• Journal of Hydrogen and New Energy
• /
• v.12 no.2
• /
• pp.75-86
• /
• 2001

In this paper it has been compared briefly the hydrogen storage using hydrogen storage alloys with other technologies and introduced the general properties of hydrogen storage alloys. The recent research trends and activities related to hydrogen storage alloys were given here.

• Korean journal of food and cookery science
• /
• v.27 no.4
• /
• pp.89-98
• /
• 2011

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

• Food Science and Preservation
• /
• v.24 no.4
• /
• pp.491-496
• /
• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Korean Journal of Materials Research
• /
• v.12 no.8
• /
• pp.617-623
• /
• 2002

In order to improve the hydrogen storage capacity and the activation properties of the hydrogen storage alloys, the rare-earth metal alloy series, $MmNi_{ 4.5}$$Mn_{0.5}$ $Zr_{x}$ (x=0, 0.025, 0.05, 0.1), are prepared by adding the excess Zr in $MmNi_{4.5}$ $Mn_{0.5}$ / alloy for the strong resistance to intrinsic degradation. The hydrogen storage alloys of rare-earth metal such as $LaNi_{5}$ , and $MmNi_{5}$X and $MmNi_{4.5}$ /$_Mn{0.5}$ alloys which substituted La by misch metal properties were characterized as well. The hydrogen storage alloys were produced by melting each metal mixture in arc melting furnace, and the as-cast alloys were heat-treated at $1100^{\circ}C$ for 10 hr. The major elements of misch metal(Mm) were La, Ce, Pr and Nd with some impurities less than 1wt.% determined by ICP-AES. X-ray diffraction indicated that the structure for these samples was a single phase of hexagonal with $CaCu^{5}$ type. As the Zr contents increases, the activation time and the plateau pressure decrease and sloping of the plateau pressure increase. Amount of the 2nd phases increases with increase in Zr contents in $MmNi_{ 4.5}$$Mn_{0.5}$ $Zr_{0.1}$ alloy, This phenomenon indicated that $ZrNi_3$ in this phase, which shows the maximum storage capacity and the strong resistance to intrinsic degradation, is considered as a proper alloy for hydrogen storage..

• Korean journal of food and cookery science
• /
• v.15 no.5
• /
• pp.539-544
• /
• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of The Korean Society of Agricultural Engineers
• /
• v.61 no.6
• /
• pp.1-8
• /
• 2019

Carbon dioxide is one of the major driving forces causing climate changes, and many countries have been trying to reduce carbon dioxide emissions from various sources. Soil stores more carbon dioxide(two to three times) amounts than atmosphere indicating that soil organic carbon emission management are a pivotal issue. In this study, we developed a Soil Organic Carbon(SOC) storage estimation model to predict SOC storage amounts in soils. Also, SOC storage values were assessed based on the carbon emission price provided from Republic Of Korea(ROK). Here, the SOC model calculated the soil hydraulic properties based on the soil physical and chemical information. Base on the calculated the soil hydraulic properties and the soil physical chemical information, SOC storage amounts were estimated. In validation, the estimated SOC storage amounts were 486,696 tons($3.526kg/m^2$) in Jindo-gun and shown similarly compared to the previous literature review. These results supported the robustness of our SOC model in estimating SOC storage amounts. The total SOC storage amount in ROK was 305 Mt, and the SOC amount at Gyeongsangbuk-do were relatively higher than other regions. But the SOC storage amount(per unit) was highest in Jeju island indicating that volcanic ashes might influence on the relatively higher SOC amount. Based on these results, the SOC storage value was shown as 8.4 trillion won in ROK. Even though our SOC model was not fully validated due to lacks of measured SOC data, our approach can be useful for policy-makers in reducing soil organic carbon emission from soils against climate changes.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.2
• /
• pp.191-198
• /
• 2009

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.105-110
• /
• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.5
• /
• pp.450-458
• /
• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• Journal of the Korean Society of Tobacco Science
• /
• v.22 no.2
• /
• pp.143-150
• /
• 2000

This study was carried out to investigate the effect of storage period on the physico-chemical properties of tobacco leaves expanded by $CO_2$. The flue-cured and burley tobacco leaves produced from 1996 to 1999 were processed, and stored for that year or 3 years in processing plant. As compared with 1996 crop, the expanded rate of flue-cured tobacco leaves in 1999 crop was higher approximately 18%, while that of burley was higher about 10%. The filling capacity of cigarettes was decreased as storage time became shorter, but the combustibility was improved. The rate of large particles (over 3.36mm) of expanded tobacco showed decreasing tendency as the storage period became longer. The change rate of chemical contents in tobacco leaves between before and after expansion had no significant difference among corp years. The tar and CO contents of cigarettes smoke were reduced in the case of flue-cured tobacco leaves as storage time became shorter, while they were slightly increased in the case of burley tobacco leaves. The ammonia content of burley leaves was decreased remarkably in 1996 and 1999 crop.