• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.4 no.2
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• pp.139-152
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• 2006

A spent fuel storage cask is required to prove the safety of a canister under a hypothetical accidental drop condition. A hypothetical accidental drop condition means that a canister is assumed to be a lee drop on to a pad of the storage cask during loading it into a storage cask. A pad of the storage cask absorbs shock to maintain the structural integrities of a canister under a hypothetical accidental drop condition. In this paper a finite element analysis for various pad structures was carried out to improve the structural integrity of a canister under a hypothetical accidental drop condition. A pad of a storage cask was designed a steel structure with concrete. The 1/4 height of a pad was modified with a structure composed of a steel and a polyurethane foam as a impact limiter. The effect of a shape of a steel structure was studied. The effects of the thickness of a steel structure and the density of a polyurethane foam was also studied.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.3
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• pp.270-277
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• 1994

This study was conducted to investigate change of seed dormancy during storage in rice. The result of germination rate observed at different storage duration after harvest indicated that two Japonica rice varieties, Sangpungbyeo and Hwaseongbyeo, tow sare type local varieties, Jakwangdo and Mongeunsare, and a Tongil type rice, Samgangbyeo, showed no dormancy in rice seed harvested at 40 days after heading, However, weak dormancy was found in matured rice seed of Sobaekbyeo and Odaebyeo, and strong seed dormancy was found in Jungwonbyeo, IR-20 and IR-42. Rice seed stored for 30 days after harvest at 2$0^{\circ}C$ constant temperature or 25/15$^{\circ}C$ of day /night temperature fluctuation showed higher germination rate above 90% in all varieties tested. But germination rate of seeds stored at 4$^{\circ}C$ for 30 to 180 days showed varietal difference, higher in rice varieties having weak seed dormancy and lower in strong dormancy varieties. Days to 80% germination and average days for germination were shortened by storage for 30 to 180 days after harvest at 2$0^{\circ}C$, 4$^{\circ}C$ with RH 40% or day /night 25/15$^{\circ}C$ temperature condition in all rice varieties tested, but the degree of acceleration was lower at the condition of 4$^{\circ}C$ with RH 40%.

• Food Science and Preservation
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• v.5 no.3
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• pp.224-230
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• 1998

In order to establish proper storage conditions for ginger, the quality changes of gingers stored at three different temperatures(7$^{\circ}C$, 12$^{\circ}C$ and 20$^{\circ}C$) and three different relative humidities(75%, 85% and 95%RH) were investigated during 150 days of storage. Gingers stored at 7$^{\circ}C$ and 20$^{\circ}C$ showed rapid quality deterioration due to chilling injury and spouting respectively in any range of relative humidity. Ginger stored at 7$^{\circ}C$ was staled to show symptoms of the chilling injury such as moldiness, shrivelling, discoloration etc after 30 days of storage ; then it was deteriorated after 90 days of storage. Ginger stored at 20$^{\circ}C$ was completely lost its storage-life after 30 days of storage because of high sprouting ratio. However ginger stored at 12$^{\circ}C$, 75%RH showed better quality than ones stored at both 7$^{\circ}C$ and 20$^{\circ}C$, but it was not so good as the one at 7$^{\circ}C$, 95%RH. Consequently storage conditions of 12$^{\circ}C$, 95%RH was observed the best effecive condition for keeping rhizomes in good quality from weight loss, spouting, mouldiness and so on.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.461-467
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• 1998

Two hundred grams of fresh jujubes at whitish green maturity was packaged in the film bags of different gas permeabilities and stored at 0 and $5^{\circ}C$. Through the storage package atmosphere and jujube quality were monitored. Package of $30\;{\mu}m\;CPP$ film resulted in anaerobic conditions of $O_2$ content below 1% and $CO_2$ content above 15%, and caused off-flavor at both temperatures within 4 weeks. Package of $60\;{\mu}m\;LDPE$ film also showed potential risk of anaerobic condition development within 5 weeks, because of high $CO_2$ and/or low $O_2$ concentration at 0 and $5^{\circ}C$. Microperforated film packages could preserve quality of jujubes for 10 and 7 weeks at 0 and $5^{\circ}C$, respectively, which were significantly longer than shelf lives for perforated air pack and hermetically sealed packages.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.116-116
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• 2003

저장, 유통 중 부패미생물 및 해충류 등으로 인한 사과의 질적, 양적 손실발생을 줄이기 위해 열처리 시 사과가 생명체로서 기능을 지닐 수 있는 임계온도 및 시간에 관한 연구를 수행하였다. 후지 사과를 40~$65^{\circ}C$ 범위의 물에 침지하여 일정 시간 간격으로 시료를 취한 후 $0^{\circ}C$에서 냉각, 저장하면서 처리조건에 따른 외관, 호흡특성 및 품질을 비교하였다. 처리온도 및 시간에 따라 사과의 외관상 품질은 차이를 보였는데 4$0^{\circ}C$에서 3시간, 45$^{\circ}C$에서 1시간, 5$0^{\circ}C$에서 25분, 55$^{\circ}C$에서 3분, 6$0^{\circ}C$에서 1분, $65^{\circ}C$에서 15초 처리 시까지는 과피의 갈변발생 등 이상증세를 보이지 않았다. 이와 같은 각각의 임계조건에서 사과를 열 처리한 후 $0^{\circ}C$에 저장하면서 방치 1일 및 7일 후 사과 조직내부의 가스조성을 조사한 결과, 탄산가스 농도는 저온 장시간 처리(4$0^{\circ}C$, 45$^{\circ}C$, 5$0^{\circ}C$)한 직후 급격한 증가 경향을 보인 후 다시 감소하였다. 고온 단시간 처리구(55$^{\circ}C$, 6$0^{\circ}C$, $65^{\circ}C$)의 경우 저온 장시간 처리한 경우에 비하여 낮은 수준이지만 약간의 증감 경향을 보이다가 고른 평형 상태를 유지하였다. 산소 농도는 저온 장시간 처리 직후 급격히 저하된 후 다시 증가하였으며 저장 7일 후에는 4$0^{\circ}C$ 3시간 처리구를 제외하고는 평형 상태를 유지하였다. 고온 단시간 처리구의 경우 처리 직후부터 저장 7일 후까지 고른 평형 상태를 유지하였다. 에틸렌의 경우 저온 장시간 처리구는 처리 직후 그 농도가 급격히 상승하였다가 저장 1일 후부터 대조구보다 낮은 값을 나타내었다. 고온 단시간 처리구의 경우 저온 장시간 처리구와는 달리 저장 1일 후부터 그 농도가 다소 상승되었다가 다시 감소는 경향을 보였다. 한편 열처리하여 냉각시킨 직후 및 저장1주 후 사과의 pH, 산도, 당도, 경도, 과육의 갈변도 등을 조사하였던 바 대조구 및 처리구간에 일부 항목에 있어서는 약간의 차이를 나타내었다.

• Journal of Life Science
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• v.12 no.5
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• pp.535-543
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• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.429-435
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• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• The Transactions of the Korea Information Processing Society
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• v.3 no.4
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• pp.757-765
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• 1996

View index techniques are proposed to process queries on views. Signature referencing techniques keep pointers with signatures of the referred object when there is any reference relationship between objects. When queries having conditions on referred object are give, disk I/Os can be reduced by checking conditions using stored signatures. Signature view index techniques proposed in this paper apply signature referencing techniques to view index by keeping not only tuple identifiers but also signatures for the tuple. When queries having conditions on views regiven, we can retrieve only tuples from a view index which satisfy given conditions by checking those with stored signatures.

• Journal of Nutrition and Health
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• v.8 no.2
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• pp.31-36
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• 1975

Relative retarding or pro-oxidant effect of 0.02% BHT, 0.01% citric acid and 0.1 ppm $CuSO_4$ $5H_2O$, on the peroxide value and the free fatty acid value development of two groups of edible soybean osils was studied. One group of the oils was stored in a dark place at $40{\pm}0.5^{\circ}C$, and the other group was irradiated 3 hours daily, with direct sunlight. The results of the study were as follow; 1. Peroxide value and free fatty acid value were, in general, more rapidly promoted in the case of the irradiated oils than in case of the oils stored in the dark place. 2. Peroxide value and free fatty acid value were rapidly increased in the case of the sample in addition to $CuSO_4$ $5H_2O $ in both caies. 3. Synergistic effect of citric acid on BHT was strong pronounced in both cases.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.218-223
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• 1981

This study was conducted to investigate the effects of post-harvest drying method and subsquent storage condition on the quality of garlic bulbs for 10 months from July, 1980 to April, 1981. The 27% weight loss of garlic bulbs by HPHD (hot air post-harvest frying) for 12 days at $40^{\circ}C$ (8hrs/day) was equal to that by NPHD (conventional natural post-harvest drying) for 35 days. But the decay occured 5.5% only in NPHD. During the storage period of garlic bulbs by HPHD, their decay and weight ]oss were less 25.4% and 13.5% in ambient storage, and less 14.2% and 7.5% in low temperature storage than those of NPHD. When garlic bulbs were stored in low temperature, the weight loss and decay were less 20.0% and 22.4% in NPHD, and tess 14.0% and 9.9% in HPHD than those in ambient temperature storage. The Quality of garlic bulbs packed with 0.08mm polyethylene film stored at ambient temperature for 2 months was so poor as to be inedible because of the adverse effect of $CO_2$ and the growth of molds, but in low temperature storage for 10 months it was in good shape showing the weight loss, the decay and the sprouting 2.6%, 3.4% and 26.8%, respectively.