• Transactions of the Society of Information Storage Systems
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• v.6 no.1
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• pp.31-36
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• 2010

Data storage related with writing and retrieving requires high storage capacity, fast transfer rate and less access time. Today any data storage system cannot satisfy these conditions, however holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System can be constructed without mechanical actuating part so fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this research, to correct errors of binary data stored in holographic data storage system, a new method for reduction errors is suggested. First, find cluster centers using subtractive clustering algorithm then reduce intensities of pixels around cluster centers. By using this error reduction method following results are obtained ; the effect of Inter Pixel Interference noise in the holographic data storage system is decreased and the intensity profile of data page becomes uniform therefore the better data storage system can be constructed.

• 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.

• Neonatal Medicine
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• v.25 no.4
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• pp.170-177
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• 2018

Purpose: Preterm infants frequently require red blood cell (RBC) transfusions in neonatal intensive care units (NICU). Storage RBCs undergo many changes during storage periods. We aimed to compare the hemoglobin (Hb) correction effect according to the period of RBC storage and investigate the factors influencing Hb correction. Methods: This retrospective study reviewed the medical records of 289 patients who received RBC transfusion more than once in the NICU of Kosin University Gospel Hospital between February 2006 and March 2016. The subjects were classified into two storage groups: short-term (${\leq}7days$, n=88) and long-term (>7 days, n=201), according to the period of RBC storage. We checked Hb levels by complete blood cell count tests conducted within 2 days before and 5 to 9 days after the first transfusion. We compared the Hb difference between the two groups and analyzed the factors influencing Hb correction. Results: Excluding the use of an invasive ventilator, there was no significant difference between the two groups in terms of clinical characteristics. There was no significant difference in the Hb correction effect between the two groups (P=0.537). Birth weight greater than 1,500 g, higher weight at transfusion, and larger volume of transfusion were significant prognostic factors affecting greater changes in Hb. In addition, surgery experience, higher Hb level at transfusion, and additional blood tests were found to be significantly associated with less changes in Hb. Conclusion: The RBC storage period did not affect the Hb correction effect. The Hb correction effect may be diminished in infants with lower birth weight and lower weight at transfusion under unstable clinical conditions.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.247-251
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• 2007

To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter's value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage $(1{\sim}3^{\circ}C)$ after PP film packaging lasted 34 days, and that by room temperature storage $(10{\sim}15^{\circ}C)$ after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.11
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• pp.964-971
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• 2002

A numerical investigation of the constrained melting of phase change materials within spherical-like capsule is presented. A single-domain enthalpy formulation is used for simulation of the phase change phenomenon. The solution methodology is verified with the melting process inside an isothermal spherical capsule. Especially, the effect of capsule shape on the heat storage is emphasized. Two shape parameters are considered from the real capsule shape showing good characteristics of heat storage and the effect of these parameters is examined. Early during the melting process, the conduction mode of heat transfer is dominant. Thus the capsule shape with large surface area is desirable. However, the capsule shape with large surface area plays negative role on the strength of buoyancy-driven convection that becomes more important as melting continues.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.993-997
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• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.160-160
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• 2011

In this work, magnesium (Mg) nanoparticles were plated onto the surfaces of multi-walled carbon nanotubes (MWNTs) in order to investigate the effects of their presence on the high pressure hydrogen storage behaviors of the resultant Mg/MWNTs. The structure of Mg/MWNTs was characterized by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The pore structure and total pore volumes of Mg/MWNTs were analyzed by $N_2$/77 K adsorption isotherms. The hydrogen storage behaviors of the Mg/MWNTs were investigated by BEL-HP at 298K and 100 bar. From the results, it was found that Mg particles were homogeneously distributed on the MWNT surfaces. The hydrogen storage capacity increased in proportion to the Mg content. It can be concluded that Mg paricles play an important role in hydrogen storage characteristics due to the hydrogen spillover effect.