• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.345-349
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• 1985

The textural properties of acorn flour gels were investigated with the variations in the concentraction, storage time and storage temperature by the use of Instron Universal Testing Machine. The experimental design was $3^3$ factorial experiment. TPA curves of acorn flour gels showed two sharp peaks in the first bite and no negative peak. The hardness and brittleness of acorn flour gels were very significantly affected by concentration, storage time and storage temperature. For the height difference between first peak and second peals, the main effects for concentration and storage temperature were very significant and the main effect for storage time was not negligible. For bend, the effect of concentration was more significant than the effect of storage temperature, and storage time effect was negligible. Springiness was affected only by the concentration.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.8
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• pp.745-754
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• 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.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.225-229
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• 2001

This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.

• Solar Energy
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• v.7 no.2
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• pp.37-53
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• 1987

This study has been prepared for the purpose of developing the system performance prediction method of natural circulation solar hot water system. The storage tank of the natural circulation solar hot water system equipped with flat-plate solar collector is located at higher elevation than the solar collectors. Therefor, the storage tank temperature distribution formed accordance with configuration of storage tank by flow rate of circulating fluid affect system collection efficiency. In this study measure the storage tank temperature distribution with various experimental system under real sun condition and present the theoretical prediction method of the storage tank temperature. Moreover measure the flow rate not only day-time but also night-time reverse flow rate with die injection visual flow meter. Main conclusion obtain from the present study is as follows; 1) The storage tank temperature distribution above the connecting pipe connection position is the same as that of the fully mixed tank and below the connection position is the same as that of stratified tank. 2) The system performance sensitive to the storage tank temperature distribution. Therefore detailed tank model is necessary. Average storage tank temperature can be calculate 3% and storage tank temperature profile can get less than 10% difference with this model system.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.4
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• pp.287-296
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• 2006

In this paper, optimal control strategy of the air-conditioning system with slab thermal storage was investigated based on the optimal control theory. An optimal heat output to the plenum chamber and the air-conditioned room was determined based on two kinds of criterion functions. The first one requires small deviation in room air temperature from a set-point value and low energy consumption. It is shown that the optimized control is to store heat through the whole storage time and to increase storage rate gradually with time. As the second case, a criterion that both a deviation of operative temperature from a set-point temperature and the energy consumption should be minimized was adopted. The room air temperature was a little high and the cooling load during storage time was reduced, compared with the results when a criterion function considering only the room air temperature is used.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.20 no.10
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• pp.702-709
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• 2008

In this paper, the optimal thermal storage time of an air-conditioning system with slab thermal storage in office building was analyzed on the basis of the gradient method algorithm. The sum of room temperature deviation and heat extraction rate was set to the criterion function. It was calculated that four hours is the optimal thermal storage time under the standard evaluation criterion. Furthermore, some case studies were executed by controlling ratio of weight functions of room temperature deviation and heat extraction rate in criterion function. It is possible to design many kinds of optimal operation of an air-conditioning system with slab thermal storage by controlling ratio of the weight functions in criterion function.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.459-464
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• 2010

The purpose of this study was to evaluate the physical properties of hydrophilic polyvinyl siloxane impression materials as change of material's storage temperatures. Working time, strain-in-compression, elastic recovery and consistency were tested according to ISO Standard NO. 1563. The results are as followed. 1. Working time decreased in cold storage. 2. Strain-in-compression was different in storage temperatures. Material's strain-in compression in cold temperatures were higher than in room temperature and in incubator. 3. A coefficient of elastic recovery varied by storage temperatures. The rate in cold temperature was the lowest and in incubator was the highest. 4. Consistency of impression substance different in storage temperatures. The extent in cold temperature is the highest and in incubator was the lowest. Statistical analysis(SPSS 14.0k, p>0.05) showed that storage temperature affect to material's physical properties. We recognized that the physical properties of polyvinyl siloxane impression materials were changed according to storage temperature.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.439-447
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• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.