• Proceedings of the KSR Conference
• /
• 2011.10a
• /
• pp.1246-1250
• /
• 2011

This paper considers the container storage problem determining storage position of inbound containers in a container yard at a rail freight terminal. The objective of the problem is to minimize the total number of rehandles when storing/retrieving containers onto/from stacks in the yard. Rehandle implies the temporary removal from and placement back onto the stack to retrieval a target container. In order to solve the problem, we formulate the problem as a binary integer program.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.20 no.1
• /
• pp.127-131
• /
• 2022

The structural safety of prototype transport and storage containers for very low-level radioactive liquid waste was experimentally estimated for its localization development. Transport containers for radioactive liquid waste have been researched and developed, however, there are no standardized commercial containers for very low-level radioactive waste in Korea. In this study, the structural safety of the designated IP-2 type container capable of transporting and temporarily storing large amounts of very low-level liquid waste, which is generated during the operation and decommissioning of nuclear power plants, was demonstrated. The stacking and drop tests, which were conducted to determine the structural integrity of the container, verified that there was no external leakage of the contents in spite of its structural deformation due to the drop impact. This study shows the effort required for the localization of the technology used in manufacturing transport and storage containers for very low-level radioactive liquid waste, and the additional structural reinforcement of the container in which the commercial intermediate bulk container (IBC) external frame was coupled.

• Nuclear Engineering and Technology
• /
• v.50 no.6
• /
• pp.815-819
• /
• 2018

In this study, criticality safety assessments of the potential for storing transuranic element (TRU) ingots via a pyroprocess were evaluated to determine the appropriate TRU storage design parameters, in this case the ratio of the TRU ingot height to the radius and the number of TRU ingot canisters stacked within a container. Various accident situations were modeled over a modeling period of 5 years for a cumulative inventory of TRU ingots with various water densities in submerged containers and with various pitches between the containers in the facility. Under these combinations, we calculated the threshold of TRU height and radius ratio depending on the number of canisters in a container to keep the stored TRU in a subcritical state. The ratio of the TRU ingot height to radius should not exceed 4.5, 1.1, 0.5, 0.3, and 0.2 for two, three, four, five, and six levels of stacked canisters in a container, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.1
• /
• pp.67-74
• /
• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.18 no.11
• /
• pp.2670-2677
• /
• 2014

The technique of virtual machine construction using hypervisor such as Xen and KVM is mainly used for implementation of cloud computing infrastructure. This technique is efficient in allocating and managing resources compared to the existing operation methods. However it requires high resource usage when constructing virtual machines and results in wasting of resources when not using the allocated resources. Docker is a technique based on the container method to resolve such a problem. This paper shows the container method such as Docker is efficient as a web construction technique by comparing virtual machine method to container method. It is shown to be especially useful when storing data into DB or storage devices in such environments of web server or program development. In the upcoming cloud computing environment the container method such as Docker is expected to improve the resource efficiency and the convenience of management.

• Journal of Ginseng Research
• /
• v.29 no.2
• /
• pp.113-118
• /
• 2005

This study was to examine the effect of the opening ratio (area of spile hole/total surface area) of plastic container and storage temperature on physicochemical changes of fresh ginseng. At room temperature ($19\~23^{\circ}C$, RH $40\~61\%$), fungi and spoilage were observed 4 and 10 days, respectively after storing the fresh ginseng in a closed container. In storage container with $1\%$ opening ratio, fungi appeared 8 days after storage. In the container with $5\%$ and $10\%$ opening ratio, fresh ginseng showed excessive loss of moisture on the surface only after 4 days. The weight loss was most remarkable in the container with 5 and $10\%$ opening ratio. Content of maltose and sucrose decreased gradually in accordance with storage time but the extent of decreasing ratio was less significant in the container with lower opening ratio. At low temperature $(4\~9^{\circ}C,\;RH\;72\~92\%)$, no fungi but $10\%$ loss of weight was observed in the container with $5\%$ and $10\%$ opening ratio after 12 days storage. But in the tightly closed container and $1\%$ opening ratio for spiting, fresh ginseng showed good appearance even after 30 days of storage. Free sugars, especially maltose revealed gradual decrease but sucrose gradually increase following decrease at the beginning. This result suggests that storage condition of low temperature and opening ratio of plastic box less than $1\%$ can extend storage span of fresh ginseng significantly.

• Conservation Science in Museum
• /
• v.25
• /
• pp.1-8
• /
• 2021

This study investigated White Porcelain Water Dropper with Openwork Lotus Scroll Design and Eight Trigram Design in Cobalt-blue Underglaze (hereinafter, the "water dropper") in the collection of the National Museum of Korea using computed tomography (CT). A replica was produced to examine both the structure and its original production method. The CT scanning identified no joint lines or pores in the clay, which suggests that the body (the lower part of the water dropper) was shaped in a single piece using a mold and was then matched with a mold-formed lid (the upper part of the water dropper). The inner container of the body portion was roughly trimmed with a bamboo knife so that its upper surface could be securely attached to the bottom of the lid and prevent any leakage in the joined surface. It appears that the inner container for storing water was made first in a cylindrical shape that met the unit of quantity used at the time and could be easily formed by molding. It was transformed into a trapezoid shape during the process of combining it with the lid. A cylindrical inner container was reproduced using silicon 3D printing to compare its capacity with that of the original inner container. The comparison revealed that the reproduced container had a capacity of 152.5㎖, whereas the original container holds approximately 168.6㎖, a figure similar to three hop (around 174㎖) in Joseon-period units of quantity. Since the capacity of the cylindrical inner container corresponds to a known measure from the late Joseon dynasty, it is likely that the water dropper was originally produced to contain a cylindrical inner container.

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

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.661-666
• /
• 2022

This study presented the criteria for analyzing the corrosion of the powder extinguisher storage container according to the useful life, and conducted an experiment on the market area, the factory area, and the apartment building area to ensure proper performance at all times and drew the following conclusions.First, the experimental value for the degree of corrosion of external contact storage containers was found to be unsuitable in the factory area in 2014. In 2012, the experimental value for the degree of corrosion of external contact storage containers in apartment complexes was found to be inappropriate. Second, the experimental value for the dropout of the external paint in the storage container was found to be inappropriate in the factory area in 2014. In 2012, the experimental value of the degree of coating of the external paint storage container in the apartment building area was found to be inappropriate. It was analyzed that the useful life of the fire extinguisher is 10 years, and if it passes the sample test only once, it will be used for up to 13 years, but in fact, the difference varies greatly depending on the surrounding environment of the fire extinguisher place. Since the degree of corrosion of the storage container of the fire extinguisher from 8 years of the fire extinguisher's useful life is clearly decreased, it is judged that 5 years of the fire extinguisher is appropriate.

• Journal of Computational Design and Engineering
• /
• v.1 no.2
• /
• pp.140-151
• /
• 2014

Storing, and the loading and unloading of materials at production sites in the manufacturing sector for mass production is a critical problem that affects various aspects: the layout of the factory, line-side space, logistics, workers' work paths and ease of work, automatic procurement of components, and transfer and supply. Traditionally, the nesting problem has been an issue to improve the efficiency of raw materials; further, research into mainly 2D optimization has progressed. Also, recently, research into the expanded usage of 3D models to implement packing optimization has been actively carried out. Nevertheless, packing algorithms using 3D models are not widely used in practice, due to the large decrease in efficiency, owing to the complexity and excessive computational time. In this paper, the problem of efficiently loading and unloading freeform 3D objects into a given container has been solved, by considering the 3D form, ease of loading and unloading, and packing density. For this reason, a Group Packing Approach for workers has been developed, by using analyzed truck packing work patterns and Group Technology, which is to enhance the efficiency of storage in the manufacturing sector. Also, an algorithm for 3D packing has been developed, and implemented in a commercial 3D CAD modeling system. The 3D packing method consists of a grouping algorithm, a sequencing algorithm, an orientating algorithm, and a loading algorithm. These algorithms concern the respective aspects: the packing order, orientation decisions of parts, collision checking among parts and processing, position decisions of parts, efficiency verification, and loading and unloading simulation. Storage optimization and examination of the ease of loading and unloading are possible, and various kinds of engineering analysis, such as work performance analysis, are facilitated through the intelligent 3D packing method developed in this paper, by using the results of the 3D model.