• Journal of the Korean Home Economics Association
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• v.42 no.1
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.63-70
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• 2018

In this study, the fatty acid content and quality characteristics of the massless enegy treated commercial milk products stored at $30^{\circ}C$ were investigated. The pH of pasteurized milk decreased significantly. UHT milk showed also significant decrease in pH to 4.70~5.72 on the 8th day of storage which was higher than control even there was no significant differences. The acidity of pasteurized milk decreased significantly from the 2nd day of storage to 0.13~0.65% in treatments and control and control was 0.94% at the 8th day of storage and 0.35% in the treatment of ultra high temperature milk. The solid content of pasteurized milk was $7.5^{\circ}Bx$ at 1 day after storage, which showed significant differences from the $11.2^{\circ}Bx$ in the treatment. Pasteurized milk showed more bacterial growth in the treatment than in the control. After 4 days of storage, there was no bacterial count in pasteurized milk but it increased significantly $1.9{\times}10^8$ and $4.5{\times}10^6$ each in UHT milk. Lactic acid bacteria were detected in the curd $2.0{\times}10^6$ in the control and $2.0{\times}10^8$ in the treatment at the 4th day. Palmitic acid content in the saturated fatty acid was the highest at 35.4~41.4% in both pasteurized and ultra high temperature milk. In the UHT milk, linolenic acid was significantly increased to 3.8% in the treatment compared with 2.9% in the control at the 4th day of storage. Therefore, commercial ultra high temperature milk with physical treatment to increase beneficial bacteria showed significant difference compared to the control after 5 days of storage in this experiment.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.458-467
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• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.423-430
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• 2015

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.

• Nuclear Engineering and Technology
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• v.53 no.8
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• pp.2427-2444
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• 2021

The lack of plant-side energy storage analysis to support nuclear power plants (NPP), has setup this research endeavor to understand the characteristics and role of specific storage technologies and the integration to an NPP. The paper provides a qualitative review of a wide range of configurations for integrating the energy storage system (ESS) to an operating NPP with pressurized water reactor (PWR). The role of ESS technologies most suitable for large-scale storage are evaluated, including thermal energy storage, compressed gas energy storage, and liquid air energy storage. The methods of integration to the NPP steam cycle are introduced and categorized as electrical, mechanical, and thermal, with a review on developments in the integration of ESS with an operating PWR. By adopting simplified off-design modeling for the steam turbines and heat exchangers, the results show the performance of the PWR steam cycle changes with respect to steam bypass rate for thermal and mechanical storage integration options. Analysis of the integrated system characteristics of proposed concepts for three different ESS suggests that certain storage technologies could support steady operation of an NPP. After having reviewed what have been accomplished through the years, the research team presents a list of possible future works.

• Water for future
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• v.19 no.4
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• pp.329-338
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• 1986

the purpose of this study is to estimate the storage deficit by Run's Characteristics of (-)Run-length and (-)Run-sum. Runoff data are obtained from the guaging stations of Y대-Ju in Hanriver Basin, Wae-Gwan in Nak Dong River Basin and Gyo Am in Geum River Basin. In order to estimate the storage deficit, runhydrographs are established with each return period of 10, 30, ......, 200 years and regression equation is derived from relationship between (-) run-length and storage deficit. From the comparison of estimated reservoir storage with observed values., it was proved that this suggested method can be used for the estimation of the storage deficit.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.220-232
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• 2012

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with mugwort. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of mugwort. As for the color value, the L, a, b value of Duteoptteok decreased as the amount of mugwort increased. Also, the L value decreased by the increase of the storage period. However, the a and b value didn't show any significant difference. For the texture characteristics, as the amount of mugwort increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased; however, the adhesiveness increased. Moreover, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of mugwort, the gelatinization degree increased while the retrogradation degree decreased. The viable cell count and yeast and mold count showed a decreasing tendency as the amount of mugwort increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding mugwort.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.5
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• pp.653-659
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• 2001

This paper is concerned with the development of a new method for making and separating ice in-water and saving floated ice by installing an evaporation panel in an ice storage tank. The new method shows very good heat transfer efficiency than that of the convectional method. It is because the evaporation panel is directly contacted with water in the storage tank. The experiments were performed by varying inlet and outlet refrigerant temperatures of its evaporator. From the experimental results, the operating characteristics of in-water harvest-type ice storage system were investigated by measuring temperature and pressure at each point of the ice storage system and power required to operating compressor respect to the changes of the inlet and outlet refrigerant temperature of evaporator. It can be think that defrost frequency decreased and heavy ice created as the refrigerant temperature of evaporator outlet and defrost setting temperature is low so gotten result can effect to release efficiency. Also, consumption power, condensing heat quantity, refrigerating capacity and performance efficiency decreased as time goes by. Therefore, these results provide the basic data for system optimization, performance improvement and the possibility of application to other fields.

• International Journal of Air-Conditioning and Refrigeration
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• v.6
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• pp.113-123
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• 1998

The present study is to investigate the effect of experimental parameters on the heat transfer characteristics of a spherical capsule storage system using paraffins. N-Tetradecane and mixture of n-Tetradecane 40% and n-Hexadecane 60% were used as paraffins. Water with inorganic material was also tested for the comparison. The experimental parameters were varied for the Reynolds number from 8 to 16 and for the inlet temperature from -7 to 2$^{\circ}C$. Measured local temperatures of spherical capsules in the storage tank were utilized to calculate charging and discharging times, dimensionless thermal storage amount, and the average heat transfer coefficients in the tank. Local charging and discharging times in the storage tank were significantly different. The effect of inlet temperature on charging time was larger than that on discharging time, but the effect of Reynolds number on charging time was smaller than that on discharging time. Charging time of paraffins was faster by 11~72% than that of water with inorganic material, but little difference of discharging time was found among them. The effect of Reynolds number on the dimensionless thermal storage was less during charging process and more during discharging process than the effect of inlet temperature. The effect of the inlet temperature and the Reynolds number on the average heat transfer coefficient of the storage tank was stronger during discharging process than during charging process. The average heat transfer coefficients of the spherical capsule system using paraffins were larger by 40% than those using water.