• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.220.1-220.1
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• 2011

In recent years, the importance of Carbon Capture and Storage (hereafter CCS) is growing bigger and bigger. The development and commercialization of CCS technology are concerned for reducing carbon dioxide($CO_2$) emissions. For the most studies, the technology of $CO_2$ storage is known as the geological storage, ocean sequestration, mineral carbonation, industrial utilization, and so on. The geological storage is adjudged the most reasonable technology from economic and environmental aspects. Generally, the $CO_2$ geological storage is comprised of compression - transportation - drilling/injection - storage/management process. The critical problem is a leakage of $CO_2$ in all process. For resolving a leakage problem, it is necessary to predict and build a monitoring system. Those systems are proved safety of a leakage and received positive social perceptions of $CO_2$ geological storage. For those reasons, a risk assessment of $CO_2$ geological storage is required. A risk assessment is an estimated process of the possible effects when spilling $CO_2$. Although numerous studies of risk assessment have studied, it is incomplete to evaluate a risk and disaster quantitatively. The risk assessment will be developed for domestic application and safe $CO_2$ geological storage considering characteristics of Korea.

• The Korean Journal of Malacology
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• v.24 no.1
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• pp.25-32
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• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.27 no.3
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• pp.123-127
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• 2015

Thermochemical heat storage is a cutting-edge technology which can balance the energy usage between supplies and demands. Recent studies have suggested that thermochemical heat storage has significant advantages, compared to other storage methods such as latent heat storage or sensible heat storage. Nevertheless, ongoing research and development studies showed that the thermochemical heat storage has some serious problems. To bring the thermochemical heat storage method into market, we introduce experimental setup with composite material using perlite that supports calcium chloride sorbent. Also, to compare thermal properties with composite material, we used pure thermochemical material. Then, we found that the composite material has higher heat storage density by mass than pure calcium chloride. Moreover, it can be easily regenerated, which was impossible in the pure thermochemical materials.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.2
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• pp.156-164
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• 2005

A comparative analysis of an ice storage system has been performed on the operation cost for the four control strategies, i.e., chiller priority and chiller downstream, chiller priority and chiller upstream, storage priority and chiller upstream, storage priority and chiller downstream. Main components of the ice storage system are an ice-on-coil storage tank and a screw compressor chiller. With the simulation program, the operation cost has been evaluated from the economics of an ice storage system. It is found that the operation cost of the ice storage system is strongly dependent on the control strategy, i.e., chiller priority or storage priority, but less affected by the arrangement method, i.e., chiller upstream or chiller downstream. In case of the maximum load day, the control strategy with chiller priority and chiller upstream is supposed to obtain the reduction of operation cost. However, it is found that the control strategy with storage priority and chiller downstream is the best economical operation for most summer seasons except the maximum load day.

• Food Science and Preservation
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• v.7 no.1
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• pp.29-32
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• 2000

Storage life of grape cultivars including Kyoho(Inzuka), which were imported from Japan and are cultivated after adoption as farming application, were examined. The stu요 was accomplished with grapes packed by PE film under storage temperature $0^{\circ}C$ and humidity 90%RH loss of weight, Weight loss and occurrence of abnormal fruit increased in proportion to storage days. Abnormal fruits of Kyoho(izuka), North Black , and Seto giants increased rapidly after 60 days of storage, resulting in slight deterioration of commercial value. Similarly, this phenomenon of Campbell early , Takasumi , and Aki Queen occurred after 70 days of storage. External appearance decreased rapidly after 60 days of storage, resulting in 7.0 index of Takatsuma and Aki Queen , 3.0-3.6 of North Black and Seto Giants, and 5.0 of Campbell Early, kyoho (izuka0, and takasumi after 80 days of storage. Soluble solide content and titratable acidity showed a trend to be decreased with lapse of storage. Sugar/acid ratio shwoed much fluctuation between different grapes. Possible storage days, in view of more 70% merchandise berry ratio, were 90 days of Takatsuma and Aki Queen , 70 days of Campbell Early, 60 days of Takasumi , kyoho(Iizuka), and Seto giants, below 60 days of North Black.

• Industrial Engineering and Management Systems
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• v.11 no.3
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• pp.276-287
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• 2012

Determining storage locations of containers is an important issue for efficient operation of container terminals. This study assumes a storage yard with a horizontal layout in which blocks are laid out in parallel to the quay and trucks enter at the side of a block to deliver (receive) a container to (from) the yard crane. Various storage rules for determining storage locations of containers are introduced. Simulation studies are conducted for evaluating various rules. The following guidelines are derived from the result of our simulation study: when designing a block, consider a block configuration in which the longest gantry and the longest trolley travel times of rail-mounted gantry cranes (RMGCs) are similar; do not restrict the types of containers that can be stored in a storage area; if different roles are to be assigned to different storage areas, one possible way is to divide a bay into two areas so that some rows in the bay are allocated to inbound containers while the other rows in the same bay are allocated to outbound containers; reserve the space in bay unit for a high productivity of RMGCs but reserve the space in stack unit when the storage space is not enough; when the storage space is not sufficient, allocate storage location in a way of starting from the end and ending at the middle of a block; for reducing the travel distance of internal trucks, provide a higher priority to a block nearer to the berthing position of the corresponding vessel.

• Transactions of the Society of Information Storage Systems
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• v.2 no.1
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• pp.65-70
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• 2006

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDD and design the slider using near-field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is supposed to model as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.

• Korean Journal of Organic Agriculture
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• v.30 no.2
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• pp.291-302
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• 2022

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.458-467
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• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.