• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.583-591
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• 2012

Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and $20^{\circ}C$, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at $4^{\circ}C$ over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at $20^{\circ}C$. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.643-648
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• 1996

The changes in hydration of brown rice, Chu-chung byeo(Japonica type) were determined during storage at different storage temperatures($4^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$) in a 4-layered laminated film pouch(PET 12${\mu}{\textrm}{m}$/AI-foil 7${\mu}{\textrm}{m}$/o-Nylon 15${\mu}{\textrm}{m}$/L-Mix100${\mu}{\textrm}{m}$). At the beginning of storage, the hydration rate of brown rice increased with higher soaking temperature, and the activation energy of hydration was 10.3kcal/mole. Water diffusion coefficient of brown rice due to storage temperature during storage at 3$0^{\circ}C$ of soaking temperature was decreased by the elapse of storage periods and increment of storage temperature(below 3$0^{\circ}C$). ).

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Information and Communications Magazine
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• v.32 no.6
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• pp.16-22
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• 2015

NAND flash 메모리의 집적도를 높이기 위한 주요 기술로, 데이터가 저장되는 cell 자체의 크기를 줄여주는 미세 공정화와 cell 당 저장되는 정보량을 늘려주는 멀티-레벨(multi-level)화가 사용되고 있다. 이러한 기술의 적용은 NAND flash 메모리 자체의 오류를 증가시키게 되므로, NAND flash 메모리 기반 데이터 저장 장치의 신뢰성을 높은 수준으로 유지하기 위해서는 우수한 정정 능력을 갖는 ECC(error control code) 를 사용하는 것이 필수적이다. 본고에서는 NAND flash 메모리의 신뢰성 특성과 함께 NAND flash 메모리를 사용하는 데이터 저장 장치에서의 ECC의 응용에 대해서 살펴보고자 한다.

• Polymer(Korea)
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• v.29 no.1
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• pp.8-13
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• 2005

Polystyrene (PS) particles containing the phase change material (PCM) were synthesized by miniemulsion polymerization. The polymer particles prepared with different parameters were investigated in terms of average particle size, particle distribution, and latent heat storage of encapsulated paraffin wax (PW) as PCM. The morphology and particle features of PS particles were analyzed by scanning electron microscope and particle size analyzer, respectively. As a result, the diameters of PS particles were adjusted with manufacturing conditions. The stable and spherical PS particles of nanosize were obtained by miniemulsion polymerization, which could be attributed to the prevention of Ostwald ripening by cosurfactant. Thermal properties of PS particle containing PCM were studied by differential scanning calorimetry. From DSC freeze-thaw cycle, PCM coated with PS exhibited the thermal energy storage and release behaviors, and the latent heat was found to be a maximum 145 J/g. It was noted that PS particles containing PCM showed a good potential as a thermal energy storage medium.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.

• Proceedings of the Korean Information Science Society Conference
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• 2011.06b
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• pp.462-465
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• 2011

낸드 플래시 메모리를 이용한 SSD(Solid-State Disk)는 빠른 속도와 저전력, 휴대성, 내구성 등의 특성을 가져 전통적인 저장 장치인 하드 디스크(HDD:Hard Disk Drive)를 대체할 차세대 저장 장치로 주목받고 있다. 그러나 저장 장치 성능 측정 도구는 기존의 하드 디스크의 특성을 기반으로 한 것들이 대부분으로 이를 통해 SSD의 성능을 측정하기엔 적합하지 않다. 특히 SSD는 하드 디스크에 비해 단위 공간 당비용이 수십 배 가량 높아 저장 공간의 효율적인 관리를 위해 컨트롤러(Controller)가 데이터 압축 기법을 사용하기도 하는데 이 압축 기법을 사용하는 컨트롤러에 따라 SSD는 다른 성능을 보인다. 또, 여러 가지 명령들이 한꺼번에 존재할 때 컨트롤러에 따라 이를 적절히 효율적으로 처리해주는 기능을 가지고 있는데 이 역시 SSD의 성능에 차이를 가져온다. 그러나 기존 저장 장치 성능 측정 도구는 압축 기법 유무를 판별할 수 있으면서 여러 명령들이 한꺼번에 존재할 때 SSD 성능의 차이를 파악할 수 있는 통합된 성능 측정 도구는 없다. 본 논문에서는 다양한 패턴에 따라 SSD의 특성을 측정할 수 있는 도구인 uFlip 성능 측정 도구를 기반으로, 압축 기법의 사용 유무를 판별할 수 있는 기능과 명령 큐 깊이(Command Queue Depth)에 따라 성능의 차이를 판별할 수 있는 기능을 추가하였고, uFlip 기반 수정된 성능 측정 도구로 몇 가지 상용 SSD의 성능을 평가하여 비교함으로써 추가된 기능들의 유무에 따라 SSD별로 다른 성능을 보이는 것을 확인할 수 있었다.

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

• Journal of Mushroom
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• v.19 no.4
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• pp.329-335
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• 2021

This experiment was conducted to investigate the changes in freshness parameters and determine the optimal UV-B irradiation conditions for each storage period for Heuktari, an oyster mushroom cultivar, grown under LED lightNo significant changes were observed in the CO₂ and O₂ content until day 12 of storage; however, after day 15, the CO₂/O₂ ratios were higher in the UV-treated groups than in the untreated groups. No color difference was observed between the UV-treated and untreated groups. In all UV-treated groups, hardness decreased over time; however, the group irradiated for 15 minutes showed higher hardness values than those of the untreated group. The UV-irradiated group showed higher ergosterol content than did the untreated group, and scanning electron microscopy revealed that mushroom cell wall destruction increased with increased UV treatment time. Overall, these findings confirmed that UV-B irradiation increased the ergosterol content of Heuktari but decreased its freshness and negatively impacted other storage characteristics.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.06a
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• pp.75-75
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• 2009

반도체 및 전자기기 산업에 있어 비활성메모리 (NVM)는 중요한 부운을 차지한다. NVM은 디스플레이 분야에 많은 기여를 하고 있으며, 특히 AMOLED에 적용이 가능하여 온도에 따라 변하는 구동 전류, 휘도, color balance에 따른 문제를 해결하는데 큰 역할을 한다. 본 연구는 NNN 구조에서 터널 층을 $SiN_X$ 박막에서 $SiO_XN_Y$ 박막으로 대체하기위한 $SiO_XN_Y$ 박막을 이용한 NNO구조의 NVM에 관한 연구이다. 이로 인하여 보다 얇으면서 우수한 절연 특성을 가지는 박막을 사용함으로써 실리콘 층으로부터 전하의 터널링 효과를 높여 전하 저장 정도를 높이고, 메모리 retention 특성을 향상시키는 터널 박막을 성장 시킬 수 있다. 최적의 NNO 구조의 메모리 소자를 제작하기 위하여 MIS 상태로 다양한 조건의 실험을 진행하였다. 처음으로 블로킹 박막의 두께를 조절하는 실험을 진행하여 최적 두께의 블로킹 박막을 찾았으며, 다음으로 전하 저장 박막의 band gap을 조절하여 최적의 band gap을 갖는 $SiN_X$ 박막을 찾았다. 마지막으로 최적두께의 $SiO_XN_Y$박막을 찾는 실험을 진행하였다. MIS 상태에서의 최적의 NNO 구조를 이용하여 유리 기판 상에 NNO 구조의 NVM 소자를 제작하였다. 제작된 메모리 소자는 문턱전압이 -1.48 V로 낮은 구동전압을 보였으며, I-V의 slope 값 역시 약 0.3 V/decade로 낮은 값을 보인다. 전류 점멸비($I_{ON}/I_{OFF}$)는 약 $5\times10^6$로 무수하였다. $SiN_X$의 band gap을 다양하게 조절하여 band gap 차이에 의한 밴드 저장 방식을 사용하였다. 또한 $SiN_X$은 전하를 전하 포획(trap) 방식으로 저장하기 때문에 본 연구에서의 메모리 소자는 밴드 저장 방식과 전하 포획 방식을 동시에 사용하여 우수한 메모리 특성을 갖게 될 것으로 기대된다. 우수한 비휘발성 메모리 소자를 제작하기 위해 메모리 특성에 많은 영향을 주는 터널 박막과 전하 저장 층을 다양화하여 소자를 제작하였다. 터널 박막은 터널링이 일어나기 쉽도록 최대한 얇으며, 전하 저장 층으로부터 기판으로 전하가 쉽게 빠져나오지 못하도록 절연 특성이 우수한 박막을 사용하였다. 전하 저장 층은 band gap이 작으며 trap 공간이 많은 박막을 사용하였다.