• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.46-52
• /
• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• Solar Energy
• /
• v.9 no.3
• /
• pp.37-43
• /
• 1989

This paper dealt with thermal storage efficiency due to difference ($T_{\infty}-Ti$) between the mean temperature of water in the storage tank [$0.5m{\times}0.5m{\times}1.0m$] and the temperature of water flowing into the tank, flow rate of water flowing into the tank and shape of porous manifold which water flow into the tank through. As results of experiments; (1) When the flow rate was constant and the diameter of porous section decreased by 8mm, 6mm, and 4mm, the thermal storage efficiency increased. (2) When the diameter of porous section was constant and the difference ($T_{\infty}-Ti$) between the mean temperature of water in the storage tank and the temperature of water flowing into the tank increased by -30, -20, -10, 5, 10, 15 ($^{\circ}C$), the thermal storage efficiency increased. (3) When the($T_{\infty}-Ti$) was constant and the flow rate decreased by 0.8, 0.4, 0.25(LPM), the thermal storage efficiency increased. (4) When the shape of porous section was rigid, the thermal storage efficiency was the most effective, and with establishing flexible porous section or mesh, the effective thermal storage efficiency was obtained.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.23 no.4
• /
• pp.428-435
• /
• 2015

This paper presents the experimental study of cabin thermal comfort using a cold storage heat exchanger in a vehicle air-conditioning system. Recent vehicle-applied ISG functions for fuel economy and emission, but when vehicles stop, compressors in the air-conditioning system stop, and the cabin temperature sharply increases, making passengers feel thermal discomfort. This study conducts thermal comfort evaluation in the vehicle, which is applied to a cold storage system for the climate control wind tunnel test and the vehicle fleet road test with various airflow volume rates and ambient temperatures blowing to the cold storage heat exchanger. The experimental results, in the cold storage system, air discharge temperature is $3.1-4.2^{\circ}C$ lower than current air-conditioning system when the compressor stops and provides cold air for at least 38 extra seconds. In addition, the blowing airflow volume to the cold storage heat exchanger with various ambient temperature was examined for the control logic of the cold storage system, and in the results, the airflow volume rate is dominant over the outside temperature. For this study, a cold storage system is economically useful to keep the cabin at a thermally comfortable level during the short period when the engine stops in ISG vehicles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.6
• /
• pp.763-770
• /
• 1993

To investigate the quality changes during frozen storage, top shell, Omphalius pfeifferi capenteri, was stored at -18$^{\circ}C$, -$25^{\circ}C$ and -3$0^{\circ}C$ immediately after shelling and water holding capacity, protein composition and histological features were examined with the lapsed period of the storage. During the storage period, amount of free drip was increased with higher frozen temperature and longer frozen period, but with the longer storage period, the lower water holding capacity was observed. The extractability and composition of muscle protein, sarcoplasmic protein and stroma protein were rather stable regardless of frozen temperature and frozen storage period. However, the extractability of myofibrillar protein was decreased with higher frozen temperature and longer frozen storage period. On the changes of muscle tissue structure, following points were observed. 1) In the muscle tissue structure of fresh sample, fine muscle fiber was closely distributed all over the tissue regardless of cross and longitudinal section. 2) In tissue structure under frozen state, it was observed that ice crystals apparently grew with the higher storage temperature. Empty spaces between muscle bundles which wee formed by aggregations of muscle fiber were observed after 3 months storage at -18$^{\circ}C$ . 3) Tissue structure in thawed state was restored satisfactorily after 1 month storage regardless of storage temperature. After 3 months storage at -3$0^{\circ}C$, muscle tissue was well restored, but at -18$^{\circ}C$, empty spaces were apparent due to incomplete restoration.

• 제어로봇시스템학회:학술대회논문집
• /
• 2003.10a
• /
• pp.1359-1361
• /
• 2003

This paper describes a remote monitoring system of temperature control for cold-storage of farm produce. In cold-storage, it is important that farm produces are stored as fresh. Unfortunately, when an operator goes out from the cold-storage, the temperature could be changed due to the various reasons, for an example, a valve of cooler is broken. The temperature change results in a serious problem of the quality of farm produce. To prevent the problem, the operator has to look to the current state of the temperature of the cold-storage, even he is in long away. Thus, the monitoring system to show the temperature is required to the operator who can move away. Therefore, this paper describes the remote monitoring system of the temperature. The proposed system is expected to help the operator's facilities, and the management of farm produce.

• Applied Biological Chemistry
• /
• v.42 no.3
• /
• pp.218-222
• /
• 1999

The effects of storage temperature, moisture content and the concentration of additives, such as sucrose fatty acid ester(SE), isomaltooligosaccharide(IO) and glycerin(GL), on texture properties, hardness(HA), cohesiveness(CO) and chewiness(CH) of Baikseolgi after 7 days storage were analyzed by response surface methodology(RSM). The contour values of HA of SE added Baikseolgi at 20, 50 and $80^{\circ}C$ of storage temperate were $1500{\sim}3200,\;500{\sim}1300$ and $100{\sim}400\;g_f$, respectively. The HA of IO or GL added Baikseolgi decreased with increased storage temperature, moisture content and additive concentration. The storage temperature was the most significant factor affecting the HA of Baikseolgi. However, the second and third significant factors were moisture content and additive concentration, respectively. These results imply that the control of storage temperature is the most effective method to increase the storage stability of Baikseolgi. The CO of IO or GL added Baikseolgi was increased by the change of strage temperature from $20{\circ}\;to\;50{\circ}$. While, there was no significant difference between $50{\circ}\;and\;80{\circ}$ of storage temperature. The CO of IO or GL added Baikseolgi was maximized around 40% of moisture content and that of GL added Baikseolgi was minimized around 0.5% of GL concentration. The storage temperature, additive concentration and moisture content were the first, second and third affacing factors on the CO of Baikseolgi, respectively. The CH of Baikeolgi was decreased by increasing storage temperature, moisture content and additive concentration. The storage temperature, moisture content and additive concentration were the first, second and third affacting factors on the CH of Baikseolgi, respectively.

• Korean Journal of Poultry Science
• /
• v.28 no.3
• /
• pp.225-229
• /
• 2001

This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.288-288
• /
• 2017

The seeds of soybean (Glycine max) were treated with different storage temperature for this study. The seeds of 3 accessions of soybean varieties in aluminum foil pack were used as materials. Storage temperature applied were $-18^{\circ}C$ and room temperature and seed banking (input after 3 days from output) frequencies were every 1, 6, and 12 month respectively for 9 years of storage period. As results seed banking frequency no affected to germination rate and seed moisture contents at $-18^{\circ}C$ storage room for seeds of soybean after 9 years. Germination rate of soybean seeds was changed from 96.2 % to 95.6 % averagely after 9 years of freezing ($-18^{\circ}C$) storage period. There were no differences in decreasing rate by number of seed banking frequency in soybean seeds. On the other hand, at room temperature germination rate of soybean seeds was decreased from 96.2 % to 27.3 % after 9 years which was decreased sharply to 55 % of initial viability after 6 years. The average rate of annual decrease of germination rate in soybean seeds was 38 % of initial viability at room temperature. Initial moisture contents of soybean seeds were 7.3 % and changed to 7.1 % at $-18^{\circ}C$ while it changed from 7.4 % to 7.0 % at room temperature after 9 years of storage period.

• Journal of dental hygiene science
• /
• v.10 no.6
• /
• pp.459-464
• /
• 2010

The purpose of this study was to evaluate the physical properties of hydrophilic polyvinyl siloxane impression materials as change of material's storage temperatures. Working time, strain-in-compression, elastic recovery and consistency were tested according to ISO Standard NO. 1563. The results are as followed. 1. Working time decreased in cold storage. 2. Strain-in-compression was different in storage temperatures. Material's strain-in compression in cold temperatures were higher than in room temperature and in incubator. 3. A coefficient of elastic recovery varied by storage temperatures. The rate in cold temperature was the lowest and in incubator was the highest. 4. Consistency of impression substance different in storage temperatures. The extent in cold temperature is the highest and in incubator was the lowest. Statistical analysis(SPSS 14.0k, p>0.05) showed that storage temperature affect to material's physical properties. We recognized that the physical properties of polyvinyl siloxane impression materials were changed according to storage temperature.

• Korean Journal of Medicinal Crop Science
• /
• v.13 no.1
• /
• pp.52-56
• /
• 2005

This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature $20^{\circ}C, \;34^{\circ}C,\;-10^{\circ}C)$. The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be $34^{\circ}C$ degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside $Rb_1,Rb_2,Rc,Rd,Re,Rg_3,Rg_1\;and\;Rg_2$ in red ginseng's saponin Rf according to storage condition, the relative density of $Rb_1\;and\;Rg_1$ against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in $3{\sim}4$ degrees to keep its best condition.