• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.316-323
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• 2018

This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and $-10^{\circ}C$. Experimental samples were either untreated (CON) or packed with carbon dioxide ($CO_2$), nitrogen ($N_2$), or argon (Ar) gases. In terms of the CIE $a^*$ (redness) and $b^*$ (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the $N_2$ package was found to be the highest at $-10^{\circ}C$. Ar and $CO_2$ packages showed the highest and lowest water content, respectively, at $10^{\circ}C$. Sensory evaluation showed a high score for Ar packages. At $10^{\circ}C$, the score of the Ar package was the highest until day 40 and that of the $CO_2$ package was the highest from day 40 to 60. At $-10^{\circ}C$, the score of the Ar package was the highest. These results show that $N_2$- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

• 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 $10^{\circ}C$. 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 ${\Delta}E$ 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 ${\Delta}E$ 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 $10^{\circ}C$.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.467-475
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• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.424-432
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• 1998

To get a satisfactory result in the composite resin restorations, it is necessary to choose correct shade. At present, most of the commercial composite resins are based on the Vita Lumin shade guide or Bioform shade guide, but color differences might be expected even using the same shade in various materials. In this study, five kinds of light-cured composite resins with A2 and B3 shade were used to measure and compare the color each other while one porcelain served as a control. All composite resins (Spectrum TPH (SP), VeridonFil- Photo (VE), Z100 (Z100), Charisma (CH), Prodigy (PRO)) were filled in to the metal mold (12 mm diameter, 2 mm depth), followed by compression, polymerization and polishing with wet sandpaper. The specimens of porcelain were fabricated by using the refractory mold for porcelain. After 24 hours, the specimens were placed on the spectrocolorimeter and spectral reflectance were measured under CIE illuminant D65. After measuring the values of $L^*$, $a^*$, $b^*$ and ${\Delta}E^*$, following results were obtained; 1. The $L^*$, $a^*$ and $b^*$ values of both shade of porcelain specimens showed significantly higher than those of resin specimens(p<0.05). 2. In comparing the resin specimens of the A2 shade, differences were significant except $L^*$ values of SP-CH and PRO-VE, $a^*$ values of the VE-SP and $b^*$ values of the VE-Z100 and SP-PRO(p<0.05), 3. In comparing the resin specimens of the B3 shade, differences were significant except $L^*$ values of PRO-SP, $a^*$ values of the SP-PRO and Z100-VE and b* values of the PRO-SP(p<0.05). 4. In comparing the resin specimens of the A2 shade, color differences between materials (${\Delta}E^*$) showed the lowest value of 1.66, and the highest was 5.16. ${\Delta}E^*$ values of the materials of VE-PRO, CH-PRO, SP-PRO, SP-Z100 and SP-CH were lower than 3.3. 5. In comparing the resin specimens of the B3 shade, the lowest value of the ${\Delta}E^*$ was 0.57 and the highest was 5.92. ${\Delta}E^*$ values of Z100-CH and SP-PRO were lower than 3.3. The present study revealed there was perceptible color difference between materials even if they have the same designated shade based on Vita shade guide. The results of the present study suggested that it would be necessary to establish the reproducible and constant color specification system for an esthetic restoration.

• Applied Chemistry for Engineering
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• v.32 no.6
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• pp.690-694
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• 2021

Carbon spheres (CS) were fabricated using glucose as a precursor in the hydrothermal method. Hollow TiO₂ (H-TiO₂) spheres with 200 nm, 500 nm, and 1,200 nm were synthesized by CS/TiO₂ core-shell particles via a sol-gel and calcination method. H-TiO₂ spheres with nano and micron sizes were characterized using FE-SEM, HR-TEM, and X-ray diffraction. The CIE color coordinate, solar reflectance, and heat shield temperatures of H-TiO₂/polyacrylate (PA) composite film were investigated using a UV-Vis-NIR spectrometer and homemade heat insulation temperature measuring device. H-TiO₂/PA composites exhibit excellent thermal insulation since the hollow structure filled with dry air has low thermal conductivity and near infrared light reflecting performance. The thermal insulation increased with increasing the hollow sphere (HS) size on H-TiO₂/PA composites. The PA composite film mixed with H-TiO₂ filled with 1200 nm HS reduced the heat shield temperature by 26 ℃ compared to that of the transparent glass counterpart.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1131-1143
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• 2018

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).

• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.159-167
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• 2019

This study aimed to evaluate the effects of oral rinsing solution on the color stability, surface microhardness and surface roughness change of composite resin. In this in-vitro study, 80 disc-shaped specimens were fabricated of Filtek P60 and Filtek Z250(A2 shade). The samples of each group were randomly divided into eight subgroups (n=10). The baseline color values ($L^*$, $a^*$, $b^*$) of each specimen were measured according to CIE LAB system using a colorimeter. After baseline color measurements, the control samples were immersed in distilled water and the test groups were immersed colorless, green and purple mouthrinses three times a day for thirty minutes. This process was repeated for two weeks. Green and purple oral rinsing solutions displayed color, microhardness and roughness change of all composite resin after immersion in the mouthrinses. Therefore, prescription of oral rinsing solution for a minimum of two weeks is a common practice, which may cause discoloration of aesthetic composite restorations of patients.

• Journal of Dental Rehabilitation and Applied Science
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• v.37 no.2
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• pp.73-80
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• 2021

Purpose: The purpose of this study is to compare the color stability of provisional restorative materials fabricated by subtractive and additive manufacturing. Materials and Methods: PMMA specimens by subtractive manufacturing and conventional method and bis-acryl specimens by additive manufacturing were fabricated each 20. After immersing specimens in the coffee solution and the wine solution, the color was measured as CIE Lab with a colorimeter weekly for 4 weeks. Color change was calculated and data were analyzed with one-way ANOVA and the Tukey multiple comparisons test (α = 0.05). Results: PMMA provisional prosthetic materials by subtractive manufacturing showed superior color stability compared to bis-acryl provisional prosthetic materials by additive manufacturing (P < 0.05), and showed similar color stability to the PMMA provisional prosthetic materials by conventional method (P > 0.05). Conclusion: It is recommended to fabricate provisional restorations by subtractive manufacturing in areas where esthetics is important, such as anterior teeth, and consideration of the color stability will be required when making provisional prosthetic using additive manufacturing.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.