• 대한가정학회지
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• 제28권4호
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• pp.51-63
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• 1990

The purpose of this study is to find out the present conditions and the residents' satisfaction with the storage spaed and furniture in apartment smaller than 40 pyoun(132㎡). The following were investigated; 1. the rate of residents using beds and their future desire for using beds. 2. the rate of households that have built-in furniture, and residents' desire for having them. 3. types of storage furniture more needed. 4. residents' level of satisfactio with the present storage space. 5. the depths of wardrobes and the heights of racks inside wardrobes. 6. storing conditions of articles seasonal or seldom used.

• 농업과학연구
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• 제46권2호
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• pp.239-256
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• 2019

The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

• 한국식품조리과학회지
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• 제32권6호
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• pp.665-676
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• 2016

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

• 한국작물학회지
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• 제45권5호
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• pp.300-304
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• 2000

Tuberous roots of yacon (Polymnia sonchifolia Poeppig ＆ Endlicher) were stored in different temperature and relative humidity conditions after curing for 30 days. Non-decadent percentage, moisture contents, brix degree and sugars were investigated. Whether temperature and relative humidity were high or not, most of the tuberous root decayed during storage, and the decayed percentage was increased as long as the storage period. In final, only 13% of tuberous roots remain intact at 4$^{\circ}C$, 85% relative humidity condition to be appeared best storage condition in this experiment and all of the tuberous root decayed in other storage conditions after 6 months. Moisture contents decreased a little in the high relative humidity. Even though tuberous roots decayed when stored at 1$0^{\circ}C$ and 2$0^{\circ}C$, most of brix degree reached about 17.0. Fructose, glucose and sucrose contents were 1.65, 1.15 and 0.35% at early storage period, and 1.6, 1.1 and 0.5% after 6 months at 4$^{\circ}C$, 85% relative humidity, respectively. In 3 temperature conditions, fructose and glucose increased for a month and then decreased successively afterwards, but sucrose increased gradually during 6 months. Also in 4 relative humidity conditions, fructose, glucose and sucrose contents were changed with similar to that of in temperature. Changes of fructose and glucose were the same except on 4$^{\circ}C$, 85% relative humidity, that was lower level than moisture of tuberous root.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1379-1385
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• 2009

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.

• 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.

• 한국구조물진단유지관리공학회 논문집
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• 제25권3호
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• pp.68-76
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• 2021

적재설비는 지진으로 인한 막대한 손실이 발생한 사례가 있으나, 현재까지 관련 연구 및 규정이 구조요소에 비하여 상대적으로 미비한 대표적인 비구조 요소이다. 본 연구에서는 적재설비의 기둥-기초 연결부의 고정조건에 따른 외력으로 인한 적재설비의 거동특성을 실험적으로 분석하고자 하였다. 일반적으로 적재설비의 기둥-기초 연결부는 설치 기준 및 규정 없이 사용자의 편의에 따라 설치되고 있다. 이러한 이유에서 본 연구에서는 대표적인 4가지 적재설비의 기둥-기초 연결부 조건을 적용한 4가지 full-scale 적재설비를 대상으로 거동특성 분석 실험을 수행하였다. 거동특성 분석 실험은 El-Centro 지진파로 진동대를 2방향 동시 가진하며 수행하였으며, 지진하중의 크기에 따른 거동특성을 확인하기 위하여 지진파의 50% ~ 150% 까지 각 실험 별 50%씩 증가하며 진행하였다. 추가로 각 적재설비의 기초 고정조건별 고유진동수를 확인하기 위하여 공진 탐색실험을 진행하였다. 실험을 통하여 획득한 데이터 중 최상층의 변위와 실험 후 발생한 영구 변위를 각 조건별로 비교하여 적재설비의 기둥-기초 고정조건에 따른 거동특성을 분석하였다. 그 결과, 적재설비는 기초 조건의 변화에 따른 고유진동수의 변화가 미소하였으며, 입력 하중의 고유진동수의 영향보다는 적재설비 기초 고정조건의 변화로 인한 복원력 차이로 인한 영향으로 인하여 거동특성이 변화되는 것을 확인하였다.

• 한국자원식물학회지
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• 제29권6호
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• pp.670-678
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• 2016

We compared the germination rate of dehisced ginseng (Panax ginseng) seeds that were dried under two different conditions, slowly at $15^{\circ}C$ [relative humidity (RH) 10-12%] and rapidly under a laminar airflow cabinet at $25^{\circ}C$ (RH 22-25%). The measurements showed that drying rate and seed moisture content (SMC) play important roles in storage ability and vigor. The seeds that were dried rapidly at $25^{\circ}C$ showed high GR compared with the seeds that were dried at $15^{\circ}C$ after 6 and 12 months of storage at $-80^{\circ}C$ irrespective of MC. Seeds dried slowly at $15^{\circ}C$ with MC higher than 7.0% showed high GR maintenance after storage at $-18^{\circ}C$ and at $4^{\circ}C$ in comparison with rapidly dried seeds. However, the GR of the slowly desiccated seeds decreased as mean SMC was reduced to less than 5.0%, whereas the rapidly dried seeds were distinguished by significantly high GR irrespective of the storage conditions. The ginseng seeds desiccated under different conditions showed differences in storage performance. Seeds with 7-9% MC that were dried slowly at $15^{\circ}C$ for 5-7 days showed high GR after $4^{\circ}C$ and $-18^{\circ}C$ storage; however, longer periods of desiccation decreased the germination level remarkably compared with that of rapidly dried seeds.

• Journal of Biosystems Engineering
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• 제17권2호
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• pp.156-170
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• 1992

The force-deformation relationship gives the basic physical properties of the fruits such as the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point. These informations are very important to study the stress-strain relationships of the fruits. This study was conducted to analyze those physical properties according to the sampling position of the fruits, and to determine the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point of the fruits for two different storage conditions(low temperature and normal temperature) and the storage period, and to investigate the effect of loading rate on those physical properties, the hysteresis on the loading-unloading condition and the degree of elasticity of the fruits. The results of the study were as follows : 1. The physical properties(BS, US, BD, and RD) of the test specimen selected from the different sampling positions were quite different. The values of the physical properties were shown smallest ones at the cheek of the fruits, and the statistical test results of the physical properties between the cheek from the other two positions of the fruits showed that there were significant difference at the 1 % level between them. 2. The effect of loading rate on the physical properties of the fruits was relatively large, all the considered physical propertis of the fruits increased with the loading rate, but the hysteresis loss decreased with it. 3. The physical properties of the fruits according to the storage conditions and period showed different, and the bioyield deformation and the rupture deformation of the fruits increased with the storage period, but the bioyield strength and the ultimate strength of the fruits decreased with it. The effect of the storage conditions on the those physical properties showed that the normal temperature storage condition was a little higher than the low temperature storage condition. 4. As a whole, it was shown that the bioyield strength and the ultimate strength of the pear decreased a little faster than those of the apple, and the bioyield deformation and rupture deformation of the pear increased a little faster than those of apple at the two storage conditions.

• 대한한의학회지
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• 제30권2호
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• pp.127-132
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• 2009

Objectives: This study aimed to investigate the stability of a decoction using three herbal plants and their major components according to the storage conditions and periods. Materials and Methods: A three-herb mixture (1:1:1) of Glycyrrhiza uralensis Fischer, Artemisia capillaris Thunberg, and Poncirus trifoliata Rafinesqui was decocted and kept at room temperature ($25{\pm}2^{\circ}C$) or cold temperature ($4^{\circ}C$) for 0, 2, 4 or 8 weeks in liquid form in a plastic pack under dark conditions. At time points given, they were lyophilized. 200 mg of powdered samples were dissolved in 1 mL of 90% methanol and then applied to a high performance thin layer chromatography (HPTLC) with glycyrrhizin, 6,7-dimethoxycoumarin or poncirin for quantitative or qualitative analysis. Results: There were no gross changes in HPTLC-based compositional band-patterns of the three herbal mixture according to the storage conditions and period. The major components of each herb, glycyrrhizin, 6,7-dimethoxycoumarin and poncirin, showed slight time-dependent reduction in their contents both at room and cold temperature for 8 weeks. Conclusion: We could conclude that the current herbal decoction is generally safe for the stability at both RT or CT for at least 8 weeks. Nevertheless, we proposed that further advanced studies are required for more multiple herbal mixtures and longer storage periods.