• Explosives and Blasting
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• 제13권3호
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• pp.54-58
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• 1995

• Journal of the Korea Academia-Industrial cooperation Society
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• 제21권3호
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• pp.65-72
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• 2020

A refrigerator equipped with an ice dispenser has ice cubes in its ice bucket to discharge the required amount of ice. On the other hand, the ice cubes in the bucket may clump together if the refrigerator is filled with ice and is not used for a long time or during normal operation. Although a mechanism for separating the ice mass is provided, the ice mass cannot be removed completely if the ice blocking is severe. To solve this problem, after investigating the existing research on the process of ice entanglement and the separation force, this study tested ice extraction under a range of conditions of artificially entangled ices. In this process, new mechanisms are proposed to resolve the problem of existing ice storage features that prevent the extraction of ice and to expand the working radius of the icebreaking mechanism for full extraction. The prototype of the proposed mechanism was also fabricated in an actual refrigerator. As a result, the proposed shape and mechanism could extract the ice cubes in the bucket completely, while the existing ice dispenser could extract only 65%.

• The Korean Journal of Mycology
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• 제19권4호
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• pp.292-298
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• 1991

Volatile aroma concentrates of Pleurotus sajor-caju which stored at $20^{\circ}C$ incubator and cold room were obtained by simultaneous distillation-extraction method. The volatile components were identified by combined capillary gas chromatography-mass spectrometry and comparison of retention data on GC of those authentic compounds. Storage at room temperature resulted in significant decreased in their total aroma contents, whereas little changes at cold storage foured, even though appreciable changes were observed in GC pattern between the control and stored samples. Of 38 components identified, ${\delta}-decalactone$ increased while rest of the volatiles decreased rapidly during storage at room temperature, but at cold storage 2-methyl butanal, 1-octen-3-ol, cis,cis-1,5-octadien-3-ol and pentadecanoic acid decreased while 3-octanone, 1-octen-3-one, 3-octanol and 5-undecanol increased with the storage time. The weight losses and organoleptic properties changed extremely by the storage under room temperature, on the other hand, slight changes were found in cold storage.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 한국퍼지및지능시스템학회 1997년도 춘계학술대회 학술발표 논문집
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• pp.93-97
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• 1997

본 연구는 새로운 부하(고온의 저장물)가 냉장실 내부에 인입됨에 따라 발생하는 온도불균형을 해소하기 위해 채택된 집중냉각 방식에 있어서의 회전날개의 정지각도 결정 알고리즘 관한 것으로, 특히 냉장실내의 온도에 직접적인 영향을 미치는 압축기 (Compressor) 및 냉기팬(냉기를 냉장실내에 불어넣기 위한 팬)의 운전상황을 입력으로 냉장실내 여러 영역에서의 온도를 추정하는 퍼지적응모델을 이용하여 온도불균형 영역을 검지하고, 이에 따라 회전날개의 각도를 제어함으로서 냉장실 내부의 온도평형을 신속히 이루게하는 특징을 가지고 있다.

• Current Research on Agriculture and Life Sciences
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• 제6권
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• pp.113-120
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• 1988

Concern was forcused to investigate the relationship between nitrite and ascorbic acid contents in spinach during processing and storage in this experiment. Contents of nitrate and nitrite in fresh spinach were 3,000ppm and 0.25ppm, respectively. Nitrite contents were decreased by branching and storaging, while the nitrite contents were increased. The tendency was accelerated by seasoning. When spinach was stored at $4^{\circ}C$ and $25^{\circ}C$, Changes of nitrate and contents were rapid at $25^{\circ}C$, but slow at $4^{\circ}C$. In the relationship among the contents of nitrite, nitrate, and ascorbic acid during storage, nitrate contents were decreasing, whereas nitrite and ascorbic acid contents were increasing.

• The Korean Journal of Food And Nutrition
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• 제13권6호
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• pp.570-577
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• 2000

Korean duok has a many kinds of shape and cooking preparation and they were improved variably Also they were famous for special festival food and theirs demand are becoming popular. Since theirs retrogradation are degraded its taste and texture during the storage which should be resolved in most food industry. There is a possibility that storage temperaure and additives may involve in retrogradation. Recently Shon et al. reported that some sugar alcohols was effective for reducing it. We can search a kinds of additives, trehalose which can protect from shocks by freezing or heating. Furthermore they emphasized the trehalose can act as substitute for bound water in dehydration situation, and trehalose more effective than oligosaccharide or sugar alcohol. Therefore we tried to exam the changes of many characteristics of glutinous and rice duck with 2 levels trehalose in the storage.

• Korean journal of food and cookery science
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• 제19권3호
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Korean Journal of Food Science and Technology
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• 제31권3호
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• pp.631-637
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• 1999

An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.

• Korean Journal of Food Science and Technology
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• 제28권4호
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• pp.632-637
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• 1996

Effects of refrigeration temperature and its fluctuation range on the growth of psychrotrophic microorganisms and the quality of refrigerated foods such as apple, fish and oyster were evaluated to find optimum storage conditions for a domestic refrigerator. Refrigeration temperature was $2^{\circ}C$ or $4^{\circ}C$, and fluctuation ranges were varied: ${\pm}0.3,\;{\pm}1.0,\;{\pm}1.2,\;or\;{\pm}4.0^{\circ}C$. Changes in hardness of apples stored at $2{\pm}0.3^{\circ}C$ were much slower than those of apples stored at $4{\pm}1.2^{\circ}C$. Freshness of fish and oyster also lasted much longer at low temperature such as $2{\pm}0.3^{\circ}C$. The growth of Listeria monocytogenes inoculated on sliced ham was inhibited for 1 month at $2{\pm}0.3^{\circ}C$, but the cells at $4{\pm}1.2^{\circ}C$ began to grows as time elapsed. Therefore, it was expected that shelf-life of certain food stored in a domestic refrigerator could be extended by lowering temperature to $2^{\circ}C$ and by reducing fluctuation range of refrigerator.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.217-220
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• 2005

본 연구의 목적은 돈육의 부위, 포장방법 및 저장기간이 지방산패에 미치는 영향을 측정하기 위하여 실시하였다. pH는 삼겹이 등심보다 높았고 저장후반부에 갈수록 TBARS 값은 삼겹이 등심보다 높은 반면 유리지방산가는 저장기간이 경과할수록 증가하였고 등심이 오히려 삼겹보다 높았다. 냉장저장중 지방산화물을 검출한 결과 알데하이드, 케톤, 알코올, 지방산등이 동정되었고 냉장저장중 특히 등심부위에서 hexadecanoic acid 함량이 증가하는 경향을 보여 새로운 산화지표로써 사용이 가능할 것으로 판단된다. 미생물 측정결과 삼겹이 등심보다 빨리 부패하였고 진공포장이 함기포장에 비해 저장성을 증진시켰다.