• Journal of Korea Water Resources Association
• /
• v.46 no.5
• /
• pp.491-504
• /
• 2013

In this study, wave breakings over a shelf region are investigated under irregular wave conditions through laboratory experiments in a wave flume. Numerical simulations based on the Boussinesq-type equations are also conducted. The characteristics of breaking waves such as significant wave height, crest and trough heights, the mean water level and the stable wave height are obtained by analyzing laboratory measurements in detail. Obtained results are compared with those of the Boussinesq-type equations model. A very reasonable agreements is observed. The broken waves over a horizontal bottom asymptotically approach a stable wave height($H_{stable}$). In this study, the relative stable wave height is found as $H_{stable}/h{\fallingdotseq}0.56$ for irregular wave.

• Journal of the Korean GEO-environmental Society
• /
• v.23 no.9
• /
• pp.25-31
• /
• 2022

Attaching shelf to retaining structure leads to a decrease in the total lateral earth pressure. This decrease enables the retaining structures to become more stable, to have small displacement, and to exhibit lower bending moments, the relief shelves effects are analyzed using FEM in order to understand how they stabilize cantilever wall in this study. Several models are varied by changing location and width of shelves to realize earth pressure and displacements of retaining wall. The displacement is getting smaller because earth pressure acting on shelf increases as shelves locations are lower and width is longer. The ground settlement variation effects caused by relief shelves are studied also. The ground settlement increases abruptly where shelf location is between of 0.5H and 0.625H, and settlement decreases suddenly where shelf width is between b/h=0.375 and b/h=0.500. The shelf significantly reduces earth pressure and movement of the wall. This decrease in the lateral pressure increases the retaining structure stability.

• 한국해양학회지
• /
• v.30 no.4
• /
• pp.271-278
• /
• 1995

A study of heavy mineral sands in terms of heavy mineral group and concentration has been carried out by analyzing 88 grab samples from the continental shelf off the southeast coast of Korea. Heavy mineral groups seem to be outlined and classified into four regions in the study area: 1) the western region; high concentrations of stable minerals, such as opaque mineral, magnetite, garnet and ZTR, 2) Korean Trough region; moderate concentrations of stable minerals, 3) the eastern region; abundant altered mineral and amphibole with minor of pyroxene concentration, and 4) the northeastern shelf-break region; low concentration of stable minerals with abundant altered minerals. The sedimentologic natures of four major heavy mineral regions (groupings) seem to be influenced by physical, dynamic and hydraulic milieu and also aerial and/or subaqueous weathering processes. It seems to be, further, plausible that shallow marine waves and currents associated with neritic dynamic condition of transgressive sea might be very effective on the concentration and groupings (sorting) of heavy min-erals in the surficial sediments of the continental shelf. The pyroxene-abundant heavy mineral suite (group), in fact, seems to suggest a sediment source from Japanese Islands.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 1997.06a
• /
• pp.141-141
• /
• 1997

• Journal of Pharmaceutical Investigation
• /
• v.25 no.1
• /
• pp.9-17
• /
• 1995

To stabilize omeprazole(OMP), ethylenediamine(ED) complex of omeprazole(OMPED) was prepared by reaction between OMP and ED in methanol, and the complex formation was confirmed by the instrumental analysis, i.e., IR, DSC, EA, NMR, MS and XRD. The rates of decomposition of OMP and OMPED in aqueous solution and the shelf lives at standard temperature were measured by accelerated stability analysis. The results are summarized as follows; The mole ratio of OMP and ED in OMPED complex is 1:1, the energy of formation within OMPED might be combined between polar imidazole group of OMP with induced a dipole amine group in the readily polarizable ED molecule. At standard temperature the degradation rate constant of OMP in aqueous solution is $2.540{\times}10^{-2}\;hr^{-1}$ and the shelf life is 4.15 hrs, and in the case of OMPED the degradation rate constant is $7.986{\times}10^{-4}\;hr^{-1}$ and the shelf life is 131.96 hrs. So, the OMPED has about 31 times longer shelf life than OMP. The activation energy of OMP and OMPED are 5.23 and 18.55 kcal $mole^{-1}$ respectively. The stability of OMP is dependent chiefly on pH in the solutions and it decomposes readily in acidic medium by hydrogen ion catalized reaction but becomes stable beyond pH 9.0. In case of the ED-complex, OMPED is stable in neutral as well as in dilute acidic solutions even in pH 6, OMPED is very stable to light(UV), that is, the rate constant and shelf life of OMP are $k=1.0188{\times}10^{-2}\;day^{-1}$, $T_{90%}=4.5 \;days$, on the other hand, the those of OMPED are $k=7.138{\times}10^{-4}\;day^{-1}$, $T_{90%}=64.1\;days$, respectively. From the above results, it is thought that new dosage forms could be developed by using the OMPED as a potential OMP complex.

• Food Science of Animal Resources
• /
• v.40 no.5
• /
• pp.813-830
• /
• 2020

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/㎡ and IRAFD-5.0 kW/㎡ at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30-7.29 g/100 g) and proline (3.84-5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

• Journal of Marine Bioscience and Biotechnology
• /
• v.2 no.3
• /
• pp.160-167
• /
• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.

• Journal of Pharmaceutical Investigation
• /
• v.19 no.4
• /
• pp.213-217
• /
• 1989

To formulate the stable preparation of Gingko extract injection and to evaluate the stability of the preparation, Gingko extract aqueous solutions having various pH values were prepared and the stability of ginskoflavonglycoside (GFG) was investlfated by high performance liquid chromatography. The stability of GFG decreased as pH increased, while the water solubility of Gingko extract decreased as pH decreased. The optimal pH of the Gingko extract aqueous solution was found to be pH 6.5. The shelf life $(T_{90%})$ of the Gingko extract aqueous solution of pH 6.5 at $20^{\circ}C$ was extrapolated to be four years.

• Food Science of Animal Resources
• /
• v.28 no.2
• /
• pp.232-239
• /
• 2008

The objective of this study is to estimate the shelf-life of Tteokgalbi containing dietary fiber extracted from rice bran by using the predictive microbiology. This Tteokgalbi was made with 0%, 1%, 2%, and 3% dietary fiber. The number of total viable cells, anaerobic, psychrotrophic, and heat-stable bacteria and coliforms was calculated during 15 days of storage under $4{\pm}1^{\circ}C$ and the obtained data was applied to Baranyi function. The evaluation of fitness between predicted and observed data showed that these were matched in a satisfactory way. Heat-stable bacteria was detected lower than <1 log CFU/g and coliforms were not detected during the storage. The changes of total viable cells and psychrotrophic bacteria in Tteokgalbi were increased gradually, but dramatically increased after 3 days of storage. The models of total viable cells and anaerobic bacteria showed very similar growth trends and values of growth parameters each other. The estimated shelf-life of each Tteokgalbi was calculated from the predictive model of total viable cells and the estimated shelf-life was 1.7, 2.3, 2.3, and 2.4 days, respectively. The results suggested that the prediction of bacteria growth could be used to evaluate the microbiological safety and determine the shelf-life of Tteokgalbi as ready-to-eat food in the local market.

• Journal of Animal Science and Technology
• /
• v.46 no.6
• /
• pp.1023-1030
• /
• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.