• 농촌계획
• /
• 제10권3호
• /
• pp.53-58
• /
• 2004

In this study the effect caused by limited storage lift of agricultural products for determining shipping amount can be analyzed by $l^{st}$ order autoregressive model based on cobweb theorem. Carrying capacity and auction price of upland-grown cabbage and garlic from 2000 to 2003 in wholesale markets were used for analysis. In result regression models of cabbage can not be used in verification periods although those of garlic approximately predicted shipping amounts in verification periods. It can be inferred that it is hard to control shipping amounts depending on price fluctuation for agricultural products which have limited storage life so cultivated areas and meteorological risk should be managed for stable price.

• Journal of Dairy Science and Biotechnology
• /
• 제22권1호
• /
• pp.27-35
• /
• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• 한국정보통신학회:학술대회논문집
• /
• 한국정보통신학회 2013년도 추계학술대회
• /
• pp.324-327
• /
• 2013

최근 클라우드 컴퓨팅 기술의 발달로 인해 클라우드 기반의 컴퓨팅 자원의 활용은 다양한 분야에서 실생활에 적용되고 있다. 특히, 스마트 기기의 기술과 네트워크 인프라의 발달은 지역 스마트 디바이스와 클라우드 저장소간의 파일 공유에 대한 필요성을 더욱 촉진 시켰다. 하지만, 스마트 기기의 저장 공간 제약 사항으로 인해 클라우드 저장소에 파일을 저장하는 것은 지역 저장소의 저장 공간기아 문제를 촉발 시킨다. 이것은 클라우드 저장소 서비스에서 대용량의 파일 저장 공간을 제공하더라도 사용자는 저장소 부족 문제에 직면 할 수 있음을 의미한다. 본 연구에서는 스마트 기기와 클라우드 저장소간의 파일 관리 방법을 제시한다. 본 연구에서 제시하는 지역 스토리지 용량 관리 방법은 사용자의 최근 사용한 날짜를 기반으로 파일 사용 패턴을 계산하고 이를 기반으로 지역에 저장된 파일들 중 마이그레이션 되어야 할 대상들을 선정하는 방법을 사용하고 있다. 더욱이 본 연구에서 제시하는 방법을 통하여 대규모 빅 데이터 저장소와 저장 공간의 제약을 가지고 있는 지역의 소형 클라이언트 장치간의 파일 동기화에도 활용될 수 있다.

• 한국컴퓨터정보학회논문지
• /
• 제22권5호
• /
• pp.1-9
• /
• 2017

Recently, flash memory has been in a great demand from embedded system sectors for storage devices. However, program/erase (P/E) cycles per block are limited on flash memory. For the limited number of P/E cycles, many wear leveling techniques are studied. They prolonged the life time of flash memory using information tables. As one of the techniques, block erase table (BET) method using a bit array table was studied for embedded devices. However, it has a disadvantage in that performance of wear leveling is sharply low, when the consumption of memory is reduced. To solve this problem, we propose a novel wear leveling technique using Sampling-based Block Erase Table (SBET). SBET relates one bit of the bit array table to each block by using exclusive OR operation with round robin function. Accordingly, SBET enhances accuracy of cold block information and can prevent to decrease the performance of wear leveling. In our experiment, SBET prolongs life time of flash memory by up to 88%, compared with previous techniques which use a bit array table.

• Journal of Dairy Science and Biotechnology
• /
• 제18권1호
• /
• pp.38-46
• /
• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Preventive Nutrition and Food Science
• /
• 제6권4호
• /
• pp.235-239
• /
• 2001

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 2002년도 하계학술대회 논문집 B
• /
• pp.1391-1393
• /
• 2002

There arc some problems on storage batteries which are called Secondary Battery, such as long charging time, limited cycle life, low coulomb efficiency and inaccurate residual power meter. To solve those problems, a complex system of capacitors and Super Capacitors of increased energy density. Though the capacitors alone arc not capable of delivering stable output, the accompanied circuits compensate the various characteristics all through the charge-and discharge-cycle. This paper deals with Energy Storage System with Super Capacitor for PV System Discussed in this paper are, explains the accompanied circuits of Super Capacitor which is compared with the Second Batteries.

• Journal of Biosystems Engineering
• /
• 제40권3호
• /
• pp.261-270
• /
• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Journal of Biosystems Engineering
• /
• 제41권4호
• /
• pp.373-388
• /
• 2016

Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

• 한국버섯학회지
• /
• 제16권3호
• /
• pp.131-139
• /
• 2018

큰느타리버섯은 에르고스테롤 및 글루칸과 같은 기능성 물질의 함량이 높아 항산화 활성 및 프리바이오틱 효과를 일으키는 버섯이다. 큰느타리버섯은 향이 강하며 단단해 기호도가 높지만 장기간 소요되는 선박수출 등에서는 선도유지 기간 확보가 필요하다. 버섯의 품질에 영향을 미치는 외부요인은 온도, 상대습도, 공기조성 및 통풍 상태가 있으며 이로 인해 버섯의 호흡량, 수분 함량, 경도, 색도, pH 및 이취 등에 영향을 준다. 큰느타리버섯의 주요 장해는 갈변, 이취, 부패가 있으며, 이를 막기 위해 상품성이 높은 품종을 개발하거나 저장성을 높이는 처리 방법이 고안되고 있다. 버섯의 품질을 유지하기 위한 방법으로는 건조, 감마선 조사, 키토산 처리와 같은 수확 후 처리 방법과 CA 저장과 MA 포장을 통한 저장 방법이 있다. 버섯의 건조는 자연건조, 열풍건조, 동결건조, 진공건조, 전자파진공건조 방법이 있으며 동결건조 방법을 사용한 버섯의 성분저하가 비교적 낮았다. 1 kGy 감마선 조사가 고선량에 비해 저장기간 연장에 효과적이었으며 오일, protocatechuic acid, 왁스 등의 친수성 colloid를 키토산에 첨가하여 코팅처리 하였을 때 경도유지, 호흡 및 갈변이 억제되었다. 큰느타리버섯의 CA 저장조건은 $10^{\circ}C$ 이하의 온도에서 5kPa $O_2$ + 10~15kPa $CO_2$의 공기 조성이 제시되었으며 MA 포장으로는 미세천공을 갖는 PP필름을 이용한 능동적 기체조성 방법이 저장 중 품질유지에 효과적이었다.