• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.5-8
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• 2007

The effects of packaging conditions on freshness extension of cucumber were investigated during 24-day storage temperatures $18^{\circ}C$ and $10^{\circ}C$. The storage life of cucumbers was influenced by both packaging methods (corrugated cardboard vs EPS box) and temperatures during storage. The fresh weigh, vitamin C content and Chlorophyll of cucumbers were decreased, while yellowing of cucumber peel was increased during storage. The change of vitamin C content was influenced by both packaging method and temperature during storage. The EPS box and low temperature were revealed to be effective treatments to extend the storability or cucumber fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.343-349
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• 1987

This study was executed to investigate proper storage conditions for freshness of lunch-box and prevention of lunch-box borne illness. When boiled rice was put into the empty lunch-box without cooling, temperature of the lunch-box was $70^{\circ}C$ to be able to destroy vegetative cell of microoganism in the lunch-box. Temperature of the side-dish canister that is placed on the hot lunch-box was increased from $15^{\circ}C$ to $53^{\circ}C$. The use of the insulator(one to two layer) between the lunch-box and side-dish canister was effective in insulation of the heat that is conducted from the hot lunch-box to the side-dish canister. The insulation layer(asbestos) was also effective to inhibit the decrease of pH value and growth of microoganisms in the toiled rice and side-dish during storage of the lunch-box. The number of microoganisms in the lunch-box covered without cooling was less than in the case of lunch-box covered after cooling; however, the amount of generation in condensed water that is responsible for swelling of boiled rice in the lunch-box occurred much more in the one than in the other, and was a little generated in the case of high temperature storage, insulator use, and when covering the lunch-box after cooling, and pre-evaporation by stirring boiled rice in the cooking pot before filling it. In addition, inserting the heat insulators on and bottom of the lunch-box the boiled rice can be eaten without coldness in winter season.

• 제어로봇시스템학회:학술대회논문집
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• 1993.10b
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• pp.30-35
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• 1993

Simple recurrence relations for calculating completion times of various storage polices (unlimited, intermediate storages(FIS), finite intermediate storages(FIS), no intermediate storage(NIS), zero wait(ZW) for serial multi-product multi-unit processes are suggested. Not only processing times but also transfer times, set-up (clean-up) times of units and set-up times of storages are considered. Optimal scheduling strategies with zero transfer times and zero set-up times had been developed as a mixed integer linear programniing(MILP) formulation for several intermediate storage policies. In this paper those with non-zero transfer times, non-zero set-up times of units and set-up times of storages are newly proposed as a mixed integer nonlinear programming(MINLP) formulation for various storage polices (UIS, NIS, FIS, and ZW). Several examples are tested to evaluate the robustness of this strategy and reasonable computation times.

• Journal of Conservation Science
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• v.38 no.1
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• pp.72-79
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• 2022

A paulownia wood has been widely used with various advantages as its low weight, permeability, convenient workability and aesthetic patterns for a long time. However, the related empirical researches and simultaneous evaluations of functionality are insufficient compared with acid-free archival boxes for now. In this study, the indoor and outdoor temperature and relative humidity control and heat release rate were evaluated under the controlled and uncontrolled circumstance in 2018. The paulownia wood storage box showed superior control effect of relative humidity than the acid-free archival box in constantly uncontrolled environment. Also, the possibility of the flame diffusion from the surface of the materials was higher for the paulownia materials, and the acid-free archival box showed more dangerous patterns in the early stages of the fire.

• Journal of Korea Water Resources Association
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• v.52 no.3
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• pp.219-226
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• 2019

Recently, research about Low-Impact Development (LID) techniques has been expanded due to problems with the effects of climate change and urbanization that have been increasing. LID technology is used to control flood damage environmentally to reduce runoff and is reduce runoff on city also restore into previous water circulation system from present developed city. However, studies about quantitative data of LID techniques are insufficient. Therefore in this study, the Curve Number (CN) was calculated with the Planter Box, which is storage type LID technology to conduct the water circulation (infiltration, runoff, overflow) analysis. Rainfall intensity scenario (60.4 mm/hr, 83.1 mm/hr, 97.4 mm/hr, 108.2 mm/hr) about water circulation analysis of Planter Box is selected on the basis of probable rainfall intensity table. According to the experimental results, the storage rate of rainwater in Building Planter Box and Street Planter Box was 43.5% to 52.9% and 33.4% to 39%, respectively. In addition, CN value is estimated to 83 at the Planter box and the runoff reduction effect by applying Horton's infiltration capacity curve showed on 51% to 98%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1296-1302
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• 2013

The quality of fresh jujube (Zizyphus jujuba) fruit rapidly declines in the postharvest stage and thus the effective storage conditions for agricultural warehouses were investigated in this study. Fresh jujubes (~10 kg) were stored using five different storage methods: plastic box without further packaging as a control (C-PL), plastic box with hanji packaging (H-PL), plastic box with functional film packaging (F-PL), cardboard box with hanji packaging (H-CB), and cardboard box with functional film packaging (F-CB). The storage boxes were stored in a refrigerator ($0^{\circ}C$ and 80~90% RH), equipped with an ethylene gas scavenging device for 9 weeks and then the quality characteristics were analyzed. The control storage conditions of jujubes showed a substantial decline in quality with decreases in moisture content, hardness, and sugar content as well as increases in decay ratio and redness. Among the tested storage conditions, F-CB was most effective in terms of maintaining the quality of jujube fruit while maintaining firmness, weightlessness, ripening degree from redness and visible appearance. In conclusion, effective storage and packaging conditions during storage enabled maintenance of fruit quality of jujubes for 9 weeks.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.65 no.12
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• pp.2119-2126
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• 2016

In this paper, we developed a smart black box that can monitor and record the information of the sensor from subsystem in the smart grid system. The plant is the complex power system which is integrated by solar power system, grid-connected power systems, and BESS(battery energy storage system). The black box with the web-server application can connect and synchronize to an external monitoring system and a smart phone. We hope that this system is to contribute to improve operational efficiency, reliability, and stability for the smart grid power system.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.35-41
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• 2023

The purpose of this study was to examine the effect of each storage temperature condition of 5, 10, 15 and 20℃ to maintain the freshness of mini paprika (Capsicum annuum cv. New Raon Red) in corrugated box. Changes in general appearance, fresh weight loss, firmness, SSC (solid sugar content), and Hue angle were investigated. Furthermore, storage at temperatures ranging from 5℃ to 15℃ for 14 days resulted in maintaining freshness for 35 days. Paprika stored at 20℃ showed significantly higher loss of fresh weight and firmness than that of other storage temperatures. Furthermore, paprika stored at 5℃ and 10℃ showed a lesser decrease in hue angle than that at 15℃ and 20℃. However, the SSC of mini paprika was not significantly affected by storage temperature. These results suggest that corrugated box packaging in combination with low storage temperatures (5~10℃) could be effective in prolonging the shelf life of mini paprika. Therefore, the results represented that the low temperature storage in combination with cardboard box treatment could be effective in prolonging the shelf life of fresh paprika.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.653-655
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• 2013

This paper is the study of Multiple External Storage Configuration for the Android based Set-top Box system. Because of Mobile OS, Android has limitation in media streaming, recording and playing for Set-top box function with only support external storage device Micro-SD card. In this paper, we research for the Multiple External Storage configuration for external disk drive, USB Memory, SD card. in Android System with Multi-Volume Management system implementation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.76-79
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• 2000

The effects of packaging conditions on freshness extension of squash (Cucurbita moscata) were investigated during 7-day storage at 2$0^{\circ}C$. Weight loss of squash packed with corrugated paperboard box (control) was 5.5%, and those of LDPE (low density polyethylene, Ф0.02 mm), LDPE (Ф0.04mm) film and EPS (expanded polystyrene) box were 0.9%, 0.8%, and 1.1%, respectively. Firmness of EPS was 11% higher than that of control, chlorophill content of squash packed with EPS box was 18.9% higher, and total ascorbic acid content of squash packed with EPS box was 29.4% higher than that of control. Quality of packed squash was not different between EPS packages and LDPE packages. Decay of control was 1~2 pieces per box, but was not found in the LDPE, EPS box. Preferences in overall appearences of LDPE, EPS box was better than those of control.