• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 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.

• 태양에너지
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• 제9권3호
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• pp.37-43
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• 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.

• 한국자동차공학회논문집
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• 제23권4호
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• pp.428-435
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• 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.

• 한국식품영양과학회지
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• 제22권6호
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• pp.763-770
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• 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
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.1359-1361
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• 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
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• 제42권3호
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• pp.218-222
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• 1999

자당지방산에스테르(SE), 이소말토올리고당(IO) 또는 글리세린(GL)을 첨가한 백설기를 7일간 저장한 후 저장온도, 수분함량 및 첨가물의 농도에 따른 백설기의 텍스쳐에 미치는 영향을 경도, 응집성 및 씹힘성의 관점에서 반응표면 분석법으로 비교분석하였다. SE첨가 백설기 경도는 20, 50 및 $80^{\circ}C$의 저장온도에서 등고선 값은 각각 $1500{\sim}3200,\;500{\sim}1300$ 및 $100{\sim}400\;g_f$로 저장온도가 올라감에 따라서 급격히 감소하였다. $20^{\circ}C$ 및 $50^{\circ}C$의 저장에서는 수분함량과 SE농도 증가에 따라서 경도는 감소하였으나 $80^{\circ}C$의 고온저장에서는 수분함량 증가나 SE첨가효과가 거의 나타나지 않았다. IO나 GL첨가 백설기의 경도는 일반적으로 저장온도가 높아질수록 수분함량 및 첨가물 농도가 증가할수록 감소를 나타내었다. 백설기의 경도에 미치는 영향은 저장온도, 수분함량, 첨가물농도 순이었으며 저장온도 조절이 백설기의 저장성 향상에 가장 효과적이라는 것을 의미한다. 응집성 측면에서 SE 또는 GL첨가 백설기는 저장온도가 $20^{\circ}C$에서 $50^{\circ}C$로 높아짐에 따라서 응집성 증가를 보였으나 $50^{\circ}C$와 $80^{\circ}C$의 저장온도간에는 차이가 거의 없었다. 또한, 수분함량이 40%부근에서 높은 응집성을 나타내었으며 GL첨가 백설기는 농도가 0.5%부근에서 낮은 값을 보였다. 저장온도, 첨가물 농도 및 수분함량 순으로 백설기의 응집성에 영향을 미쳤다. 씹힘성은 첨가물의 종류에 관계없이 저장온도가 높아질수록, 수분함량과 첨가물 농도가 증가할수록 감소하였다. 씹힘성에 영향을 미치는 정도는 저장온도, 수분함량, 첨가물 농도 순이었다.

• 한국가금학회지
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• 제28권3호
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• pp.225-229
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• 2001

본 시험은 실용 육용종계 (Ross)의 종란 보관온도와 보관기간이 부화율에 미치는 영향을 구명하고자 하였다. 실험 1에서는 $4^{\circ}C$에서 종란을 3, 5, 7및 9일 보관하였을 때 부화율을 조사하였던 바, 3일 보관한 종란의 부차율이 다른 처리구보다 유의하게 우수하였다 (P<0.05). 실험 2에서는 $17^{\circ}C$에서 3, 5, 7 및 9일 동안 보관하였던 바, 보관기간에 관계없이 부화율이 감소하지 않았다. 실험 3에서는 $28^{\circ}C$에서 종란을 3, 5, 7 및 9일 동안 보관하였던 바, 9일동안 보관한 종란에서 부화율의 감소가 나타났다. 따라서 9일 이상 보관하는 육용종계 종란은 $17^{\circ}C$에 보관하는 것이 우수한 부화율을 유지할 수 있음을 입증하였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.288-288
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• 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.

• 치위생과학회지
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• 제10권6호
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• pp.459-464
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• 2010

본 연구는 실리콘 고무인상재의 보관온도에 따른 작업 시간과 압축 시 변형율, 탄성회복율, 점조도에 관한 물리적 특성에 대해서 평가하였으며, 다음과 같은 결과를 얻었다. 1. 작업시간은 저온의 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 크게 나타났고(P<0.05), 실온과 고온에서 보관한 인상재는 유의차 가 없었다. 2. 압축변형율은 저온 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 컸으며(P<0.05), 실온과 고온에서 보관한 인상재는 유의차가 없 었다. 3. 탄성회복율은 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타 났으며(P<0.05), 온도가 높아짐에 따라 증가하였다. 4. 점조도는 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타났으 며(P<0.05), 온도가 높아짐에 따라 감소하였다.

• 한국약용작물학회지
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• 제13권1호
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• pp.52-56
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• 2005

본 연구는 수삼의 저장기간 (무저장, 2일, 6일, 8일, 10일) 및 저장온도 $(20^{\circ}C,\;34^{\circ}C,\;-10^{\circ}C)$로 구분하여 제조된 홍삼의 품질 및 이화학적 특성변화를 비교 조사하였다. 수삼의 수분함량은 저장일이 길어질수록 감소하는 경향이었다. 수삼을 10일동안의 단기간 저장온도는 $34^{\circ}C$의 냉장저장이 적합하다고 생각한다. 전질소 함량은 저장일 10일로 갈수록 무저장구에 비해 다소 증가하는 경향이었다. 저장온도별로는 실온, 냉동, 냉장저장 순으로 무저장구보다 전질소 함량이 증가함을 보였다. 각각의 저장구별 페놀성 화합물의 함량은 무저장구에 비하여 저장기간이 길수록 증가하는 경향이었다. 저장 온도별로는 냉장 저장구가 실온, 냉동 저장구에 비하여 다소 페놀성 화합물의 함량이 높았다. 저장조건별 홍삼의 사포닌 Rf 에 대한 8종의 $ginsenoside\;Rb_1,\;Rb_2,\;Rc,\;Rd,\;Re,\;$Rg_3,\;Rg_1,\;Rg_2$의 상대적 함량 (%)비 변화를 분석한 결과, 각각 저장조건에서 Rf 대한 $Rb_1,\;Rg_1$의 상대적 함량비가 저장기간이 늘어날수록 감소하는 경향이었다. 기타 ginsenoside 함량변화는 시료간의 차이에서 나타난 것으로 판단되며 저장조건에 따른 변화 경향은 뚜렷하지 않았다. 관능적 성질에서 각각 저장구별로 홍삼의 품질, 맛과 향을 종합적으로 평가하여 볼 때, $34^{\circ}C$에서 냉장저장 운반하는 것이 홍삼 향미의 안정적 유지에 가장 적합한 것으로 평가되었다.