• THE INTERNATIONAL COMMERCE & LAW REVIEW
• /
• v.54
• /
• pp.123-144
• /
• 2012

Seller shall deliver the goods with a perfect condition of packing or container in international trade. Unless otherwise seller shall warranty that the goods arrive at destination with a safe and economic value. Buyer may ask packing is to be made in specific condition or refuse to accept when the packing is not made in accordance with trade customs between among merchants. Especially packing is to be considered under the local law and process. Sometimes tax will be added to specific condition of packing for example glasses, metal sheet or others. Warning signs shall be included as form of both words and diagrams, and be in form of ensuring understanding in the local market. Wide range of warning signs can be used for communications and understanding of packing. Packing of a product can usefully symbolize a range of product information, or any relevant warnings, and give an opportunity for displaying messages of promoting the company and the goods. The seller may choose the best method to maintain its value but find a way to reduce packing cost, size for convenience during delivery, design, and local customs. There are many things to be considered for packing to seller. The purpose of packing is to protect the goods itself and to maintain its economic value during storage, delivery, transshipment, and distribution to end users.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.16 no.2_3
• /
• pp.35-42
• /
• 2010

The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

• Journal of Food Hygiene and Safety
• /
• v.9 no.4
• /
• pp.213-220
• /
• 1994

Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8ι unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.6
• /
• pp.841-848
• /
• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.20 no.4
• /
• pp.113-118
• /
• 2021

In this study, localized development of a submerged cryogenic pump for use in LNG containers is conducted with large-sized commercial vehicles as the target. The submerged pump installed in an LNG storage container is the key module that supplies fuel to the engine through the reciprocating motion of a piston. Research and development on 660-L fuel containers is performed herein. The target is to achieve a mileage of 600 km or more by applying it to major NGV vehicles worldwide. In this manner, the present study aims to verify the operating mechanisms of the major parts of currently advanced products through reverse engineering in the early development process and draw basic design data.

• IEMEK Journal of Embedded Systems and Applications
• /
• v.16 no.4
• /
• pp.153-161
• /
• 2021

Real-time access is required to handle continuous and unstructured data and should be flexible in management under dynamic state. Platform can be built to allow data collection, storage, and processing from local-server or multi-server. Although the former centralize method is easy to control, it creates an overload problem because it proceeds all the processing in one unit, and the latter distributed method performs parallel processing, so it is fast to respond and can easily scale system capacity, but the design is complex. This paper provides data collection and processing on one platform to derive significant insights from various data held by an enterprise or agency in the latter manner, which is intuitively available on dashboards and utilizes Spark to improve distributed processing performance. All service utilize dockers to distribute and management. The data used in this study was 100% collected from Kafka, showing that when the file size is 4.4 gigabytes, the data processing speed in spark cluster mode is 2 minute 15 seconds, about 3 minutes 19 seconds faster than the local mode.

• Journal of Korean Port Research
• /
• v.11 no.2
• /
• pp.191-202
• /
• 1997

As the suitability of berth allocation will ultimately have a significant influence on the performance of a berth, a great deal of attention should be given to berth allocation. Generally, a berth allocation problem has conflicting factors between servers and users. In addition, there is uncertainty in great extent caused by various factors such as departure delay, inclement weather on route, poor handling equipment, a lack of storage space, and other factors contribute to the uncertainty of arrival and berthing time. Thus, it is necessary to establish berth allocation planning which reflects the positions of interested parties and the ambiguity of parameters. For this, a berth allocation problem is formulated by fuzzy 0-1 integer programming introducing the concept of maximum Position Shift(MPS). But, the above approach has limitations in terms of computational time and computer memory when the size of problem is increased. It also has limitations with respect to the integration of other sub-systems such as ship planning system and yard planning system. For solving such problem, this paper focuses particularly on developing an efficient heuristic algorithm as a new technique of getting an effective solution. And also the suggested algorithm is verified through the illustrative examples and empirical appalicaton to BCTOC.

• Journal of the Korea Institute of Military Science and Technology
• /
• v.27 no.1
• /
• pp.60-69
• /
• 2024

The importance of geospatial information is increasingly highlighted in the defense domain. Accurate and up-to-date geospatial data is essential for situational awareness, target analysis, and mission planning in millitary operations. The use of high-resolution geospatial data in military operations requires large storage and fast image processing capabilities. Efficient image processing is required for tasks such as extracting useful information from satellite images and creating 3D terrain for mission planning, In this paper, we designed a cloud-based operational situation mixed reality visualization system that utilizes large-scale geospatial information distributed processed on a cloud server based on the container orchestration platform Kubernetes. We implemented a prototype and confirmed the suitability of the design.

• Journal of Bio-Environment Control
• /
• v.22 no.4
• /
• pp.427-431
• /
• 2013

Paprika fruits should be stored and distributed at above $7^{\circ}C$ to prevent chilling injury but the small amount of paprika that transports with other horticultural products in refrigerated container by ship usually stored less than $5^{\circ}C$ for other products. In this case, paprika fruits cannot help exposing chilling temperature, so that the paprika must be lost marketable value during a long period of transfer. This study was conducted to compare the alleviated effects of high $CO_2$ treatment (passive MAP), heat (hot water dipping), and UVc treatment on chilling injury of paprika fruits due to low temperature storage, and also to decide if these treatments can be used for transporting under $5^{\circ}C$. After each treatment the paprika were put in the low temperature storage ($4^{\circ}C$) for 20 days and afterwards change the in room temperature ($20^{\circ}C$) for 5 days. The fresh weight loss of all the treatments except the high $CO_2$ treatment showed around 7~12% after 25 days of storage and the ethylene concentration showed periodical increases and decreases as around 3 ${\mu}l/l$. The $CO_2$ concentration was rapidly increased 33% carbon dioxide in high $CO_2$ treatment during room temperature storage after cold storage for 20 days. The firmness which is key quality characteristics during storage and is decreasing caused by chilling injury was not significantly different among all treatments. However, the firmness of stored paprika was maintained highest in the treated with hot water dipping. Therefore, HWD and UVc treatment that showed 60% of electrolyte leakage in the $4^{\circ}C$ control (chilling injury control) and similar level with the $7^{\circ}C$ control (non-chilling injury control) would be effective to alleviate chilling injury in the stored paprika.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.22 no.3
• /
• pp.71-77
• /
• 2016

The effect of packaging material in enhancing the shelf life and maintaining the postharvest quality of endive (Cichorium endivia L.) was studied. Endive were packed in three packaging materials: paper box (control); paper box with endive wrapped in high density polyethylene (HDPE) film; and plastic box container covered with high density polyethylene (HDPE) film. The quality characteristics, such as fresh weight loss, soil plant analysis development (SPAD) value, and appearance of endive were investigated during 20 days of storage at $2^{\circ}C$. The endive wrapped with HDPE film inside the paper box showed the lowest weight loss, highest SPAD value and the best appearance compared to those wrapped in other packaging types during storage. The results indicate that the marketability of endive can be optimized with proper packaging and storage.