• 한국식품과학회지
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• 제35권6호
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• pp.1086-1092
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• 2003

대표적 근채류인 당근을 이용하여 데치기 및 열풍, 감압 및 동결 건조방법에 따른 저장 중 품질변화를 관찰하였다. 열풍 및 감압에서의 건조율 비교 시 데치기한 당근(BC)는 데치기를 하지 않은 당근(RC)보다 빠르게 건조되었으며. 재수화에 의한 복원률은 모든 건조방법에서 RC가 BC보다 높았다. Carotene은 열풍과 감압건조 후 상온 저장 시 BC가 RC보다 잘 유지되었다. 갈변은 모든 건조방법에서 BC가 RC보다 낮게 나타나 데치기에 의해 억제됨을 알 수 있었으며, 동결건조 당근이 가장 덜 갈변되었다. 당근의 경도는 건조 후에 크게 감소하였으나, 열풍건조와 감압건조 당근은 유사한 값을 보였으며 동결건조 당근에 비해 높은 값을 나타내었다. BC와 RC의 경도 비교의 경우에는 모든 건조방법에서 BC가 RC보다 현저히 높게 나타났으며 저장 중 거의 일정하게 유지되었다. 또한 모든 건조당근에서 BC가 세포구조 및 미세구조가 더욱 안정하며 일정하여 데치기의 효과를 확인할 수 있었다.

• 한국약용작물학회지
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• 제23권6호
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• pp.431-438
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• 2015

Background : This study was conducted to determine out the effect of storage temperature on the quality of fresh ginseng (Panax ginseng C. A. Meyer) during distribution. Methods and Results : Fresh ginseng was washed, packed in $30{\mu}m$ low density polyethylene (LDPE) film, then stored at 0, -2 and $-4^{\circ}C$. After 4 weeks of storage, ginseng was then stored at $5^{\circ}C$, as a simulation of the distribution process. Ginseng stored at $-4^{\circ}C$ showed higher respiration rate, ethylene production and electrolyte conductivity during the distribution phase than those stored at 0 and $-2^{\circ}C$. Decay and browning rate rapidly increased following 3 weeks of distribution in samples stored $-4^{\circ}C$. However ginseng stored $-2^{\circ}C$, which is below freezing point, for 4 weeks did not show the physiological change or quality deterioration. Ginsenoside contents decreased during storage for all plant, but did not differ significantly between storage temperatures. Conclusions : Storage at temperatures below $-2^{\circ}C$ can negatively affect respiratory characteristics and electrolyte leakage and increase quality deterioration and decay rates during distribution.

• 한국수소및신에너지학회논문집
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• 제19권3호
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• pp.248-259
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• 2008

There are several well-known materials for the hydrogen storage such as metallic alloy, carbon nanomaterials, non-carbon nanomaterials, and compounds etc. Efficient and inexpensive hydrogen storage methods are an essential prerequisite for the utilization of hydrogen, one of the new and clean energy sources. Many researches have been widely performed for the hydrogen storage techniques and materials to improve the high storage capacity and stability. In this paper, the patents concerning the non-carbon nanomaterial hydrogen storage method were collected and analyzed. The search range was limited in the open patents of Korea(KR), Japan(JP), USA(US) and European Union(EP) from 1996 to 2007. Patents were collected by using key-words searching and filtered by filtering criteria. The trends of the patents was analyzed by the years, countries, companies. and technologies.

• 한국치위생학회지
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• 제12권4호
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• pp.733-739
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• 2012

Objectives : To Compare the degree of survival rate of gingival fibroblasts, which is concerned with teeth adherence based on the type of avulsed tooth's storage solution. Methods : Different media gingival fibroblasts were stored in Dulbecco's modified Eagle's medium(DMEM), Hank's balanced salt solution(HBSS), milk, saline, and green tea in for 1, 2, 3 hours. And, MTT assay was conducted to compare survival rate of human gingival fibroblasts. Results : 1. The survival rate of gingival fibroblasts in DMEM and HBSS was higher than thoes in other storage media( Milk> Saline> Green tea). 2. The survival rate of gingival fibroblasts in milk, saline and green tea decreased as time passed. 3. Because of low osmotic pressure, green tea showed decrease of survival rate of gingival fibroblasts. Conclusion : DMEM and HBSS were the most effective storage media for gingival fibroblast. Among milk, saline, green tea, milk is most effective storage media for keeping gingival fibroblasts. Milk is recommended for storage media of avulsed tooth for keeping viability of cells.

• The Journal of Advanced Prosthodontics
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• 제8권4호
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• pp.296-303
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• 2016

PURPOSE. The aim of this study was to evaluate whether there is any typical deformation pattern existing in complete denture when it was dried by using the 3D scanner and surface matching program. MATERIALS AND METHODS. A total of 28 denture bases were fabricated with heat curing acrylic resin (each 14 upper and lower denture bases), and 14 denture bases (each 7 upper and lower denture bases) were stored in the water bottle (water stored), and another 14 denture bases were stored in the air (dry stored). Each specimen was scanned at $1^{st}$ day after deflasking, $14^{th}$ day after deflasking, and $28^{th}$ day after deflasking, and digitalized. Three dimensional deformation patterns were acquired by comparison of the data within storage group using surface matching program. For evaluating differences between groups, these data were compared statisticallyusing Kruskal Wallis and Mann Whitney-U test (${\alpha}$=.05). RESULTS. When evaluating 3D deformation of denture base, obvious deformations were not found in maxillary and mandibular water storage group. However, in dry stored group, typical deformation pattern was detected as storage time passes. It occurred mostly in first two weeks. Major deformations were found in the bilateral posterior area in both maxillary and mandibular group. In maxillary dry stored group, a statistical significance was found. CONCLUSION. It was proved that in both upper and lower denture bases, dry storage caused more dimensional deformation than water storage with typical pattern.

• 한국군사과학기술학회지
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• 제15권4호
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• pp.519-526
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• 2012

Recently fuel cell is considered to be a new technology that can substitute the ICE(Internal Combustion Engine) as well as overcome environmental issues. In military applications, fuel cell has an unique advantages, which are quietness, namely, stealth. The environmental requirement such as shock and vibration in military application, however, is very severe comparing to civilian demand. Especially, the safety concerning hydrogen storage is the most important problem. Among the candidate methods to store hydrogen, the metal hydride storage is promising method owing to the storage mechanism of chemical absorption of hydrogen to metal hydrides. In this study, the new composition of Ti-Zr type metal hydride(A composition) was suggested and investigated to increase the hydrogen storage capacity. For comparison, the hydrogen charge-discharge properties were investigated with the commercialized Ti-Zr type metal hydride(B composition) using PCT(Pressure-Composition-Temperature) measurement. Also two hydrogen storage cylinders were loaded with each metal hydride and their hydrogen charging and discharging characteristics were investigated. As a result, it was found that the new Ti-Zr type metal hydride has a slightly higher hydrogen storage capacity compared to commercial Ti-Zr type metal hydride.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제29권4호
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• pp.57-67
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• 2023

Purpose: Recently, the operating unit remodeling compititon has been increasing rapidly in Korea, but there are no design infomation for spatial planning of sterile supply storage. Therefore, the propose of this study is to present area composition of the operating unit after remodeling. Methods: For literature review, the 6 studies and guidelines of operating unit(guidelines in the U.S, Australia, UK and Korea and 2 studies in Korea) conducted surveys and analysis. Room and space composition and zone of operating unit are redefined for this study. For obtaining area, to conduct masuring and calcuating of document of operating unit before and after remodeling in 3 cases. There are some patterns of plan in operaing unit by sterile supply storage. This study derived data for attributes of area composition of sterile supply storage. Results: The results of this study are as follows: First, Reviewing previous studies and Guidelines, for this study the suggested model was 5 zones(Operating zone, Support zone, Patient zone, Staff zone, Circulation zone) and redefined each room and space. Second, For infection control, sterile supply storage was provided to directly accessible to the operating room. Third, According to ralation of operting room and sterile supply storage, there are two types : 'double loaded type' and 'single loded type'. Sterile supply storage shall increase area of ciculation zone. Implications: This study can be used as primary data on remodeling of operating unit. In addition, it suggests that for infect control sterile supply storage is functional area.

• 대한영양사협회학술지
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• 제13권4호
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• 한국식품조리과학회지
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• 제32권4호
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• pp.400-412
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• 2016

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.