• 정보저장시스템학회논문집
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• 제2권4호
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• pp.219-223
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• 2006

Near field recording(NFR) technology has been considered as a strong candidate to surpass the far-field diffraction limit imposed by the nature of light in present optical disk drives such as CD, DVD, and BD(Blu-ray Disk). In this paper, we suggest novel inside near-field dual layer recording concept using elliptic shape solid immersion lens(ESIL).

• 한국태양에너지학회 논문집
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• 제24권1호
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• pp.7-12
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• 2004

Mixtures type PCM, $H_2O$-NaOH that has relatively large capacity of the latent heat and long duration of phase change temperature was developed and experimentally analyzed for the low temperature storage of the food and medical products. The results could be summarized as follows; 1. Borax as nucleating agent and acrylic polymer as thickening agent were added to $H_2O$ to prevent the supercooling and phase separation. 2. Phase change (solid$\leftrightarrows$liquid) duration of $H_2O$ added with NaOH was prolonged longer 50% than that of pure $H_2O$. 3. Phase change temperature of the latent heat material, $H_2O$-NaOH was $1.5\sim2^{\circ}C$ the maximum latent Heat was 279 kJ/kg at the NaOH addition of 1.3 wt.%. 4. The specific heat of $H_2O$-NaOH at the solid and liquid state was increased in proportion to the wt.% of NaOH, when NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the specific heat of the solid state was increased from 3.19 kJ/kg to 5.84 kJ/kg and that of liquid state from 7.8 kJ/kg to 10.28 kJ/kg. 5. When NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the total heat storage capacity composed of sensible and latent heat was $313\sim331.3$ kJ/kg and the maximum heat storage capacity was occurred at NaOH addition of 1.30 wt. %.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 농업과학연구
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• 제49권2호
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• pp.341-355
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• 2022

This research was to examine the differences in post-harvest quality of melons depending on the harvest time after fruit setting. Musk melon cultivar 'K3' plants were grown in glass house conditions with a hydroponic system, and the fruits were harvested at 50, 60, and 70 days after fruit setting. The post-harvest characteristics of melons stored at 7℃ were measured over 32 days. The harvested fruits at 50, 60, 70 days after fruit setting did not differ significantly in weight, height, or size. Solid sugar content was highest in the fruits harvested at 70 days after fruit setting, but firmness, L* value, and respiration rate were highest in the fruits harvested at 50 days after fruit setting. When the harvested melons were stored at 7℃, 'K3' melons responded differently according to the harvest days after fruit setting. The major changes during storage of 'K3' melons can be summarized as follows: Firmness, respiration, moisture content, and general appearance index during storage were highest in the melons harvested at 50 days after fruit setting, but soluble solid content, fresh weight loss, and sensory evaluation were high in the melons harvested at 60 and 70 days after one. During storage at 7℃, there were no significant differences in the appearance of 'K3' melons harvested at different periods after fruit setting, but difference in soluble solid content and taste were noted. It is recommended that the fruit of 'K3' melon plants be harvested about 60 days after fruiting to provide consumers with the highest quality for taste and for storage.

• 한국CDE학회논문집
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• 제5권4호
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• pp.293-300
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• 2000

The non-manifold geometric modeling technique is to improve design process and to Integrate design, analysis, and manufacturing by handling mixture of wireframe model, surface model, and solid model in a single data structure. For the non-manifold geometric modeling, Euler operators and other high level modeling methods are necessary. Boolean operation is one of the representative modeling method for the non-manifold geometric modeling. This thesis studies Boolean operations of non-manifold model with the data structure of selective storage. The data structure of selective storage is improved non-manifold data structure in that existing non-manifold data structures using ordered topological representation method always store non-manifold information even if edges and vortices are in the manifold situation. To implement Boolean operations for non-manifold model, intersection algorithm for topological cells of three different dimensions, merging and selection algorithm for three dimensional model, and Open Inventor(tm), a 3D toolkit from SGI, are used.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.11-15
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• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.

• 정보저장시스템학회논문집
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• 제4권1호
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• pp.1-5
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• 2008

Super-resolution near-field structure (super-RENS) technology and solid immersion lens (SIL) based near-field (NF) technology have been expected as promising approaches to increase data capacity or areal density of optical disc. Super-RENS technology has been studied until now using mainly numerical aperture (NA) of 0.85 far-field optical system and possibility of tangential data density increment have been presented. NF technology has been studied with NA over 1 and presented demonstration of removable performance. To achieve much higher density, approach to increase NA of super-RENS by NF technology (Near-Field Super-Resolution, NFSR) can be a candidate and we think this technology would be advantageous compared to wavelength reduction or much higher NA increment of NF technology or much smaller effective optical spot size reduction of far-field super-resolution technology. In this paper we present readout result of ROM media having monotone pits using NF optical system with wavelength of 405nm and NA of 1.84 surface type SIL. GeSbTe material was used for super resolution active layer and pit length is 37.5nm which is shorter than resolution limit 55nm. We present the feasibility of NFSR technology by confirming the CNR threshold according to readout power (Pr) and CNR 33dB over threshold Pr.

• 전자공학회논문지
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• 제53권12호
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• pp.94-102
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• 2016

최근 고성능의 SSD(Solid State Drive)가 등장하면서 단일노드의 입출력 성능이 대폭 상향되었다. 이에 SSD를 기반으로 하는 차세대 저장장치 플랫폼이 주목을 받게 되었고, 고속 연산이 필요한 서버 또는 데이터 센터 등에서 SSD 기반 저장장치를 구축하는 시도가 증가하고 있다. 그러나 SSD는 단위용량당 비용이 고가이기 때문에, SSD 기반 저장장치를 구성하기에는 아직 어려움이 있다. 따라서, 본 논문은 저가와 큰 용량이 장점인 HDD(Hard Disk Drive)와 SSD가 통합된 저장장치에서 파일을 관리하는 소프트웨어 HyPLVM(Hybrid Priority Logical Volume Manager)을 소개한다. HyPLVM은 사용자가 접근하는 파일, 디렉터리를 분석하여 파일에 우선순위를 부여하고, 이 우선순위 값에 따라 높으면 SSD에, 낮으면 HDD에 저장되도록 관리한다. 이로써, 접근빈도가 많은 파일에 한에서 SSD로 구성된 저장장치와 버금가는 입출력 성능을 산출하면서 저장장치 구축비용을 절감한다.

• 생물환경조절학회지
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• 제19권4호
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• pp.366-371
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• 2010

예냉(2, 4, $8^{\circ}C$)과 저장온도(4, 8, $10^{\circ}C$)가 수출용 딸기 '매향'과 '수경'의 저장성에 미치는 영향을 알아보고자 본 연구를 수행하였다. 2010년 3월 16일에 숙도 70%의 과실을 진주지역 온실에서 수확하였다. 농가의 예냉기에서 3시간 동안 예냉한 딸기를 30분만에 실험실로 수송하였고, 즉시 챔버에 저장하였다. 예냉을 위해 농가 현장에 설치되어 있는 간이 예냉기를 이용하였다. 저장하는 동안 딸기의 무게변화, 경도, 색도, 당도, 잿빛곰팡이병 발생율을 이틀 간격으로 3월 16일부터 3월 30일까지 조사하였다. 두 품종 모두 경도, 당도, 색도는 '매향'보다 '수경'이 높았고, $4^{\circ}C$에 저장 하였을 때 경도와 당도함량이 가장 높았다. 숙도가 진행됨에 따라 경도와 당도는 감소하는 경향을 보였다. 또한 모든 온도처리에서 저장기간이 경과함에 따라 무게의 변화가 감소하였다. 잿빛곰팡이병은 $10^{\circ}C$에 저장하였을 때 발생율이 가장 높았다. 따라서 딸기의 신선도를 장기간 유지하기 위해서는 두 품종 모두 $2^{\circ}C$에 예냉하여 $4^{\circ}C$에 저장하는 것이 효과적인 것으로 판단된다.

• ETRI Journal
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• 제42권1호
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• pp.129-137
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• 2020

All-solid-state batteries are promising energy storage devices in which high-energy-density and superior safety can be obtained by efficient cell design and the use of nonflammable solid electrolytes, respectively. This paper presents a systematic study of experimental factors that affect the electrochemical performance of all-solid-state batteries. The morphological changes in composite electrodes fabricated using different mixing speeds are carefully observed, and the corresponding electrochemical performances are evaluated in symmetric cell and half-cell configurations. We also investigate the effect of the composite electrode thickness at different charge/discharge rates for the realization of all-solid-state batteries with high-energy-density. The results of this investigation confirm a consistent relationship between the cell capacity and the ionic resistance within the composite electrodes. Finally, a concentration-gradient composite electrode design is presented for enhanced power density in thick composite electrodes; it provides a promising route to improving the cell performance simply by composite electrode design.