• Korean journal of food and cookery science
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• v.18 no.2
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• pp.129-135
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• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.

• Food Science and Preservation
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• v.10 no.2
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• pp.147-153
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• 2003

Quality changes of citrus tangor(Citrus kiyomi) during storage by chitosan and calcium treatment and storage warehouse were investigated. Citrus fruits were treated with 2000-folds diluted iminoctadime-triacetate solution, and 1.5% chitosan with 0.5% CaC1$_2$solution, and were at 30$^{\circ}C$ for 24 hr before storage. The citrus fruits of about 12 kg/26 L plastic container were stored at 4$^{\circ}C$ with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 15 ∼ 18% of acid content were decreased on 120 days' storage. Vitamin C content were decreased rapidly during storage. 23 free amino acids were detected. Isoleucine and leucine were not detected, but alanine was detected only on stored citrus. Citrus fruits was kept well on its commodity quality for 3 month at 4$^{\circ}C$ with 87% relative humidity.

• Proceedings of the KIPE Conference
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• 2016.07a
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• pp.345-346
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• 2016

The grid-connected energy storage systems, which could increase the reliability, efficiency, and cleanliness of the grid is presently restricted by the high cost of batteries. This problems could be solved by batteries retired from automotive services. These batteries can provide a low-cost system for energy storage and other applications such as residential applications and renewable energy integration. This paper gives an overview of technical requirements for the re-use of the electric vehicle batteries in energy storage systems.Firstly, the motivation of research is introduced. Secondly, the technologies needed for the re-use of the battery are introduced such asidentification of the battery characteristics, grading of the aged batteries, identification of the state-of-charge and state-of-health of the battery and suitable power electronic converter topologies. In addition the control strategy to maximize the battery lifespan and bypass the faulty batteries is presented and one-stop solution to implement the above mentioned technologies are also given.

• Journal of Information Processing Systems
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• v.7 no.1
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• pp.53-62
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• 2011

With the steady growth of mobile technology and applications, demand for more storage in mobile devices has also increased. A lightweight block-level protocol, Internet Advanced Technology Attachment (iATA), has been developed to deliver a cost-effective storage network solution for mobile devices to obtain more storage. This paper seeks to contribute to designing and implementing Load Balancing (LB), Network Monitoring (NM) and Write Replication (WR) modules to improve the protocol's scalability and data availability. LB and NM modules are invoked to collect system resources states and current network status at each associate node (server machine). A dynamic weight factor is calculated based on the collected information and sent to a referral server. The referral server is responsible to analyze and allocate the most ideal node with the least weight to serve the client. With this approach, the client can avoid connecting to a heavily loaded node that may cause delays in subsequent in-band I/O operations. Write replication is applied to the remaining nodes through a WR module by utilizing the Unison file synchronization program. A client initially connected to node IP A for write operations will have no hindrances in executing the relevant read operations at node IP B in new connections. In the worst case scenario of a node crashing, data remain recoverable from other functioning nodes. We have conducted several benchmark tests and our results are evaluated and verified in a later section.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.84-90
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• 2012

This study was performed to determine the quality characteristics and shelf-life of low-fat sausages (LFS) with 0.4% sodium tripolyphosphate (STPP) alone or in combination with a 10% trisodium phosphate (TSP) solution during refrigerated storage. When 0.4% STPP was added, no differences in pH values were observed. However, pH values increased with the addition of the TSP solution when 0.4% STPP was incorporated. The addition of STPP into LFS decreased redness and the dipping in the TSP solution increased yellowness (p<0.05). Total bacteria and Listeria monocytogenes, which inoculated Log $10^{3-4}$ colony forming units (CFU/g) were increased with increased storage time. At 4 wk of storage, total bacteria and Listeria monocytogenes reached levels of 8.03-8.22 Log CFU/g, however they decreased to 7.89 Log CFU/g at 8 wk of storage time. Due to the pH increases, Listeria monocytogenes significantly increased in LFS dipping with 10% TSP. Based on these results, LFS dipping with 10% TSP solution promoted the growth of Listeria monocytogenes, regardless of STPP addition. These results indicated that 0.4% STPP addition and dipping with TSP affected the pH and color, however, it didn't extend the shelf-life of LFSs during refrigerated storage.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Restorative Dentistry and Endodontics
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• v.29 no.3
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• pp.249-266
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• 2004

The purpose of this study was to determine whether pH and time has any influence on the degradation behavior of composite restoration by analyzing the leached monomers of dental composites qualitatively and quantitatively after storage in acetate buffer solution as a function of time using high performance liquid chromatography (HPLC) / mass spectrometer. Materials and Methods：Three commercial composite restorative resin materials (Z-250, Heliomolar and Aeliteflo) with different matrix structure and filler composition were studied. Thirty specimens (7mm $diameter{\times}2mm$ thick) of each material were prepared. The cured materials were stored in acetate buffer solution at different pH (4, 7) for 1, 7 and 45days. As a reference, samples of unpolymerized composite materials of each product were treated with methanol (10mg/ml). Identification of the various compounds was achieved by comparison of their mass spectra with those of reference compound, with literature data. and by their fragmentation patterns. Data were analysed statistically using ANOVA and Duncan's test. Results：1. Amounts of leached TEGDMA in Aeliteflo were significantly larger than those of UDMA in Z-250 and Heliomolar at experimental conditions of different storage time and pH variation (p<0.001). 2. As to comparison of the amounts of leached monomers per sorage time, amounts of leached TEGDMA in Aeliteflo and UDMA in Z-250 and Heliomolar were increased in the pH 4 solution more significantly than in the pH 7 solution after 1day, 7days and 45days, respectively (p<0.001). 3. In total amounts of all the leached monomers with storage times, the overall amounts of pH 4 extracts were larger than those of pH 7 extracts for all resin groups, but there was no significant difference (p>0.05).

• The Korean Journal of Malacology
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• v.26 no.2
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• pp.145-149
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• 2010

The effects of diluents composition on cold storage for Scapharca broughtonii (Schrenck) sperm were examined in the percentage of sperm activity and survival rate. Various diluents of glucose solutions (10 mM Hepes-pH 7.8), 600 mM NaCl, stein solution, Ringer's solution (230 mM NaCl, 8 mM KCl, 2 mM $CaCl_2$, 3.7 mM $MgCl_2$, 0.2 mM $NaHCO_3$, 10 mM Hepes-pH 7.8), 20%, 25% ASW (NaCl 2.7 g + KCl 0.07 g + $CaCl_2$ 0.12 g + $MgCl_2$ 0.46 g + $NaHCO_3$ 0.05 g + distilled water 100 ml) were used to store th sperm at $4^{\circ}C$. The storage effect was evaluated using sperm activity and survival rate. Ringer's solution was found to be better diluents which maintained high activity and survival rate of sperm for a storage period of 7 days. Optimal pH of diluents to store the sperm at $4^{\circ}C$ is 7.5.

• Journal of The Korean Ophthalmological Society
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• v.58 no.5
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• pp.509-515
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• 2017

Purpose: To compare the amoebicidal effects of nephrite containing contact lens (CL) storage cases with conventional CL storage cases. Methods: Acanthamoeba lugdunensis were inoculated onto 5% nephrite containing CL storage cases as well as conventional CL storage cases both with and without silicone hydrogel contact lenses (SHCLs). Then the amount of Acanthamoeba proliferation on CL storage cases and the number of adherent Acanthamoeba on SHCLs were determined and compared. The effects of multipurpose solution (MPS) with and without 1% or 5% nephrite solution on Acanthamoeba adhesion were analyzed. Results: Nephrite containing CL storage cases showed more inhibitory effects on Acanthamoeba proliferation (p = 0.02) and significantly reduced the number of adherent Acanthamoeba on SHCLs compared with conventional CL storage cases, regardless of SHCLs generation (p = 0.001, p = 0.001 and p < 0.001, respectively). The number of adherent Acanthamoeba on the first generation of SHCLs was significantly reduced by MPS with 1% and 5% nephrite solutions (p = 0.03 and p = 0.004, respectively), but the numbers for the second and third generation SHCLs were not. Conclusions: Nephrite could be used as a new additive component for CL storage cases and multipurpose solutions to improve the disinfection effects on Acanthamoeba.

• Food Science and Preservation
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• v.14 no.2
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• pp.131-135
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• 2007

We investigated the effects of pediocin on physicochemical and microbial changes in soybean cut 9 days of storage at $10^{\circ}C$, in order to improve shelf-life. As the storage time of curd increased the pH of solutions treated by pediocin immersion did not vary greatly, whereas the pH of control curd decreased after 5 days of storage. Titratable acidity increased in non-treated curd after 5 days of storage, and also in cud immersed in pediocin solutions of 300 and 500 ppm, after 6 and 7 days of storage, respectively. A pediocin solution of 1,000 ppm the development of titratable acidity. Also, turbidity did not increase during storage of curd treated with a pediocin solution of 1,000 ppm. The bacterial count of the immersion solution was $10^{2.5}$ CFU/mL at the commencement of storage, remained stable for 5 days of storage, and then increased rapidly. Coliforms were detected in untreated curd after 2.5days of storage. In curd treated with 300, 500 or 1,000ppm of pediocin, the elapsed times to coliform detection were 3.5 days, 5 days and 7 days, respectively, It is thus possible to prevent the deterioration of soybean curd with pediocin treatment.