• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.728-736
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• 2001

Effects of packaging material and oxygen absorbant on physical and chemical properties of Yukwu were studied during storage to develop packaging conditions. The packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 with or without oxygen absorbent (E1A : P1 and E2A : P2 for w/ $O_2$, absorbent, E1EA : P1 and E2EA : P2 for w/o $O_2$, absorbent). Color values for Yukwu indicated that L values of E1A, E1EA, E2A and E2EA were decreased during storage while those b values were increased. Hardness and chewiness of Yukwa were generally decreased, however those of E1A and E1EA were rather increased after 6 weeks of storage. Acid value of E2A had maintained less than 2.0 during 12 weeks of storage. E1A, E2A had the below of 20 in peroxide during 12 weeks. Aroma data by using electronic nose showed that there was no difference after 6 week storage time in different packaging materials. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with electronic nose one. E2A had the highest value of overall acceptability for sensory evaluation. Hardness and cheweness in physical measurement results had the highest correlation with hardness, crispness, overall-acceptability in sensory evaluation results.

• Proceedings of the Korean Association of Geographic Inforamtion Studies Conference
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• 2003.04a
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• pp.217-224
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• 2003

전통적인 관계형 데이터베이스 시스템에서 관리되고 있는 일반적인 데이터가 아닌 점, 선, 다각형 등의 다양한 공간 데이터를 관리하기 위해서는 확장된 형태의 공간데이터 타입 및 대용량성과 다양한 접근 패턴을 지니는 공간데이터의 특성을 고려한 새로운 데이터베이스 관리 시스템이 요구된다. 본 논문에서는 이와 같은 공간데이터의 특성을 고려한 저장 기법과 공간질의 처리기법을 제공하는 공간 데이터베1이스 관리 시스템인 GMS를 제안한다. GMS는 다양한 크기를 지니는 공간데이터의 특성을 고려하여 공간/비공간 통합 저장관리 및 BLOB 데이터 저장기법을 제공하며, 저장된 공간/비공간 데이터에 대한 다양한 색인기법을 제공하고 있다. 그밖에 공간 연산 및 복잡한 질의처리를 위해 확장된 질의 최적화 및 질의처리 기법을 제공하며, 다중 사용자를 위한 확장된 동시성 제어 기법과 공간/비공간 데이터에 대한 서로 다른 회복 기법을 제공한다.

• Journal of the Korea Society of Computer and Information
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• v.5 no.4
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• pp.106-111
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• 2000

Real-time applications as multimedia file transfer, it is necessary to use a disk array as a system. For Providing requested service to much more clients at the same time in a multimedia storage server considerable varied strategies in a several parts. But especially it is important to various parameters for disk array such as relation of striping block size as a system environmental characteristics of video data. In this paper we evaluated the suitable storage system architecture implementing them applying synthetically generated workloads that varied in the parameters interest in real environment of multimedia server.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.30-32
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• 1993

This study was conducted to characterize quality of the soybean seed harvested in 1989, 1990 and 1991 each and stored in the refrigerator. Storage time did not affect the phytate and total sugar content, whereas longer storage reduced nitrogen solubility index (NSI). There was no difference in amylogram viscosity characteristics of soybean seeds harvested in 1989 and 1990, which was lower than those in 1991. The production yield of soybean sprout and total sprouting rate of soybean seeds harvested in 1989 were 334.8% and 57.4%, respectively, which were lower than those in 1990 and 1991.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.720-727
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• 2001

This study was carried to investigate the changes in physical and chemical properties of Yukwa during preparation with addition of antioxidants and to develop its storage condition. Antioxidants (tocopherol and Oxyfos) were used in syrup coating and the packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 (YOP1: P1 with Oxyfos, YOP2 : P2 with Oxyfos, YTP1 : P1 with tocopherol, YTP2 : P2 with tocopherol). Color values measured for Yukwa showed that L values of YOP1, YOP2, YTP1 and YTP2 were changed little during storage while a and b values of YOP1, YOP2, YTP1 and YTP2 were slightly decreased. Hardness and chewiness in textural properties were also decreased during storage. Yukwa packed in YOPl and YOP2 maintained less than 40 in peroxide value during for 12 weeks of storage period. The major fatty acid composition of frying oil were linoleic acid (54.2%), oleic acid (23.4%), palmitic acid (11.3%), linolenic acid (6.5%) and stearic acid (4.6%). There was no difference in composition of fatty acid during storage. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with determined by electronic nose. YTP1 and YTP2 had maintained sensory characteristics of Yukwa during 10 weeks storage.

• Journal of Korean Society of Forest Science
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• v.111 no.3
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• pp.418-427
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• 2022

Our aim was to evaluate the quality of pine seeds after long-term storage and to analyze the correlation between germination and physiological characteristics. Therefore, we investigated the germination and physiological characteristics of seeds stored for different periods and storage temperatures. Pine seeds lost little viability and vigor after 12 years of storage at 4℃; it is even possible to prolong the storage period at -18℃. The deterioration process operating through long-term storage was characterized by a loss of seed vigor before a loss in seed viability. Electrical conductivity of the seed leachate was significantly higher in seeds that completely lost their viability, and was also found to be significantly correlated with the germination percentage, T50, mean germination time, and germination speed. Among the minerals leaked to the leachate, K had the highest concentration, followed by Na, Ca, Cu, Mg, and Fe, while Mn and Zn were not detected. Concentrations of K, Ca, Cu, Mg, and Fe in the leachate differed significantly by treatment, and in the cases of K, Ca, Cu, Na, and Mg, we observed large differences in the leachate between the seeds that were collected in 2003 and those collected in other years.. Germination percentage was significantly negatively correlated to the concentrations of Ca, Cu, K, Mg, and Na. The coefficient of uniformity of germination was significantly negatively correlated to Cu concentration. The other germination characteristics were not significantly correlated with the mineral concentration. Therefore, the mineral concentrations of pine seed leachate were not reliable indicators of seed deterioration when the differences in quality between seed lots were small. However, electrical conductivity could be an indicator of seed viability and vigor of pine seeds under long-term storage.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.294-300
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• 2002

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.

• The Transactions of the Korea Information Processing Society
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• v.6 no.7
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• pp.1724-1737
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• 1999

Multimedia data service applications have to store and manipulate LOBs(unstructured large objects) composing multimedia data. As such, the tertiary storage devices such as an optical disk jukebox and a tape library that consist of a number of platters (the disks in case of an optical disk jukebox and the cartridge tapes in case of a tape library) have been considered essential for the storage system of a DBMS in order to efficiently support storage and management of vary large volume of data. Since the latency with tertiary storage is too long, the schemes for efficient retrieval of LOBs out of tertiary storage need to be investigated. In this paper, we investigated the tertiary I/O Considering the performance characteristics of the LOBs, we proposed various I/O scheduling heuristic algorithms that reduce latency in query processing with LOB retrieval from tertiary storage, and evaluated their performance through a detailed simulation.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.399-405
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• 2005

This study investigate the effects of variations in the mont of raw yeast added to Jeung-Pyun on the quality changes during a storage period ranging from $0\~4days.$ The results of height and volume showed that Jeung-Pyun prepared with the $0.5\%$ raw yeast added had the most fermentation. The rheological properties measured by texturometer were significantly different among the raw yeast-added Jeung-Pyun during the storage period. The degree of hardness of raw yeast-added Jeung-Pyun slowly increased during storage at room temperature ($20^{\circ}$). Hunter's color test showed no significant differences. In sensory evaluation, Jeung-Pyun prepared with $0.5\%$ raw yeast-added had the most favorable quality.