• Journal of Korean Society of Rural Planning
• /
• v.10 no.3 s.24
• /
• 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
• /
• v.22 no.1
• /
• 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.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2013.10a
• /
• pp.324-327
• /
• 2013

Recently, due to evolving cloud computing technology, we can easily and transparently utilize both local computing resource and remote computing resource in real life. Especially, enhancing smart device technologies and network infrastructures promote an increase of needs to share files between local smart devices and cloud storages. However, since smart devices have a limited storage space, storing files on cloud storage causes a starvation problem of local storage. It means that users can face a storage-lack problem even a cloud storage service provide a huge file storing space. In this research, we propose a method to manage files between smart devices and cloud storages. Our approach calculate file usage pattern based on recently used date, and then this approach determines local files being migrated. As a result, our approach is sufficient for handling data synchronization between big data storage farm and local thin client which contains limited storage space.

• Journal of the Korea Society of Computer and Information
• /
• v.22 no.5
• /
• 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
• /
• v.18 no.1
• /
• 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
• /
• v.6 no.4
• /
• 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.

• Proceedings of the KIEE Conference
• /
• 2002.07b
• /
• 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
• /
• v.40 no.3
• /
• 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
• /
• v.41 no.4
• /
• 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.

• Journal of Mushroom
• /
• v.16 no.3
• /
• pp.131-139
• /
• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.