• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

• Journal of Information Processing Systems
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• v.15 no.1
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• pp.55-66
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• 2019

Storage system often applies erasure codes to protect against disk failure and ensure system reliability and availability. Liberation code that is a type of coding scheme has been widely used in many storage systems because its encoding and modifying operations are efficient. However, it cannot effectively achieve fast recovery from single disk failure in storage systems, and has great influence on recovery performance as well as response time of client requests. To solve this problem, in this paper, we present HRSF, a Hybrid Recovery method for solving Single disk Failure. We present the optimal algorithm to accelerate failure recovery process. Theoretical analysis proves that our scheme consumes approximately 25% less amount of data read than the conventional method. In the evaluation, we perform extensive experiments by setting different number of disks and chunk sizes. The results show that HRSF outperforms conventional method in terms of the amount of data read and failure recovery time.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.696-699
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• 2004

Generally, the time history analysis among seismic response analyses of a structure needs more times than static analysis. Therefore the mechanical model of a structure has been used as a simple lumped parameter model in time history analysis. For the most cases, the simple mechanical model shows the similar results to that of detailed finite element model. so it is reasonable to use the simple mode] in preliminary analysis. In seismic design of liquid storage tank, such as LNG storage tank, the lumped parameter mode] also is being used in preliminary analysis, however sometimes shows the differences to the results of detailed finite element model. Therefore in this study, the dynamic characteristics between lumped parameter model and detailed finite model is compared for the variables such as height/diameter of liquid-storage tank and thickness of wall, then the applicability of beam mode] to the seismic response analysis are evaluated for some liquid storage tanks.

• Journal of the Korean Home Economics Association
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• v.18 no.4
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• pp.87-94
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• 1980

This study was carried out to make a comparison between iced and partial freezing of bastard, yellow tail, poragy, pomfret that were generally used for Sashimi and the results that measured k-value, VB-N, TMA-N were measured and the results are as follows : 1. Regardless of the kinds of fish, freshness is better preserved in partial freezing than in iced storage. 2. In Bastard, Yellow tail When iced its freshness estimation index its K-value rose above 20% after 4 days of storage. When stored partially frozen, its K-value reached 20% after 8 days. 3. Porgy when iced, its K-value reach 20% after 6 days of storage. But when stored partially frozen, its K-value could be prolonged until 9 days with same degree. Porge was preserved for the longest time among the four fishes. 4. Pomfret When iced during 4 days and stored partially frozen during 6 days, their K-value reached about 20% Pomfret was preserved for the shortest time among the four fishes. 5. According to the kinds of fish, the results that measured VB-N, TMA-N, total bacteria have some differences, but the method of partial freezing was superior to iced storage.

• Korea-Australia Rheology Journal
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• v.21 no.2
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• pp.127-133
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• 2009

Hemorheological results may be influenced by the time between blood sampling and measurement, and storage conditions (e.g., temperature, time) during sample delivery between laboratories may further affect the resulting data. This study examined possible hemorheological alterations subsequent to storage of rat and dog blood at room temperature ($22^{\circ}C$) or with cooling ($4{\sim}10^{\circ}C$) for 2, 4, 6, 24, 48 and 72 hours. Measured hemorheological parameters included hematological indices, RBC aggregation and RBC deformability. Our results indicate that marked changes of RBC deformability and of RBC aggregation in whole blood can occur during storage, especially for samples stored at room temperature. The patterns of deformability and aggregation changes at room temperature are complex and species specific, whereas those for storage at the lower temperature range are much less complicated. For room temperature storage, it thus seems logical to suggest measuring rat and dog cell deformability within 6 hours; aggregation should be measured immediately for rat blood or within 6 hours for dog blood. Storage at lower temperatures allows measuring EI up to 72 hours after sampling, while aggregation must be measured immediately, or if willing to accept a constant decrease, over 24~72 hours.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2002.11b
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• pp.134-139
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• 2002

This paper presents a servo design method for high track-density hard disk drives, in which the plant time delay, mainly due to the processor computation time, is taken into account. The key idea behind the proposed design method is to incorporate the delay model into the output equation of the state-space representation for the plant model; thereby, the delay is accounted for by a standard state observer in a natural manner, with simplified state equations as compared to those for conventional methods. The results from practical application confirm that the proposed method is quite effective in realizing a high-bandwidth servo system in hard disk drives.

• Transactions of the Society of Information Storage Systems
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• v.6 no.1
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• pp.1-5
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• 2010

Holographic data storage system(HDSS) has many noise sources - crosstalk, scattering and inter pixel interference, etc. Generally the intensity of a light generated from the laser source has Gaussian distribution and this ununiformity of light also can make the data page to have a low SNR. A beam apodizer is used to make the laser as a flat-top beam but the intensity distribution is not strictly uniform. The intensity of light can be controlled using image mask. In this paper the intensity distribution of light used for HDSS is controlled by a digital image mask. The digital image mask is changed arbitrarily in real-time with suggested algorithm for the HDSS.

• Proceedings of the IEEK Conference
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• 1998.10a
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• pp.495-498
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• 1998

Mobile computers have restrictions for size, weight, and power consumption that are different from traditional workstations. Storage device must be smaller, lighter. Low power consumed storage devices are needed. At the present time, flash memory device is a reasonable candidate for such device. But flash memory has drawbacks such as bulk erase operation and slow program time. This causes of worse average write performances. This paper suggests a storage method which improves write performance.

• Journal of Life Science
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• v.25 no.10
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• pp.1124-1131
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• 2015

Consumer interest in the stability of medicinal herb extracts during storage has increased. Although the advent of new technologies has improved preservation conditions, increasing the storage time, there are few studies on the preservation of herb extracts. The purpose of this study was to perform microscopic observations of Samul-tang decoctions under various preservation conditions. The storage temperature (a high temperature, room temperature, with or without light, refrigeration, or cryopreservation) and storage time (0, 15, 30, 90, and 180 days) were given to each condition Macroscopic morphology, pH, UV absorption, HPLC, and bacteriological studies were performed to determine microscopic changes in Samul-tang decoctions. The biological activity (tyrosinase inhibition) of the Samul-tang decoctions was also examined. There were no major changes in the indicated observation items when the extracts were stored in each condition. However, at higher storage temperatures and longer storage times, microscopic changes increased, although no bacteria were detected. Furthermore, the higher the storage temperature was and the longer the storage time was, the bigger the change was, despite of minor microscopic changes. Therefore, to maintain the stability of herbal extracts during storage, it is recommended to keep the Samul-tang decoction in the preservation condition of refrigeration and cryopreservation or without light rather than high temperature and room temperature as possible.