• Tunnel and Underground Space
• /
• v.25 no.2
• /
• pp.155-167
• /
• 2015

The thermal-hydrological-mechanical (T-H-M) behavior of rock mass surrounding a high-temperature cavern thermal energy storage (CTES) operated for a period of 30 years has been investigated by TOUGH2-FLAC3D simulator. As a fundamental study for the development of prediction and control technologies for the environmental change and rock mass behavior associated with CTES, the key concerns were focused on the hydrological-thermal multiphase flow and the consequential mechanical behavior of the surrounding rock mass, where the insulator performance was not taken into account. In the present study, we considered a large-scale cylindrical cavern at shallow depth storing thermal energy of $350^{\circ}C$. The numerical results showed that the dominant heat transfer mechanism was the conduction in rock mass, and the mechanical behavior of rock mass was influenced by thermal factor (heat) more than hydrological factor (pressure). The effective stress redistribution, displacement and surface uplift caused by heating of rock and boiling of ground-water were discussed, and the potential of shear failure was quantitatively examined. Thermal expansion of rock mass led to the ground-surface uplift on the order of a few centimeters and the development of tensile stress above the storage cavern, increasing the potential of shear failure.

• Food Science and Preservation
• /
• v.24 no.7
• /
• pp.1034-1042
• /
• 2017

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at $25^{\circ}C$. In addition, 5% skimmed milk, ${\alpha}$-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

• Journal of Korean Medical classics
• /
• v.9
• /
• pp.381-429
• /
• 1996

Choo-Joo(鄒澍;1790-1844) was the medicine scholar who lived in the late peroid of the Chung-Dynasty and wrote "Bon-Kyung-So-Jeung(本經疏證)", "Bon-kyung-Sok-So(本經續疏)", "Bon-Kyng-Seo-So-Yo(本經序疏要)". In the books mentioned above, He annotated the chief effectiveness of herbal medicine(本草) which had been presented on "Shin-Nong-Bon-Cho-Kyung(神農本草經)" and "Myoung-Eui-Byul-Lok(名醫別錄)". He defined medical action of 315 herb-items with the many theories of various scholars. Scholars whom Choo-Joo has qoutated belong to the school of study of Chinese classics, and they have regarded "Hwang-Je-Nae-Kyung(黃帝內經)", "Shin-Nong-Bon-Cho-Kyung(神農本草經)" and "Sang-Han-Lon(傷寒論)" as great important cannon and have lived during the Myoung Chung Dynasty. The distinctive character of Choo-Joo belongs to similar academic traditions. It seems that he was appected mainly by "Bon-Cho-Gang-Mok(本草綱目)" written by Lee-Si-Jin(李時珍), Mok-Jung-Soon(繆仲淳)'s "Sin-Nonng-Bon-Cho-Kyung-So(神農本草經疏)", You-Yak-Guem(劉若金)'s "Bon-Cho-Sul(本草述)" and Yang-Si-Tae(楊時泰)'s "Bon-Cho-Sul-Gu-Won(本草述鉤元)". He contributed in two big sides. First, Choo-Joo(鄒澍) have achieved much contribution in biliographical study of Chinese classics(考證學). He analyzed the medical theory of herb-medicine, combining with "Nae-Kyung(內經)", "Sang-Han-Lon(傷寒論)" and many theory of various scholars in order to make research on the chief effectiveness that had been presented in "Shin-Nong-Bon-Cho-Kyung(神農本草經)". Therefore the practical application of medical theory and term which had been represented on classics were offered. Secondary, Choo-joo did great accomplishment in pharmacology. The point of his theory was grasping the effect of a medicine through distinctive one beyond general feature. He set up standards that grasp distintive feature as form, color, energy and taste, place of production and temper. And on the basis of these standards he investigated distinctive feature on various fields, then he induced 'the Uem-Yang-0-Haeng Theory(陰陽五行說)' from distictions. According to the these method of classification, form(形) stand for the resultant shape of herbal function, color(色) represent the active direction of herb, energy and taste(氣味) imply the ultimate active function of herb, the place of production(産地) and the period of occurrence(發生時期) symbolize symptoms. When he applied these method to seek for effetiveness, he regarded the field which revealed most representative feature as of great importance, and Combining remained distinctions with one another, he determined more accurate medicinal value. These method of obsevation solved contradiction which occured by equaly appling all medical herbs for the regular standard. The most important theory that represented in Choo-Joo(鄒澍) is to induce and to certify the distintive feature of herb into the 'Uem-Yang-0-Haeng Theory'. That is, concluded as "spring(生), growing(長), change(化), collecting(收) and storing(藏)". As the results of these studies, he made clear the action of medicine more concretly and made 'the Uem-Yang-0-Haeng Theory(陰陽五行說)' more concret and actual for applying. And he contrbuted to establish the standard for grasping the effect of medicines.

• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.375-379
• /
• 1995

Contents of ${\beta}-carotene$ and vitamin C in the vegetable(Angelica keiskei) juice were measured as a function of storing temperature$(-18^{\circ}C{\sim}35^{\circ}C)$ and period$(6{\sim}72\;hours)$. Content of ${\beta}-carotene$ was highest in the fresh juice and the degree of destruction of the ${\beta}-carotene$ was significantly increased as the storage temperature increased. Vitamin C in the juice stored at $4^{\circ}C$ decreased less than that of ${\beta}-carotene$. There was no significant difference in fatty acid compositions among in the fresh, freeze-dried juice and juice stored for 72 hours. Antioxidative activities of components extracted from the juice(fresh and stored for 24 hours) followed by incubating for 1 day were higher than that of ${\alpha}-tocopherol$ and then significantly decreased as incubation prolonged.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.3
• /
• pp.461-466
• /
• 2010

A cylindrical UV sterilization system was developed to decrease microorganisms in centrifuged Takju (CT). CT was run through 110 strips of honey comb type-teflon tubes and 9 UV lamps (1395 W) were equipped between teflon tubes. The optimum sterilization condition of CT was fixed for 1.5 min at 2 L/min in overall quality aspects; also, 5~6 log cycle decrease of viable cell numbers of total bacteria and yeast was observed at this operating condition. Quality changes of UV-sterilized CT were examined by UV irradiation of CT followed by storing at $30^{\circ}C$ for 8 days. To evaluate quality changes of UV-sterilized CT, pH, amino nitrogen content, acidity, reducing sugar content and viable cell numbers of total bacteria and yeast were measured. The growth of yeast and bacteria was retarded, showing around $10^8\;CFU/mL$ even after 4 days and $10^8\;CFU/mL$ after 6 days, respectively. Also, UV sterilized CT showed no changes in pH, titratable acidity, and amino nitrogen content during storage except reducing sugar content. UV sterilization did not cause significant difference in L, a, and b values between CT and UV-sterilized CT over the storage period.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.2
• /
• pp.195-202
• /
• 2008

This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.

• Journal of Bio-Environment Control
• /
• v.20 no.4
• /
• pp.304-310
• /
• 2011

To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.

• Korean Journal of Agricultural Science
• /
• v.24 no.2
• /
• pp.132-137
• /
• 1997

Effective storage facilities are required to stabilize the price of agricultural and marine products to preserve their qualities due to the big fluctuation of shrimp price in Korea. It is easy to make the cave because of good conditions of the land configuration, soil and convenient transportation. The cave storage can save the cost about 40% in building site and equipment, and about 50% in maintenance comparing to existing low temperature storage facilities. The cave storage provide to improve the quality of their stored products with the low heat conductivity, the constant temperature and humidity year round. Therefore, more low temperature storage facilities are required because the items are expanded from potatoes, sweet potatoes, onions, garlics, apples and chestnuts to tangerines, grapes, cabbages, radishes, and wet ginsengs. The demands of the low temperature storage facilities can be substituted into the cave storage facilities. Thus, studies are conducted to observe the changes of the components of the pure and the seasoned salted shrimps with fermentation period during stored at room temperature in cave and to establish the storing at underground facilities to produce high quality salted fish to make profit.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.54-63
• /
• 2002

Post-harvest technology for rice was focused on in-bin drying system, which consists of about 100, 000 facilities in 1980s. The modernized Rice Processing Complex (RPC) and Drying Storage Center (DSC) became popular for rice dry, storage, process and distribution from 1990s. However, the percentage of artificial drying for rice is 48% (2001) and the ability of bulk storage is about 15%. Therefore it is necessary to build enough drying and bulk storage facilities. The definition of high quality rice is to satisfy both good appearance and good taste. The index for good taste in rice is a below 7% of protein, 17-20% of amylose, 15.5-16.5% of moisture contents and high concentration of Mg and K. To obtain a high quality rice, it is absolutely needed to integrate high technologies including breeding program, cropping methods, harvesting time, drying, storing and processing methodologies. Generally, consumers prefer to rice retaining below b value of 5 in colorimetry, and the whiteness, the hardness and the moisture contents of rice are in order of consumer preference in rice quality. By selection of rice cultivars according to acceptable quality, the periods between harvesting time and drying reduced up to about 20 days. Therefore it is necessary to develop a low temperature grain drying system in order to (1) increase the rate of artificial rice drying up to 85%, (2) keep the drying temperature of below 45C, (3) maintain high quality in rice and (4) save energy consumption. Bulk storage facilities with low temperature storage system (7-15C) for rice using grain cooler should be built to reduce labor for handling and transportation and to keep a quality of rice. In the cooled rice, there is no loss of grain quality due to respiration, insect and microorganism, which results in high quality rice containing 16% of moisture contents all year round. In addition, introducing a low temperature milling system reduced the percentage of broken rice to 2% and increased the percentage of head rice to 3% because of proper hardness of grain. It has been noted that the broken rice and cracking reduced significantly by using low pressure milling and wet milling. Our mission for improving rice market competitiveness goes to (1) produce environment friendly, functional rice cultivars, (2) establish a grade standard of rice quality, (3) breed a new cultivar for consumer oriented and (4) extend the period of storage and shelf life of rice during postharvest.

• Korean Journal of Food Science and Technology
• /
• v.17 no.5
• /
• pp.331-335
• /
• 1985

Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.