• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1524-1529
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• 2003

We was made 150L an water storage electric boiler and obtained various performances of the storage, radiant and keeping by experimentation, The storage performance is that the heat were off about 50 minutes after heating start, Then the temperature of outlet was arrived the stead state at $91^{\circ}C$ and the storage performances was appeared 93.64%, In the radiant performance, the water temperature was decreased from $90^{\circ}C$ to $44.8^{\circ}C$ after 960 minutes, Then the calorific value changed from 675kcal/h to 72kcal/h and the temperature decreased about 50%, The keeping performance showed mean temperature, $67.06^{\circ}C$ according to progress 800 minutes and the maximum temperature drop were $0.2^{\circ}C$, By the results of the performance valuation, the water storage electric boiler was verified fitted quality on the test prescription of KERI(Korea Electrotechnology Research Institute).

• Food Science and Preservation
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• v.5 no.1
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• pp.7-12
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• 1998

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25$^{\circ}C$ and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH, PT)and room(16${\pm}$7$^{\circ}C$, 85${\pm}$10% RH, RT) than low(3${\pm}$1%, 80${\pm}$5% RH, LT)and ambient(14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0$^{\circ}C$ to suppress its sprouting during storage.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.515-518
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• 1992

In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day's storage. There was no change of quality at storage temperature below $10^{\circ}C$, but at storage temperature above $15^{\circ}C$, the quality of Chang-pyung yeot deteriorated with storage time. After storage for 1 week at temperature above $15^{\circ}C$, they sticked each other as results of structure deformation and melting, and sticked to teeth In mouth resulting in an offensive feeling. The estimated critical storage temperature of Chang-pyung yeot was $12{\sim}13^{\circ}C$.

• Journal of the Korean Solar Energy Society
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• v.27 no.1
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• pp.47-54
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• 2007

Interests on renewable energy are increased due to oil price and environmental problems aroused from the fossil energy usage. In this study, performances of a solar assisted hybrid heat pump system are analyzed by experimental method. The developed system could runs at two types of operating mode. When the storage temperature is higher than the set temperature, the stored hot water in storage tank is supplied to the load directly. On the other hand, when the storage temperature lower than the set temperature, the water inside of the storage tank is used as heat source of the heat pump. In this study, the system control temperature for the alternation of the operating mode is set to $40^{\circ}C$ of the storage tank outlet. As results, it is founded that the COP of the developed heat pump system shows between 3.0 and 3.5. It is resonable performance for the heating system with a renewable energy as secondary heat source. The solar collect used in this study could supplies heat to the storage tank at over 400 W/m2 solar intensity. If the irradiation is lower than the 400 W/m2, the circulation pump stored and it could not supply heat to the storage tank. It is found that the difference temperature between the outlet of the storage tank and collector is $3^{\circ}C$. Even though, the extended study should be conducted to get a optimum performance of the developed system with various operating condition and control strategies.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.10
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• pp.2647-2656
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• 1995

The present work was performed to axially and radially investigate the local cold storage performance in the cylindrical tank with the spherical capsules inserted n-Tetradecane as a new cold storage material. The local cold storage performance of the capsules in the tank was experimentally investigated for the inlet temperature of -7, -5, -3, 0.deg. C, for the flow rate of 0.95, 1.89, 2.84, 6.00 l/min, and for the diameter ratio of 4.9, 9.0, 13.1. The local cold storage performance in the case of using water applied for the commercial ice-ball system was axially investigated by changing the flow rate only with the inlet temperature of -7.deg. C and the diameter ratio of 9.0 in order to compare with the performance in the case of using n-Tetradecane. For the case of using n-Tetradecane, the difference of cold storage period between the first and the seventh story was increased as the inlet temperature was increased and the flow rate was decreased. The capsules at the center of the tank showed the supercooling and the increased cold storage period compared with the capsules at the wall of the tank due to the small porosity and insufficient cold storage performance at the center of the tank as the diameter ratio is increased. The case using water showed worse cold storage performance due to comparatively large supercooling than the case using n-Tetradecane.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.1-8
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• 2020

This study investigated the processing characteristics of soybean (HaePum) sprouts based on temperature (5, 15 and room temperature), period (0, 6 and 12 mon) and relative humidity (20, 40, 60, and 80%) during storage. The initial germination rate of soybean sprouts was 76.02±6.32%, which significantly reduced to 57.18±8.51%, and 0% as the storage temperature of soybean increased for a period of 12 mon. The germination rate of soybean sprouts with 30 ℃ and 80% RH decreased after 4 mon of storage to 4.94%. The yellowness of cotyledon of soybean sprouts was not significantly changed during the 12 mon period of storage at 5 ℃, whereas, soybean sprouts stored at 15 ℃ and room temperature demonstrated decreased yellowness. However, the stress of cotyledon decreased with an increase in both storage temperature and time, and the hardness of hypocotyl decreased with an increase of storage time. The stress of cotyledon affected by high temperature (30 ℃) and humidity (80%) during 4 mon was reduced to 44.39±9.38 g/㎟. The asparagine content of soybean sprouts showed a similar result with the germination rate due to the amount of hypocotyl. Therefore, lower temperatures and shorter storage times are suitable for soybean sprout processing. The first order kinetic model and Arrhenius equation (activation energy =29.56 kJ/mol) were able to predict the yield of sprout at various storage temperatures and periods.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.223-228
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• 1999

The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at $3^{circ}C$, and room temperature were investigated. After 98 days' storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days' to 48.75% on 126 days' storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at $3^{circ}C$, 85% RH on the basis of sensory evaluation and chemical compositions.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.36 no.3
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• pp.142-149
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• 2013

Among ammunitions which are stored in a war field, the lifespan of propelling gunpowder is affected by storage environment such as storage temperature, humidity, and exposure to sunlight. These are because Nitrocellulose (NC) which is the main component of propelling gunpowder can be naturally disassembled to unstable substances similar with other nitric acid ester. We can't prevent it fundamentally from being disassembled, but to restrain induction of automatic disassembly by decomposition product, a decomposition product ($NO_2$, $NO_3$, and $HNO_3$) and tranquillizer DPA (Diphenylamine), having high reactivity, are added into a propellant. For this, it will decrease the velocity of tranquillizer which can also affect the velocity of producing the decomposition product of NC, storage temperature or humidity of propelling gunpowder is higher, drop of tranquillizer content is much faster. Therefore, to extend storage lifespan of propelling gunpowder, it is really important to control storage temperature or humidity inside the magazine. Hereupon, according to the manufacture of small scale model magazine and the result of performing experiments and measuring variation of inside temperature (storage temperature), using roof types that have a steel slate structure of magazine among ground magazines, this research shows the differences in details.