• The Korean Journal of Mycology
• /
• v.39 no.2
• /
• pp.122-125
• /
• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.6
• /
• pp.605-615
• /
• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Journal of the Korean Society of Food Culture
• /
• v.12 no.1
• /
• pp.87-96
• /
• 1997

The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.

• Journal of Korean Institute of Industrial Engineers
• /
• v.30 no.4
• /
• pp.294-300
• /
• 2004

This paper considers a trade-off effect between in-house storage space and leased storage space in generic warehouses operated under a randomized storage assignment policy. The amount of in-house storage space is determined based on the law of large numbers satisfying a given service level of protection against space shortages. Excess space requirement is assumed to be met via leased storage space. A new analytic model is formulated for determining the excess space such that the total cost of storage space is minimized. Finally, computational results are provided for the systems where the standard economic-order-quantity inventory model is used for all items.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.174-180
• /
• 2017

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2017.10a
• /
• pp.111-114
• /
• 2017

As digital contents are widely used and require increasingly high quality, the data storage services over Internet also become more and more important. One of popular services, web-hard, provides lots of users with web-based functions for data storage, management and sharing but such storage utilization requires quite high cost compared to using portable storage devices. Moreover, some users may avoid putting their important data into open Internet area. On the other hand, portable storage devices are cheaper but can be used only when they are physically connected to host devices such as PC. Also additional management and security functions should be equipped to support data sharing among users. In this paper, we propose a web-based data storage system combining those advantages of aforementioned two approaches. The proposed system immediately provides web-based services for data management and sharing when a portable device such as SDD is connected to the server.

• KIISE Transactions on Computing Practices
• /
• v.21 no.7
• /
• pp.470-475
• /
• 2015

Openstack is an open source software that enables developers to build IaaS(Infrastructure as a Service) cloud platforms. Openstack can virtualize servers, networks and storages, and provide them to users. This paper proposes the structure of Openstack cloud storage system applying Infiniband to solve bottlenecking that may occur between server and storage nodes when the server performs an I/O operation. Furthermore, we implement all flash array based high-performance Cinder storage volumes which can be used at Nova virtual machines by applying distributed RAID-60 structures to three 8-bay SSD storages and show that Infiniband storage networks applied to Openstack is suitable for virtualizing high-performance storage.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.343-352
• /
• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.29 no.4B
• /
• pp.403-410
• /
• 2004

In general communication system is composed of processor subsystems, I/O processor subsystems and data storage device subsystems those are classified as their functions. In order to improve the data reliability, all subsystems are redundant. Storage device keeps the operational information such as system related information and charging information, and such informations must be stored in non-volatile memory. Flash memory and battery backup memory are commonly used as the non-volatile storage devices. But such kind of memories are expensive per unit capacity and data can't be restored when lost while not being backed up. In this paper we develop a redundant 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. Also it is designed to provide host service while rebuilding is being done in order not to interrupt the communication services. The developed device can be used instead of expensive storage device like flash memory in various communication systems.

• Journal of Korean Institute of Industrial Engineers
• /
• v.27 no.4
• /
• pp.328-336
• /
• 2001

In this paper, an approach is presented for determining the required storage capacity of a warehouse with leased public space. Storage assignment policies considered are randomized and class-based storage assignment policies. An analytic model for each of the storage policies is formulated with the objective of minimizing the cost of owned storage space and leased space while satisfying a desired service level of protection against space shortages. Cost functions used in the models are piecewise liear with fixed costs. For the models, algorithms are developed to generate optimal solutions. The approach is applied to the systems where the standard economic-order-quantity inventory model is used for all items being stored in the warehouse.