• 한국균학회지
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• 제39권2호
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• pp.122-125
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• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• 한국군사과학기술학회지
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• 제19권3호
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• pp.311-318
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• 2016

This paper shows storage life estimation of next IR(infrared) flare material through accelerated degradation tests. Three temperature conditions for the accelerated degradation tests are 55, 65 and $75^{\circ}C$. Six performances of IR flare material are burning time, IR peak/continuous Intensity, total energy of near/mid-IR and color ratio, and they were measured after the tests. Storage life of the IR flare material was estimated through both analyzing the degradation data of those performances and applying distribution-based degradation models to the data. Over 30 years of storage life at $20^{\circ}C$ is estimated in terms of IR peak intensity with reliability 0.99 and confidence level 99 %. Additionally, 10 years of storage period at $21^{\circ}C$ would be equivalent to 68 days of accelerated test at $65^{\circ}C$ from the activation energy in Arrhenius model.

• 농업과학연구
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• 제45권2호
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.262-262
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• 2018

• Journal of Electrical Engineering and Technology
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• 제12권4호
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• pp.1369-1375
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• 2017

This paper presents an optimal operation scheduling algorithm for a smart home with energy storage system, electric vehicle and distributed generation. The proposed algorithm provides the optimal charge and discharge schedule of the EV and the ESS. In minimizing the electricity costs of the smart home, it considers not only the cost of energy purchase from the grid but also the life cost of batteries. The life costs of batteries are calculated based on the relation between the depth of discharge and life time of battery. As the life time of battery depends on the charge and discharge pattern, optimal charge and discharge schedule should consider the life cost of batteries especially when there is more than one battery with different technical characteristics. The proposed algorithm can also be used for optimal selection of size and type of battery for a smart home.

• 생명과학회지
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• 제12권6호
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• pp.654-660
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• 2002

본 연구는 들깻잎 첨가와 도체 등급이 돈육소시지의 저장성에 미치는 영향을 검토하기 위하여, B 및 I 등급 원료육에 들깻잎을 첨가한 것과 첨가하지 않은 것 4 종류의 돈육소시지를 제조하였다. 돈육소시지의 L＊값은 제조직후가 가장 높았으며, 들깻잎을 첨가한 것이 낮게 나타났다. B 등급 돈육소시지의 a＊값은 저장 8주 째에 가장 낮았고, 들깻잎을 첨가한 B 등급 돈육소시지는 저장 4주 째에 가장 높았으며, E 등급 및 들깻잎을 첨가한 E 등급 돈육소시지는 저장 중 현저한 변화가 없었다. 그리고 들깻잎을 첨가한 것이 첨가하지 않은 것보다 a＊값이 낮았으며, b＊값은 들깻잎을 첨가한 돈육소시지가 높았다. 들깻잎을 첨가한 돈육소시지의 아질산 잔류량은 저장 2주까지 큰 폭으로 감소하였으나, 첨가하지 않은 것은 4주까지 큰 폭으로 감소하여서 들깻잎의 첨가가 아질산 잔류량의 감소에 영향을 미쳤다. B 등급 및 들깻잎을 첨가한 B 등급 돈육소시지의 pH는 4주까지 감소하다가 6주부터 증가하였다. VNN 함량은 저장초기 6.7~8.4mg%이던 것이 저장 중 증가하여 8주 째에는 16.1~19.5mg%를 나타내었다. 돈육소시지의 TBARS는 저장 중 증가하였으며, 들깻잎을 첨가한 것이 첨가하지 않은 것보다 저장 중 더 낮았다. 총균수는 모든 돈육소시지가 저장기간에 따라 증가하였으며, 증가폭은 들깻잎을 첨가한 것이 낮았다.

• 한국가구학회지
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• 제22권1호
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• pp.1-12
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• 2011

Recently, the studio which is urban housing form is rapidly growing up by new residential space according to increasing 1~2 person households form because of Modern members who have changing patterns of life and diversification of social values. The resident of the studio who lives or uses the space for a work such as students, office worker and soho-jok has various characters by a society nature changes and a regional peculiarity. The studio form and function is getting change according to variety trend changes and their life styles. The role and use of residential space also have variety such as the resident who lives in the studio. This study is to find the space utilization for them and reasonable housing solution in that structure, furniture and Wall Storage System of existing studio which is based on the common life patterns. The study's purpose is to propose the furniture design of changeable Wall Storage System according to the analysis.

• 품질경영학회지
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• 제40권3호
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• pp.270-277
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• 2012

Purpose: In this paper, storage lifetime of delay system in the fuse of 81MM illuminating projectile is estimated. Methods: Accelerated degradation testings of tungsten delay system using both temperature and humidity stresses were performed, and then delay time increase of the systems were analyzed as degradation data based on distribution-based degradation processes. Results: The estimated storage lifetime of detonator is between 11.8 years and 17.6 years with each stress-life relationship. Conclusion: Comparing with field data, storage lifetime of 90% reliability is about 12 years.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.225-228
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• 2005

The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25 $^{\circ}C$) for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25$^{\circ}C$ storage, the number of mesophilic microorganisms in seasonedbeef packages without nisin increased markedly, but with nisin there was no observed increase. B. cereus cells showed similar trends, although coliform was not detected in all samples. At 25$^{\circ}C$ storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly.

• 한국식품영양학회지
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.