• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.304-308
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• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.3
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• pp.629-635
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• 2015

In this paper, we propose the reefer container monitoring system that not only monitors internal temperature, humidity of reefer container but also tracks the real-time location using GPS. It consists of a tag of information of situation using 433MHz RF transmitter(communication), GPS to track the real-time location and a device using WCDMA/GSM communication to transmit information to the server. We tested by applying the proposed system in reefer containers with yellow melons, melons transported from Korea to Singapore to track the location and check the temperature and the humidity. The result of this test is that there is a temperature difference around 1.7 degree depending on the position of inside of container and maintains the humidity stably about 97%. If we apply this proposed system to agricultural marketing, it is possible to get the time that fruits start to decay and minimize the loss of fruits by decaying during shipping.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.107-113
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• 2017

To understand of the present state for temperature management of cold and frozen food transportation vehicles, we surveyed and measured the temperatures of eight transportation vehicles (including 3 small & medium and 5 large businesses) in Jeonbuk province, Korea. In the transportation vehicles of small & medium businesses, the mean temperature of cold and frozen foods was $8.35{\pm}5.72^{\circ}C$ and $-3.45{\pm}16.88^{\circ}C$; in large businesses, $3.92{\pm}1.44^{\circ}C$ and $-15.38{\pm}2.98^{\circ}C$, respectively. In the difference of temperature by the locations within transportation vehicles, the difference in each cold and frozen was $2.40{\pm}1.45^{\circ}C$ and $2.37{\pm}2.52^{\circ}C$, as a mean. But there was not statistically significant difference in locations between cold and frozen (p > 0.05). In the difference of surface temperatures on various foods before and after door opening during the loading, the temperatures of cold and frozen foods increased by $0.55^{\circ}C$ and $1.18^{\circ}C$, as means, respectively. The temperature of foods over time and placement of cold and frozen foods in transportation vehicles were not consistently maintained at optimal values in distribution. Therefore, the development of time-temperature history (TTH) system technology at the distribution level for cold and frozen foods is required.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.185-191
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• 2003

냉장육은 냉동육에 비해 온도관리를 통해 육질이 부드럽고, 맛이 좋다는 이유로 냉장육의 소비가 증가하고 있다 그러나, 냉장육은 냉동육에 비해 저장온도가 높아 유통 및 저장시 미생물 성장에 적합한 환경이다. 미생물의 일부는 직접적 또는 간접적으로 그들이 생성하는 독소를 통하여 식중독을 일으킬 뿐만 아니라, 이러한 미생물 성장으로 인한 단백질의 분해와 미생물의 대사작용은 육류의 부패 원인이 되고 있다. (중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.131-134
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• 2004

EM이 돼지 사양에서 육질개선에 미치는 효과를 알아보기 위해 사양실험을 하였다. 일반적으로 사양한 돼지와 EM 축산사료첨가제와 EM 활성액을 정기적으로 급이하여 사양한 EM Pork를 도축한 후 각각의 돈육을 $4^{\circ}C$ 냉장온도와 $-18^{\circ}C$ 냉동온도에서 저장하였다. 그후 일반 돈육과 EM Pork의 일반성분 및 육질의 보존성에 관한 실험을 실시하였다. 단백질 변성에 관한 실험결과 일반 돈육을 5일간 냉동저장한 것은 3.72 mg%를 보였고 EM Pork는 3.2 mg%를 나타내 일반 돈육보다 15% 정도 단백질 변성을 지연시켰다. 또한, 일반 돈육을 5일간 냉장저장한 것은 4.9 mg%를 나타냈으나 EM Pork는 3.19 mg%를 나타내 일반 돈육보다 35% 단백질 변성 억제 효과를 보였다. 또한, 냉동 및 냉장 처리한 일반 돈육의 조단백질 함량은 각각 21.41%와 19.73%인데 비해 냉동 및 냉장 처리한 EM Pork는 각각 22.21%와 21.41%를 나타냈다. 이러한 결과는 단백질 변성과 관련된 것이라 볼 수 있다. 결론적으로 EM Pork육은 일반 돈육에 비해 단백질 변성 억제 효과가 15${\sim}$35% 정도 우수한 것으로 사료된다.

• Proceedings of the SOHE Conference
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• 2001.10a
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• pp.99-99
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• 2001

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.850-855
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• 2005

Model was developed to predict the growth of Listeria monocytogenes in raw pork. Experiment condition for model development was full 5-by-7 factorial arrangements of temperature (0, 5, 10, 15, and $20^{\circ}C$) and time (0, 1, 2, 3, 18, 48, and 120 hr). Gompertz values A, C, B, and M, and growth kinetics, exponential growth rate (EGR), generation time (GT), lag phase duration (LPD), and maximum population density (MPD) were calculated based on growth increased data. GT and LPD values gradually decreased, whereas EGR value gradually increased with increasing temperature. Response surface analysis (RSA) was carried out using Gompertz B and M values, to formulate equation with temperature being main control factor. This equation was applied to Gompertz equation. Experimental and predictive values for GT, LPD, and EGR, compared using the model, showed no significant differences (p<0.01). Proposed model could be used to predict growth of microorganisms for exposure assessment of MRA, thereby allowing more informed decision-making on potential regulatory actions of microorganisms in raw pork.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.312-316
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• 2012

This study was to present the proper probability distribution models that based on the data for surveys of food cold storage temperatures as the input variables to the further MRA (Microbial risk assessment). The temperature was measured by directly visiting 7 food plants. The overall mean temperature for food cold storages in the survey was $2.55{\pm}3.55^{\circ}C$, with 2.5% of above $10^{\circ}C$, $-3.2^{\circ}C$ and $14.9^{\circ}C$ as a minimum and maximum. Temperature distributions by space-locations was $0.80{\pm}1.69^{\circ}C$, $0.59{\pm}1.68^{\circ}C$, and $0.65{\pm}1.46^{\circ}C$ as an upper (2.4~4 m), middle (1.5~2.4 m), and lower (0.7~1.5 m), respectively. Probability distributions were also created using @RISK program based on the measured temperature data. Statistical ranking was determined by the goodness of fit (GOF) to determine the proper probability distribution model. This result showed that the LogLogistic (-4.189, 5.9098, 3.2565) distribution models was found to be the most appropriate for relative MRA conduction.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.33 no.7
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• pp.38-44
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• 2004

냉동ㆍ냉장식품의 저온유통(cold chain)시스템은 아래의 그림 1에서 보는 바와 같이 상온보다 낮은 온도로 유지되어야 할 대상물을 생산자(생산지)에서부터 소비자(소비지)에 이르기까지 지속적으로 적절한 온도로 유지시켜 생산 당시의 품질상태 그대로 소비자에게 공급하는 유통체계 시스템을 의미하는 것으로, 주요 구성 요소로는 냉동ㆍ냉장 저장창고, 수ㆍ배송시스템, 쇼케이스 등을 들 수 있다. 여기서 대상물이란 구체적으로 농ㆍ수ㆍ축산물, 화훼, 가공 식품, 의약품 등을 의미하며, 저온유통 시스템의 본질적인 목적은 이들 대상물을 적정온도 하에서 일정하게 유지함으로써 생물학적 반응을 적절히 억제하여 대상물의 선도 및 본질적 가치를 연장시키는 것을 포함한다. (중략)