• 산업경영시스템학회지
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• 제29권2호
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• pp.58-66
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• 2006

This paper addresses the analysis of the travel distance and the number of storage location for storage location allocation methods in a warehouse system. The dedicated, randomized, combined and limited storage methods are considered. The combined and the limited storage methods are suggested here, which the combined storage method is to divide the storage locations into the dedicated storage area and the randomized storage area, and the limited storage method is to restrict the storage area of each product. Through a numerical example, the average travel distance between input/output point and the storage locations, and the number of storage location needed in the warehouse are compared between storage location allocation methods. The nearest randomized storage method is shown as the reasonable one in the travel distance and the number of storage location.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2009년도 춘계학술대회 논문집
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• pp.1924-1930
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• 2009

According to Korea Standard Association (KSA-0013) storage facilities are so broadly defined that one cannot easily understand the area and contents of storage facilities. Generally speaking warehouse represents storage facilities which links two nodes in various logistics activities, and storage facilities should contain other facilities like mechanization equipment, automation equipment, information equipment, etc. This study is to show the direction of the evaluation method on the effectiveness of standardized storage facilities. The storage facilities treated in this research are not only storage facilities like warehouse but also storage supporting facilities like mechanization equipment, automation equipment, information equipment, etc. The method for evaluating the effectiveness of standardized storage facilities is to developing some measure of effectiveness (MOE) which represents the entire standardized effectiveness of storage related facilities. This study has originality in that the method for evaluation of standardized storage facilities has not been developed up to now.

• Journal of Biosystems Engineering
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• 제33권3호
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• pp.167-172
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• 2008

The objective of this study was to investigate the adequate storage method that was able to maintain the high quality of rough rice according to storage methods and period. The quality change of the rough rice during the storage period was evaluated by storage method such as cooling bin using winter cold air, ordinary temperature bin, freezing, refrigeration and indoor storage. Moisture content, brown rice whiteness, hardness, crack ratio and germination ratio were measured in this study. Moisture content of rough rice stored in cooling bin using winter cold air and ordinary temperature bin were decreased by 0.07% and 0.42%, respectively, which were lower than the other storage method. The hardness of brown rice increased in order of storage method such as winter cooling bin, normal bin, freezing storage, refrigeration storage and indoor storage. Crack ratio by indoor and ordinary temperature bin storage were increased by 2.68% and 3.63%, respectively, whereas cooling bin using winter cold air, refrigeration and freezing storage showed below 1.0%. The highest germination rate was found in cooling bin using winter cold air. As a result, cooling bin using winter cold air can be evaluated for the adequate storage method of rough rice.

• Agricultural and Biosystems Engineering
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• 제3권2호
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• pp.65-72
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• 2002

Temperature is the most influential environment parameter which affects the quality change of agricultural products in cold storage. Therefore, it is essential to keep the uniform temperature distribution in the storage room. This study was performed to analyze the air movement and temperature distribution in the forced recirculating cold storage facility and to simulate optimum storage method of green groceries using 3-D CFD(three dimensional computational fluid dynamics) computer simulation which applied the standard $textsc{k}$-$\varepsilon$ turbulence model and FVM(finite volume method). The simulation was validated by the experimental results for onion storage and the simulation model was used to simulate the temperature and velocity distribution in the storage room with reference to the change of storage method such as location of storage, no stores, bulk storage, and pallet storage. In case of no stores, internal airflow was circulated without stagnation and consequently air movement and temperature distribution were uniform. In case of bulk storage, air movement was stagnated so much and temperature distribution of onion was not uniform. Furthermore, the inner temperature of onion roses more than the initial temperature of storage. In case of pallet storage, air movement and temperature distribution of onion were so uniform that the danger of quality change was decreased.

• 한국태양에너지학회 논문집
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• 제22권2호
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• pp.11-17
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• 2002

This paper is concerned with the development of a new method for making, separating ice and storage floated ice by installing an evaporation plate at under-water within a storage tank. In a conventional harvest-type ice storage system, a tank saves ice by separating an ice from an installed evaporation plate, which is located above an ice storage tank as an ice storage system. Developed new harvest-type method shows good heat transfer efficiency than a convectional method. It is because the evaporation panel is directly contacted with water in a storage tank. Also, at a conventional system a circulating pump, a circulating water distributor and a piping are installed, however these components are not necessary in a new method. In this study ice storage systems are experimentally investigated to study the charge and discharge of thermal energy. The results show the applicable possibility and performance enhancement of a new type.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 추계학술대회논문집B
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• pp.268-273
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• 2001

A fundamental study on the harvest-type ice storage system applied ice making method in-water and its temperature characteristics in ice storage system was performed experimentally of the charge and discharge of cold. This paper is concerned with the development of a new method for making and separating ice and saving floated ice by installing an evaporation plate at in-water within a storage tank. In a conventional harvest-type ice storage system, a tank saves ice by separating a formed ice from an installed evaporation plate, which is located above an ice storage tank as an ice storage system. A new harvest-type method shows very good heat transfer efficiency than a convectional method. It is because the evaporation panel is directly contacted with water in a storage tank. Also, at a conventional system a circulating pump, a circulating water distributor and a piping are installed, but these components are not necessary in a new method. In this study two kinds of ice storage systems are experimentally investigated to study the thermal characteristics of ice storage tanks.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• 한국가금학회지
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• 제23권4호
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• 한국수소및신에너지학회논문집
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• 제13권1호
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• pp.90-99
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• 2002

In order to utilize hydrogen energy in a large-scale in the future, development of effective hydrogen storage method is essentially required as well as that of efficient hydrogen production method. The hydrogen storage method using metal hydrides has been holding the spotlight as a safer and higher-density hydrogen storage method than conventional hydrogen storage methods such as liquid hydrogen or compressed hydrogen storage method. However when metals react with hydrogen to store hydrogen as metal hydrides, they undergo exothermic reactions, while metal hydrides evolve hydrogen by endothermic reaction. Therefore, hydrogen storage tank should have such structure that it can absorb or release reaction heat rapidly and efficiently. In this study, a review on the improvement of the heat release and absorption structure in the hydrogen storage tank was conducted, and as a result, a new type of hydrogen storage tank with the structure of vertical-type wall was designed and manufactured. Experimental results showed that this new type of tank could be used as an efficient hydrogen storage tank because its structure is simpler and manufacture is easier than cup-type hydrogen storage tank with the structure of packed horizontal cup.

• 설비공학논문집
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• 제14권1호
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• pp.31-37
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• 2002

This paper is concerned with the development of a new method for making and separating ice and saving floated ice by installing an evaporation plate at in-water within a storage tank. In a conventional harvest-type ice storage system, a tank saves ice by separating a formed ice from an installed evaporation plate, which is located above an ice storage tank as an ice storage system. A new harvest-type method shows very good heat transfer efficiency than a convectional method. It is because the evaporation panel is directly contacted with water in a storage tank. Also, at a conventional system a circulating pump, a circulating water distributor and a piping are installed, but these components are not necessary in a new method. In this study two kinds of ice storage systems are experimentally investigated to study the thermal characteristics of ice storage tanks. The results showed discharge of cold capacity of new type indicated the high values about 30~40% based on five time of drive, the temperature difference of inlet/outlet occurred the big range about $1.3^{\circ}C$. So, the new type which makes ice in water showed superiorly.