• Journal of Biosystems Engineering
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• 제25권4호
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• pp.279-286
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• 2000

Most of the domestic cold storage rooms are inefficient for agricultural products because of temperature gradients inside the storage rooms. Temperature gradients are developed mainly by improper airflow pattern inside the storage room, which is a main cause of the spoilage of the agricultural products. There proper airflow pattern is essential to minimize these temperature gradients and the spoilage. The performance and characteristics of a cold storage room were determined as a function of airflow pattern and temperature distribution in forced circulation cold storage room. A commercial CFD(computational fluid dynamics) code was used to simulate 3-D airflow in the cold storage room. Solving the flow equations for the storage room, a standard k-$\varepsilon$ turbulent model was implemented to calculate steady state turbulent velocity distribution. The CFD prediction results were compared with temperature measurements inside the cold storage room. In case of pallet storage, Temperature gradients inside pallet storage was reduced because the contact area of cold air expanded through an alley of airflow in storage. But is case of bulk storage, the last temperature of storage considerably rose more than the initial temperature of storage. The reason was that bulk storage didn't include any alley of airflow in storage.

• 한국식품저장유통학회지
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• 제5권2호
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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.

• Journal of Biosystems Engineering
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• 제25권2호
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• pp.107-114
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• 2000

Low temperature storage method is to increase the value of agricultural products by reducing quality loss and regulate consignment time by controlling respiration rates of agricultural products. Respiration rate of agricultural products depends on several factors such as temperature, moisture, gas composition and a microbe inside the storage room. Temperature is the most important factor among these, which affects respiration rate and causes low or high temperature damage. Fuzzy logic was used to control the temperature of a storage room ,which uses information of uncertain facts and mathematical model for room temperature control . Room temperature was controlled better by using fuzzy logic control method rather than on-off control method. Refrigerant flow rates and temperature deviations were measured for on-off system using TEV(temperature expansion valve) and for fuzzy system using EEV(Electrical Expansion Valve) . Temperature of the Storage room was lowered faster by using fuzzy system than on -off system. Temperature deviation was -0.6~+0.9$^{\circ}C$ for on-off system and $\pm$0.2$^{\circ}C$ for fuzzy system developed. Temperature deviation and variation of temperature deviation were used as inout parameters for fuzzy system. The most suitable input and output value were found by experiment. Cooling rate of the storage room decreased while temperature deviation increased for the sampling time of 20 sec.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• 한국실내디자인학회논문집
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• 제17호
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• pp.30-36
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• 1998

The purpose of this research is to suggest improved storage spaces for each room after taking POE survey of a selected twelve houses which were built according to the standard plan for houses in farming and fishing areas by the government from '94 This research was promoted to suggest suitable storage spaces for each room. The focus being on shoe chest storage in the entrance TV and audio set storage decorated shelves in the living room fixed furniture and storage in the bed room cupboard in the kitchen and storage space in multiple purpose room, Based on the number type NONGJIN-95-25-D which is the most popular type in the standard plan for houses in the farming and fishing areas during 1995. According to the survey those 12 points wee of discomfort and the people preferred fixed and modular furniture based on movable shelves. moveable self-assemblable modular furnishings, The survey can be the fundamental data to make that kind of plan for the farming and fishing and fishing people according to their taste.

• 한국식품위생안전성학회지
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• 제18권4호
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• pp.218-223
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• 2003

대조구와 1.5%-인삼강정의 AV, POV 및 산패위 발생시기를 측정한 결과 가속저장과 실온저장 간의 관계는 다음과 같다. 1. AV의 가속저장과 실온저장의 관계를 살펴보면, 대조구의 경우 가속저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.1개월<약 1.4개월<약 3.4개월<약 4.3개월<약 5.1개월<약 5.9개월이며, 1.5%-인삼처리구의 경우 가속 저장 시 0시간<4시간<8시간<12시단<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.2개월<약 2.5개월<약 2.9개월<약 4.7개월<약 5.4개월<6개월로 이와 같이 증가 하는 것으로 나타났다. AV는 $60^{\circ}C$, RH 50%에서 대조구이 경우 가속저장 1시간이 실온저장 7일에, 1.5%-인삼처리구의 경우 1시간이 실온저장 7.5일에 해당되는 것으로 나타났다. 2. POV의 가속저장과 실온저장의 관계를 살펴보면, 대조구의 경우 가속저장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.3개월<약 2.2개월<약 3.4개월<약 5.2개월<약 5.7개월<6개월 이상이며, 1.5%-인삼처리구인 경우 가속정장 시 0시간<4시간<8시간<12시간<16시간<20시간<24시간은 실온저장 시 각각 0개월<약 1.0개월<약 2.0개월<약 2.7개월<약 4.5개월<약 5.7개월<6개월로 이와 같이 증가 하는 것으로 나타났다. POV는 $60^{\circ}C$, RH 50%에서 대조구의 경우 가속저장 1시간이 실온 저장 7.5일에, 1.5%-인삼처리구의 경우 1시간이 실온저장 7.7일에 해당되는 것으로 나타났다. 3. 저장기간 중 산패취 발생시기의 경우, 대조구는 가속저장과 실온저장 시 AV 및 POV의 저장안전시기와 유사한 시기에 산패취가 발생하였으나, 1.5%-인삼처리구의 경우 가속저장이 실온저장에 비해 약 1개월 정도 앞서 산패취가 발생하여 다소 차이를 보였다.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제29권4호
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• pp.57-67
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• 2023

Purpose: Recently, the operating unit remodeling compititon has been increasing rapidly in Korea, but there are no design infomation for spatial planning of sterile supply storage. Therefore, the propose of this study is to present area composition of the operating unit after remodeling. Methods: For literature review, the 6 studies and guidelines of operating unit(guidelines in the U.S, Australia, UK and Korea and 2 studies in Korea) conducted surveys and analysis. Room and space composition and zone of operating unit are redefined for this study. For obtaining area, to conduct masuring and calcuating of document of operating unit before and after remodeling in 3 cases. There are some patterns of plan in operaing unit by sterile supply storage. This study derived data for attributes of area composition of sterile supply storage. Results: The results of this study are as follows: First, Reviewing previous studies and Guidelines, for this study the suggested model was 5 zones(Operating zone, Support zone, Patient zone, Staff zone, Circulation zone) and redefined each room and space. Second, For infection control, sterile supply storage was provided to directly accessible to the operating room. Third, According to ralation of operting room and sterile supply storage, there are two types : 'double loaded type' and 'single loded type'. Sterile supply storage shall increase area of ciculation zone. Implications: This study can be used as primary data on remodeling of operating unit. In addition, it suggests that for infect control sterile supply storage is functional area.

• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• 한국실내디자인학회논문집
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• 제19권1호
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• pp.94-99
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• 2010

The purpose of this study is to develop living room storage furniture with multiple functions and for analyzing living room system furniture that can correspond with lifestyles in the living room. Literature survey was used by collecting data on interior design books and magazines. System furniture is very functional depending on the purpose and spaces, and can be modified effectively with the development of design based on the resident's demand. Living room furniture was mostly arranged by two types. One was lower and slimmer in order to use the space effectively, the other totally occupied one side of the living room wall. Furniture combined with multiple functions of lights and electronics can increase the satisfaction and convenience of users. And furniture maximizes storage space and is systemized so that mixture and arrangement are diversified. Flexible and active way furniture that accept various electronic fixtures and performances in the living room. Furniture forms, materials, and colors will be designed for the functions and atmosphere of living rooms. This results will contribute to develop furniture that has additional features such as lighting and electronic appliances hereafter.

• 한국동물위생학회지
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• 제28권3호
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• pp.225-234
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• 2005

Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.