• 정보저장시스템학회논문집
• /
• 제10권1호
• /
• pp.7-13
• /
• 2014

The Blu-ray Disc Recordable(BD-R) is one of strong candidates for archival application among optical media formats, because of its large capability. However, the well-defined accelerated aging test conditions and evaluation criteria have not yet been fully confirmed for BD-R. In this study, the data stability and degradation aspect of BD-R were analyzed by the random-symbol error rate(R-SER) measurement after the accelerated aging test. And a reasonable test condition of accelerated aging for BD-R and the appropriate evaluation criterion using R-SER measurement were discussed.

• 한국식품저장유통학회지
• /
• 제1권2호
• /
• pp.81-86
• /
• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.

• 한국작물학회지
• /
• 제30권2호
• /
• pp.201-206
• /
• 1985

유전자원의 장기 안전보존 관리의 기초자료를 얻고자 농촌진흥청 종자저온 저장실에 보관되어 있는 수도 품종중 저장기간이 96, 86. 55, 20개월된 일반계 3품종, 다수계 1품종 모두 4품종을 공시하고 저장조건에 따른 발아력을 30~32$^{\circ}C$와 15~17$^{\circ}C$에서 시험 조사한 결과를 요약하면 다음과 같다. 1 저장온도에 따른 발아율은 30~32$^{\circ}C$의 발아적온에서는 공시품종 모두 89 % 이상이었고 15~17$^{\circ}C$의 저온에서도 통일을 제외하고는 80 % 이상의 발아율을 보였으며 평균 발아일수 및 발아계수도 저장온도에 따른 차이는 인정할 수 없었다. 2. 저장기간에 따른 발아는 30~32$^{\circ}C$의 발아적온에서는 발아율, 평균 발아일수 및 발아계수의 차이가 없었으며 15~17$^{\circ}C$의 저온에서는 저장기간이 길수록 평균 발아일수가 길었고 발아율 및 발아계수가 낮은 경향이었으며 다수계품종(통일)이 일반계품종에 비하여 저온에서의 발아율이 낮았다. 3. 저장기간이 길수록 이당 발아 개체의 출현율이 높은 경향이었다. 4. 저장시 종자내 수분 함량이 높고 공기유통이 되지않는 용기(polyethlene)의 밀봉저장에서 발아력의 상실이 빨랐다.

• 방사성폐기물학회지
• /
• 제4권2호
• /
• pp.139-152
• /
• 2006

사용후핵연료 건식저장용기는 낙하사고조건에서 캐니스터의 건전성이 입증되어야 한다. 낙하사고조건은 캐니스터를 건식저장용기에 장입하기 위하여 저장용기의 상부에서 크레인으로 취급하는 도중에 캐니스터가 저장용기 내부의 받침대로 자유 낙하하는 조건이다. 저장용기 내부의 받침대는 이러한 조건에서 캐니스터의 구조적 건전성을 유지하도록 완충효과가 좋아야 한다. 본 연구에서는 다양한 저장용기 내부 받침대 에 대한 3차원 유한요소해석을 통하여 낙하사고조건에서 캐니스터의 구조적 건전성을 향상시킬 수 있는 구조를 결정하였다. 저장용기 내부 받침대는 탄소강으로 만들어진 원통 쉘의 내부에 콘크리트를 장입한 구조와 받침대 높이의 변화 없이 콘크리트 높이의 1/4정도에 탄소강과 폴리우레탄폼을 이용한 구조물을 사용하여 완충효과를 보완하고자 수정된 구조를 고려하였다. 완충체의 형상 및 구조를 결정하기 위하여 십자형상이나 원형의 탄소강 구조물을 받침대 상부에 위치하여 그 영향을 알아보았다. 이때 탄소강 구조물의 두께를 24 mm, 12 mm, 6mm로 변화를 주었다. 또한, 탄소강 구조물 사이에 충진하는 폴리우레탄폼의 밀도에 대한 영향을 알아보았다.

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

• Journal of Microbiology and Biotechnology
• /
• 제24권2호
• /
• pp.209-216
• /
• 2014

The efficiency of gamma irradiation (0, 1, 5, 10, 15, 20, and 30 kGy) as a sterilization method of corn samples (30 g) artificially contaminated with Fusarium moniliforme stored at normal condition ($25^{\circ}C$ with approximate relative humidity (RH) of 55%) and optimal condition ($25^{\circ}C$ with a controlled RH of 97%) was studied. The results showed that the fungal growth and the amount of fumonisin were decreased as the dose of gamma irradiation increased. Gamma irradiation at 1-5 kGy treatment significantly inhibited the growth of F. moniliforme by 1-2 log reduction on corn samples (P < 0.05). Sublethal effect of gamma irradiation was observed at 10-20 kGy doses after storage, and a complete inactivation required 30 kGy. Fungal growth and fumonisin production increased with higher humidity and longer storage time in all corn samples. This study also demonstrated that there was no strict correlation between fungal growth and fumonisin production. Storage at normal condition significantly resulted in lower growth and fumonisin production of F. moniliforme as compared with those stored at optimal condition (P < 0.05). Gamma irradiation with the dose of ${\geq}5$ kGy followed by storage at normal condition successfully prolonged the shelf life of irradiated corns, intended for human and animal consumptions, up to 7 weeks.

• 한국식품과학회지
• /
• 제30권1호
• /
• pp.168-174
• /
• 1998

이 연구는 발효유 제조시 사용되는 Lactobacillus acidophilus NCFM이 생산하는 lactic acid의 생성변이를 조사하므로써 발효유 제조시 D(-)-lactic acid의 함량을 최소화하고 보존 중의 D(-)-lactic acid의 함량도 최소화하므로써 보다 인체에 유익한 발효유의 제조를 위한 기초적인 정보를 제공하기 위하여 실시되었으며, 그 결과는 다음과 같다. 발효온도는 $37^{\circ}C$에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 비율도 가장 낮았다. 보존온도에 따른 변이에서는 저온에서 후산생성도 적었으며, D(-)-lactic acid의 비율도 가장 낮았다. 또한 처리에 따른 산생성에서는 호기상태에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 함량이 가장 낮았다.

• 한국축산식품학회지
• /
• 제38권5호
• /
• pp.959-969
• /
• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• Journal of Biosystems Engineering
• /
• 제17권3호
• /
• pp.260-271
• /
• 1992

Fruits are generally subjected to mechanical forces during harvesting, handling, and transportation that may cause damage in the form of bruises, punctures, and cracks. In order to prevent damage, and insure better quality fruits for consumers, it is very essential to study physical properties of these materials. The studies were conducted to examine the effect of storage period, storage condition, and other factors, such as loading rate and initial strain, on the stress relaxation behavior of the fruit flesh, and develop nonlinear viscoelastic models to represent its stress relaxation behavior. The following results were obtained from the study : 1. Since the viscoelastic behavior of the fruits flesh was nonlinear, the behavior was satisfactorily modelled as follows ; $${\delta}({\varepsilon},\;t)={\varepsilon}^A[B\;{\exp}(-Ct)+D\;{\exp}(-Ft)+G(-Ht)]$$ But, for the every strain applied, the stress relaxation behavior of the fruit flesh, such as apple and pear, could be well described by the Generalized Maxwell model, respectively. 2. The effect of loading rate on the stress relaxation behavior was remarkable. The higher loading rate resulted in the higher initial stress, and the faster stress relaxation. 3. The higher initial strain resulted in the higher initial stress, and stress relaxed at the large initial strain was also much higher than at the small initial strain. 4. Stress relaxation rate and quantity stored in the fruits at the low temperature storage were much higher than those at the normal temperature storage in the same storage period. Also, in all fruits tested, the longer storage period was the more relaxation rate and quantity were shown. These trends in the normal temperature condition was the more significant than in the low temperature condition.

• 한국식품저장유통학회지
• /
• 제5권4호
• /
• pp.320-325
• /
• 1998

본 연구에서는 석량, 미원 2품종의 풋콩을 실험재료로 사용하여 냉동 저장전 전처리 기술의 일환인 blanching 및 염장처리를 행하여 냉동저장 중 어떠한 영향을 미치는지를 조사하였다. 품질평가로는 수분함량, 색도, Vitamin C 함량의 변화, peroxidase와 lipoxygenase 활성 및 경도를 살펴보았다. 수분함량의 변화는 무처리 경우에는 현저한 감소를 보여주었으나, blanching 처리구와 염처리구는 저장기간 중에도 큰 변화를 변화를 보이지 않았다. Vitamin C 함량에서는 blanching 처리한 것이 열에 의한 영향 때문에 무처리한 것보다 함량이 줄어든 반면 염장 처리구에서는 높은 비타민 C 함량을 나타내었다. 또한 콩의 맛에 관여하는 효소인 peroxidase와 lipoxygenase의 경우 전처리 공정으로 blanching이나 염처리만으로는 충분히 불활성화 시키지 못하였으나, -2$0^{\circ}C$의 냉동저장 후 lipoxygenase활성은 90%정도 불활성화 된 것으로 나타났다. 그리고 경도를 살펴본 결과, 미원과 석량 모두 blanching처리구가 다소 높은 경도를 보인 반면, 염처리구에서 미원은 경도가 급격히 감소하는 경향을 볼 수 있었으며, 석량의 경우는 약간 감소하는 경향을 보였다. 이상의 결과, 본 연구에서는 염처리조건으로 2%, 180분 동안 염장 처리한 것이 가장 적당한 것으로 나타났다. 그리고 풋콩을 수출용으로 저장하기 위해서는 저장에 앞서 전처리 공정이 필요하며, blanching이나 염처리를 한다면 풋콩의 품질변화를 최소화하고 저장 기간을 연장시킬 수 있으며, 또한 콩의 조리 시 염의 첨가로 조직을 연화시켜 cooking시간을 단축시킬 수 있으리라 기대된다.