• Journal of the Korean Society of Safety
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• v.25 no.6
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• pp.98-102
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• 2010

LPG (Liquefied Petroleum Gas) vehicles in metropolitan area are being applied to improve air quality and have been proven effective for the reduction of air pollutant. In addition, the demand of gas as an eco-friendly energy source has being increased. With the LPG filling station is also increasing every year. These gas stations are required to install the securest storage tank because of possibility of causing huge loss of life and property. Therefore, in this paper, underground containment type is proposed as installation of the LPG storage tank using Taguchi method, which is considered to be more safe, economical, efficient, easy checking and simple construction method than any other. If leakage, economics, real estate utilization rate, safety, easy to check, simple construct about above ground, buried underground and underground containment storage tank are analyzed by Taguchi method, real estate utilization rate, economic and safety in turn are improved. Therefore, the underground containment storage tank is a optimal installation technology.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.230-236
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• 2016

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

• Journal of the Korean GEO-environmental Society
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• v.5 no.4
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• pp.25-31
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• 2004

In conventional activated sludge process, COD fractions in wastewater are important parameters, significantly. Depending on characteristics of influent COD fractionation, activated sludge process requires a major change of a process operation to ensure meeting a stricter standards. In order to validate and evaluate the accuracy of the traditional COD fractionation methodologies, readily and slowly biodegradable COD was mixed using glucose and peptone as a sole carbon source in a synthetic wastewater, respectively. In this research, prediction of the COD fraction was made using the OUR(Oxygen Utilization Rate) and the NUR(Nitrate Utilization Rate) experiments. The result showed that COD fractions calculated by OUR experiment were similar to the composition of synthetic wastewater. On the other hand, it was found that an error was generated during the NUR experiment. This error was due to the intracellular storage period for storage microorganisms such as PAOs, and the error in COD fraction was observed about 8-14 % in terms of Total COD.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.497-511
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• 2020

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1⁺ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13^th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1⁺ grade Hanwoo beef LT muscle.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.310-320
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• 1998

This study is aimed at identifying the socio-economic effects of storage of ginger in artificial caves. The gingers stored in artificial caves in Seochun, 12 sampled areas, were surveyed to get information on the socio-economic effects. The surveyed data were processed by TSP, Qbasic and B/C Ratio computer programs and analyzed the decision making criteria such as B/C ratio, NPV and IRR. The socio-economic effects of the storages of the gingers are as follows. 1. The storage benefits per ton was showed as 184,050won. 2. Considering 10% of the opportunity cost of capital, the uper limits of investments for the cave storages was analyzed as 6,784 thousand won for ginger. 3. The investment of the natural cave storages was revealed economically feasible considering the decision making criteria as B/C ratio = 1.33, NPV = 35.059 thousand won and IRR = more than 100%. The other socio-economic effects of the ginger storages was expected as ; 1. The cave storages will contribute to increase consumer's and producer's welfare through the control of supply and demand and price stability. 2. Long-term storage of ginger without damaging quality and grades will be made on account of the storage conditions as relatively low temperature, high humidity and indifferent affects from the outside climate. 3. Utilization of the underground space, the caves, for storage will maximize the land use and the sustainable environment considering the mountainous area, two third of the total national land area. 4. Construction costs of the underground storage facilities as caves are cheaper than the ground storage facilities by 15 to 20% in general. In conclusion, the underground space like natural and artificial caves are considered the most suitable for storage of ginger on account of the storage conditions as temperature, humidity and blocking the sun light. Accordingly a study on convenient utilization of new development of artificial caves should be made considering transportation and input-output of the farms. Financial support of the government should be institutionally rearranged for the successful implementation of storing farm products like ginger in natural and man-made caves.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.380-390
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• 2001

Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan's multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66㎏ at a time. The unit price of the garlic makes significant differences(p＜0.05) by the scale and location of foodservice establishments. As for the storage method and Period, in room temperature, no storage(2.1%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and fer three days(18.7%).

• Food Science of Animal Resources
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• v.35 no.4
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• pp.564-571
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• 2015

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.10a
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• pp.36-41
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• 2004

Postharvest handling of sweetpotatoes is inevitable procedure for the maintenance, storage, management and utilization of high fresh quality of storage roots. It ranges in degree from simple lifting of roots, carrying them from field to storage house and immediate consumption after cooking, to sophisticated methods of curing, and storage under controlled conditions followed by processing into a high quality food products. Postharvest saleability, quality and nutritional value of roots and the presence or absence in roots of bitter, toxic furanoterpenoid phytoalexins or mycotoxins depends greatly on the degree and types of treatment to which produce is subjected. Climatic and soil conditions before harvest and contamination or attack by microorganisms or insect pests in the field may initiate or enhance subsequent postharvest deterioration. Careless postharvest handling can lead to both quantitative and qualitative losses which may be extremely high in some circumstances. Research has concentrated on the improvement of preharvest conditions to increase yield and lower decrease rates. However, such efforts are wasted unless they go hand in hand with others designed to reduce the high degree of loss associated with careless postharvest handling.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.1
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• pp.68-75
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• 2023

In an automotive plant, an automated storage and retrieval system (ASRS) synchronizes material handling flows from a part production line to an auto-assembly line. The part production line transfers parts on small-/large-sized pallets. The products on pallets are temporarily stored on the ASRS, and the ASRS retrieves the products upon request from the auto-assembly line. Each ASRS aisle is equipped with narrow-/wide-width racks for two pallet sizes. An ASRS aisle with narrow-/wide-width racks improves both storage space utilization and crane utilization while requiring delicate ASRS aisle design, i.e., the locations of the narrow-/wide-width racks in an ASRS aisle, and proper operation policies affect the ASRS performance over demand fluctuations. We focus on operation policies involving a common storage zone using wide-width racks for two pallet sizes and a storage-retrieval job-change for a crane based on assembly-line batch size. We model a discrete-event simulation model and conduct extensive experiments to evaluate operation policies. The simulation results address the best ASRS aisle design and suggest the most effective operation policies for the aisle design.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.487-493
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• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.