• 한국디지털건축인테리어학회논문집
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• 제12권1호
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• pp.45-51
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• 2012

To see sunlight condition around in storage room, this study analyzers the scope both of sunlight and of the shade of sun into upper and lower window according to seasons. For this, this study investigates sun's seasonal changes, its effect of sunlight and notes antinomic conditions for ventilation and draft performance. In this, Architects of Jangkyunggak tride to block discoloration and fading due to ultraviolet rays and visible rays and block deterioration drying of the surface of Kyung-Pan due to infrared rays by oppressing sunlight flowing by means of narrowing the area of the upper window at front face that has a direct influence of Pan-Ga to avoid the exposure to direct sunlight.

• 한국식품영양학회지
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• 제35권5호
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• pp.324-331
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• 2022

Recently, consumers' awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.

• 한국식품과학회지
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• 제24권2호
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• pp.183-186
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• 1992

진도 홍주는 전남 진도의 전통민속명주로서 자초에서 용출된 색이 아름다운 홍색을 띠어 시각적인 매력을 갖고있는데, 홍주의 특색인 홍주의 색소가 보존중 색소의 변색으로 인한 상품가치가 떨어진다. 이러한 문제점을 해결하고자 홍주저장중 변색요인의 검토와 아울러 변색 방지에 관하여 검토하였다. 홍주색소의 변색에 영향을 미치는 인자에 대해 조사한 결과, 광(가시영역), $40^{\circ}C$ 이상의 온도, pH 10 이상, 무기이온($C^{2-}$)의 조건에서 가장 변색이 현저하였다. 또한 변색방지제를 첨가하여 변색방지효과를 검토한 결과, 가장 효과적인 것은 cysten 100 ppm 첨가구였다.

• 정보저장시스템학회논문집
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• 제1권1호
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• pp.93-98
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• 2005

Rewritable optical disk is one of the essential data storage media in these days, which takes advantage of the different optical properties in the amorphous and crystalline states of phase change materials. As well known, data transfer rate is one of the most important parameter of the phase change optical disks, which is mostly limited by the crystallization speed of recording media. Therefore, we doped Sn/Bi to $Ge_2Sb_2Te_5$ alloy in order to improve the crystallization speed and investigated the dependence of phase change characteristics on Sn/Bi doping concentration. The Sn/Bi doped $Ge_2Sb_2Te_5$ thin film was deposited by RF magnetron co-sputtering system and phase change characteristics were investigated by X-ray diffraction (XRD), static tester, UV-visible spectrophotometer, electron probe microanalysis (EPMA), inductively coupled plasma mass spectrometer (ICP-MS) and atomic force microscopy (AFM). Optimum doping concentration of Bi and Sn were 5${\~}$6 at.$\%$ and the minimum time for crystallization was below than 20 ns. This improvement is correlated with the simple crystalline structure of Sn/Bi doped $Ge_2Sb_2Te_5$ and the reduced activation barrier arising from Sn/Bi doping. The results indicate that Sn/Bi might play an important role in the transformation kinetics of phase change materials..

• 한국축산식품학회지
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• 제38권2호
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• pp.251-258
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• 2018

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, $4^{\circ}C$; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at $4^{\circ}C$ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelflife should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

• 한국축산식품학회지
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• 제42권4호
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• pp.655-671
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• 2022

There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (R_c) and prediction set (R_p) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L^*, 0.83 and 0.78 for a^*, 0.83 and 0.82 for b^*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.

• 한국식품영양과학회지
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• 제42권8호
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• pp.1296-1302
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• 2013

생대추의 저장기간을 연장하기 위하여 그리고 농가에서 직접 활용 가능한 효과적인 저장방법을 찾기 위하여 70% 숙기를 가진 생대추를 $0^{\circ}C$ 온도와 80~90% 습도로 조절하고 에틸렌제거 장치가 설치된 저온저장고에서 플라스틱상자와 종이상자를 저장용기로 사용하고 한지와 기능성필름을 포장방법으로 사용하여 9주까지 저장하면서 이미지, 수분함량, 부패율, 경도, 색도 및 당도를 측정하였다. 대조군 시료의 경우 수분함량이 저장 전 69.2%에서 9주 저장 후에는 66.1%로 감소하였으며 기능성필름으로 포장한 시료의 경우 저장기간 동안 큰 변화를 나타내지 않았다. 부패과는 6주까지는 나타나지 않았으나 그 이후로는 지속적으로 증가하는 경향을 보였다. 대조군 시료의 경도는 지속적으로 감소하는 경향을 보였으나 종이상자에 기능성필름으로 포장한 시료의 경우 저장 기간 동안 큰 변화가 없었다. 저장 기간 동안 적색도는 대부분의 시료에서는 천천히 증가하는 경향을 나타냈으며 당도는 다소 감소하는 경향을 나타냈다. 본 연구결과 70% 숙기를 가진 생대추를 9주까지 품질의 변화 없이 저장하기 위해 가장 효과적인 저장방법으로는 저장용기로 플라스틱상자보다는 표면에 노출되는 대추의 양을 줄일 수 있는 종이상자를 사용하는 것이 포장방법으로 한지보다는 기능성필름을 사용하는 것이었다. 결론적으로 농가에서 활용가능한 생대추의 저장방법으로 온도, 습도, 에틸렌이 조절된 저온저장고에서 종이상자와 기능성필름을 가볍게 덮은 조건에서 생대추의 저장을 9주까지 품질을 유지하면서 저장할 수 있었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.242-242
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• 2017

A potato cultivar, Haryeong, was released for table stock in 2005 and has been supplied to farmers since 2010. Black dot has been known as a disease causing tuber blemishes in the cultivar, which is primarily an issue in storage. To investigate the effect of curing periods on disease occurrence, four periods (1, 3, 6 and 9 weeks) of curing were applied on Haryeong tubers harvested from the highlands (800 m a.s.l) in September. Tubers were stored at $2-3^{\circ}C$ and 80-90% RH for 6-7 months and were visually checked for disease occurrence. Tuber infection was characterized by barely visible small black spots on tubers and dark sooty lesions in stolon end of tubers. Another symptoms were observed on the upper surface of tubers which showed irregular, small to large, and depressed areas of brown to blackish skin with necrotic lesions inside. Results showed decrease in black dot depending on the curing period that ranges 18-48, 3-35, 0-14 and 0-3% at 1, 3, 6 and 9 weeks curing, respectively. During the storage, however, percentage weight loss of tubers and percentage of tubers with sprouts increased slightly with increasing the curing period from 1-3 to 6-9 weeks.

• 한국염색가공학회지
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• 제21권1호
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• pp.10-20
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional fresh juice extract dyeing. Three kinds of leaf powder colorants were prepared by freeze drying method with or without deep freezing as pre-treatment: one powder colorant from fresh leaf juice with deep freezing; two kinds of powder colorant from fresh leaves with and without deep freezing. Their dyeing properties and storage stabilities were studied and compared with the traditional fresh juice extract dyeing. The presence of indigo in the powder colorants was confirmed by UV/Visible absorption spectra. They showed absorption peak at 602nm which was same with indigo absorption peak. Dyeing was done at low temperature around 6$^{\circ}C$. All three powder colorants produced B colors on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants from leaves gave higher color strength than the powder from leaf juice. The powder colorant prepared from leaves with deep freezing was the most stable for long term storage as its color and color strength were not changed after 360 days. So, this was used for further dyeing to study the effects of concentration and repeat dyeing on color strength and colorfastness. Fastnesses to dry cleaning and rubbing were fairly good above 4 rating. Further study is needed to improve light fastness. It was concluded that the leaf powder colorant with deep freezing could be used as a substitute for traditional juice extract dyeing at all seasons.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.