• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.216.1-216
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• 2003

본 연구에서는 시판 찹쌀가루와 실험실에서 제조한 찹쌀가루를 사용하여 만든 경단의 품질특성을 관능검사와 기계적인 측정을 통하여 비교함과 동시에 실험실에서 제조한 가루의 경우에는 찹쌀가루의 냉동저장이 경단의 품질특성에 미치는 영향을 검토하였다. 또한 경단제조후 보관온도와 시간경과에 따른 품질특성의 변화도 기계적인 측정을 통하여 살펴보았다.

• Membrane Journal
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• v.19 no.3
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• pp.222-227
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• 2009

Polyacrylonitrile diagnostic membranes were prepared to make blood-glucose self-checking system for diabetics. After the prepared polyacrylonitrile membranes were stored at sereval different environments, final absorbances at 680 nm were measured at various concentration in blood. The mesured blood-glucose level did not show the big differences at the various storage temperatures. It was found that the blood-glucose level decreased a little bit compared to the standard value after $10{\sim}30$ hours at high humidities.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.247-251
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• 2007

To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter's value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage $(1{\sim}3^{\circ}C)$ after PP film packaging lasted 34 days, and that by room temperature storage $(10{\sim}15^{\circ}C)$ after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.

• Journal of Life Science
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• v.25 no.10
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• pp.1124-1131
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• 2015

Consumer interest in the stability of medicinal herb extracts during storage has increased. Although the advent of new technologies has improved preservation conditions, increasing the storage time, there are few studies on the preservation of herb extracts. The purpose of this study was to perform microscopic observations of Samul-tang decoctions under various preservation conditions. The storage temperature (a high temperature, room temperature, with or without light, refrigeration, or cryopreservation) and storage time (0, 15, 30, 90, and 180 days) were given to each condition Macroscopic morphology, pH, UV absorption, HPLC, and bacteriological studies were performed to determine microscopic changes in Samul-tang decoctions. The biological activity (tyrosinase inhibition) of the Samul-tang decoctions was also examined. There were no major changes in the indicated observation items when the extracts were stored in each condition. However, at higher storage temperatures and longer storage times, microscopic changes increased, although no bacteria were detected. Furthermore, the higher the storage temperature was and the longer the storage time was, the bigger the change was, despite of minor microscopic changes. Therefore, to maintain the stability of herbal extracts during storage, it is recommended to keep the Samul-tang decoction in the preservation condition of refrigeration and cryopreservation or without light rather than high temperature and room temperature as possible.

• The Korean Journal of Pesticide Science
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• v.13 no.3
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• pp.127-132
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• 2009

The purpose of this study is to examine changes in the pesticides residues in pepper powder by storage conditions. Analysis of pesticide residues was performed using multiresidue analytical methods and the number of pesticides detected from 60 pepper powders was 7 pesticides such as cypermethrin, fenvalerate, kresoxim-methyl, chlorpyrifos, chlorfenapyr azoxystrobin, tebuconazole. The concentrations of cypermethrin and tebuconazole were exceeded their maximum residue limits (MRLs). The degradation patterns of pesticides at $-5^{\circ}C$ were compared to those at $20^{\circ}C$ and $4^{\circ}C$. Without reference to storage temperature, degradation rates of azoxystrobin and fenvalerate were above 80%. Degradation rate of chlorpyrifos was 47% at storage $4^{\circ}C$, $20^{\circ}C$ and 34% at storage $-5^{\circ}C$. During each storage peroid, the degradation patterns were more lower at $-5^{\circ}C$ than at $20^{\circ}C$ and $4^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.85-98
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• 1990

Microbiological quality of packaged meals (Dosirak) was assessed in three operations under the both conditions of actual food processing and simulated time-temperature. Time and temperature data indicated that all the phases after cooking were critical for microbiological quality control. Microbiological test results by simulated time-temperature conditions revealed that microbiological quality of packaged meals decreased as the storage time and temperature increase. Delivery practices without refrigeration in summer and hot-holding below $60^{\circ}C$ in supermarket were crucial in microbiological quality control.

• 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.

• Membrane Journal
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• v.26 no.3
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• pp.179-186
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• 2016

The new types of phenoxy-methylamino phosphazene diagnostic membranes were prepared to measure blood glucose level of diabetics. Firstly, effects of mesuring environments on the glucose measurements were examined. With activated phosphazene membranes, the end-point results of varing absorbance values according to time (K/S) were measured at 5, 15, 25, 35, $50^{\circ}C$ and also at 20% to 80% of relative humidities (RH). The slope values of K/S and glucose concentration(DRS) were not seriously affected at high measuring temperatures and humidities. Secondly, after prepared membranes were stored at various environments, the effects of storage temperatures and humidities on the glucose measurements were examined. After 8 weeks at $50^{\circ}C$, the storage time and temperatures did not affect on the glucose measurements with the new phosphazene membranes. The stabilities of new phosphazene diagnostic membranes were confirmed even at RH 80%.

• Food Science and Preservation
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• v.19 no.6
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• pp.818-824
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• 2012

In this study, danmuji samples stored at 5 and $25^{\circ}C$ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and $25^{\circ}C$. The hardness of the danmuji sample stored at $5^{\circ}C$ showed the greatest value at day 7 while that of the danmuji sample stored at $25^{\circ}C$ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was $10^5CFU/g$, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at $5^{\circ}C$ and that stored at $25^{\circ}C$. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 ($5^{\circ}C$), and the overall scent preference was high for the danmuji that had been stored for 7 days ($5^{\circ}C$), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at $25^{\circ}C$ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at $5^{\circ}C$ was higher than that for the danmuji stored at $25^{\circ}C$, although there was no significant difference. Thus, it is thought that $5^{\circ}C$ is more appropriate than $25^{\circ}C$ as the storage temperature of danmuji products.

• Fire Science and Engineering
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• v.27 no.2
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• pp.70-74
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• 2013

It is very important for the collected samples at fire scenes to be properly preserved for laboratory analysis. Preserving abilities of four type containers, metal cans, glass jars, zipper and heat sealed polymer bags, with the five ignitable liquids (toluene, n-octane, o-xylene, n-decane and n-hexadecane) were examined with gas chromatography-mass spectrometry. The glass jars with Teflon (PTFE) liner were the best ability to prevent the evaporation of the ignitable liquids.