• The Korean Journal of Food And Nutrition
• /
• v.18 no.1
• /
• pp.1-3
• /
• 2005

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.

• Nuclear Engineering and Technology
• /
• v.45 no.4
• /
• pp.421-426
• /
• 2013

The need for extended storage of used nuclear fuel is increasing globally as disposition schedules for used fuel are pushed further into the future. This is creating a situation where dry storage of used fuel may need to be extended beyond normal regulatory licensing periods. While it is generally accepted that used fuel in dry storage will remain in a safe condition, there is little data that demonstrate used fuel performance in dry storage environments for long periods of time. This is especially true for high burnup used fuel. This paper discusses a technical approach that defines a process that develops the technical basis for demonstrating the safety of used fuel over extended periods of time.

• The Journal of Korean Medicine
• /
• v.39 no.1
• /
• pp.22-34
• /
• 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.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.185-185
• /
• 2017

In previously study, we evaluated seed germination for longevity derived from a cross between 'Ilmi' and 'Dharial', a weed rice collected in Bangladesh. The strong germination trait originated from 'Dharial' was incorporated into 'Ilmi', through backcross method. The germination ratio was evaluated after two years of room temperature storage conditions. A high germination ratio of 80.5% in donor plant of 'Dharial' and 77.3% in an introgression lines was observed based on the two years of storage while the recurrent japonica cultivars, 'Ilmi' was failed in germination. In this study, we investigate changes in physicochemical properties of 'Ilmi' and introgression lines (ILs) stored at room temperature. We analyzed germination rate, texture of cooked rice, toyo glossiness value, pasting properties, amylose content, protein content and ${\alpha}-amylase$ content of 'Ilmi' and 5 introgressions every 4 months on the room temperature condition. Seed germinations were decreased by storage periods. Three ILs germination rate was slowly decreased more than 'Ilmi' and 2 another ILs after 4 months. Toyo glossiness value of 'Ilmi' and three ILs were no difference, but, 2 ILs gradually decreased every 4 months at storage periods. Pasting properties were affected by storage temperatures and periods of 'Ilmi' and ILs. The increase at breakdown was observed but setback was decreased by storage periods. Amylose content and protein content were no significant difference at storage periods, respectively. The ${\alpha}-amylase$ content was gradually increased during the storage periods. The introgression line could be useful to increase longevity and maintain quality during storage of japonica rice seed.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.529-539
• /
• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.59 no.4
• /
• pp.413-426
• /
• 2014

This study was conducted to investigate changes of physicochemical properties and fatty acid compositions of rough rice stored at different storage temperatures and periods. So we analyzed texture, alkali digestion value (ADV), toyo glossiness value, pasting properties, fat acidity and fatty acid compositions of five rice varieties every 4 month on the condition of which rough rice had been stored at different temperatures (ambient and low temperature condition at $15^{\circ}C$) for 2 years. Hardness of cooked rice was increased by storage periods and cohesiveness of cooked rice was not considerably different among varieties according to storage temperatures and periods. ADV was significantly different among varieties and storage periods but not different with storage temperatures. Toyo glossiness value of cooked rice was continuously decreased from 4 months after storage regardless to storage temperature. The pasting properties were considerably affected by storage temperatures and periods of rough rice. Increase in peak viscosity, final viscosity and breakdown was observed but setback was decreased by storage periods. Fat acidity of brown rice was much higher than that of milled rice during storage of rough rice and tend to increase by storage period. Oleic acid among fatty acids of brown rice except Sindongin and Hitomebore tended to be decreased by storage periods and linoleic acid among fatty acids of brown rice of Hopum was decreased by storage periods. The contents of linoleinic acid and stearic acid among fatty acids of milled rice were comparatively decreased from 4 months after storage, whereas the content of palmitic acid tended to be increased by storage periods.

• Journal of the Korean Professional Engineers Association
• /
• v.35 no.4
• /
• pp.62-67
• /
• 2002

Soondae is one of the traditional food in Korea. In order to develop the quality of Soondae, Mulberry leaf, safflower, DF-100 and Chitosan were added and their effect on the property change of Soondae during storage periods were investigated. There was no significant difference in proximate compositions among samples. TBA value of all sample increased as storage periods and TBA value of Soondae with DF-100 was lowest during storage periods. The content VBN of Soondae with was lowest during the storage periods. Microbiology was inhibited by adding the DF-100 and Chitosan at Soondae. Adding Chitosan of Soondae was highest point ati Sensory test. 18:1 content of lipid acid composition was the highest among samples.

• Proceedings of the KIEE Conference
• /
• 2009.07a
• /
• pp.567_568
• /
• 2009

In the past, pumping-storage generator pumped the water from the lower part storage to the upper part storage during the base load periods. And, it generated during the peak load or when other generator was outage. However, pumping-storage generator will operate different ways in the competitive power markets. It will pump during lower price periods and generate at higher price periods. This paper presents economic analysis of pumping-storage generator using price (or SMP) duration curve.

• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.46-52
• /
• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.42 no.4
• /
• pp.270-275
• /
• 2022

Livestock production costs are heavily influenced by the cost of feed, The use of domestically grown forages is more desirable for livestock feed production. As part of this study, triticale, which is an extremely palatable and easily cultivable crop in Korea, was used to produce low moisture silage bales with lactic acid bacteria (LAB) and then stored for different periods. We examined the nutrient content of silage, such as crude protein (CP), acid detergent fiber (ADF) and neutral detergent fiber (NDF), as well as their organic acids, including lactic acid, acetic acid, butyric acid, at different storage periods. The nutrient content of silages, such as crude protein, ADF, and NDF, did not change significantly throughout storage periods. Organic acid data indicated that lactic acid concentrations increased with increasing moisture contents and storage periods up to nine months. However, further extending storage to 12 months resulted in a reduction in the lactic acid content of all silages as well as an increase in their pH. Based on the present results, it suggested that the production of low moisture silage with the LAB may be able to preserve and maintain its quality without altering its nutritional composition. Also, the lactate content of the silage remained significant for at least nine months.