• Food Science and Preservation
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• v.5 no.4
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• pp.339-341
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• 1998

The changes of freshness from the several transportation methods and the effect of low temperature transportation for Satsuma Mandarin (Citrus unshiu Marc. Var. okitsu) fruit were investigated to get informations on keeping freshess and good taste. There were 695 lower in fresh weight, 1.91mg lower in vitamin C and 20% higher in sugar acid rate for citrus fruit after room temperature (17$^{\circ}C$) transportation than low temperature transportation (5$^{\circ}C$), respectively. The loss of freshness md tasting was caused by the weight loss of citrus fruit because the sugar acid rate was increased in room temperature (from 16.11 to 21.75). Therefore, it is desirable for citrus fruit to transport in low temperature to keep high quality and freshness.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.40 no.6
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• pp.24-33
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• 2011

콜드체인시스템이란 수확 직후부터 소비자에게 전달될 때까지 전 유통 과정을 적절한 저온을 유지시켜 수확 직후의 신선도 상태 그대로 소비자에게 공급하는 유통체계로 주요목적은 선도유지, 출하조절, 안전성 확보에 있다.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.33 no.7
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• pp.38-44
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• 2004

냉동ㆍ냉장식품의 저온유통(cold chain)시스템은 아래의 그림 1에서 보는 바와 같이 상온보다 낮은 온도로 유지되어야 할 대상물을 생산자(생산지)에서부터 소비자(소비지)에 이르기까지 지속적으로 적절한 온도로 유지시켜 생산 당시의 품질상태 그대로 소비자에게 공급하는 유통체계 시스템을 의미하는 것으로, 주요 구성 요소로는 냉동ㆍ냉장 저장창고, 수ㆍ배송시스템, 쇼케이스 등을 들 수 있다. 여기서 대상물이란 구체적으로 농ㆍ수ㆍ축산물, 화훼, 가공 식품, 의약품 등을 의미하며, 저온유통 시스템의 본질적인 목적은 이들 대상물을 적정온도 하에서 일정하게 유지함으로써 생물학적 반응을 적절히 억제하여 대상물의 선도 및 본질적 가치를 연장시키는 것을 포함한다. (중략)

• Journal of the Korean Chemical Society
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• v.47 no.1
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• pp.59-66
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• 2003

The comb-type grafted polymer hydrogels, which composed of N-isopropylacrylamide monomer and oligo(N-isopropylacrylamide-co-tert-butylacrylamide) [oligo(NIPAAm-co-t-BAM)], were synthesized by redox polymerization in 5~10% methanol aqueous solution using ammonium peroxodisulfate (APS) at 4 oC for 24h. The lower critical solution temperatures (LCSTs) of the comb-type grafted hydrogels were decreased with increase of t-BAM content in the grafted copolymer. We observed the effect of crosslinker and concentration of oligo(NIPAAm-co-t-BAM) on the shrinking/swelling ratio of hydrogels. Changes of shrinking/swelling ratio were decreased with increase of concentration of crosslinker. The increase of grafted oligo(NIPAAm-co-t-BAM) in the hydrogel shows an fast changes of shrinking/ swelling rate. The comb-type grafted hydrogels are expected to be valuable for the sensing materials of time-temperature labels(TTLs).

• Food Science and Preservation
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• v.15 no.1
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• pp.15-20
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• 2008

By considering the storage temperatures of agricultural products, three types of PCMs $(K_1$, $K_2$, $K_3$) were developed to be used in temperature ranges of $0{\sim}5^{\circ}C$, $5{\sim}10^{\circ}C$ and $10{\sim}15^{\circ}C$, $K_1$ PCM for $0{\sim}5^{\circ}C$ was developed by mixture of $C_{14}H_{30}$ and soduim polyacrylate, and $K_2$ PCM for $5{\sim}10^{\circ}C$ and $K_3$ PCM for $10{\sim}15^{\circ}C$ were mixture of $C_{14}H_{30}$, $C_{18}H_{38}$ and soduim polyacrylate with different composition ratio. 'The target temperatures of cold chain system were set at $7^{\circ}C$, $13^{\circ}C$, and $17^{\circ}C$ with $K_{1-3}$, $K_{2-3}$ and $K_{3-1}$ PCMs, respectively. The times to reach the target temperatures in the storage chamber were 21 hours, 18 hours, and 61 hours with $K_1$, $K_2$, and $K_3$ PCMs, respectively. The performances of natural convection type and forced convection of the temperature controlled portable container were analyzed Apples were stored in the portable container of $5^{\circ}C$, and temperatures at surface and center were measured. The initial temperature of the apple was $25^{\circ}C$. The temperatures of apple at the surface and the center were $15^{\circ}C$ and $16^{\circ}C$, respectively, after 5 hours with natural convection type. However, the temperatures at the surface and the center were already reached to $7^{\circ}C$ within 1 hour with forced convection type. The forced convection type showed the better performance and the temperatures of portable container were maintained more than 15 hours.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.107-107
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• 2003

고품질 쌀 생산을 위하여 우리나라의 농가 및 미곡종합처리장의 벼 수확후 품질관리 현황 실태를 조사하여 일본, 미국, 중국 둥의 현황과 비교하였다. 중국의 경우 벼 수확은 대부분 인력에 의존하고 있으며, 일본은 산물형 콤바인 그리고 미국은 대형산물 콤바인에 의한 적기수확을 하고 있다. 우리나라의 경우에는 콤바인이 부족하고 벼 수확시기는 콤바인 운영자의 일정에 따라 결정되고 있으며 습논, 소면적 재배 논은 수확이 늦어져 적기 수확이 못되고 있는 실정이다. 한편 일본은 라이스센터, 컨트리엘레베타, 드라이스토아 등의 지원으로 적기 수확이 가능하고 건조기 건조율도 90%이상 2단계 상온 통풍체계로 수분함량 14.5~15.5%를 유지하고 있다. 우리나라를 제외한 일본, 중국, 미국의 저장시설은 대부분 대형저장 사이로에서 품종별, 산지별, 등급별로 구분한 저온저장 시스템을 갖추어 품질을 유지하고 있었다. 또한 도정시설도 고품질 도정시설을 완비하고 있으며 제현이나 정미과정에 색채선별기, 금속검출기, 활성화 장치 및 입형분리기 등을 통하여 불완전미가 제거하는 등 수확후 관리에 철저를 기하고 있다. 쌀의 등급화 및 유통과정를 보면 일본, 중국, 미국 등은 대부분이 품종, 산지 및 등급별로 브랜드화 하여 차별화 된 가격으로 판매되고 있으며 포장지에 쌀에 대한 정보를 최대한 표시하여 소비자가 선택하는데 도움이 되게 하여 유통되고 있다.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.306-310
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• 1991

A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.

• Journal of Mushroom
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• v.10 no.4
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• pp.191-197
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• 2012

This study was carried out to investigate proper modified atmosphere condition of king oyster mushroom (Pleurotus eryngii) during cold storage and distribution. King oyster mushrooms were divided into two treatments: $1{\mu}L/L$ 1-methylcyclopropene for 20 hours at $0^{\circ}C$ (1-MCP), while the other treatment was left at $0^{\circ}C$ (control). They were packaged with $30{\mu}m$ oriented polypropylene (OPP, $1238.0cc/m^2{\cdot}day{\cdot}atm\;O_2$), and microperforated (MP3, $3179.9cc/m^2{\cdot}day{\cdot}atm\;O_2$) film. Quality and sensory evaluation parameters of weight loss, stem firmness, skin color, off-flavor, overall quality were monitored after 3, and 4 weeks storage at $0^{\circ}C$ and plus 3 days on the shelf at room temperature. 1-MCP treated mushroom packaged with MP3 film kept 3.6~10.9% $O_2$ and 9.0~13.3% $CO_2$ concentration in the bag during storage, and showed high overall quality at 4 weeks storage at $0^{\circ}C$ + 3 days on the shelf at room temperature because of the lowest development of off-flavor, stem discoloration, and cap softening among the treatments.

• Food Science and Preservation
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• v.20 no.3
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• pp.424-428
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• 2013

Microbiological contamination of 4 vegetables (garlic, red pepper, perilla leaf and lettuce) collected from 10 restaurants around university was examined. The vegetables were evaluated for total plate count, coliforms, psychrophiles, yeast, and Staphylococcus aureus. The results of total plate count showed the highest value as $5.4{\pm}0.69$ log CFU/g in lettuce, following by $4.8{\pm}1.53$ log CFU/g in red pepper, $4.5{\pm}1.65$ log CFU/g in perilla leaf and $3.4{\pm}1.27$ log CFU/g in garlic. The contamination level of coliforms and psychrophiles were highest in red pepper with maximum as 4.7 log CFU/g and 8.2 log CFU/g, respectively. Red pepper of psychrophiles showed the highest average value as $5.0{\pm}1.82$ log CFU/g followed by $4.2{\pm}1.91$ log CFU/g in lettuce, $4.7{\pm}1.55$ log CFU/g in perilla leaf and $2.4{\pm}2.10$ log CFU/g in garlic. The average number of yeasts were highest in perilla leaf with $4.4{\pm}1.41$ log CFU/g and were lowest in garlic with $0.9{\pm}1.41$ log CFU/g. The contamination level of S. aureus was detected in 27 samples among the total 40 samples with the range of 0.5-5.2 log CFU/g. In conclusion, the microbial quality of the fresh vegetables evaluated in this study was not very good. Therefore, it needs to be enhanced through the good sanitation management and production and distribution methods to improve the safety of fresh vegetables.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.329-334
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• 2016

The inhibitory effect of epigallocatechin gallate (EGCG), one of the antioxidants in green tea (Camellia sinensis), against Salmonella Enteritidis was evaluated in commercial braised quail eggs at two temperatures (4 and $25^{\circ}C$). Although S. Enteritidis was dose-dependently suppressed by EGCG in pure culture at $25^{\circ}C$, it was not inhibited in the sauce or eggs at this temperature. At low temperature ($4^{\circ}C$), S. Enteritidis was inhibited in both the sauce and eggs by $400{\mu}g/mL$ EGCG. Thus, EGCG at an appropriate concentration could be a useful food additive for inhibiting S. Enteritidis in braised quail eggs at low temperatures.