• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.244-255
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• 2018

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, $12^{\circ}C$ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at $4^{\circ}C$ storage, but the antimicrobial activity was maintained at $12^{\circ}C$ storage and at $8^{\circ}C$ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at $8^{\circ}C$ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at $12^{\circ}C$ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature ($4^{\circ}C$). However, at $8^{\circ}C$ and $12^{\circ}C$, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except $4^{\circ}C$, but these properties were not observed at $8^{\circ}C$ and $12^{\circ}C$. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and $12^{\circ}C$, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at $4^{\circ}C$ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at $4^{\circ}C$. However, at $8^{\circ}C$ and $12^{\circ}C$, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

• 제어로봇시스템학회:학술대회논문집
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• 1997.10a
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• pp.28-31
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• 1997

This paper describes the quick and precise controlling method for home-applied refrigerator. The proposed controller is based on the fuzzy logic control method and is designed for better performance in maintaining the constant temperature of the refrigerator. The temperature of the refrigerator is controlled by the cooling air blowing fan motor which is put on, off according to fuzzy logic controller. Finally, I study the performance of the proposed controller through the computer simulation about the approximated model of the refrigerator.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.110-111
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• 2002

우리나라에서는 생선회맛을 향상시키기 위하여 활어를 즉살, 방혈 후에 냉장고 등에서 일정시간 보관한 다음에 먹는 방법이 일부 지역, 그리고 일식집에서 행해지고있다. 생선횟감의 사후 물리ㆍ화학적 변화에 영향을 미치는 요인으로는 치사 전에는 어종, 크기, 양식 조건, 취급 조건 등 여러 가지가 있으며, 치사 후에는 치사방법, 조리형태, 방혈유무 등의 영향을 받는다. (중략)

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1316-1323
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• 2016

The aim of this study was to evaluate proteolytic and antioxidant activities of fresh pineapple and kiwi juices extracted using a slow-speed masticating household juicer during low temperature storage. While over 90% of vitamin C and total polyphenols in both juices were retained after storage for 30 days at $-20^{\circ}C$, reduction of 56.8% for vitamin C and 31.9% for total polyphenols in pineapple juice were detected after storage at $4^{\circ}C$. In the case of kiwi juice, 32.9% of vitamin C and 22.4% of total polyphenols were lost. A high initial content of vitamin C in kiwi juice resulted in a slower reduction rate than that for pineapple juice. A similar result was obtained for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Proteolytic activities of both juices were maintained efficiently with less than 10% loss during storage for 30 days at $-20^{\circ}C$. Protease stability of pineapple juice was better than that of kiwi juice during storage at $4^{\circ}C$, and the same result was obtained when boiled chicken breast was used as a substrate. From these results, when storing pineapple and kiwi juices, which are widely used as a natural meat tenderizer and digestive aid, cold storage at $-20^{\circ}C$ seemed to be more suitable for maintaining antioxidant and proteolytic activities than cold storage at $4^{\circ}C$.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.57-67
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• 2001

This study was implemented with pH, Color, Water-holding capacity, Drip loss, Cooling loss, Shear force, and Panel test to compare fresh meats cold storage of Bonggye-ri, DuDong-myeon, Ulsan. and the followings are summary of the result. 1 For the change of pH by the period of storage(temperature of 2$^{\circ}C$), there was a considerable difference between 1, 3rd day and 5, 7th day, but it wasn't a great difference 2 There wasn't any considerable difference for L*, a*, b* value by the period of storage. 3 The drip loss increased by the period thus a difference was existed, no difference was shown in cooking loss. 4. There was no considerable difference in shear force by the period. 5 For the total preference of panel test, the 1st day was the best followed by 3rd day, and no considerable difference was seen between 3 and 5, 7th day.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.179-183
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• 1996

The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature $(25^{\circ}C{\pm}1^{\circ}C)$, it showed that DHA added commercial mayonnaise was more sensitive to oxidation than DHA not added commercial mayonnaise. And sensory quality of DHA added commercial mayonnaise decreased drastically after 5 months from the production date of mayonnaise. During the storage at low temperature $(4^{\circ}C{\pm}1^{\circ}C)$, DHA added mayonnaise was also more sensitive to oxidation than DHA not added mayonnaise, but it showed no apparent and sensory problem with both samples during 8 months of cold storage test periods. In considering the distribution condition of mayonnaise in the country, it was suggested that shelf-life of the DHA added commercial mayonnaise should be shortened 2 or 3 months than that of the DHA not added commercial mayonnaise.