• Journal of the Korean Home Economics Association
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• v.23 no.2
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• pp.37-43
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• 1985

The effect of irradiation at dose of 3~10 kGy on the extension of the shelf-life of sliced dried squid and dried file and on its quality were investigated during nine months of storage at room temperature. The number of microorganisms, TBA value and TMA-N content were used as objective indices concerned to the sensory evaluation. In the number of initial microbial loading, total bacterial count of sliced dried squid and dried file fish were $2.7{\times}10^{8}\;and\;2.0{\times}10^{5}$, yeast and mold were $5.7{\times}10^{5}\;and\;6.2{\times}10^{5}$ and coliform group were $2.1{\times}10^{5}$ and above 10 per gram of the samples, respectively. The number of total bacteria was sterilized by 99% with irradiation of 3~10 kGy and irradiation of above 7 kGy was shown to be effective for the radurization of yeast, mold and coliform group. TBA value of irradiated groups were higher than storage time. The TMA-N content of nonirradiated group was markedly increased by microbial spoilage during storage, however above 8 kGy irradiated group were indicated about 10 mg% after nine months storage. In the sensory evaluation, the nonirradiated group was off favor after three months storage and was changed in color of dried fishes but 7~10 kGy irradiated group were maintained good qualit compared with those of fresh samples after nine months storage at room temperature.

• 제어로봇시스템학회:학술대회논문집
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• 1993.10b
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• pp.30-35
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• 1993

Simple recurrence relations for calculating completion times of various storage polices (unlimited, intermediate storages(FIS), finite intermediate storages(FIS), no intermediate storage(NIS), zero wait(ZW) for serial multi-product multi-unit processes are suggested. Not only processing times but also transfer times, set-up (clean-up) times of units and set-up times of storages are considered. Optimal scheduling strategies with zero transfer times and zero set-up times had been developed as a mixed integer linear programniing(MILP) formulation for several intermediate storage policies. In this paper those with non-zero transfer times, non-zero set-up times of units and set-up times of storages are newly proposed as a mixed integer nonlinear programming(MINLP) formulation for various storage polices (UIS, NIS, FIS, and ZW). Several examples are tested to evaluate the robustness of this strategy and reasonable computation times.

• Journal of Korean Institute of Industrial Engineers
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• v.24 no.4
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• pp.519-528
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• 1998

This paper examines the effect of storage location configurations on dual command cycle times for the efficient operation of automated storage/retrieval systems. We use a contour line approach to determine storage location configurations. We present a contour line configuration generating scheme and a location indexing scheme. Given a contour line configuration, the location indexing scheme provides a unique priority to each location. The location priority is then used for determining the storage location of an incoming load. To investigate the effect of alternative contour line configurations on dual command cycle times, we perform a series of experiments under various storage policies.

• IEMEK Journal of Embedded Systems and Applications
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• v.13 no.5
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• pp.253-259
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• 2018

Recently, small satellite industries are rapidly changing. Demand for high performance small satellites is increasing with the expansion of Earth Observation Satellite market. A next-generation small satellites require a higher resolution image storage capacity than before. However, there is a problem that the HW configuration of the existing small satellite image storage device could not meet these requirements. The conventional data storing system uses SDRAM to store image data taken from satellites. When SDRAM is used in small satellite platform of a next generation, there is a problem that the cost of physical space is eight times higher and satellite price is two times higher than NAND Flash. Using the same satellite hardware configuration for next-generation satellites will increase the satellite volume to meet hardware requirements. Additional cost is required for structural design, environmental testing, and satellite launch due to increasing volume. Therefore, in order to construct a low-cost, high-efficiency system. This paper shows a next-generation solid state recorder unit (SSRU) using MRAM and NAND Flash instead of SDRAM. As a result of this research, next generation small satellite retain a storage size and weight and improves the data storage space by 15 times and the storage speed by 4.5 times compare to conventional design. Also reduced energy consumption by 96% compared to SDRAM based storage devices.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.4
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• pp.306-316
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• 2004

We present a closed form approximate analytical model to estimate the expected waiting times for the storage and retrieval requests of an automated storage/retrieval (AS/R) system, assuming that the storage/retrieval (S/R) machine idles either at the rack or at the input/output point. The expected waiting times (and the associated mean queue lengths) can play an important role to decide whether the performance of a stable AS/R system is actually acceptable, to determine buffer size (or length) of the input conveyor, and to compute the number of the rack openings which is required to hold the loads which are requested by processing machines but waiting in the rack to be retrieved by the SIR machine. This model can be effectively used in the early design stage of an AS/R system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1449-1455
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• 2006

Raw oysters were treated at $10^{\circ}C$ and $22^{\circ}C/350$ Mpa/15 min, and microbial counts and quality were measured during storage of 14 days at $10^{\circ}C$. Total viable cell count (TVCC) in untreated oyster increased greatly during storage from starting inoculum of $1.6\times10^2\;CFU/mL$, and reached to $5.6\times10^2\;CFU/mL$ after 4 days of storage. TVCC of the pressure-treated was about $10^1\;CFU/mL$ right after high hydrostatic pressure treatment and increased slowly during storage, and about $10^3\;CFU/mL$ even after 7 days of storage. Lactic acid bacteria count (LABC) in the untreated was increased greatly during storage from starting inoculum of $3.3\times10^3\;CFU/mL$ at 3 days of storage and $7.2\times10^4\;CFU/mL$ after 4 days of storage. LABC in the pressure-treated was detected only after 5 days of storage, and about $10^2\;CFU/mL$ after 8 days of storage. The pH of the untreated was 6.19 and decreased gradually during storage, and 5.83 after 4 days of storage. The pH of the pressure-treated showed little change during storage, and 6.07, 6.03 and 5.82 after storage of 4, 8 and 14 days, respectively. Volatile basic nitrogen (VBN) in the untreated was 16.8 mg%, and maintained almost constant until 1 day of storage, and then increased suddenly, and 30.1 mg% after 4 days of storage. VBN of the pressure-treated stayed unchanged during storage, and about 20 and 23 mg% even after 4 and 8 days of storage, respectively. Hunter $L^*,\;a^*\;and\;b^*$ values were increased until 2 days of storage and then showed no change during storage. Demerit score was the lowest in the thawed raw oyster, and then in the increasing order of the pressure-treated (4 day and 8 day storage) and the untreated (4 day storage).

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.207-215
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• 2010

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.55-62
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• 1997

This study was carried out to investigate the microbiological and chemical properties of natural water during storage. The water samples were taken at the time of purchase and the opened bottles and unopened bottles stored at the temperature of 4$^{\circ}C$, 18$^{\circ}C$, and 3$0^{\circ}C$. The bacterial content normally rose to 2.06$\times$102 CFU/$m\ell$ for the unopened bottles and 2.91$\times$102 CFU/$m\ell$ for the opened bottles after 2 weeks of storage, and 1.21$\times$102 CFU/$m\ell$ and 2.64$\times$102, respectively, after 24 weeks of storage. The number of viable cells of bacteria peaked more rapidly at the storage temperature of 3$0^{\circ}C$ than 18$^{\circ}C$. But the total samples were found to be negative for coliforms test during the study period. The average range of pH value was from 7.39 to 7.76. The results showed that the nitrates and chlorides satisfied the Korea Drinking Water Quality Standards during the storage period of 24 weeks. However, the undesirable changes of the taste and odor were detected within 2 weeks and 3 weeks, respectively.

• Journal of Korean Institute of Industrial Engineers
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• v.22 no.2
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• pp.179-188
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• 1996

We study n-class-based storage policy for an automated storage/retrieval system (AS/RS) and derive the closed form expressions of expected travel times under single command cycle. In order to confirm the correctness of the derivations, we consider both discrete and continuous storage racks, and show that the expressions for expected travel times of discrete rack converge to those of continuous one. We also derive the expected travel times when the coordinate locations for storages or retrievals are triangularly distributed and we try to solve class layout problem using the obtained results. Numerical examples are given in case of 3-class-based storage policy.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.63-70
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• 2018

In this study, the fatty acid content and quality characteristics of the massless enegy treated commercial milk products stored at $30^{\circ}C$ were investigated. The pH of pasteurized milk decreased significantly. UHT milk showed also significant decrease in pH to 4.70~5.72 on the 8th day of storage which was higher than control even there was no significant differences. The acidity of pasteurized milk decreased significantly from the 2nd day of storage to 0.13~0.65% in treatments and control and control was 0.94% at the 8th day of storage and 0.35% in the treatment of ultra high temperature milk. The solid content of pasteurized milk was $7.5^{\circ}Bx$ at 1 day after storage, which showed significant differences from the $11.2^{\circ}Bx$ in the treatment. Pasteurized milk showed more bacterial growth in the treatment than in the control. After 4 days of storage, there was no bacterial count in pasteurized milk but it increased significantly $1.9{\times}10^8$ and $4.5{\times}10^6$ each in UHT milk. Lactic acid bacteria were detected in the curd $2.0{\times}10^6$ in the control and $2.0{\times}10^8$ in the treatment at the 4th day. Palmitic acid content in the saturated fatty acid was the highest at 35.4~41.4% in both pasteurized and ultra high temperature milk. In the UHT milk, linolenic acid was significantly increased to 3.8% in the treatment compared with 2.9% in the control at the 4th day of storage. Therefore, commercial ultra high temperature milk with physical treatment to increase beneficial bacteria showed significant difference compared to the control after 5 days of storage in this experiment.