• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.284-288
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• 2007

Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.636-640
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• 2009

The effect of post-cut vanillin treatment at high concentrations on changes of quality and microorganism in fresh-cut apples was studied. Apples (Malus domestica Borkh. cv. Fuji) were sliced, treated by dipping in different vanillin solution, 0, 40, 80, and 120 mM, packed in polyethylene bag, and then stored for up to 3 weeks at $4^{\circ}C$. Changes in total aerobic bacteria, yeast and molds, browning, soluble solids, and titratable acidity during storage were investigated. Growth of total aerobic bacteria throughout storage was strongly inhibited by vanillin regardless of treatment concentrations. Growth of yeast and molds was inhibited by vanillin of all concentrations until 2 weeks of storage. Levels of browning index, soluble solids, and titratable acidity were not significant difference among the treatment conditions until 2 weeks of storage. However, when stored for 3 weeks, browning index increased more at 80 or 120 mM vanillin, while soluble solids and titratable acidity more be decreased by 120 mM vanillin as compared with other treatment conditions. These results show that the usage of vanillin in processing of fresh-cut apples had a limitation for maintaining quality.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.12 no.2
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• pp.269-275
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• 2008

The rapid growth of ubiquitous technology has increased the demand of storage capacity in mobile computing. iSCSI(Internet Small Computer Interface), a virtual storage protocol would be one of the possible solutions to resolve this problem. However, the insecure nature of this protocol makes it vulnerable to malicious attacks. In this paper, we aims to design and propose a new secure lightweight iSCSI-based virtual storage scheme for mobile devices. Suitable security mechanisms are considered in the design of our proposed solution in order to overcome existing security problems in iSCSI. Relevant experiments are tarried out and the results revealed that the efficiency of proposed algorithm in which it introduces over 100% Read/Write performance improvement compared with the IPsec approach.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.494-502
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• 2019

The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein content of CBM. Injection of WP elevated the pH and water holding capacity (WHC) of CBM. The cooking loss of CBM was significantly decreased with WP injections of 3% and higher. All WP injections increased the $L^*$ of the CBM but decreased the $a^*$ and $b^*$. WP injection increased the springiness, cohesiveness, and chewiness and decreased the hardness of the CBM. WP injection increased 2-thiobarbituric acid reactive substances (TBARS) after 3 and 7 days of storage. The volatile basic nitrogen (VBN) content of the CBM increased with increased concentrations of WP. The total microbial count (TMC) of CBM injected with WP was higher initially and after 3 days of storage. Our results showed WP injection improved the WHC of CBM but decreased the storage stability by increasing TBARS, VBN and TMC.

• Nuclear Engineering and Technology
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• v.54 no.6
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• pp.2147-2155
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• 2022

Nuclear safety-related underground liquid storage tanks, such as those used to store fuel for emergency diesel generators, are critical components for safety of hundreds of existing nuclear power plants (NPP) worldwide. Since most of those NPP will continue to operate for decades, a beyond design base (BDB) seismic screening of safety-related underground tanks in those NPP is beneficial and essential to public safety. The analytical methodology for buried tank subjected to seismic effect, including a BDB seismic evaluation, needs to consider both soil-structure and fluid-structure interaction effects. Comprehensive analysis of such a soil-structure-fluid system is costly and time consuming, often subjected to availability of state-of-art finite element tools. Simple, but practically and reasonably accurate techniques for seismic evaluation of underground liquid storage tanks have not been established. In this study, a mechanics based solution is proposed for the evaluation of a cylindrical underground liquid storage tank using hand calculation methods. For validation, a practical example of two underground diesel fuel tanks in an existing nuclear power plant is presented and application of the proposed method is confirmed by using published results of the computer-aided System for Analysis of Soil Structural Interaction (SASSI). The proposed approach provides an easy to use tool for BDB seismic assessment prior to making decision of applying more costly technique by owner of the nuclear facility.

• Journal of the Korean Applied Science and Technology
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• v.26 no.2
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• pp.191-198
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• 2009

We have tested the stability of paeoniflorin, a new cosmetic ingredient, extracted from the roots of Paeoniae lactiflora. The stability of aqueous paeoniflorin solution at pH 3, 5 and 7 varied by adding buffer solution was tested at $0^{\circ}C,\;25^{\circ}C,\;40^{\circ}C,\;and\;65^{\circ}C$. The test was performed with or without UV light. The solution of paeoniflorin was stable at pH 3.0, however, the recovery rate of paeoniflorin was 40% at pH 7.0. The stability of paeoniflorin solution was decreased as the pH of paeoniflorin solution was increased by pH 7.0. The effect of storage temperature of paeoniflorin solution shows that the stability of paeoniflorin solution was decreased as the temperature was increased. The stability of paeoniflorin was rather good under UV light than the condition given above $40^{\circ}C$. The stability of paeoniflorin in W/O emulsions shows similar pattern to that of aqueous solution.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.12
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• pp.1071-1077
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• 2002

Ice adhesion on cooling wall is very important in continuous ice formation. The purpose of the present study is to investigate the possibilities of a three-component aqueous solution as a thermal storage material for the continuous ice formation. By freezing under stirring the solution of 300 mL in a stainless steel vessel which was immersed and cooled in a temperature controlled bath, an ice slurry was formed experimentally with measuring the temperature and stirring load variation. From the experiment, the ice adhesion was suppressed when the supercooling degree decreased and the concentration of aqueous solution increased.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.12
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• pp.1175-1183
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• 2001

Recently, a great attention has been paid to the ice thermal storage system for the purpose of energy saving and reduction in peak electrical demand. In the present study, it has been investigated the freezing behavior of several kinds of water solutions with nonionic surfactant. In order to prevent ice blockage in a cooled pipe, the amount and wall adhesion behavior of ice of the test fluids were observed experimentally under different concentration of water solution with surfactant, temperature of cooled wall, and the shear velocity of test fluids. The results showed that the size of ice crystal became smaller at higher shear velocity at wall. And the lowest limit of wall adhesion of ice in water solution with surfactant was found at 230 W/$m^2$ of heat flux.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.12
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• pp.94-102
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• 2016

Recently, the I/O performance of a single node is rapidly improving due to the advent of high-performance SSD. As a result, the next-generation storage platform based on SSD has received a great deal of attention and such storage platforms are increasingly adopted to commodity servers or data centers that look for the high-bandwidth computation and I/O. However, building all SSD-based storage platform may not be cost-effective because the price per storage capacity is very high as compared to that of HDD. In this paper. we propose a hybrid file management solution, called HyPLVM(Hybrid Priority Logical Volume Manager), which combines the strength of SSD with the desirable aspects of low-price, high-storage capacity HDD. HyPLVM prioritizes the files and directories to be accessed by users, in order to determine the target storage device (SSD/HDD) in which files are allocated, while mitigating the cost of building storage platforms.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.