• Food Science of Animal Resources
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• v.21 no.2
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• pp.169-174
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• 2001

This study was carried out to investigate the effects on the quality and shelf-life of beef Hamburg patties. The patties composition, which used in the preparation of beef Hamburg patties is as the followings: Beef Tallow 20 Sodium 2(A), Beef Tallow 20 Sodium 2 Mugwort 1(B), Beef Tallow 20 Sodium 2 Mugwort 3(C) and were stored at -18$^{\circ}C$ for 30 days. The obtained results were summarized as the followings: The change of pH slightly decreased with increasing storage time. A(CON) decreased with increasing storage time, but the significant difference of pH changes were not shown between B(Mugwort 1%) and C(Mugwort 3%) group. The change of TBA values of all treatments increased during storage periods. The TBA value of A(CON) was the highest, and B(Mugwort 1%) was the lowest among groups. The change of VBN(volatile basic nitrogen) showed trends to increase during storage period in all groups. The number of microorganism increased during storage. The bacterial growth of C(Mugwort 3%) inhibited effectively, compared with the other groups. The number of E. coli decreased during storage periods. and the inhibitory effect of C(Mugwort 3%) was better than those of other groups.

• Journal of Biosystems Engineering
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• v.25 no.2
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• pp.107-114
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• 2000

Low temperature storage method is to increase the value of agricultural products by reducing quality loss and regulate consignment time by controlling respiration rates of agricultural products. Respiration rate of agricultural products depends on several factors such as temperature, moisture, gas composition and a microbe inside the storage room. Temperature is the most important factor among these, which affects respiration rate and causes low or high temperature damage. Fuzzy logic was used to control the temperature of a storage room ,which uses information of uncertain facts and mathematical model for room temperature control . Room temperature was controlled better by using fuzzy logic control method rather than on-off control method. Refrigerant flow rates and temperature deviations were measured for on-off system using TEV(temperature expansion valve) and for fuzzy system using EEV(Electrical Expansion Valve) . Temperature of the Storage room was lowered faster by using fuzzy system than on -off system. Temperature deviation was -0.6~+0.9$^{\circ}C$ for on-off system and $\pm$0.2$^{\circ}C$ for fuzzy system developed. Temperature deviation and variation of temperature deviation were used as inout parameters for fuzzy system. The most suitable input and output value were found by experiment. Cooling rate of the storage room decreased while temperature deviation increased for the sampling time of 20 sec.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.1-8
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• 1998

This study was conducted to investigate the effects of $\alpha$-, ${\gamma}$-, $\delta$-Tocopherols on oxidative stability of lipid in hamburger patties during frozen storage. Hamburger patty samples were prepared with the addition of tocopherol by fat basis: control, treat 1 (control+0.02% $\alpha$-tocopherol), treat 2 (control+ 0.02% ${\gamma}$-tocopherol were cooked at 85$^{\circ}C$ for 3 minutes and the stored at -1$0^{\circ}C$ or 3$0^{\circ}C$). The fatty acids composition of the hamburger samples were analyzed during the storage periods (1, 20, 40, 60 and 80 days). there was no difference in the fatty acids composition among control and treatment groups in early storage time; however, content of unsaturated fatty acid was decreased in control group and slightly decreased or almost not changed in treatment groups as the storage period passed. No difference in the ratio of saturated fatty acid : unsaturated fatty acid (SFA : USFA) and saturated fatty acid : monounsaturated fatty acid : unsaturated fatty acid (SFA : MUFA : PUFA) between control and treatment groups at early storage time. However, SFA : USFA and SFA : MUFA : PUFA was decreased in control and slightly decreased or not changed in all treatment groups as the storage period passed.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.90-98
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• 1984

In this paper, the anthor made a basic study of the storage function model and examined several constants in applying the storage function model to flood run-off analysis by dealing with the data in the Supyung and Hoyng Syung watershed, the applicabilities of the storage function model are examined by searching this optimum model parameters in two watersheds. The results are summarized as follows, 1) The optimum values of the exponential constants, P, in the storage function model showed to be 0.77 to 0.87 in two watersheds observed, therefore it was confirmed that the storage fumction model was approaching to the surface runoff model. 2) It was confirmed that the interval of variation of the storage constant, K, Showed to be larger than that of the exponential constant, p. 3) Relative erros in the discharge obtained by using the storage function model and the SDFP mothod showed to be 20 and 17 percent respectively to the observed discharge, therefore it was confirmed that the applicability of the storage function model using the SDFP method are excellent for runoff analysis. 4) A simple method is proposed for estimating the lag time in the storage function model.

• Food Science and Preservation
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• v.14 no.3
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• pp.328-331
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• 2007

This study was conducted to investigate the effect of pediocin treatment on noodle quality during 4 days of storage at $20^{\circ}C$. The pH of noodle increased after 2 days of storage and then decreased during further storage. The total bacterial counts in noodles increased during the storage period. When pediocin was present at 1,000 ppm, bacterial counts temporarily decreased after first day of storage and then slowly increased to 4 days of storage. Coliforms were detected after 2 days of storage in noodles stored without pediocin. When pediocin was present at 300 or 500 ppm, the coliform detection time was extended to 3 days of storage. Upon treatment with 1,000 ppm of pediocin, the coliform detection time was further extended to 4 days of storage. The fungal count in noodles was 2.3 log CFU/mL initially, and did not change significantly during the first day of storage, after which time the fungal count increased quickly. The fungal counts in noodles without pediocin treatment increased more rapidly than in noodles stored with pediocin, and was 5.0 log CFU/mL after 4 days of storage. We conclude that pediocin prevented noodle deterioration on storage.

• Journal of Korea Water Resources Association
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• v.50 no.12
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• pp.827-836
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• 2017

The most important parameters of the Muskingum method, widely used in hydrologic river routing, are the storage coefficient and the weighting factor. The Muskingum method does not consider the lateral inflow from the upstream to the downstream, but the lateral inflow actually occurs due to the rainfall on the watershed. As a result, it is very difficult to estimate the storage coefficient and the weighting factor by using the actual data of upstream and downstream. In this study, the flow without the lateral inflow was calculated from the river flow through the hydraulic flood routing by using the HEC-RAS one-dimensional unsteady flow model, and the method of the storage coefficient and the weighting factor calculation is presented. Considering that the storage coefficient relates to the travel time, the empirical travel time formulas used in the establishment of the domestic river basin plan were applied as the storage coefficient, and the simulation results were compared and analyzed. Finally, we have developed a formula for calculating the travel time considering the flow rate, and proposed a method to perform flood routing by updating the travel time according to the inflow change. The rise and fall process of the flow rate, the peak flow rate, and the peak time are well simulated when the travel time in consideration of the flow rate is applied as the storage coefficient.

• 정보저장시스템학회:학술대회논문집
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• 2005.10a
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• pp.83-87
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• 2005

Data storage related with writing and retrieving requires high storage capacity, fast transfer rate and less access time in. Today any data storage system can not satisfy these conditions, but holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System architecture without mechanical actuating pare is possible, so fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this paper, to correct errors of binary data stored in holographic digital data storage system, find cluster centers using clustering algorithm and reduce intensities of pixels around centers. We archive the procedure by two algorithms of C-mean and subtractive clustering, and compare the results of the two algorithms. By using proper clustering algorithm, the intensity profile of data page will be uniform and the better data storage system can be realized.

• Geomechanics and Engineering
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• v.9 no.1
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• pp.25-37
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• 2015

To predict the surface subsidence of salt rock storage, a new surface subsidence basin model is proposed based on the Logistic function from the phenomenological perspective. Analysis shows that the subsidence curve on the main section of the model is S-shaped, similar to that of the actual surface subsidence basin; the control parameter of the subsidence curve shape can be changed to allow for flexible adjustment of the curve shape. By using this model in combination with the MMF time function that reflects the single point subsidence-time relationship of the surface, a new dynamic prediction model of full section surface subsidence for salt rock storage is established, and the numerical simulation calculation results are used to verify the availability of the new model. The prediction results agree well with the numerical simulation results, and the model reflects the continued development of surface subsidence basin over time, which is expected to provide some insight into the prediction and visualization research on surface subsidence of salt rock storage.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.1111-1116
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• 2008

The purpose of this study is to maintain high efficiency and reasonable use of cold-heat storage systems operated the showcase. An experimental study is carried out to manufacture the showcase system in a laboratory. Comparing the result at general operation condition with that at the new condition using ice storage system, this study showed the effects of the refrigerant sub-cooling, and with using inverter. At the condition using ice storage system, the ice making process was operated during midnight being not needed the cooling of the showcase through the continuous running of the condenser unit. And then, the refrigerant was sub-cooled using stored cold-heat after being discharged from the air cooling condenser during the day time. The cooling performance was increased owing to the sub-cooling of refrigerant during day time, hence the running time of the compressor was effectively decreased. In other words, this study showed that power consumption during daytime can be transferred to the midnight for making use of the refrigerant sub-cooling.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.437-441
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• 1998

The effects of sucrose fatty acid ester (SE, 1% w/w) and glycerin (GL, 1% v/w) additions, storage temperature$(0,\;20\;and\;70^{\circ}C)$, and time $(0{\sim}6\;day)$ on texture properties, hardness(H), cohesiveness(O), chewiness(C) and rheological property(R) of Baikseolgi were studied. The H of Baikseolgi increased sharply in the early stage of storage at 0 and $20^{\circ}C$, while increased gently at $70^{\circ}C$ with increasing storage time. After 6 days of storage, the H of Baikseolgi at $20^{\circ}C$ had a little lower than that at $0^{\circ}C$. However, the H of Baikseolgi at $70^{\circ}C$ was 10.7% of that at $0^{\circ}C$. The addition of GL had greater effect on the reduction of H than that of SE. The H of control, SE and GL additions were 336, 216 and $$174\;g_f, respectively, after 6 days at $70^{\circ}C$. The O of Baikseolgi at $70^{\circ}C$ were higher than those at $0^{\circ}C$. The O of GL added Baikseolgi had the highest value and the second and the third were SE added and control, respectively. The O of Baikseolgi decreased with increasing storage time. The C of Baikseolgi of increased with increasing storage time, which had similar curve patterns to the H of Baikseolgi. Instantaneous stress and equilibrium stress of Baikseolgi decreased with increasing storage temperature. The affection of viscous element increased and that of elastic element decreased with increasing storage temperature.