• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.201-205
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• 2002

This study was carried out to investigate storability and develop suitable storage method for barley. Rough and milled barley such as Olbori(covered barley), Ssalbori(naked barley) and Chalssalbori (waxy naked barley) were packaged in 3P bag and OPP film bag, respectively, and stored at ambient and low temperature warehouse conditions. The weight loss was higher in milled barley than that of rough barley during barley storage. Acid value, one of the most important factor for grain quality evaluation, was increased from 4.9-9.0 mg KOH/100g to 6.5-19.9mg KOH/100g in milled barley at 16 months after storage. Reducing sugar content was increased while germination and water absorption rates were decreased during barley storage period. In terms of penal taste of boiled barley, rough barley could be stored safely more than one year regardless of storage methods where-ase milled barley stored in ambient temperature ware-house produced nasty flavor at 8 to 10 months after storage.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.95-117
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• 2003

본 연구는 한우육의 육질등급과 저장기간에 따른 육질 및 저장특성과 맛성분의 차이를 조사하고자 실시하였으며, 도축 24시간 후 도체등급판정을 실시한 한우 36두의 등심부위를 시료로 취하여 $2^{\circ}C$ 냉장실에서 14일간 저장하면서 이화학적 특성 및 관능적 특성을 조사하였다. 그 결과를 요약하면 다음과 같다. 육질등급에 따른 도체 특성에 있어서 등급간의 지방두께, 배최장근 단면적 및 육량등급은 차이가 없었으며, 육색과 지방색, 성숙도 등도 차이가 없는 것으로 나타났으나 조직감은 1등급육이 3등급육에 비하여 좋은 것으로 나타났다. 1등급육은 3등급육에 비하여 지방함량(9.87${\pm}$2.23%)이 높았으며, 수분함량(67.75${\pm}$l.63%)이 낮았으나(p<0.05), 단백질함량은 육질등급간에 차이가 없었다. 도축 24시간후의 L, b, h-값은 등급간에 차이가 없었으며, a와 C-값은 2등급육이 다른 등급에 비하여 다소 높게 나타났다. L, a, b-값 모두 저장기간이 경과함에 따라 다소 증가하였다. pH는 육질등급간에 차이가 없었으며 저장기간에 따른 차이도 없었다. 1등급육은 3등급육에 비하여 드립감량은 다소 낮은 것으로 나타났으며, 가열감량은 등급간에 유의적인 차이는 없었으나 1등급육이 가장 적은 가열감량을 나타냈다. 보수력은 1등급육이 2, 3등급육에 비하여 유의적으로 높았으며, 근절길이와 콜라겐 함량은 등급간에 차이가 없었다. 전단력값은 3등급육이 1, 2등급육에 비하여 다소 높은 전단력값을 보였으나 유의적인 차이는 없으며, 근원섬유 소편화도는 등급간에 차이가 없었다. 저장기간이 경과합에 따라 전단력값은 점차적으로 낮아졌고 근원섬유 소편화도는 유의적으로 증가하였다. 1등급육이 2, 3등급육에 비하여 TBA가가 높았고, VBN함량은 낮았으나 유의적인 차이는 없었으며, 저장기간이 경과함에 따라 TBA가와 VBN함량은 증가하였다. 관능평가에서 풍미는 육질 등급간에 차이가 없었으나, 연도, 다즙성 및 전체적인 기호도는 1등급육이 3등급육에 비하여 다소 우수한 것으로 나타났다.

• Korean journal of applied entomology
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• v.39 no.3
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• pp.149-152
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• 2000

Cryopreservation of infective juveniles of entomopathogenic nematode, Steinernema carpocapsae Weiser, was conducted at $-190^{\circ}C$ liquid nitrogen and its, efficacy was analysed on nematode survival and pathogenicity with glycerol pretreatments and storage periods. Infective juveniles were pre-treated before being frozen by incubating the nematodes in 22% glycerol for each of 6, 12, and 24 h, followed by 70% methanol at $0^{\circ}C$ for 10 minutes. Just after glycerol and methanol incubations, subsamp1es of the nematodes were resuspended in 0.85% saline and maintained during 24h for viability determination. Different glycerol incubation periods significantly affected the nematode susceptibility to methanol infiltration. Six hour incubation in glycerol resulted in much less nematode survival than did 12 h or 24 h incubation. About 70% of the infective juveniles frozen at $-190^{\circ}C$ for 5 months, preincubat-ed in glycerol at least for 12h, were able to survive after being resuspended in 30°C saline. They did not also show any change in their pathogenicity during cryopreservation. These results suggest an improved technique for long-term storage of the entomopathogenic nematodes.

• Korean Journal of Agricultural Science
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• v.20 no.1
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• pp.9-17
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• 1993

Postharvest treatments such as polyethylene film wrapping, ethylene scrubber, and fruit coatings were compared to find a potential effect on the fruit quality in 'Fuji' apples during storage and simulated marketing. Polyethylene film wrapping appeared to be excellent in preventing weight loss during storage but fruits lost weight at a high rate when exposed to ambient temperature during simulated marketing. Also, surface cracking disorder was observed in parts of film-wrapped fruit under marketing condition after storage of 21 weeks. Ethylene scrubber effectively removed ethylene in polyetheylene bags but this effect reduced along with the increase of storage time. Although Prolong-treated fruits were good in appearance at 12-week storage, no beneficial effect was found on the inhibition of weight loss during storage as well as marketing. In addition, wax-like substances were accumulated on the surface after storage of 21 weeks, resulting in the reduction of marketability. Water soluble wax seemed highly effective on the inhibition of weight loss during storage and marketing. However, parts of fruit were severely injured probably due to the high concentration of wax. Undamaged fruit showed excellent appearance in shape and flesh quality even after 21 weeks of storage. Further study is required to find the proper concentration of wax.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1070-1076
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• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.200-200
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• 2002

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2000.11a
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• pp.169-211
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• 2000

Enterprise Portal 이란 기업 내에 저장되어 있는 정보를 기업 안팎에서 공유할 수 있도록 해주고 사용자들로 하여금 의사결정을 하는데 필요한 정보로의 개인화 된 단일창구를 제공해주는 IT와 Business Model을 통칭한 개념입니다. Knowledge Management System ; 전사적인 지식 공유를 통한 경쟁력 강화를 목적으로, 인터넷 플랫폼과 개방형 표준 아키텍쳐를 이용하여 분산된 데이터와 애플리케이션 레벨을 통합.(중략)

• Digital Contents
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• no.8 s.147
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• pp.114-116
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• 2005

지식정보사회에서 정보의 효율적인 관리와 활용은 국가 경쟁력을 이끄는 주요한 축이다. 따라서 정보의 저장·관리·가공·유통 전반에 걸친 데이터베이스 산업은 명실공히 지식정보사회의 기간산업으로 주목받고 있다. 최근 한국데이터베이스진흥센터에서 실시한‘3분기 데이터베이스 산업 기업경기실사지수(DB-BSI) 및 이용환경지수(DB-CSI) 조사’결과를 통해 이러한 데이터베이스 산업의 현주소를 살펴본다.

• Electronics and Telecommunications Trends
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• v.14 no.5 s.59
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• pp.145-146
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• 1999

국책기술 개발사업 연구성과와 국가 GIS 구축 기술개발사업 연구성과로 약 4억 원의 순수 연구개발비를 투입하여 개발한 순수자바 컴퓨팅 기술의 벡터형 공간정보 입출력 기능, 복합 공간분석 기능, 공간 데이터베이스 연동에 의한 저장, 관리, 색인, 질의 기능 등을 수행할 수 있는 웹 기반 GIS 공간 엔진 기술이다.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.141-148
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• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.