• Analytical Science and Technology
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• v.26 no.6
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• pp.381-386
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• 2013

The sixty nine chemicals that are closely linked to chemical accident are designated as the substances requiring preparation for accidents and managed for public health under the Toxic Chemicals Control Act. In this study, storage stability of allyl chloride (AC) and carbon disulfide (CD), which are highly inflammable and volatile in tedlar bags, was studied for gaseous chemicals sampling. Storage stability was studied considering storage temperature ($2^{\circ}C$, $25^{\circ}C$), chemical concentration (low conc. ppm, high conc. ppm) and storage time (0, 48, 96, and 144 hr). Also, the stability of bags containing one type of chemical substance and the bags containing a mixture of chemicals was compared against each other. As a result, two chemicals showed decreasing storage stability based on storage time. Also two chemicals presented statistical significance of concentration and mixing type.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.422-426
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• 1997

The effect of sucrose fatty acid ester(SE,{\;}$0{\sim}5%,{\;}w/w)$ and oligosaccharide(OS,{\;}$0{\sim}1.0%,{\;}w/w)$ additions on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery (b/a) of cooked rice stored at $20^{\circ}C$ were studied. The H of stored cooked rice decreased with increasing storage time. The addtion of SE and OS showed lower H value than control throughout the storage period up to 12hrs and after 8hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10hrs of storage at $20^{\circ}C$. The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at $4^{\circ}C$, the addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of OS.

• Journal of Navigation and Port Research
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• v.31 no.5 s.121
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• pp.361-368
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• 2007

The storage space requirement is a very important decision variable which determines the storage capacity of a container terminal. Generally, the storage space requirement is dependent upon such factors as ship headway, allowable dwell time of containers, loading/winding time per ship, and so on. Until now, the storage space requirement is estimated under the assumption that the factors are deterministic in several studies. However, this study proposes how to estimate a storage space requirement satisfying the required service level under the assumption that a containership's load size is probabilistic. Numerical experiments, which use a simulation show that the proposed method can estimate more adequately the storage space requirement than other methods under a probabilistic environment.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.267-276
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• 2016

This study used HPLC to analyze the contents of catechins, alkaloids, and theanine of commercial green tea. Green tea samples were stored for 6 months at five different temperatures, $30^{\circ}C$, $15^{\circ}C$, $4^{\circ}C$, $-15^{\circ}C$ and $-40^{\circ}C$. Catechins change in storage temperature was $30^{\circ}C$ > $15^{\circ}C$ > $4^{\circ}C$ > $-15^{\circ}C$ > $-40^{\circ}C$ stored for 6 months. Total alkaloids content higher levels were CAF(27.49 mg/g) with lower level of TB(2.16 mg/g) and TP(0.28 mg/g). The total alkaloids content decreased in the longer storage periods, a similar case with, although CAF were almost unchanged in all storage temperatures. The results indicate that temperature and storage time are important in the storage of green tea, with refrigerated and frozen conditions as preferable to increase or preserve the chemical compounds of the green tea.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.404-410
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• 2012

This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at $4^{\circ}C$ vs. no precooling, and storage temperature (4 vs. $8^{\circ}C$) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or $8^{\circ}C$) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at $8^{\circ}C$ storage temperature than in $4^{\circ}C$ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $4^{\circ}C$ and storage at $4^{\circ}C$, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.830-837
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• 2011

This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.291-298
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• 2014

We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at $-30^{\circ}C$. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS $Ca^{+2}$-ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS $Ca^{+2}$-ATPase activity at the same storage time (P < 0.05). Residual $Ca^{2+}$-ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS $Ca^{2+}$-ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.417-425
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• 2019

Storage snapshot technology allows to preserve data at a specific point in time, and recover and access data at a desired point in time. It is an essential technology for storage protection application. Existing snapshot methods have some problems in that they dependent on storage hardware vendor, file system or virtual block device. In this paper, we propose a new snapshot method for solving the problems and creating snapshots on-line. The proposed snapshot method uses a method of extracting the log records of update operations at the virtual file system layer to enable the snapshot method to operate independently on file systems, virtual block devices, and storage hardwares. In addition, the proposed snapshot mehod creates and manages snapshots for directories and files without interruption to the storage service. Finally, through experiments we measure the snapshot creation time and the performance degradation caused by the snapshot.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3207-3212
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• 2009

Automatic semiconductor manufacturing systems are demanded to improve the efficiency of the semiconductor production process. These systems include the functionalities such as the analysis and management schemes for very large real-time data in order to enhance the productivities. So, it requires the efficient storage management system to store very large real-time data. Traditional database management systems(e.g. Oracle, MY-SQL, MS-SQL) are based on disk. However, previous DBMS's have the limitation on the low storing performance. In this paper, we propose a compress-merge storing method of very large real-time data using insert transaction of a block unit. The proposed method shows better processing performances compare to conventional DBMS's. Also compress-merge method makes it possible that it can store large real-time data on low storage cost. Therefore, the proposed method can be applied to an efficient storage management system in the semiconductor production process.