• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.644-651
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• 2007

To establish the optimum conditions for storing buttercup squash, we examined the effectiveness of several storage methods and the quality of the squash under various storage conditions, including temperature (12 and $20^{\circ}C$) and relative humidity (20, 40, 60, and 80%). The spoiling rate of the squash was affected more by the storage temperature than the relative humidity, and the squash stored at $20^{\circ}C$ started to be deteriorated after 20 days of storage. At $20^{\circ}C$, soluble solid content gradually increased until 20 days of storage, and then it tended to decrease. The L-value had a tendency to increase with days of storage, and the a- and b-value also increased after 40 days. In addition, the color changes were great when the squash was stored at high temperature and high relative humidity. The total pectin content increased until 20 days at $20^{\circ}C$, and then it decreased, but less change was observed in the squash stored at $12^{\circ}C$. Overall, the results showed that storage at $20^{\circ}C$ after field curing resulted in excessive weight loss, color loss and poor eating quality, as well as a high level of decay (approximately 70%) after 40 days. However, the squash stored at $12^{\circ}C$ and 60% RH (relative humidity) showed less degreening and had a reduced level of decay, below 10%.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.99-104
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• 1985

This research was carried out study the effect of several relative humidities on the cracking of kernels of chestnuts. The moisture contents of total kernel increased at the higher humidity over 88% relative humidity. but the moisture contents of inner layer was decreased at low relative humidity below 76 %. The starch contents of kernel decreased, but free stgars increased during the total period of storage. The tannin contents increased during total of storage, and the tannin contents of out layer was higher than inner layer because of tannin transfer from astringent shell. As we considered the sprouting ratio, the rotting ratio and the cracking ratio, the optimal relative humidity of chestnut storage was proved 88% relative humidity.

• Journal of the Korea Institute of Military Science and Technology
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• v.24 no.1
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• pp.99-106
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• 2021

This study explores the improvement of storage environment of igloo-shaped magazine using forced ventilation. Conjugate heat transfer analysis of forced convection and conduction are performed to calculate the flow, temperature, and relative humidity field in igloo-shaped magazine. Through the conjugate heat transfer analysis, the effects of inlet vent, volume flow rates of jet, and jet angles on the condensation and relative humidity are numerically investigated. The area of condensation in igloo-shaped magazine and relative humidity at the surface of ammunitions are then calculated.

• Journal of Conservation Science
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• v.38 no.1
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• pp.72-79
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• 2022

A paulownia wood has been widely used with various advantages as its low weight, permeability, convenient workability and aesthetic patterns for a long time. However, the related empirical researches and simultaneous evaluations of functionality are insufficient compared with acid-free archival boxes for now. In this study, the indoor and outdoor temperature and relative humidity control and heat release rate were evaluated under the controlled and uncontrolled circumstance in 2018. The paulownia wood storage box showed superior control effect of relative humidity than the acid-free archival box in constantly uncontrolled environment. Also, the possibility of the flame diffusion from the surface of the materials was higher for the paulownia materials, and the acid-free archival box showed more dangerous patterns in the early stages of the fire.

• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.108-113
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• 1981

Major quality indices for deterioration of red ginseng including oxidation of lipids and change of brown color intensity were periodically investicated during storage of Red Ginseng under various water activity conditions at 3$0^{\circ}C$. The results obtained were summarized as follows. 1. The monolayer moisture contents were 3.25% and 6.3% for red ginseng and red ginseng powder, respectively, and the corresponding water activities were 0.14 and 0.16, respectively. 2. Oxidation of lipids as measured by TBA value increased with an increase in relative humidity and storage period 3. Under storage conditions above 42% R H., brown color intensity also increased in similar fashion to that of oxidation of lipids as relative humidity and storage Period increased 4. It was concluded from above results that water activity of Red Ginseng should be kept less than 0.57 so that red ginseng could Preserve stable qualify.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.205-210
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• 2005

Ice storage system stores cold energy using ice, which is used for cooling on next day. Ice storage system is the effective cooling system that uses cheep electric energy during a night, and also suppresses the peak load of electricity. In this study, the normalized temperature, relative humidity and specific humidity are analyzed using the weather data for past five years in order to estimate the cooling load for the control of ice storage system. The calculated cooling loads show fairly good agreement with the measured data of model hospital, especially at the outdoor design temperature of $25^{\circ}C$.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.21 no.2
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• pp.141-150
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• 2014

Purpose: This was a study on the expiration date of Ethylene Oxide (EO) gas sterilization and effects of the environmental factors of temperature, humidity and type of cabinet in sterile goods storage area on the expiration date. Methods: Sterile goods storage areas from 13 departments in one hospital were selected and 455 EO gas sterilization samples were prepared and kept in those areas over the 14 months of the study. Each sample was tested with a microbiological culture in the laboratory every week. If the result was positive, the sample was regarded as contaminated. The researcher visited once a month to check the temperature, humidity and type of cabinet. Results: With the exception of 1 sample which was positive at 56th week. 454 samples were confirmed as negative. The environment of the samples storage area was measured monthly. The annual average temperature was $24.2{\pm}1.6^{\circ}C$, and the mean relative humidity $34.7{\pm}15.2%$. The types of cabinet were 7 open and 6 closed. Conclusion: The results of the microbiological culture at 13 months showed that none of the samples were contaminated. Therefore the hospital's existing Expiration Date can be extended from 6 months to 13~14 months.

• Journal of the Korean Graphic Arts Communication Society
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• v.29 no.1
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• pp.61-74
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• 2011

Critical environmental elements for long term preservation of a paper are temperature, humidity, dust, light, contaminants in air, and mold. Especially, temperature and humidity need special care, because they can not only directly degrade paper but also affect the degradation of the other elements. Therefore methods to monitor variation of temperature and relative humidity were studied. One of the methods was to use preservation index for evaluating preservation environment. Since the evaluation for preservation environment of a stack room investigated firstly by D. K. Sebera, PI(preservation index) and TWPI(Time-Weighted Preservation Index) by IPI is made to evaluate relatively preservation environment in a stack room. T. Padfield developed method which could calculate easy PI and TWPI. In this study, the preservation environment of stack rooms for paper storage in NAK(National Archives Korea) was evaluated by PI and TWPI. PI and TWPI of stack rooms for paper storage in NAK maintained good condition but PI depended on season. Then the preservation environment of stack rooms for paper storage in NAK was required to maintain continuously PI and TWPI regardless of season change.