• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.5 no.6
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• pp.1-6
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• 1982

The objective of this thesis to Provide a better insight into the effect of the amount of in-process storage has on the efficiency of production line with variable operation times. It is assumed that the material enters the line at the first work station and is then processed progressively through the line until it exits at the last work station, a finite amount of in-process storage is provided before all but the first work station of the line and the operation time of the work stations are statistically independent and follow exponential distribution. Under the above assumption, optimum allocation model is developed and following two approaches are used : 1) Given the available storage capacity, optimum allocation which minimizes the number of items in the line. 2) Given the available storage capacity, optimum allocation which. maximizes the utilization factor of the line. In a balanced three stage line, the production line efficiency is maximized under both categories when the second in-process storage is larger than the first.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.438-446
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• 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.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.90-98
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• 1984

In this paper, the anthor made a basic study of the storage function model and examined several constants in applying the storage function model to flood run-off analysis by dealing with the data in the Supyung and Hoyng Syung watershed, the applicabilities of the storage function model are examined by searching this optimum model parameters in two watersheds. The results are summarized as follows, 1) The optimum values of the exponential constants, P, in the storage function model showed to be 0.77 to 0.87 in two watersheds observed, therefore it was confirmed that the storage fumction model was approaching to the surface runoff model. 2) It was confirmed that the interval of variation of the storage constant, K, Showed to be larger than that of the exponential constant, p. 3) Relative erros in the discharge obtained by using the storage function model and the SDFP mothod showed to be 20 and 17 percent respectively to the observed discharge, therefore it was confirmed that the applicability of the storage function model using the SDFP method are excellent for runoff analysis. 4) A simple method is proposed for estimating the lag time in the storage function model.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1317-1323
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• 2001

The circumstance is giving the blow against fishermen with the incoming-decreasing and the difficulty of crew's supply & demand and management. In addition, the depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. First of all, we Investigated load characteristics which based on development of sea water cooling system and optimum fish hold storage. The experimental results is as follows. In creasing the speed of compressor and mass blew rate of refrigerant, the temperature of NaCl solution is low. And the load characteristics experiment on fish hold storage outlet is as fellows. As time goes by, increasing the mass flow rate of NaCl solution, temperature difference between inlet and outlet is small in a model of fish hold storage. These results provide many useful informations applicable to an actual design of sea water cooling system and optimum fish hold storage.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.90-95
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• 2002

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

• Journal of Korean Society on Water Environment
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• v.27 no.5
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• pp.654-660
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• 2011

One of the best way to control Combined Sewer Overflow (CSO) is proposed to construct first flush storage tank. But there is little known parameters for optimum design of these facilities. This study was conducted to get optimum design parameters for a first flush storage tank construction. The optimization of the tank is generally based upon some measure of SS(Suspended Solid) mass holding efficiency. Water quality deterioration of receiving water body happened right after first time occurring rainfall in dry weather seasons. So, design rainfall intensity is used at 2 mm/hr for peak of monthly average intensities of dry seasons. The capacities for each evaluated catchment are designed from 14.4 min to 16.1 min HRT of CSOs flow at design rainfall intensity. Owing to all storage tanks are connected to interception sewer having a redundancy, the suggested volume could be cut down.

• Solar Energy
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• v.6 no.1
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• pp.47-59
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• 1986

This paper presents the establishment of optimum design conditions and economic evaluation for solar hot water system. The aim of this study is to present thermal performance of solar heating systems and to determine their performance as a function of collector size, storage capacity, tilting of collector and other factors. By analyzing its performance under the various conditions, optimum design of solar heating system can be obtained. System performance are obtained monthly and yearly basis respectively. At the same time the economics of various systems are evaluated. For the computer simulation Mokpo, Kangnung, Chupungnyong and Seoul are selected for particular installation places. As a result, the optimal design condition of solar heating system considering the following factors such as installation angle of collector, capacity of storage tank, collector size in each place can be obtained as follows; (1) Installation angle of collector Tilt = lattitude (2) Capacity of storage tank Solar domestic hot water system : $45\;1/m^2$ Multifamily solar domestic hot water system : $35\;1/m^2$ (3) Collector size i) Solar domestic hot water system Seoul & Chupyungyong area : $11.52\;m^2$ Mokpo area : $8.64\;m^2$ ii) Multifamily solar domestic hot water system Seoul, Chupyungyong & Mokpo area : $345.6\;m^2$ Kangnung area : $259.2\;m^2$

• IE interfaces
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• v.23 no.4
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• pp.311-318
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• 2010

In the daily multi-reservoir operating problem, monthly storage targets can be used as principal operational guidelines. In this study, we tested the use of a simple back-propagation Artificial Neural Network (ANN) model to derive monthly storage guideline for daily Coordinated Multi-reservoir Operating Model (CoMOM) of the Han-River basin. This approach is based on the belief that the optimum solution of the daily CoMOM has a good performance, and the ANN model trained with the results of daily CoMOM would produce effective monthly operating guidelines. The optimum results of daily CoMOM is used as the training set for the back-propagation ANN model, which is designed to derive monthly reservoir storage targets in the basin. For the input patterns of the ANN model, we adopted the ratios of initial storage of each dam to the storage of Paldang dam, ratios of monthly expected inflow of each dam to the total inflow of the whole basin, ratios of monthly demand at each dam to the total demand of the whole basin, ratio of total storage of the whole basin to the active storage of Paldang dam, and the ratio of total inflow of the whole basin to the active storage of the whole basin. And the output pattern of ANN model is the optimal final storages that are generated by the daily CoMOM. Then, we analyzed the performance of the ANN model by using a real-time simulation procedure for the multi-reservoir system of the Han-river basin, assuming that historical inflows from October 1st, 2004 to June 30th, 2007 (except July, August, September) were occurred. The simulation results showed that by utilizing the monthly storage target provided by the ANN model, we could reduce the spillages, increase hydropower generation, and secure more water at the end of the planning horizon compared to the historical records.