• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• IE interfaces
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• v.17 no.spc
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• pp.52-61
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• 2004

During the past decades automated storage/retrieval (AS/R) systems have been dominantly implemented in most industrial fields due to their handling efficiency and high utilization of storage space. Such AS/R systems consist of several modules each of which contains two racks and a S/R machine. This paper proposes a design of the hybrid AS/R module which can be adopted without too much initial expenditure by most of small-and-medium sized companies. The hybrid module consists of an AS/R module on the upper floor and a traditional warehouse module on the lower floor. For the AS/R module, analytical expressions of the expected travel times for the S/R machine and the elevator per operation are derived. The expected travel times represent the performance of the module and thus can be used for its economic design.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.11 s.176
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• pp.173-181
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• 2005

We report on the design and fabrication of an electrostatic 2-axis MEMS stage possessing a platform with a size of $5{times}5mm^2$. The stage, as a key component, would be used in developing probe-based storage devices in the future. It was fabricated by forming numerous $5{\times}5{\mu}m^2$ etching holes in the central platform, as a result, reducing the total number of masks to 1, thereby simplifying the whole fabrication process. Experimental results show that the driving range of the stage was $32{\mu}m$ at the supplied voltage of 20V and the natural frequency was approximately 300Hz. The mechanical coupling between x- and y-motion was also measured and verified to be $25\%$.

• Industrial Engineering and Management Systems
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• v.9 no.2
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• pp.165-177
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• 2010

This paper discusses a method for pricing the storage of inbound containers in a container yard. The pricing structure is characterized by a free-time-limit and a storage price for the storage time that extends beyond the free-time-limit. A cost model is developed from the viewpoint of a public terminal operator as well as a private terminal operator. Unlike a previous study on this issue, this study assumes that the retrieval times follow a discrete probability distribution, which is more realistic than the previous study. A solution procedure is suggested and illustrated by using numerical examples.

• Journal of Digital Convergence
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• v.12 no.8
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• pp.283-288
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• 2014

The underground water quality of petroleum products storage cavern is influenced by that of dumping and landfill sites adjacent to cavern. From the chemical analysis of underground water sampled from landfill site, insignificant amounts of As, Cu and Pb were detected in a half of test samples while Cd, Hg, $Cr^{6+}$, $CN^-$, TCE, PCE and Phenol were not detected in all samples. All measurements of $COD^{Mn}$ were below $8.0mg/{\ell}$ that can be negligible for the contamination by organic matters. The total bacteria counted from 1st and 2nd microbiological analysis were $94.84{\times}10^4cells/m{\ell}$ and $146.26{\times}10^{-4}cells/m{\ell}$, respectively, and all counts of the sulfate reducing bacteria were less than $2cells/m{\ell}$. It can be suggested that the water quality adjacent to storage cavern can also be studied to improve the reliability of hydrogeologic stability of storage cavern.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.561-567
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• 2004

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.139-142
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• 1984

Effects of irradiation on the microbial growth and physicochemical properties of garlic powder were investigated during 3 months storage. Total bacteria and coliform group of garlic powder were $4.74{\times}10^{4}$ and $5.0{\times}10^{3}$ per g, respectively and irradiation of 5 kGy and 7 kGy could sterilize coliform group and total bacteria, respectively. $D_{10}$ value of total bacteria was 3.34 and no microorganisms were grown in 5 to f kGy irradiated groups after 3 months storage at $30{\pm}1^{\circ}C$. Moisture, sugars and pH of garlic powder were not remarkably changed during storage but pyruvic acid content was slightly decreased with storage period. Color difference of garlic powder after 3 months storage could not be distinguished by naked eye, but a slight change was recongized by the mechanical measurement.

• Food Science and Preservation
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• v.13 no.5
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• pp.589-595
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• 2006

Vitamin U (5-methylmethionine) levels of Chinese cabbages at $4^{\circ}C$ were investigated to establish its physiological characteristics and also amino acids and sugars levels to find out their relationship with vitamin U were determined The levels of vitamin U showed different from parts of Chinese cabbages. The highest value was shown in outward leaf in Wineter Pride (12.70 mg/100 g fresh wt.) and core leaf in 55 Days cultivars (18.60 mg/100 g fresh wt.). leaf pare were 1.7-9.0 times higher in vitamin U levels than those in midribs in both cultivars. levels of vitamin U in stored Chinese cabbages increased with storage time. Moreover, two cultivars used far this experiment showed different pattern during storage. In Winter Pride, vitamin U levels sharply increased in leaf and midrib of cote part during storage. This value reached about 2.5 times for leaf and 4 times for midrib compared to the levels of initial storage time in core part In 55 Days cultivars, outward leaf showed an increased level of vitamin U of 1.8 times compared to that of 1 month storage time. Methionine known as a precursor of vitamin U synthesis did not showed clear relationship with vitamin U levels. Methionine was either not detected or at negligibly low levels in Chinese cabbages during storage. Methionine may not play a role in an increase of vitamin U during storage of Chinese cabbages at $4^{\circ}C$. No clear relationship of free amino acids and soluble sugars for vitamin U accumulation during storage of Chinese cabbages was shown in this study.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.810-814
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• 2009

A experimental study of a high efficiency transport refrigeration system for sliced-raw fish transportation is presented in this paper. The refrigeration system, that is powered by the car engine, is equipped with heat storage for reverse cycle-hot gas defrost; the stored heat is used during defrost cycle of the system. The heat storage has size $400(L){\times}350(W){\times}250(H)\;mm$ and made of fin-tube heat exchanger. System performance and container operating conditions are experimentally investigated and analyzed under cooling and defrosting conditions with heat storage materials. The water is faster about 30% than paraffin in cooling-down time of heat storage materials with load and unload.