• 정보과학회 컴퓨팅의 실제 논문지
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• 제22권3호
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• pp.151-156
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• 2016

클라우드 컴퓨팅이 주목을 받으며 대규모 스토리지 서버에 대한 필요성이 증대됐고, 그에 따라 소비전력 절감이 중요한 연구 주제로 부상하고 있다. 그러나 산업계에서 운영 중인 대규모 데이터 센터를 실험용으로 구축하는데 물리적 한계가 있기 때문에, 많은 선행 연구가 제안한 에너지 절감 기법들의 효과를 입증하는데 어려움을 겪고 있다. 이에 따라, 본 연구는 산업계에서 운영 중인 오픈소스 기반의 OCP Cold Storage를 소규모 테스트 베드로 구축하고, 이를 활용한 스토리지 서버의 정확한 소비 전력 측정 방안을 제고하였다. 또한, 제안한 테스트베드는 클라우드 응용 플랫폼과의 결합을 통해 쉽게 확장 가능하기 때문에, 저전력 스토리지 서버의 정책 개발 및 성능 평가에 크게 기여할 수 있을 것으로 기대한다.

• 원예과학기술지
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• 제34권6호
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• pp.807-817
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• 2016

Many onion growers and researchers assert that differences in soil type, agricultural practices, weather, and duration of prolonged onion cultivation in a particular field could affect onion bulb quality. This study evaluates the bulb quality of onions grown in different regions and determines the correlations between bulb characteristics and postharvest loss during cold and ambient storage. Soil and onion bulbs were collected from fields in six onion growing regions in Korea, during the growing season of 2011-2012. The fresh weight, dry matter content, and carbon (C), sulfur and magnesium contents of the onion bulbs were significantly affected by the location in which they were grown. Bulbs grown in Muan had the greatest number of scales, thinnest scale thickness, and the highest total soluble solids (TSS) and total flavonoids (TF). Bulbs originating from Jecheon had the lowest pyruvic acid (PA), total phenolics and TF. Storage loss of bulbs from the different regions was similar in refrigerated storage, but differed in ambient temperature storage. Bulb fresh weight was positively correlated with scale thickness (r = 0.617) and cold storage loss (CSL; r = 0.398). Dry matter content was positively correlated with C (r = 0.958) and TF (r = 0.256) contents, while it was negatively correlated with CSL (r = -0.424). CSL was primarily affected by the fresh weight, as well as the dry matter, C, and PA contents of the bulbs, while ambient storage loss was primarily influenced by the amount of TSS.

• 한국축산식품학회지
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• 제21권3호
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• pp.227-234
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• 2001

This study was conducted to determine the effects of microperforated film on the quality and shelf-life improvements of pork bellies during cold storage. Samples were stored for 14 days at 0$\pm$1$^{\circ}C$ and 55$\pm$10% r.h.. The packaging treatments were the unpackaged sample as control, the wrapped sampled with microperforated polypropylene film(MPF) and unperforated PP film(PPF), respectively. After 10 days, the counts of all kinds of microorganisms investigated tended to be the lowest in the control samples, and followed by MPF and PPF. The 'a' value for PPF was significantly lower than the values for control and MPF at 14 day. The 'L' values for MPF measured after 10 days were significantly lower than those of PPF and higher than those for control. After 4 days of storage, the 'b' values for PPF showed significantly lower than those of MPF. As storage time elapsed, percent weight loss was the highest in the control samples followed by those from MPF and PPF. Sensory analyses showed that MPF samples tended to be evaluated higher in all parameters than the control and PPF samples after 7 days. It is concluded that microperforated film wrapping can be used efficiently for maintaining the quality of fresh pork bellies during cold storage and retail display.

• 한국산학기술학회논문지
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• 제9권6호
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• pp.1882-1888
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• 2008

1-MCP(1-methylcyclopropene) 처리에 의한 오이 'Baekdadaki'의 수확 후 품질에 관한 연구를 수행하였다. 1-MCP의 농도별 250ppb, 500ppb, 1,000ppb 처리 후 상온과 저온($10^{\circ}C$)으로 나누어 저장하면서 생리적 특성변화 및 호흡율, 에틸렌 발생율을 조사하였다. 물리화학적 특성변화로 생체중과 경도는 상온, 저온 모두 저장 중 감소하였고 1-MCP 처리중에는 저온의 500ppb 에서 가장 적은 감소율을 보였다. 노화의 지표인 과피 b값은 상온괴 저온 모두 1-MCP 250, 1,000ppb에서 가장 높은 증가율을 보였고 저온저장 15일째에 황화와 함께 과실 무름 현상이 나타났다. 오이의 저온저장 15일 동안 1-MCP 500ppb 처리에서 가장 낮은 부패율을 나타내어 상품성을 상대적으로 높게 유지하였다. 호흡율은 1-MCP 250ppb 처리에서 높은 증가율을 보였고, 에틸렌 발생량은 상온 저장된 1,000ppb 에서 저장 6일 동안 가장 높은 증가율을 보였다. 오이 'Baekdadaki' 품종의 수확 후 품질은 1-MCP 500ppb 농도에서 가장 좋은 품질을 유지하였고 여러 농도의 1-MCP 처리에서 에틸렌 생성이 억제되지는 않았다.

• 한국식품과학회지
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• 제26권4호
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• pp.422-427
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• 1994

영양생리적 기능이 우수하며, 식품위생적인 면으로도 안전하여 소비자들의 기호에 맞는 반염건고등어를 제조한 다음, 이의 효율적 이용을 위해 저온저장 중 품질안정성에 대하여 검토하였다. 제조직 후 반염건고등어의 수분함량은 $59.4{\sim}62.4%$의 범위였으나 저온저장 중 전제품이 약간씩 감소하였다. 저장 중 생균수는 저장 5일 초기의 경우 탈수방법의 차이에 관계없이 거의 변화가 없거나 약간 감소하였으나 저장 중기 이후에는 계속 증가를 하였고, 그 증가폭에 있어서는 거의 차이가 없었다. Histamine 함량의 경우 전제품 모두 제조직 후 $2.5{\sim}3.6mg/100g$의 범위였고, 저장 15일째에도 $3.6{\sim}4.1mg/100g$을 수준으로 histamine의 식중독 한계선인 100mg/100g에는 훨씬 못미치는 함량이었다. 저장 중 반염건고등어의 과산화물값, 혼합지방산 조성 및 갈변도 변화의 결과로 미루어 탈수시트로 탈수하여 제조한 반염건고등어가 재래식 건조법에 의하여 제조한 반염건고등어보다 저장 중 지질산화가 억제되었다. 저장일수가 경과할수록 염용성질소의 용해도는 감소하였고, 그 감소폭은 탈수시트로 제조한 반염건고등어가 전통적인 방법으로 제조한 것보다 적었다. 텍스튜어의 경우 제조방법에 관계없이 저장일수가 경과할수록 경도는 감소하는 경향을, 응집력은 거의 변화가 없거나 증가하는 경향을 나타내었고, 이등의 값은 탈수시트로 제조한 반염건고등어가 재래식건조법에 의하여 제조한 반염건고등어보다 높았다. 이화학적 검사 및 관능검사의 결과로 미루어 볼 때 탈수시트로 제조한 반염건고등어가 재래식방법으로 제조한 것보다 품질유지기간이 긴 것으로 판명되었다.

• 한국작물학회지
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• 제53권1호
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• pp.21-27
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• 2008

원료콩의 저장방법이 콩나물 생산수율에 영향을 미친다. 본 연구는 원료콩의 저장 기간과 방법이 발아 정도, 콩나물의 형태 및 생장에 미치는 영향을 조사하여 원료콩의 저장에 대한 정보를 제공하고자 채종당년 및 2년차의 이월 종자를 실온과 저온저장고에 계속 저장하거나 실온에 저장된 종자를 5월 1일부터 8월 31일까지 저온에 저장한 후 재배시험을 실시한 결과를 요약하면 다음과 같다. 1. 계속 저온 저장된 종자중에서 채종당해년도 종자는 이월종자에 비하여 상품성이 가장 좋은 하배축 길이가 7 cm 이상의 비율이 높았던 반면, 하배축 길이가$4{\sim}7\;cm$의 비율, 비정상개체 및 미발아 종자의 비율은 낮았다. 2. 계속 저온 저장된 종자중에서 채종당해년도 종자는 이월종자에 비하여 뿌리와 전체 길이, 하배축 생체중이 많았으나 전체 생체중은 차이가 없어 종자의 저장기간간에 따른 차이는 적었다. 3. 상품성이 가장 좋은 하배축 길이가 7 cm 이상인 비율은 채종당해년도 종자의 경우 실온에 저장하다가 5월 1일 저온 저장한 종자와 계속 저온 저장한 종자에서 상대적으로 높았던 반면, 이월종자는 실온에 저장하다가 5월 1일 저온저장한 종자와 계속 실온에서 저장한 종자에서 상대적으로 낮았다. 4. 세근형성율과 개체당 세근수는 채종당해년도 종자를 계속 저온 저장할 경우 콩나물의 생장 촉진으로 인하여 높고 많았다. 5. 하배축과 뿌리 길이, 하배축 직경, 생체중과 건물중은 계속 저온 저장할 경우 가장 길고, 굵고 많았으며, 실온에 저장하다가 저온으로 전환하여 저장시킨 종자, 계속실온에서 저장한 종자 순으로 감소하였다.

• 한국가금학회지
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• 제24권1호
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• 터널과지하공간
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• 제7권1호
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• pp.58-64
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• 1997

A pilot plant of underground cold storage for food has been excavated as a R&D program. For the stability assessment of underground cold storage opeinengs in shallow jointed rocks, three kinds of stability problems were analyzed by numerical methods. For the analysis of unstability by rock block movements, DEM was used considering the statistical distribution of rock joints. Concerning thermally induced cracking, FDM was used with thermomechanical stress analysis. Finally, in order to evaluate the joint failure during the thawing process, BE algorithm was applied. Numerical examples applied for the pilot plant show that the possibility of unstable failure of opeings exists but can be avoided with proper rock reinforcements provided.

• Journal of Advanced Marine Engineering and Technology
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• 제31권3호
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• pp.235-242
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• 2007

This paper discusses dynamic characteristics of a urea-SCR (Selective Catalytic Reduction) system. The urea flow rate to improve NOx conversion efficiency is generally determined by parameters such as catalyst temperature and space velocity. The urea-SCR system was tested in the various engine operating conditions governing the raw NOx emission levels, space velocity. and SCR catalyst temperature. These experiments include cold-transients to determine catalyst light-off temperature and urea flow rate transients. Likewise. ammonia storage dynamics was also investigated. The cold-transient results indicate the light-off temperature of the catalysts used in these experiments was $200-220^{\circ}C$. The ammonia storage and urea flow rate transients all indicate very slow dynamics (on the order of seconds) which presents control challenges for mobile applications. The results presented in this paper should provide an excellent starting point in developing a functional in-vehicle urea-SCR system.

• Journal of Multimedia Information System
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• 제5권4호
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• pp.229-234
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• 2018

This paper focuses on the frozen storage warehouse located in Busan area, and it is because Busan is the most dense area in Korea. Busan is a port city, and almost all of the frozen refrigerated cargo imported from abroad is concentrated. By taking advantage of its strength as a fishery industry as well as importing, Busan is building the largest international fishery logistics base in Northeast Asia and plays an important role in the export of refrigerated cargo is. Therefore, although the freezing and chilling facilities seem to be developed with the latest technology, the reality is not so. Most of them are functioning as a warehouse, that is, a storage function, and a considerable number of refrigerated warehouses are in a state of aging. Therefore, in this paper, the facility and function restructuring of the freezing storage warehouse have been set as a solution task, and the introduction of the cold chain system containing the latest smart technology has been proposed as a solution.