• 산업경영시스템학회지
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• 제29권2호
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• pp.58-66
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• 2006

This paper addresses the analysis of the travel distance and the number of storage location for storage location allocation methods in a warehouse system. The dedicated, randomized, combined and limited storage methods are considered. The combined and the limited storage methods are suggested here, which the combined storage method is to divide the storage locations into the dedicated storage area and the randomized storage area, and the limited storage method is to restrict the storage area of each product. Through a numerical example, the average travel distance between input/output point and the storage locations, and the number of storage location needed in the warehouse are compared between storage location allocation methods. The nearest randomized storage method is shown as the reasonable one in the travel distance and the number of storage location.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.282-285
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• 2004

지황의 안정적인 저장으로 종근 비용을 절감하고자 재래종과 생육특성이 상이한 지황 1호를 공시하여 저장 후 120일 동안의 저장방법에 따른 종근 특성을 분석한 결과는 다음과 같다. 지황의 저장방법별 온도변화는 움저장에서 7.2∼13.8$^{\circ}C$로 가장 적었고 스치로폼상자내 흙을 충진한 저장에서 높았으며, 습도는 움저장에서 98.2%로 가장 높았다. 당도와 중량 감모율 그리고 부패율은 저장기간이 경과할수록 증가하는 경향을 보였으며, 왕겨를 충진한 망사와 스치로폼상자내 저장에서 당도와 중량 감모율이 높았으나, 부패율은 움저장에서 27.5%로 가장 높았다. 저장중 경도의 변화는 저장기간이 경과할수록 표피의 경도는 증가하는 경향이었으나, 내부 경도는 감소하는 경향을 보였다.

• 한국군사과학기술학회지
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• 제13권5호
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• pp.875-885
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• 2010

Recently, the role of Ubiquitous Sensor Network(USN) has been considered to be essential for supporting the near future Network Centric Warfare(NCW) and Tactical Information Communication Network(TICN). In this paper, we explore a set of data storage methods(external storage, local storage and data storage) and query processing methods in WSN. In particular, we focus on analyzing a novel data structure for supporting the local storage method, named the partial ordered tree(POT). The main idea behind POT is that sensor readings are usually correlated with the physical spatial domain. With the help of POT, only a small portion of sensor nodes participate in query processing tasks, and thus network lifetime is greatly increased. Through a series of simulation experiments, we demonstrate that the POT based local storage method clearly outperforms the existing data storage methods in terms of the energy-efficiency, which directly affects the network lifetime, for processing exact match queries, range queries and top-k queries.

• Asian-Australasian Journal of Animal Sciences
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• 제9권3호
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• pp.281-285
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• 1996

On farm demonstration of urea treatment (5 kg urea dissolved in 60 litre water/100kg) of straw was performed at 6 different sites and treated straw was stored by three different methods i.e., plastic covered, mud plastered and existing farmers technique (mud plastered on the top and open from sides) to determine the best storage method in field. Untreated and treated samples were taken after 5 week storage period and subjected to crude protein, crude fibre and cell wall constituents analysis. In situ dry matter digestibility of straw was measured by nylon bag technique in buffalo bulls. Crude protein content increased by 100 to 153 percent in treated straw stored by different methods. Maximum increase in crude protein of treated straw was noticed in mud plastered method. Urea treatment of straw resulted in significant decrease in crude fibre contents in all the storage methods. Treatment of straw enhanced the in situ digestibility by 25-49 percent and maximum digestibility (53%) was found in mud plastered storage method. It was concluded that the mud plastered storage method for urea treated straw was found to be the best at farm level.

• 한국식생활문화학회지
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• 제32권4호
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• pp.303-310
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• 2017

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. 'Choongwang' Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.

• 동아시아식생활학회지
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• 제25권5호
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• pp.850-859
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• 2015

For development of food of Jong-ga (Jeonju Hakindang) and its commercialization, this study investigated physico-chemical properties and quality characteristics of Mannaji (boiled beef down in Korean soy sauce) prepared with conventional or pre-heating methods during storage period (0, 4, 8, 12, 16, and 20 weeks) at $4^{\circ}C$. As storage period passed, pH decreased in both conventional and pre-heating methods. Forchromaticity, brightness ($L^*$) significantly decreasedwhile redness ($a^*$) and yellowness ($b^*$) significantly increased during storage period. After 4 weeks of storage, hardness of Mannaji with conventional methods was higher compared to before storage. Thiobarbituric acid reactive substances (TBARS) of both conventional and pre-heating methods increased above 1.2 MDA mg/km, which is the acceptable criteria for intake. Although volatile basic nitrogen (VBN) values slightly increased in 4 weeks of storage, there were no significant differences in VBN and maintained food acceptable level until 20 weeks of storage. Sensory panelists showed preference for Mannaji with pre-heating methods compared to conventional methods.

• 설비공학논문집
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• 제29권11호
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• pp.592-604
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• 2017

A chiller, having a thermal storage system, can contribute to load-leveling and can reduce the cost of electricity by using electricity at night. In this study, the control experiments and simulations are conducted using both conventional and advanced methods for the building cooling system. Advanced approaches, such as the "region control method", divide the control region into five zones according to the size of the building load, and determines the cooling capacities of the chiller and thermal storage. On the other hand, the "dynamic programming method" obtains the optimal cooling capacities of the chiller and thermal storage by selecting the minimum-cost path by carrying out repetitive calculations. The "thermal storage priority method" shows an inferior chiller performance owing to the low-part load operation, whereas the chiller priority method leads to a high electric cost owing to the low utilization of thermal storage and electricity at night. It has been proven that the advanced control methods have advantages over the conventional methods in terms of electricity consumption, as well as cost-effectiveness. According to the simulation results during the winter season, the electric cost when using the dynamic programming method was 6.5% and 8.9% lower than that of the chiller priority and the thermal storage priority methods, respectively. It is therefore concluded that the cost of electricity utilizing the region control method is comparable to that of the dynamic programming method.

• 설비공학논문집
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• 제29권8호
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• pp.429-436
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• 2017

There are three main methods to store heat energy; sensible heat storage, latent heat storage, and thermochemical heat storage. Thermochemical heat storage has the highest storage density among the three methods, so this study focused on the thermochemical heat storage method. Experiments were conducted in this study with Zeolite 13x as thermochemical material in a large-scale reactor with 8 kg of Zeolite 13x. Experiments analyzed storage density of Zeolite 13x with respect to four different heating temperatures ($50^{\circ}C$, $100^{\circ}C$, $150^{\circ}C$, $200^{\circ}C$) in heat storage process. As a result, they showed 40~50 percent of storage efficiency in the experiment. Experiments also revealed that reactions between Zeolite 13x and water vapor were reversible and stable, but efficiency of the system was low, compared with sensible heat storage systems or latent heat storage systems.

• 한국축산식품학회지
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• 제38권3호
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.