• Food Science and Preservation
• /
• v.10 no.1
• /
• pp.41-46
• /
• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.2 no.1
• /
• pp.41-46
• /
• 1969

산란기 직전의 참굴(Crussostrea gigas)을 통상 방법으로 개각하여 0.3 및 2.0 Mrad의 감마선에 각기 쬔 후 $0^{\circ}C$의 온도하에 저장기간중 번식하는 총 세균수와 pH 변화를 측정하고 부패상을 관찰함으로씨 방사선을 쬔 참굴의 저장성을 조사하였다. 자외선을 쬔 무균해수에 개각하지 않고 정화시킨 굴과 보통 해수에 수용하였던 굴을 비교하여 정화 처리에 의한 세균 제거의 효율을 조사하였으나 4-5일의 장기간 처리에도 불구하고 별다른 세균제거 결과를 볼 수 없었다. 이것은 굴이 보유하고 있는 본래의 총 세균수가 적기 때문이라고 추측된다. 감마선을 쬐지 않은 굴은 저장 15일째에 부패했음이 완연했으나 0.3 Mrad의 감마선을 쬔 굴은 35일후 까지도 시큼할뿐 별로 변질되지 않았다. 2.0 Mrad의 감마선을 쪼인 굴은 관능상의 선도 유지에 있어서 0.3 Mrad로 쬔 굴보다 휠씬 나빴고 off-odor가 심했다. 굴 저장중의 pH 변화로 선도를 판정함은 그 신빙성이 극히 희박하였고 선도의 저하와 함께 pH가 내려간다는 일반적인 인식과는 달리 어류부패의 경우와 같이 저장 초기에는 약간 하강하나 부패의 진행과 함께 상승함이 확인되었다.

• Proceedings of the KIPE Conference
• /
• 2015.07a
• /
• pp.283-284
• /
• 2015

일반적인 LLC 공진형 컨버터의 경우, 경 부하 시의 레귤레이션이 안 되는 문제가 존재한다. 본 논문에서는 경 부하 시 레귤레이션이 안 되는 문제점에 대하여 보드 선도를 이용하여 직관적인 해석을 유도한다. 또한 이러한 문제점을 개선하기 위한 방법을 제안하고, 이를 보드 선도를 이용하여 특성을 분석한다. 이를 통하여 일반적인 LLC 공진형 컨버터의 특성을 유지하면서, 경 부하 시의 레귤레이션 문제를 해결한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.28 no.2
• /
• pp.115-125
• /
• 2022

The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5℃, 10℃ and 20℃ for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20℃ regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5℃ or 10℃ was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.1
• /
• pp.43-50
• /
• 2013

This study investigated the effect of functional MA films (FMA) masterbatched by zeolite powder treated with 1 N HCl solution and anti-fogging agent (CA) on the freshness extension of 'Fuji' Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at $15^{\circ}C$. After 150 days of storage, the weight loss of LLDPE film (control, L) apples was 0.4%, and that of apple in FMA film (CA) was 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg%, and those of apple in FMA film was 2.94 mg%. The titratable acidity of apple in FMA film was higher than that in control, while soluble solids content of packages was lower than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and those in FMA film was 165.6 ppm. Overall, apples in FMA film was better than that of control. It was verified that apples packed with LLDPE film(control) lasted about 130 days, while those with FMA film lasted about 170 days. Also, FMA film treated with anti-fogging agent achieved no significant effect on freshness extension compared to non-treated film, but quality of 'Fuji' Apples was improved by anti-fogging agent when compared to that of non-treated anti-fogging agent.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.817-823
• /
• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.29 no.2
• /
• pp.119-128
• /
• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.21 no.3
• /
• pp.177-183
• /
• 1988

The Present study has been carried out to investigate the effect of refrigerated seawater (RSW) at $-1^{\circ}C$ in order to delay spoilage and extend the shelf-life in Sardine(Sardinops melanosticta). The result obtained are summarized as follows : In case of freshness, K-value was shown above $30\%$ at 1 day of storage by icing, but in RSW system was shown $20\%$ until 2 days by storage. VBN and TMA were also shown the similar tendency when compared to K-value. The lipids extracted from sardine muscle held in ice was oxidized much more than those in RSW system by way of chemical test such as TBA and POV. The myofibrillar protein extracted from sardine stored in RSW system was denaturized more slowly compared with those by ice. $Ca^{2+}-ATPase$ activity indicated that myofibrillar protein held in RSW system was more stable than those held in ice. Total viable counts for sardine in RSW system showed an overall lower values. By TPA(Textural Porfile Analysis) , sardine meat pastes held in RSW system have a higher value than those held in ice.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.25 no.3
• /
• pp.101-109
• /
• 2019

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.822-832
• /
• 2023

This study investigates the effectiveness of CA (controlled atmosphere) containers in maintaining the freshness of exported melons. The melons were harvested on June 5, 2023, in the Yeongam area of Jeollanam-do, Korea. The CA container was loaded with melon samples packed in an export box. The temperature inside the container was set at 4℃, while the gas composition was set at 5% oxygen, 12% carbon dioxide, and 83% nintrogen. Following two weeks of simulated transportation, quality analysis was conducted at 10℃. The melons were inoculated with spore suspensions, and the decay rate was determined to investigate the effect of the gas composition inside the CA container on suppressing the occurrence of Penicillium oxalicum in melons. The results were compared with a Reefer container set at the same temperature. The samples transported in the CA container exhibited lower weight loss. The melon pulp softening, respiration rate, and ethylene production were slower using the CA container. Moreover, the decay rate during the distribution period in the CA container was lower than in the Reefer container. In contrast, the firmness of melons transported in the Reefer container decreased significantly (from 9.03N to 5.18N) immediately after transportation. The soluble solid content (SSC) of melons transported in the Reefer container also decreased rapidly. The results suggested that the CA container is the optimal export container for maintaining the freshness of melons.