• Food Quality and Culture
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• v.3 no.2
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• Journal of agriculture & life science
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• v.46 no.1
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• pp.1-8
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• 2012

Quality deterioration during storage such as weight and fruit firmness loss after harvest is one of the main problems in summer cultivation of mini paprika. Objective of this study was to determine appropriate storage temperature and duration in the mini paprika('Hivita Yellow' and 'Hivita Red'). More fruit firmness loss during storage was observed at higher storage temperature. Fruit firmness of 'Hivita Yellow' at $20^{\circ}C$ was $99.6g/cm^2$ after a 5-day storage whereas that decreased by $73.0g/cm^2$ after a 40-day storage. Storing 'Hivita Yellow' at $8^{\circ}C$ showed the lowest fruit firmness loss with 109.7 and $92.7g/cm^2$ after a 5-day and a 40-day storage, respectively. In both cultivars, soluble solids content of fruits was higher at $20^{\circ}C$ than at 4, 8 and $12^{\circ}C$. Higher temperature triggered more water loss of the fruits with more occurrence of soft rot and shriveling symptoms. The changes in electrolyte conductivity of fruits during storage was higher in the fruits at lower temperature. Fruit stored at $20^{\circ}C$ showed the highest respiration(more $CO_2$ and less $O_2$) during storage than fruits at the other storage temperatures.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.832-840
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• 2014

This study aimed to investigate the effects of storage duration and temperature on the characteristics of wet brewers grains (WBG) as feeds for ruminant animals. Four storage temperatures ($5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, and $35^{\circ}C$) and four durations (0, 1, 2, and 3 d) were arranged in a $4{\times}4$ factorial design. Surface spoilage, chemical composition and microorganism density were analyzed. An in vitro gas test was also conducted to determine the pH, ammonia-nitrogen and volatile fatty acid (VFA) concentrations after 24 h incubation. Surface spoilage was apparent at higher temperatures such as $25^{\circ}C$ and $35^{\circ}C$. Nutrients contents decreased concomitantly with prolonged storage times (p<0.01) and increasing temperatures (p<0.01). The amount of yeast and mold increased (p<0.05) with increasing storage times and temperatures. As storage temperature increased, gas production, in vitro disappearance of organic matter, pH, ammonia nitrogen and total VFA from the WBG in the rumen decreased (p<0.01). Our results indicate that lower storage temperature promotes longer beneficial use period. However, when storage temperature exceeds $35^{\circ}C$, WBG should be used within a day to prevent impairment of rumen fermentation in the subtropics such as Southeast China, where the temperature is typically above $35^{\circ}C$ during summer.

• Korean Journal of Veterinary Service
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• v.40 no.1
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• pp.35-40
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• 2017

In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at $4^{\circ}C$, $24^{\circ}C$ and $-20^{\circ}C$ for 10 days. Histamine formation was continuously increased with passing time during storage at $4^{\circ}C$, whereas it was decreased after 3 days during storage at $24^{\circ}C$. The initial value of histamine was maintained during storage at $-20^{\circ}C$ for 10 days. During storage at $4^{\circ}C$, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag$4^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• Food Science and Preservation
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• v.8 no.1
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• pp.1-8
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• 2001

Effects of storage method and duration on the post-storage quality changes of deastringencied persimmons were investigated. Astringent persimmons(Diospyros kaki T. cv. Chungdobansi) were treated for 39 hours in 70% CO$_2$+5% O$_2$ at 25 $\^{C}$ for astringency removal, and then stored in CA(5%CO$_2$+3%O$_2$, 8%CO$_2$+3%O$_2$), MAP(0.06 mm LDPE film, 5.2%CO$_2$+6.8%O$_2$) and air at 0$\^{C}$ for 15, 45, 75 arnd 105 days. Subsequent to the storage, persimmons were held in air at 10$\^{C}$ for 4 days. The difference of firmness loss in relations to storage methods at O$\^{C}$ during holding at 10$\^{C}$ observed in fruits stored above 45 days at 0$\^{C}$, CA(8%CO$_2$+3%O$_2$) storage was more retarded the firmness loss than the others. Soluble solids during holding at 10$\^{C}$ trended to decrease in fruits stored above 75 days at 0$\^{C}$, CA and MAP storage were a little effective to keeping soluble solids. Titratable acidity during holding at 10$\^{C}$, decreased in fruits stored until 75 days at 0$\^{C}$ regardless storage methods. Sensory characteristics, color, hardness and overall acceptability of fruits stored in CA were significantly higher than those of fruits stored in MAP and air during shelf-life at 10$\^{C}$ after long-term storage at 0$\^{C}$ . These results show that the storage conditions had residual effect on the quality of deastringencied persimmons during shelf-life after long-term storage.

• Journal of the Korean Institute of Rural Architecture
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• v.19 no.4
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• pp.49-56
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• 2017

Each country in the world currently concentrates on shifting into clean energy, which can be alternative energy, for global environment protection and solution to the problem of fossil fuel depletion. The Korean government is predicted to develop renewable energy, such as solar power, ground power, and offshore wind power, and to increase their supply ratios by ending the use of coals and nuclear power plants. This study conducted experiments on thermal storage performance of Trombe wall thermal storage materials using solar power and simulations in order to offer baseline data for the development of a hybrid air circulation system for heating that can maximize efficiency by simultaneously using solar and geothermal power. The study results are as follows: (1) In all the specimens with 3m, 5m, and 7m in the length of thermal storage pipe, $5.7^{\circ}C$, $7.8^{\circ}C$, and $10.5^{\circ}C$ rose, respectively, as the thermal storage effect of the specimens attaching insulation film and black tape to the general funnel. They were most excellent in terms of thermal storage effect. (2) As a result of thermal performance evaluation on the II type specimens, II-3 ($7.8^{\circ}C$ rise) > II-4 ($5.3^{\circ}C$ rise) > II-1 ($3.9^{\circ}C$ rise) > II-2 ($2.3^{\circ}C$ rise) was revealed, and thus II-3 (insulation film + black tape) was most effective as shown in the I type. (3) This study analyzed air current and temperature distribution inside of the greenhouse by linking actually measured values and simulation interpretation results through the interpretation of CFD (computational fluid dynamics). As a result, the parts absorbing heat and discharging heat around the thermal storage pipe could be visibly classified, and temperature distribution inside of the greenhouse around the thermal storage pipe could be figured out.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.714-719
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• 1996

Changes in physicochemical properties of brown rice (Chu-chunk byeo, Japonica type) kept at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$ in laminated film (4 layer) pouches were analyzed. Hardness of brown rice grain increased during storage periods. In case of color changes, 'L' value increased during storage below $30^{\circ}C$, and decreased after three months at $40^{\circ}C$. The 'a' value did not change below $30^{\circ}C$, but increased at $40^{\circ}C$. The 'b' value increased under all storage conditions. Percent germination was above 97% below $20^{\circ}C$ regardlesss of storage period and was inhibited by heat above $30^{\circ}C$. The rice did not germinate after one month storage at $40^{\circ}C$ Gelatinization enthalpy and gelatinization peak temperature by DSC of brown rice powder decreased during storage. As a result, storage below $20^{\circ}C$ in laminated film pouch is recommended far brown rice.

• Journal of Biosystems Engineering
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• v.43 no.4
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• pp.401-409
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• 2018

Decay of fruit is one of the greatest issues in fruit storage. Purpose: In this study, citrus sterilization was performed to evaluate a dry sterilization method using an atmospheric-pressure nonthermal plasma treatment based on a dielectric-barrier discharge technique. Methods: Citrus samples were stored under four different environmental conditions as follows: group A had cold storage with plasma treatment with a temperature of $6.2{\pm}1.0^{\circ}C$ and relative humidity (RH) of $93.4{\pm}8.2%$, group B had ambient-temperature storage with $22.9{\pm}2.3^{\circ}C$ and $82.1{\pm}4.5%$ RH, group C ambient-temperature storage with plasma treatment with $25.3{\pm}2.2^{\circ}C$ and $90.0{\pm}2.8%$ RH, and group D had cold storage with $5.7{\pm}1.0^{\circ}C$ and $93.4{\pm}6.5%$ RH. Results: As a result of citrus surface sterilization by plasma treatment, treatment groups A and C together showed an average of 16.1 CFU/mL of mold colonies, while control groups B and D showed an average of $2.2{\times}10^2CFU/mL$ or approximately 13 times greater than the treatment groups. Regarding the mean concentration of aerobic bacteria colonies, the treatment groups (A and C) and control groups (B and D) showed an average of 7.1 CFU/mL and $1.9{\times}10^3CFU/mL$, respectively. This is approximately a 270-fold difference in the concentration of pathogen colonies between treatment and control groups. Conclusions: The results showed the potential of nonthermal plasma treatment for citrus storage in enhancing storage duration and quality preservation.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.71-78
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• 2011

Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and for different times(0, 10, and 20 min at $90^{\circ}C$) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. The Browning index was increased by storage time, and increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at $-10^{\circ}C$ than at $-20^{\circ}C$.