• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.566-572
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• 2004

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.8 no.10
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• pp.3607-3623
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• 2014

The increasing demand in promoting cloud computing in either business or other areas requires more security of a cloud storage system. Traditional cloud storage systems fail to protect data integrity information (DII), when the interactive messages between the client and the data storage server are sniffed. To protect DII and support public verifiability, we propose a data integrity verification scheme by deploying a designated confirmer signature DCS as a building block. The DCS scheme strikes the balance between public verifiable signatures and zero-knowledge proofs which can address disputes between the cloud storage server and any user, whoever acting as a malicious player during the two-round verification. In addition, our verification scheme remains blockless and stateless, which is important in conducting a secure and efficient cryptosystem. We perform security analysis and performance evaluation on our scheme, and compared with the existing schemes, the results show that our scheme is more secure and efficient.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.15 no.6
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• pp.31-35
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• 2015

The IoE service process for maximizing efficiency of information storage and utilization classifies in step five which are interconnected, data collection, storage, organize, analyze, and share. Two key processing elements are store and forward. Keeping the useful knowledge in safe location is "store processing", and utilization of stored useful knowledge is defined as "forward processing" during the IoE service process. Where, past experience data can tell us how to prepare the future utilization. That is, past experience is organized store processing, and preparation for the future is shared forward processing through analysis. To maximize the utilization and storage of information effectively, the various methodologies for IoE service process propose and research in this paper.

• The Journal of Fisheries Business Administration
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• v.30 no.1
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• pp.119-147
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• 1999

This article is subject to the rationalization of the cold-storage warehouse management, which gives the stabilization of the fishery production and the food life with respect to fisheries industry. In this point of view, the article examines to the structure of the cold-storage warehouse industry from the perspective of the industrial organization. To put it concretely, the article intends to apprehend the state of the structure of the industry and analyze the cold-storage warehouse's management activities. In addition, I try to find know the factors that affect the management performance(profitablity) of the industry through the cross-sectional correlation analysis. Finally, the conclusion of the article can be described as follows : \circled1 On the basis of the cold-storage capacity, there is the tendency that the industry concentrate in the area of Pusan(41.7%). \circled2 By formulating step of development of the industry, it is divided by six types. Type I is designed as raw material-storage warehouse for self-processing. Type IIis the raw material-storage warehouse for self-processing and storage-sale warehouse. Type III is the raw material-storage warehouse for self.distribution. Type IV is the raw material-storage warehouse for self-distribution and storage-sale warehouse. Type V is the net storage-sale warehouse. Type Ⅵ is the physical distribution center warehouse. Although each region has one representative type,6 types exist in all regions. \circled3 The competition structure of the industry has double structure on the basis of cold-storage capacity. \circled4 With respect to the management activity of the cold-storage warehouse, there is no change or even a decrease not increasing or not any change in sales from 1996 to 1997 \circled5 In order to try to induce the amount of shipper's materials, services that a cold-storage warehouse supply with its users include a custody-fee discount, a distribution-process service, a finance service, quality management service and so on. One of the best attractive services is the custody-fee service. \circled6 In the structure and management activity of the industry, the factors that affect management performance (profitablity) are a custody-fee discount, sales ability and capital structure of individual firm. Positive factor is sales ability and capital structure of individual firm. But, The custody-fee discount turns out to be a negative capital structure of individual film.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.529-539
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• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• Journal of the Korea Convergence Society
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• v.12 no.5
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• pp.157-166
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• 2021

With the rising of the middle-class in China, the garage reserve has become an important element considered by the high-end community in improving user's experience. Taking Oak Bay, China as an example, this study aims to present a new system of storage service that can help companies achieve sustainable development of storage services. In order to achieve this goal, a customized service process is made by investigating user's need with sample visits and in-depth interviews, and finding user's key points with journey maps. The final analysis shows that this storage service system helps to expand the space and improve user's satisfaction. Therefore, this paper provides theoretical support and practical basis of garage services for other construction companies, and greatly improves the service system of community.

• Proceedings of the IEEK Conference
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• 2000.11a
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• pp.263-266
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• 2000

In this paper we develop a dual storage device to store a lot of data safely and reliably in communication system. The device consists of micro-controller, FPGA and hard disk. It provides many functions those are rebuilding, automatic remapping, host service and remote host service. The developed device can be used instead of expensive storage device like flash memory in various communication systems.

• The KIPS Transactions:PartC
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• v.8C no.6
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• pp.765-774
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• 2001

In this paper, we proposed the striping policy for the storage nodes in the Linux-based parallel media stream server. We newly developed a storage clustering architecture, and named it as a system RAID architecture. In this system, many storage cluster nodes are grouped to operate as a single server. This system uses unique striping policy to distribute multimedia files into the parallel storage nodes. If a service request occurs, each storage cluster node transmits striped files concurrently to the clients. This scheme can provide the fair distribution of the preprocessing load in all storage cluster nodes. The feature of this system is a relative striping policy based on the file types, service types, and the number of storage nodes to provide the best service.

• Journal of Electrical Engineering and Technology
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• v.12 no.5
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• pp.1916-1924
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• 2017

Fossil oil, as the main energy of transportation, is destined to be exhausted. The electrification of transportation is a sustainable solution to the energy crisis, since electric power could be acquired from the inexhaustible sun, wind and water. Among all the problems that hinder the development of Electric Vehicle (EV) industry, charging issue might be the most prominent one. In this paper, the service process of a charging station with Battery Energy Storage System (BESS) is analyzed by means of $Cram{\acute{e}}r$ - Lundberg model which has been intensively utilized in ruin theory. The service quality is proposed in two dimensions: the service efficiency and the service reliability. The arrival rate and State of Charge (SOC) upon arrival are derived from 2009 National Household Travel Survey (NHTS). The simulations are performed to show how the service quality is determined by the system parameters such as the number of servers, the service rate, the initial capacity, the charge rate and the maximum waiting time. At last, the economic analysis of the system is conducted and the best combination of the system parameters are given.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.