• Journal of Practical Agriculture & Fisheries Research
• /
• v.23 no.1
• /
• pp.67-80
• /
• 2021

We analyzed the effect of planting site (elevation: high, middle, low) and temperature condition of orchard on the frost injury occurrence and storage characteristics of persimmon (Diospyros kaki cv. 'Fuyu) fruits under an early fall frost at two orchards, Changwon (A) and Changnyeong (B), Gyeongsangnam-do Korea. Also, the fruits picked at Nov. 5 and Nov. 20 were MA stored to investigate the quality and chilling injury of fruits. On 2-way factor analysis, both planting elevation and orchard factor had not a significant effect on fruit characteristics (weight, firmness, soluble solid), while planting elevation factor did on the skin color (hunter 'a')(p<0.05). A fruit skin coloration at orchard A was faster than that at orchard B. At low elevation of orchard B, 2% fruits were frost injured at harvest season. On LDPE film MA storage with the fruits harvested at Nov. 5 and Nov. 20, the fruits at orchard A had higher fruit firmness than those of orchard B during storage. In addition, the 73% (orchard A) and 85%(orchard B) fruits harvested at Nov. 5 showed no chilling injury 80 days after storage. However, At harvest of Nov, 20 (after incidence of frost), only the 14% fruits of orchard B had no the chilling disorder 80 days after storage, even though 76% fruits at orchard A did.

• The KIPS Transactions:PartD
• /
• v.10D no.6
• /
• pp.949-960
• /
• 2003

Main memory database systems use the different implementation techniques to sturucture and organize the user dta and system catalogs, since traditional database systems are optimized for the characteristics of disk storage environment. We present, in this paper, the design considerations for our main memory database system $ALTIBASE^{TM}$ that is currently applied to the time-critical applications. We focus on the design issues of storage manager in $ALTIBASE^{TM}$. The major components are introduced, and features and characteristics of transaction management and recovery method are described. We also present the database replication mechanism and its conflict resolution mechanism for high availability and performance. In order to evaluate our transaction performance, we show various experimental reports as measured by the TPS.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1619-1625
• /
• 2012

The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at $10^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F1), 1 day at $15^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F2), storage at $-1^{\circ}C$ (S1), or at $-2.5^{\circ}C$ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at $-2.5^{\circ}C$, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at $-1^{\circ}C$ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at $10^{\circ}C$ for 5 days followed by storage at $-2.5^{\circ}C$ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2017.04a
• /
• pp.103-103
• /
• 2017

증발기의 형태에 따라 수치적 해석을 진행하면서 최적의 효율을 나타낼 수 있는 증발기를 설계하는 것이 중요하다. 증발기의 수치적 해석은 EES 프로그램을 이용하여 진행되었으며, 계산의 검증은 자사의 제품의 성능과 비교하면서 검증하였다. 증발기의 수치적 해석의 구성은 지배방정식과 연속방정식을 이용하여, 냉매의 총괄열전달계수, 관내외벽의 열전도율, 공기의 총괄열전달계수를 이용하여 총괄열전달계수를 계산하였으며, 총괄열전달계수를 이용하여 증발기의 열량을 계산하였다. 증발기의 수치적 해석과 자사 제품 5개의 제품과 비교하였고, 평균적으로 약 10%의 오차율을 보였다. 신뢰성이 확보된 계산식을 이용하여 Fin의 간격, 단위 질량유량, 열 교환 코일 길이, 풍량의 조건을 각각 변동시켜 증발기 열량 비교를 하며 경향성을 고찰하였다. Fin의 간격을 1mm에서 20mm으로 0.5mm 간격으로 변화 시켰을 경우, 핀 간격이 좁으면 공기 유속이 빨라져 열 교환 효율이 낮아지며, 반대로 넓어지면 냉매 유량에 비해 공기 유량이 많기 때문에 열 교환 효율이 낮아진다. 열 교환 코일 길이를 500mm에서 2400mm으로 50mm 간격으로 변화 시켰을 경우, 열 교환 코일 길이가 길어질수록 배관의 마찰력과 냉매의 온도 상승으로 인하여 공기 온도와의 온도 차이가 줄어들어 열 교환 효율은 낮아진다. 풍량을 20cmm에서 400cmm으로 10cmm 간격으로 변화 시켰을 경우, 일정 풍량 이상 올라가면 공기 유속이 빨라져서 열량이 낮아지는 경향을 보인다. 질량유량을 3g/sec에서 174g/sec으로 4.5g/sec 간격으로 변화 시켰을 경우, 질량 유량에 따라 비례적으로 열량이 높아지는 경향을 보이다가 일정 질량 유량 이상에서는 공기 풍량에 비해 냉매 유량이 많기 때문에 반비례적으로 열량이 낮아진다. 이처럼 증발기의 설계는 Fin 간격, 열 교환 코일 길이, 풍량, 질량유량 등을 복합적으로 고려하여 증발기 설계를 해야 하며, 저장고의 크기, 부하, 사용목적에 따라 최적화된 증발기를 설계하여야 한다.

• Journal of KIISE:Software and Applications
• /
• v.31 no.12
• /
• pp.1684-1690
• /
• 2004

This paper presents a method for classifier selection that uses distribution information of the training samples in a small region surrounding a sample. The conventional DCS-LA(Dynamic Classifier Selection - Local Accuracy) selects a classifier dynamically by comparing the local accuracy of each classifier at the test time, which inevitably requires long classification time. On the other hand, in the proposed approach, the best classifier in a local region is stored in the FSA(Feature Space Attribute) table during the training time, and the test is done by just referring to the table. Therefore, this approach enables fast classification because classification is not needed during test. Two feature space attributes are used entropy and density of k training samples around each sample. Each sample in the feature space is mapped into a point in the attribute space made by two attributes. The attribute space is divided into regular rectangular cells in which the local accuracy of each classifier is appended. The cells with associated local accuracy comprise the FSA table. During test, when a test sample is applied, the cell to which the test sample belongs is determined first by calculating the two attributes, and then, the most accurate classifier is chosen from the FSA table. To show the effectiveness of the proposed algorithm, it is compared with the conventional DCS -LA using the Elena database. The experiments show that the accuracy of the proposed algorithm is almost same as DCS-LA, but the classification time is about four times faster than that.

• Journal of Bio-Environment Control
• /
• v.19 no.4
• /
• pp.366-371
• /
• 2010

A study was conducted to examine the effect of precooling (2, 4, or $8^{\circ}C$) and storage (4, 8, or $10^{\circ}C$) temperatures on the storage life of 'Maehyang' and 'Soogyeong' strawberries for export. Fruits at a 70% ripe stage were harvested from a commercial greenhouse in Jinju on March 16, 2010. Fruits were precooled by a forced draft cooling for 3 hours, transported for about 30 minutes to a lab., and then stored. For precooling, small precoolers set in the farm were used. During storage, fruits were examined for their changes in weight, hardness, color (hunter value), soluble solid content, incidence of gray mold (Botrytis cinerea), and marketability at a two days interval from March 16 to March 30. In both cultivars, hardness, sugar content, and hunter value were higher in 'Soogyeong' than 'Maehyang'. The greatest hardness and soluble solid content were obtained after storage at $4^{\circ}C$ in both cultivars. As the ripening stage progressed, hardness and soluble solid content decreased. Also, fresh weight decreased during storage at all temperatures. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $2^{\circ}C$ and storage at $4^{\circ}C$ in both cultivars.

• Journal of Bio-Environment Control
• /
• v.21 no.4
• /
• pp.404-410
• /
• 2012

This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at $4^{\circ}C$ vs. no precooling, and storage temperature (4 vs. $8^{\circ}C$) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or $8^{\circ}C$) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at $8^{\circ}C$ storage temperature than in $4^{\circ}C$ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $4^{\circ}C$ and storage at $4^{\circ}C$, respectively.

• Proceedings of the Korean Institute of Communication Sciences Conference
• /
• 1994.06a
• /
• pp.135-138
• /
• 1994

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1999.12a
• /
• pp.476-483
• /
• 1999

• Proceedings of the Korean Institute of Communication Sciences Conference
• /
• 1996.06a
• /
• pp.664-667
• /
• 1996