• Journal of the Korean Operations Research and Management Science Society
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• v.33 no.2
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• pp.137-151
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• 2008

This paper deals with two shops dealing with single perishable product the fresh items are sold at a list price in the primary shop and the unsold items that have reached a certain allowed age are transferred to the secondary shop to be sold at a discounted price. It is assumed that the demand rates in two shops are Independent each other and can be expressed as a function of inventory level and price. With the objective of maximizing the profit under a Last-In-first-Out. (LIFO) issuing policy, we develop mathematical models for the following two cases : (1) opening primary shop only and (2) opening both primary shop and secondary shop. There are three decision variables, i.e., the reduced price in the secondary shop, the allowed age at the primary shop, and the order quantities at the primary shop. A solution procedure is developed based on tabu search and its validity is illustrated through a comparative study.

• Food Science and Preservation
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• v.10 no.1
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• pp.6-10
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• 2003

The objective of this study was to investigate the effect of browning inhibitor and vacuum packaging on minimally processed sweet pumpkin. The browning inhibitor were lo/e of ascorbic acid, citric acid, NaCl, MgCl$_2$and their combination. For the minimal processing, sweet pumpkin was sliced and strip-cut followed by dipping in the solution of browning inhibitor. Effective browning inhibitors fer slice sweet pumpkin were ascorbic acid, NaCl and MgC1$_2$, and those fer thin strip were combination and ascorbic acid. The hardness of minimally processed sweet-pumpkin repeated increasing and decreasing and decreased in the final of storage. However the change pattern of hardness was different according to cutting method. Magnesium chloride treatment was generally high grade on sensory characteristics. Sweet pumpkin treated with citric acid was distinguished on carbon dioxide generation and oxygen exhaustion.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

• Food Science and Preservation
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• v.10 no.1
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• pp.23-27
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• 2003

This study was conducted to develop the corrugated fiberboard box which is suitable to pre-cooling and low temperature distribution of chinese cabbage Consider from a cooling performance viewpoint, the folding type box with 5.4% vent hole ratio was most efficient for fast cooling and even temperature distribution in the packaging box. At the end of storage periods, the compressive strength of the folding type box was less than the bliss type box. However, the compressive strength of the folding type box after storage was higher than required safety compressive strength for long term storage. So the folding type box was considered to have no problems toy practical use. The shelf-life of the chinese cabbage packaged with the developed box was 6∼7 days which was 2∼3 days longer than usual packaging.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.79-87
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• 2019

The degree of cosmetic's oxidation depends on the storage conditions and external conditions when using the product. The microbial contamination and oxygen exposure often results in the quality deterioration of cosmetics. In addition, the problem is that consumers often use cream-type cosmetics, which have short expiration period (6-12 months), even after the product is expired. When using the deteriorated cosmetics, it can be fatal to consumers' safety including some symptoms such as folliculitis, rashes, edema, and dermatitis. Therefore, it is necessary to develop sealed smart packaging for cosmetics to prevent the deterioration of cosmetics and improve consumer safety. In this study, we have developed smart packaging design for cosmetics that can measure the surrounding environment and expiration date for the cosmetics in the real time. In addition, the smart packaging includes sensor, which are linked to the mobile application. Users can find out the measurement results through the application. Also, the packaging design and functions were set up based on the survey results by the user and feasible model can be produced based on user choice. The measurement in the three environment has been done after manufactured the sensor, PCB, and mobile application. As a result, it works normally within a certain range under all three environmental conditions. It is believed that the information on expiration dates and storage environment can be efficiently delivered to the consumers through developed cosmetics smart packaging and applications. The development of UI/UX design for consumer is further studied. The UX/UI design of the application plays an essential role in achieving this goal through the commercialization the cosmetic products in the wide range.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.13-20
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• 1993

Traditional fermented fish products 'Jeodtgal' have been prepared with addition of about $25\%$ salt to prevent spoilage, but domestic seasoned and fermented products have only about $8\%$ salt, so they have been required careful treatment during distribution and could have a different fermentation pattern from traditional 'Jeodtgal' This study was conducted to establish shelf-life of seasoned and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at $10^{\circ}C,\;20^{\circ}C$ and $30^{\circ}C$, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen(VBN), ammonia nitrogen ($NH_3-N$) and total nitrogen(T. N) rapidly increased during storage at $20^{\circ}C$ and $30^{\circ}C$, but pH value and Hunter color value(${\Delta}E$) slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and senseory evaluation, seasoned and fermented squid could be storage for 3days at $30^{\circ}C$, 7days at $20^{\circ}C$ and 25days at $10^{\circ}C$, respectively. The ratio of quality deterioration per hour were 0.00166 at $10^{\circ}C$, 0.00595 at $20^{\circ}C$ and 0.01385 at $30^{\circ}C$.

• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.200-208
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• 2013

The aim of this study was to evaluate the shelf-life of Bojungikgi-tang (Buzhongyiqi-tang in Chinese) by long-term storage test. Experiments were performed to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment, and amount of marker compounds under a long-term storage test of Bojungikgi-tang decoction. The significant change was not showed in pH, heavy metal, microbiological, and identification test based on long-term storage test. Furthermore, the HPLC analysis was performed for the determinations of liquiritin, glycyrrhizin, nodakenin, and hesperidin in Bojungikgi-tang by long-term storage test. We were calculated shelf-life of Bojungikgi-tang decoction based on the amount change of four constituents. Consequently, Shelf-life by four compounds at room temperature was predicted 23 month. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.125-131
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• 1998

This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• Proceedings of the KAIS Fall Conference
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• 2009.12a
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• pp.937-941
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• 2009

현재 가장 일반적으로 사용되는 미생물 배양 용기인 petri dish를 통해 제조된 미생물 배양 배지의 보관은 냉장과 실온 보관 시 수분 증발에 대한 보호 효과가 극히 낮아 한 달 이상으로 배지 품질을 유지하기 어려운 단점이 있다. 따라서 본 연구는 petri dish를 이용하여 미생물 배양 배지를 제조할 때 glycerol 등 7종의 보습성분을 첨가하여 이에 따른 미생물 배양 배지의 수분 증발 억제 효과와 표준균주별 증식반응을 비교, 분석한 것으로 결과적으로 sodium lactate를 제외한 6종의 보습성분이 배지의 수분 증발을 억제하는 효과가 있으며 이들에 대한 표준균주별 증식반응에서도 양성의 결과를 보여주었다. 앞으로 본 연구의 결과는 즉시 사용 배지(PPM, Pre-Plated Media)의 유통기한 연장 효과 및 품질향상에 유용한 자료로 활용될 수 있을 것으로 기대된다.