• Journal of the Korean Graphic Arts Communication Society
• /
• v.30 no.3
• /
• pp.23-33
• /
• 2012

We studied simultaneously the electronically written data affected in the use of thermal transfer discs and the recoding strategy between recoding drives for the stable long term preservation of optical discs which are commonly used in an electronic data storage device. The most important thing in the archiving preservation might be a choice of a device, however the use of thermal transfer recording discs is not good for long term data preservation because the thermal effect on the recoding data is critical which means that the data are recorded not under best condition but under bad condition. We inspect the strategies of recoding data from 12 brands of optical discs and drives of 7 brands and it turns out the recoding strategy is needed first for the long term preservation of electronic recording data. Thus, without affecting data quality and deformation of optical discs, the choice of optimal disc and drive in recoding data will be a solution for the long term preservation of recoding data.

• Transactions of the Korean Society of Pressure Vessels and Piping
• /
• v.19 no.2
• /
• pp.163-170
• /
• 2023

Since spent nuclear fuel assemblies (SFA) are transported to interim storage or final disposal facility after cooling the decay heat, finite element analysis (FEA) with simplification is widely used to show their integrity against cladding failure to cause dispersal of radioactive material. However, there is a lack of research addressing the comprehensive impact of shape and element simplification on analysis results. In this study, for the optimization of a typical pressurized water reactor SFA, different types of finite element models were generated by changing number of fuel rods, fuel rod element type and assembly length. A series of FEA in use of these different models were conducted under a shock load data obtained from surrogate fuel assembly transportation test. Effects of number of fuel rods, element type and length of assembly were also analyzed, which shows that the element type of fuel rod mainly affected on cladding strain. Finally, an optimal finite element model was determined for other practical application in the future.

• Horticultural Science & Technology
• /
• v.31 no.6
• /
• pp.732-739
• /
• 2013

'Akihime' plums picked at mature stage (50-70% red coloration of the fruit skin) were stored at $1^{\circ}C$ under air or controlled atmosphere (CA) storage regime as following 3% $O_2$ + 1, 3, 5, and 7% $CO_2$ for 50 days for the purpose of assessing the effect of CA storage on the maintenance of fruit quality and the reduction of chilling injury. Fruits stored under CA storage regime showed reduced respiration as well as ethylene production rates compared to the fruits stored in air. Quality attributes including weight loss, Hunter 'a' values, soluble solids content, titratable acidity, and firmness showed smallest changes in fruits stored under CA conditions except for 3% $O_2$ + 7% $CO_2$. High incidence of physiological disorders including chilling injury, flesh browning, and decay were found in fruits stored under both air and CA of 3% $O_2$ + 7% $CO_2$. In our study, the CA storage regime of 3% $O_2$ + 5% $CO_2$ was found the most effective for maintaining overall fruit qualities of 'Akihime' plums produced in Korea, also delayed the development of chilling injury including lack of juiciness and flesh browning. From the results, storage at 3% $O_2$ + 5% $CO_2$ was selected as an optimal condition of 'Akihime' plum for extending storage life up to 50 days at $1^{\circ}C$.

• Horticultural Science & Technology
• /
• v.18 no.1
• /
• pp.18-21
• /
• 2000

This study was carried out to investigate the MA response of fresh lemongrass (Cymbopogon citratus) depending upon film sources and storage temperatures. The fresh weight loss was significantly lower at 5 and $0^{\circ}C$ than those of higher temperatures. And ceramic $80{\mu}m$ film (CE 80) was more effective in preventing weight loss than CE40. The contents of $CO_2$ and ethylene were much higher in CE 80 wrapping than those in CE 40 ones. Rapid accumulation of $CO_2$ was observed at high storage temperature. However, the ethylene content during whole storage period was higher at $0^{\circ}C$ than those at $5^{\circ}C$, but the level of ethylene was remained below 1ppm and did not adversely affected to lemongrass quality. The treatment of CE 80 at $5^{\circ}C$ was most effective on keeping visual quality and chlorophyll content. The storage durations were up to 48 days at $5^{\circ}C$ and 35 days at $0^{\circ}C$, respectively. Results indicated that CE 80 at $5^{\circ}C$ is an optimal condition for MA storage of lemongrass.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.1113-1118
• /
• 2017

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

• Korean Journal of Food Science and Technology
• /
• v.37 no.2
• /
• pp.178-182
• /
• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1110-1116
• /
• 2003

The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20% $O_2/10%\;CO_2/balance\;N_2$ and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at $10^{\circ}C$ for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.46 no.2
• /
• pp.133-142
• /
• 2023

The large process plant is currently implementing predictive maintenance technology to transition from the traditional Time-Based Maintenance (TBM) approach to the Condition-Based Maintenance (CBM) approach in order to improve equipment maintenance and productivity. The traditional techniques for predictive maintenance involved managing upper/lower thresholds (Set-Point) of equipment signals or identifying anomalies through control charts. Recently, with the development of techniques for big analysis, machine learning-based AAKR (Auto-Associative Kernel Regression) and deep learning-based VAE (Variation Auto-Encoder) techniques are being actively applied for predictive maintenance. However, this predictive maintenance techniques is only effective during steady-state operation of plant equipment, and it is difficult to apply them during start-up and shutdown periods when rises or falls. In addition, unlike processes such as nuclear and thermal power plants, which operate for hundreds of days after a single start-up, because the pumped power plant involves repeated start-ups and shutdowns 4-5 times a day, it is needed the prediction and alarm algorithm suitable for its characteristics. In this study, we aim to propose an approach to apply the optimal predictive alarm algorithm that is suitable for the characteristics of Pumped Storage Power Plant(PSPP) facilities to the system by analyzing the predictive maintenance techniques used in existing nuclear and coal power plants.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.261-266
• /
• 2003

We investigated the efficacy of heat shock treatments to improve storage quality of green red pepper. Green red pepper were stored at 10$^{\circ}C$ for 4 weeks after no treatment (control) or hot water dips at 50-65$^{\circ}C$ for 10s. Treatments at 65$^{\circ}C$ generally caused high levels of heat injury on the surface of fruit. The hot water dips had no effect on firmness, Hunter ‘a’ and ‘b’ values and viable cell count by 3 weeks of storage. But color of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin were not caused significant influence by different heat treatment, were decreased through the storage. The optimal hot water dip condition for maintaining fruit quality after prolonged storage was found to be 55$^{\circ}C$ for 10s, which can lead to reduced chilling sensitivity of green red pepper.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.121-128
• /
• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.