• Journal of the Korean Society of Hazard Mitigation
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• v.10 no.3
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• pp.109-118
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• 2010

This study quantified the flood reduction effect of small stormwater detention facilities by the NRCS curve number. The modified rational equation was used to calculate the inflow volume into the detention facilities. The NRCS curve number in the cases w/ and w/o storage facility was calculated with respect to the rainfall characteristics(rainfall frequency, duration) and the size of storage facilities. Finally, diagrams showing the curve number reduction rate versus the size of storage facility were developed. The diagrams can be used to evaluate the flood reduction effect of storage facility reasonably and efficiently when estimating the optimal location and size of storage facility. The results based on the methodology propsed in this study were also compared with those of previous study for their validation.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Journal of Environmental Science International
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• v.33 no.1
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• pp.97-102
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• 2024

We introduce a method for preserving yellow mealworm (Tenebrio molitor Linnaeus) larvae for an extended period and show that a high percentage of larvae can survive in good health under low-temperature storage conditions combined with specific diapause termination conditions. Our study revealed that we can regulate important development stages such as pupation, emergence, and larval duration by adjusting these termination conditions. When storing larvae aged 6-8 weeks for 140 days, the storage temperature can be varied based on our goals, giving us control over yellow mealworm production to meet specific demands. To produce adult beetles, storing larvae at 15 ℃ with wheat bran and ending diapause at 30 ℃ resulted in 90% pupation rate, with 60% becoming adults in 21 days. If our aim is larvae production, storing them at 10-12 ℃ with wheat bran and ending diapause at 25-30 ℃ allows the larvae to reach a suitable weight for processing. This straightforward approach ensures long-term storage of yellow mealworm larvae and provides a practical way to control their development, allowing efficient mass production tailored to market demands.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.18 no.1
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• pp.51-55
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• 2007

Objectives: The aim of this study is to compare the efficacy of fresh versus frozen reconstituted botulinum toxin type A (BTX-A) for the treatment of adductor type spasmodic dysphonia. Materials and Methods: After reconstitution with normal saline, BTX-A was used within 4 hours or it was kept frozen in a consumer grade freezer at about $-25^{\circ}C$ for up to 4 months. Thirty patients with spasmodic dysphonia were randomly assigned and treated with the either fresh or frozen BTX-A. About 83% of injections resulted in a satisfactory outcome with 5.3 months of mean action duration. Treatment outcomes and side effects of total 161 injections were compared along the duration of keeping BTX-A frozen. Results: There were no statistical differences in the duration of action, self-rated satisfaction score, and the duration of hoarseness and/or aspiration between fresh and frozen BTX-A treated groups. No significant side effects were observed and the frozen BTX-A were proved to be free of bacterial contamination. Conclusion: After being reconstituted and kept frozen, BTX-A may be safely used for more than 4 months without significant loss of its effectiveness or additional side effects.

• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.3
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• pp.71-81
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• 2018

$CO_2$ concentration has a significant effect on quality of cold-stored apples. High indoor $CO_2$ concentrations above 10,000 ppm cause the browning of apples and result in economic loss for farmers. The purpose of this study is to evaluate $CO_2$ concentrations and their distribution in a controlled atmosphere (CA) storage and provide better structural designs to improve the $CO_2$ environment using computational fluid dynamics (CFD) simulations. The CFD model was developed for a real CA storage for apples and applied to investigate the effect of changing the inlet and outlet locations and the aspect ratio of the floor of the CA storage on the spatial distributions of $CO_2$ concentration and the browning of the apples. The lowest $CO_2$ concentrations in existing CA storage with a high aspect ratio of the floor were achieved from the combination of the inlet located at the top of the right side and the outlet located at the bottom of the left side. In modified CA storage with a low aspect ratio, the combination of the inlet and outlet located at top and bottom of left side respectively achieved the lowest $CO_2$ concentrations. The proposed case enhanced the storage performance by reducing total browned apples by 3.6% in storage duration of 210 days. This study is expected to reduce the browning damages of apples in CA storage, and thus greatly prevent economic losses.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.273-281
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• 2006

Singeing has always been equated with meat color alteration through lipid oxidation and microbial population. Singeing method has always been employed far removing duck feathers, however, the effect of singeing on storage characteristic of duck meat has not been investigated extensively. The study was therefore, designed to Investigate the effect of singeing on duck meat during storage extensively. For the purpose, study was categorized into three groups namely A, B, and C, representing 0, 50 and 70 seconds of singeing time. Singeing was performed on 100 birds in each group, however, only 20 singed birds from each treatment groups were further selected to analyse them subsequently during storage. Analysis revealed that with 70 seconds singeing time drip loss was significantly (p<0.05) higher at $6mgf/cm^2$ compared to 50 seconds of singeing. With 70 seconds treatment breast meat apparently appeared black, where as with 50 seconds treatment no change was observed. Breast showed low redness with more duration of treatment compared to less treatment duration. Yellowness increased, springiness declined and no change was observed in cohesiveness and chewiness with high treatment time. There was increase in the TBARS and VBN, freshness did not change for first 5 days, however, K values started to increase later on indicated decline in freshness. Conclusively, it was inferred from the study that 50 seconds singeing does not make much alternation in the quantitative traits and at the same time maintains the microbial level under permissible limit.

• Journal of Digital Convergence
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• v.19 no.7
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• pp.379-390
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.5
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• pp.113-122
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• 2015

This study aims to evaluate future stream flow by the operation of agricultural reservoir group at the upper stream of the Miho River. Four agricultural reservoirs with storage capacities greater than one million cubic meters within the watershed were selected, and the RCP 8.5 climate change scenario was applied to simulate reservoir water storage and stream flow assuming that there are no changes in greenhouse gas reduction. Reservoir operation scenarios were classified into four types depending on the supply of instream flow, and the water supply reliability of each reservoir in terms of water supply under different reservoir operation scenarios was analyzed. In addition, flow duration at the watershed outlet was evaluated. The results showed that the overall run-off ratio of the upper stream watershed of the Miho River will decrease in the future. The future water supply reliability of the reservoirs decreased even when they did not supply instream flow during their operation. It would also be difficult to supply instream flow during non-irrigation periods or throughout the year (January-December); however, operating the reservoir based on the operating rule curve should improve the water supply reliability. In particular, when instream flow was not supplied, high flow increased, and when it was supplied, abundant flow, ordinary flow, and low flow increased. Drought flow increased when instream flow was supplied throughout the year. Therefore, the operation of the agricultural reservoirs in accordance with the operating rule curve is expected to increase stream flow by controlling the water supply to cope with climate change.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.35-42
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• 2001

In order to obtain basic information for pure line breeding of hemp which is effective on the pure line preservation and propagation, three varieties were investigative from 1995 to 1996 at Mokpo Experiment Station, Honam Agriculture Experiment Station, and cutting parts, cutting times, cutting length and storage duration after cutting of plant were observed. Higher rooting ratio were observed in cutting of shoot and later branch, in July 5, optimum harvesting time and 5 days after harvesting time, in shorter storage duration,0 and 2 days. Also there were the highest rooting ratio increased by from 12% to 16% in shorter cutting of 10cm than 15cm long cutting in shoot, lateral branch and stem cuttings. Hemp cv. Korea showed higher rooting ratio than the other varieties, Japan and Turkey. Therefore, it was concluded that hemp, a dioecious plant, could be effectively propagated for the pure lines by cutting method, especially in cv. Korea.