• 한국군사과학기술학회지
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• 제16권5호
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• pp.639-645
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• 2013

The aim of the study is to investigate the method to estimate a storage life of propelling charge on the decrease of muzzle velocity by stochastic gamma process model. It is required to establish criterion for state failure to estimate the storage life and it is defined in this paper as a muzzle velocity difference between reference value and maximum allowable standard deviation multiplied by 6. The relationship between storage time and muzzle velocity is investigated by nonlinear regression analysis. The stochastic gamma process model is used to estimated the state distribution and the life distribution for storage time for 155mm propelling charge KM4A2 because the regression analysis is a deterministic method and it can't describe the distribution of life for storage time.

• 한국추진공학회지
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• 제17권3호
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• pp.30-36
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• 2013

추진장약의 저장 기간에 따른 안정제 함량의 저하에 관하여 가속수명시험 자료를 활용한 수명 예측 기법을 제시하였다. 결정론적 가속수명시험 및 저장분석 시험자료를 단순회귀분석으로 계산한 수명 예측값은 상태 분포와 수명 분포를 표현할 수 없다. 기존의 연구에서 감마분포를 이용하여 저장분석 시험자료에 대한 상태 분포 및 수명 분포를 보여주고 기대 수명을 계산하는 방법이 제시되었으나, 양산 초기 실제 자료를 수집하는 것이 불가능한 한계를 가지고 있다. 본 연구에서 제시된 예측 방법에 의한 기대 수명은 기존의 연구와 유사한 값을 보이며 상태 분포와 수명 분포를 설명할 수 있고, 유도무기 추진기관의 추진제 또는 부품류의 노화와 관련한 수명 주기 관리에도 활용할 수 있다.

• Journal of Biosystems Engineering
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• 제42권1호
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• pp.62-68
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• 2017

Purpose: The storage life of pearl millet-based, deep fried, ready-to-eat snacks, packaged in aluminum-laminated polyethylene having a thickness of $50{\mu}m$ (with and without nitrogen) was evaluated under storage conditions of $38{\pm}2^{\circ}C$ and 90% RH. Methods: The moisture content, free fatty acids (FFA), peroxide value, and crispness of the snack were evaluated throughout the storage period. The moisture content, FFA, and peroxide value increased with an increase in storage period, but the increase was less in packages flushed with nitrogen gas. The crispness decreased with an increase in the storage period, for snacks both with and without nitrogen packages. However, the decrease was less in nitrogen-flushed packages. FFA and peroxide values were strongly correlated with the moisture content of the snack. The storage life of the snack was found to be 60 and 45 days in packages with and without nitrogen respectively. Conclusions: The snack's predicted storage life, for snacks with and without nitrogen packages, was determined as 294 and 254 days respectively.

• 한국주거학회논문집
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• 제13권5호
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• pp.51-58
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• 2002

The purpose of this study is to examine residents' perception and needs for storage according to the family life cycle. In order to achieve our goal, the questionnaire survey is used. We sample the questionnaire surveys of 250 apartment households in Seoul. The data collect by the questionnaire survey was analyzed by examining the frequency, percentage on the SPSS/PC+ Statistics package. The results of the study are obtained as follows: 1) In research on the actual storage condition, residents tend to feel constraint on storage of the season goods and the storage satisfaction on the service area is founded lowest. Therefore, it is needed more efficient space plan on the balcony storage and the interior storage for the season goods. 2) In research on the storage consciousness and attitude, residents tend to keep the goods of no use and prefer to arrange neatly rather than use conveniently. Therefore, it is needed more efficient space in the balcony for the storage of the goods of no use and the colsed furniture rather than the open furniture is suited for arrangement. 3) In research on the storage needs, needs for the built-in furniture in all family life cycle show highly and residents want to a space for the exclusive use of the storage. In a solution, we propose to equip with the interior storage and the exterior cooperative storage

• 생약학회지
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• 제44권2호
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• pp.200-208
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• 2013

The aim of this study was to evaluate the shelf-life of Bojungikgi-tang (Buzhongyiqi-tang in Chinese) by long-term storage test. Experiments were performed to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment, and amount of marker compounds under a long-term storage test of Bojungikgi-tang decoction. The significant change was not showed in pH, heavy metal, microbiological, and identification test based on long-term storage test. Furthermore, the HPLC analysis was performed for the determinations of liquiritin, glycyrrhizin, nodakenin, and hesperidin in Bojungikgi-tang by long-term storage test. We were calculated shelf-life of Bojungikgi-tang decoction based on the amount change of four constituents. Consequently, Shelf-life by four compounds at room temperature was predicted 23 month. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• 한국군사과학기술학회지
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• 제10권3호
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• pp.200-207
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• 2007

Single base propellant using a nitrate ester compound NC decomposes naturally during storage time. Therefore, the research for storage life extension is necessary to single base propellant. In this research, $CaCO_3$ inorganic stabilizer had been added into single base propellants up to 0.3%, and the accelerated aging test of the propellant was started. And then, with applying the Arrhenius equation, the storage life of the test of the propellant was contrasted with that of reference propellant. As a result, the storage life of the propellant containing $CaCO_3$ inorganic stabilizer was about twice longer than the reference propellant.

• Food Science and Biotechnology
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• 제17권1호
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• pp.166-171
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• 2008

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

• 한국식품영양학회지
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• 제36권4호
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• pp.264-273
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• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• 생약학회지
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• 제43권3호
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• pp.257-264
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• 2012

The purpose of this study was to estimate the shelf-life of Ssanghwa-tang by long-term storage test. Experiments were conducted to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment under a long-term storage test of Ssanghwa-tang. The significant change was not showed in pH, heavy metal, microbiological, identification test and quantitative analysis based on long-term storage test. The contents of albiflorin, paeoniflorin, cinnamic acid, liquiritin, and glycyrrhizin in long-term storage test were 66.8-93.1 ${\mu}g/mL$, 429.0-495.0 ${\mu}g/mL$, 3.8-4.4 ${\mu}g/mL$, 32.0-38.1 ${\mu}g/mL$, and 66.8-71.7 ${\mu}g/mL$, respectively. Shelf-lifes by 5 compounds about 3 lots at room temperature were predicted 21-37, 14-21, and 16-72 months, respectively. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• Food Science and Biotechnology
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• 제17권3호
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.