• Journal of Korean Society for Quality Management
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• v.35 no.2
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• pp.45-52
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• 2007

The danger of self-ignition of single base propellants will increase with time. Therefore, a good prediction of the safe storage time is very important. In order to determine the remaining shelf-life of the propellants, the content of stabilizer is determined. The propellants stored under normal storage conditions about 10 to 18 years were investigated and accelerated aging test was carried out by storing propellant sample at higher temperature. Finally, we analyzed the results by various methods in order to show the best way to predict the realistic shelf-life. The safe storage life of the propellants will be 24 years, at least 15 years. In case of applying Arrhenius's law, using the reaction rate constant at 28$^{\circ}C$ to 30$^{\circ}C$ to predict the shelf-life by accelerated aging test is reasonable for a good prediction.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.1
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• pp.29-38
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• 2014

Guar gum is added to the pulp suspension at the suction side of the fan pump just before the sheet is formed on either a fourdrinier or cylinder machine. Guar gum replaced and supplements these hemicelluloses in paper bonding with many advantages, which include improved sheet formation with a more random distribution of pulp fibers. But, guar gum has serious storage problem. This material has easily decayed after High-temperature conditions such as summer. In this study, various properties of cotton handsheet were measured to solve the problem of deformation while storing guar gum and to improve the durability. After aging, which is one of the durability tests, cotton handsheet with 0.2% and 0.3% of A-PAM showed improved mechanical properties and bursting index and folding endurance of cotton handsheet with 0.3% of A-PAM were similar to those with guar gum. The yellowness loss of cotton handsheet with synthetic polymers was lower than those with guar gum.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.321-326
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• 2006

The danger of self-ignition of single base propellants will increase with time. Therefore, a good prediction of the safe storage time is very important In order to determine the remaining shelf1ife of the propellants, the content of stabilizer is determined. The propellants stored under normal storage conditions about 10 to 18 years were investigated and accelerated aging test was carried out by storing propellant sample at higher temperature. Finally, we analyzed the results by various methods in order to show the best way to predict the realistic shelflife. The safe storage life of the propellants will be 24 years, at least 15 years. In case of applying Arrhenius's law, using the reaction rate constant at $28^{\circ}C$ to $30^{\circ}C$ to predict the shelflife by accelerated aging test is reasonable for a good prediction.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1354-1363
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• 1993

Optical methods were developed to examine their feasibility for quality evaluation of peanut with pod. Surface color and internal quality of peanut were measured without contact. The surface color of peanut was measured by light reflectance at a region of visible wavelengths. Its characteristic was high correlated with a visual grading of peanut. A trial machine for the color grading of peanut was developed using an optical sensor and it was considered to compare with the visual grading. The spectral reflectance at a region of near infrared wavelengths from 1,200 to 2,500nm was measured , and the chemical components of peanut were related to spectral reflectance at special wavelengths. The protein, fat and moisture contents of peanut were estimated by the near infrared methods. An infrared imaging method was developed to evaluate the internal quality of peanut with pod. As thermal characteristic of peanut with pod was deeply related to internal quality , the quality of peanut can be evaluated by temperature changes on the surface of peanut. Measurement of surface color, near infrared reflectance and thermal imaging were shown to be very effective in grading of peanut with pod.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.910-915
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• 1996

Ascidian muscle was blackened during the frozen storage, so the prevention against blackening was investigated. Low storage temperature and packaging in polyethylene bags delayed the blackening of ascidian muscle during the frozen storage. The blackening was prevented by dipping for $3{\sim}5$ minutes in 3% brine solution containing 0.3% citric acid, packaging in the polyethylene bag, freezing at $-45^{\circ}C$ for 5 hours and storing at $-20^{\circ}C$. Under this condition, the color and the quality of frozen ascidian muscle were nearly not changed for 200 days.

• Journal of Navigation and Port Research
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• v.37 no.5
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• pp.511-517
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• 2013

UNFCCC was adopted in 1992 in order to prevent global warming. However, as a lack of concrete reduction goal and implementation plan, UNFCCC could not have effectiveness. In 1997, Kyoto Protocol to UNFCCC was adopted and UNFCCC regime started practically binding on the parties. Global warming takes the leading role in changing marine environment such as the rising of water level and sea water temperature. Also, Ocean plays the vital role in storing carbon to prevent global warming. Meanwhile ships which get the propulsion generated by consuming the fossil fuel are identified as GHG source and the discussions regarding the control of GHG emitted from ships are still in progress in IMO. IMO instrument has some legal conflicts with UNFCCC in principle. Therefore, this paper reviews the present UNFCCC regime and UNCLOS. Also, it surveys activities of IMO and analyze the Amendment to MARPOL73/78 Annex VI which entered into force on January 1, 2013. Finally, conclusions suggest the improvements in order to ensure effectiveness the new Amendment to MARPOL73/78 practically.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.369-370
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• 2002

A fungus. Penicillium sp. PS-113, with high phosphate-solubilizing activities was isolated from soil and formulated to powder type in order to manufacture it as a solid powder fertilizer. First of all, in this research, we are trying to establish an optimal condition for a drying process based on the drying time, temperature and humidity by testing its viability on potato dextrose agar(PDA) media after storing at $4^{\circ}C$. As a result the number of Penicillium sp. PS-1l3 conidia, which was dried at $80^{\circ}C$ and 15% humidity, and then stored at $4^{\circ}C$, was maximally increased to 60 times more than the control. But the viability of the conidia at $100^{\circ}C$ or over was decreased suddenly in spite of the period of storage.

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.263-270
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• 1995

In order to promote the prevention of microbial and enzymatic spoilage and to retain the freshiness, sweet persimmons harvested in Gyeongsangnam-do were treated with graperfruit seed extract(GFSE)-CaCO3 mixture and stored in the proper packaging conditions. A low concentration of GFSE showed effective growth inhibition of plant pathological bacteria and fungi, Enterobacter pyrinus and Fusarium sp., which were involved in the decay of fruits and vegetables. GFSE was stable to heat treatment; its antimicrobial activity was not changed by heat treatment upto 10$0^{\circ}C$. However, when the temperature was raised to 12$0^{\circ}C$, about 90% of total activity was retained within 30 min. GFSE was also highly stable to broad pH changes; its activity was not changed in the range of pH 2.0 to pH 12.0. The physiological function of cell membrane in the spores of Bacillus cereus and the hyphae of Fusarium sp. was destroyed by treating with GFSE. It was observed that treating sweet persimmons with GFSE minxture and storing them in strech-wrapped packages could prolong the greshness of sweet persimmons and reduce quality deterioration.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.