In this study, we investigated the effects of cooling rate during storage on spring kimchi cabbage from an economic perspective. For long-term storage, kimchi cabbage (KC) should be maintained at a low temperature immediately after harvest; however, a sudden change in temperature during storage may lead to chilling injury in KC. The optimal cooling rate is important for the long-term storage of KC. To identify the optimal cooling rate, KC was cooled at different cooling rates (1oC, 2oC, 4oC, 6oC, 8oC, and 24 oC/day), and then stored at 1oC for 90 days. Thereafter, weight, trimming, total loss, pH, free sugar content, and total bacterial count changes were measured. Spring KC stored at the cooling rate of 6 oC/day presented a lower total loss and better sensory properties than KC stored at other cooling rates; thus, 6 oC/day is an appropriate cooling rate for long-term storage of KC.

본 연구는 정수압 처리와 초음파 처리가 20일 숙성기간 동안 돈육의 삼겹살과 목살 부위의 품질특성에 미치는 영향에 대해 조사하였다. 다양한 품질특성을 관찰한 결과 정수압에서 숙성하고 초음파 처리한 돈육은 부위별로 효과의 차이는 있지만, 품질향상에 효과적인 것으로 나타났으며 또한, 초음파 처리했을 때 특히 고기의 연도와 관계가 있는 pH, 보수력, 경도 품질을 높이는 것으로 관찰되었다. 본 연구에서 이용한 저온 정수압 숙성 및 초음파 처리공정은 낮은 온도에서 돈육을 빠른 시간안에 숙성하는데 적용 가능할 것으로 판단된다.

A paradigm shift in the government’s energy policy was reflected in its declaration of early closure of old nuclear plants as well as cancellation of plans for the construction of new plants. To this end, unit 1 of Kori Nuclear Power Plant was permanently shut down and is set for decommission. Based on these changes, the off-site transport of spent fuels from nuclear power plants has become a critical issue. The purpose of this study is to develop an optimized method for transportation of spent fuels from Kori Nuclear Power Plant’s units 1, 2, 3, and 4 to an assumed interim storage facility by simulating the scenarios using the Flexsim software, which is widely used in logistics and manufacturing applications. The results of the simulation suggest that the optimized transport methods may contribute to the development of delivery schedule of spent fuels in the near future. Furthermore, these methods can be applied to decommissioning plan of nuclear power plants.

Starting materials are very significant to produce activated carbons because every starting material has a different chemical structure; hence they affect the surface functional groups and surface morphologies of obtained activated carbons. In this study, sycamore balls, ripe black locust seed pods, and Nerium oleander fruits have been used as starting materials by ZnCl2 chemical activations for the first time. Firstly, activated carbons were obtained from these starting materials with ZnCl2 chemical activation by changing production conditions (carbonization time, carbonization temperature, and impregnation ratio) also affecting the structural and textural properties of the resultant activated carbons. Then, the starting materials and resultant activated carbons were characterized by utilizing diverse analysis techniques, such as TGA, elemental analysis, proximate analysis, BET surface areas, pore volumes, pore size distributions, N2 adsorption–desorption isotherms, SEM, FTIR spectra, and H2 adsorption isotherms. The highest surface areas were determined to be 1492.89, 1564.84, and 1375.47 m2/g for the activated carbons obtained from sycamore balls, ripe black locust seed pods, and N. oleander fruits, respectively. The yields of these activated carbons with the highest surface areas were calculated to be around 40%. As the carbonization temperature increased with sufficient ZnCl2 amount, N2 adsorption–desorption isotherms began to turn into Type IV isotherms given by mesoporous adsorbents with its hysteresis loops. Also, their hysteresis loops resembled Type H4 loop generally associated with narrow slit-like pores. Moreover, hydrogen uptakes under 750 mmHg at 77 K were determined to be 1.31, 1.48, and 1.24 wt% for the activated carbons with the maximum surface areas produced from sycamore balls, ripe black locust seed pods, and N. oleander fruits, respectively. As a result, the highest surface areas of the activated carbons with different structural properties produced in this study were obtained with different production conditions.

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.