• 한국항만학회지
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• 제12권2호
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• pp.251-260
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• 1998

For the purpose of building the simulation model on cargo handling capacity in container terminal we composed a model of container logistics system which has a 4 subsystem; cargo handling transportation storage and gate complex system. Several data are used in simulation which were gained through a field study and a basic statistic analysis of raw data on BCTOC from January to Jane in 1998. The results of this study are as follows; First average available ratios of each subsystems were 50% for G/C, 57.5% for Y/T, 56% for storage system and 50% for gate complex. And there were no subsystems occurring specific bottleneck. Second comparing the results of simulation to the results of basic statistics analysis we can verifying the suitability of this simulation model. Third comparing the results of this study to the results of existed similar study in 1996, we were able to confirm the changes of container logistics system in BCTOC.

• 한국멀티미디어학회논문지
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• 제22권9호
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• pp.1055-1068
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• 2019

As the container market is expected to continue to increase, the volume of containers will increase, and the volume of empty containers will be proportional to this. Imbalances between imports and exports in each country have emerged, and the issue of collection and storage of empty containers is becoming more and more important, and it is necessary to appropriately deal with container demand for container presents. Therefore, in this paper, we are trying to develop a website that provides various empty container information and provides empty container leasing services based on this information. Through the development of these empty container websites, we would like to make empty container leasing and operations more efficient, improve empty container-related services and reduce costs.

• 한국식품과학회지
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• 제52권3호
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• pp.304-309
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• 2020

김치는 한국의 전통발효식품으로서 건강식품으로 여겨지고 있다. 일반적으로 한국에서는 김치를 가정에서 제조하여 김치냉장고에 저장한다. 저장기간 동안 물리화학적, 미생물학적 변화가 일어나며 이는 김치의 품질에 영향을 미친다. 본 연구에서는 김치의 품질에 영향을 미칠 수 있는 저장용기(폴리프로필렌-PP, 스테인리스 스틸-STS, 세라믹)를 달리 하여 김치를 담은 후 0℃로 설정된 냉장고에 보관하면서 화학적, 미생물학적 특성을 비교 분석하였다. pH의 경우 PP와 STS 용기에 저장된 김치 시료는 16일째 각각 4.59과 4.53에 도달한 반면 세라믹 용기에 저장된 김치시료는 4.92에 도달하였으며 그 차이의 경향은 32일까지 유지되었다. 산도의 경우 PP와 STS 용기에 저장된 김치 시료는 8일째 각각 0.24와 0.25%인 반면 세라믹 용기의 시료는 0.22%로 다소 낮게 나타났으며 그 추세는 20일까지 유지되었다. 유산균 수는 큰 변화없이 유동적이었으며 32일째 PP, STS 및 세라믹 용기에 저장된 김치 시료 각각 4.87, 5.44 및 5.35 Log CFU/g으로 나타났다. 미생물 균총 분석에서는 용기 종류에 상관없이 Leuconostoc gelidum과 Lactobacillus algidus 종이 김치 저장기간에 따라 우점종으로 확인되었으며 세라믹 용기에 저장된 김치 시료에서만 20일째 호냉성 김치유산균인 Weissella koreensis 종이 다른 용기의 시료에 비해 상대적으로 높은 비율로 나타났다. 결론적으로 김치냉장고와 같이 저온에서 김치를 저장할 경우 저장용기로서 세라믹 재질의 용기를 사용할 경우 김치의 품질 유지 측면에서 장점을 가질 수 있다.

• Structural Engineering and Mechanics
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• 제13권6호
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• pp.653-670
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• 2002

In order to ensure the structural dynamic stability of moving liquid-storage containers, the flow motion of interior liquid should be appropriately suppressed by means of mechanical devices such as the disc-type elastic baffle. In practice, the design of a suitable baffle requires a priori the parametric dynamic characteristics of storage containers, with respect to the design parameters of baffle, such as the installation location and inner-hole size, the baffle number, and so on. In this paper, we intend to investigate the parametric effect of the baffle parameters on the transient dynamic behavior of a cylindrical fuel-storage tank in an abrupt vertical acceleration motion. For this goal, we employ the ALE (arbitrary Lagrangian-Eulerian) kinematic description method incorporated with the finite element method.

• Journal of Biosystems Engineering
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• 제31권3호
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• pp.161-167
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• 2006

The purpose of this study is to find the optimal conditions of PCM slurry manufacturing equipment for saving the marketing cost and keeping the original quality of products. In addition, the characteristics of the movable container for shipping or distributing products is analysed. The major results are as follows. 1. PCM thermal storage system is designed with the conditions of temperature($-5{\sim}10^{\circ}C$), cold chain time(30 minutes), and one time usage(50 liter). This system includes tank, freezer, circulating pump, cycle type heat exchanger, swelling tank, equipment of supplying PCM supplying unit includes cold tank, cycle type heat exchanger, suction unit and control equipments, etc. 2. After ability test of PCM thermal storage system, it shows that the required freezing time of PCM thermal storage system is less than one of the previous system. The reason is that churn (top and bottom) and compulsion circulation are occurred simultaneously and unit cooler type method is better than chiller type method. 3. By the experiment of transportation latent heat container, it is decided that the best container is $K_1$ with latent heat temperature($0{\sim}5^{\circ}C$) and density(0.15%). However, for $K_l\;and\;K_2$, it is necessary more studies on latent heat thermal conditions and conditions of making method.

• 한국포장학회지
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• 제29권3호
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• pp.203-209
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• 2023

The increasing saturation challenges in storage facilities for Low- and Intermediate-Level Radioactive Waste call for a more efficient storage approach. Consequently, we have developed a square-structured container that features a storage capacity approximately 20% greater than that of conventional drum-type containers. Considering the need to contain various radioactive wastes from nuclear power usage securely until they no longer pose a threat to human health or the environment, this study focuses on evaluating the sealing efficacy of the newly designed rectangular container using finite element analysis. Since radioactive waste containers typically do not experience external forces except under special circumstances, our analysis simulated the impact of an external force, assuming a fall scenario. After fastening the bolts, we examined the vertical stress distribution on the container by applying the calculated external force. The analysis confirms the container's stable seal.

• Journal of Biosystems Engineering
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• 제25권1호
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• pp.33-38
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• 2000

This study was performed to investigate airtight storage characteristics of rough rice using airtight flexible pve container. A storage test of rough rice of 4 tonnes was carried out to determine the changes of gas composition of air in the container, grain moisture content, air temperature and relative humidity , the presence of insects ,germination rate, crack ratio , fat acidity , 1000-kernel weight, and brown rice recovery over storage period of 5 months in Suwon. Concentration of oxygen was decreased from 20% to 16% and carbon dioxide was increased of from 0.03% to 1.6%. The grain moisture content was decreased from 14.4%(w.b) to 14.1%(w.b) for 5 months storage period . Insect population levels were low but these increased after 5 months storage. Most of insects were dead, Fat acidity increased from 7.5(mg KOH/100g) to 10.2(mg KOH/100g). Other storage factors such as germination rate, brown rice recovery and 1000-kernel , and 1000-kernel weight slightly decreased and crack ratio was slightly increased. Qualities of rough rice during 5 months storage period under hemetic air conditions were maintained fairly good considering the above changes of quality factors during storage.

• 동아시아식생활학회지
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• 제5권2호
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• 한국항해항만학회지
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• 제31권5호
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• pp.361-368
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• 2007

장치공간 소요량은 컨테이너터미널의 장치능력을 결정짓는 매우 중요한 의사결정 변수이다. 일반적으로 장치공간 소요량은 모선의 배선간격, 장치허용기간, 본선작업시간 등 여러 요인들에 좌우된다. 그러나 지금까지는 이들 요인이 확정적이라는 가정 하에 다양한 방법들을 장치공간 소요량 산정에 적용해왔다. 본 연구는 본선작업 물량이 확률적인 것으로 가정하고 요구된 서비스수준을 만족시키는 장치공간 소요량의 산정 방법을 제시했다. 시뮬레이션을 이용한 수치실험은 제시된 방법이 다른 방법들에 비해 확률적 상황에서 더욱 정확한 장치공간 소요량을 산정할 수 있음을 보여주었다.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2003년도 추계학술대회
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• pp.271-284
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• 2003

We developing for Gate-Container Yard model to execute the Input & Output process of containers which are waiting in container yard effectively and fast. The optimal model is developed to manage and trace the containers in yard. We developed the put-away strategies which considered the storage time for volume of transportation and the distance between blocks and gates using the MICRO-CRAFT (Computerized Relative Allocation Facilities Technique).