• Culinary science and hospitality research
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• v.24 no.2
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• pp.63-70
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• 2018

In this study, the fatty acid content and quality characteristics of the massless enegy treated commercial milk products stored at $30^{\circ}C$ were investigated. The pH of pasteurized milk decreased significantly. UHT milk showed also significant decrease in pH to 4.70~5.72 on the 8th day of storage which was higher than control even there was no significant differences. The acidity of pasteurized milk decreased significantly from the 2nd day of storage to 0.13~0.65% in treatments and control and control was 0.94% at the 8th day of storage and 0.35% in the treatment of ultra high temperature milk. The solid content of pasteurized milk was $7.5^{\circ}Bx$ at 1 day after storage, which showed significant differences from the $11.2^{\circ}Bx$ in the treatment. Pasteurized milk showed more bacterial growth in the treatment than in the control. After 4 days of storage, there was no bacterial count in pasteurized milk but it increased significantly $1.9{\times}10^8$ and $4.5{\times}10^6$ each in UHT milk. Lactic acid bacteria were detected in the curd $2.0{\times}10^6$ in the control and $2.0{\times}10^8$ in the treatment at the 4th day. Palmitic acid content in the saturated fatty acid was the highest at 35.4~41.4% in both pasteurized and ultra high temperature milk. In the UHT milk, linolenic acid was significantly increased to 3.8% in the treatment compared with 2.9% in the control at the 4th day of storage. Therefore, commercial ultra high temperature milk with physical treatment to increase beneficial bacteria showed significant difference compared to the control after 5 days of storage in this experiment.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.76-85
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• 2009

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

• Journal of Korea Society of Digital Industry and Information Management
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• v.12 no.2
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• pp.1-6
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• 2016

Several efforts to replace the use of existing fossil energy resources have already been made around the world. As a result, a new industry of renewable energy has been created, and efficient energy distribution and storage has been promoted intensively. Among the newly explored renewable energy sources, the most widely used one is solar energy generation, which has a high market potential. An energy storage system (ESS) is a system as required. In this paper, the design and implementation of an ESS for the efficient use of power in stand-alone street lights is presented. In current ESS applied to stand-alone street lights, either 12V~24V DC (from solar power) or 110V~220V AC (from commercial power) is used to recharge power in systems with lithium batteries. In this study, an ESS that can support both solar power and commercial power was designed and implemented; it can also perform emergency recharge of portable devices from solar powered street lights. This system can maximize the scalability of ESSes using lithium batteries with efficient energy conversion, with the advantage of being an eco-friendly technology. In a ripple effect, it can also be applied to smart grids, electric vehicles, and new, renewable storage markets where energy storage technology is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.40-46
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• 1999

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.20-25
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• 1997

In order to investigate bacterial sanitary condition of fish and shellfish, we examined the normal flora in the 25 species of commercial fish and shellfish, and also proportional change of normal flora by storage period and temperature. Isolated 334 wereisolated in the normal fish and shellfish and predominant genera were Pseudomonas (25.2%), Staphylococcus(10%), Acinetobacter (7.2%), Vibrio (6.9%), Micrococcus (5.4%), Aeromonas (5.2%), and Enterobacter (5.2%). In accordance with storage period and temperature, Pseudomonas grew on high ratio at 1$0^{\circ}C$ steadily, but Proteus had increased proportionally at 2$0^{\circ}C$ and 3$0^{\circ}C$. Additionally, Yeast, and Micrococcus had decreased by period.

• Proceedings of the Ginseng society Conference
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• 1993.09a
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• pp.155-163
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• 1993

An American ginseng(Panax quillquefolium L) industry has emerged in British Columbia, Canada over the past ten years. Interest has grown very rapidly and with this development, attention is now moving away from field production issues and emphasis is being directed to enhancements in ginseng storage, drying and processing. There is a dearth of knowledge on these aspects even though they are crucial to international competitiveness. Enhancement dicatates the application of a systems approach to optimizing the harvest and post - harvest production system(crop digging, pre - washing cold storage. washing, drying and post - drying storage). Research in British Columbia to date has focussed on drying and storage issues and has resulted in the design of an enhanced commercial drying system. The role of dryer management, loading rates, airflow rates and pre - drying cold storage on American ginseng root drying rates and root quality were examined. From the dryer management experiments, there are distinct advantages to size sorting root to yield optimum drying rates. If unsorted root is used, efficiency is increased if the trays are systematically rotated. Loading rate experiments illustrate that increasing rates above those currently used in commercial dryers are possible without any sacrifice in quality. This has significant implications for commercial drying. Pre - drying cold storage is a most significant tool for managing drying operations. Over a period of six weeks, no discernable decrease in quality was found as a consequence of cold storage. Further, the moisture loss and the associated root surface changes(loss of surface soil in storage for example) provide new challenges for root quality management. Continued research and technological innovation will be crucial in addressing the demanding challenges of the future.

• Food Science and Preservation
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• v.13 no.6
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• pp.803-807
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• 2006

Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang during storage. In this study, phosphate and gas absorber treatment was introduced in manufacturing of Doenjang to improve the color of commercial Doenjang during storage. Doenjang treated with Phosphate and 9as absorber (sample C). Doenjang teated with Phosphate only (sample B), and the control (sample A) were prepared and their physicochemical and sensory properties were determined during storage at $30^{\circ}C$ for 28 days. Sample C was the best in terms of color as well as sensory evaluation resulting in preventing browning of Doenjang during storage. These result suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang, and to prevent undesirable browning reaction during storage and marketing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.29-34
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• 1974

1) It was found that melons stored at $20^{\circ}C$ were deteriorated mainly by phytophthora spot and the limits for commercial purpose were 6 days for the control and 4 days for the film packed sample. First of all, alternaria rot was produced after 8 days in control group and each group had cold-stroage hindrance after 20 days. The limits for commercial purpose determined by general appearance were 14 days for the control, 18 days for the 0.02mm and 16 days for the 0.04 mm group. 2) Seven to 8% of weight decrease was the limit of commercial purpose by general appearance. The amount of $CO_2$ excretion was decreased in $20^{\circ}C$ group and increased drastically with deterioration. The amount of $CO_2$, excretion during storage at $2^{\circ}C$ was about $\frac{1}{5}\;to\;\frac{1}{6}\;of\;20^{\circ}C$ 3) The usage of sugar for the substrate of respiration during storage was small and large amount of acids was used for this purpose. The sugar content was decreased with deterioration but acids were increased. The reducing sugar content was decreased and non-reducing sugar content was increased during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.1
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• pp.33-40
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• 1997

The microbial growth of fresh, vacuum packaged, cook-in-bag uncured beef patties was determined in two film structures, a commercial (PE/EVOH), and super barrier ($SiO_2$ coated polyester) material. Packaged samples were cooked to internal temperature of 71 and $82^{\circ}C$ for 30 minutes, and stored in temperature abused ($23{\pm}2^{\circ}C$) and refrigerated storage ($4-6^{\circ}C$). Barrier properties had a significant effect (p<0.001) on aerobic and mesophilic growth in the abused condition. Cooking temperatures had a statistically significant effect (p<0.05) on aerobic growth in the refrigerated condition. The growth of anaerobes and psychrophiles were not significantly effected by either variables. Storage times had the most significant effect (p<0.001) for all groups of microorganisms. The physical properties of the commercial film (strength, thickness, and shrinkage) were changed after exposure to thermal treatment, while the super barrier package had actually no change.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.179-183
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• 1996

The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature $(25^{\circ}C{\pm}1^{\circ}C)$, it showed that DHA added commercial mayonnaise was more sensitive to oxidation than DHA not added commercial mayonnaise. And sensory quality of DHA added commercial mayonnaise decreased drastically after 5 months from the production date of mayonnaise. During the storage at low temperature $(4^{\circ}C{\pm}1^{\circ}C)$, DHA added mayonnaise was also more sensitive to oxidation than DHA not added mayonnaise, but it showed no apparent and sensory problem with both samples during 8 months of cold storage test periods. In considering the distribution condition of mayonnaise in the country, it was suggested that shelf-life of the DHA added commercial mayonnaise should be shortened 2 or 3 months than that of the DHA not added commercial mayonnaise.