• Food Industry
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• s.137
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• pp.81-102
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• 1996

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1997.06a
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• pp.188-189
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• 1997

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1997.06a
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• pp.190-191
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• 1997

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.588-594
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• 1997

In this study, the shelf-life of Kochujang during storage was predicted through physicochemical and sensory analyses. Amino nitrogen, lightness, characteristics of surface color, pH and number of viable cell counts in Kochujang decreased during storage, while ammonia nitrogen, titratable acidity and viscosity increased. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. The marginal amounts of amino nitrogen was 170.6mg%. Degradation rate of amino nitrogen was a first order reaction. Q$_{10}$-value and the activation energy of Kochujang during storage were 1.80 and 8.6kca1/mol, respectively. The shelf-life Predicted of Kochujang at each storage temperature was calculated. The shelf-life predicted was 467 days at 1$0^{\circ}C$, 261 days at 2$0^{\circ}C$ and 133 days at 35$^{\circ}C$.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.94-95
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• 2000

Chitosan은 식품산업, 의료·의약, 환경, 농업 등 거의 분야에서 광범위하게 응용되고 있는 새로운 천연 기능성 물질이다. 최근에는 항균작용 등 생리활성 기능을 나타내는 chitosan 및 oligochitosan을 활용하여 식품의 유통기간 연장을 위한 연구가 보고되고 있다. Chitosan은 축육소세지 (Park et al., 1999) 및 김치 (Yoo et al., 1998; No et al., 1995)에 대하여 보존효과를 나타내었으나 저염 명란젓 (Kim, 1996)에는 보존 효과가 거의 없다고 보고되고 있다. 본 실험에서는 저염 창란젓의 유통기간 연장 및 기능성 강화를 할 목적으로 chitosan 및 oilgochitosan을 첨가한 창란젓의 숙성기간에 따른 보존성을 연구하였다. (중략)

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.272-277
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• 2009

In this research, three dimensional mathematical models were developed to predict the shelf life of tofu packaged in a semi-rigid plastic container. A model combining oxygen transfer through the package and oxygen consumption within the package was considered. According to the results, the model simulations estimated that the number of microorganisms in the filled water was higher than that in the tofu, suggesting the shelf life of packaged tofu was not affected by the number of microorganisms in the tofu product, but rather by the number of organisms in the filled water. Additionally, the effects of the physical properties of the packaging material, such as oxygen permeability through the package, oxygen diffusion coefficient, the initial oxygen concentration in the filled water, and the depth of the filled water in the packaged tofu, were also observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.747-752
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• 2011

We conducted a study to select a suitable natural antioxidant from tocopherol, rosemary extract, and green tea extract to be added to commercially-available palm oil to extend the shelf life of non-dairy cream. The green tea extract (400 ppm added) was the most effective of the 3 antioxidants added to the palm oil, increasing OSI time by a factor of 2.3. By examining the correlation coefficients among parameters for storage period, the sensory score indicated that the non-dairy cream was suitable. The shelf life of the TE (green tea extract, 400 ppm) and TEA (TE plus 0.002% ascorbic acid) oils was extended to 24% and 51% more than that of the control at $25^{\circ}C$, respectively. At $20^{\circ}C$, the shelf life of the TE oil was 2.5 months and that of the TEA oil was 5.5 months, increases of 28% and 62.5%, respectively, over the control.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.376-381
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• 1992

In order to study the effect of modified atmosphere storage on extending shelf life of mushrooms, oyster mushroom and Shiitake were wrapped with polyethylene film (PE, $50\;{\mu}m$), and stored at $0.5^{\circ}C$. Mushrooms packed with conventional hardboard box (4kg) lost marketability within $5{\sim}6$ days due to weight loss, shrinkage, browning, spore formation and/or mycellium growth. PE-packing could prevent or retard the deterioration of the mushrooms in the aspects of appearance, texture, discoloration, and microbial contamination. This situation can be best characterized by the reduced respiration rate resulted from the elevated level of carbon dioxide and the reduced level of oxygen in the bag. Although the appearance of the oyster mushroom was maintained for one month, its shelf life was limited to 15 days because of tissue softening. Discoloration of the pileus of shiitake mushroom appears to be the most important factor to determine its marketability. For example, extension of shelf life of Dongo was limited to 15 days, principally due to the browning of the pileus. Shelf life of Hawgo whose color of the pileus changed little over the experimental period, however, could be extened to more than one month.

• Proceedings of the Korea Contents Association Conference
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• 2017.05a
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• pp.211-212
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• 2017

일반 소비자들은 유통기한이 경과된 식품을 부패, 변질된 식품으로 인식하여 식용이 가능한 유효기간이 남아 있음에도 불구하고 폐기하고 있는 실정이다. 환경부 조사에 따르면 유통기한 경과로 인해 폐기되고 있는 가공 식품에 관한 연간 폐기 비용은 1조 3천억으로 추산되며 이로 인한 경제적 가치 손실은 25조원이 넘는다. 이러한 현 실태를 개선하기 위한 유효기간 안내 시스템 도입이 시급하다. 본 연구에서는 합리적인 식품소비를 개선할수 있도록 기존 식품 바코드 정보와 식품 유통기한 정보를 결합하여 소비자에게 유효기간의 올바른 인식을 제고하고 식품정보 바코드를 활용하여 식품 유효기간 안내 앱 서비스 디자인을 제안하였다.

• The Korea Swine Journal
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• v.17 no.1 s.185
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• pp.102-105
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• 1995