• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2003.11a
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• pp.338-344
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• 2003

The seismic analysis method of spent fuel storage structures for PHWR plant is introduced in comparison with the method for PWR plant. Investigating the structural characteristics of the storage structures, the former is vertically stacked fuel storage trays, while the latter is welded honeycomb type structure. However, as both structures are submerged and free standing, the analysis methods to anticipate the seismic response of both structures are complicated. For the better estimation of actual seismic response, how to model the dynamic properties and the structural behaviour is the key issue. In this paper, the overall procedures of the seismic modelling and stability check for seismic sliding and overturning of the two different storage structures are discussed in the viewpoint of analysis reliability

• Korean Journal Plant Pathology
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• v.10 no.2
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• pp.144-147
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• 1994

About 450 phytopathogenic fungal cultures were stored in sterile distilled water ar room temperature by the sterile water storage method, which has been known as a simple, convenient, and long-term storage method of microorganisms. After 12 months, viability and pathogenicity of the stored isolates were tested. Among 205 tested, 175 isolates (84.5%) survived. Of these, Rhizoctonia solani, Botrytis cinerea, Pyricularia oryzae, Phytophthora infestans, and Sclerotinia sclerotiorum showed relatively lower survival rate; 92%, 74.1%, 62.5%, 45.8%, and 30%, respectively. Twenty seven isolates belonging to seven important phytopathogenic fungi were tested for pathogenicity, and all isolates tested maintained pathogenicity until at least 12 months after storage.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.49 no.4
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• pp.152-160
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• 2000

This paper presents an efficient evaluation method on the role of new energy storage systems, especially the secondary Battery Energy Storage (BES) systems, in the case where they are interconnected with the power distribution systems. It is important to perform the economic evaluation for the new energy storage systems in a synthetical and quantitative manner, because they are very costly in the early stage of their development and commercialization. In this paper, the multiple functions of BES systems, which are operated at distribution systems, such as load levelling, effective utilization of power distribution systems and uninterruptible power supply at the emergency conditions are classified and analyzed. And then the quantitative evaluation methods of the multiple functions for BES systems are proposed using the mathematical modelling.

• Journal of Institute of Control, Robotics and Systems
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• v.8 no.11
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• pp.948-953
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• 2002

The electric power load during the peak time in summer is strongly affected by cooling load, which decreases the preparation ratio of electricity and brings about the failure in the supply of electricity in the electric power system. The ice-storage system and heat pump system are possible solutions to settle this problem. In this study. the method of estimating temperature and humidity to forecast the cooling load of ice-storage system is suggested, then the method of forecasting the cooling load using fuzzy logic is suggested by simulating that the cooling load is calculated using actual temperature and humidity. The forecast of the temperature, humidity and cooling load are simulated, and it is shown that the forecasted data approach to the actual data. Operating the ice-storage system by the forecast of cooling load with night electric power will improve the ice-storage system efficiency and reduce the peak electric power load during the summer season as a result.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2010.03a
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• pp.80-81
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• 2010

We prepared polymer-PCM gels such as prepared frozen gel from polypropylene and n-Paraffin for thermal storage and release materials, their basic properties and possible applications especially in latent heat storage. The preparation methods are used to melting method and absorption method respectively. The composition and properties of prepared frozen gels from polypropylene and n-Paraffin were observed by DSC, FT-IR spectra, ARES and Elemental analysis. We can prepare frozen gels in different temperature for latent heat storage materials as controlling composition of phase change material as well as using different incorporating phase change materials. These frozen gels can be used to latent heat storage materials for several applications.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.15 no.1
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• pp.9-17
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• 2019

Reducing global warming potential has become important, and as one of those methods for reducing it, economic evaluation by applying ice thermal storage air conditioning system was performed. The floor area and height of the subject building was assumed $5,000m^2$ and 20 m. Absorption chillerheater system and air source heat pump system was used for comparing to the subject system, and payback period method was used to perform economic evaluation. Although the running cost of ice thermal storage system is reduced compared to two systems, the ratio is not significant compared to the increase of initial construction expenses, and payback period was calculated to be about 7.7 and 79.3 years. However, the heat storage system should be approached from the viewpoint of long term rather than the economic standard in the present standard.

• Journal of Korea Multimedia Society
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• v.25 no.10
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• pp.1433-1447
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• 2022

Recently, as the demand for physical security technology to prevent leakage of technical and business information of companies and public institutions increases, the high tech companies are operating X-ray security checkpoints at building entrances to protect their intellectual property and technology. X-ray security checkpoints are operated to detect cameras and storage media that may store or leak important technologies in the bags of people entering and leaving the building. In this study, we propose an X-ray security checkpoint system that automatically detects a storage medium in an X-ray image using a deep learning based object detection method. The proposed system consists of an edge computing unit and a cloud-computing unit. We employ the RetinaNet for automatic storage media detection in the X-ray security checkpoint images. The proposed approach achieved mAP of 95.92% on private dataset.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.187-187
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• 2003

To examine the effect of packaging method on strawberry, tomato, and plum quality, the rate of weight loss, Hunter a value, decay rate, anthocyanin contents, and microbial (total bacterial counts, mold and yeast, and pseudomonas) changes were determined during storage. Strawberry was packaged with low density polyethylene (LDPE). Tomato and plum were packaged with high density polyethylene film (HDPE). Strawberries, tomatoes, and plums were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was the most effective on the decrease of decay rate of strawberry and the rate of weight loss for packaged strawberry was lower than that of the non-packaged. HDPE package was the most effective on the rate of weight loss during storage of tomatoes and plums regardless of storage temperature. Hunter a value increased during storage. Anthocyanin contents of plums increased overall with increasing storage time, and plums stored without package were changed more than those with package. Microbial changes of strawberry, tomato, and plum stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging method did not affect the microbial change, yet temperature did affect the microbial change significantly. These results indicate that storage of these commodities at 4$^{\circ}C$ should be recommended in terms ,of microbial safety as well as quality and shelf-life.

• Journal of the Korean Institute of Gas
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• v.21 no.3
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• pp.26-32
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• 2017

Outer tank concretes of LNG storage tank are composed of prestressed concrete structures that act as a protective wall. The danger such as the collapse of structures will exist if concrete structures is not secured due to the deterioration. Concrete compressive strength directly related to the safety of structures can be predicted by using estimation equation of compressive strength through rebound hardness test and ultrasonic wave velocity method. But, there is no the estimation equation of LNG storage tank for a relation between NDT data and real strength. In this study, to obtain more accurate real strengths for LNG storage tank, core specimens were sampled from walls of pilot LNG storage tank. The rebound hardness test of general NDT for concrete structures was carried out at each 3 positions for the four areas. The compressive strength estimation equation of LNG storage tank was developed by using the data for rebound hardness test of pilot LNG storage tank and compressive strength test of sampled concrete cores.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.