• Journal of Mushroom
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• v.10 no.4
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• pp.198-202
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• 2012

Recently, Pleurotus eryngii, King oyster mushroom, is main item of exportation in South Korea. For safe transportation to Europe and USA, it is necessary to elucidate suitable conditions of storage and treatment of post-harvest during long shipping period. For the selection of suitable package type, P. eryngii were stored at $0^{\circ}C$ and $4^{\circ}C$ after trimming and non-trimming package. Whole mushroom were packed with polypropylene anti-fog film about 400g. The weight loss ratio and elongation of pileus were increased with increasing storage time and temperature. There were little differences between trimming and non-trimming type in freshness at low temperature storage, $0^{\circ}C$ and $4^{\circ}C$. However, the freshness of non-trimming type P. eryngii at room temperature after low temperature storage is longer than that of trimming type. It was found that the optimum storage temperature and post-harvest treatment of P. eryngii were $4^{\circ}C$ and non-trimming type, respectively.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.609-613
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• 2003

The confinement of a storage system to accommodate spent fuel and radioactive material must be designed and estimated so that the storage system is safe during a storage period. The confinement can be estimated by calculation of the allowable leakage rate in compliance with ANSI Nl4.5 or ISO 12807. Accordingly, the allowable leakage rate was estimated in compliance with ISO 12807 in the case of storage of 24 PWR spent fuels and 24-conditioned spent fuels. In the case of the 24 PWR spent fuel assemblies, the allowable leakage rate was estimated as $7.43{\times}10_{-11}m_3/s$, in the case of the 24 conditioned spent fuel assemblies, the allowable leakage rate was estimated as $1.80{\times}10_{-10}m_3/s$. Therefore, the confinement condition in the storage of the conditioned spent fuel is easier than that for the storage of the PWR spent fuel.

• Journal of the Korean Institute of Gas
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• v.14 no.6
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• pp.27-30
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• 2010

This paper presents the system design process of district community cooling system using LNG cold energy. The newly developed LNG cooling system includes several heat exchangers, LNG storage tank, thermal mass storage tank, several cold energy storage tanks, gas air-conditioners, compressors, constant pressure regulators, cold energy and hot energy supply pipes. In addition, the gas air-conditioner system is installed to supply not sufficient cold energy due to low level of city gas consumptions during a summer period. This system design is very effective and safe to supply cold energy mass of fresh air by exchanging two thermal masses of an air and 200kcal/kg cold energy of LNG. The district community cooling system with LNG cold energy does not produce CO2 and freon gases in the air.

• Journal of the Korean Society of Food Culture
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• v.39 no.2
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• pp.119-126
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• 2024

This study was conducted to examine the microbiological quality indicators (total bacterial count and coliform count) and physicochemical quality indicators (pH, redness, volatile basic nitrogen [VBN] content) of meat according to various storage temperatures (-20~15℃) and packaging methods (wrap, vacuum). Based on these results, we proposed a safe consumption period. Redness, pH, and VBN content were not considered appropriate for setting the expiration date, as the redness and pH of the meat after spoilage were better than the standard values for both vacuum and wrap packaging (p<0.05). Additionally, the VBN content at 2 and 4℃ increased slightly (fresh level) until the initial time of spoilage (1.0×10⁶ colony-forming unit [CFU]/cm²) and then increased rapidly thereafter. Therefore, the results were not consistent with microbial spoilage. When the decay point was evaluated based on the presence of microorganisms, vacuum packaging extended the storage period approximately 2.5-fold when compared with wrap packaging, and the meat could be stored at 2 or 4℃ for 40 or 23 days, respectively. Therefore, to evaluate meat quality, microbial indicators should be considered first. The microbiological standards proposed in this study can be used for safety management during the distribution of meat. However, to ensure meat safety, additional investigations of appropriate indicators of freshness must be conducted.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.48-57
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• 1982

In order to improve the quality of traditionally sun-dried red peppers and to increase the efficiency of drying performance, three types of solar dryers were designed and built, and drying performance of the solar dryers was compared to traditional sun drying. Results obtained from the experiment are summarized as fallows: 1. The air temperature and relative humidity profiles over a 8-hour period measured at the specified locations in the drying chamber of solar dryers appeared to have large variation in each dryer. The rate of drying increased with the temperature rise in the drying chamber of the solar dryer. 2. In general. drying with solar dryers proceeded faster than traditional sun drying. With A'-type of solar dryer developed in the second experiment it was possible to dry red peppers in seven days from an initial moisture content of 80% to safe storage conditions. The drying time with the A'-type solar drier was 50% shorter compared to traditional sun drying. 3. Red peppers appeared to have an increasing or constant-rate drying period until the weight of the product was reduced to about one half the initial weight, followed by a falling-rate drying period. When the dried red peppers were exposed to the atmospere during the night, the moisture content increased as much as 6%, which is much higher than for the grains. 4. It was suggested from the experiment that either a heat storage system or a supplemental heating system in the solar dryer was desirable for more efficient drying operation. 5. It was shown that the solar dryer developed in this study may be suitable for drying other vegetables and fishes, and also offered additional advantages of saving in drying time, maintaining sanitation and minimizing contamination by dust, insects and unfavorable weather condition.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.667-678
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• 2005

This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.108-114
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• 2016

The effects of $SO_2$ treated pads ($SO_2$ 0, 0.5, 1, and 2 g/kg) on the quality of dried persimmons slices were investigated. The $SO_2$ treated pads for storage did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons slices. The color change after storage for 12 weeks was the highest (value = 3.5) in control ($SO_2$ 0 g/kg), whereas that was the lowest (value = 2.0) under $SO_2$ 2 g/kg condition. When we measured the browning degree after 12 weeks, they showed O.D. 0.24, 0.22, 0.20, and 1.7 in serial dilution treated pads with $SO_2$ 0, 0.5, 1, and 2 g/kg, respectively. The decaying rate was the highest (7.0%) in control after 12 weeks storage, whereas it did not show any spoilage in $SO_2$ 1 g/kg and 2 g/kg treated condition for whole storage period. The concentration of residual $SO_2$ in dried persimmons slices was detected within a safe range of 20.3~40.3 ppm. Therefore, the shelf-life of dried persimmons slices was lengthened in $SO_2$ treated pads (especially in $SO_2$ 2 g/kg) for inhibiting of browning and decaying.

• Journal of Environmental Health Sciences
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• v.29 no.1
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• pp.8-15
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• 2003

In this study, chlorine dose at water storage tank was predicted to meet the recommended guideline for free chlorine residual in drinking water distribution system, using EPANET which is a computer program that performs extended Period simulation of hydraulic and water quality behavior within pressurized pipe networks. The results may be summarized as follows. The decay of chlorine residual by season varied considerably in the following order; in summer ($25^{\circ}C$) > spring and fall (15$^{\circ}C$) > winter (5$^{\circ}C$). For re-chlorination at water storage tank by season, season-varying chlorine dose was required at its maximum of 1.00 mg/l in summer and minimum of 0.40 mg/l in winter as free chlorine residual. The decay of chlorine residual through out the networks increased with water age spent by a parcel of water in the network except for some points with low water demand. In conclusion, the season-varying chlorine dose as well as the monitoring of water quality parameters at the some points which showed high decay of chlorine residual may be necessary to deliver the safe drinking water.

• Journal of the Society of Disaster Information
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• v.17 no.2
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• pp.226-235
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• 2021

Purpose: The risk assessment for earthquakes was conducted in accordance with the current design standard (KBC2016) for the Coalescer facility, which is a major facility of energy storage facilities. Method: The risk assessment for earthquakes was conducted in accordance with the current design standard (KBC2016) for the Coalescer facility, which is a major facility of energy storage facilities. Result: In this study, by statically loading earthquake loads and evaluating the level of collapse prevention of special-class structures, facility managers can easily recognize and evaluate the risk level, and this analysis result can be applied to future facility risk management. Earthquake analysis was performed so that. Conclusion: As a result of analyzing the Coalescer facility according to the current design standard KBC2016, the stress ratio of the main supporting members was found to be up to 4.7%. Therefore, the members supporting Coalescer were interpreted as being safe against earthquakes with a reproducibility period of 2400 years that may occur in Korea.