• Food Science and Preservation
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• v.12 no.3
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• pp.292-298
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• 2005

Kochujang(Korean red pepper paste) of 600 g was fermented in the different types of vessels (glass, polypropylene(PP), polyethylene terephthalate(PET), stainless steel and Korean porcelain called onggi) with 627 mL of volume during 4 months. The quality changes were monitored for physical, chemical and microbiological attributes. Onggi which had high porosity in the micro-structure provided kochujang with higher microbial counts of aerobic bacteria, lactic acid bacteria and yeasts than those of the other containers. Compared to kochujang fermented in the other containers, kochujang in Onggi showed higher protease activity, amino type nitrogen, and free amino acid content. The kochujang in Onggi also attained higher acidity, lower pH and higher reducing sugar concentration than those in the other containers. All changes were completed 2 or 3 months. Onggi showed water loss and salt increase of the kochujang comparable to those in the other vessels, which was from gradual clogging of the micropores during storage. All physical, chemical and microbiological changes made the kochujang in Onggi attain the sensory quality significantly better than those fermented in the other vessels.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.20 no.3
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• pp.97-103
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• 2020

Linux Cgroups takes a fundamental role for sharing system resources among multiple containers on container-based cloud computing environment. Especially for I/O resource, Linux Cgroups supports a mechanism for sharing I/O bandwidth in proportion to I/O weight. However, the current mechanism of Linux Cgroups using BFQ I/O scheduler seriously degrades the I/O performance with high bandwidth storage device such as NVMe SSDs. In this paper, we proposed a new feedback based I/O bandwidth sharing scheme for Linux Cgroups which allocates I/O credits to containers according to I/O weights and adjusts the amount of credits to performance fluctuation of NVMe SSDs. The proposed scheme is implemented on Linux kernel 5.3 and evaluated. The evaluation results show that it can share the I/O bandwidth among multiple containers proportionally to I/O weights while improving I/O performance more than twice as high as the existing scheme.

• Korean journal of applied entomology
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• v.45 no.1 s.142
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• pp.91-95
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• 2006

This paper reports a simple rearing system for Cnaphalocrocis medinalis based on corn seedlings diet. C. medinalis population under this system has been maintained by four stages (egg, young larva-1st to 3rd instar, old larva-4th to prepupa, 3nd adult) at $25{\pm}2^{\circ}C,\;40{\pm}10%$ RH, 3nd 16L:8D photoperiod in a laboratory. We have elaborated a new egg collection method using a polystyrene container $(top\;{\phi}11.3\;{\times}\;bottom\;{\phi}\;{\times}\;H8cm)$ which has made a great contribution in easy collection of eggs and storage of them for long period. Under this system, pupation and adult emergence rate, and pupal weight of C. medinalis population were close to the other reports by com seedling diet, and superior to those by artificial diets. Therefore, this rearing system would be useful in obtaining C. medinalsis population suitable to each specific needs.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.223-229
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• 2014

This study investigated the explosion characteristics of HCNG fuel using a simulation tool. The damage caused by the storage container explosion and vapor cloud explosion in a gas station was predicted. In case of an vapor cloud explosion in the HCNG station, 50~200kPa explosion pressure was predicted inside the station. When the cylinder explosion was occurred, in case of hydrogen, the measured influential distance of overpressure was 59m and radiant heat was 75m. In case of CNG, influential distance of overpressure was 89m and radiant heat was 144m would be estimated. In case of 30% HCNG that was blended with hydrogen and CNG, influential distance of overpressure was 81m and radiant heat was 130m were measured. The damage distance that explosive overpressure and radiant heat influenced CNG was seen as the highest. HCNG that was placed between CNG and hydrogen tended to be seen as more similar with CNG.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.9
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• pp.918-922
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• 2015

As international environmental regulations for pollutant and greenhouse gas emissions discharged from ships are being reinforced, it is drawing attention to use LNG as ship fuel. This paper compares the explosion risk potential in the LNG fuel gas supply systems of two types used in marine LNG fuelled vessels. By selecting 8500 TEU class container ships as target, LNG storage tank was designed and pressure conditions were assumed for the use of each fuel supply type. The leak hole sizes were divided into three categories, and the leak frequencies for each category were estimated. The sizes of the representative leak holes and release rates were estimated. The release rate and the leak frequency showed an inverse relationship. The pump type fuel gas supply system showed high leak frequency, and the pressure type fuel gas supply system showed high release rate. Computational fluid dynamics simulation was applied to perform a comparative analysis of the explosion risk potential of each fuel supply system.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.7
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• pp.89-97
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• 2020

Container vessels continue to grow in size, led by global shipowner. Large ships can be loaded more cargo at a time, reducing the cost of transportation per teu. this eventually leads to economies of sale, in which the production cost per unit decreases with increasing output. in accordance with the 70th Convention of the Marine Environment Protection Committee of the International Maritime Organization, as of January 1, 2020, MARPOL Annex VI Regulation 14.1.3 will be effective. All vessels must be meet these criteria to reduce Sox emissions and reduce NOx emissions by reducing the content of manned sulfur oxides from 3.5% to less than 0.5%, otherwise IACS Member States Entry to the port is denied. in order to do that need to LNG storage tank. in this study characteristic of the material after line heating (600℃,700℃,800℃,900℃) of 9% Ni steel used in the manufacture of LNG fuel tank of ship were verified using by mechanical test. In the heating method by line heating. The initial properties of steel are changed by variables such as temperature, time, speed. The experimental data of line heating presented in this paper confirmed that the initial change of 9% Ni steel could be minimized.

• Journal of Biosystems Engineering
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• v.31 no.3 s.116
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• pp.168-174
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• 2006

The purpose of this study is to develop the cold chain system by developing optimal phase change materials (PCM). There are some benefits from developing this system such as keeping freshness of agriculture products, saving energy, etc. The major results are as follows. To decide a latent heat material, the characteristics of water, sodium, polyacrylate, ethanol and N-tetradecane are analysed. Also, an insulating material is made by mixing water, nucleating agent and latent heat material, using cementing method. In addition, the sensitivity analysis for developed latent heat material($K_l,\;K_2,\;K_3$) is conducted. For $K_l,\;K_2,\;K_3$ which cans keep latent heat temperature, ranging from $0\;to\;5^{\circ}C,\;5\;to\;10^{\circ}C,\;10\;to\;15^{\circ}C$. it can keeps latent heat temperature at radiant heat (5, 12, $17^{\circ}C$) and transportation latent heat container both melting temperature and amount of latent heat of Kl are $-1.6{\pm}1.0^{\circ}C$, 326.51 J/g, respectively and freezing temperature and latent heat are $-7.98{\pm}1.5^{\circ}C$ and 174.18 J/g. and $K_2$ are $7.41{\pm}1.5^{\circ}C$, 89.80 J/g, respectively and freezing temperature and latent heat are $-2.14{\pm}1.5^{\circ}C$ and 83.90 J/g. and $K_3$ are $9.54{\pm}1.0^{\circ}C$, 145.42 J/g, respectively and freezing temperature and latent heat are $0.21{\pm}1.0^{\circ}C$ and 152.48 J/g.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.25-28
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• 1962

The colorimetric estimation, by dithiol method, of the solubility of tin dissolved from the container the tin plate in some canned marine foods has been made on 200 cans of sample on the market. Some of them contained more than 150 ppm of Sn concentration were as follows; (1) ca. 50% of squid can, (2)ca. 30% of mackerel can, (3) ca. of saury can, (4) naught of crab, whale, clam(Japanese hard clams), fish meat ball, and Turbo cornutus one. (1) It had the tendency of increasing Sn concentration according to lowering or arising the value of pH. (2) No significant difference in Sn concentration was caused by the variation of the sort of tinning as H-D or E-T. (3) The longer the period of the storage the higher Sn concentration was found, and the concentration more than 150 ppm of Sn was generally found among the cans stored more than twelve months. (4) The concentration of Sn in the liquid was higher than in solid portion, and most of dissolved Sn was distributed in the liquid portion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.