• Korean journal of food and cookery science
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• v.24 no.5
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• Transactions of the Korean hydrogen and new energy society
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• v.27 no.4
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• pp.349-356
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• 2016

Volumetric capacity metrics at cryogenic condition are critical for technological and commercial development. It must be calculated and reported in a uniform and consistent manner to allow comparisons among different materials. In this paper, we propose a simple and universal protocol for the determination of volumetric capacity of sorbent materials at cryogenic condition. Usually, the sample container volume containing porous sample at RT can be directly determined by a helium expansion test. At cryogenic temperatures, however, this direct helium expansion test results in inaccurate values of the sample container volume for microporous materials due to a significant helium adsorption, resulting significant errors in hydrogen uptake. For reducing this container volume error, therefore, we introduced and applied the indirect method such as 'volume correction using a non-porous material', showing a reliable cold volume correction.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• Transactions of the Korean hydrogen and new energy society
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• v.17 no.1
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• pp.21-30
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• 2006

[ $M/Fe_2O_3$ ] (M=Rh, Ce and Zr) mixed oxides were prepared using urea method to develop a medium for chemical hydrogen storage by their redox cycles. And their redox behaviors by repeated cycles were studied using temperature programmed reaction(TPR) technique. Additives such as Rh, Ce and Zr were added to iron oxides in order to lower the reaction temperature for reduction by hydrogen and re-oxidation by water-splitting. From the results, concentration of urea used as a precipitant had little effect on particle size and reduction property of iron oxide. TPR patterns of iron oxide consisted of two reduction peaks due to the course of $Fe_2O_3\;{\rightarrow}\;Fe_3O_4\;{\rightarrow}\;Fe$. The results of repeated redox tests showed that Rh added to iron oxide have an effect on lowering the re-oxidation temperature by water-splitting. Meanwhile, Ce and Zr additives played an important role in prevention of deactivation by repeated cycles. Finally, Fe-oxide(Rh, Ce, Zr) sample added with Rh, Ce and Zr showed the lowest re-oxidation temperature by water-splitting and maintained high $H_2$ recovery in spite of the repeated redox cycles. Consequently, it is expected that Fe-oxide(Rh, Ce, Zr) sample can be a feasible medium for chemical hydrogen storage using redox cycle of iron oxide.

• Journal of Applied Reliability
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• v.13 no.2
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• pp.99-107
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• 2013

One-shot device is required to successfully perform its function only once at the moment of use. The reliability of a one-shot device should be expressed as a probability of success. In this paper, we propose a bayesian approach for estimating reliability of one-shot devices with small sample size. We employ a gamma prior to obtain the posterior distribution. Finally, we compare the accuracy of the proposed method with general maximum likelihood method.

• Proceedings of the IEEK Conference
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• summer
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• pp.233-236
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• 2004

This paper proposes new method for the enhancement of nonexistent high frequency spectral contents from low sample rate audio signal. For example, Due to the protocol constraint, the audio bandwidth of MP3 is restricted to 16Khz. Although band-restricted MP3 audio provide savings of storage space and network bandwidth, it suffers a major problem of a loss in high frequency fidelity such as localization, ambient information, and bright nature of audio. This paper provides a new mathematical analysis for the adaptive estimation of the high frequency contents based on the nature of the input low sample rate audio. Proposed method can be worked globally to any kind of audio such as speech and music that are restricted by sampling rate and bandwidth.

• Journal of the Korean Society of Propulsion Engineers
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• v.26 no.6
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• pp.43-52
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• 2022

Operational reliability of the single-use turbo engine for guided weapons must be guaranteed even after long-term storage. Rolling element bearings have a great influence on the operational reliability of the turbo engine, however changes in micro dimensions of bearings by an oxide layers on rolling elements and raceways may cause failures after long-term storage. In this study, changes in dimensions of bearings were measured and roughness of rolling elements was used for estimating the storage life. Storage life estimation was performed via two kinds of methods, Weibayes method and random sample generation method. The results of two methods were compared and their characteristics were analyzed. This study will contribute to establish an efficient maintenance schedule for the single-use turbo engine.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.7 no.2
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• pp.209-222
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• 1997

Authors surveyed the ground water near the waste disposed from a fiberglass production factory to confirm the presence of glassfiber in the water and to determine the effect of sampling conditions and storage on the recovery of fibrous materials in the ground water. Sample was collected at every 4 hours for 48 hours consecutively. After finishing the 48 hours sample, water sampling was done from each tap after repeated turning on and off the water for 30 seconds at each time. Sample was collected in the two 1.5 liter polyethylene bottle after vigorously shaking the bottle with the same water several times with the flowing tap water. At each paired sample, one bottle was stored stand still at room temperature, and the other sample was filtered immediately after sampling. Water was filtered on the Mixed Cellulose Ester filter with negative pressure. Each sample was divided into upper and lower layer. The other bottle was stored at room temperature standstill for 7 days and filtered in the same fashion as the other pair of sample did. Each MCE filter was divided into 4 pieces and one piece was treated with acetone to make it transparent. Each prepared sample was observed by two researchers under the light and polarizing microscopy, scanning electron microscopy and energy dispersive X-ra microanalysis. Fibers were classified by the morphology and polarizing pattern under the polarizing microscope, and count was done. 1. There was a significant fluctuation in number of the fibers, but there was no specific demonstrable pattern. 2. Non-polarizing fibers frequently disappeared after 7 days's storage. But cluster of fibers were found at the wall of the same container by scratching technique. 3. Polarizing fibers were usually found in between the filter and the manicure pasted area. Possible explanations for this phenomenon will be that either these fibers are very light or have electronic polarity. Hence, these fibers are not able to be attached on the surface of slide glass. 4. Under the scanning electron microscopic examination, the fibers which are not refractive under the light microscopy were identified as glassfiber. Other fibers which is refractive under the polarizing microscopy were identified as magnesium silicate fibers. It is strongly suggested that development of standardized method of sample collection and measurement of fibrous material in the water is needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.219-223
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• 1987

A slightly modified method of Rashid and Potts(1980) to determine riboflavin in milk in which lead acetate was used as a precipitant was employed in tile present study to test applicability to determine that of fish as well. The lead acetate method was found to be sensitive, simple, inexpensive and rapid compared to the modified A.O.A.C. method by Cordon et al. (1979). But higher riboflavin values were obtained in this study than those reported so far. The riboflavin contents of 9 white fleshed fishes were in the range of $0.29\~0.48mg$ per 100g fresh sample. Linear regression equation Y=125.70X+0.71 (R=0.9993) was obtained for the calculation of riboflavin content in the white fleshed fish. Y is the concentration of riboflavin in the final solution to be chocked its OD at fluorometer and X is the dial reading of fluorometer. The stability of riboflavin as the freshness changes during icing storage$(at\;0^{\circ}C)$ was studied with file fish. During the initial stage of storage, the riboflavin content was found to by increased by $14\%$, but the difference was not statistically significant (p>0.05). K-value and VBN-value were increased along with storage time, but Proximate composition was not changed significantly during entire storage of 18 days.