• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Fashion & Textile Research Journal
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• v.17 no.2
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• pp.295-304
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• 2015

This paper investigated wear comfort property of heat storage knitted fabrics for high emotional garment. For this purpose, ZrC imbedded PET knitted fabric was prepared and various physical properties such as thermal, wicking and drying characteristics were measured. In addition, far-infrared emission characteristics of ZrC imbedded PET was analysed and tactile hand property and dye affinity of ZrC imbedded knitted fabric were also studied in comparison with regular and other commercial heat storage PET knitted fabrics. It was observed that Zr imbedded amount in the yarn was 19.29% by ingredient analysis and far-infrared emission energy was $3.65{\times}10^2W/m^2$, emissivity was 0.906 at the range of wavelength $6{\sim}20{\mu}m$. It was found that maximum heat flow (Qmax) of ZrC imbedded PET knitted fabric was lower than that of regular PET one and warmth keepability rate was higher than that of regular PET one, which means ZrC imbedded PET have heat storage property. Drying property of ZrC imbedded knitted fabric was better than that of regular PET one due to heat by far-infrared emitted from ZrC in the core of filament. It revealed that wicking property of the ZrC imbedded fabric was not influenced by far-infrared emission, but affected by fibre physical properties. Tactile hand property of ZrC imbedded knitted fabric was not influenced by imbedding ZrC in the filament but affected preferably by structure of knitted fabric. Dye affinity of ZrC imbedded PET knitted fabric was less influenced by dyeing temperature and time than regular PET knitted one.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2014.10a
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• pp.193-196
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• 2014

Experimantal evaluation of an energy storage device with high rotational speed to store regenerative energy which might be generated during the braking period of the trains is presented. The proposed ESS is small scale model and has 5kW output power, high rotational speed. In general railway trains generate regenerative energy for 10-20 sec when the train brakes and also high traction energy is needed for very short moment (10 sec) when the train increases the traction force. Considering such characteristics of the railway system energy storage device for the railway should have very fast response property. Among the various energy storage devices flywheel energy storage system has the fastest response property, which means that flywheel ESS is the most suitable for the railway system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.

• KSBB Journal
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• v.27 no.1
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• pp.21-27
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• 2012

Five yeast strains were isolated from traditional Makgeollies, Makgeollies were made by isolated yeasts after cultivation, and then property changes of Makgeollies were analyzed according to yeasts, storage temperatures and storage periods. Average pHs were shown to be 3.22~3.88 and statistically changed according to yeasts used, storage temperatures and storage periods. Total acidities were statistically changed according to storage periods. Amino-type nitrogen contents were in the ranges of 0.009~0.245% and statistically changed according to storage temperatures especially at 18 and $25^{\circ}C$ for 15 days. Average alcohol concentrations were in the ranges of 7.5~18.5% and reduced until 10 days and increased for 15 days according to yeasts used and storage periods. Consequently, Makgeollies, made by isolated yeast strains originated from traditional Makgeollies, revealed that alcohol concentrations and amino-type nitrogen contents were changed but pHs and total acidities were not dramatically changed according to yeasts used. It suggests that development of various Makgeollies would be possible using isolated yeast strains in this study, and optimal storage condition of ready-made Makgeollies to maintain its original property turned out to be at $4^{\circ}C$ for 5 days. Especially, Makgeolli made by F strain showed the best quality on its property, therefore Makgeolli which maintains its property stably until 10 days when stored at $4^{\circ}C$ could be made using this strain.

• Food Science and Preservation
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• v.24 no.4
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.3
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• pp.190-196
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• 2004

In this paper, we address a layout design problem, PTL[3], for determining an optimal 3-class-based dedicated linear storage layout in a class of unit load storage systems. Our objective is to minimize the expected single command travel time. We analyze PTL[3] to derive a fundamental property that an optimal solution to PTL[3] is one of the partitions based on the PAI(product activity index)-nonincreasing ordering. Using the property and partial enumeration, we construct an efficient exact algorithm with O $(n\;{\lceil}\;log\;n\;{\rceil}\;)$ for solving PTL[3].

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.04a
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• pp.15-19
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• 2003

Polymeric micro lens arrays with diameters of $13\~96\;{\mu}m$ fabricated using the micro-compression molding with electro formed mold inserts. In the present study, the electro forming process was used to make the metallic micro-mold insert for micro-molding of microlens array. The wettability property of the fabricated mold insert was examined by measuring the contact angle of the polymer melt on the mold insert. Microlenses were compression-molded with the fabricated mold insert. The effects of the molding temperature and wettability property on the replication quality of the molded lenses were analyzed experimentally.

• The Journal of Information Technology
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• v.2 no.2
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• pp.269-279
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• 1999

SGML(Standard Generalized Markup Language) is proper to view, modify and create new electronic document as documentation standard to create and interchange the structured document information. Accordingly, a study on efficient storage and management of very large structured SGML document information is need. This paper proposes design of data modeling based on GROVE(Graph Representation Of property ValuEs) defined in HyTime(Hypermedia Time-based Structuring Language) and describes design of SGML document storage management system.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.1
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• pp.55-59
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• 2007

The oil and concentrated protein powder from squid viscera was extracted and recovered by a semi-batch supercritical carbon dioxide ($SCO_2$) extraction system and the degree of oxidation in the extracted oil was measured in order to compare with extracted oils using organic solvents. The degree of storage in treated squid viscera by $SCO_2$ extraction was measured in order to compare with untreated squid viscera. As results obtained, it was found that the auto-oxidation of the oils using $SCO_2$ extraction occurred very slowly compared to the oils by organic solvent extraction. And the treated squid viscera by $SCO_2$ extraction was reached the point of initial rottenness slowly than untreated squid viscera.