• Journal of Microbiology and Biotechnology
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• v.19 no.1
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• pp.78-82
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• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• Food Science and Preservation
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• v.4 no.2
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• pp.123-130
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• 1997

To develop the prediction program for quality change of Citrus unshiu during marketing, we examined the quality characteristics of Citrus unshiu stored at experimental refrigerator set to 4, 8, 12 and 16$^{\circ}C$ for 2 months. According to the storage temperature the changes of quality characteristics were different respectively, but it was most severe during 16$^{\circ}C$ storage. Activation energy and Q10 value were 6683.16 cal/mol K and 1.53 respectively. The determination coefficient of regression equation of pH, acidity and vitamin C by surface response analysis were over 0.85. Using these regression equation, we developed the prediction program for the change of pH, acidity and vitamin C contents. The calculated values and experimental values of pH, acidity and vitamin C contents for short-term storage of Citrus unshiu were coincided well.

• Journal of Biosystems Engineering
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• v.21 no.1
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• pp.84-93
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• 1996

Several paraffins(CnH2n +2) can be used as the thermal energy storage medium because of their large amount of latent heat and their flexibility of phase change temperature. But they have not been used in the thermal energy storage system because their long term stability have not been verified. Paraffins(CnH2n+2) which the values of n are 23, 24, 26 and 28 were selected for this experimental research. And this research was peformed to apply them to the practical systems. The results were summarized as follows. (1) The increase of phase change cycles had no effect on their phase change temperatures. (2) According as the values of n increased from 23 to 28, the specific heats of paraffins(CnH2n+2) increased, and were in the range of 0.47 0.75 ㎉/$kg^circ C$. (3) Thermal conductivities of them were in the range of 0.14 0.17 W/$m^circ C$. and specific gravities of them were in the range of 765800 kg/m3. (4) The density of paraffins was in the range of 765 800 kg/$m^circ C$ , and the density of solid phase was larger than that of liquid phase. (5) When the number of phase change cycles was 1, 500 cycles, the latent heat of paraffins was 90% of the initial value.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.169-174
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• 2001

This study was carried out to investigate the effects on the quality and shelf-life of beef Hamburg patties. The patties composition, which used in the preparation of beef Hamburg patties is as the followings: Beef Tallow 20 Sodium 2(A), Beef Tallow 20 Sodium 2 Mugwort 1(B), Beef Tallow 20 Sodium 2 Mugwort 3(C) and were stored at -18$^{\circ}C$ for 30 days. The obtained results were summarized as the followings: The change of pH slightly decreased with increasing storage time. A(CON) decreased with increasing storage time, but the significant difference of pH changes were not shown between B(Mugwort 1%) and C(Mugwort 3%) group. The change of TBA values of all treatments increased during storage periods. The TBA value of A(CON) was the highest, and B(Mugwort 1%) was the lowest among groups. The change of VBN(volatile basic nitrogen) showed trends to increase during storage period in all groups. The number of microorganism increased during storage. The bacterial growth of C(Mugwort 3%) inhibited effectively, compared with the other groups. The number of E. coli decreased during storage periods. and the inhibitory effect of C(Mugwort 3%) was better than those of other groups.

• Transactions of the Korean hydrogen and new energy society
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• v.18 no.4
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• pp.458-463
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• 2007

An experimental study on scale-up of Electro-electrodialysis(EED) to increase the efficiency of HI decomposition section in the IS(Iodine-Sulfur) process was carried out. The EED stack extends the effective area of the membrane to 20 times of that formerly used in a single EED unit cell. The experiment was carried out using HIx solution($HI:H_2O:I_2=1:8.4{\sim}9:1.85{\sim}1.9$) at $100^{\circ}C$ and various solution flow rates of 20, 30, 40 and 50 cc/min. The increased HI molality in catholyte after one-pass throughout from the EED stack was 3 mol/kg-$H_2O$, 2.2 mol/kg-$H_2O$, 2 mol/kg-$H_2O$ and 1.37 mol/kg-$H_2O$ at 20, 30, 40 and 50 cc/min, respectively. These values satisfied the target of HI molality(the increase of HI molality: 2 mol/kg-$H_2O$) in the IS process for hydrogen production of 20 L/hr.

• Food Science and Preservation
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• v.2 no.2
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• pp.277-284
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• 1995

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8$^{\circ}C$ during 6 days, at 4$^{\circ}C$ during 18days, 0$^{\circ}C$ during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8$^{\circ}C$ , but increased gradually at 0$^{\circ}C$ and 4$^{\circ}C$ storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0$^{\circ}C$, 4$^{\circ}C$, 8$^{\circ}C$ storage condition respectively.

• Korean Journal of Materials Research
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• v.10 no.1
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• pp.15-20
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• 2000

The hydrogen-storage properties of a mechanically-alloyed Mg-18wt.%Ni mixture were investigated. Among the mixtures mechanically alloyed for 1h, 3h, and 6h, the mixture mechanically alloyed for 6h(MA 6h sample) shows the best properties of activation, hydriding, and dehydriding. The $Mg_2Ni$ phase forms in the mechanically-alloyed Mg-18wt.%Ni mixture along with hydriding-dehydriding cycling. The MA 6h sample is relatively easily activated and has higher hydriding rate than the pure Mg, the Mg-10wt.%Ni alloy, and a little lower hydriding rate than the $Mg_2Ni$alloy. The MA 6h sample lower dehydriding rate than the $Mg_2$Ni alloy but higher dehydriding rate than the pure Mg and the Mg-25wt.%Ni alloy. The MA 6h sample has larger hydrogen-storage capacity than the pure Mg and the other alloys.

• Food Science and Preservation
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• v.10 no.2
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• pp.154-157
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• 2003

To examine the quality changes of three typical fishes under usual storage conditions during marketing, we determined the total bacterial counts and pH values during storage of mackerel, croaker, and saury. Mackerels were stored at 0$^{\circ}C$ and on ice at 19$^{\circ}C$, which is the usual storage condition in a local market and croakers and saury were stored at 0$^{\circ}C$ and 4$^{\circ}C$. Total bacterial counts of mackerel, croaker, and saury were 3,2${\times}$10$^3$, 2.9${\times}$10$^3$, and 2.8 x 10$^4$CFU/g at the time of storage respectively. Total bacterial counts of mackerel stored on ice at 19$^{\circ}C$ increased during storage and reached to 8.4 x 10$\^$6/ CFU/g at day 6, while those stored at 0$^{\circ}C$ decreased up to 2 days of storage and increased to 5.6 ${\times}$ 10$^4$CFU/g. For croaker and saury, total bacterial counts at 0$^{\circ}C$ were 2.5 ${\times}$ 10$\^$5/ and 2.1 x 10$\^$5/ CFU/g at day 6, respectively, while those stored at 4$^{\circ}C$ had 3.6 x 10$\^$6/ and 2.6 ${\times}$ 10$\^$5/ CFU/g. the pH value or mackerel was 5.56 at the time or storage, yet it increased to 6.04. The pH changes of croaker and saury had a similar pattern with that of mackerel, which increased with time of storage. These results suggest that storage of fishes at 0$^{\circ}C$ should be better than those at 4$^{\circ}C$ or on ice at 19$^{\circ}C$ in terms of microbial safety as well as quality and shelf-life of fishes.

• Analytical Science and Technology
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• v.24 no.3
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• pp.212-218
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• 2011

In this study, temporal stability of 5 reduced sulfur compounds (RSCs) including ($H_2S$, $CH_3SH$, DMS, $CS_2$, and DMDS) was investigated up to 30 days. To learn the temporal changes in RSC concentration levels, two types of long-term storage experiment were carried out by employing two different approaches for sample storing in Tedlar bag samplers. The first one named as a forward (F) storage method consists of preparing all samples in the beginning of experiment. All these samples were analyzed sequentially through time. The second approach named as a reversed (R) storage method was carried out by preparing each sample through time and by analyzing all of them in the last day. For these experiments, RSC standards were prepared at 10 ppb in 10 L Tedlar bag. The results of both methods were consistent enough to show a tendency of the concentration reduction through time. Moreover, the lightest RSC, $H_2S$ showed the most significant reduction of 84.8% at the end of experiment. To validate difference between these results, t-test was applied to the data obtained between the two methods at 90% significance level. According to t-test, the results of the two approaches were greatly distinguished from 3 RSCs ($H_2S$, $CH_3SH$, and DMDS). The results also indicated that the temporal reduction of RSC differs greatly between light ($H_2S$ and $CH_3SH$) and heavy RSCs (DMS, DMDS, and $CS_2$). The former generally exhibited much significant reduction through time due probably to their lower stability.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.211-221
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• 1994

In this study, to maximize the solar energy utilization for greenhouse heating during the winter season, solar energy-underground latent heat storage system was constructed, and the thermal performance of the system has been analyzed to obtain the basic data for realization of greenhouse solar heating system. The results are summarized as follows. 1. $Na_2SO_4{\cdot}10H_20$ was selected as a latent heat storage material, its physical properties were stabilized and the phase change temperature was controlled at $13{\sim}15^{\circ}C$. 2. Solar radiation of winter season was the lowest value in December, and Jinju area was the highest and the lowest value was shown in Jeju area. 3. The minimum inner air temperature of greenhouse with latent heat storage system(LHSS) was $7.0{\sim}7.5^{\circ}C$ higher than that of greenhouse without LHSS and was $7.0{\sim}11.2^{\circ}C$ higher than the minimum ambient air temperature. 4. Greenhouse heating effect of latent heat storage system was getting higher according to the increase of solar radiation and was not concerned with the variation of minimum ambient air temperature. 5. The relative humidity of greenhouse with latent heat storage system was varied from 50 to 85%, but that of greenhouse without LHSS was varied from 30 to 93%. 6. The heating cost of greenhouse with solar energy-latent heat storage system was about 24% of that with the kerosene heating system.