• Toxicological Research
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• 제30권4호
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• pp.305-309
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• 2014

Recently, there has been an increase in the use of several nephrotoxicity biomarkers in preclinical experiments. In addition, it has been indicated that the result may have been influenced by secondary factors, such as sample storage condition or storage period. In this study, we have assessed the variation in urinary nephrotoxicity biomarkers as a result of urine storage conditions and storage period of the urine. Urine was sampled from specific pathogen-free Sprague-Dawley rats (19 weeks old), which were housed individually in hanged stainless steel wire mesh cages. Urine was stored at $20^{\circ}C$, at $4^{\circ}C$, or at $-70^{\circ}C$ after sampling. The levels of the biomarkers such as beta-2 microglobulin (B2M), cystatin-C (Cys-C), N-acetyl-${\beta}$-D-glucosaminidase (NAG), micro albumin (MA), micro protein (MP) were measured at 6, 24, 48 and 144 hr after sampling. The B2M level was significantly decreased at 6, 24, 48, and 144 hr compared to 0 hr at $-70^{\circ}C$ (p < 0.05, p < 0.01, p < 0.05, and p < 0.05, respectively) and 24 and 144 hr at $20^{\circ}C$ (p < 0.01, p < 0.01, respectively). The Cys-C level was significantly decreased at 144 hr compared to 0 hr at $4^{\circ}C$ (p < 0.01), at $20^{\circ}C$ (p < 0.05) and at $70^{\circ}C$ (p < 0.01). MP and MA levels were not different for 144 hr in all storage conditions. Taken together, B2M and Cys-C levels were modulated by storage temperature and period. For the enhancement of test accuracy, it is suggested that strict protocols be established for samples to minimize the effects of the storage conditions on the detected levels of biomarkers.

• 원예과학기술지
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• 제30권1호
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• pp.50-55
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• 2012

This study was carried out to evaluate the effect of pre-harvest factors on fruit quality and the incidence of storage disorders in 'Fuji' apple during CA storage. Incidence of storage disorders varied, depending on the growing regions, field conditions, and altitude of the orchards. Results indicated that fruit maturity may play a crucial role in the incidence and severity of flesh browning and watercore. The incidence of these storage disorders increased with fruit maturity until 180 days after full bloom (DAFB). In addition, occurrence of watercore was correlated with the incidence of flesh browning during CA storage. The incidence of flesh browning was positively correlated with the sum of the diurnal temperature range from September through October and amount of precipitation from August to October in 1996-1999 growing years. These results suggested that 'Fuji' apple should be harvested no later than 180 DAFB because the late harvested fruits were prone to development of watercore which was correlated with the incidence of flesh browing during CA storage in Korea.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.261-266
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• 2002

CA저장 중 저장기체 조성에 따른 사과 Fuji의 증산속도를 측정하고, 같은 조건에서 증산속도를 예측하기 위한 수학적 모델을 설정하여 증산속도를 예측하였다. 온도 $0^{\circ}C$, 상대습도 98%, 공기 유속 0.25m/s의 저장조건에서 6주 동안 CA저장하였을 때 사과 Fuji의 호흡속도는 일반저온저장에 비하여 50%이하로 낮출 수 있었다. 같은 저장조건에서 일반저온저장에서의 사과의 증산속도가 CA저장에 비하여 50~70 % 높았으며, 일정한 산소농도의 CA저장에서는 저장기체 중 이산화탄소농도가 높을수록 증산속도는 감소하는 것으로 나타났다. 본 연구에서 채택한 모델로 예측한 증산속도는 실측치와 유사한 값을 나타내어 본 연구에서 채택한 모델로 CA 저장 중 저장기체 조성에 따른 사과 Fuji의 증산속도를 잘 예측할 수 있었다. 사과의 증산속도는 호흡열량에 비례하여 증가하는 경향을 나타내었으나 증산속도의 증가폭은 호흡열량의 증가폭에 미치지 못하였다. 이는 호흡열량이 증가하면 사과의 증발표면의 온도가 높아져서 증산속도가 커질 수 있게 되지만, 증산속도의 증가에 따른 증발잠열의 증가가 증발표면의 온도를 미세하게 낮추어 주므로 일어나는 현상으로 볼 수 있다.

• 한국압력기기공학회 논문집
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• 제16권1호
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• pp.110-116
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• 2020

As the management plan for domestic spent nuclear fuel is delayed, the storage of the operating nuclear power plant is approaching saturation, and the Kori 1 Unit that has reached its end of operation life is preparing for the dismantling plan. The first stage of dismantling is the transfer of spent nuclear fuel stored in storage at plants. The spent fuel management process leads to temporary storage, interim storage, reprocessing and permanent disposal. In this paper, the technical issues to be considered when transporting spent fuel in this process are summarized. The spent fuels are treated as high-level radioactive waste and strictly managed according to international regulations. A series of integrity tests are performed to demonstrate that spent fuel can be safely stored for decades in a dry environment before being transferred to an intermediate storage facility. The safety of spent fuel transport container must be demonstrated under normal transport conditions and virtual accident conditions. IAEA international standards are commonly applied to the design of transport containers, licensing regulations and transport regulations worldwide. In addition, each country operates a physical protection system to reduce and respond to the threat of radioactive terrorism.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.23-29
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• 2001

늦가을배추의 저온저장중 선도연장을 위하여 포장방법과 적입방법 개선에 대한 연구가 행하여졌다. 전반적인 상품성을 보았을 때 늦가을 배추는 $0^{\circ}C$에 저온 저장한 경우 3개월까지 저장, 출하가 가능한 것으로 여겨졌다. 그러나 저장 비용과 상품성에 따른 출고가격 등을 고려할 때 늦가을 김장 배추는 저장용 배추로는 부적합한 것으로 여겨졌다. 포장용기간 저장성은 플라스틱콘테이너와 골판지박스가 기존 그물망에 비하여 우수하게 나타났다. MAP 저장시 포장내의 가스 조성은 처리구간에 큰 유의적인 타이를 나타내지는 않았는데 대체로 산소 농도는 13~18% 정도, 이산화탄소는 0.75~7.48% 범위를 나타내었다. 따라서 배추의 호흡을 완전히 억제하기에는 부족한 환경 조건이었으나 $0^{\circ}C$ 저온 조건과 포장내의 고습도 조건의 조성으로 기존 저장방법에 비하여선도 연장 효과가 얻어진 것으로 사료되었다.

• 한국조리학회지
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• 제22권5호
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• pp.267-276
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• 2016

본 연구는 시판 녹차를 5가지 저장 온도($30^{\circ}C$, $15^{\circ}C$, $4^{\circ}C$, $-15^{\circ}C$, $-40^{\circ}C$)에서 6개월간 저장하면서 카테킨류, 알칼로이드류 및 테아닌의 함량에 대하여 HPLC를 이용하여 분석하였다. 저장 온도에 따른 카테킨류의 변화는 저장 기간 6개월의 녹차를 비교하였을 때 $30^{\circ}C$ > $15^{\circ}C$ > $4^{\circ}C$ > $-15^{\circ}C$ > $-40^{\circ}C$의 순서였다. 총 알칼로이드류 함량은 저장기간이 길어질수록 총량은 감소하여, TB와 TP는 저장 온도 $30^{\circ}C$에서는 감소의 폭이 많았으나, $-15^{\circ}C$, $-40^{\circ}C$에서는 변화가 적었다. 테아닌의 함량은 $30^{\circ}C$에서보다 $4^{\circ}C$ 이하에서 저장할 때 더 높았다. 이러한 결과는 저장 온도와 저장기간이 녹차의 품질에 매우 중요하며, 냉장이나 냉동 상태로 저장하는 것이 녹차의 품질 유지에 도움이 될 것이다.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.365-379
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• 2022

The present study was conducted with the aim of investigating the effect of storage length, turning frequency and egg position on internal quality traits of chukar eggs obtained from 56-week-old chukar partridges under the same nutrition and management conditions. A total of 720 eggs were collected and assigned to 36 subgroups according to storage length (7, 14, 21, and 28 d), turning frequency (0, 1, and 24 per day) and egg position (pointed end up, blunt end up and horizontal). As a result of the study, almost all the internal quality traits of chukar eggs were negatively affected by lengthening of storage period especially 21 days and longer (p < 0.001). Internal egg quality traits weren't statistically affected by turning frequency except yolk index (p < 0.01). An improvement was observed in Haugh unit, albumen index and heigh of eggs stored with pointed end up (p < 0.001). Some significant interactions occurred among all internal egg quality traits which were mostly dependent on the eggs stored horizontally, extended storage time more than 21 days and egg turning during storage. The results and interactions showed that internal quality traits would be preserved well for the eggs stored less than 21 days with the position of pointed end up independent of turning. If the storage period was to exceed 21 days, the eggs should be positioned horizontally and turning should be applied to preserve the quality of chukar eggs.

• Journal of Applied Biological Chemistry
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• 제43권3호
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• pp.161-164
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• 2000

The effects of storage temperature and high relative humidity (RH) on the weight loss, color change, and microbial activity of a mushroom ('Sylvan' hybrid white) were investigated. The experiment was performed at three temperature (5, 10 and $15^{\circ}C$) and four different relative humidity levels (91, 94, 97 and 99%). The weight loss of the tested samples had a highly correlated linear relationship with storage time at each RH level during storage. Both the storage temperature and RH levels in the experiment had signigicant effects (p<0.05) on the weight-loss rate of the tested samples. The loss whiteness of mushrooms was not significantly affected (p>0.05) by RH ranges at the same temperature. No visible damage was caused by either bacteria or fungi in all samples during storage.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• 농업과학연구
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• 제42권1호
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• pp.37-46
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• 2015

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity (RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until $21^{st}$ day of storage. The Hanwoo loin was sliced in $1.0{\pm}0.2cm$ thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; $5^{\circ}C$, 17%RH), and temperature and RH controled chambers (T1; $5^{\circ}C$, 55%RH, T2; $5^{\circ}C$, 85%RH, and T3; $-1^{\circ}C$, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores ($7.46{\pm}1.07$, $7.06{\pm}1.36$, respectively) on raw loin, and flavor and acceptability scores ($7.16{\pm}0.90$, $6.90{\pm}0.92$, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, $39.92{\pm}3.22%$), palmitic acid (C16:0, $28.20{\pm}2.42%$), and stearic acid (C18:0, $12.59{\pm}2.79%$) was high in Hanwoo loin on $1^{st}$ day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after $4^{th}$ day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after $14^{th}$ day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after $4^{th}$ day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.