• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.9
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• pp.4349-4358
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• 2012

ASRP(Ammunition Stockpile Reliability Program) Data is stored and operated in the field of evaluating the ammunition is not only the only field data but also the ammunition performance-oriented data can determine objectively the power of the artillery. However, ASRP has been used as a yardstick to judge the status of ammunitions stockpiled in the field. On the other hand re-evaluation of the accumulated data and in-depth research have not been carried out. A Study on the Effective Management of Artillery Ammunition using ASRP data suggests how to utilize the ASRP data to analyze and manage existing artillery forces whose focus is centered on increasing the performance of artillery ammunitions through setting the test intervals of deployed stockpiled ammunitions, forecasting the shelf-life of ammunitions, and analyzing the effectiveness of the military strength through modelling and simulation.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.597-602
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• 2005

Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step). $Q_{10}$ values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed $Q_{10}$ values of 3.45, 1.77, and 1.99, respectively. Although $Q_{10}$ value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same $Q_{10}$ value to predict shelf stability of emulsified ginseng drink is not appropriate.

• Journal of Biosystems Engineering
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• v.42 no.1
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• pp.62-68
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• 2017

Purpose: The storage life of pearl millet-based, deep fried, ready-to-eat snacks, packaged in aluminum-laminated polyethylene having a thickness of $50{\mu}m$ (with and without nitrogen) was evaluated under storage conditions of $38{\pm}2^{\circ}C$ and 90% RH. Methods: The moisture content, free fatty acids (FFA), peroxide value, and crispness of the snack were evaluated throughout the storage period. The moisture content, FFA, and peroxide value increased with an increase in storage period, but the increase was less in packages flushed with nitrogen gas. The crispness decreased with an increase in the storage period, for snacks both with and without nitrogen packages. However, the decrease was less in nitrogen-flushed packages. FFA and peroxide values were strongly correlated with the moisture content of the snack. The storage life of the snack was found to be 60 and 45 days in packages with and without nitrogen respectively. Conclusions: The snack's predicted storage life, for snacks with and without nitrogen packages, was determined as 294 and 254 days respectively.

• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.38-46
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• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Food Science and Preservation
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• v.13 no.2
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• pp.154-160
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• 2006

Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage. $Q_{10}-values$ for shelf-life were in the range of $2.13{\sim}2.59$. When sensory evaluation was 2.5 at $50^{\circ}C$, storage period was 6.83 weeks. And shelf-life calculated by $Q_{10}-values$ were 73.89, 34.21 and 13.21 weeks in $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.897-903
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• 1996

The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures $(4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;$40^{\circ}C)$ using n-hexanal content and fatty acid composition as a measure of deterioration. The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 14.07 kcal/mole and $Q_{10}$ value of 2.22. The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant. The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid. The n-hexanal activation energy was 18.36 kcal/mole, and $Q_{10}$ value was 2.84. Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature $(21^{\circ}C)$.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.306-310
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• 1991

A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.

• Journal of Applied Reliability
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• v.16 no.3
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• pp.208-215
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• 2016

Purpose: ASRP for the domestic development guided missiles requires not only for the reliability evaluation of the products in storage but also for the life cycle management of the products including development prototypes and initial production items. Methods: For this purpose, it should be performed to build a performance database before and after the accelerated aging test with shelf life items including development prototypes and initial production items, based on which the lifetime prediction should also be carried out. In addition, HILS must be applied for the acceptance test with the initial and follow-up production items, and also for ASRP for the long-term storage products in order to secure systematic quality assurance. Results: The results for the life cycle reliability Improving of domestic development of guided missiles are DB building of prescription Item performance, active application of HILS, Management associated with guided missiles life cycle and to Secure technology data about the introduction of foreign guided missiles. Conclusion: Furthermore, it is demanded that DTaQ, the managing agency of ASRP, actively take part in the process to maintain reliability engagement consistency over the life cycle of guided missiles.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.321-326
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• 2006

The danger of self-ignition of single base propellants will increase with time. Therefore, a good prediction of the safe storage time is very important In order to determine the remaining shelf1ife of the propellants, the content of stabilizer is determined. The propellants stored under normal storage conditions about 10 to 18 years were investigated and accelerated aging test was carried out by storing propellant sample at higher temperature. Finally, we analyzed the results by various methods in order to show the best way to predict the realistic shelflife. The safe storage life of the propellants will be 24 years, at least 15 years. In case of applying Arrhenius's law, using the reaction rate constant at $28^{\circ}C$ to $30^{\circ}C$ to predict the shelflife by accelerated aging test is reasonable for a good prediction.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.45-51
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• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.