• Title/Summary/Keyword: 보관 온도

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Quality Changes of Egg Products during Storage (계란가공품의 보관중 품질 변화)

  • Kim, Jae-Wook;Kim, Hyong-Chan;Hur, Jong-Wha
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1480-1483
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    • 1998
  • To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15, $20^{\circ}C$, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30, $37^{\circ}C$, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under $10^2\;CFU/g$ for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at $5^{\circ}C$ for both samples, 7-days for rolled eggs and 5-days for baked eggs at $10^{\circ}C$ were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after $18{\sim}24\;hr$ for $15{\sim}20^{\circ}C$ and 12 hr for $30{\sim}37^{\circ}C$. From these results, used egg products samples are able to be stored more than 1-week at below $5^{\circ}C$ and opened samples need to be stored at cold storage. At room temperature, it egg products.

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Effect of Curing Temperature and Time on Measuring Fundamental Properties of Asphalt Mixture (양생온도 및 시간이 아스팔트 혼합물의 기초특성치 측정에 미치는 영향)

  • Kim, Kwang-Woo;Hong, Sang-Ki;Oh, Heung-Lak;Lee, Soon-Jae
    • International Journal of Highway Engineering
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    • v.4 no.4 s.14
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    • pp.13-21
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    • 2002
  • This study examines the importance of conditioning temperature and period before measuring fundamental properties of asphalt mixture. Marshall specimens were made and cured in the air for one day and conditioned by submerging at $60^{\circ}C$ water for 30 min before loading. It was observed that if the specimen was cured in a lower (or higher) than normal lab temperature ($25^{\circ}C$) before submerging, the measured values were not consistent. Indirect tensile strength (ITS) was also measured on the specimens cured at different temperatures. Although there is no regulation specifying how long the specimen should be conditioned before testing, it is recommended that the conditioning time be for the specimen to be at $25^{\circ}C$. Test must be conducted for the specimen cured well before conditioning for desired test. If curing temperature was lower or higher than normal, and mixture was not properly cured, then test results would not be reliable. This study showed how long the specimen should be submerged at $60^{\circ}C$ for Marshall test and conditioned at $25^{\circ}C$ for ITS test for the specimens cured in different temperature.

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Comparative study of volumetric change in water-stored and dry-stored complete denture base (공기중과 수중에서 보관한 총의치 의치상의 체적변화에 대한 비교연구)

  • Kim, Jinseon;Lee, Younghoo;Hong, Seoung-Jin;Paek, Janghyun;Noh, Kwantae;Pae, Ahran;Kim, Hyeong-Seob;Kwon, Kung-Rock
    • The Journal of Korean Academy of Prosthodontics
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    • v.59 no.1
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    • pp.18-26
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    • 2021
  • Purpose: Generally, patients are noticed to store denture in water when removed from the mouth. However, few studies have reported the advantage of volumetric change in underwater storage over dry storage. To be a reference in defining the proper denture storage method, this study aims to evaluate the volumetric change and dimensional deformation in case of underwater and dry storage. Materials and methods: Definitive casts were scanned by a model scanner, and denture bases were designed with computer-aided design (CAD) software. Twelve denture bases (upper 6, lower 6) were printed with 3D printer. Printed denture bases were invested and flasked with heat-curing method. 6 upper and 6 lower dentures were divided into group A and B, and each group contains 3 upper and 3 lower dentures. Group A was stored dry at room temperature, group B was stored underwater. Group B was scanned at every 24 hours for 28 days and scanned data was saved as stereolithography (SLA) file. These SLA files were analyzed to measure the difference in volumetric change of a month and Kruskal-Wallis test were used for statistical analysis. Best-fit algorithm was used to overlap and 3-dimensional color-coded map was used to observe the changing pattern of impression surface. Results: No significant difference was found in volumetric changes regardless of the storage methods. In dry-stored denture base, significant changes were found in the palate of upper jaw and posterior lingual border of lower jaw in direction away from the underlying tissue, maxillary tuberosity of upper jaw and retromolar pad area of lower jaw in direction towards the underlying tissue. Conclusion: Storing the denture underwater shows less volumetric change of impression surface than storing in the dry air.

The stability comparison of purified bee venom and bee venom melittin in aqueous solution (수용액에서 정제봉독 (PBV)과 봉독멜리틴 (BVM)의 안정성 비교)

  • Park, Jung Keun;Shen, Chang Zhe;Kim, Choul Goo;Kim, Il Kwang
    • Analytical Science and Technology
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    • v.29 no.4
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    • pp.194-201
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    • 2016
  • The stability comparison tests on purified bee venom (PBV) and bee venom melittin (BVM) in different conditions of temperature, solvent, and concentration were studied. High purity BVM (98.2 %) was separated from PBV by prep-HPLC (column, C4) and used to stability tests in aqueous phase. The stability of the PBV has been increased in the saline solution, while BVM was reduced. In distilled water, the stability of PBV has been reduced, while BVM showed an increasing result. As a result, the appropriate conditions for maintaining the long term stability of BVM were found to be the low temperature (4 ℃), distilled water, and concentration (1.0 mg/mL).

Digital Calori-Meter Auto-Testing System Design (디지털열량계 자동검사시스템 설계)

  • 박재삼
    • Proceedings of the Korea Society for Industrial Systems Conference
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    • 2000.11a
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    • pp.729-736
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    • 2000
  • 본 논문은, PC의 프린터 포트에 연결하여, 디지털적산열량계의 정확한 작동여부를 검사함으로써 생산된 디지털열량계의 품질을 테스트 할 수 있도록 하는 장치 설계에 관하여 연구한 것으로, 본 논문에서 설계된 장치를 사용하면 일시에 최대 13개의 디지털 열량계를 테스트할 수 있다. 본 장치는 열량계연산부, 열량계지시부, 제어부, PC로 구성되어 있으며, 본 장치를 이용하면 열량계의 송류온도, 환류온도, 온도차등이 정확하게 측정되고 있는가를 테스트 할 수 있고, 열량계의 연산부가 열량을 오차범위 내에서 연산하는가를 테스트하여 열량계의 합격/불합격을 판정할 수 있으며, 열량계가 불합격 판정을 나타낼 경우, 연산부의 측정값을 읽어 불합격의 원인을 추적할 수 있고, 테스트한 결과를 데이터베이스화하여 파일로 저장할 수 있으므로, 테스트결과 보관, 프린트 등이 가능하다.

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Studies on the Multi-Layered Gelatin Diagnostics Membranes for Diabetes(1) : Effects of Temperature and Humidity on the Diffusion-Controlled Rates of Glucose (당뇨병 진단을 위한 젤라틴 진단막에 관한 연구(1) 온도와 습도가 글루코우즈의 확산 조절에 미치는 영향)

  • 권석기;이병철
    • Membrane Journal
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    • v.9 no.2
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    • pp.126-131
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    • 1999
  • Diagnostic membranes by using multi-layered gelatin films were prepared to measure blood glucose level of diabetics. Maximum diffusion rates through multi-layered gelatin film were measured at various concentration of glucose in plasma or blood. The effects of storage temperatures on the diffusion rates of glucose were studied after storage of 3 days, 2 weeks and 4 weeks at various temperatures. The stabilities of diagonostic membranes with multi-layered gelation films were examined at RH 80%.

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Change of Germination Rate for Chili Pepper and Chinese Cabbage Seed in Relation to Packaging Materials and Storage Conditions over 10 Years (보관용기 및 저장조건에 따른 고추 및 배추종자의 10년간 발아율 추이)

  • Soh, Eun Hee;Lee, Woo Moon;Park, Kee Woong;Choi, Keun Jin;Yoon, Moo Kyoung
    • Horticultural Science & Technology
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    • v.32 no.6
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    • pp.864-871
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    • 2014
  • Seed viability is affected by storage conditions and rapid loss of viability in storage is the major cause for low germination. This study was carried out to examine the effect of packaging materials and storage temperature on seed germination rate over 10 years in two species (Capsicum annuum L. and Brassica rapa L. ssp. pekinensis) and determine effective storage conditions for maintaining seed viability. Seeds were packaged in aluminum poly pouches under vacuum, polyethylene bottles, and paper bags containing silica gel and stored under one of two controlled conditions ($15^{\circ}C$, RH 40% or $5^{\circ}C$, RH 30%) or at ambient condition. Seed germination was recorded at 6-month intervals for 10 years. The seeds of both species showed no decline in viability until 6.5 years at 15 or $5^{\circ}C$, irrespective of packaging materials. However, under ambient conditions, the seeds of chili pepper and Chinese cabbage in paper bags lost viability after 4 and 5 years, respectively. By contrast, seeds of both species in vacuum-aluminum poly pouches exhibited a 99% germination rate after 6 years under ambient conditions. Pepper seeds in the vacuum-aluminum poly pouches maintained a 93% germination rate after 10 years in ambient conditions. These results indicated that a special seed storage facility for maintaining viability of chili pepper and Chinese cabbage seed might not be essential and seed testing would not be necessary for 10 years, if chili pepper and Chinese cabbage seeds were packed in ambient/vacuum-aluminum poly pouches or $5^{\circ}C$/vacuum-aluminum poly pouches.

The Growth Kinetics of S. aureus Inoculated onto Potentially High Risk Foods in School Foodservice Operations (학교급식에서의 잠정적 위험식품에 접종된 Staphylococcus aureus의 증식변화)

  • Choi, Jung-Hwa;Kim, Eun-Jung;Yoon, Ki-Sun;Kwak, Tong-Kyung
    • Korean journal of food and cookery science
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    • v.26 no.3
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    • pp.335-345
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    • 2010
  • The objective of this study was to model the kinetics of S. aureus survival on high risk foods in school foodservice operations. After inoculating S. aureus ATCC25923 onto the various high risk foods, the effects of competitive microorganism, storage temperatures($25^{\circ}C$, $35^{\circ}C$), and initial contamination levels ($1.0{\times}10^2\;CFU/g$, $1.0{\times}10^5\;CFU/g$) on the growth of S. aureus were investigated. Lag time decreased and specific growth rate increased with a storage temperature ($25^{\circ}C$<$35^{\circ}C$) and with a higher initial inoculation level ($1.0{\times}10^2\;CFU/g$<$1.0{\times}10^5\;CFU/g$). Previously it was shown that S. aureus is a weaker competitor than other organisms, but it proliferates aggressively in a noncompetitive environment. However, in our study, when S. aureus was used to inoculate japchae (glass noodles with sauteed vegetables) and meat ball, the growth of S. aureus was similar and more active with competitive organisms than that without competitive organisms. Regardless of other factors, the initial level of S. aureus was a more significant factor of the growth. High inoculation levels of S. aureus were reached at 6 log CFU/g within 3 hours. An incubation temperature of $35^{\circ}C$ and the animal protein component of menu items also were identified as significant factors influencing the growth of S. aureus. Therefore, the duration of time meals are stored before serving should be considered a critical control point. Food service providers must control time and temperature to insure the safety of cooked foods.

Real Time Temperature Monitoring System Using Optic Fiber Sensor (광섬유 센서를 이용한 실시간 온도 감시 시스템)

  • Lee, Chang-Kun;Kim, Young-Su;Gu, Myeong-Mo;Kim, Bong-Gi
    • Journal of the Korea Society of Computer and Information
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    • v.15 no.12
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    • pp.209-216
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    • 2010
  • Optical Temperature Distribution Sensor Measurement System uses fiber optic sensors itself for temperature measurement is a system which can be measured the Installed surrounding entire temperature as a thousand points by laying a single strand of fiber optic. If there are a lot of measuring points in the distribution Measurement, the cost of each measuring point can be reduced the cost level of existing sensors and at the same time this has the advantage of connecting all sensors as one or two strands of fiber. Generally Optical Fiber is used for communication but Optical Fiber itself can be used for sensor and it has the characteristic of sensor function which can be measured Temperature in the at least each one meter distance. By using these characteristics each sensor and the number of Connection Lines can be reduced. In this paper, we implement a real time temperature monitoring system, which is easy to manage and control for data storage, data management, data storage using a computer and which has the functions of monitoring and correction according to Real-time temperature changes using historical temperature data.

Quantitative Microbial Risk Assessment of Non-thermal Processed Japanese Foods Using Monte Carlo Simulation (몬테카를로 시뮬레이션을 이용한 일식메뉴 중 비가열 처리 식품의 정량적 위해평가)

  • Song, Ju-Hyun;Choi, Yu-Jin;Nang, Hyo-Min;Lee, Kwang-Geun
    • Food Engineering Progress
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    • v.13 no.1
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    • pp.56-63
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    • 2009
  • The aim of this study was to control the outbreak of food pathogen through quantitative microbial risk assessment (QMRA). We used Monte Calro Simulation (MCS) to predict contamination levels of Staphylococcus aureus on the raw materials, equipments and cook in Japanese restaurant located in Seoul. The result of sensitivity analysis showed that the most significant factor for the outbreak of food pathogen was consumption temperature and storage time. In shrimp and octopus sushi, 'consumption temperature' was the highest sensitivity value of 0.419 followed by 'storage time' of 0.374. To increase safety of sushi, consumers should have sushi as soon as possible after cooking. In sushi 'storage time after cooking' was determined as Critical Control Point (CCP). To determine Control Limit (CL), Scenario Analysis (SA) was carried out. In sushi, SA was carried out using storage time as a unit condition. Safety level of S. aureus was set lower than 5 log CFU/g. After 2 hr 'storage time' the number of S. aureus increased to 3.908 log CFU/g. Therefore, 'storage time' of sushi was set as CL in case of room temperature storage.