• 정보저장시스템학회논문집
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• 제6권1호
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• pp.31-36
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• 2010

Data storage related with writing and retrieving requires high storage capacity, fast transfer rate and less access time. Today any data storage system cannot satisfy these conditions, however holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System can be constructed without mechanical actuating part so fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this research, to correct errors of binary data stored in holographic data storage system, a new method for reduction errors is suggested. First, find cluster centers using subtractive clustering algorithm then reduce intensities of pixels around cluster centers. By using this error reduction method following results are obtained ; the effect of Inter Pixel Interference noise in the holographic data storage system is decreased and the intensity profile of data page becomes uniform therefore the better data storage system can be constructed.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2009년도 춘계학술대회 논문집
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• pp.1924-1930
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• 2009

According to Korea Standard Association (KSA-0013) storage facilities are so broadly defined that one cannot easily understand the area and contents of storage facilities. Generally speaking warehouse represents storage facilities which links two nodes in various logistics activities, and storage facilities should contain other facilities like mechanization equipment, automation equipment, information equipment, etc. This study is to show the direction of the evaluation method on the effectiveness of standardized storage facilities. The storage facilities treated in this research are not only storage facilities like warehouse but also storage supporting facilities like mechanization equipment, automation equipment, information equipment, etc. The method for evaluating the effectiveness of standardized storage facilities is to developing some measure of effectiveness (MOE) which represents the entire standardized effectiveness of storage related facilities. This study has originality in that the method for evaluation of standardized storage facilities has not been developed up to now.

• 한국해양공학회지
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• 제2권1호
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• pp.176-182
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• 1988

The exergy analysis on the heat storage performance of the senible heat storage unit which consists of the heat storage material in the concentric annulus and the hot fluid flowing through the inner tube is performed. Heat transfer characteristics which are necessary for the performance of the exergy analysis is obtained from the energy balance equations and the second law of thermodynamics. As the index of heat storage performance, the exergy lossnumber $N_{s}$, and exergy storage ratio from the concepts of the second law of thermodynamics are defined. Results are ovtained for the grometry of the storage unit, the Biot number Bi, ambient temperature $T_{o}$ as parameters. From these results the exergy storage ratio can be considered as the efficiency of the hat storage unit and is introduced as a guide to design.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• 대한산업공학회지
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• 제25권2호
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• pp.274-281
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• 1999

In this paper, we determine the required storage capacity of a unit-load automated storage/retrieval system(AS/RS) under random storage assignment(RAN) and n-class turnover-based storage assignment(CN) policies. For each of the storage policies, an analytic model to determine the optimal storage capacity of the AS/RS is formulated so that the total cost related to storage space and space shortage is minimized while satisfying a desired service level. A closed form of optimal solutions for the RAN policy is derived from the model. For the CN policy, an optimal storage capacity is shown to be determined by applying the existing iterative search algorithm developed for the full turnover-based storage(FULL) policy. Finally, an application of the approach to the standard economic-order-quantity inventory model is provided.

• Journal of Biosystems Engineering
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• 제33권3호
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• pp.167-172
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• 2008

The objective of this study was to investigate the adequate storage method that was able to maintain the high quality of rough rice according to storage methods and period. The quality change of the rough rice during the storage period was evaluated by storage method such as cooling bin using winter cold air, ordinary temperature bin, freezing, refrigeration and indoor storage. Moisture content, brown rice whiteness, hardness, crack ratio and germination ratio were measured in this study. Moisture content of rough rice stored in cooling bin using winter cold air and ordinary temperature bin were decreased by 0.07% and 0.42%, respectively, which were lower than the other storage method. The hardness of brown rice increased in order of storage method such as winter cooling bin, normal bin, freezing storage, refrigeration storage and indoor storage. Crack ratio by indoor and ordinary temperature bin storage were increased by 2.68% and 3.63%, respectively, whereas cooling bin using winter cold air, refrigeration and freezing storage showed below 1.0%. The highest germination rate was found in cooling bin using winter cold air. As a result, cooling bin using winter cold air can be evaluated for the adequate storage method of rough rice.

• 한국주거학회논문집
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• 제13권5호
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• pp.51-58
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• 2002

The purpose of this study is to examine residents' perception and needs for storage according to the family life cycle. In order to achieve our goal, the questionnaire survey is used. We sample the questionnaire surveys of 250 apartment households in Seoul. The data collect by the questionnaire survey was analyzed by examining the frequency, percentage on the SPSS/PC+ Statistics package. The results of the study are obtained as follows: 1) In research on the actual storage condition, residents tend to feel constraint on storage of the season goods and the storage satisfaction on the service area is founded lowest. Therefore, it is needed more efficient space plan on the balcony storage and the interior storage for the season goods. 2) In research on the storage consciousness and attitude, residents tend to keep the goods of no use and prefer to arrange neatly rather than use conveniently. Therefore, it is needed more efficient space in the balcony for the storage of the goods of no use and the colsed furniture rather than the open furniture is suited for arrangement. 3) In research on the storage needs, needs for the built-in furniture in all family life cycle show highly and residents want to a space for the exclusive use of the storage. In a solution, we propose to equip with the interior storage and the exterior cooperative storage

• 한국축산식품학회지
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• 제20권2호
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• 설비공학논문집
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• 제29권8호
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• pp.429-436
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• 2017

There are three main methods to store heat energy; sensible heat storage, latent heat storage, and thermochemical heat storage. Thermochemical heat storage has the highest storage density among the three methods, so this study focused on the thermochemical heat storage method. Experiments were conducted in this study with Zeolite 13x as thermochemical material in a large-scale reactor with 8 kg of Zeolite 13x. Experiments analyzed storage density of Zeolite 13x with respect to four different heating temperatures ($50^{\circ}C$, $100^{\circ}C$, $150^{\circ}C$, $200^{\circ}C$) in heat storage process. As a result, they showed 40~50 percent of storage efficiency in the experiment. Experiments also revealed that reactions between Zeolite 13x and water vapor were reversible and stable, but efficiency of the system was low, compared with sensible heat storage systems or latent heat storage systems.

• 한국식품영양학회지
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.