• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1090-1094
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• 2008

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• Proceedings of the KIEE Conference
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• 1991.11a
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• pp.59-62
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• 1991

This paper describes an effective algorithm for evaluating the reliability indices and calculating the production cost for generation system with thermal, hydro and pumped storage plants. Using the Energy Invariance property, this algorithm doesn't need deconvolution process which gives large burden in computing time. In order to consider an adaptable load model, we consider the system load with forecasting uncertainty. The proposed algorithm is applied to the KEPCO system and its result shows high accuracy and less computing time.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.4
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• pp.183-188
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• 2003

Particulate contamination is known to be a significant cause of failures of removable storage media. In this work, the effect of particles on the surface damage of removable hard disk media was investigated. The particles of different materials and size were introduced to the Head Disk Interface (HDI) using a particle injection system. It was round that the particles of particulate size and property serious damaged the media. This study showed that cleaning pad is effective for reducing particle contamination, except fer the particles of specific size and property. As a means to remove the particles of specific sire. the concept of using a stepped taper at the leading edge of the slider is proposed.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.946-949
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• 2002

Particulate contamination is known to be a significant cause of failures of removable storage media. In this work, The effect of particles on the surface damage of removable hard disk media was investigated. The particles of different materials and size were introduced to the head-disk interface using a particle injection system. It was found that the particles of particulate size and property serious damaged the media. This study showed that cleaning pad is effective for reducing particle contamination, except for the particles of specific size and property. As a means to removed the particles of specific size, the concept of using a stepped taper at the leading edge of the slider is proposed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.2 s.120
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• pp.45-53
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• 2007

When micro flute corrugated paperboards are used for food packaging, they necessarily need to meet the requirements for the distribution, transportation, and storage of food. The requirements could vary ac-cording to the contents in the packaging boxes. Microflute corrugated packaging paperboard for hot foods such as just-made coffee and hamburger requires to have a decent resistance property against high temperature. Along with a recent trend for small-quantity-multi-item upgraded packaging, semiconductor products and consumer-electronic appliances become to be packed using the environmental friendly micro flute corrugated paperboard. In this case, the electric resistance property of the microflute corrugated paperboard becomes important. This study was carried out to investigate on the thermal conductivity and electric resistance properties of micro flute corrugated paperboard.

• 보존과학연구
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• s.19
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• pp.35-60
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• 1998

Cultural properties are valuable objects, which have exposed insevere environment and inherited for a long time but we don’t have correct information concerning materials, structure and skill of manufacture. Because the cultural properties have been destroyed by the deterioration elements as like wind, this must be carefully treated for investigation of exhibition and storage. Even if the observation is scientific research, we must not take actual sample from the object for obtaining information concerning the nature materials and skill of manufacture. so it is elementary principle to use non-destructive investigation method as analytical methods for cultural property. This contribution discusses the present condition and problem of X-ray fluorescence acting as a representative non-destructive investigation method and the difference of statistics to be connected with determination and finally explains the intend facts for analysis of data.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.4
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• pp.2219-2236
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• 2017

With cloud storage services, users can handle an enormous amount of data in an efficient manner. However, due to the widespread popularization of cloud storage, users have raised concerns about the integrity of outsourced data, since they no longer possess the data locally. To address these concerns, many auditing schemes have been proposed that allow users to check the integrity of their outsourced data without retrieving it in full. Yuan and Yu proposed a public auditing scheme with a deduplication property where the cloud server does not store the duplicated data between users. In this paper, we analyze the weakness of the Yuan and Yu's scheme as well as present modifications which could improve the security of the scheme. We also define two types of adversaries and prove that our proposed scheme is secure against these adversaries under formal security models.

• Journal of Hydrogen and New Energy
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• v.18 no.3
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• pp.301-308
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• 2007

Silicate mineral serpentine with magnesium and calcium was selected as a mineral carbonation mediators for carbon dioxide storage. Serpentine has various metallic elements as an oxides form of magnesium, iron, calcium, aluminium etc. Magnesium and calcium could be carbonation salt preferentially than other metal component within serpentine. Systemic thermochemical treatment for serpentine could change physicochemical properties like a surface area and pore dimensions. Due to the rapid chemical reaction rate depended on dimensional values, carbonation formation could determined by surface property change of thermochemical treated serpentine.