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

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.6
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• pp.807-815
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• 2015

The present study aimed at evaluating the intensity of Tifton 85 conditioning using a mower conditioner with free-swinging flail fingers and storage times on dehydration curve, fungi presence, nutritional value and in vitro digestibility of Tifton 85 bermudagrass hay dry matter (DM). The dehydration curve was determined in the whole plant for ten times until the baling. The zero time corresponded to the plant before cutting, which occurred at 11:00 and the other collections were carried out at 8:00, 10:00, 14:00, and 16:00. The experimental design was randomised blocks with two intensities of conditioning (high and low) and ten sampling times, with five replications. The high and low intensities related to adjusting the deflector plate of the free iron fingers (8 and 18 cm). In order to determine gas exchanges during Tifton 85 bermudagrass dehydration, there were evaluations of mature leaves, which were placed in the upper middle third of each branch before the cutting, at every hour for 4 hours. A portable gas analyser was used by an infrared IRGA (6400xt). The analysed variables were photosynthesis (A), stomatal conductance (gs), internal $CO_2$ concentration (Ci), transpiration (T), water use efficiency (WUE), and intrinsic water use efficiency (WUEi). In the second part of this study, the nutritional value of Tifton 85 hay was evaluated, so randomised blocks were designed in a split plot through time, with two treatments placed in the following plots: high and low intensity of cutting and five different time points as subplots: cutting (additional treatment), baling and after 30, 60, and 90 days of storage. Subsequently, fungi that were in green plants as well as hay were determined and samples were collected from the grass at the cutting period, during baling, and after 30, 60, and 90 days of storage. It was observed that Tifton 85 bermudagrass dehydration occurred within 49 hours, so this was considered the best time for drying hay. Gas exchanges were more intense before cutting, although after cutting they decreased until ceasing within 4 hours. The lowest values of acid detergent insoluble nitrogen were obtained with low conditioning intensity after 30 days of storage, 64.8 g/kg DM. The in vitro dry matter of Tifton 85 bermudagrass did not differ among the storage times or the conditioning intensities. There was no fungi present in the samples collected during the storage period up to 90 days after dehydration, with less than 30 colony forming units found on plate counting. The use of mower conditioners in different intensities of injury did not speed up the dehydration time of Tifton 85.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.22 no.6
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• pp.1-14
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• 2019

Carbon storage is one of the regulating ecosystem services provided by urban street trees. It is important that evaluating the economic value of ecosystem services accurately. The carbon storage of street trees was calculated by measuring the morphological parameter on the field. As the method is labor-intensive and time-consuming for the macro-scale research, remote sensing has been more widely used. The airborne Light Detection And Ranging (LiDAR) is used in obtaining the point clouds data of a densely planted area and extracting individual trees for the carbon storage estimation. However, the LiDAR has limitations such as high cost and complicated operations. In addition, trees change over time they need to be frequently. Therefore, Structure from Motion (SfM) photogrammetry with unmanned Aerial Vehicle (UAV) is a more suitable method for obtaining point clouds data. In this paper, a UAV loaded with a digital camera was employed to take oblique aerial images for generating point cloud of street trees. We extracted the diameter of breast height (DBH) from generated point cloud data to calculate the carbon storage. We compared DBH calculated from UAV data and measured data from the field in the selected area. The calculated DBH was used to estimate the carbon storage of street trees in the study area using a regression model. The results demonstrate the feasibility and effectiveness of applying UAV imagery and SfM technique to the carbon storage estimation of street trees. The technique can contribute to efficiently building inventories of the carbon storage of street trees in urban areas.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.17 no.5
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• pp.1129-1137
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• 2013

Cloud storage system that cloud computing providers provides large amounts of data storage and processing of cloud computing is a key component. Large vendors (such as Facebook, YouTube, Google) in the mass sending of data through the network quickly and easily share photos, videos, documents, etc. from heterogeneous devices, such as tablets, smartphones, and the data that is stored in the cloud storage using was approached. At time, growth and development of the globally data, the cloud storage business model emerging is getting. Analysis new network storage cloud storage services concepts and technologies, including data manipulation, storage virtualization, data replication and duplication, security, cloud computing core.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.39-44
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• 2002

In order to obtain the information of bio-environment control, the thermal characteristics of soil in the greenhouse heated by the heat pump and latent heat storage system were experimentally analyzed. The experimental systems were composed of the greenhouse with a heat pump and a latent heat storage system (system I), the greenhouse with a heat pump (system II), the greenhouse with a latent heat storage system (system III), and the greenhouse without auxiliary heating system (system IV). The thermal characteristics experimentally analyzed in each system were temperature of soil layers, soil heat storage and release, soil heat capacity and soil heat storage ratio. The results could be summarized as follows. 1. Time to reach the highest temperature at 20cm deep in soil layers of the crop routs in case of system I was shown to be delayed by 6 hours in comparison to the time of the highest temperature at the soil surface. 2. In the clear winter days, the stored heat capacity values fur the system I and the system II were shown to be 22.3% and 11.0% higher than the released heat capacity respectively, and the stored heat capacity values for the system III and the system IV were shown to be 6.2% and 29.6% lower than the released heat capacity respectively This confirms that the system I provided the best heat storage effect. j. The heat quantity values stored or released were shown to be highest at 5 cm depth of soil layers. And it was reduced with increasing of depth of soil layers until 20 cm and was not changed under the soil layer of 20 cm depth. 4. The heat absorption rates of soil, the ratio between supplied and stored heat energy, fur both the system I and system II were lower than 23%.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Journal of the Korean Society of Safety
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• v.25 no.6
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• pp.47-52
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• 2010

Many industrial accidents have occurred over the years in the manufacturing and construction industries in Korea. However, as the service industry has increased continuously, the share of the accident rate in the service industry was 39.07% in 2009, while the manufacturing industry share was 33.73%. The service industry share overtook the manufacturing industry share for the first time. Therefore, this research considers prevention of industrial accidents in the service industry as well as manufacturing and construction industries. This paper describes a procedure and a method to estimate efficient accident rate forecasting and estimated zero accident time in the service industry in order to prevent industrial accidents in the transportation, storage, and telecommunication divisions. This paper proposes a model using an analytical function for the sake of very efficient accident rate forecasting. Accordingly, this paper has develops a program for accident rate forecasting, zero accident time estimating, and calculation of achievement probability through MFC (Microsoft Foundation Class) software Visual Studio 2008 in the transportation, storage, and telecommunication divisions. In results of this paper, ARIMA (Auto Regressive Integrating Moving Average) is regarded as a very efficient forecasting model for the transportation, storage, and telecommunication division. In testing this model, value minimizing the Sum of Square Errors (SSE) was calculated as 0.2532. Finally the results of this paper are sure to help establish easy accident rate forecasting and strategy or method of zero accident time in the service industry for prevention of industrial accidents.

• Proceedings of the KIEE Conference
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• 1995.07b
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• pp.922-924
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• 1995

The modeling of accurate timing in storage elements of ASIC cell library was studied. The propagation delay time of clock signal affects the critical time and this can cause malfunction in the chip designed in synchronous. In this paper, an analysis on the effect of input slope of clock signal in timing modeling were carried out. For the first time, in ASIC design, the design guides that can be used in both $0.6{\mu}M$ and $0.8{\mu}m$ design rule were offered, reducing the run time of SPICE and the time of cell library development.