• Journal of Advanced Navigation Technology
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• v.14 no.2
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• pp.266-271
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• 2010

In this paper, we chose IOPS(input output operation per second) and MB/s as a performance standard, and we developed the evaluation standard for the storage performance. Since there is no vendor-neutral evaluation criteria for storage performance, it is difficult to evaluate storage performance and design the storage resource's sizing. We proposed block size for measurement of the storage's IOPS for OLTP(online transaction processing) application to 4KB, 8KB and 16KB and read/write rate of it to 7:3. On the other hand, we proposed block size for measurement of the storage's IOPS for backup, VOD, Large file processing) to 64KB, 256KB and 1024KB and read/write rates of it to 7:3 and 1:0. Finally, we proposed the Vdvench BMT tool, which is independent on platform. We also developed the result reporting tool for developed evaluation criteria.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.1
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• pp.33-40
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• 1997

The microbial growth of fresh, vacuum packaged, cook-in-bag uncured beef patties was determined in two film structures, a commercial (PE/EVOH), and super barrier ($SiO_2$ coated polyester) material. Packaged samples were cooked to internal temperature of 71 and $82^{\circ}C$ for 30 minutes, and stored in temperature abused ($23{\pm}2^{\circ}C$) and refrigerated storage ($4-6^{\circ}C$). Barrier properties had a significant effect (p<0.001) on aerobic and mesophilic growth in the abused condition. Cooking temperatures had a statistically significant effect (p<0.05) on aerobic growth in the refrigerated condition. The growth of anaerobes and psychrophiles were not significantly effected by either variables. Storage times had the most significant effect (p<0.001) for all groups of microorganisms. The physical properties of the commercial film (strength, thickness, and shrinkage) were changed after exposure to thermal treatment, while the super barrier package had actually no change.

• Journal of KIISE:Computing Practices and Letters
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• v.11 no.5
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• pp.451-457
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• 2005

In spite of the development of computers, the present state that a lot of electronic documents are overflowing makes it more difficult for us to get appropriate information. Therefore, it's more important to focus on getting meaningful information than processing the data quickly In this context, Semantic Web enables an intelligent processing by adding semantic metadata on yow web documents. Also, as the Semantic Web grows, the knowledge resources as well as web resources are getting more and more importance. In this paper, we propose an OWL storage system aiming at an intelligent Processing by adding semantic metadata on your web documents, plus a system aiming at an OWL-QL Query Processing.

• The Transactions of the Korea Information Processing Society
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• v.7 no.4
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• pp.1290-1298
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• 2000

Multimedia Systems such as VOD(Video On Demand) and MOD (Multimedia On Demand) need to support continuous media operations which are randomly called by concurrent users and require that stored media be accessed in real-tim. To satisfy such a requirements, disk arrays consisting of multiple disks are generally used as storage systems. Under the real-time environments to provide users with accessing continuous media in the parallel and concurrent manner, storage systems should be able to deal with user requests independently. In this paper, we present a new fault-tolerant continuous media storage system called PADA(PRR\ulcorner bAsed Disk Array), which is based on a PRR\ulcorner (Prime Round Robin with Grouped Parties) disk placement scheme with enhanced reliability nd load-balancing. We have compared and evaluated the storage space overhead for fault-tolerance, the reliability of diks array systems, the degree of disk load0-balancing, the demanded buffer space, the maximum number of users being capable of supporting and the fault recovery overhead for PADA, RAID 5 and Declustered storage systems. According to the results, PADA is the best among them in that PADA satisfies load-balancing more effectively and servces more user in case of arbitrary-rate retrievals.

• Journal of the Korea Society for Simulation
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• v.10 no.3
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• pp.71-82
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• 2001

Considering material handling delay which occurs between storage and processing stations, we propose an algorithm to estimate the required storage capacity, i.e., number of aisles and number of openings in vertical and horizontal directions in each aisle, of an automated storage/retrieval(AS/R) system. Due to the random nature of storage and retrieval requests, proportion of single and dual commands is not known in advance. Two design criteria, maximum permissible overflow probability and maximum allowable storage/retrieval(S/R) machine utilization, are used to compute the storage capacity. Most of studies assume that storage capacity of AS/R systems is given, although it is a very important decision variable in the design phase. Therefore, the proposed model can be effectively used in the design phase of new AS/R systems.

• Transactions of the Korean Society of Pressure Vessels and Piping
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• v.19 no.2
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• pp.84-92
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• 2023

As temporary storage facilities for spent nuclear fuels in domestic nuclear power plants are expected to be saturated, external intermediate storage facilities would be required in the future. Spent nuclear fuels are stored in metal canisters and then placed in a dry environment within concrete or metal casing for operation. In the United States, the dry storage method for spent nuclear fuels has been operated for an extended period. Based on the corrosion experiences of dry storage canisters in chloride environments, numerous studies have been conducted to reduce corrosion in welds. With the construction of intermediate storage facilities in Korea for spent nuclear fuels expected near coastal areas adjacent to nuclear power plants, there is a need for research on the corrosion occurrence of welds and mitigation methods for canisters in chloride environments. In this paper, we measured and compared the residual stresses in the Heat-Affected Zones (HAZ) after electron beam welding (EBW) and gas tungsten arc welding (GTAW) processes for candidate materials such as 304L, 316L, and duplex stainless steel(DSS). We investigated the possibility of microstructure control through the application of surface modification processes using friction stir processing (FSP). Corrosion tests on each welded specimen revealed a higher corrosion rate in EBW welds compared to GTAW. Furthermore, it was confirmed that corrosion resistance improved due to phase refinement and redistribution of precipitates when FSP was applied.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.566-579
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• 2022

Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a^* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.8-15
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• 1997

For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.125-131
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• 1997

Gulbi, salted and dried yellow corvenia, is a favorite diet food in Korea from the ancient times. A Few studies have dealt with sanitary concerns related to its products, while a number of investigators studied its taste compounds. This study attemps to establish the basic data for ensuring the safety of Gulbi. The contents of nitrate and nitrite were detected 1.2 and <0.1 mg/kg in raw sample, but their contents were detected 3.6~3.9 and 1.2~2.0 mg/kg during its processing and storage of Gulbi, respectively. TMAO contents decreased while betaine, TMA, DMA and formaldehyde increased in yellow corvenia during its processing and storage. Recovery from raw, salted, salt-dried and stored sample spiked with 10$\mu\textrm{g}$/kg for NDBA was 83.2~102.7% average 92.7%). N-nitrosamine such as NDMA, NDEA and NDPA was not detected in raw sample and drastically increased during Gulbi processing and storage. The levels of NDMA, NDEA and NDPA in Gulbi stored for 30 days were about 2.7,4.5 and 5.3 times higher than those in salted sample, respectively. Regardless of cooking methods, NDMA, NDEA and NDPA during cooking when sample were cooked using direct heating methods such as a gas and a briquet fire than when sample were cooked using indirect methods such as an microwave oven and a fried pan. Indirect cooking methods was effective to minimize the N-nitrosamine formation such as NDMA, NDEA and NDPA during cooking of Gulbi.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.