• Food Science and Preservation
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• v.8 no.1
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• pp.1-8
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• 2001

Effects of storage method and duration on the post-storage quality changes of deastringencied persimmons were investigated. Astringent persimmons(Diospyros kaki T. cv. Chungdobansi) were treated for 39 hours in 70% CO$_2$+5% O$_2$ at 25 $\^{C}$ for astringency removal, and then stored in CA(5%CO$_2$+3%O$_2$, 8%CO$_2$+3%O$_2$), MAP(0.06 mm LDPE film, 5.2%CO$_2$+6.8%O$_2$) and air at 0$\^{C}$ for 15, 45, 75 arnd 105 days. Subsequent to the storage, persimmons were held in air at 10$\^{C}$ for 4 days. The difference of firmness loss in relations to storage methods at O$\^{C}$ during holding at 10$\^{C}$ observed in fruits stored above 45 days at 0$\^{C}$, CA(8%CO$_2$+3%O$_2$) storage was more retarded the firmness loss than the others. Soluble solids during holding at 10$\^{C}$ trended to decrease in fruits stored above 75 days at 0$\^{C}$, CA and MAP storage were a little effective to keeping soluble solids. Titratable acidity during holding at 10$\^{C}$, decreased in fruits stored until 75 days at 0$\^{C}$ regardless storage methods. Sensory characteristics, color, hardness and overall acceptability of fruits stored in CA were significantly higher than those of fruits stored in MAP and air during shelf-life at 10$\^{C}$ after long-term storage at 0$\^{C}$ . These results show that the storage conditions had residual effect on the quality of deastringencied persimmons during shelf-life after long-term storage.

• Proceedings of the KIPE Conference
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• 2019.11a
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• pp.216-217
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• 2019

The battery powered electric vehicle (EV) is one of most promising technologies in 21^st century. Though the lithium batteries are playing an important role in the EVs, they are only applicable until their capacities reach 80%, the end of its useful first life. Yet, these batteries can live a second life such as Energy Storage Systems (ESS). In order to utilize the Residual Useful Life (RUL) of the batteries the State of Health (SOH) of them needs to be estimated by a nondestructive test such as Electrochemical Impedance Spectroscopy (EIS) technique. Though many kinds of different EIS instruments are commercially available, most of them can only test a battery module less than 10V and the price of the instrument is very high. In this paper a low-cost EIS instrument suitable for measuring the impedance spectrum of the high voltage battery module is proposed and its validity is verified through the experiments. In order to prove the accuracy of the developed EIS instrument its measured impedance spectrum is compared with the results obtained by a commercial instrument. The Chi Square value calculated between two impedance spectrum measured by both developed and commercial instruments are less than 2%, which prove the strong correlation between two results.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.1391-1393
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• 2002

There arc some problems on storage batteries which are called Secondary Battery, such as long charging time, limited cycle life, low coulomb efficiency and inaccurate residual power meter. To solve those problems, a complex system of capacitors and Super Capacitors of increased energy density. Though the capacitors alone arc not capable of delivering stable output, the accompanied circuits compensate the various characteristics all through the charge-and discharge-cycle. This paper deals with Energy Storage System with Super Capacitor for PV System Discussed in this paper are, explains the accompanied circuits of Super Capacitor which is compared with the Second Batteries.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.903-907
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• 2006

Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.

• Korean Journal of Environmental Agriculture
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• v.23 no.1
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• pp.47-51
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• 2004

In order to know the residual pattern of pesticides and predict to the degradation period until below MRL we experimented procymidone and chlorothalonil for grape which were the most detected pesticide in grape by NAQS(National Agricultural product Quality management Service) survey. In this experiment we sprayed those pesticides 10 days before harvest and analyzed 0, 1, 2, 3, 5, 7, 10 day sample to establish logical equation and to calculate $DT_{50}$. Also the same day samples stored at $4^{\circ}C$ and $20^{\circ}C$, which were compared their degradation patterns. During the cultivating period, the residue amount of procymidone was changed from 1.85 mg/kg (0 day) to 0.33 mg/kg (10 day), $DT_{50}$ was 3.5 days, and chlorothalonil was changed from 5.5 mg/kg (0 day) to 3.49 mg/kg (10 day), $DT_{50}$ was 4.4 days. During the storage period, $DT_{50}$ of procymidone and chlorothalonil at $4^{\circ}C$ were 10.5 and 7.6 days, and 6.3 and 6.1 days at $20^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.635-640
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• 2001

These studies were carried out to develop sausage using extracts from waste resources. The changes of pH and moisture contents were tended to be a similar to control, respectively ranged in pH 6.0~6.4 and 62~60% in moisture content. However, the water holding capacity of sausage added with chitosan and sesamol gradually were tended to be a little high, compared to control. The treatments using natural resource by-product revealed a low TBARS value, compared to control. This means that sausage added with natural by-product seem to be extend its shelf-life during storage. At the same time, the TBARS values were very similar to sausage added with 0.5% potassium sorbate. The residual nitrite contents of sausage added with natural resource by-product were tended to be a little lower than that of control. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The lightness of sausage color gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The redness of sausage added with chitosan were a little highter, compared to control Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, sausage added with natural resource by-product was effective on the basis of the reduction in residual nitrite content and lipid oxidation.

• 한국가스학회:학술대회논문집
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• 2005.10a
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• pp.167-174
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• 2005

• Food Science of Animal Resources
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• v.30 no.2
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• pp.269-276
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• 2010

The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE$a^*$) at 30 d; however, no difference in the CIE $L^*$ and $b^*$ values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.

• Proceedings of the KIPE Conference
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• 2016.07a
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• pp.423-424
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• 2016

Recently, the mass production of Energy storage system (ESS) is actively perform around world. Energy storage system is a technique that stores power to energy storage device to supply energy into grid and load at peak-load. Therefore, the efficient energy management is available by using ESS system. The life of Lithium-ion battery is varied corresponding to the power usage, especially selected depth of discharge (DOD). The lifetime of battery is the one of the most issue of the ESS system because of its stability and reliability. Therefore, lifetime management of battery and power converter of ESS module is required. In this paper, the battery lifetime management method estimating residual power and lifetime of lithium ion battery of ESS system is proposed. Also, total avenue prediction of ESS system is simulated considering the total lifetime of battery.