• Journal of Climate Change Research
• /
• v.8 no.1
• /
• pp.31-39
• /
• 2017

The emission quantity of nitrous oxide is second largest among non-$CO_2$ greenhouse gas in Korea. In this study, we investigated loss rate of nitrous oxide which was filled in PVF and Al-PE bag as time goes on. Concentrations of tested samples were about 25 ppmv, 50 ppmv, 75 ppmv prepared by standard reference gas. In case of all experiments, loss rate of PVF bag was higher than Al-PE bag. After 18 days, loss rate of PVF bag was from 29.7% to 38.6% while Al-PE bag was from 21.7% to 23.7%. Especially the differential growed bigger when initial concentration of $N_2O$ in PVF bag was lower. And we also studied the effect of cock opening/closing procedures on loss rate. Prepared samples in experimental group were analyzed several times for 20 days and samples in control group were analysed only 1 time after 20 days. The experimental results showed that cock opening/closing procedures appeared to have little impact on loss rate.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.4
• /
• pp.299-305
• /
• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).