• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.79-84
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• 2000

This study was carried out to investigate the characteristics of semen and egg storage period on hatchability of Korean native chicken(KNC, 44-wk old). The body weight, volume of semen, concentration of spermatozoa, total sperm of an ejaculate, motility of sperm and percentage of fertile eggs were 2,555.89g, 0.473$m\ell$, 30.81${\times}$10(sup)8/$m\ell$, 13.14${\times}$10(sup)8 cells, 3.58 and 91.69%, respectively, in KNC. The percentage of fertile eggs were 87.9∼96.0% on storage period in KNC. The viability and hatchability were 80.2%. 74.6%, respectively, in storage period for 22 days in storage temperature of 11∼14$^{\circ}C$. The results of the trial show that viability can be get more than 80% in storage period for 3 weeks in storage temperature of about 13$^{\circ}C$.

• Journal of Environmental Health Sciences
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• v.3 no.1
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• pp.1-3
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• 1976

The authors studied the viability and pH of Lactobacillus casei which was isolated from the Yakult in terms of its storage temperature time(days). The following results have been obtained: (1) The viability test to Lactobacillus casei under storage in 4$\circ$C temperature condition in 35 days, has shown that the original population of $4.0\times 10^8$ organisms was decreased to $0.1\times 10^8$, under storage in 10$\circ$C temperature the organisms to $0.08\times 10^8$, in room temperature the organisms to $0.009\times 10^8$, and in 35$\circ$C temperature the organisms to $0.0009\times 10^8$. The correlation coefficient of storage period (days) and number of bacterial viability were significant as r=0.956(p<0.01) in 4$\circ$C, r=-0.999 (p<0.01) in 100C, r=0.975(p<0.01) in room temperature and r=-0.923(p<0.01) in 35$\circ$C. (2) The pH test to Lactobacillus casei unde.r storage in 4$\circ$C temperature condition for 35 days has shown that the original pH of 3.54 were acidified to 3.35, under storage in 10$\circ$C temperature the pH were acidified to 3.20, in room temperature the pH were acidified to 3.15, and in 35$\circ$C temperature the pH were acidified to 3.0. The correlation coefficient of variation of pH between storage period (days) and temperature were significant as r=-0.972(p<0.01) in 4$\circ$C, r=-0.922 (p<0.01) in 10$\circ$C, r=-0.963 (p<0.01) in room temperature and r=-0.953 in 35$\circ$C.

• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.27-34
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• 1998

This study was carried out to evaluate of the microbial and sensory quality of ready-made hamburger and sandwich. Initial total plate count of hamburger for establishment A and B were 1.2$\times$102 cfu / g and 3.4$\times$102 cfu / g, respectively, and for establishment C was 7.9$\times$104 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 1.2$\times$104 cfu / g and 6.8$\times$103, respectively, and for establishment C increased to 1.2$\times$107 cfu / g. Initial total plate count of sandwich for establishment A and B were 3.2$\times$102 cfu / g 7.9$\times$102 cfu / g, respectively, and for establishment C was 1.1$\times$105 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 8.1$\times$103 cfu / g and 2.3$\times$104, respectively, and for establishment C increased to 4.4$\times$108 cfu / g. No E. coli, Salmonella, Vibrio, and Staphylococcus aureus were detected under simulated storage conditions. There was no significant changes in pH, acid value, and volatile nitrogen number under simulated conditions. In sensory evaluation of hamburger and sandwich, sensory score was lowered by increase of total plate count.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.14 no.3
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• pp.201-209
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• 2016

The object of this study was to evaluate the separation distance from a temporary storage facility satisfying the dose criteria. The calculation of ambient dose rates took into account cover soil thickness, facility size, and facility type by using MCNPX code. Shielding effects of cover soil were 68.9%, 96.9% and 99.7% at 10 cm, 30 cm and 50 cm respectively. The on-ground type of storage facility had the highest ambient dose rate, followed by the semi-ground type and the underground type. The ambient dose rate did not vary with facility size (except $5{\times}5{\times}2m\;size$) due to the self-shielding of decontamination waste in temporary storage. The separation distances without cover soil for a $50{\times}50{\times}2m\;size$ facility were evaluated as 14 m (minimum radioactivity concentration), 33 m (most probably radioactivity concentration), and 57 m (maximum radioactivity concentration) for on-ground storage type, 9 m, 24 m, and 45 m for semi-underground storage type, and 6 m, 16 m, and 31 m for underground storage type.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.312-319
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• 1996

Oyster (Crassostrea virginica) and Weakfish (Cynoscion regalis) were stored at 6, 0, -4 and -20$^{\circ}C$ for up to 45 days and examined for changes in microflora. Aerobic plate counts (incubated at 21$^{\circ}C$) were performed at selected times during storage and 495 isolates (255 isolates from oyster and 240 isolates from Weakfish) were randomly selected from the plates during the storage. Before the storage of the fishes, viable counts of oyster were 4.9${\times}$10$\^$5/ CFU/g of meat and those of Weakfish were 1.5${\times}$10$^4$ CFU/cm$^2$of skin. Microflora of oyster before storage, the major isolates identified as Pseudomonas spp. (67%) and Vibrio spp. (20%). Pseudomonas ll1/1V-H and Flavobacterium/Cytophaga were predominant genus in the microflora of oyster during cold storage at 6, 0, -4 and -20$^{\circ}C$. The composition of the microflora of Weakfish before storage, Acinetobacter (40%) and Moraxella (33%) were the major species, with Pseudomonas and Vibrio constituting a small percentage of the total isolates. The microflora shifted to predominantly Pseudomonas spp. during storage at 6. 0 and -4$^{\circ}C$, making up from 60 to 100％ of isolated strains. During frozen storage, the percentage of isolates identified as Mnraxella increased to 40-60% of the total isolates. During cold storage, halophilic bacteria (Pseudomonas lII/IV-H and Vibrio) were predominant in oyster while nonhalophilic bacteria (Pseudomonas III/IV-NH and Moraxella) were predominant in Weakfish. Vibrio spp. were higher in oyster than in Weak fish. Listeria spp. were not isolated but unidentified ${\beta}$-hemolytic bacteria were islolated from both of the fishes during cold storage.

• Solar Energy
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• v.9 no.3
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• pp.37-43
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• 1989

This paper dealt with thermal storage efficiency due to difference ($T_{\infty}-Ti$) between the mean temperature of water in the storage tank [$0.5m{\times}0.5m{\times}1.0m$] and the temperature of water flowing into the tank, flow rate of water flowing into the tank and shape of porous manifold which water flow into the tank through. As results of experiments; (1) When the flow rate was constant and the diameter of porous section decreased by 8mm, 6mm, and 4mm, the thermal storage efficiency increased. (2) When the diameter of porous section was constant and the difference ($T_{\infty}-Ti$) between the mean temperature of water in the storage tank and the temperature of water flowing into the tank increased by -30, -20, -10, 5, 10, 15 ($^{\circ}C$), the thermal storage efficiency increased. (3) When the($T_{\infty}-Ti$) was constant and the flow rate decreased by 0.8, 0.4, 0.25(LPM), the thermal storage efficiency increased. (4) When the shape of porous section was rigid, the thermal storage efficiency was the most effective, and with establishing flexible porous section or mesh, the effective thermal storage efficiency was obtained.

• Journal of Environmental Science International
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• v.11 no.4
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• pp.339-346
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• 2002

Physico-chemical properties of the activated sludges(Suyoung and Changlim treatment plant), such as SVI(sludge volume index), absorbance, specific surface area, and specific resistance using Buchener funnel test were investigated with changing anaerobic storage time. This experimental condition was found that it was possible to estimate a linear relationship between their parameters such as specific surface area specific resistance, and sludge volume index(SVI). The specific surface area and the specific resistance to filtration of the activated sludges of Suyoung and Changlim treatment plant were found as 123.6~136.6$m^2$/gDS and 41.5~44.9$m^2$/gDS(dry solid), and 1.09$\times$10$^{14}$ ~5.48$\times$10$_{14}$ m/kg and 1.05$\times$10$^{14}$ ~2.48$\times$10$^{14}$ m/kg, respectively. The results gave a good linear relationship between the specific surface area and the specific resistance, r=2.25$\times$10$^{12}$ s-8.10$\times$10$^{13}$ ($R^2$=0.8885) at Suyoung treatment plant and r=1.26$\times$10$^{13}$ s-4.75$\times$10$^{14}$ ($R^2$=0.8756) at Changlim treatment plant.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.832-840
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• 2014

This study aimed to investigate the effects of storage duration and temperature on the characteristics of wet brewers grains (WBG) as feeds for ruminant animals. Four storage temperatures ($5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, and $35^{\circ}C$) and four durations (0, 1, 2, and 3 d) were arranged in a $4{\times}4$ factorial design. Surface spoilage, chemical composition and microorganism density were analyzed. An in vitro gas test was also conducted to determine the pH, ammonia-nitrogen and volatile fatty acid (VFA) concentrations after 24 h incubation. Surface spoilage was apparent at higher temperatures such as $25^{\circ}C$ and $35^{\circ}C$. Nutrients contents decreased concomitantly with prolonged storage times (p<0.01) and increasing temperatures (p<0.01). The amount of yeast and mold increased (p<0.05) with increasing storage times and temperatures. As storage temperature increased, gas production, in vitro disappearance of organic matter, pH, ammonia nitrogen and total VFA from the WBG in the rumen decreased (p<0.01). Our results indicate that lower storage temperature promotes longer beneficial use period. However, when storage temperature exceeds $35^{\circ}C$, WBG should be used within a day to prevent impairment of rumen fermentation in the subtropics such as Southeast China, where the temperature is typically above $35^{\circ}C$ during summer.