• 한국식생활문화학회지
• /
• 제27권2호
• /
• pp.211-224
• /
• 2012

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.

• 정보저장시스템학회:학술대회논문집
• /
• 정보저장시스템학회 2005년도 추계학술대회 논문집
• /
• pp.139-144
• /
• 2005

Because of the photorefractive recording dynamics, each newly recorded hologram partially erases all previously stored image. Thus achieving the desired diffraction efficiency profile for the entire sequence after all images have been recorded requires exposure time schedule. The often cited classical exposure-schedule model predicts a rising-exponential build-up and an exponential decay in An with an exposure time. However because we cannot directly measure the An, it's difficult to establish the relation of both. In this paper, we deduce the relation of diffraction efficiency and exposure time from experiment data and suggest an algorithm to make time schedule profile in angle/fractal multiplexing of holographic data storage. After that, we present simulated result with equal hologram diffraction efficiency for a sequence of 250 holograms recorded by angle/fractal multiplexing.

• 한국동물위생학회지
• /
• 제40권1호
• /
• pp.35-40
• /
• 2017

In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at $4^{\circ}C$, $24^{\circ}C$ and $-20^{\circ}C$ for 10 days. Histamine formation was continuously increased with passing time during storage at $4^{\circ}C$, whereas it was decreased after 3 days during storage at $24^{\circ}C$. The initial value of histamine was maintained during storage at $-20^{\circ}C$ for 10 days. During storage at $4^{\circ}C$, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag$4^{\circ}C$.

• 치위생과학회지
• /
• 제10권6호
• /
• pp.459-464
• /
• 2010

본 연구는 실리콘 고무인상재의 보관온도에 따른 작업 시간과 압축 시 변형율, 탄성회복율, 점조도에 관한 물리적 특성에 대해서 평가하였으며, 다음과 같은 결과를 얻었다. 1. 작업시간은 저온의 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 크게 나타났고(P<0.05), 실온과 고온에서 보관한 인상재는 유의차 가 없었다. 2. 압축변형율은 저온 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 컸으며(P<0.05), 실온과 고온에서 보관한 인상재는 유의차가 없 었다. 3. 탄성회복율은 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타 났으며(P<0.05), 온도가 높아짐에 따라 증가하였다. 4. 점조도는 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타났으 며(P<0.05), 온도가 높아짐에 따라 감소하였다.

• 한국환경과학회지
• /
• 제32권4호
• /
• pp.233-242
• /
• 2023

The objective of this study was to develop a management strategy for the recovery of carbon storage capacity of abandoned coal mine forest rehabilitation area. For the purpose, the biomass and stand carbon storage over time after the forest rehabilitation by tree type for Betula platyphylla, Pinus densiflora, and Alnus hirsuta trees which are major tree species widely planted for the forest rehabilitation in the abandoned coal mine were calculated, and compared them with general forest. The carbon storage in abandoned coal mine forest rehabilitation areas was lower than that in general forests, and based on tree species, Pinus densiflora stored 48.9%, Alnus hirsuta 41.1%, and Betula platyphylla 27.0%. This low carbon storage is thought to be caused by poor growth because soil chemical properties, such as low TOC and total nitrogen content, in the soil of abandoned coal mine forest rehabilitation areas, were adverse to vegetation growth compared to those in general forests. DBH, stand biomass, and stand carbon storage tended to increase after forest rehabilitation over time, whereas stand density decreased. Stand' biomass and carbon storage increased as DBH and stand density increased, but there was a negative correlation between stand density and DBH. Therefore, after forest rehabilitation, growth status should be monitored, an appropriate growth space for trees should be maintained by thinning and pruning, and the soil chemical properties such as fertilization must be managed. It is expected that the carbon storage capacity the forest rehabilitation area could be restored to a level similar to that of general forests.

• 한국식품영양학회지
• /
• 제13권1호
• /
• pp.21-27
• /
• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• 한국항해항만학회:학술대회논문집
• /
• 한국항해항만학회 2006년도 추계학술대회 논문집(제1권)
• /
• pp.261-267
• /
• 2006

소요장치량은 컨테이너터미널의 장치능력을 결정짓는 매우 중요한 의사결정 변수이다. 일반적으로 소요장치량은 모선의 배선간격, 장치허용기간, 본선작업시간 등 여러 요인들에 좌우된다. 그러나 지금까지는 이들 요인이 확정적이라는 가정 하에 다양한 방법들을 소요장치량 산정에 적용해왔다. 본 연구는 본선작업 물량이 확률적인 것으로 가정하고 서비스수준을 만족시키는 소요장치량의 산정 방법을 제시했다. 시뮬레이션을 이용한 수치실험은 제시된 방법이 다른 방법들에 비해 확률적 상황에서 더욱 정확한 소요장치량을 산정할 수 있음을 보여주었다.

• 한국식품영양과학회지
• /
• 제41권3호
• /
• pp.383-389
• /
• 2012

야콘의 침지액 소금물 농도와 주박의 소금 첨가량에 따라 제조한 주박 야콘 장아찌의 저장 중 품질특성을 분석한 결과는 다음과 같다. 야콘의 수분 함량은 81.08%, 조단백 함량은 0.77%, 조지방 함량은 0.14% 그리고 조회분 함량은 0.70%로 나타났다. 0%, 2%, 4% 소금물에 3시간 동안 침지한 야콘을 4%, 2%, 0% 소금을 섞은 주박과 각각 혼합하여 최종 염도를 일정하게 조절한 후 50일 동안 $18{\pm}2^{\circ}C$에서 측정한 야콘 장아찌의 염도의 경우 0% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장 10일 이후에는 큰 변화가 없었고, 2%와 4% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장기간이 길어질수록 증가하였으나, 저장 50일 동안 염도는 3% 이하로 나타났다. 반면에 50일 저장기간 동안 주박의 염도의 경우 0% 소금을 첨가한 주박은 저장기간 동안 큰 변화가 없었고, 4% 소금을 첨가한 주박은 저장기간이 길어질수록 염도가 감소하였다. 색도에서 L값은 저장기간이 길어질수록 감소하였고, a값은 저장 10일째에 가장 큰 폭으로 증가하였으며, b값은 저장기간이 길어질수록 증가하였다. 야콘 장아찌의 절단력은 저장기간이 길어질수록 증가하였다. 각각의 야콘 장아찌의 관능검사를 실시한 결과, 색에 대한 선호도는 저장 기간이 길어질수록 증가하였고, 맛에 대한 선호도는 저장 30일째가 가장 높았으며, 향미에 대한 선호도는 저장기간이 길어질수록 주박 특유의 향으로 인하여 감소하였다. 물성에 대한 선호도는 저장기간이 길어질수록 높았고, 전체적인 선호도는 주박에 0% 소금을 첨가한 야콘 장아찌는 저장 초기에는 선호도가 높았으나 저장기간이 길어질수록 선호도가 낮아졌고, 2%와 4% 소금을 첨가한 야콘은 저장기간이 길어 질수록 선호도가 높아졌다.

• 한국식품저장유통학회지
• /
• 제13권2호
• /
• pp.174-179
• /
• 2006

백설기의 최적 배합비(쌀가루 100%, 수분 60%, 소금 1.5%, 설탕 15%)를 선정하여 찌는 압력(0.5, 1.0, 1.5 bar)과 찌는 시란(5, 10, 15분)을 달리하여 시료를 제조 후 저장기간(0, 4, 8, 12, 24시간)에 따른 백설기의 굳기변화와 굳기속도 및 관능적 특성의 결과를 살펴보았다. 굳기는 저장기간 0시간에서 8시간은 완만하게 증가하였지만 12시간 이후에는 급격하게 증가하는 경향을 나타내었지만 찌는 압력이 1.0 bar에서 10, 15분간 편 시료는 12시간 이후에도 완만하게 증가하였다. 한편 굳기속도상수는 찌는 시간 $8{\sim}10$분과 찌는 압력 $0.8{\sim}1.0bar$에서 상대적으로 낮은 $0.175{\sim}0.184hr^{-1}$의 값을 보여 최적 조건으로 판단되었다. 찌는 압력과 시간 및 저장기간이 증가할수록 견고성과 탄성은 증가하는 경향을 보였지만 응집성은 찌는 압력과 저장기간이 증가할 수록 감소하는 경향을 나타내었다. 전체적인 기호도는 찌는 압력 1.0 bar, 찌는 시간 10분에서 저장기간 12시간일 때 가장 높은 값을 보였다. 결론적으로 백설기의 저장기간과 함께 제조공정변수인 찌는 압력과 시간에 따라 굳기 및 굳기속도와 관능적 품질특성이 변화하였다.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 2009년도 제40회 하계학술대회
• /
• pp.472_473
• /
• 2009

It is fascinated research theme to store electric energy as much as possible and to utilize it at the point of proper time. Especially, the demand for energy storage devices has been increased based on the interest for distributed generation and smartgrid. As the results for a number of researches on it, various types of energy storage devices have been developed. Each devices have its own dynamic characteristics, power capacity, and storage capacity followed by storage mechanism. In this paper, the comparison research for various energy storage devices has been performed based on power capacity, storage capacity, discharging time, lifetime, efficiency, and cost. Application researches of SFES(superconducting flywheel energy storage), characterized as 300kW-100kWh, have been performed also.