• 한국정보처리학회논문지
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• 제6권4호
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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.

• 한국경영과학회지
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• 제23권3호
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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.

• 한국수자원학회논문집
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• 제43권6호
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• pp.559-569
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• 2010

본 연구에서는 단위도 이론인 Nash 순간단위도의 구조를 이용하여 유역의 저류상수 및 집중시간을 추정하는 경험적인 방법을 제시하였다. 이 방법은 Nash 모형을 이론적으로 해석하여 구한 집중시간 및 저류상수에 기초하고 있다. 보다 근본적으로는 반복적인 계산을 통해 유역을 대표하는 선형저수지의 개수 및 저류상수의 수렴된 값을 찾아내는 형태로 되어 있다. 이는 HEC-HMS 등에서 채택하고 있는 최적화기법 적용의 문제점을 극복하고자 하는 것이다. 제안된 방법론은 평창강 유역의 방림지점에 적용하였으며, 또한 물리적으로 타당한 값을 얻을 수 있음을 확인하였다.

• 한국지역사회생활과학회지
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• 제23권1호
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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.

• 비파괴검사학회지
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• 제28권2호
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• pp.144-150
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• 2008

본 연구는 PVDF(polyvinylidene flouride) 압전센서를 이용하여 사과의 내부 품질을 평가할 수 있는지를 고찰하기 위하여 수행되었다. 사과 표면에 기계적 충격을 가한 후 반대편에 부착된 PVDF 압전센서를 이용하여 사과를 투과한 음파신호를 수신하였다. 투과 음파신호를 분석하기 위한 음향 파라미터들로서 시간영역에서는 신호의 rise time(RT), ring down count(RC), energy(EN), event duration(ED), peak amplitude(PA)를 이용하였으며 주파수영역에서는 spectral density(SD)를 각각 이용하였다. 사과의 저장 기간이 증가함에 따라 응답신호의 크기는 감소하였으며 중심 주파수도 저주파수로 변화하였다. 분석에 사용된 음향 파라미터들은 사과의 저장 기간과 밀접한 관계가 있는 것으로 나타났다. 음향 파라미터들과 저장기간에 대하여 다중회귀분석을 수행한 결과 결정계수가 0.97로 매우 높게 나타났다. 따라서 PVDF 압전센서와 음향 파라미터를 이용하여 사과의 저장기간에 따른 내부 품질 평가가 가능할 것으로 기대된다.

• 한국식생활문화학회지
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• 제9권1호
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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.

• 대한의생명과학회지
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• 제23권2호
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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.

• 품질경영학회지
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• 제41권1호
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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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• 제17권2호
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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.

• 한국식품과학회지
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• 제33권3호
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• pp.294-300
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• 2001

저장 방법의 차이에 따른 유과의 과산화물가는 대바구니 포장이 가장 높았으며, 질소 치환 포장, 냉동 저장 순으로 나타났고, 저장 기간 증가에 따라 현저히 증가하였다. 콩물 농도가 증가함에 따라 과산화물가도 증가하였으나 incubation 시간 증가에 따른 차이는 유의적이지 않았다. 유과의 hardness는 콩물 농도, incubation 시간과 저장 기간의 증가에 따라 현저한 감소를 나타냈으나 저장 방법간에는 유의적인 차이를 나타내지 않았다. Peak number는 저장 기간 10주까지는 냉동 저장군이 다른 군보다 높게 나타났으나, 12주에는 이러한 차이가 나타나지 않았고, 저장 기간 증가에 따라서 증가하였다. 저장 3개월 후 관능 검사 결과, 유과의 색은 저장 방법과 콩물의 농도에 따라서 용적 증가율은 콩물 농도와 incubation 시간에 따라 유의적인 차이가 있었다. 산패취는 저장 방법에 따라서만 유의적인 차이가 있었으며, 부드러운 정도, 맛, 종합적 기호도는 콩물의 농도에 따라서만 유의적 차이가 있었다.