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Master Packaging System of Fresh Produce (신선 농산물의 마스터 포장 시스템)

  • Lee, Dong Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.20 no.1
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    • pp.1-6
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    • 2014
  • Properly designed plastic packages of fresh produce can preserve the quality by maintaining the optimal modified atmosphere (MA) at optimal low temperature conditions, but cannot do so at temperature abuse conditions in retail stage due to occurrence of injurious package atmosphere coming from imbalance between respiration and package gas permeation. Master packaging system consisting of a double-layered secondary package wrapping several individual (primary) packages has been proposed and applied recently to the commodities of sweet persimmon, king oyster mushroom, chestnut and strawberry. The master (secondary) pack is designed to be stored and distributed under chilled temperature, and then dismantled when moved to the retail display from the presale chilled storage. The master packaging system taking into consideration temperature dependence of produce respiration and package gas transfer was looked into with examination of its design variables to maintain the beneficial MA. Mathematical model was provided to help the design of master packaging system creating the desired MA. Its benefits of quality preservation and its limitations in practices of fresh produce marketing were discussed. Further research direction to extend the applicability of the produce master packaging system was presented.

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A Study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Soups for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations(For the Focus on Miyuck-gook, Soup of beef and radish and Chige of beef and soybean paste) (유치원 급식에 적용하기 위한 국ㆍ찌개의 Steam Convection Oven 및 Cook/Chill System용 레시피 개발 및 미생물적, 관능적 품질 평가에 대한 연구 -미역국, 쇠고기무국 및 쇠고기된장찌개를 중심으로-)

  • 강현주;김은희
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.584-592
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    • 2000
  • Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3C and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32±0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36±0.10- 4.67±0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ±0.80 and 6.27±1.16 in Soup of beef and radish, and 6.40±1.40 and 6.07±1.44 in Chige of beef and soybean paste, respectively.

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A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Fish Dishes for Cook/Chill System for Kindergarten Foodservice Operations (Focused on Broiled Mackerel, Flounder Stew and Squid Bulgogi) (유치원 급식에 적용하기 위한 생선류의 Cook/Chill System용 표준레시피 개발 및 미생물적, 관능적 품질 평가에 대한 연구 - 고등어구이, 가자미조림 및 오징어불고기를 중심으로 -)

  • 강현주;김은희
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.20-29
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    • 2002
  • Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3C and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92±0.01∼3.84 ±0.06 Log CFU/g and those in Squid Bulgogi were 3.16±0.01∼4.80±0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87±0.99 and 6.40±1.40 in Broiled Mackerel, 6.87±0.35 and 6.73±1.10 in Flounder Stew, 6.13±0.99 and 6.07 ±0.80 in Squid Bulgogi, respectively.

A Study on the Rapid Cooling Vacuum System for the Storage and Transportation of the Cold Agriculture and Livestock Products (농축산물의 저장 및 유통을 위한 감압증발 급냉각 시스템에 관한 연구)

  • 김성규;김원녕;김경석;최순열;전현필
    • Journal of Advanced Marine Engineering and Technology
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    • v.21 no.1
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    • pp.26-36
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    • 1997
  • Recently, the new refrigerating system, using non - fluorinated hydrocarbon refrigerants has to be developed for the agricultural fields. One of that kinds of systems is the cooling system using the water vapor and vacuum, in which the water evaporate at the low temperature under vacuum and absorb the large amount of the latent heat. If vapor with large amount of latent heat is removed from the system, the system is cooled accordingly. The characteristics of cooling under the vacuum was observed and measured using experimental apparatus, which is consisted of vacuum chamber, the ejectors, the pumps and the measurement apparatus. As the results of experiments, we know that the evaporation in the vacuum occurs vigorously when the materials to be cooled has more amounts of heat before cooling, and by which effects the materials can be cooled. The cooling vacuum system is more efficient than other methods when the agricultural products is chilled or dried.

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Cold Air/Water Distribution System with Ice Storage (빙축열을 이용한 저온급기/급수 냉방 시스템)

  • Kim, K.H.;Lee, J.W.
    • The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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    • v.20 no.2
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    • pp.125-133
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    • 1991
  • This paper presents some design guidelines for using cold air/water distribution to cool commercial and industrial buildings. Cold air /water distribution systems provide primary air/water for space conditioning at nominal temperature between 3C and 10C (45C might be recommendable for better selection). By using lower temperature primary air/water equipment could be downsized, means lower first costs, and often reduce annual energy costs up to 50% less than that of the conventional (13C) system. This concept takes full advantages of the 24C chilled water (brine) available with ice storate systems.

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Quality Characteristics of Retorted Chicken Breast Products Packaged in a Multilayer Barrier Tray During Chilled Storage (차단성 다층 트레이에 포장된 레토르트 닭 가슴살제품의 냉장 중 품질 특성)

  • Jang, Dong-Hyun;Lee, Keun-Taik
    • Food Science of Animal Resources
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    • v.32 no.4
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    • pp.483-490
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    • 2012
  • Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at 10C. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE a, b, and ΔE values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter b and ΔE values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at 10C.

Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate -I. Processing Conditions of Meaty Textured Fish Protein Concentrate from Filefish and Sandfish- (축육과 유사한 텍스쳐를 가진 어육단백질 농축물의 가공조건 및 저장중의 품질변화 -제 1 보 : 가공조건-)

  • Lee, Eung-Ho;Cho, Duck-Jae;Kim, Se-Kwon;Han, Bong-Ho
    • Korean Journal of Food Science and Technology
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    • v.14 no.1
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    • pp.36-42
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    • 1982
  • An investigation on optimum processing conditions for meaty textured fish protein concentrate (MT-FPC) was carried out with the fish meat of filefish, Navodon modestus, and sandfish. Arctoscopus japonicus. The processing conditions were determined by the lipid content and the rehydration capacity of MT-FPC. The optimum pH and sodium chloride content of fish meat were 8.0 and 1.0%, respectively. The most effective soaking conditions were: soaking time in chilled ethanol was 15 min for both filefish and sandfish; amount of chilled ethanol, 3 volumes and 4 volumes for filefish and sandfish, respectively; temperature of chilled ethanol, 25C for both filefish and sandfish; soaking time in boiling ethanol, 15 and 25 min for filefish and sandfish, respectively; amount of boiling ethanol, 2 and 4 volumes for filefish and sandfish, respectively; and number of snaking in boiling ethanol, 2 and 4 times for filefish and sandfish, respectively. Yields of the product to the minced meat weight, the contents of protein and lipid in MT-FPC prepared from filefish were 13.7%, 84.5% and 0.2%, and those from sandfish were 12.5%, 84.2% and 1.1%, respectively.

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Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process (시금치의 cook-chill 가공 중 오염지표균 및 병원성세균의 변화)

  • Kim, Hye-Jung;Park, Jae-Kap;Lee, Dong-Sun;Paik, Hyun-Dong
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.927-930
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    • 2002
  • Spinach minimally processed using cook-chill and sous vide techniques was vacuum-packed in low gas permeable plastic film, pasteurized at 70C for 2 min, cooled rapidly at 3C, and stored at 3 and 10C. Contents of mesophilic bacteria, psychrophilic bacteria, anaerobic bacteria, spore-forming bacteria, total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were measared to identify the degree of food contamination. Number of mesophilic bacteria, detected at 2.2×108cfu/g in raw spinish, decreased to about 6.0×103cfu/g after cook-chill process. During the storage at 3 or 10C, levels of mesophilic, psychrophilic and anaerobic bacteria increased, whereas total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were not detected. Twelve strains of Aeromonas hydphila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus were examined for detecting the presence of pathogenic bacteria in spinach. B. cereus and C. perfringens were isolated from raw, washed, and cook-chilled spinach, whereas A. hydrophila was isolated only from washed spinach. S. aureus was isolated from raw and washed spinach, but not from cook-chilled spinach. Other pathogenic organisms were not detected in raw, washed, and cook-chilled spinach.

Manipulation of Summer Diapause by Chilling in Matsucoccus thunbergianae (Hemiptera: Coccoidea: Margarodidae) (저온처리에 의한 솔껍질깍지벌레 여름휴면의 조절)

  • Lee, Jong-Hee;Wi, An-Jin;Park, Seung-Chan
    • Korean journal of applied entomology
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    • v.52 no.4
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    • pp.349-356
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    • 2013
  • A set of experiments were conducted to determine the zero temperature and total effective temperature for the summer diapause and post-diapause development of Matsucoccus thunbergianae Miller et Park (Hemiptera: Margarodidae) which infests the Japanese black pine, Pinus thunbergii. The diapausing first instar nymphs were kept in cool storage during three separate times, each starting from May 4th, June 19th, and August 15th of 2002. Cool storage temperatures were 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0C. The nymphs were chilled for 10, 20, 30 or 40 days in the first two sets of experiments. In the third experiment, nymphs were chilled for 3, 6, 9 or 12 days. Molting into the second instar nymphs was examined every 10 days, starting at 20 days after taken out from the cool storage. Optimum temperature range of the diapause development was between 7.5 and 10C, where diapause development was completed in 40, 20, and 6 days by the insects chilled from May 4th, June 19th and August 15th, respectively. Comparing the three sets of experiments with different chilling periods, zero temperature for diapause development was calculated as 29C. Effective temperature for diapause development was 964 degree days, and it was estimated that nymphs completed their diapause development by September 8th in nature. Under natural temperature conditions >50% eclosion into the second instar occurred on November 9th. Zero temperature for post-diapause development was 10C, and total effective temperature for post-diapause development until the molt into the second instar was 391 degree days.

Effects of Aqueous Chlorine Dioxide and UV-C Irradiation on Decontamination and Growth of Microbes during Chilled Storage of Celery and Cherries (이산화염소수, Ultraviolet-C 또는 병합처리가 샐러리와 체리에서의 살균 및 냉장저장 중 미생물 성장에 미치는 효과)

  • Song, Hyeon-Jeong;Chun, Ho-Hyun;Jo, Wan-Sin;Song, Kyung-Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.3
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    • pp.402-407
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    • 2012
  • The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) irradiation on microbial growth in celery and cherries were investigated. Celery and cherry samples were treated with 50 ppm ClO2, UV-C at dose of 10 kJ/m2, and a combination of ClO2 and UV-C. The changes in the counts of Escherichia coli O157:H7 inoculated in the celery and cherries as well as those of total aerobic bacteria, yeast and molds in the celery and cherries were investigated after each treatment. After the combined treatment of aqueous ClO2 and UV-C irradiation, the populations of E. coli O157:H7 in the inoculated celery and cherries were reduced by 2.8 and 3.0 log CFU/g, respectively, compared to those of the control. For the un-inoculated celery and cherries, the populations of total aerobic bacteria were reduced by 2.9 and 1.8 log CFU/g, respectively, compared to the control. In addition, the populations of yeast and molds were decreased by 1.8 and 1.2 log CFU/g, respectively. These results suggest that the combined treatment of 50 ppm ClO2 and UV-C at a dose of 10 kJ/m2 would be an effective technology for decontamination and improving the microbiological safety in celery and cherries during chilled storage.