• 한국축산식품학회지
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• 제18권3호
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• pp.240-247
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• 1998

This experiment was carried out investigate changes in proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid value (TBA) and mineral contents of pure Kaesojoo (PK) and Kaesojoo added medicinal herbs (KMH) during storage period (30 days) at 4$^{\circ}C$ and -18$^{\circ}C$. Two dogs with 12kg live weight were slaughtered to obtain samples from extracts. The results obtained were as follows: Crude fat and ash of KMH were higher than those of the PK, but the moisture and crude protein was higher in the PK (p＜0.001). Proximate composition did not affect cold and frozen storage and storage period. the pH of the PK through all periods. The VBN value of all treatment gradually increased during storage period. That of KMH tend to be lower than PK, all treatment was maintained freshness. The TBA value of all treatment gradually increased during storage period (p＜0.05). Cold storage and PK tend to be higher frozen storage and KMH. Among minerals Ca, K, Mg, Na, P contents of the KMH were higher than those of the PK and the Ca, Mg, Zn contents were significantly changes (p＜0.05) according to the storage period and temperature.

• 한국연초학회지
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• 제24권2호
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• pp.88-93
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• 2002

This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

• 한국식품영양과학회지
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• 제20권6호
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• pp.609-614
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• 1991

고추의 효율적인 이용의 한 방안으로서 고추 oleoresin을 제조하여 품질 및 저장 안정성에 대하여 실험하였다. 고추 oleoresin을 제조하여 품질 및 저장 안정성에 대하여 실험하였다. 고추 oleoresin중 carotenoid의 열안정성은 외기가 질소로 치환된 조건에서 매우 안정하였으며, 가열온도 $100^{\circ}C$에서 3시간 및 10시간 가열 후의 잔존율은 대기중에서는 각각 61.9% 및 42.3%였고 질소 존재하에서는 각각 95.4% 및 92.3%였다. 또한 capsaicin의 경우는 열안정성이 비교적 높아 $100^{\circ}C$에서 3시간 및 10시간 가열할 때의 잔존율은 대기중에서는 84.7% 및 81.3%였고, 질소로 치환된 조건에서는 90.7% 및 87.5%였다. 저장온도($5^{\circ}C,\;25^{\circ}C\;및\;40^{\circ}C$)에 따른 색도의 변화는 Hunter scale로써 나타낼 경우 L 및 b값은 저장일수의 경과에 따라 다소 증가하였으나 적색도인 a값은 약간 감소하였으며 저장온도가 높을수록 증감의 변화가 다소 컸다. 각 저장온도에서의 carotenoid 파괴는 1차반응에 따랐으며 이 저장온도 범위에서의 활성화에너지는 5.03Kcal/mole이었으며, carotenoid의 잔존율은 저장 60일 후 각각 69.4%, 48.0% 및 35.1%로 저장중 다소 불안정 하였으나, carotenoid의 경우는 각 저장온도에서 60일 후 91.2~97.1%의 높은 잔존율을 나타내어 매우 안정하였다. 저장중 pH의 변화는 저장 60일 동안 $5^{\circ}C$ 저장의 경우는 거의 없었으며 저장온도가 높을수록 pH는 다소 증가하였다.

• 한국초전도ㆍ저온공학회논문지
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• 제6권1호
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• pp.38-42
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• 2004

The cryogenic system for 6.6 kV/200 A inductive superconducting fault current limiter (SFCL) was developed at Yonsei university in 2003. The sub-cooled nitrogen cryogenic system could be applied to not only SFCL but also many other applied high-Tc superconducting (HTS) devices like superconducting motor, superconducting generator and superconducting magnetic energy storage (SMES). Generally, the cooling capacity of GM-cryocooler depends on the load temperature. Therefore it is necessary to perform the cooling capacity test at no load condition to calculate the exact cooling power and heat load of cryogenic system. In this research, the cooling capacity test of GM-cryocooler was executed and the heat load of developed cryogenic system was calculated. The long run operation test results of sub-cooled nitrogen cryogenic system were successful in pressure and temperature condition. Moreover, the design and fabrication method of cryogenic system were introduced and the test results were described.

• Journal of Applied Biological Chemistry
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• 제57권4호
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• pp.287-294
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• 2014

To improve the shelf life of low-salt Kochujang, Korean hot pepper paste, antimicrobial materials were added at different times before and after aging. The kochujang was then packaged and stored at $30^{\circ}C$ for 15 weeks, and changes in microbiological and physiochemical properties were evaluated. Hunter a- and b-values decreased considerably during storage. The total color difference (${\delta}E$) was greater in the ethanol-chitosan (EC) treatment than in the control and after pasteurization (A-P) treatment. Gas was produced until the seventh week of storage. The control and the A-P treatments produced more gas than the other treatments, and these had the largest number of yeasts and aerobic bacteria. The pH of the EC treatment was higher than that of the other treatments, and the A-P treatment had the highest level of titratable acidity. During storage, the oxidation-reduction potential was lower in the EC and ethanol-mustard-chitosan (EMC) treatments. The reducing sugar content decreased remarkably in the control and A-P treatments, with high production of ethanol. There was a significant change in the content of amino-type nitrogen in the control and A-P treatments, and the content of ammonia-type nitrogen was lowest in the EMC treatment. In the sensory test of kochujang, the ethanol-mustard (EM) and ethanol (E) treatments were significantly higher than the EC, control, and A-P treatments (p <0.05). EM or E alone was effective in extending the shelf life of kochujang when added before aging.

• 한국수소및신에너지학회논문집
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• 제26권3호
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• pp.234-240
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• 2015

In the face of the world's growing energy storage needs, liquid hydrogen offers a high energy density solution for the storage and transport of energy throughout society. A 5 L liquid hydrogen storage tank has been designed, fabricated and tested to investigate boil-off rate of liquid hydrogen. As the insulation plays a key role on the cryogenic vessels, various insulation methods have been employed. To reduce heat conduction loss, the epoxy resin-based insulation supports G-10 were used. To minimize radiation heat loss, vapor cooled radiation shield, multi-layer insulation, and high vacuum were adopted. Mass flow meter was used to measure boil-off rate of the 5 L cryogenic vessel. A series of performance tests were done for liquid nitrogen and liquid hydrogen to compare with design parameters, resulting in the boil-off rate of 1.7%/day for liquid nitrogen and 16.8%/day for liquid hydrogen at maximum.

• 한국식품영양과학회지
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• 제20권4호
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• pp.381-387
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• 1991

전통안동식혜를 제조하여 20일 동안 저장하여 그 숙성 및 저장기간 동안 여러가지 화학적 변화에 관하여 실험하였다. 숙성기간 동안 조지방 및 수분의 함량변화는 거의 없었으나 조단백질의 함량은 차차 감소하였다. pH는 숙성 3일경에 4.36이었으며 그 후 차차 감소하여 저장 20일에는 3.90이었다. 유리당의 조성은 maltose를 포함하여 4종류가 검출되었으며 maltose의 함량은 차차 증가하여 저장 15일에는 유리당 가운데 76%를 차지하였다. 아미노태질소는 숙성 3일에 22.40mg% 차지하였으며 이때가 식혜의 맛이 가장 좋았다. 유리아미노산에 있어서는 proline 및 aspartic acid의 함량이 숙성 3일째에 각각 115.2, 28.9mg으로 가장 많았고 수용성 및 염용해성 단백질의 아미노산 조성은 glutamic acid와 aspartic acid의 함량이 가장 많았다.

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 2008년도 High Temperature Superconductivity Vol.XVIII
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• pp.74-74
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• 2008

• E2M - 전기 전자와 첨단 소재
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• 제11권10호
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• pp.40-45
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• 1998

This paper describes a collaborative work between SEI and KEPCO on the Superconducting Magnetic Energy Storage system (SMES). We have studied two types of magnets. One is the 400kJ class LTS-SMES for testing the power stabilization operated at liquid helium temperature (4.2K) and the other is the 100J class HTS-SMES for confirming the possibility of applying HTS wire to SMES at liquid nitrogen temperature (77k). In this paper, the design of the magnet and the test results are described. Each magnet performed completely at rated operation.

• 한국식품과학회지
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• 제21권6호
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• pp.876-883
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• 1989

품질평가의 지표가 되는 메주의 성분 및 그 기준과 낱알형 개량메주의 품질수명을 측정할 목적으로 낱알형 개량메주를 제조하고 포장상태와 비포장상태로 저장하면서 저장기간 중 메주의 성분변화를 측정하였으며 또한 저장기간을 달리하여 간장담금을 한 후 90일간 숙성시키면서 숙성기간 중 간장덧액의 성분변화와 관능시험을 통하여 개량메주의 저장기간이 간장의 품질에 미치는 영향을 비교 검토하였다. 개량메주의 저장 중 총 질소함량은 변화가 없었으며 수분함량, amylase 역가 및 protease 역가는 감소하였고 $NH_2-N$ 함량과 $NH_3-N$ 함량은 증가하였다. 이들 중 저장기간 중에 변화가 큰 성분은 $NH_2-N$ 함량과 protease 역가였으나 간장발효의 가장 중요한 효소인 protease가 보다 좋은 지표성분임을 알 수 있었다. 또한 메주의 pretense 역가와 그 메주로 담근 간장의 품질은 밀접한 상관관계를 나타내었으며, 메주의 저장기간이 길어질수록 간장의 품질이 저하되었다. 낱알형 개량매주의 품질은 protease역가로 평가하였을 때 저장 15일된 메주가 가장 좋았으며 그 이후에는 저장기간이 길어질수록 메주의 품질이 저하되어 저장 90일 이후에는 비포장과 포장상태의 상대역가가 저장초기에 비하여 50%, 49%, 180일 이후에는 48%, 41%로 각각 감소함으로써, 메주의 품질수명 한계를 상대역가 50%(200O.D. at 660nm/g)로 정할 경우 낱알형 개량메주의 품질수명은 90일 정도인 것으로 추정되었다. 또한 본 실험조건하에서는 메주의 품질 및 간장덧액의 기호도 측면에서 포장상태 저장이 개량메주의 품질향상에 별다른 효과가 없는 것으로 생각되었다.