• Journal of Korean Society of Archives and Records Management
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• v.12 no.3
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• pp.29-46
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• 2012

Electronic records are merely series of bits without understanding the formats of content files. There are numerous types of formats and also possibilities of extinction. For long term preservation, it is essential to understand and manage formats. In addition to managing format itself, accurate information on the format needs to be stored for electronic records. In this study, various types of electronic files, without checking with the naked eye, has developed a tool to extract the header information in the format of electronic files with the file extension validation tool to compare format and validate digital component.

• Food Science and Preservation
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• v.8 no.4
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• pp.351-355
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• 2001

This study was carried out to examine the of quality on the dried Omija according to its package materials and storage plates. The changes of moisture contents, anthocyanin content, molds damage rates, and color values were measured during storage. In the sealing up by the P.E file, the moisture contents of the dried Omija had just a little differences among the storage places, but in the gauze bag remarkably as the storage period goes on, especially in this case, 8 months later since the storage in the cool chamber, the damage rates of the dried Omija by the mold was 9.0%, twice as much as in the indoor bag packaging it was increasand after 10 months, that was lather high in the indoor and warehouse. The anthocyanin content of the dried Omija after the storage of 10 months was the highest at 0.05mm black P.E film package in the cool chamber, which was 55.7 mg/100g, but in the indoor and warehouse 39.7, 45.0mg/100g, respectively. These results show thats the storage conditions had an important effect on the quality of the dried Omija during the long-term storage.