• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.11
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• pp.2670-2677
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• 2014

The technique of virtual machine construction using hypervisor such as Xen and KVM is mainly used for implementation of cloud computing infrastructure. This technique is efficient in allocating and managing resources compared to the existing operation methods. However it requires high resource usage when constructing virtual machines and results in wasting of resources when not using the allocated resources. Docker is a technique based on the container method to resolve such a problem. This paper shows the container method such as Docker is efficient as a web construction technique by comparing virtual machine method to container method. It is shown to be especially useful when storing data into DB or storage devices in such environments of web server or program development. In the upcoming cloud computing environment the container method such as Docker is expected to improve the resource efficiency and the convenience of management.

• Journal of Navigation and Port Research
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• v.44 no.3
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• pp.227-234
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• 2020

One of the most important operational goals in container terminals is to maximize the quay side productivity by minimizing the turnaround times of the vessels, for which the operations of the quay cranes (QC) to load/unload containers onto/from the vessels should be conducted efficiently without delays. This paper suggests using a policy-based dispatching method for YTs (Yard Tractor) that deliver containers between QCs and the storage yard. The goal of using such a dispatching policy is to maximize the efficiency of the YT operation and accordingly to minimize the QC delays because of late arrivals of the YTs. In particular, in this paper, we modified the previously proposed policy for its application to real container terminal and verified the effect through simulation experiments using real terminal data.

• Journal of Navigation and Port Research
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• v.46 no.1
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• pp.33-41
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• 2022

An important operational goal of a container terminal is to maximize the efficiency of the operation of quay cranes (QCs) that load and/or unload containers onto and from vessels. While the maximization of the efficiency of the QC operation requires minimizing the delay of yard tractors (YT) that transport containers between the storage yard and QCs, the delay is often inevitable because of traffic congestion. In this paper, we propose a method for learning a model that predicts traffic speed in a terminal using only YT operation data, even though the YT traffic is mixed with that of external trucks. Without any information on external truck traffic, we could still make a reasonable traffic forecast because the YT operation data contains information on the YT routes in the near future. The results of simulation experiments showed that the model learned by the proposed method could predict traffic speed with significant accuracy.

• Journal of the Korean Institute of Gas
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• v.27 no.3
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• pp.108-115
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• 2023

Although hydrazine is an excellent liquid propellant, caution is required during storage and handling due to its high toxicity and reactivity. Safety guidelines should be established in consideration of the chemical reactivity by unintended leakage. In this study, the status of hydrazine facilities at launch site and safety standards for storing and handling were investigated and then, the reactivity between chemicals and hydrazine was analyzed. As a result of the analysis, hydrazine has reactivity with the exception of fuel oil. This paper emphasizes the imperative nature of constructing a dedicated hydrazine storage facility. Ensuring compatibility between hydrazine and the materials used in storage containers and handling equipment is crucial to prevent undesired reactions that could compromise safety. It was intended to be used as basic data to secure the range safety when handling hydrazine.

• Journal of Navigation and Port Research
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• v.40 no.6
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• pp.459-468
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• 2016

The decreasing number of import and export containers is causing a problem with container circulation. In particular, this problem has reached a serious level in the Gyeongin area. Empty containers are accumulating in the Gyeongin container yard, where most of the returned containers are stored. In order to improve the empty container return problem at Gyeonhin, this study analyzes the actual situation and the empty container return process. A preference survey was conducted to suggest solutions from the perspective of users rather than shippers. A logistics company's data was analyzed to identify the inefficient cost structure in the Gyeongin area. The results show that the empty container return problem in Gyeongin is becoming more and more serious. To solve this problem, this paper proposes reestablishing functions at the Incheon Port, and securing a third new storage terminal in the Gyeongin area. Finally, an efficient empty container circulation system is presented. It will also be necessary to prepare laws and institutions to ensure these solutions.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.195-201
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• 2014

This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systems in restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in which they were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 food ingredients. As results, regarding the performance degree of respondents on food hygiene management, the average scores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers (chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that they store food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage of pretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materials in the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreated food materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly with sanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cooking in order to prevent foodborne disease in restaurants especially during summer season.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.100-107
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• 2017

This study was conducted to evaluate the quality characteristics of got mul-kimchi during storage by type of kimchi container using a plastic ark shell. The pH level, acidity, hardness, color, sensory evaluation, and microbiological activity were performed. Kimchi containers were prepared with 0%, 2%, and 3% plastic ark shell. The pH level of 2% container samples showed no significant difference compared with that of the control, whereas pH levels of 3% container samples were significantly (P<0.05) higher than those of the control and 2% sample. Acidity was not different among treatments up to 4 weeks, whereas acidity of 3% container samples was significantly (P<0.05) lower than those of the control and 2% samples after 8 weeks. Hardness significantly decreased (P<0.05) upon 0, 2, and 3% treatments with increasing storage time, but there was no significant difference among the treatments. Hunter color L values increased in the order of 0, 3, and 2% with increasing storage time. In sensory evaluation of crunchiness, 3% container samples had significantly (P<0.05) higher crunchiness than the control. Total viable cells in the 3% container with got mul-kimchi were significantly (P<0.05) lower than those of other samples at 12 and 16 weeks of fermentation. Numbers of lactic acid bacteria in the 2% and 3% container samples were significantly (P<0.05) lower than those of the control samples after 16 weeks of fermentation. These results show that the plastic ark shell kimchi container extended storage compared with the control.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.193-193
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• 2017

The black heart in potato is a physiological disorder that occurs when potatoes suffer from breathing problems. When storing potatoes at a low temperature around $0^{\circ}C$, there is a high possibility that the respiration rate of potato will rise and black heart will occur. Also, respiration can occur easily and briefly in a state where high temperature and ventilation is insufficient. Recently, as black heart has been occurred continuously and severely in South Korea, here we tried to identify the causes of black heart in potato and to develop the control strategy of this disorder. Firstly, we analyzed the influence on the black heart on the basis of preservation containers (breathable plastic box, burlap bag, paper box, sealed plastic box). After harvesting the potato which is cv. Superior, it preserved for 6 months under conditions of temperature $3.5^{\circ}C{\pm}0.2$ and humidity 85%, after then we surveyed the incidence of emergence rate, rate of weight loss and occurrence rate of black heart. Secondly, in order to investigate the time point of black heart initiation under the oxygen concentration condition of 1% or less, The potatoes were used for this experiment stored for 6 months in a aerated plastic box under conditions of temperature $3.5^{\circ}C{\pm}0.2$ and humidity 85% under sufficient oxygen condition. After stored for 6 month, those were stored at $15^{\circ}C$ and below 1% of oxygen for 25 days, and then the incidence of black heart was surveyed. Thirdly, to investigate the effects of the number of days after harvest on the occurrence of black heart, it was examined the occurrence of black heart stored on 40 days and 100 days after harvesting under sealed condition and vacuum condition. The temperature condition of potato storage was stored was at $4^{\circ}C$ and $25^{\circ}C$ in humidity 85%. As a result of investigating the occurrence of black heart depending on the storage containers, all of the potatoes stored in the sealed plastic box had been occurred black heart. However, black heart of the potatoes in the other treatments did not. Potato preserved under the condition of below 1% of oxygen was found to occur 32% black heart after 25 days of storage. The potatoes corresponding to the required number of days after harvesting were stored for 31 days and the black heart was examined on the occurred. As a result, the potatoes which were 40 days after the harvest did not have black heart under sealed condition and vacuum condition. But potatoes harvested 100 days after harvesting had a black heart incidence of 95.7% under sealed condition at $4^{\circ}C$. The potato placed in the vacuum condition and a sealed state at $25^{\circ}C$ was transformed into anaerobic respiration, the inner tissue of tuber collapsed. Therefore, it is considered that black heart is caused by the breathing trouble in the central part when the oxygen is almost consumed after the aerobic respiration which gradually consumes the oxygen. We conclude that the black heart occurred in the central part where exchange of oxygen and carbon dioxide is the slowest is sensitive to respiration disorder. It is thought that research to investigate black heart generation time according to storage conditions and post-harvest state of potatoes is further necessary.

• Journal of Korean Port Research
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• v.12 no.1
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• pp.35-46
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• 1998

The CY can be said to function in various respect as a buffer zone between the maritime and overland inflow-outflow of container. The amount of storage area needed requires a very critical appraisal at pre-operational stage. A container terminal should be designed to handle and store containers in the most efficient and economic way possible. In order to achieve this aim it is necessary to figure out or forecast numbers and types of containers to be handled, CY area required, and internal handling systems to be adopted. This paper aims to calculate the CY area required for each container handling system in Mokpo New Port. The CY area required are directly dependent on the equipment being used and the storage demand. And also the CY area required depends on the dwell time. Furthermore, containers need to be segregated by destination, weight, class, FCL(full container load), LCL(less than container load), direction of travel, and sometimes by type and often by shipping line or service. Thus the full use of a storage area is not always possible as major unbalances and fluctuations in these flow occuring all the time. The calculating CY area must therefore be taken into account in terms of these operational factors. For solving such problem, all these factors have been applied to estimation of CY area in Mokpo New Port. The CY area required in Mokpo New Port was summarized in the conclusion section.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.11-15
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• 2009

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at $5^{\circ}C$ and $25^{\circ}C$ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under $10^5$ CFU/mL for up to 12 days at $5^{\circ}C$. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at $5^{\circ}C$. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at $25^{\circ}C$. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.