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

• 설비공학논문집
• /
• 제12권8호
• /
• pp.745-754
• /
• 2000

An experimental study has been carried out in order to investigate the heat storage characteristics for a latent heat storage tank with horizontal shell and tube type. The heat storage tank consists of cylindrical capsules with a staggered tube bank. The effects of flow rates and initial temperature differences on the melting time and heat storage rates are examined. It is found that the melting time decreases with increase of the flow rates and initial temperature differences. Results also show that the time-averaged overall heat transfer coefficients increase in proportion to the increase of flow rates and initial temperature differences.

• Nuclear Engineering and Technology
• /
• 제45권4호
• /
• 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.

• 동아시아식생활학회지
• /
• 제16권4호
• /
• pp.438-446
• /
• 2006

The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.

• 대한산업공학회지
• /
• 제23권2호
• /
• pp.421-432
• /
• 1997

In general, Automated Storage/Retrieval Systems (AS/RS) have racks of equal size. But higher utilization of warehouse storage can be achieved by using AS/RS with racks of different size. Therefore those systems are adequate and efficient in current environment. In this paper, travel time models are developed for AS/RS with racks of different size under randomized storage in each zone. Each zone has its own rack size. In order to confirm the proposed travel time models, some numerical examples are given.

• 스마트미디어저널
• /
• 제12권11호
• /
• pp.145-153
• /
• 2023

피어들의 접속과 이탈이 빈번한 P2P 기반의 분산 저장 시스템에서 실시간 제약 조건을 가지는 비디오 파일에 대해 데이터 가용성뿐만 아니라 재생 시 로컬 저장 장치에서 제공하는 수준의 품질을 보장하는 것이 필수적이다. 또한, 분산 저장 시스템 기반의 클라우드 저장 서비스에서는 각 사용자가 자신의 파일을 다른 사용자와 공유하는 기능을 제공하기 때문에 여러 사용자가 동일한 비디오 파일에 대해 동시에 재생을 요청하는 경우 모든 재생이 실시간으로 끊김 없이 지원되어야 한다. 따라서, 본 논문에서는 파일 공유를 지원하는 P2P 기반의 분산 저장 시스템에서 데이터 가용성뿐만 아니라 각 비디오 파일에 대해 동시에 요청되는 여러 재생들을 실시간 처리할 수 있는 기법을 제안한다. 이 기법은 각 비디오 파일에 대한 사용자의 재생 요청 수에 맞게 이레이져 코딩으로 인코딩된 중복 데이터의 양을 조절하여 실시간 동시 재생을 지원할 수 있으며 저장 공간을 효율적으로 사용할 수 있다.

• Applied Biological Chemistry
• /
• 제48권2호
• /
• pp.140-149
• /
• 2005

청국장 제품의 저장조건 및 유통기간 중에 상품성의 변화를 조사하기 위하여 살균온도, 저장온도 및 저장기간별로 관능적 특성과 색도의 변화를 측정하여 SAS program의 반응표면분석법으로 monitoring하였다. 진공 포장한 청국장의 명도(L)값은 살균온도, 저장기간 및 저장온도 모두 1% 이내에서 유의확률을 가지는 것으로 나타나 세 조건 모두가 명도에 영향성이 높은 것으로 나타났다. 적색도(a)값은 진공포장의 경우 살균온도와 저장온도가 높을수록 증가하며 각기 독립적으로 영향을 미치는 것으로 나타났다. 일반포장의 경우, 저장온도가 높을수록 유의적 값(10% 이내)이 영향을 미치는 것으로 나타났다. 황색도(b)값은 진공 포장한 경우, 저장기간과 저장온도는 1% 이내에서, 살균온도의 경우 5% 이내에서 유의확률을 가지는 것으로 나타났다. 또한 두 포장군 모두 정상점이 안장점의 형태로 나타났다. 관능적 평가 중 외관에 대한 적합성은 두 포장군 모두 저장온도가 1% 이내의 유의확률로 결정적인 영향을 주었고, 냄새에 대한 적합성은 진공포장의 경우 살균온도가 10% 이내의 유의확률로서 관련성이 있었으나, 일반포장은 저장기간이 1% 이내, 살균온도가 5% 이내 유의확률로서 영향성이 있는 것으로 나타났다. 맛에 대한 적합성에서는 진공포장한 경우 저장기간이 1% 이내의 높은 관련성이 있었고, 일반포장은 저장온도가 5% 이내의 유의확률로서 관련성이 있었다. 관능검사의 전체적인 평가에서는 진공포장의 경우 살균온도가 $61.92^{\circ}C$, 저장 온도 $6.79^{\circ}C$, 저장기간 56.48일에서 5.15로 최대 값을 나타내었다.

• 한국식품조리과학회지
• /
• 제15권5호
• /
• pp.539-544
• /
• 1999

녹두 전분 겔을 온도(5$^{\circ}C$, $25^{\circ}C$) 및 기간별(1, 24, 48, 72시간)로 보존하여 겔의 색도, 이수현상, 텍스쳐, 관능적 특성 등에 대하여 조사하였다. 겔의 색도는 L값과 W값이 보존기간이 경과함에 따라 커져서 겔의 보존시 백색도가 커지고 투명도가 감소하였으며 이러한 경향은 저온에서 더 현저하였다. 이수량 역시 저온에서, 보존기간이 경과함에 따라 더 많아졌다. 텍스쳐 특성은 경도는 보존기간이 경과하면 커지고 부착성, 응집성은 작아져서, 보존에 의해 겔이 단단하고 푸석푸석해지는 경향을 나타내었다. 또한 이러한 경향은 저온 보존시 더 현저하였다. 관능적 특성은 기계적 특정과 대체로 일치하는 경향이었으며, 전반적 바람직성은 5$^{\circ}C$에서는 보존 2일째부터, $25^{\circ}C$보존에서는 보존 3일째부터 기호도가 상당히 낮아졌다.

• Food Science and Biotechnology
• /
• 제15권3호
• /
• pp.399-403
• /
• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• 한국식품저장유통학회지
• /
• 제4권1호
• /
• pp.11-15
• /
• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.