• Animal Bioscience
• /
• v.35 no.2
• /
• pp.236-246
• /
• 2022

Objective: The objective of this study was to investigate the effect of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying hens' performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% PSM, for a 6 week period. Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs 0.21 g/100 g) and linoleic acid (20.65 vs 18.37 g/100 g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5℃) and room temperature (21℃) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh unit in eggs stored 28 days at 21℃ and lower albumen pH values for the overall storage time, both at 5℃ and 21℃, proving the antioxidant effect of pumpkin. Conclusion: Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.3
• /
• pp.21-27
• /
• 1982

A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied. The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at $0.75\;a_w$ The activation energies obtained from the Arrhenius plot ranged 12.5 to 16.5 Kcal/mole. From these energies of activation, the $Q_{10}$ values at $45^{\circ}C$ showed 1.9 to 2.3 and both activation energy and $Q_{10}$ values were reduced with increase in $a_w$ Shelf-lives, the time to reach an 0.15 O.D./g solid at which severe brown color change could be de ectable, decreased rapidly as the temperature and water activity increase. A storage study under a square-wave fluctuating temperature condition (at 35 and $55^{\circ}C$ periodically with 7 days interval), the rate constants at all water activities used in the experiments were higher than those at $45^{\circ}C$, the mean temperature of the cycle which affects other kinetic parameters including activation energies, $Q_{10}$ values and finally the shelf-lives. The data obtained from the fluctuating temperaure storage study will be used in prediction of shelf-life. The shelf lives assessed at $25^{\circ}C$ from the accelerated shelf-life tests ranged from 179 daysat $0.75\;a_w$ to 302 days at $0.44\;a_w$.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.12
• /
• pp.339-345
• /
• 2020

In the field of defense, one-shot devices such as missiles are stored for a long period of time after they are manufactured, so it is essential to predict their storage life. A study was conducted to find the shelf life of a Li-ion battery used in one-shot devices. To do this, a Li-ion battery that has been used in weapon systems for more than 5 years was secured. A non-functional test was performed on the battery to check for external changes or failures. After the non-functional test, a discharge test was performed to measure the performance after storing it. Through the test, the performance was checked, including the initial charging voltage, discharge time, and battery temperature, and the trend of the change was identified. An F-test, One-way ANOVA, and regression analysis were performed to verify the aging, and the shelf life of the battery was estimated by an approximation formula that was derived through a regression analysis. As a result of the ANOVA, the p-value was less than the reference value of 0.05, and the performance of the battery decreased by more than 15% after a certain period of time. This change is assumed to result from the change in physical properties of the lithium polymer cell.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.40 no.6
• /
• pp.1091-1101
• /
• 2015

Cache mechanism, which has been a research subject for a significant period of time in computer science, has become realized in the form of web caching in network practice. Web caching has various advantages, such as saving of network resources and response time reduction, depends its performance on cache replacement policy, therefore, analysis and consideration of the environment in which a web cache operates is essential for designing better replacement policies. Thus, in the current web environment where is rapidly changing relative to the past, a new cache replacement policy is necessary to reflect those changes. In this paper we stipulate some characteristics of the web at present, propose a new cache replacement policy, and evaluate it.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.3
• /
• pp.226-232
• /
• 1988

Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated thorough the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and result in progressive development of brown pigments in the affected food systems. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the browning development in green ten. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35,45 and $55^{\circ}C$. Author portion of the sample of which the water activities were controlled in the same manner was stored at 35 and $55^{\circ}C$ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT). The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged $1.5{\sim}2.4kcal/mole$ and $Q_{10}$ values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at $25^{\circ}C$, the time to reach 1.02 O.D./g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.9
• /
• pp.64-72
• /
• 2020

DELAY M9 is an ammunition used in combination with the fuse M904 and M905 of aviation drop-off ammunitions. Due to the properties of the ammunition, the performance or safety of the ammunition cannot be verified until it is used, because of its one-time function, no reproduction and is finally destroyed at the same time. Long-term storage of ammunition in use by the army is inevitable due to its operational characteristics, and a test evaluation is required to maintain and verify the performance of stored ammunition for immediate use in case of emergency. This paper estimates the reliability and shelf life of the DELAY M9 ammunition by using the test data obtained through ASRP performed from the past to the present. The result of the performance evaluation test for the currently stored DELAY M9 ammunition is analyzed, and the reliability and shelf-life of the stored ammunition are assessed by examining the number of defects according to the storage time and production year. This research result can be used to manage the stored ammunition, such as ASRP planning and evaluation test, result analysis and munition state decision.

• Journal of Applied Reliability
• /
• v.17 no.1
• /
• pp.1-10
• /
• 2017

Purpose: This study aims at omitting the initial testing of the ASRP by determining the initial test year. Methods: This study is to determine of the initial test year for one-shot system using validity assessment of drugs. Results: Procedures for determining the initial test duration of the one shot system and examples of omitting the tests are presented. Conclusion: Using this method, the time and labor required for testing can be saved by omitting the initial testing of ASRP.

• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.889-893
• /
• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• Korean Journal of Food Science and Technology
• /
• v.22 no.1
• /
• pp.82-87
• /
• 1990

To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.291-297
• /
• 1982

In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and $55^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of $25^{\circ}C$. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420 nm, 106 days at aw=0.44, $35^{\circ}C$, and 41 days at aw=0,65, $55^{\circ}C$, These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, $25^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, $35^{\circ}C$, and 30 days at aw=0.75, $55^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days . at aw=0.44 to 0.75, $25^{\circ}C$ storage.