• 한국식품조리과학회지
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• 제18권1호
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• 기술사
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• 제35권4호
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• pp.62-67
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• 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.

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.1-10
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• 1997

This study was performed to determine chemical compositions of dried persimmons stored with plastic film at low temperature and the effect of film packaging on dried persimmons during storage. The moisture contents of dried persimmons were 30 to 36% and alcohol contents were 264 to 318 mg/100g and acetaldehyde contents were 25 to 40mg/100g. Total lipid contents of dried persimmon were 626 to 869mg/100g and oleic, palmitic, linolenic, and palmitoleic acid were major fatty acids in total lipids. Major amino acids were glutamic acid, arginine, cystine and aspartic acid. From the result of storage experiment, non-packed group was that hardness was high as decreased in moisture content. In case of film packed groups stored at 5$^{\circ}C$, self life was longer than non-packed and packed groups stored at room temperature. But, it need to develop available packing material and storage method.

• Journal of Biosystems Engineering
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• 제36권3호
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• pp.195-203
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• 2011

Not only does the labor of manufacturers used most in the drying process after rice harvest, but it also is having huge influence in quality. Also, because drying storage of rice production around the whole country is scarce with original facility, it has become a very important matter that farms develop their own safe and high-quality facilities to store and dry rice. Therefore, this study developed a small scale accumulated storage and drying bin, assessed nalyzed drying properties, and conducted analysis of research on the property of quality when storing for a long time. As a result, the drying speed of the small scale accumulated storage and drying bin was adequate of 0.042%/hr and was shown that the experimental static pressure and theoretical static pressure corresponded. Also, it was shown that drying cost was up to about 6 times inexpensive that heated air drying. For the storage of the small scale accumulated storage and drying bin, average of moisture content was around 16.5 until early April and decreased to 15.7% in July. Inside storage was maintained to 12.13% until early April and slightly increased to 14% after May. It was shown that inside storage had higher hardness and rate of cracking than the small scale accumulated storage and drying bin by storage conditions and germination rate was shown a little higher when stored in the small scale accumulated storage and drying bin.

• 한국수소및신에너지학회논문집
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• 제17권1호
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• pp.47-54
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• 2006

Activated carbon fibers (ACFs) with high surface area and pore volume were modified with metal Ni impregnation and fluorination and investigated hydrogen storage properties by volumetric method. Micropore volume values of ACFs obtained from surface modification with Ni impregnation and fluorination were decreased 9 and 35 %, respectively. Hydrogen storage capacities of fluorinated ACFs were slightly changed, on the other hand, that of Ni impregnated ACF was considerably increased. It means that hydrogen was not only adsorbed on ACF surface, but also on Ni metal surface by means of dissociation. Although the microphone volume of ACF modified with fluorination was decreased, its hydrogen storage were found not to be changed compared with fresh ACF. These results indicated that the surface of ACF after fluorination modification may be strongly attracted hydrogen due to high electronegativity of fluorine. Therefore, it was proven that hydrogen storage capacity was related with micropore volume and surface property of carbon materials as well as specific surface area.

• 반도체디스플레이기술학회지
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• 제7권3호
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• pp.17-21
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• 2008

Application of flash memory in mobile and ubiquitous related devices is rapidly being increased due to its low price and high performance. In addition, some notebook computers currently come out into market with a SSD(Solid State Disk) instead of hard-drive based storage system. Regarding this trend, applications need to increase the storage capacity using multiple flash memory chips for larger capacity sooner or later. Flash memory based storage subsystem should resolve the performance bottleneck for writing in perspective of speed and lifetime according to its physical property. In order to make flash memory storage work with tangible performance, reclaiming of invalid regions needs to be controlled in a particular manner to decrease the number of erasures and to distribute the erasures uniformly over the whole memory space as much as possible. In this paper, we study the performance of flash memory recycling algorithms and demonstrate that the proposed algorithm shows acceptable performance for flash memory storage with multiple chips. The proposed cleaning method partitions the memory space into candidate memory regions, to be reclaimed as free, by utilizing threshold values. The proposed algorithm handles the storage system in multi-layered style. The impact of the proposed policies is evaluated through a number of experiments.

• The Korean Journal of Ecology
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• 제27권2호
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• pp.67-71
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• 2004

This study was carried out to evaluate soil carbon and nutrient storage of three adjacent coniferous plantations (Larix leptolepis, Pinus densiflora and Pinus rigitaeda) growing on a similar site with a same planting age (42-year old) in the Sambong Exhibition Forests, Hamyang-gun, Gyungsangnam-do. The soil carbon concentration among three plantations was not significantly different in 0∼10cm soil depth, but other two depths (10∼20cm and 20∼30cm) showed higher carbon concentration in P. densiflora plantation than the other two plantations. The exchangeable cation concentrations (Ca and Mg) in 0∼10cm depth were significantly lower in L. leptolepis plantation than in the other two plantations, while nitrogen and phosphorus concentrations were not significantly different among three plantations except for nitrogen at 10∼20cm depth in P. rigitaeda plantation. Soil carbon storage in 0∼20cm depth of three plantations was unaffected by the stand types. Soil nutrient storage was not significantly different at each depth except for nitrogen storage at 10∼20cm depth in P. rigitaeda plantation because of the variation of bulk density and coarse fragment. This result demonstrates that soil carbon and nutrient concentrations among the plantations on a similar soil condition can be altered significantly by tree species effects over 40 years after plantation establishment.

• 한국식품조리과학회지
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• 제30권5호
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• pp.531-539
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• 2014

The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.

• 한국식품영양과학회지
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• 제28권1호
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.