• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• Nuclear Engineering and Technology
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• v.55 no.7
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• pp.2604-2612
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• 2023

Spent nuclear fuel and long-lived radioactive waste must be carefully handled before disposing them off to a geological repository. After the pre-storage period in water pools, spent nuclear fuel is stored in casks, which are widely used for interim storage. Interim storage in casks is very important part in the whole cycle of nuclear energy generation. This paper presents the results of the numerical study that was performed to evaluate the thermal behavior of a metal-concrete CONSTOR RBMK-1500 cask loaded with spent nuclear fuel and placed in an open type interim storage facility which is under fire conditions (steady-state, fire, post-fire). The modelling was performed using the ANSYS Fluent code. Also, a local sensitivity analysis of thermal parameters on temperature variation was performed. The analysis demonstrated that the maximum increase in the fuel load temperatures is about 10 ℃ and 8 ℃ for 30 min 800 ℃ and 60 min 600 ℃ fires respectively. Therefore, during the fire and the post-fire periods, the fuel load temperatures did not exceed the 300 ℃ limiting temperature set for an RBMK SNF cladding for long-term storage. This ensures that fire accident does not cause overheating of fuel rods in a cask.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.720-723
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• 2001

The effect of long-term storage on garlic antibacterial activity was investigated. A concentration of 5% or more garlic was found to be necessary to completely inhibit Eschrichia coli growth in tryptic soy broth. This value is substantially higher than the minimum inhibitory concentration of 1% for E. coli reported previously. pH-modified garlic extract was stored at different temperatures to investigate the impact of storage conditions (i.e., temperature, pH, period of storage) on the stability of the antibacterial activity of the garlic extract used against E. coli B34. The antibacterial effectiveness of the garlic extract against E. coli remained stable when both the storage temperature and the pH of the extract were kept low. When the garlic extract was stored at $40^{\circ}C and above, most or all of the garlic antibacterial activity disappeared after a 24-h storage period, regardless of the storage pH. The antibacterial activity was weakened when the pH of the garlic extract was adjusted to 8, and at low temperatures.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Neonatal Medicine
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• v.25 no.4
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• pp.170-177
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• 2018

Purpose: Preterm infants frequently require red blood cell (RBC) transfusions in neonatal intensive care units (NICU). Storage RBCs undergo many changes during storage periods. We aimed to compare the hemoglobin (Hb) correction effect according to the period of RBC storage and investigate the factors influencing Hb correction. Methods: This retrospective study reviewed the medical records of 289 patients who received RBC transfusion more than once in the NICU of Kosin University Gospel Hospital between February 2006 and March 2016. The subjects were classified into two storage groups: short-term (${\leq}7days$, n=88) and long-term (>7 days, n=201), according to the period of RBC storage. We checked Hb levels by complete blood cell count tests conducted within 2 days before and 5 to 9 days after the first transfusion. We compared the Hb difference between the two groups and analyzed the factors influencing Hb correction. Results: Excluding the use of an invasive ventilator, there was no significant difference between the two groups in terms of clinical characteristics. There was no significant difference in the Hb correction effect between the two groups (P=0.537). Birth weight greater than 1,500 g, higher weight at transfusion, and larger volume of transfusion were significant prognostic factors affecting greater changes in Hb. In addition, surgery experience, higher Hb level at transfusion, and additional blood tests were found to be significantly associated with less changes in Hb. Conclusion: The RBC storage period did not affect the Hb correction effect. The Hb correction effect may be diminished in infants with lower birth weight and lower weight at transfusion under unstable clinical conditions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.4
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• pp.317-320
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• 2001

Sweet com seeds deteriorate faster due to low starch content than field com seeds when stored for a long tenn. This study had been conducted to observe the seed deterioration of four different sweet corns in a long tenn storage conditions in room temperature. Four kinds of sweet com genes (sh2, bt, su, and se) were harvested from 15 days to 50 days after silking with 5-day intervals. These seeds were stored in the room temperature and tested for germination percentages from 3 months to 18 months period with 3-month interval. su seeds germinated better than other types of gene. Hybrid Mecca which is sh2 gene germinated better when stored for 3 months to 18 months. For all genes, mean regression equations in relation to storage periods showed linear responses. For regression equation, the slope of sh2 gene was lower than that of su gene. The highest slope value was observed in bt gene showing faster deterioration rate. The rate at which seed deteriorates seems to be affected by the date at which it was harvested. The seeds that were harvested at the optimum time deteriorated more slowly than those which were not.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1119-1121
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• 2008

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Journal of the Korean earth science society
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• v.42 no.4
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• pp.445-458
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• 2021

Gravity Recovery and Climate Experiment (GRACE) gravimeter satellites observed the Earth gravity field with unprecedented accuracy since 2002. After the termination of GRACE mission, GRACE Follow-on (GFO) satellites successively observe global gravity field, but there is missing period between GRACE and GFO about one year. Many previous studies estimated terrestrial water storage (TWS) changes using hydrological models, vertical displacements from global navigation satellite system observations, altimetry, and satellite laser ranging for a continuity of GRACE and GFO data. Recently, in order to predict TWS changes, various machine learning methods are developed such as artificial neural network and multi-linear regression. Previous studies used hydrological and climate data simultaneously as input data of the learning process. Further, they excluded linear trends in input data and GRACE/GFO data because the trend components obtained from GRACE/GFO data were assumed to be the same for other periods. However, hydrological models include high uncertainties, and observational period of GRACE/GFO is not long enough to estimate reliable TWS trends. In this study, we used convolutional neural networks (CNN) method incorporating only climate data set (temperature, evaporation, and precipitation) to predict TWS variations in the missing period of GRACE/GFO. We also make CNN model learn the linear trend of GRACE/GFO data. In most river basins considered in this study, our CNN model successfully predicts seasonal and long-term variations of TWS change.

• Journal of People, Plants, and Environment
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• v.22 no.6
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• pp.583-591
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• 2019

This study was conducted to examine the effects of wet storage solution, transport period and temperature on vase life and quality of cut flowers in standard chrysanthemum 'Jinba'. Immediately after transport, the fresh weight and flower diameter of cut flowers did not show a difference according to wet storage solutions regardless of the transport period, but as the transport period increased, the fresh weight and flower diameter increased. The flower bud stage at harvest was maintained due to the small changes in flower diameter, and the freshness of leaves was better when transported at 5℃ than at 25℃. When transported at 25℃, the longer the transport period, the lower the quality of cut flowers as some petals opened up and showed early flowering after transport. In preservative solutions, quality of cut flowers transported at 25℃ was lower than that at 5℃ due to fresh weight and diameter according to the longer transport period. The vase life of cut flowers was 1.0 day, 0.8 day, and 7.3 days longer when transported for 3, 5, and 7 days respectively at 5℃ than at 25℃. The quality of cut flowers was better due to increase in fresh weight and flower diameter, as well as vase life in wet storage solutions of ClO₂ and Chrysal OVB than in tap water, regardless of transport period and temperature. There was no difference in fresh weight and vase life between ClO₂ and Chrysal OVB, but flower diameter was greater in ClO₂ than in Chrysal OVB. Therefore, for long-term transport of cut standard chrysanthemum 'Jinba', wet storage transport in ClO₂ at 5℃ was found effective in maintaining the quality and vase life of cut flowers.