• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.145.2-146
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• 2003

2002년 주류 소비량은 맥주 1,739,768㎘, 소주 793,854㎘, 청주 22,163㎘, 위스키 14,493㎘, 일반증류주 8,750㎘, 과실주 8,235㎘ 순으로 과실주의 소비량이 월등히 적다. 이와 같이 과실주의 소비량이 적은 이유는 여러 가지 원인이 있겠으나 과실주의 상품화가 미흡한 것도 하나의 원인이라 할 수 있다. 따라서 과실을 이용한 다양한 발효주를 제조 판매한다면 소비자의 선택의 폭도 넓힐 수 있고 소비량을 확대시키는 과실주 상품화에 기여하리라 본다. 매실은 우리나라의 전통과실로써 Ca와 K등 무기물의 함량이 매우 높은 알카리성 식품이고 구연산등 유기산 함량이 많아 피로회복에 매우 유용한 과실이다. 이러한 효능을 갖는 매실을 이용한 발효주를 제조하기 위하여 우수 균주를 선발하고 과즙제조방법 및 첨가량, 당 종류, 질소원 및 농도, 아황산 첨가 등 적정발효조건을 검토하였다. 우수 발효 균주는 알코올 생성량이 9.5% 이상이고 맛과 향이 우수한 SC 10과 SC 34를 선발하였다. 과육을 mixer로 파쇄한 과즙 전체를 첨가하는 방법이 알코을 발효에 좋았으며 적정 과즙첨가 농도는 50%이었다. 탄소원으로 꿀, 포도당, 설탕 중에서 설탕첨가가 알코올 생성량이 가장 많았다. 질소원은 (NH$_4$)$_2$SO$_4$이 가장 알코올 발효력이 우수하였으며 최적농도는 0.2%이었다. 아황산에 의한 살균효과는 인정되었으나 $Na_2$SO$_4$를 제외한 모든 처리에서 발효 효모까지 사멸되어 발효가 전혀 일어나지 않았고 $Na_2$SO$_4$ 처리는 열처리와 같은 알코올 발효력을 보였다. 상자에 담아 저장할 때 대비 저온저장고에서는 111일 동안에 11.7%의 중량감모가 발생하였으나, 신기술투입 저온저장고에서는 5.6%의 중량감모만이 발생하여 약 50%의 중량감모를 줄일 수 있었으며, 배의 색깔이나 경도도 대비구 보다 우수하였다. 4. 배를 비닐로 포장하여 대비 저온저장고에 저장한 경우와 비닐로 포장하지 않고 신기술투입 저온저장고에 저장한 경우를 비교할 때 11월~다음해 1월 까지는 중량감모, 과피색깔 및 경도에 큰 차이가 없었으나, 2월부터는 비닐로 포장하여 대비 저온저장고에 저장한 배의 품질변화가 급격히 증가되어 중량감모, 과피색깔 및 경도가 신기술 투입시 보다 급속하게 나빠졌다.를 저장 25일 경과시까지 유지하였다. 수확 시 높은 품온을 갖고 있는 과일을 산지에서 예냉 처리를 한 후 저온 냉장차를 이용하여 유통한다면 관행 유통 구조보다 고품질의 포도를 유통시킬 수 있는 것으로 사료되며 앞으로는 완숙된 고 당도(12.0~15.0Bx)$^{\circ}$ 포도를 수확 한 즉시 예냉 처리하고 저온 유통한다면 보다 신선한 과일을 소비자에게 전달 할 수 있을 것이다.갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.146.2-147
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• 2003

콩 발효식품은 예로부터 단백질 식품원으로서 뿐만 아니라, 식생활에서 없어서는 안되는 매우 중요한 식품 중의 하나였다. 발효식품에 대한 연구가 부진하였던 과거에는 콩 발효식품은 하나의 식품군으로서의 중요성을 가질 뿐 큰 관심의 대상은 아니었다. 그러나 최근에는 많은 연구자들이 콩 발효시 생성되는 기능성 성분 및 생리활성 효과를 점차 밝혀냄으로서 주목을 받기 시작하였다. 따라서 본 실험에서도 콩 발효에 의한 생리활성 효과를 알아보기 위해 Ames법에 의한 항돌연변이원 효과를 실험하였다. 콩 발효는 국산콩을 이용하여 메주에서 분리한 Bacillus sp. 와 Aspergillus sp.를 복합 발효시켜 동결건조 후, 분쇄하여 실험에 사용하였다. 제조된 발효 콩 분말은 일반분석을 행하였으며, 70% 에탄올로 3회 추출하여 감압농축 후, hexane, chloroform ethyl acetate, butanol 및 aqueous로 분획하여 동결 건조시킨 후, S. typhimurium TA98 및 TA100 균주를 이용한 유전자 복귀 돌연변이 시험을 실시하였다. 그 결과, 70% 에탄을 추출물과 각각의 분획물 자체의 돌연변이원성은 없었다. 또한 항돌연변이원 실험에서는 발암물질로서 직접 돌연변이원인 4NQO와 MNNG, 간접 돌연변이원인 Trp-P-1을 이용하였다. 특히 이들 발암물질 중 MNNG(0.4 $\mu\textrm{g}$/plate)의 경우 TA100 균주에서 ehtyl acetate 분획물에서 다른 분획물보다 높은 86.6%의 억제 효과를 나타내었으며, 대부분의 분획물에서도 70%이상의 억제효과를 나타내었다. 또한 각 분획물에서 농도 의존적으로 억제효과 역시 높았으며, 분획물에 따라 서로 다른 억제효과를 나타내었다.아 저장할 때 대비 저온저장고에서는 111일 동안에 11.7%의 중량감모가 발생하였으나, 신기술투입 저온저장고에서는 5.6%의 중량감모만이 발생하여 약 50%의 중량감모를 줄일 수 있었으며, 배의 색깔이나 경도도 대비구 보다 우수하였다. 4. 배를 비닐로 포장하여 대비 저온저장고에 저장한 경우와 비닐로 포장하지 않고 신기술투입 저온저장고에 저장한 경우를 비교할 때 11월~다음해 1월 까지는 중량감모, 과피색깔 및 경도에 큰 차이가 없었으나, 2월부터는 비닐로 포장하여 대비 저온저장고에 저장한 배의 품질변화가 급격히 증가되어 중량감모, 과피색깔 및 경도가 신기술 투입시 보다 급속하게 나빠졌다.를 저장 25일 경과시까지 유지하였다. 수확 시 높은 품온을 갖고 있는 과일을 산지에서 예냉 처리를 한 후 저온 냉장차를 이용하여 유통한다면 관행 유통 구조보다 고품질의 포도를 유통시킬 수 있는 것으로 사료되며 앞으로는 완숙된 고 당도(12.0~15.0Bx)$^{\circ}$ 포도를 수확 한 즉시 예냉 처리하고 저온 유통한다면 보다 신선한 과일을 소비자에게 전달 할 수 있을 것이다.갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.285-290
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• 2009

The solid carbon dioxide used for prolongation shelf life of radish sprout that was just 7days. The developed equipment for treated carbon dioxide consisted of solid carbon dioxide evaporated part and high carbon dioxide and low temperature treated part that can hold products. The inner temperature of equipment decreased temperature to below $5^{\circ}C$ from room temperature for 10minutes and carbon dioxide concentration increased to 80%. The radish sprouts treated 4 different conditions that was nontreated condition (control), solid carbon dioxide put into package (CO2-1), solid carbon dioxide treated before storage using the developed equipment (CO2-2), solid carbon dioxide treated before storage and during storage, and sprout packaged with solid carbon dioxide (CO2-3). These radish sprout packaged with $25{\mu}m$ ceramic film stored at $8^{\circ}C$. The high carbon dioxide treatment did not affect the fresh weight loss. The carbon dioxide and oxygen content in package changed 40% and 10%, respectively in CO2-1 and CO2-2 at 1day after treatments. But carbon dioxide content of all treatments was decreased to 5% and stabilized. The high carbon dioxide showed the effect of reduction ethylene production, but did not affect to visual quality and offodor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• Food Science and Preservation
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• v.10 no.3
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• pp.297-301
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• 2003

The hardness of corrugated packaging box decreased during storage period because of high humidity. Therefore, the strength-decreasing factor of corrugated packaging box had to be investigated to determine the compression strength of the corrugated packaging box. This study was conducted to define the characteristics of moisture absorption as well as compression strength of corrugated fiberboard. (1) The moisture content of the corrugated fiberboard was rarely influenced by the kinds of raw materials and water repellent. However, the moisture adsorption of the corrugated fiberboard was shown to be clearly affected by air temperature changes. (2) The moisture content of the corrugated fiberboard was significantly affected by relative humidity. The moisture adsorption of corrugated fiberboard was also greatly influenced by composition of raw materials rather than water repellent. The results indicated that the improvement of raw materials was more effective than the increase of water repellent of corrugated fiberboard to reduce the moisture adsorption of the corrugated fiberboard. (3) The vertical compression strength was significantly decreased with increasing relative humidity. The reduction rate of vertical compression strength was not charged with the increase of relative humidity, which was regardless of kinds of corrugated fiberboard. (4) For improving the strength of the corrugated packaging box, new technique should be found to develop better quality of raw materials. Moreover, the physical construction of corrugated packaging box should be clearly understood because the corrugated packaging box for the agricultural products was usually used for the circumstances of high humidity and low air temperature

• Journal of Mushroom
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• v.11 no.4
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• pp.287-291
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• 2013

This study was carried out to improve standardization of agricultural products and investigate quality changes during storage at different treatments. The standardization does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standards is required to fit farmhouse situations. Average pileus diameter and thickness of A grades was 38.9 mm and 4.5 mm at shelf culture and 22.2 mm and 3.9 mm at bottle culture. Average stipe length of A grades was 49.6 mm at shelf culture and 66.7 mm at bottle culture, and stipes thick was the highest in A grades of shelf culture. The diameter of pileus of Pleurotus ostreatus stored for 14 days at $4^{\circ}C$ and $10^{\circ}C$ showed no significant difference. but the thickness of pileus decreased rapidly after 7 days. L-value and hardness of stipes and pileus were higher at shelf culture than bottle culture.

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.547-555
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• 2021

A catalyst-plasma reactor was applied to the storage of agricultural products, e.g., apple and kiwi, to remove the ethylene generated during the storage. Two 1-m³ unit containers were prepared, and the long-term storage stability of the control group at room temperature was compared with that of the experimental group of which the produced ethylene was treated by the catalyst-plasma reactor. In case of the experimental group, a small amount of ozone was injected to the unit container to suppress the growth of microorganisms such as mold. The apples and kiwis were stored at room temperature for 50 and 57 days, respectively, and the changes in ethylene concentration, hardness, sugar content, acidity, and loss rate were compared. The ethylene concentration during the storage for the control group was higher than that for the experimental group, indicating that the ethylene was effectively removed. Hardness, sugar content, and sugar acid ratio after the storage were better than before the storage, and in particular, the storage stability of kiwifruit was improved significantly. In addition, after the storage, the loss rates of apples and kiwis in the control group were 10 and 54.1%, respectively, but the loss rates in the experimental group were 6 and 34.8%, respectively. Therefore, the storage stability of the experimental group was a lot better than that of the control group.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.28-34
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• 2006

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.2
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• pp.12-17
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• 1998

Weight loss of pear packed with corrugated paperboard box after 50 days storage at $20^{\circ}C$ was 4.4%, and those of 20LD, 40LD film and EPS box were 0.8-0.7%. Ascorbic acid content of EPS was 20% higher than that of control. Hardness of EPS was also similar trend. Titratable acid and total soluble solid content of pear were not different among the packages. Decay of control was 1-2 pieces per box, but the others was not found. Overall appearences of LD, CE and EPS were better than that of control.

• Journal of Biosystems Engineering
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• v.32 no.2 s.121
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• pp.102-108
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• 2007

Heat pump systems are recognized to be heating and cooing systems. In this study, to check the practical application possibility of heat pump systems as low temperature storage systems and get basic data, apples of a long term storage items were stored and performance of low temperature storage and quality changes of apples were evaluated. Cooling coefficient of performance of the system was from 1.1 to 1.3. Although ambient air temperature varied widely from $-13^{\circ}C$ to $29.6^{\circ}C$ during low temperature storage period from January to June, the average temperature of low temperature storage chamber was $1.1^{\circ}C$ at setting temperature of $1.5^{\circ}C$. Sucrose of apples stored by the heat pump decreased from initial sucrose of 15.4% (Brix number) to final sucrose of 14.3%. Weight loss ratio of apples was 9.7% and internal and external view of apples after low temperature storage were very satisfactory with the naked eye.