• International Journal of Air-Conditioning and Refrigeration
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• 제6권
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• pp.113-123
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• 1998

The present study is to investigate the effect of experimental parameters on the heat transfer characteristics of a spherical capsule storage system using paraffins. N-Tetradecane and mixture of n-Tetradecane 40% and n-Hexadecane 60% were used as paraffins. Water with inorganic material was also tested for the comparison. The experimental parameters were varied for the Reynolds number from 8 to 16 and for the inlet temperature from -7 to 2$^{\circ}C$. Measured local temperatures of spherical capsules in the storage tank were utilized to calculate charging and discharging times, dimensionless thermal storage amount, and the average heat transfer coefficients in the tank. Local charging and discharging times in the storage tank were significantly different. The effect of inlet temperature on charging time was larger than that on discharging time, but the effect of Reynolds number on charging time was smaller than that on discharging time. Charging time of paraffins was faster by 11~72% than that of water with inorganic material, but little difference of discharging time was found among them. The effect of Reynolds number on the dimensionless thermal storage was less during charging process and more during discharging process than the effect of inlet temperature. The effect of the inlet temperature and the Reynolds number on the average heat transfer coefficient of the storage tank was stronger during discharging process than during charging process. The average heat transfer coefficients of the spherical capsule system using paraffins were larger by 40% than those using water.

• 대한산업공학회지
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• 제24권4호
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• pp.519-528
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• 1998

This paper examines the effect of storage location configurations on dual command cycle times for the efficient operation of automated storage/retrieval systems. We use a contour line approach to determine storage location configurations. We present a contour line configuration generating scheme and a location indexing scheme. Given a contour line configuration, the location indexing scheme provides a unique priority to each location. The location priority is then used for determining the storage location of an incoming load. To investigate the effect of alternative contour line configurations on dual command cycle times, we perform a series of experiments under various storage policies.

• 한국패류학회지
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• 제24권1호
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• pp.25-32
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• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• 한국식품과학회지
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• 제17권5호
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• pp.345-349
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• 1985

$3^{3}$ 요인배치법에 의하여, 농도 저장시간 저장온도의 차이에 따를 도토리묵의 물리적 특성 변화를, Instron Universal Testing Machine을 사용하여 측정 비교하였다. 도토리묵의TPA curve는 첫 번째 압착에서 두개의 peak를 보이고, negative peak는 나타나지 않았다. 견고성과 절단성은 농도 저장시간 저장온도의 세 인자들의 변화에 대해 매우 유의적인 차이를 보이고, 두 peak의 높이 차이는 농도와 저장온도의 변화에 의해 특히 영향을 받으며 저장시간의 효과도 무시할 수 없었다. Bend는 농도의 변화에 대해서는 민감하게 대응하나 저장온도의 영향은 다소 약하게 작용하며 저장시간에 따른 변화는 무시할 수 있었다. 탄성은 농도의 변화에 대해서만 유의적인 차이를 보였다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• 한국축산식품학회지
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• 제35권6호
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.225-232
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• 1995

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40${\mu}{\textrm}{m}$, 60${\mu}{\textrm}{m}$, 80${\mu}{\textrm}{m}$) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 0$\pm$1$^{\circ}C$, RH(relative hummidity) 92$\pm$1%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80${\mu}{\textrm}{m}$-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.

• 대한한의학회지
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• 제39권1호
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• pp.22-34
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• 2018

Objectives: The purpose of this study is to investigate changes of the marker compounds and anti-inflammatory effect of Gamisoyo-san decoction (GMSYS) depending on storage temperature and periods. Methods: GMSYS was stored at room temperature or refrigeration for 12 months. According to storage temperature and periods, pH and sugar content of GMSYS were measured. To determine the marker compounds of GMSYS, high-performance liquid chromatography analysis was performed. To estimate the anti-inflammatory effect of GMSYS, LPS-induced pro-inflammatory mediators and cytokines were measured in RAW 264.7 cells. Results: There was no change in pH and sugar content depending on storage temperature and periods of GMSYS. The contents of gallic acid and mangiferin in both of room temperature and refrigerated decoctions reduced with increasing storage periods. Chlorogenic acid was time-dependently decreased in case of stored at room temperature. GMSYS significantly inhibited the LPS-induced production of nitric oxide, prostaglandin $E_2$ ($PGE_2$) and IL-6 in RAW 264.7 cells. These effects equally maintained up to 3 months at both of room temperature and refrigeration. Since 4 months, the inhibitory effect of GMSYS on LPS-induced $PGE_2$ production was time-dependently reduced, and the decrease in $PGE_2$ inhibitory effect of decoction stored at refrigeration was lower than that of stored at room temperature. Conclusions: Our results indicate that the anti-inflammatory effect of GMSYS are maintained up to 12 months, but it shows optimal efficacy up to 3 months. It is recommended to store in a refrigeration for short periods since some components decrease as storage periods becomes longer.

• Advances in concrete construction
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• 제12권5호
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• pp.377-389
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• 2021

Reinforced concrete vertical silos are universal structures that store large amounts of granular materials. Due to the asymmetric structure, heavy load, uneven storage material distribution, and the difference between the storage volume and the storage material bulk density, the corresponding earthquake is very complicated. Some scholars have proposed the calculation method of horizontal forces on reinforced concrete vertical silos under the action of earthquakes. Without considering the effect of torsional effect, this article aims to reveal the expansion factor of the silo group considering the torsional effect through experiments. Through two-way seismic simulation shaking table tests on reinforced concrete column-supported group silo structures, the basic dynamic characteristics of the structure under earthquake are obtained. Taking into account the torsional response, the structure has three types of storage: empty, half and full. A comprehensive analysis of the internal force conditions under the material conditions shows that: the different positions of the group bin model are different, the side bin displacement produces a displacement difference, and a torsional effect occurs; as the mass of the material increases, the structure's natural vibration frequency decreases and the damping ratio Increase; it shows that the storage material plays a role in reducing energy consumption of the model structure, and the contribution value is related to the stiffness difference in different directions of the model itself, providing data reference for other researchers; analyzing and calculating the model stiffness and calculating the internal force of the earthquake. As the horizontal side shift increases in the later period, the torsional effect of the group silo increases, and the shear force at the bottom of the column increases. It is recommended to consider the effect of the torsional effect, and the increase factor of the torsional effect is about 1.15. It can provide a reference for the structural safety design of column-supported silos.

• 한국식품영양학회지
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• 제8권2호
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.