• Title/Summary/Keyword: MA storage

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Design of a Vido Storage Server that Maximizes Concurrent Streams and Minimizes Initial Latency (사용자 수 증대와 초기 대기시간 감소를 위한 비디오 저장 서버의 설계)

  • Ma, Pyeong-Su;Jo, Chang-Sik;Jin, Yun-Suk;Sin, Gyu-Sang
    • The Transactions of the Korea Information Processing Society
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    • v.6 no.10
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    • pp.2608-2617
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    • 1999
  • One of the most important functionality that commercial video storage servers should provide is to maximize the number of concurrent streams and to minimize the initial latency of new requests. In this paper, we propose a data placement scheme whose disk read unit size can be twice large than that of conventional striping methods. The proposed scheme can significantly increase the number of concurrent streams, since the ratio of rotational latency time is decreased and the disks are effectively utilized. The disk scheduling scheme we propose guarantees constant initial latency time. We also propose a procedural design method for a storage server by introducing the concept of allowed initial latency. The comparison with previous research shows that the proposed scheme provides better performance.

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Freshness Extension of 'Fuji' Apple Packed with Expanded Polystyrene Form Box (Expanded Polystyrene Box로 포장한 후지 사과의 신선도)

  • Park, Hyung-Woo;Park, Jong-Dae;Kim, Dong-Man;Choi, Jo-Shep
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.6 no.1
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    • pp.47-52
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    • 2000
  • This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content to investigate the effect of EPS(expanded polystyrene foam) box, LDPE film pouches and double wall corrugated fiberboard box during storage at $20^{\circ}C$. Weight loss of apple packed with corrugated paperboard box after 40 days storage was 5.7%, and those of LDPE, CE film and EPS box were 0.2-0.5%. Ascorbic acid content of apple packed with LDPE, CE, EPS was higher than that of control. Titratable acidity and total soluble solid content of control were changed 40% and 10%, and the EPS were changed 27% and 4%, respectively. Overall appearances of 'Fuji' apple packed with LDFE, CE and EPS were better than that of control.

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Characterization of Shelf Life Extension Packaging Material for Food and Fresh Cut Agricultural Product: A Review (식품, 신선편이 농산물용 저장기간 연장 포장 소재 특성 및 평가)

  • Rhee, Jin-Kyu;Yu, Ji Ye;Kim, Mi-Kyung;You, Young-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.22 no.3
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    • pp.119-125
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    • 2016
  • Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

Effect of Applications of Soluble Ca and IBA on Soil and Leaf Ca Concentration in 'Fuyu' Sweet Persimmon (Diospyros kaki L.) Orchard (수용성 칼슘 및 IBA 처리가 '부유' 단감의 엽과 토양 내 칼슘함량에 미치는 영향)

  • Choi, Hyun-Sug;Kim, Young;Kim, Wol-Soo;Lee, Youn;Choi, Kyeong-Ju;Jung, Seok-Kyu
    • Korean Journal of Organic Agriculture
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    • v.18 no.3
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    • pp.377-386
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    • 2010
  • Sweet persimmon, 'Fuyu', is the major cultivar for MA storage, but browning of blossom end part and fruit surface darkening occur during storage and decrease fruit qualities in fresh fruit market. Calcium (Ca) has a very important role in cell membrane and reduces Ca-related fruit disorder. Therefore, this study was conducted to investigate the effect of soluble Ca fertigation and foliar applications on soil chemical properties, root activity, and leaf nutrient status. Ca concentration in the soil was higher in both Ca fertigation (Ca-FG) and Ca+IBA fertigation (Ca+IBA) treatments than the other treatments, such as control (Cont), Ca foliar application (Ca-FA), and IBA fertigation (IBA). The increase in soil Ca improved soil pH. The Ca+IBA treatment increased root activity. Leaf Ca concentration was significantly increased by the CA-F A application, followed by Ca+IBA, and Ca-FG treatments.

Freshness Extension of Tomatoes by Packaging Methods (포장 방법에 따른 토마토의 품질변화)

  • 박형우;박종대;김동만
    • Food Science and Preservation
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    • v.6 no.3
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    • pp.255-259
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    • 1999
  • This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystrene foam) box, double wall corrugated paperboard box and LDPE film pouches during storage at 25oC. The rate of weight loss was 5.9% in corrugated paperboard box after 7 days, but those of 20LD, 40LD film and EPS box were 1.1, 1.0, and 1.1% , respectively. Total ascorbic acid content of EPS box was 20% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was increase. Overall appearences of LDPE pouches and EPS box were better than those of corrugated paperboard box.

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Freshness Extension of Table Grape 'Sheridan' by Packaging Methods (포장방법에 따른 'Sheridan' 포도의 신선도 유지 효과)

  • 박형우;김동만
    • Food Science and Preservation
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    • v.6 no.3
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    • pp.260-263
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    • 1999
  • This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystyrene foam) box. double wall corrugated paperboard box and LDPE film pouches during storage at 25$^{\circ}C$. The rate of weight loss was 5.7% in corrugated paperboard box after 10 days. but those of 20LD, 40LD film and EPS box were 1.0, 0.8, and 0.9%, respectively. Total ascorbic acid content and titratable acidity of EPS box was 15.0% and 24.4% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was slightly increase. Overall appearences of LDPE pouches and EPS box were boner than those of corrugated paperboard box.

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Effect of Different Temperatures on the storability of Salsola komarovi Iljin and Suaeda maritima L. Dum. in MA Storage (저장온도가 MA 저장한 수송나물(Salsola komarovi Iljin)과 해홍나물(Suaeda maritima L. Dum.)의 MA저장성에 미치는 영향)

  • Yoo, Tae-Jong;Kim, Il-Seop;Kang, Wie-Soo;Kang, Ho-Min
    • Journal of Bio-Environment Control
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    • v.19 no.3
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    • pp.159-164
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    • 2010
  • This study was carried out to compare the storability of Salsola komarovi Iljin and Suaeda maritima L. Dum which stored at different storage temperatures in MA storage. These plants that had grown in greenhouse packed with $50\;{\mu}m$ ceramic film and then stored in $2^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ temperature. The fresh weight loss both plants was less than 1% in all temperature treatments. The highest fresh weight loss showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants. The highest carbon dioxide contents in package showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants, and at $2^{\circ}C$ and $10^{\circ}C$ temperature treatments remained less than 1%. Oxygen contents in package both plants showed the highest level at $2^{\circ}C$ temperature treatment, but Salsola komarovi Iljin showed less oxygen contents than Suaeda maritima L. Dum. Although there was no significant difference ethylene contents in package between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, the higher showed in $10^{\circ}C$ than $2^{\circ}C$ temperature treatments. The ethylene contents in package both plants were roughly $20\;{\mu}L{\cdot}L^{-1}$ and the higher was in Suaeda maritima L. Dum than Salsola komarovi Iljin at $2^{\circ}C$. As increasing the storage temperature, the contents of carbon dioxide and ethylene in package also increased in both plants. The carbon dioxide and ethylene contents of Salsola komarovi Iljin showed a significant difference between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, but Suaeda maritima L. Dum did not show. The shelf life of Salsola komarovi Iljin based on visual quality was 14 days at $2^{\circ}C$ temperature treatment and 7.5 days at $10^{\circ}C$ temperature treatment. However, the shelf life of Suaeda maritima L. Dum did not show a significant difference between $2^{\circ}C$ temperature treatment that was 11 days, and $10^{\circ}C$ temperature treatment that was 9.5 days. Considering visual quality and gas contents in package, Suaeda maritima L. Dum might appear chilling injury at $2^{\circ}C$ temperature treatment.

Effect of Modified Atmosphere Packaging Gas Composition on Quality Preservation of Korean Rockfish Fillets (조피볼락 필렛의 변형기체포장에서 품질보존에 미치는 기체조성의 영향)

  • Eo Jin Park;Su Chan Kim;Duck Soon An
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.29 no.3
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    • pp.145-151
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    • 2023
  • In order to extend shelf life for rockfish fillets by modified atmosphere packaging (MAP), different package atmospheres were compared in the product quality preservation. Firstly, CO2 solubility was measured at 0, 5, 10, and 15℃ to be incorporated into the mathematical model to predict the volume and CO2 concentration of the package at expected storage temperature. The CO2 solubility given in Henry's constant decreased with temperature to be fitted with a linear equation. Then air packaging as control and four MAP conditions of 100 g fillets were prepared and stored for duration of 5 days at 10℃ to compare them in the quality preservation effect. Four MAP conditions employed were CO2(60):O2(30):N2(10), CO2(60):O2(0):N2(40), CO2(30):O2(30):N2(40) andCO2(30):O2(0):N2(70). MAP conditions with high CO2 concentration inhibited total aerobic bacteria, and the conditions containing O2 led to low TVB-N. MAP of CO2(60):O2(30):N2(10) was found to be the best condition for rockfish fillet preservation considering total aerobic bacteria growth and nitrogenous volatiles production.

Perforation Adjustment of Unit Package for 'Fuji' Apples during Short-term Cold Storage and Export Simulation ('후지' 사과의 단기 저온저장 및 모의수출 과정에서 소포장의 천공도 조절 효과)

  • Kim, Su-Jeong;Park, Youn-Moon;Yoon, Tae-Myung
    • Horticultural Science & Technology
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    • v.32 no.2
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    • pp.184-192
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    • 2014
  • Various types of unit packaging methods were applied for 'Fuji' apples during short-term cold storage and export simulation. Gas tightness of the package was controlled stepwise in the successive two-year experiments using different perforation treatments (none, punch hole, or pinhole) and sealing methods (tie v s. heat seal). Risk of tight packaging and effectiveness of macroperforation on weight loss and quality maintenance were analyzed as related to changes in gas concentration inside the packages. Immediately after harvest, each 5 apple units were packaged in $40{\mu}m$ polypropylene (PP) film bags, stored 4 weeks at $0^{\circ}C$, and then put on the shelf for one week at ambient temperature in the preliminary experiment, In the main experiment, export process was imposed after storage simulating 2 week refrigerated container shipment at $0^{\circ}C$ plus one week local marketing at ambient temperature. Non-perforated film packaging with relatively high gas tightness induced flesh browning caused by carbon dioxide accumulation regardless of the sealing methods. Among perforated film packaging, in contrast, atmospheric modification was partly established only in the pinhole treatment and flesh browning symptom was not observed in all the treatments. Even the punch hole perforated film packaging without gas tightness effectively reduced the weight loss, whereas had slight benefits for quality maintenance. Reduced perforation using pinhole treatment seemed to improve sensory texture, while effects on physicochemical quality were insignificant. Overall results suggest the need of more minute perforation treatments on the packaging film to ensure modified atmosphere effects on quality maintenance.

Comparison of Storability of Some Sprout Vegetables in MA Storage (MA저장중 몇가지 싹기름 채소의 저장성 비교)

  • Kang, Ho-Min;Kim, Il-Seop
    • Journal of Bio-Environment Control
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    • v.16 no.4
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    • pp.415-419
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    • 2007
  • This study was conducted to compare the storability of some sprout vegetables; alfalfa, broccoli, radish, red-cabbage, and red-radish, packed with 50 low density polyethylene (LDPE) film in MA storage. Most of all 5 different sprout vegetable crops maintained the fresh weight higher than 99% until 10 days storage at 2 and $8^{\circ}C$. The carbon dioxide concentration in packages was higher at 8 than at $2^{\circ}C$. It was higher in radish and red-radish sprouts than other crops. As the oxygen concentration showed opposite trends to carbon dioxide, that of radish and red-radish sprouts decreased more than 3% after 3 days in 8 storage. Ethylene concentration in the packages of alfalfa was 0.1 ppm, significantly higher than other four crops with less than 1.0 ppm. Temperature treatment, however, did not influence the ethylene concentration in packages. The radish and red-radish sprouts, with lowest oxygen concentration in package, showed lowest off-flavor compared to the others. The visual quality of these sprouts in packages showed higher at $2^{\circ}C\;than\;at\;8^{\circ}C$ and was maintained the highest in radish sprouts, followed by red-radish, broccoli, red-cabbage, and alfalfa sprouts in that order. In conclusion, as the sprout vegetables have different shelf-life, of which radish was $4{\sim}5$ days longer than that of alfalfa the distributed condition of sprout vegetables should be differently controlled according to kinds of crops.