omeprazole(OMPED) was prepared by reaction between OMP and ED in methanol, and the complex formation was confirmed by the instrumental analysis, i.e., IR, DSC, EA, NMR, MS and XRD. The rates of decomposition of OMP and OMPED in aqueous solution and the shelf lives at standard temperature were measured by accelerated stability analysis. The results are summarized as follows; The mole ratio of OMP and ED in OMPED complex is 1:1, the energy of formation within OMPED might be combined between polar imidazole group of OMP with induced a dipole amine group in the readily polarizable ED molecule. At standard temperature the degradation rate constant of OMP in aqueous solution is $2.540{\times}10^{-2}\;hr^{-1}$ and the shelf life is 4.15 hrs, and in the case of OMPED the degradation rate constant is $7.986{\times}10^{-4}\;hr^{-1}$ and the shelf life is 131.96 hrs. So, the OMPED has about 31 times longer shelf life than OMP. The activation energy of OMP and OMPED are 5.23 and 18.55 kcal $mole^{-1}$ respectively. The stability of OMP is dependent chiefly on pH in the solutions and it decomposes readily in acidic medium by hydrogen ion catalized reaction but becomes stable beyond pH 9.0. In case of the ED-complex, OMPED is stable in neutral as well as in dilute acidic solutions even in pH 6, OMPED is very stable to light(UV), that is, the rate constant and shelf life of OMP are $k=1.0188{\times}10^{-2}\;day^{-1}$, $T_{90%}=4.5 \;days$, on the other hand, the those of OMPED are $k=7.138{\times}10^{-4}\;day^{-1}$, $T_{90%}=64.1\;days$, respectively. From the above results, it is thought that new dosage forms could be developed by using the OMPED as a potential OMP complex.

• IEMEK Journal of Embedded Systems and Applications
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• v.9 no.2
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• pp.75-80
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• 2014

Energy consumption of sensor nodes is minimized because it has limited energy generator in wireless sensor network. Electronic shelf label system is one of application fields using wireless sensor networks. Battery size of small apparatus for displaying price is restricted. Therefore its current consumption have to be minimized. Furthermore the method for minimization of peak current would be considered because life cycle of coin battery used to display or RF is vulnerable to intensity of drain current. In this paper, we analyze current consumption pattern of low-power electronic shelf label system. Then we propose the method for minimization of current consumption by modification of software and hardware. Current consumption of the system using proposed method are approximately 15 to 20 percent lower than existing system and the life cycle of the system is approximately 10 percent higher than existing system.

• The monthly packaging world
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• s.254
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• pp.82-89
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• 2014

• Food Industry And Nutrition
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• v.3 no.3
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• pp.8-13
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• 1998

• The monthly packaging world
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• s.365
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• pp.90-98
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• 2023

• Food Science and Biotechnology
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• v.15 no.3
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• pp.431-436
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• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.