해양경찰은 바다라는 극한 환경에서 임무수행 중 빈번히 사망·실종의 위험에 맞닥뜨린다. 사고 발생 시 신속한 신원확인을 위해 해양경찰연구센터는 해양경찰을 대상으로 DNA를 이용한 신원확인 시스템을 구축하였으며 사체가 발견되지 않을 경우를 대비해 국립 묘지 안장이 가능한 장치 또한 마련하였다. 순직· 실종 등 대비 신원확인용 인체유래물 보관사업 운영규칙에 따라 인체유래물의 관리, 보 관, 폐기, 품질검사가 진행되며 이는 관리위원회의 감시하에 행해진다. 한반도 해역에서는 매년 700여건의 해양 변사자가 발생하는데 사체가 늦게 발견되어 부패가 심하거나, 일부분만 발견되어 지문 또는 치아로 개인 식별이 불가능할 경우 해양 변사자의 신원확인을 위한 방법이 필요하다. 해양경찰연구센터가 운영중인 ‘인체유래물 보관사업’을 해양·수산 종사자, 관련 연구자, 해양 레저인에게까지 확대 실행 한다면 해양 변사자 신원확인에 큰 도움이 될 것이다.

This study experimentally and analytically examines the seismic vulnerability of steel rack storage frames subjected to Korea earthquakes (2016 Gyeongju earthquake and 2017 Pohang earthquake). To achieve this aim, this study selects a three-story, one-bay steel rack frame with a typical configuration of rack frame in Korea. Firstly, the local behavior for frame components is examined by performing monotonic and/or cyclic load tests and the global response and dynamic characteristics of the subject rack frame are investigated by conducting a shaking table test. The analytical model of the rack frame is then created based on the experimental results and is used to perform nonlinear time history analyses with recorded Korea earthquakes. The seismic demand of the rack frame is considerably affected by the spectral acceleration response, instead of peak ground accelerations (peak floor accelerations). Moreover, the collapse fragility curve of the rack frame is developed using incremental dynamic analyses for the Gyeongju and Pohang earthquakes. Fragility results indicate that the ground motion characteristics of these earthquakes do not significantly affect the frame vulnerability at the collapse state.

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature (20oC), refrigeration (2 and -1oC) and frozen (-5 and -20oC) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness (a*) of the red pepper powders stored at -5 and -20oC were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at 20oC decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and -20oC was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2 , -1oC) for up to 6 months, and frozen (≥ -5oC) for 6 to 9 months. The optimal temperature for long-term storage (≥9 months) was -20oC.

배추를 저장하는 동안 품질을 유지하기 위한 방안으로 1-methylcyclopropene(1-MCP) 처리효과를 확인하였다. 수확된 배추는 즉시 실험실로 옮겨와 4개의 그룹(차압예 냉 (forced-air cooling, FAC) 처리구, FAC + 0.03mm LLDPE film(Liner) 처리구, FAC + 2μL·L-1 1-MCP(1- MCP) 처리구, FAC + 1-MCP + Liner 처리구)으로 분류하여 각각의 처리를 실시한 후 2oC, 95% RH 저온에서 저장하였다. 저장중 품질변화는 무게 감모율, 가용성 고형물 함량, 경도, 그리고 색도(CIE L*, a*, b*, chroma, hue angle)를 통해 확인하였다. 저장기간 동안 각 실험구의 감모율은 Liner 처리에 의해서 감소하였다. 저장기간 6주가 경과되면 FAC + 1-MCP + Liner 처리구는 12.5%의 감모율을 보이면서 다른 처리구들에 비해서 감모율을 최소화하였다. 가용성 고형물의 함량은 수확 시 2.5oBrix였으며, 저장기간이 3주 경과되면서 FAC + 1-MCP + Liner 처리구에서 수확 시의 값이 유지된 반면, 다른 처리구 들은 증가하였다. 배추의 경도는 수 확 직후 24.0N 이었으며, FAC + 1-MCP + Liner 처리 구에서 저장 6주 경과 후 22.6N으로 수확 당시의 경도가 유지되는 경향을 보였다. 저장 기간 동안 배춧잎의 색 변화는 CIE a*와 hue angle 값으로 확인할 수 있으며, 1-MCP 만을 처리할 경우에는 색도 변화에 영향을 미치지 않는 반면 1-MCP를 처리한 다음 Liner 포장을 실시하면 CIE a*와 hue angle의 변화를 최소화 시키면 서 수확 당시의 색도를 유지시킬 수 있었다. 이상의 결 과에서 1-MCP 처리는 배추 력광 품종 저장에는 효과가 미비하나, Liner와 함께 처리할 경우 6주까지 품질유지가 가능하였다.

Gryllus bimaculatus is one of many cricket species known as field crickets. Also known as the African or Mediterranean field cricket or as the two-spotted cricket, it can be discriminated from other Gryllus species by the two dot-like marks on the base of its wings. G.bimaculatus is a subtropical insect and widely distributed from Africa to south Asia. After into the country, The species are popular for use as a food source for insectivorous animals like spiders and reptiles kept as pets. In 2016, G.bimaculatus was approved as a general food ingredient by Korean Ministry of Food and Drug Safety. However, domestic research on G.bimaculatus is still in its study is beginning stages. G.bimaculatus is possible species to year-round rearing without storage condition. but The aim of the present study prepares for in case of problems such as breeding space, labor cost etc. In the laboratory condition at 28±2℃ and 50% relative humidity under 10h light, 12h dark photoperiod, Adult crickets oviposit at soaked flower foam for 24 hours. The experiment on the hatching of the eggs showed that eggs could be stocked at 16℃ for 10 days with 7 day pre-period after laying, representing 85% hatchability.

본 연구는 흰점박이꽃무지의 안정적인 생산과 저장법 확립을 위해 수행되었다. 이를 위해 일정 기간과 온도 조건에서 흰점박이꽃무지 유충의 저장 특성을 조사하였다. 저장 시험에 사용된 유충의 평균무게는 2.1g인 개체를 사용하여 다양한 온도조건(5℃, 10℃, 15℃, 20℃, 및 25℃)에서 일정한 용기에 각각 400마리씩 넣은 후 15주간 저장처리하였다. 조사결과 각 처리구별로 초기 저장 무게에 비해 각각 47.4%, 59.4%, 65.8%, 62.6%, 및 92.8%로 변화하였으며, 생존율은 82.8%, 94.3%, 94.8%, 91.3%, 및 94.6% 이었다. 노숙된 3령 유충(개체평균 무게 2.5g)과 성장 중인 유충(개체평균무게1.8g)을 각각 500개체씩 넣은 후 10℃에서 5개월 저장 후 체중변화와 생존율을 측정한 결과 체중은 각각 86.3%, 75.2%, 생존율은 94.6%, 96.2%이었다. 저온저장시 성장 중인 유충에 비해 노숙된 유충의 체중감소율이 적게 나타났다.

This study was conducted to investigate the feed value and silage quality according to storage period and film layers in whole crop oat silage. The crude protein content was increased in all silage during the storage periods compared to those before silage, under prolonged storage period slightly and the number of film layers of silage, six layer were higher than four layers, but no significant. NDF and ADF contents were also increased in all silage of storage duration compared to those before silage, but they was similar level between storage duration and number of film layers. TDN content was decreased of the storage duration. However, it was similar under the storage duration and the number of film layers. The pH value was decreased during prolonged storage period and six layers was lower than four layers depending on the film layers. In the organic acid contents, lactic acid and acetic acid were increased under the prolonged storage duration, and butyric acid was higher significantly(p<0.05), six layers of the film were showed higher lactic acid and lower butyric acid(p<0.05). Therefore, oat silage should be used within 6 months it was when treated with 4 layers, if considering the long-term storage, it is desirable to treat it with 6 layers or more.

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 7~15 ppm for eight days at 4℃. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but ClO2 gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And ClO2 gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm ClO2 gas treatments. However, as the storage period was increased, the redness of 15 ppm ClO2 gas treatment was reduced. The cooking loss and shear force were not different between the control and ClO2 gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of ClO2 treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm ClO2 treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

This study was conducted to propose the conditions of controlled atmosphere (CA) storage suitable for the storage of winter Chinese cabbage and to investigate the maximum storage period of Chinese cabbage based on the results of the quality analysis for CA storage. The weight loss rate of Chinese cabbage stored at 194 days in low temperature storage was about 2 times higher than that in CA storage. The trimming loss rate of Chinese cabbage stored at low temperature was 1.5 times higher than that of CA storage after 83 days of storage. Bolting of Chinese cabbage was observed in only low temperature storage. The Chinese cabbage firmness of CA storage was not different in the range of 5.7-6.2 N, while low temperature storage gradually increased after 83 days of storage and was 7.5 N at 194 days. The incidence of mold occurred after 83 days in low temperature storage, while in CA storage it occurred after 153 days. In the quality evaluation, CA storage for Chinese cabbage was rated 1.5-1.9 points higher than the low temperature storage. The maximum storage period of Chinese cabbage at low temperature storage was 83 days and that at CA storage 153 days.

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at 4℃ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

In this study, pH, oBrix, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The oBrix of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the 21st day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

This study was carried out to obtain the basic quality characteristics, like moisture contents, hunter color value, total polyphenol, starch, amylose, and ash contents and pasting characteristics of sweet potato cultivars according to storage periods. Moisture contents of all the varieties decreased with long storage period, and were lower in dry type than tender and moist type sweet potato. Lightness(L value) of sweet potato flesh was decreased in Shinyulmi, Daeyumi, Shinhwangmi but other seven cultivars showed increasing trend. Redness(a value) was increased in Sinyulmi, Sinhwangmi, Sinjami and yellowness (b value) increased in Yeonjami only. The total polyphenol contents increased in Dahomi, Sinjami up to 4 months of storage and all other varieties showed decrease during storage period. The starch contents also decreased with storage period. The amylose contents showed different by the cultivars. The ash contents in all varieties ranged from 1.1 to 1.7%, and there was no difference among varieties and storage periods. There was no change in pasting temperature during storage periods. Peak viscosity, through viscosity, breakdown and final viscosity were different according to storage periods and cultivars. But setback tended to increase in all cultivars.

본 연구에서는 장미 재배온실을 대상으로 온실 내부의 태양잉여열과 외부의 공기열을 선택적 열원으로 이용하여 온실난방용 온수를 생산할 수 있는 공기 대물 히트 펌프의 설계와 성능시험을 수행하였다. 태양잉여열 이용 축열운전과 외기열 이용 축열운전은 작물의 생육적온을 고려한 온실내부의 설정온도에 따라 자동전환 되도록 설계하였다. 제어반에 12개의 기준온도를 설정함으로써 축열운전 전환, 난방, 환기를 자동제어하며, 태양잉여열-외 기열 선택적 축열운전에서 축열조의 온도는 축열능력과 난방부하에 대응하여 35~52oC로 3단계 변온제어 하였다. 태양잉여열-외기열 선택적 축열에서 태양잉여열 이용 축 열은 전체 시간의 23.1%, 외기열 이용 축열은 30.7%, 히트펌프 휴지시간은 46.2%를 차지하였으며, 난방성능계수는 태양잉여열 이용 축열 시 3.83, 외기열 이용 축열 시 2.77, 전체 3.24로 평가되었다. 비교시험을 위해 축열 조 온도를 50~52oC로 항온제어 하는 조건에서 외기열 단독 이용 축열 시험을 수행하였으며 이때의 난방성능계 수는 2.33으로 분석되었다. 결과적으로 공기 대물 히트 펌프의 열원으로 온실내부 태양잉여열과 외부 공기열을 병용하고, 축열조 온도를 변온제어한 결과 일반적인 외기열 이용 축열운전과 축열조 항온제어에 비해 난방성능 계수가 39% 향상됨을 확인하였다.

Recently, uncertainty of demand and supply for energy has expanded as energy market change rapidly. Rapid accumulation storing of cold heat is a method for decreasing the gap between demand and supply of time, quantity and quality of heat energy. It is stored rapidly when electric power is on. And cold heat energy in heat is phase change material (PCM) heat storage is used when electric power is off. Porous media for cold heat is PCM. The present study has been conducted for improving performance of cold heat storage in refrigerator using characteristics on laten heat and phase change of PCM. This study provide basic data to improve performance of cold heat using characteristic of PCM. Also, this study predicts and measures specific points in PCM heat storage during process of phase change.

원자력발전소내 습식저장중인 사용후핵연료의 건식저장을 위해서는 캐니스터 내부에 사용후핵연료를 옮겨 담은 이후, 건 식저장 캐니스터 내장품이나 사용후핵연료 다발의 부식방지 및 피복관의 열화방지를 위해 모든 수분은 제거해야 한다. 캐 니스터 내부의 수분을 제거하는데 사용할 수 있는 기체강제순환 건조시스템 개발을 위한 연구개발이 진행중이다. 본 연구 에서는 기체강제순환 건조시스템 설계, 제작을 위한 예비설계를 수행하였다. 예비설계에는 캐니스터 내부 잔존수분 제거를 위한 건조사례조사, 건조관련 규격이나 표준, 건조합격기준, 건조장치구성, 현장요구분석, 습식저장중인 사용후핵연료 특성 을 포함하였다. 예비설계를 통하여 기체강제순환 건조시스템의 설계 개념도와 P&ID를 도출하였고, 이를 활용하여 건조시 스템 제작을 위한 상세설계를 수행할 것이다.

한국원자력환경공단에서는 국내 경수로 원전에서 발생된 사용후핵연료를 건식으로 저장할 수 있는 콘크리트 용기를 개발하 였다. 본 저장용기는 사용후핵연료가 건식환경에서 장기간 저장되는 동안 용기 및 사용후핵연료의 건전성이 유지되며, 방사 선량률이 저장시설의 설계기준을 초과하지 않도록 설계되어야 한다. 특히, 저장시설은 정상 및 사고조건에서 적절한 방사선 방호를 위한 차폐설계가 이루어져야 한다. 이를 위해 본 연구에서는 미국 10CFR72 및 10CFR20의 기술기준과 NRC의 표준 심사지침 NUREG-1536에서 제시한 평가방법에 따라 건식저장조건하에서 단일 콘크리트용기 및 2×10 용기배열조건의 선 량율을 평가하였다. 평가결과, 일반인에 대한 연간선량 한도인 0.25 mSv를 만족하는 통제구역 경계까지의 거리는 약 230 m 로 도출되었다. 콘크리트 저장용기의 설계사고는 2×10 배열의 저장시설에서 한 개의 저장용기가 이송 중 전도사고가 발생 하여 용기의 바닥면이 통제구역 경계로 향하는 상황으로 가정하였다. 전도된 저장용기의 바닥면으로 부터 100 m 및 230 m 지점에서 각각 12.81 mSv 및 1.28 mSv로 평가되었다. 본 연구를 통해 건식저장조건에서 콘크리트 저장용기 및 저장시설은 적절하게 평가된 통제구역경계까지의 거리가 확보된다면 방사선적 안전성이 유지됨을 확인할 수 있었다. 본 평가결과만으 로 건식환경의 저장용기(시설) 설계에 직접 적용하기는 어렵겠으나, 향후‘국가 고준위폐기물 관리 전략’에 근거한 원전내 저장시설 또는 중간저장 시설의 설계 및 운영에 유용한 자료가 될 것으로 사료된다.

Physicochemical characteristics of vinegar pickled cabbages during storage were examined. 3x3 cm cube-shaped stems and leaves of cabbages examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix) for 12 hours, and salt and sugar penetration rate were measured at every 2 hours. The vinegar pickled cabbages were stored for 4 weeks at 3 different temperature conditions (5, 15, and 25℃), and sensory test and TPA test were performed at intervals of every week. The rates of salt and sugar penetration were faster on the leaves than on the stem of cabbage. Also, increase in salt and sugar concentration of solutions led to increase in salt and sugar permeation rate. As a result of sensory test, both leaves and stems of cabbages stored at 5℃ did not show any significant difference with storage time. However, preference degree of cabbages stored at 15 and 25℃ decreased significantly as increasing the storage time. Hardness and cohesiveness of pickled cabbage were increased significantly as the storage time increased, but storage temperature did not give any effect on them.

Fish skin peptide-loaded liposomes were prepared in 100 mL and 1 L solution as lab scales, and 10 L solution as a prototype scale. The particle size and zeta potential were measured to determine the optimal conditions for the production of fish skin peptide-loaded liposome. The liposome was manufactured by the following conditions: (1) primary homogenization at 4,000 rpm, 8,000 rpm, and 12,000 rpm for 3 minutes; (2) secondary homogenization at 40 watt (W), 60 W, and 80 W for 3 minutes. From this experimental design, the optimal conditions of homogenization were selected as 4,000 rpm and 60 W. For the next step, fish peptides were prepared as the concentrations of 3, 6, and 12% at the optimum manufacturing conditions of liposome and stored at 4ºC. Particle size, polydispersion index (pdI), and zeta potential of peptide-loaded liposome were measured for its stability. Particle size increased significantly as manufacture scale and peptide concentration increased, and decreased over storage time. The zeta potential results increased as storage time increased at 10 L scale. In addition, 12% peptide showed the formation of a sediment layer after 3 weeks, and 6% peptide was considered to be the most suitable for industrial application.

Weight loss that influences quality and farmer incomes is affected by the storage environment of agricultural products. The interior of storage should be maintained at high humidity to prevent the weight loss of products which contain a lot of moisture. The research had constantly proceeded with change in the heat exchanger surface areas, humidity systems, and weight loss forecast to maintain high humidity within storage. Relative humidity that exerts an effect weight loss of crop is influenced by storage temperature, leak state, and volume of product. When weight loss is predicted, different conditions of these factors are derived. In case of CA storage, ways of forecasting the weight loss become easier compared to cold storage due to sealed storage with external environment during storage period. In this study, apples were stored in purge-type CA storage and weight loss has been predicted by using operating characteristics and environmental conditions. As a result, humidity variation in the storage fluctuates with the operation of the unit-cooler. Furthermore, unit-cooler operation factor is influenced by outside temperature and respiration heat. Prediction value of weight loss according to temperature and humidity has been most accurately predicted. Prediction value through defrosting water measured shows unit-cooler work quality. K-value needs verification to calculate the VPD method.