• Food Science and Preservation
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• v.11 no.2
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• pp.282-285
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• 2004

This experiment was carried out to investigate the cost reduction of rhizome through the stable storage of Jiwhang #1(Rehmannia glutinosa Libosch). The growth characteristics of Jiwhang #1 are different from those of local Rehmannia glutinosa L. varieties in Korea. Various storage methods was introduced and analyzed for 120 days. Among storage methods, changes in mean daily temperature in storage location were the least from 7.2 to 13.8$^{\circ}C$ in underground storage, while those were wide in styrofoam box filled with soil, and changes in mean daily relative humidity were the highest 98.2% in underground storage. As the storage period increased, the rhizome brix and the rate of rhizome loss and spoiled rhizome increased. The brix and loss rate of rhizome were higher in net sack filled with hull and styrofoam box filled with hull, but the rate of spoiled rhizome was the greatest in underground storage among storage methods. As the storage period increased, the hardness of rhizome epidermis increased, while that of rhizome endodermis decreased.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Journal of The Korean Society of Agricultural Engineers
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• v.61 no.6
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• pp.1-8
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• 2019

Carbon dioxide is one of the major driving forces causing climate changes, and many countries have been trying to reduce carbon dioxide emissions from various sources. Soil stores more carbon dioxide(two to three times) amounts than atmosphere indicating that soil organic carbon emission management are a pivotal issue. In this study, we developed a Soil Organic Carbon(SOC) storage estimation model to predict SOC storage amounts in soils. Also, SOC storage values were assessed based on the carbon emission price provided from Republic Of Korea(ROK). Here, the SOC model calculated the soil hydraulic properties based on the soil physical and chemical information. Base on the calculated the soil hydraulic properties and the soil physical chemical information, SOC storage amounts were estimated. In validation, the estimated SOC storage amounts were 486,696 tons($3.526kg/m^2$) in Jindo-gun and shown similarly compared to the previous literature review. These results supported the robustness of our SOC model in estimating SOC storage amounts. The total SOC storage amount in ROK was 305 Mt, and the SOC amount at Gyeongsangbuk-do were relatively higher than other regions. But the SOC storage amount(per unit) was highest in Jeju island indicating that volcanic ashes might influence on the relatively higher SOC amount. Based on these results, the SOC storage value was shown as 8.4 trillion won in ROK. Even though our SOC model was not fully validated due to lacks of measured SOC data, our approach can be useful for policy-makers in reducing soil organic carbon emission from soils against climate changes.

• International Journal of Computer Science & Network Security
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• v.21 no.12
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• pp.248-256
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• 2021

Now that we're in the big data era, data has taken on a new significance as the storage capacity has exploded from trillion bytes to petabytes at breakneck pace. As the use of cloud computing expands and becomes more commonly accepted, several businesses and institutions are opting to store their requests and data there. Cloud storage's concept of a nearly infinite storage resource pool makes data storage and access scalable and readily available. The majority of them, on the other hand, favour a single cloud because of the simplicity and inexpensive storage costs it offers in the near run. Cloud-based data storage, on the other hand, has concerns such as vendor lock-in, privacy leakage and unavailability. With geographically dispersed cloud storage providers, multicloud storage can alleviate these dangers. One of the key challenges in this storage system is to arrange user data in a cost-effective and high-availability manner. A multicloud storage architecture is given in this study. Next, a multi-objective optimization problem is defined to minimise total costs and maximise data availability at the same time, which can be solved using a technique based on the non-dominated sorting genetic algorithm II (NSGA-II) and obtain a set of non-dominated solutions known as the Pareto-optimal set.. When consumers can't pick from the Pareto-optimal set directly, a method based on Principal Component Analysis (PCA) is presented to find the best answer. To sum it all up, thorough tests based on a variety of real-world cloud storage scenarios have proven that the proposed method performs as expected.

• Journal of Ginseng Research
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• v.46 no.2
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• pp.290-295
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• 2022

Background: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods: A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results: Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion: According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 ℃. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.

• Composites Research
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• v.37 no.1
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• pp.32-39
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• 2024

Solid-state hydrogen storage is gaining prominence as a crucial subject in advancing the hydrogen-based economy and innovating energy storage technology. This storage method shows superior characteristics in terms of safety, storage, and operational efficiency compared to existing methods such as compression and liquefied hydrogen storage. In this study, we aim to evaluate the solid hydrogen storage performance on the nanotube surface by various structural design factors. This is accomplished through molecular dynamics simulations (MD) with the aim of uncovering the underlying ism. The simulation incorporates diverse carbon nanotubes (CNTs) - encompassing various diameters, multi-walled structures (MWNT), single-walled structures (SWNT), and boron-nitrogen nanotubes (BNNT). Analyzing the storage and effective release of hydrogen under different conditions via the radial density function (RDF) revealed that a reduction in radius and the implementation of a double-wall configuration contribute to heightened solid hydrogen storage. While the hydrogen storage capacity of boron-nitrogen nanotubes falls short of that of carbon nanotubes, they notably surpass carbon nanotubes in terms of effective hydrogen storage capacity.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.218-223
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• 2003

This study was to carried out to estimate the relationship between acceleration storage and room temperature storage of gangjung (control unit) and dried insam gangjung (experiment unit), by acid value and peroxide value. The result were summarized as follows. : 1. Test for acid value of control unit, every 1 hour after acceleration storage is similar to each 7 days after room temperature storage is imilar to each 7.5 days after room temeprature storage. 2. Test for peroxide value of control unit, evry 1 hour after acceleration storage is similar to each 7.5 days after room temperature storage but to test peroxide value of experiment unit, every 1 hour after acceleration storage is imilar to each 7.7 days after room temperature storage. 3. In case of the oxidized flavor, control unit is not detected during storage stability but the experiment unit is detected unit is detected 1 hour ahead of acceleration storage than room temperature storage.

• Journal of Bio-Environment Control
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• v.9 no.4
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• pp.230-236
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• 2000

For extension of storability, onion bulbs produced in Cheju Island were exposed to ${\gamma}$-ray irradiation at a dosage of 0, 3, or 6Krad and stored in a natural cavern, or in low (2$^{\circ}C$) or ambient temperature storage condition. Sprouting began from approximately five months in storage, regardless of storage condition, and increased as the storage period increased. From early August, sprouting as high as 50% occurred in the natural storage cavern, and 20% in ambient temperature storage when bulbs were treated with 0 krad ${\gamma}$-ray. However, bulbs treated with 3 or 6krad ${\gamma}$-ray did not any sprouting until six months in storage. No significant weight loss was observed in all treatments until sprouting occurred from 40 days after the initiation of storage. Weight loss, however, increased remarkably after 40 days in storage, indicating that it was closely related to sprouting during storage. Bulbs stored at 2$^{\circ}C$ showed 5~10% rot, but were still edible. Percent rot reached to as high as 50% in bulbs unirradiated and stored at ambient temperatures after seven months, while it in irradiated bulbs reached to 5, 33, and 30% at 2$^{\circ}C$, in a natural cavern, and ambient temperatures, respectively. Sugar contents slightly increased in irradiated bulbs in the later storage period under ambient temperatures, while sugar contents in irradiated bulbs in the later storage period under ambient temperatures, while sugar contents in Allium vegetables generally decrease in later storage if unirradiated. Sulfur content slightly increased in irradiated bulbs in the early storage period and decreased gradually in all treatments in the later storage stage.