• Journal of Korean Institute of Industrial Engineers
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• v.18 no.2
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• pp.23-29
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• 1992

To compute the expected travel time of storage and retrieval (S/R) machine in automated warehousing systems most of the previous studies assumed that equal number of rack openings are required regardless of the nature of storage assignment rules. It is known that randomized storage assignment rule usually needs less storage to space than needed for full turnover-based assignment rule. The objective of this paper is compute the expected travel time of each assignment rule more equitably by taking into account the storage space required for each rule. First, the rack storage space is determined which satisfies a given service level. Then based on the standard Economic Ordering Quantity model, trade-off analysis is carried out which relates the storage space to the expected travel time of the S/R machine. Finally, example problems are solved to compare the performance of each assignment rule under varying conditions of demand pattern and service level.

• Journal of Korean Society of Forest Science
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• v.83 no.4
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• pp.473-479
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• 1994

This study was carried out to get the basic data for obtaining water resources continuously. Water storage of forest land was estimated by effective water storage based on classifying soil pore. The results were summarized as follows ; 1. Percentage of coarse pores were in the order : Forest>Bare land>Grasses. As soil depth increased, total pores, coarse pores, and maximum water content were decreased, while fine pores increased. 2. Soil pore percentage and physical properties of surface layer(0~20cm) were significantly different among forest floor conditions. However, there were no difference in soil pore percentage and physical properties in 20~40cm and 40~60cm according to forest floor conditions. In the same plot, on the other hand, soil pore percentage and physical properties were significantly different between surface layer(0~20cm) and 20~40cm, but there were no differences between 20~40cm and 40~60cm. 3. Effective water storage was highly correlated with coarse pore in all plots. 4. The model for water storage capacity of each forest floor condition expressed by effective water storage was produced using coarse pores and soil depth.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1321-1326
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• 1998

Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of $27{\sim}37%$ at the temperature range of $30{\sim}50^{\circ}C$. Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at $25^{\circ}C$. Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.

• Journal of the Korean Institute of Gas
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• v.24 no.6
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• pp.61-69
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• 2020

This paper is a study of the behavior characteristics that occur in the hydrogen storage vessel TYPE 1 according to pressure and temperature conditions by FEM(Finite element method). Von Mises stress (VMS) generated at the highest pressure was compared with Yield strength (YS) of the material for structural safety assessment of the container, and the results of plastic strain energy density (PSED) were analyzed as basic data for life expectancy. According to the analysis results, the safety of the hydrogen gas storage vessel is not ensured due to the occurrence of VMS higher than the yield strength on the bottom of the storage container at a gas pressure of 40 Mpa or higher. In addition, the results of VMS caused by temperature conditions are very low and the behavior by temperature can be ignored. The maximum pressure of VMS/YS below 1 is calculated to be about 30 Mpa, indicating that the hydrogen storage container subject to this paper should be managed with a gas charging pressure of less than 30 Mpa.

• Korean Journal of Plant Resources
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• v.27 no.3
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• pp.263-270
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• 2014

Loranthus tanakae (Franch. & Sav.) is an endangered species of mistletoe, distributed in Korean peninsula. The objective of our research is to determine the effect of storage duration and conditions [air flow (AF) and air tight (AT)] at different temperatures for survivability and germination of mistletoe seeds, and also to monitor the effect of seed scarification on germination in vitro. The result revealed that the seeds stored in natural conditions (no stratification) showed highest survival rate of 100% and retained up to 93.3% even after two months of storage in natural conditions and showed higher germination percentage (90%) compare to after ripened seeds. However, the seed stored at $0^{\circ}C$ decreased the germination percentage (ranged from 63 to 73%). Therefore, it can be confirmed that mistletoe does not need after ripened treatment to promote germination. Our research also showed that the storage of L. tanaka seeds in freezing temperatures of $-20^{\circ}C$ and in room temperature for long time either in AT or AF conditions caused the loss of survival and germination rate. On the other hand, the chemical scarification (0.01N HCl incubation for 12 hrs. at $38^{\circ}C$) method was proven more effective to enhance germination percentage of L. tanakae. Regarding the temperature regime, $22^{\circ}C$ showed early germination of mistletoe seeds in vitro.

• Journal of Life Science
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• v.25 no.10
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• pp.1124-1131
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• 2015

Consumer interest in the stability of medicinal herb extracts during storage has increased. Although the advent of new technologies has improved preservation conditions, increasing the storage time, there are few studies on the preservation of herb extracts. The purpose of this study was to perform microscopic observations of Samul-tang decoctions under various preservation conditions. The storage temperature (a high temperature, room temperature, with or without light, refrigeration, or cryopreservation) and storage time (0, 15, 30, 90, and 180 days) were given to each condition Macroscopic morphology, pH, UV absorption, HPLC, and bacteriological studies were performed to determine microscopic changes in Samul-tang decoctions. The biological activity (tyrosinase inhibition) of the Samul-tang decoctions was also examined. There were no major changes in the indicated observation items when the extracts were stored in each condition. However, at higher storage temperatures and longer storage times, microscopic changes increased, although no bacteria were detected. Furthermore, the higher the storage temperature was and the longer the storage time was, the bigger the change was, despite of minor microscopic changes. Therefore, to maintain the stability of herbal extracts during storage, it is recommended to keep the Samul-tang decoction in the preservation condition of refrigeration and cryopreservation or without light rather than high temperature and room temperature as possible.

• Korean Institute of Interior Design Journal
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• v.25 no.6
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• pp.106-115
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• 2016

The purpose of this study is to investigate household Items and storage of kitchen and to suggest basic data for the desirable storage space. For the study, the samples were taken from 30 families living in 3-bedroom apartment. The personal interview and physical trace method were used to analyze the types and quantities of household Items and the storage conditions in kitchen furniture. The result was as follows : first, a total of 210 types of household Items were found in the kitchen, and the items ranged widely in purpose, from cooking and dining tools, hygiene products, and general household goods, which indicate that a variety activities in addition to cooking and eating are performed in the kitchen. Second, regarding the quantities of household Items, the majority of them were used for cooking and dining. Also the types and quantities of household Items varied according to the age of the child. Third, regarding storage of household Items in the kitchen by furniture type, the majority of the items were stored in the wall cabinets, base cabinets, and countertops and, as a storage method, simple 'placement' was most common. This suggests there is lack of three-dimensional storage in the kitchen. The findings show activities and storage in the kitchen space vary according to the age of the child, and household Items are stored by using several common methods.

• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.401-407
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• 2018

Background: In Korea, seeds of Panax ginseng C. A. Meyer need to be stored under cold temperature and high humidity condition for months to break physiological dormancy, making storage difficult until spring-sowing. This study was conducted to test the effects of seed storage conditions and seed treatment on the emergence of seedling after spring-sowing in a nursery greenhouse. Methods and Results: After dehiscence, endocarp dried seeds in mild or completely, and wet seeds were stored in $2^{\circ}C$ and $-3.5^{\circ}C$ during winter. Storage at $-3.5^{\circ}C$ resulted in a lower emergence rate (ER) than that at $2^{\circ}C$, and additional cold ($2^{\circ}C$) treatment before or after storage at $-3.5^{\circ}C$ increased the ER. Endocarp dehydration prevented pre-germination at $2^{\circ}C$ storage and increased the ER of seeds stored at $-3.5^{\circ}C$. ER was also dependent on the batch of seeds. However, seed treatments before sowing had only limited effects on ER. Root loss was the main reason for damping-off; prolonged cold storage of seeds increased damping-off, as the detection of pathogens was not high. Conclusions: This study showed that storage conditions such as temperature and moisture content of seeds, affect the ER after spring-sowing and vitality of seedlings, suggesting further attention on seed control for secure seedling stands after spring-sowing.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.439-446
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• 2003

This study was performed to investigate the change in the chemical components of red pepper powder using different packaging materials and various storage conditions. Red pepper powders with 11 and 15% initial moisture content were packed with five different materials and stored at different temperatures (0, 20, and 30 C) for a one year period. Over the storage period, each combination was periodically sampled, and examined for composition changes. The five packaging materials were: linear low density polyethylene(LLDPE), nylon/LLDPE(Ny/LLDPE), saran coated ethylene vinyl acetate copolymer/linear low density polyethylene(B650), nylon/Tie/nylon/ethylene-vinyl alcohol copolymer/nylon/Tie/LLDPE(RDX-2787) and oriented polypropylene/alumimum/LLDPE(OPP/Al/LLDPE), and the three storage conditions were (28.3${\pm}$1.0)$^{\circ}C$ with (15.5${\pm}$2.8)% relative humidity, (18.6${\pm}$0.5)$^{\circ}C$ with (46.6${\pm}$4.9)% RH, and (0${\pm}$2)$^{\circ}C$ with (80${\pm}$10)% RH, respectively. The moisture contents of all samples changed according to the relative storage humidity, except those of the samples packed with OPP/Al/LLDPE, which remained constant throughout the storage period. The capsaicinoids content of the red pepper powder did not change significantly for 6 months, but gradually decreased after that until about 85% of the original amount remained at the final stage of storage. The ASTA color values of all samples decreased gradually throughout the storage period. The higher the storage temperature, the more severe the deterioration. The color deterioration seemed greatly related to the existence of oxygen, as the deterioration was especially severe in the samples packed with LLDPE and B650, where the oxygen transmission rate were highest among the five packaging materials.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.