• Food Science and Preservation
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• v.6 no.3
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• pp.264-269
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• 1999

The effects of film thickness and moisture absorbing materials(MAM) on the ginger qualities were investigated during MA storage for 150 days. LDPE films of 0.04, 0.06 and 0.08mm thicknesses were applied to select the adequate film in gas permiability. MAMs of sheet and sachet type were applied to 0.06mm-LDPE film bag to prevent moisture condensation during storage. Thickness of film used affected neither weight loss nor firmness of gingers during U storage. But the thinner in thickness showed the less changes in sprouting, spoilage and reducing sugar. Moreover, compared with MAP alone, MAPs with MAM of both sachet and sheet styles led to the weight loss of gingers increasing by more than 3-4 times, but sprouting rate, spoilage rate and reducing sugar decreasing by 3.3, 1.4 and 2.3 times, respectively. These results showed that MAP with UM was significantly effective to prolong the freshness of ginger by longer than 2 times, compared with MAP alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1366-1372
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• 2017

This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container${\times}$temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at $4^{\circ}C$ storage were less than that at $20^{\circ}C$ and $36^{\circ}C$ storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.

• Applied Biological Chemistry
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• v.10
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• pp.63-68
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• 1968

The effects of $^{60}Co-{\gamma}$ radiation on the change of composition and susceptibility to soft rot during the storage of sweetpototoes and the radioresistance of spores of the soft rot fungus were investigated and the following results were obtained. 1) Gamma-irradiation of sweetpotatoes caused the increase in water-soluble sugar content and the decrease in ascorbic acid content during the storage. 2) The rate of oxygen uptake in sweetpotato slices becomes higher as the dose increases. But the oxygen uptake in slices irradiated with higher doses decreases along with the color change as the time passes. 3) Irradiation with high doses (above $2.5{\times}10^5$ rad) brought about the increased susceptibility to soft rot decay as the chilling injury did in the storage of sweetpotatoes. 4) Average lethal dose for the spores of Rhizopus nigricans was $3.0{\times}10^5$ rad and the complete death required the level of $1.25{\times}10^6$ rad.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.955-959
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• 2006

Effects of chlorine dioxide ($ClO_2$) on weight loss, polyphenol oxidase activity, and microbial change of fresh mushrooms (Agricus bisporus Sing) were investigated. Mushrooms were treated with 5, 10, and 50 ppm of $ClO_2$ solution. Mushrooms were stored at room temperature and $4^{\circ}C$. Weight loss for $ClO_2$ treated mushrooms was smaller than that of the control group. Polyphenol oxidase activity of the $ClO_2-treated$ samples stored at room temperature increased until day 2 of storage and then decreased, and the activity of the samples stored bacteria, yeast and mold counts than the control during storage. Aerobic bacterial counts for 50 ppm of $ClO_2$ treatment at $4^{\circ}C$ increased from $1.62{\times}10^2\;CFU/g\;to\;1.66{\times}10^7\;CFU/g$ at day 10 of storage, while control groups were from $1.00{\times}10^3\;CFU/g\;to\;3.72{\times}10^8\;CFU/g$. These results indicate that $ClO_2$ treatment could be useful in improving the quality and microbial safety of mushrooms.

• Solar Energy
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• v.9 no.1
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• pp.30-35
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• 1989

This paper dealt with an experiments on temperature vairation in the heat storage zone due to change of vertical location (height) of sink diffuser and flow extraction in small saltless solar pond ($0.5{\times}0.5{\times}1.0M$), and the honeycomb device for this experimental purpose consisted of one-tired, sealed, and air filled by honeycomb panels. As results of experiments, 1) The storage zone was formed under lower region below the honeycomb device. 2) The higher vertical location of sink diffuser was placed, the more mixing phenomenon increased in the pond at steady flow extraction. 3) The more flow extraction increased, the more mixing phenomenon decreased at constant heat exchanger and variable flow extraction.

• 정보저장시스템학회:학술대회논문집
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• 2005.10a
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• pp.195-196
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• 2005

We report the new design of a miniature electromagnetic actuator for probe-based data storage with anti-vibration mechanism. The actuator consists of a media substrate, silicon frame, 2 pairs of magnets, a spacer, and a printed circuit board (PCB). The total area of the device is $11.2{\times}11.2 mm^2$ while the data recording area is $7.4{\times}7.4 mm^2$. A net momentum fee structure was included for high vibration resistance. The simulation shows that the lateral vibration can be reduced to below 100 nm for 1 G acceleration if the counter mass is adjusted with $1\%$ difference. The peak power for ${\pm}50 {\mu}m$ displacement is below 50 mW for a actuator with a resonance at 200 Hz.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.115-119
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• 1997

The chemical and microbial properties and acceptability of milk and soymilk inoculated with Bifidobacterium were studied at each storage time (0, 5, 10, 15, 20, 25, and 30 days). Soymilk, milk, low-heat milk, low-fat milk, non-fat dry milk with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at $4^{\circ}C$ for 30 days. pH and acidity of all the samples were in the range of $pH\;6.6{\sim}pH\;6.9$ and $0.4%{\sim}0.55%$ for 30 days, respectively. The viable cell numbers in non-fat dry milk reached above $8.4{\times}10^9\;CFU/mL$ after 15 days. The glucose content in soymilk was $4.5{\times}10^{-2}{\sim}5.5{\times}10^{-2}\;mM$ at 10 days of storage. Milk and soymilk containing B. longum at $4^{\circ}C$ were found to be different in taste, odor, off-flavor at each storage time (0, 2, 4, 6, 8, and 10 days). Sensory scores indicated that milk containing bifidobacteria was poorly affected by the storage time, but milk at 4 days of storage was quite close in odor and off-flavor to milk with storage time 0. Soymilk containing bifidobacteria at 2 and 4 days of storage had significantly higher acceptability of taste than soymilk with storage time 0.

• Food Science and Preservation
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• v.13 no.3
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• pp.292-298
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• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were $2.1{\times}10^3CFU/g,\;1.9{\times}10^3CFU/g$, respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at $25^{\circ}C$ for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to $7.1{\times}10^6CFU/g\;and\;1.9{\times}10^7CFU/g$, respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at $15^{\circ}C$ and $4^{\circ}C$ storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from $65{\sim}60%$ to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.

• Industrial Engineering and Management Systems
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• v.11 no.3
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• pp.276-287
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• 2012

Determining storage locations of containers is an important issue for efficient operation of container terminals. This study assumes a storage yard with a horizontal layout in which blocks are laid out in parallel to the quay and trucks enter at the side of a block to deliver (receive) a container to (from) the yard crane. Various storage rules for determining storage locations of containers are introduced. Simulation studies are conducted for evaluating various rules. The following guidelines are derived from the result of our simulation study: when designing a block, consider a block configuration in which the longest gantry and the longest trolley travel times of rail-mounted gantry cranes (RMGCs) are similar; do not restrict the types of containers that can be stored in a storage area; if different roles are to be assigned to different storage areas, one possible way is to divide a bay into two areas so that some rows in the bay are allocated to inbound containers while the other rows in the same bay are allocated to outbound containers; reserve the space in bay unit for a high productivity of RMGCs but reserve the space in stack unit when the storage space is not enough; when the storage space is not sufficient, allocate storage location in a way of starting from the end and ending at the middle of a block; for reducing the travel distance of internal trucks, provide a higher priority to a block nearer to the berthing position of the corresponding vessel.

• Transactions of the Society of Information Storage Systems
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• v.2 no.1
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• pp.65-70
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• 2006

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDD and design the slider using near-field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is supposed to model as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.