• 한국위성정보통신학회논문지
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• 제8권4호
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• pp.111-116
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• 2013

저궤도 위성은 지상과 교신할 수 있는 시간이 매우 제한되어 있으므로 위성에서 생성되는 모든 원격측정 데이터는 위성의 대용량 메모리에 저장되고 지상과 교신할 수 있는 시간에 지상으로 전송된다. 원격측정 데이터 전송은 실시간 데이터 프레임 및 대용량 메모리에 저장된 데이터 프레임을 지상으로 전송하는 것으로 실시간 데이터만을 전송하는 실시간 전송모드가 있고, 실시간 및 대용량 메모리에 저장되어 있는 플레이백 데이터를 포함한 플레이백 모드가 있다. 그리고 데이터 전송속도에 따라서 저속 전송모드와 고속 전송모드로 구분할 수 있다. 본 논문은 저궤도위성 원격측정 데이터 지상전송 관리 방식에 대한 것으로 한국항공우주연구원에서 개발된 저궤도위성의 다운링크 인터페이스 및 탑재소프트웨어의 구조에 대해서 간략히 소개하고, 위성에서 생성되는 원격측정 데이터 저장방식, 실시간 및 플레이백 데이터 지상 전송방식, 다운링크 채널 및 전송속도 제어방식 등에 대해서 기술한다.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• 한국식품조리과학회지
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• 제18권4호
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• pp.448-454
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• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• 한국식품조리과학회지
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• 제27권1호
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• pp.11-19
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• 2011

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.918-925
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• 1996

The effect of structured water by dissolution of xenon was examined from the view point of the suppression of both browning and respiratory metabolism of broccoli. The structured water is formed duet to hydrophobic interaction when xenon gas dissolves into water. NMR measurements were carried out to determine proton spin-spin relaxation time, T2, for water. There was a difference in proton T2 between distilled water and structured water. This can be interpreted as the change of water structure. Fro the broccoli cut in half stored for 16 days at 279K, the section color did not change appreciably for the sample whose water was structured by dissolution of xenon whose initial partial pressure was 0.39MPa. In contrast to this, the browning of section surface was observed for the sample stored under the condition of nitrogen gas at the same partial pressure as xenon and for the sample stored under atmospheric condition . These results led to the conclusion that the suppression of b owning by oxidation was due to structured water but not to applied pressure. Adding to this, the water structured by xenon has resulted in suppression of respiratory metabolism of broccoli.

• 한국작물학회지
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• 제46권4호
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• pp.317-320
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• 2001

Sweet com seeds deteriorate faster due to low starch content than field com seeds when stored for a long tenn. This study had been conducted to observe the seed deterioration of four different sweet corns in a long tenn storage conditions in room temperature. Four kinds of sweet com genes (sh2, bt, su, and se) were harvested from 15 days to 50 days after silking with 5-day intervals. These seeds were stored in the room temperature and tested for germination percentages from 3 months to 18 months period with 3-month interval. su seeds germinated better than other types of gene. Hybrid Mecca which is sh2 gene germinated better when stored for 3 months to 18 months. For all genes, mean regression equations in relation to storage periods showed linear responses. For regression equation, the slope of sh2 gene was lower than that of su gene. The highest slope value was observed in bt gene showing faster deterioration rate. The rate at which seed deteriorates seems to be affected by the date at which it was harvested. The seeds that were harvested at the optimum time deteriorated more slowly than those which were not.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• 한국자원식물학회지
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• 제28권4호
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• pp.533-540
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• 2015

Germination properties, leachate electrical conductivity (EC), and inorganic compound leaching were analyzed to ascertain the storage ability and change of physiological characteristics during storage of Hippophae rhamnoides seeds. Seeds were placed in an incubator at 25℃ and sown in different soil media (sand, vermiculite and horticultural substrate) after being stored for 6, 18 and 30 months at 2℃. All germination properties decreased in accordance to an increase of the seed storage period. Compared with the seed storage for 18 months, germination percentage (GP), germination performance index (GPI), and germination value (GV) of seeds stored for 30 months decreased by more than 50%. When the seeds were sown in different soil media in a greenhouse, those germination properties were similar to the seeds germinated in an incubator, and mean germination time, GPI and GV had a significant difference except GP among soil media. EC and inorganic ion concentration had a strong positive correlation with the seed storage period, but the ratios of inorganic ions from stored seeds revealed that K⁺/Mg²⁺ and Na⁺/Mg²⁺ were inversely correlated with the storage period.