• 한국식품조리과학회지
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• 제26권6호
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• 한국수소및신에너지학회논문집
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• 제31권6호
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• pp.564-570
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• 2020

Metal hydride is suitable for safe storage of hydrogen. The hydrogen storage kinetics of the metal hydride are highly dependent on its heat transfer characteristics. This study presents a metal hydride-expended graphite composite with improved thermal conductivity and its hydrogen storage kinetics. To improve the heat transfer characteristics, a metal hydride was mixed and compacted with a high thermal conductivity additive. As the hydrogen storage material, AB5 type metal hydride La0.9Ce0.1Ni5 was used. As an additive, flakes-type expended graphite was used. With improved heat transfer characteristics, the metal hydride-expended graphite composite stores hydrogen four times faster than metal hydride powder.

• 한국수산과학회지
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• 제48권5호
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• pp.631-638
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• 2015

This study evaluated the quality characteristics of semi-dried small squid Idiosepius paradoxus treated with grapefruit Citrus paradisi seed extract (GSE) during refrigerated storage for 6 months. The moisture content and water activity decreased significantly in both control and GSE-treated groups with increasing storage time, but there was no significant difference between groups. During storage, the degree of water activity reduction was lower in the GSE-treated group than in the control. The pH change was similar in both groups during storage. The thiobarbituric acid reactive substances (TBARS) value of the GSE-treated group was lower than that of the control until 4 months of storage, and was subsequently higher than in the control group. The Hunter color L value did not differ significantly during storage between groups, whereas the a and b values decreased significantly (P<0.05) in both groups with increasing storage time. The hardness value of the semi-dried small squid increased with storage time, but there was no statistical difference between GSE treatment and control. There were more viable cells in the control group than the GSE-treated group after 5 months of storage. According to the sensory evaluation, neither the taste, color, odor, nor texture differed statistically during storage between groups, while overall acceptability was significantly lower in the GSE-treated group than the control after 6 months of storage.

• 한국식품영양과학회지
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• 제27권2호
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• 한국식품과학회지
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• 제31권5호
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• pp.1295-1299
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• 1999

CA 저장 중 후지 사과의 내부 기체 농도에 의한 저장 조건의 적합성을 신속하게 판단하기 위한 지표를 얻기 위하여 과실 내부 에틸렌과 이산화탄소의 농도에 따른 과육경도, 적정산도 및 과피 녹색의 유지정도를 조사하였다. 저장 중 사과의 내부 에틸렌 농도가 10ppm 이하에서는 과육경도, 적정산도 및 과피의 녹색이 거의 손실되지 않았으나 약 10ppm 이상에서는 급격하게 손실되었다. 저장 중 사과의 내부 이산화탄소 농도는 낮을수록 높은 과육경도, 적정산도 및 과피의 녹색을 유지하였는데 특히 내부 이산화탄소 농도가 2% 이하인 사과에서 높은 품질특성을 유지하였다 따라서 후지 사과의 CA저장에 적합한 저장조건은 사과의 내부 에틸렌과 이산화탄소 농도를 각각 약 10 ppm과 약 2% 이하로 유지할 수 있는 조건으로 판단되고, 사과의 내부 에틸렌과 이산화탄소 농도는 저장조건의 적합성을 판단하는 지표로 사용 가능하였다.

• 정보저장시스템학회논문집
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• 제2권1호
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• pp.65-70
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• 2006

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDD and design the slider using near-field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is supposed to model as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.

• Structural Engineering and Mechanics
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• 제13권6호
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• pp.653-670
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• 2002

In order to ensure the structural dynamic stability of moving liquid-storage containers, the flow motion of interior liquid should be appropriately suppressed by means of mechanical devices such as the disc-type elastic baffle. In practice, the design of a suitable baffle requires a priori the parametric dynamic characteristics of storage containers, with respect to the design parameters of baffle, such as the installation location and inner-hole size, the baffle number, and so on. In this paper, we intend to investigate the parametric effect of the baffle parameters on the transient dynamic behavior of a cylindrical fuel-storage tank in an abrupt vertical acceleration motion. For this goal, we employ the ALE (arbitrary Lagrangian-Eulerian) kinematic description method incorporated with the finite element method.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 대한기계학회논문집B
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• 제24권1호
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• pp.50-59
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• 2000

An experimental study has been carried out in order to investigate the heat storage characteristics for a latent heat storage tank with horizontal shell and tube type. The heat exchanger consisted of horizontal cylindrical capsules with a staggered tube bank layout. Based on the obtained data, the effects of flow rate and inlet fluid temperature on the melting time and heat storage rates were examined. It is found that the melting time decreased with increase of the flow rate and the inlet temperature. Results also show that at the initial stage of heat transfer the heat storage rate represents the maximum value and rapidly decreases.

• 한국수소및신에너지학회논문집
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• 제19권1호
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• pp.90-102
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• 2008

Hydrogen storage is widely recognized as a critical enabling technology for the successful commercialization. There are a few different approaches for hydrogen storage technology. In this paper, characteristics of hydrogen storage technologies were analyzed from the literature survey. Also, The technology trend of hydrogen production was scrutinized based on patent analysis. In patent analysis the search range was limited to the open patents issued from 1996 to 2006. The technology trend of hydrogen storage was assessed by classifying each patent based on the publishing year, country, and the type of storage technology.