• Journal of the Korean Solar Energy Society
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• v.35 no.1
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• pp.89-96
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• 2015

n-octadecnae based shape stabilized phase change material (SSPCM) was prepared by using vacuum impregnation method. And an exfoliated graphite nanoplate (xGnP) which has high thermal conductivity properties is used as a PCM container. And then we made heat storage concretes which contains SSPCM for reducing heating and cooling load in buildings. In the prepararion process, the SSPCM was mixed to a concrete as 10, 20 and 30wt% of cement weight. The thermal properties and chemical properties of heat storage concrete were analyzed from Scanning electron microscope (SEM), Fourier transformation infrared spectrophotometer (FT-IR), Deferential scanning calorimeter (DSC), Thermogravimetric analysis (TGA) and TCi thermal conductivity analyzer. And we conducted surface temperature analysis of SSPCM and xGnP by using heat plate and insulation mold.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1126-1141
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• 2024

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1254-1261
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• 1999

The influence of addition of arrow(Pueraria hirsuta Matsum) root flour and its fractions by ultrafiltration on the flow properties of the rice flour-water systems were investigated. The flow properties of rice flour pastes during cold storage$(5^{\circ}C)$ were measured and the components from arrow root flour responsible for changes of flow properties were screened. Addition of arrow root flour significantly changed the flow properties of rice flour pastes. Permeate fractions by ultrafiltration, representing low molecular weight component fraction, significantly affected the flow property of rice flour paste stored at $5^{\circ}C$. Addition of permeate fraction to rice flour pastes rapidly decreased the consistency index, yield stress and pseudoplasticity, and showed a stability of flow property during storage suggesting the retardation of rice starch retrogradation. Permeate fractions of ultrafiltration were identified as puerarin, daidzein and daidzin known to representive isoflavonoid from arrow root.

• Journal of Hydrogen and New Energy
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• v.22 no.1
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• pp.83-91
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• 2011

We investigated the effect of composition of a sulfur electrode with MWNT on the discharge behavior and cycling property of a Li/S cell. The MWNT content of a 60wt.% sulfur electrode varied from 10 wt.% to 30 wt.%. The optimum content of MWNT is 20wt.%, which shows the best cycling property. The first discharge capacity is 1166 mAh/g and decrease to the 542 mAh/g after 30th cycle. The homogeneous distribution of MWNT is an important factor for cycling properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.1
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• pp.59-65
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• 2006

The impermeable seed coat is valuable trait in soybean because impermeable seed retain viability for longer period than permeable seed under adverse conditions such as delayed harvest or prolonged storage. Soybean seeds of various size showing different seed hardness were examined for their water absorption and seed viability under adverse storage conditions. Of one hundred thirty nine genotypes, eight types of seeds having different seed hardness and seed size were used as material. Soybean genotypes showing high hard seed rate, GSI13125 (89%), GSI10715 (54%), and GSI10284 (42%), were slow in water absorption and low in the electroconductivity of seed leachate in distilled water. Germination of GSI10284 and GSI13125 that have higher hard seed rate was less affected by CSVT and artificial aging treatment indicating higher seed storability. The higher storing ability of both collections was confirmed by electroconductivity test for leachate. GSI10122 showed low seedling emergence when the seeds were artificially aged. This genotype was considered as to having a poor storing ability based on difference of electroconductivity before and after artificial aging. Among tests conducted in the experiment, CSVT could be used for determining storage life in legumes. In conclusion, water absorption property of seed was strongly related to the hardness that is directly related to the seed viability and storing ability in soybean seed.

• Journal of Korea Multimedia Society
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• v.9 no.8
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• pp.939-949
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• 2006

With the development of industry, product data management system is becoming more and more important. An expanded view of product definition function that include a bill of material and routing database, current and historical engineering data and specifications and engineering changes order history. PDM (Product Data Management) systems hold and manage such material as product specifications, plans, geometric models, CAD drawings and images. Furthermore, PDM enables companies producing complex products to spread product data in to the entire launch process. Especially, PDTnet XML Schema is an international standard for exchanging of PDM data. But PDTnet XML Schema differs from existing XML Schema in the way that its property of IDREF/IDREFS is irregular. Therefore it is important factor that. what do we use storage devices and storage techniques. We developed storage techniques and application supporting various query types and preserving PDTnet XML Schema using a relational database that guaranteeing the performance nowadays. In this paper, we will show that our storage techniques minimize repeated data and optimize query processing by using application comparison with storage techniques of existing XML Schema data.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.722-728
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• 1997

This study was investigated to find storage material of thermal energy storage system for a vehicle with the basic material of $Ba(OH)_2{\cdot}8H_2O$ and to test a feasibility of it. Experiment was investigated usability for long time and state change and thermal property after cycle with $Ba(OH)_2{\cdot}8H_2O$ and misxture doping additive to it. The result of this research indicated the mixture adding $Sr(OH)_2{\cdot}8H_2O$ to $Ba(OH)_2{\cdot}8H_2O$ have high feasibility as storage material for thermal energy storage system. This mixture did not exhibit the state change during 1300 cycles and the rate of decrease of heat realese energy was about 2%, relatively low value.

• Journal of the Korean Society for Nondestructive Testing
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• v.28 no.2
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• pp.144-150
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• 2008

In this study, the PVDF (polyvinylidene fluoride) piero-film sensor was applied to measure the internal quality of apple. The developed sensor detected the response signal through apple after mechanical impact on the surface of apple. The acoustical parameters at time domain such as rise time (RT), ring down count (RC), energy (EN), event duration (ED) and peak amplitude (PA) and acoustical parameter at frequency domain such as spectral density (SE) were analyzed. The size of waveform decreased as storage time of apple increased. The frequency at maximum magnitude was shifted to lower frequency band according to the storage time. The acoustical parameters showed strong relationship with storage time. The multiple linear regression equation was developed to estimate storage time of apple using the acoustical parameters at time domain and its coefficient of determination was 0.97. The internal quality of apple according to storage time is predictable using developed PVDF sensor and acoustical parameters defined in this study.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1267-1272
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• 1998

The changes in physicochemical properties of gamma irradiated porks were investigated during storage at different temperature and periods. TBA values increased according to the increment of irradiation dose levels. TBA values of nonirradiated and irradiated samples drastically increased with storage period and temperatures at both $5^{\circ}C\;and\;-20^{\circ}C$. The acid value of porks stored at $5^{\circ}C$ was increased rapidly with the elapse of storage period in both nonirradiated and irradiated samples. However, the value decreased with increasing irradiation dose levels. VBN values increased more rapidly in nonirradiated samples than in irradiated samples with the storage period. Especially, VBN value of nonirradiated pork was four times higher than that of 3 kGy-irradiated one. No significant differences in the composition of fatty acids were observed in gamma irradiated samples. Free amino acids were changed with storage periods, but were not significantly affected by gamma irradiation.