• 한국식품저장유통학회지
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• 제11권2호
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• pp.257-262
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• 2004

본 연구는 벼의 함수율 및 온도별 안전저장기간을 구명하기 위하여 수행되었다. 벼의 함수율은 16.1∼22.2%범위에서 4수준, 온도는 10∼3$0^{\circ}C$에서 3수준으로 저장하면서 외관, 발아율, 지방산가를 측정하였고, 안전저장기간의 온도 및 함수율 의존성을 분석하였다. 그 결과를 요약하면 다음과 같다. 벼의 발아율은 저장온도가 증가할수록, 함수율이 높을수록 급격하게 저하한 반면, 지방산가는 저장기간에 따라 증가하였으나 온도보다는 함수율에 의한 영향이 크게 나타났다. 벼의 온도 및 함수율이 높을수록 변색립 및 곰팡이는 빨리 발현되었으며, 함수율 16.1%에서는 온도가 높아도 저장기간 내에 부패현상은 나타나지 않았다. 발아율, 지방산가 및 외관에 의한 저장가능기간 중 최소가 되는 저장기간으로 온도 및 함수율에 따른 안전저장기간을 제시하였다.

• 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.

• 한국식생활문화학회지
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• 제22권1호
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• 한국축산식품학회지
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• 제20권1호
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1993년도 하계학술대회 논문집 B
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• pp.905-907
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• 1993

Demand for electricity is increasing annually. Especially, the daytime demand grawth shows higher than any other time period. So the big difference between maximum and minimum electrical demand becomes another important problem to be solved. The Battery Energy Storage System is chosen as one of the solutions among the sevral methods. The purpose of utilization of Battery Energy Storage System is to improve the daily load factor. Also, Battery Energy Storage System may be used for the load levelling or the load shifting as well as the spinning reserve. Up to now, only the pumped hydro power plant system has been operated on the commercial basis, but this system has so many constraints such as site, environmental effects, construction period, ect. Being considered current electrical power situation the development of electric storage system is in need latly. Among the various electric storage systems, Battery Energy System is chosen with the top priority because it has sevral merits to cover such as the short construction period, the demand site installation, and the food environmental characteristics.

• 한국환경과학회지
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• 제29권12호
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• pp.1199-1204
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• 2020

Lentinula edodes mushrooms cultivated under different relative humidities were wrapped at 4℃ and the results of storage characteristics were investigated. Changes in water content of fruiting bodies during the storage period showed the highest water content in fruit bodies harvested from the treatment with the highest relative humidity. The luminosity of the fresh fruiting bodies showed no significant change during the storage period, and the redness was higher in the relative humidity 95% treatment than in the other treatments. According to this study, the relative humidity of the pileus was 65%, and the content of Ergosterol was 0.67 ± 15 g / L at relative humidity of 65%, 80% and 95%. In addition, amino acid analysis and Principal Component Analysis (PCA) confirmed that methionine was the main cause of changes in storage time and relative humidity.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.681-685
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• 2006

가루녹차를 알루미늄 포장에 보관하여 $-5^{\circ}C$에서 저장시 품질관련 화학성분인 총질소, 총아미노산, 탄닌, 카페인, 엽록소, 비타민 C 및 지방산은 저장기간이 길어질수록 함량이 감소되었다. 가루녹차의 표면색상은 $-5^{\circ}C$ 저장시 a값은 저장전 -17.40에서 저장 30일 -16.69, 저장 60일 -16.20, 저장 120일 -13.69로 저장기간이 길어질수록 녹색이 감소됨을 알 수 있었다. 외관과 내질에 따른 관능평가는 저장전 93점에서 저장 60일 88점, 저장 120일 73점으로 저장기간 경과에 비례해 품질이 열악해졌다. 품질을 고려하면 $-5^{\circ}C$에서 가루녹차를 저장하는 것이 우수한 저장방법이 되리라 생각된다.

• 동아시아식생활학회지
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• 제10권5호
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• pp.425-430
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• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• 대한방사선기술학회지:방사선기술과학
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• 제44권3호
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• pp.239-245
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• 2021

Since the side effects of contrast agents occur in many ways, hospitals must clearly identify the contrast agents and know how to manage them. Storage of contrast media It is common practice to store contrast media in a warm room to reduce viscosity and improve patient comfort. However, it is important to recognize that long-term storage at high temperatures can shorten the shelf life of a product. Therefore, in this study, the presence or absence of chemical changes according to the storage period after using the contrast medium was analyzed. As the analysis equipment, a 500 MHz Nuclear Magnetic Resonance Spectrometer of Bruker Avance (Germany) possessed by Korea Basic Science Institute (KOREA BASIC SCIENCE INSTITUTE; KBSI) was used. For the X-ray iodide contrast medium, Pamiray contrast medium of Iopamidol and Optiray contrast medium of Ioversol, samples remaining after 7 days, 20 days, 30 days, and 1 year were collected, By acquiring the spectrum from the 1H-NMR spectrometer of the contrast medium stimulated by It was compared and analyzed with the standard sample. In conclusion, depending on the storage period of the contrast medium, no peaks of physical and chemical changes were observed in both the Pamiray contrast medium of Iopamidol and the Optiray contrast medium of Ioversol after 7 days, 20 days, 30 days, and 1 year after use.

• 한국식품영양학회지
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• 제36권4호
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• pp.236-243
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• 2023

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm² was observed. The no-treatment sample had a fungus of 814.5±72.8 mm² in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm² on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm² in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.