• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.6-10
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• 1986

Fumigation of onion bulbs with Tetrachloroisophthalonitrile reduced weight loss by half of the control. The weight losses of the control onion bulbs stored at 80% RH were lower than those stored at 90% RH but no significantly different in case of fumigated onion bulbs. No rooting and sprouting to outside were detected during low temperature storage ($0^{\circ}C$) and $Q_{10}$ value of onion bulbs during storage was the range of 1.9-2.1. The weight losses of onion bulbs during storage were mainly due to decay rather than respiration, because there was positive correlation between weight loss and decay rate during storage period but not respiration ratio.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.35-41
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• 2012

The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g $kg^{-1}$ salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g $kg^{-1}$ salt Low salt group (LS), 18 hams were salted with 30 g $kg^{-1}$ salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.337-343
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• 2001

Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard range from 5ho (Korean traditional weight unite for chicken) to 16ho were assessed. The moisture contents of chicken breast were 74.00 ∼ 76.15% and there were no significant trend with weight difference. The chicken breasts of the light weight range(5ho∼8ho) contained high fat contents of 2.35∼2.78%. The chicken breasts of the heavy weight range(12ho∼16ho) contained low fat contents of 0.47 ∼0.66%. The chicken breasts of the heavy weight range had more protein contents than those of the light weight range. The chicken breast of the light weight range showed low Warner Braztler shear force (WBS) values when compared to those taken from chicken of the heavy weight range. However. there was no significant differences in water ho1ding capacity (WHC ) and cooking loss(p>0.05). In meat color the L* values (lightness) were 61.83∼71.33 and there were no significant differences for samples in different weight range except 5ho and 13ho. The b* valuers (yellowness) were 1.73 ∼6.79 and the values decreased with increasing chicken weight. In mineral composition. calcium and iron contents were decreased with increasing chicken weight. Phosphate, potassium and magnesium contents increased as weight ranges increased. The thigh meat separated from 11ho to 16ho had a similar tendency. In chemical composition(%). WBS, WBC. cooking loss, meat colors and mineral contents, compacted to breast in the same weight ranges. The results from this study would provide a basic information for establishment of marketing standard of chicken.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.146-150
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• 1984

Changes of weight loss and quality in 3 different apple cultivars and four storage conditions were investigated for 6 month storage. Weight loss changes in the pilot scale low temperature storage $(^{\circ}C)$ could be predicted with linear equations. Quality defects were remarkably increased at 5% of weight loss in all cultivars and storage conditions. It was possible to predict by linear equations the quality of apples by measuring acidity and texture highly correlated to the sensory scores.

• Tunnel and Underground Space
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• v.21 no.2
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• pp.145-150
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• 2011

Variations of physical properties such as weight loss rate, wave velocity and uniaxial compressive strength after performing freeze-thaw cyclic test were measured in order to define weathering characteristics of sandstone and andesite. Weight change in specimens of the two rocks decreased with increasing the repetition number of freeze-thaw cyclic test. In particular, weight loss of andesite specimens was very irregular. P-wave velocity of sandstone specimens decreased more than 5%. On the other hand, P-wave velocity of andesite specimens do not vary up to 500 cycles and decreased more than 5% after 1000 cycles. This implies that the sandstone are easily weakened and loosened by weathering processes, while the andesite are relatively strong. In addition, the wave velocity changes of the andesite specimens coincident with the weight change. Uniaxial compressive strengths of the sandstone specimens slightly decreased at the early stage of the freezing-thawing cyclic test, then tended to be irregular after 64 cycles. In conclusion, the rock specimens showed smaller weight loss, less had lower strength reduction rate.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.387-390
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• 1989

Citrus fruit (Citrus unshiu Marc) were stored in the facillity controlled with a microprocessor-based storage controller, and the respiration rate and weight loss of fruits were measured with the infrared gas analyzer and the strain gauge load cell. The storage conditions and measuring intervals were set by the keyboard of personal computer. The interfacing cicuitry between the computer and Z-80 microprocerssor was built with peripheral Interfacing It chips 6821 and 8255. The data measured were saved to a data file for recording and further analysis. When the fresh and bruised fruits were subjected to the storage condition for 4 days at 20 C, the respiration rate of the fresh one showed a stable value of 3-5ml $CO_2/kg$ h throughout the storage period while the bruised one exihibited an abruptly increased rate after 50 hours. And the weight loss recorded about 5% during the storage.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.186-190
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• 2018

This study was investigated changes of physical properties of soybean sprout by changing single or combinations of parameters in each manufacturing process. In blanching, use of sugar solution and decrease of blanching time reduced hypocotyl diameter and weight loss of soybean sprouts. However, single application among parameters in pre-treatment did not induce significant changes in soybean sprout during cooking of frozen product. The control process was blanching with water, seasoning with salt and sugar, and adding cooked rice with mixing type. Combinations of parameters, which were blanching with sugar solution, seasoning with sugar, and adding cooked rice with topping type, induced significantly higher shear force values ($592{\pm}21g$), larger diameter ($1.58{\pm}0.14mm$), and less weight loss ($13.4{\pm}3.0%$) of soybean sprouts during cooking of frozen product than those from the control process ($498{\pm}24g$, $1.35{\pm}0.13mm$, and $16.0{\pm}1.7%$, respectively) (p<0.05).

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.240-240
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• 2003

탄소재료의 가스화속도는 근본적으로 활성자리의 수와 관련되어 있으며, 또한 가스화속도는 활성자리 뿐 아니라 확산제한에 따라 달라진다. 대부분의 탄소재료의 활성화 초기단계는 제한된 활성자리 때문에 반응속도는 느리고, 다음 단계는 총 활성자리가 증가하여 반응속도는 급격히 증가하고, 마지막으로 활성자리가 감소하여 활성화 속도는 감소한다. 이러한 sigmoidal특성을 나타내는 활성화 단계를 기공발달과정으로 설명하면, 활성화 초기에 탄소재료 내부에 이미 존재하는 닫힌 기공이 열리고, 일단 기공이 열리면 성장하게 된다. 이렇게 기공 수가 증가하는 것 뿐 아니라 기공 직경이 증가하여 활성화 과정이 진행될수록 비 표면적 및 기공부피는 증가하는데 이런 일련의 과정을 통하여 활성자리 수는 증가하고 또는 감소한다. 이렇게 기공이 발달하는 과정은 각각의 활성화 단계에서 탄소재료의 비 표면적 측정으로 알 수 있으며, 전반적인 산화속도 변화를 측정하여 반응단계를 추정하게 된다. 대부분의 연구자들은 반응 전체의 평균 산화속도를 측정한 후 활성화 에너지를 구하여 반응조절단계로 활성화 기구를 설명한다. 이 연구에서는 활성화 과정 중에 발생하는 중량감소 단계, 즉 각각의 활성화 단계에 따라 달라지는 반응속도상수를 측정하고, 반응단계별 활성화 에너지를 비교 해석하여 피치계 탄소섬유의 기공발달에 영향을 미치는 활성화 기구를 고찰하고자 하였다.

• 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.119.2-120
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• 2003

신선편이 채소류의 유통 중 품질변화를 조사하고자 대형 할인 매장에서 시판중인 8종의 포장된 제품을 구입하여 4$^{\circ}C$에서 냉장저장하면서 변화를 조사하였다. 선정 품목은 양상추, 양배추, 치커리, 버섯(양송이), 연근, 우엉, 도라지, 마늘로서 총 8가지 채소류를 대상으로 하였으며, 각 시료에 따라 엽채류는 2일, 버섯, 우엉, 도라지는 3일, 마늘은 4일, 연근은 5일 간격으로 다음의 항목을 조사하였다. 중량감소율, 경도, 가용성 고형분, pH를 측정하였으며, 색의 변화는 Hunter ‘a’, ‘b’ 및 ‘L’값으로 나타내었으며 표면의 갈변도를 기계적으로 측정하기 어려운 경우 마쇄 후 여액의 흡광도(420nm)로 측정하여 나타내었다. 이와 함께 포장지 내부의 기체조성 변화 측정을 통해 호흡특성을 함께 조사하였다. 중량감소율의 경우 모든 시료가 현저히 증가하였으나 진공포장된 연근, 우엉의 경우 중량감소율이 낮았으며, 특히 우엉은 호흡률이 높아 저장 6일째에 진공이 해제되었다. 마늘과 우엉의 pH는 감소하였고, 나머지는 전체적으로 증가하는 경향을 나타내었다. 특히 엽채류와 도라지의 O.D value의 증가와 버섯의 L value 감소가 현저하여 이 품목에서 갈변이 빠르게 진행됨을 알 수 있었다.