• Journal of Korean Port Research
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• v.5 no.2
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• pp.19-37
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• 1991

This work aims to : establish a model of the container physical distribution system of Pusan port comprising 4 sub-systems of a navigational system, on-dock cargo handling/transfer/storage system, off-dock CY system and an in-land transport system : examine the system regarding the cargo handling capability of the port and analyse the cost of the physical distribution system. The overall findings are as follows : Firstly in the navigational system, average tonnage of the ships visiting the Busan container terminal was 33,055 GRT in 1990. The distribution of the arrival intervals of the ships' arriving at BCTOC was exponential distribution of $Y=e^{-x/5.52}$ with 95% confidence, whereas that of the ships service time was Erlangian distribution(K=4) with 95% confidence, Ships' arrival and service pattern at the terminal, therefore, was Poisson Input Erlangian Service, and ships' average waiting times was 28.55 hours In this case 8berths were required for the arriving ships to wait less than one hour. Secondly an annual container through put that can be handled by the 9cranes at the terminal was found to be 683,000 TEU in case ships waiting time is one hour and 806,000 TEU in case ships waiting is 2 hours in-port transfer capability was 913,000 TEU when berth occupancy rate(9) was 0.5. This means that there was heavy congestion in the port when considering the fact that a total amount of 1,300,000 TEU was handled in the terminal in 1990. Thirdly when the cost of port congestion was not considered optimum cargo volume to be handled by a ship at a time was 235.7 VAN. When the ships' waiting time was set at 1 hour, optimum annual cargo handling capacity at the terminal was calculated to be 386,070 VAN(609,990 TEU), whereas when the ships' waiting time was set at 2 hours, it was calculated to be 467,738 VAN(739,027 TEU). Fourthly, when the cost of port congestion was considered optimum cargo volume to be handled by a ship at a time was 314.5 VAN. When the ships' waiting time was set at I hour optimum annual cargo handling capacity at the terminal was calculated to be 388.416(613.697 TEU), whereas when the ships' waiting time was set 2 hours, it was calculated to be 462,381 VAN(730,562 TEU).

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.510-516
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• 1991

To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

• Food Science and Preservation
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• v.13 no.3
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• pp.369-374
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• 2006

Optimum extraction conditions were investigated for the manufacture of Kiwi liqueur. Eight-weeks of storage was found to be the optimal extraction time for unsliced fruit, but 4 week of storage was found to be optimal extinction time when the fruit was sliced into 4 pieces. There were no changes in the brix, pH and total acidity during extraction. However 24.92 ppm of methanol and acetaldehyde was detected after extracting the liqueur after 8 week extraction time when the fruit was sliced into 4 pieces. The sensory evaluation showed the highest over all acceptability. The Kiwi liqueur was contained 48.90 mg% of total phenolic compounds, 16.7 mg% of vitamin C, 1.77% of malic acid, 1.18% of fructose, 1.12% of glucose and 0.08% of maltose at the optimum extraction conditions. The sensory quality of the Kiwi liqueur was estimated to be best when 0.035% of stevioside, 0.0085% of citric acid and 0.005% of salts were added to the Kiwi liqueur.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1364-1373
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• 2015

The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.183-193
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• 2014

This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at $20^{\circ}C$ for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.

• KSBB Journal
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• v.31 no.1
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• pp.20-26
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• 2016

This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of $80-100^{\circ}C$. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at $80^{\circ}C$. The cutting force increased as the blanching temperature increased. The tensile strength decreased at $95^{\circ}C$ and $100^{\circ}C$. In addition, the sensory evaluation scores were the best at $80^{\circ}C$. The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at $80^{\circ}C$ showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at $80^{\circ}C$ is expected to improve the palatability of the pickle.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• Korean Journal of Materials Research
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• v.12 no.8
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• pp.624-633
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• 2002

In order to improve the hydrogen storage capacity and the activation properties of the hydrogen storage alloys, the rare-earth metal alloy series, MmN $i_{4.5}$M $n_{0.5}$Z $r_{x}$(x=0, 0.025, 0.05, 0.1), are prepared by adding excess Zr in MmN $i_{4.5}$M $n_{0.5}$ alloy. The various parts in hydrogen storage vessel consisted of copper pipes reached the setting temperature within 4~5 minutes after heat addition, which indicated that storage vessel had a good heat conductivity required in application. The performance test on storage vessel filled with rare-earth metal alloys of 1000 gr was also conducted after hydrogen charging for 10 min at $18^{\circ}C$ under 10 atm. It showed that the average capacity of discharged hydrogen volume was found to be for $MmNi_{4.5}$ $Mn_{0.5}$ and $MmNi_{4.5}$ $Mn_{x}$ 0.5/$Zr_{samples}$ indicated that the released amount of hydrogen for this $AB_{5}$ type alloys was more than 92 % of theoretic value, and also it was found that the optimum discharging temperature for obtaining an appropriate pressure of 3 atm was determined to be $V^{\circ}C$ for $MmNi_{4.5}$ $Mn_{0.5}$$Zr_{x}$(x=0, 0.025, 0.05, 0.1) hydrogen storage alloys. The released amount of these hydrogen storage samples was 125 $\ell$ , 122.4 $\ell$ and 108.15 $\ell$/kg for $MmNi_{4.5}$ $Mn_{0.5}$ $Zr_{0.025}$ $MmNi_{4.5}$M $n_{0.5}$Z $r_{0.05}$, and MmN $i_{4.5}$ Mn_0.5$Zr_{0}$, at $70^{\circ}C$ respectively. Amount of the 2nd phases increase with increase on Zr contents in $MmNi_{4.5}$$Mn_{0.5}$ $Zr_{ 0.1}$/ alloy. This phenomenon indicates that$ ZrNi_3$ in $MmNi_{4.5}$ $Mn_{0.5}$ $Zr_{x}$ / phase, which shows the maximum storage capacity and the strong resistance to intrinsic degradation, is considered as a proper alloy for hydrogen storage. As the Zr contents increase, the activation time and the plateau pressure decreases and sloping of the plateau pressure increases.creases.eases.s.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.103-112
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• 2015

This study was conducted on how the harvest time affect fruit quality, core breakdown, and taste of GA-pasted 'Wonhwang' pear (Pyrus pyrifolia Nakai) fruit in order to verify the optimum harvest time. Harvest time included 110, 115, 120, 125, 130 days after full bloom (DAFB). Delayed fruit harvest increased fruit weight and content of soluble solids but decreased firmness, titratable acidity, and starch content. Harvest at 130 DAFB severely reduced fruit firmness and increased fruit core breakdown for 21 days at room storage, while harvest at 115 DAFB showed the opposite result of the fruit firmness and breakdown. Delayed fruit harvest reduced fruit taste, regardless of GA pasting on fruit. GA-pasted fruit showed reduced taste in advance compared to those of non GA-pasted fruit, regardless of the harvest time. Harvest at 120 DAFB would be suitable to maintain fruit quality and reduce core breakdown.

• Journal of Life Science
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• v.12 no.5
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• pp.535-543
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• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.