• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Journal of the Korean Operations Research and Management Science Society
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• v.23 no.3
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• pp.91-108
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• 1998

Automated Storage and Retrieval Systems (AS/RSs) are an important facility for modern material management. The expected benefits of these capital-intensive facilities are gained when their control policies and their physical design parameters are determined simultaneously. In this paper we present several analytical models that capture the impact of the storage assignment policy and of the rack design on the expected storage and retrieval times. Sequential and interleaved service modes are considered for sequencing the storage and retrieval requests. We further investigate the impact of the rack structure on the relative performance of the following storage assignment policies : closest open location (random), full turnover-based policy, and class-based. Our analysis clearly indicates that significant savings in crane travel time are realized when implementing full turnover-based policy, rather than random. These savings become more and more pronounced as the profile of the storage racks approaches the square-in-time shape. Furthermore, it is shown that a class-based policy, with a small number of storage classes, will capture most of these savings and be easier to manage in practice.

• Journal of Korea Water Resources Association
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• v.43 no.6
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• pp.559-569
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• 2010

This study proposes an empirical method for estimating the concentration time and storage coefficient of a basin using the Nash unit hydrograph. This method is based on the analytically derived concentration time and storage coefficient of the Nash model. More fundamentally, this method recursively searches convergent number of linear reservoirs and storage coefficient of linear reservoir representing the basin given. This method is to overcome the problem of HEC-HMS to use an optimization technique to estimate the basin concentration time and storage coefficient. The proposed method was applied to the Bangrim station of the Pyungchang river basin, also found to estimate physically reasonable values.

• The Transactions of the Korea Information Processing Society
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• v.6 no.4
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• pp.851-867
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• 1999

Numerous proposals for extending the relational data model as well as conceptual and object-oriented data models have been suggested. However, there has been relatively less research in the area of defining segmented storage structure and data migration strategies for temporal data. This paper presents the segmented storage structure in order to increment search performance and the two data migration strategies for segmented storage structure. this paper presents the two data migration strategies : the migration strategy by Time granularity, the migration strategy by LST-GET. In the migration strategy by Time Granularity, the dividing time point to assign the entity versions to the past segment, the current segment, and future segment is defined and the searching and moving process for data validity at a granularity level are described. In the migration strategy by LST-GET, we describe the process how to compute the value of dividing criterion. searching and moving processes are described for migration on the future segment and the current segment and entity versions 새 assign on each segment are defined. We simulate the search performance of the segmented storage structure in order to compare it with conventional storage structure in relational database system. And extensive simulation studies are performed in order to compare the search performance of the migration strategies with the segmented storage structure.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Journal of the Korean Society for Nondestructive Testing
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• v.28 no.2
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• pp.144-150
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• 2008

In this study, the PVDF (polyvinylidene fluoride) piero-film sensor was applied to measure the internal quality of apple. The developed sensor detected the response signal through apple after mechanical impact on the surface of apple. The acoustical parameters at time domain such as rise time (RT), ring down count (RC), energy (EN), event duration (ED) and peak amplitude (PA) and acoustical parameter at frequency domain such as spectral density (SE) were analyzed. The size of waveform decreased as storage time of apple increased. The frequency at maximum magnitude was shifted to lower frequency band according to the storage time. The acoustical parameters showed strong relationship with storage time. The multiple linear regression equation was developed to estimate storage time of apple using the acoustical parameters at time domain and its coefficient of determination was 0.97. The internal quality of apple according to storage time is predictable using developed PVDF sensor and acoustical parameters defined in this study.

• Biomedical Science Letters
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• v.23 no.2
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• pp.111-117
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• 2017

Leukocytes in blood components are involved in diverse adverse transfusion reactions such as febrile non-hemolytic transfusion reactions. Therefore, leukocyte reduction is required to reduce these adverse reactions. The objective of this study was to compare the efficiency of pre-storage filtration and post-storage filtration. Filtration time, residual leukocyte count, RBC recovery, and hemolysis were assessed after pre-storage or post-storage filtration. Compared to pre-storage filtration, filtration time was prolonged and hemolysis was dramatically increased when post-storage filtration was performed. Residual leukocytes count and RBC recovery after post-storage filtration were similar with those obtained after pre-storage filtration. These results suggest that pre-storage filtration has better efficiency than post-storage filtration. These are thought to contribute to the production of better quality of leukoreduction blood components.

• Journal of Korean Society for Quality Management
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• v.41 no.1
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• pp.135-148
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• 2013

Purpose: This paper presents a method to evaluate the stockpile reliability of propelling charge for performance and storage safety with storage time. Methods: We consider a performance failure level is the amount of muzzle velocity drop which is the maximum allowed standard deviation multiplied by 6. The lifetime for performance is estimated by non-linear regression analysis. The state failure level is assumed that the content of stabilizer is below 0.2%. Because the degradation of stabilizer with storage time has both distribution of state and distribution of lifetime, it must be evaluated by stochastic process method such as gamma process. Results: It is estimated that the lifetime for performance is 59 years. The state distribution at each storage time can be shown from probability density function of degradation. It is estimated that the average lifetime as $B_{50}$ life is 33 years from cumulative failure distribution function curve. Conclusion: The lifetime for storage safety is shorter than for performance and we must consider both the lifetime for storage safety and the lifetime performance because of variation of degradation rate.

• Management Science and Financial Engineering
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• v.17 no.2
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• pp.23-37
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• 2011

In this paper, we address a layout design problem for determining an optimal 4-class-based dedicated linear storage layout in a class of unit load storage systems. Assuming that space requirement for a class is the sum of the maximum inventory levels of products assigned to the class, and that one-way travel time is a linear function of storage index, we formulate a 4-class-based dedicated linear storage problem PTL[4] and provide an exact splitting algorithm with $O(n{\lceil}logn{\rceil})$. Our algorithms could be applied to more than a 4-class-based dedicated storage layout problem with slight modification in order to reduce computational execution time.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.315-321
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• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.