• Korean journal of food and cookery science
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• v.32 no.5
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• pp.585-592
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• 2016

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.360-363
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• 1989

The initial moisture adsorption of soybeans was examined under the conditions : RH, 57-86% ; temperature, $16^{\circ}-34^{\circ}C$, and storage time, 100 hours. The changes in moisture content as a function of time held a relation: log dw/dt=b log t + log a, where w is the moisture content (%, db), t is time (hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture content from the equation agreed well with the measured moisture content. The activation energy of initial adsorption rate was about 15500cal/g-mole in all soybeans. The initial adsorption rate at temperature $16^{\circ}-28^{\circ}C$ could be estimated from a following equation : log(log dw/dt)=-15500/2.303RT.

• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.128-133
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• 2002

This study was conducted to investigate the influence of storage time on the sapstain development of Japanese red pine and Korean pine logs during storage in log yard, and their stain characteristics. Japanese red pine and Korean pine trees were harvested and cut into logs in mid January of 2001. These logs were transported to the two local sawmills where they were closely stacked in remote parts of log yard. The logs were then sampled destructively by cutting seven to nine 3-cm long discs along the length of each log at intervals of 3, 4, 5, 6, and 8 month after felling. The stain coverage and maximal radial penetration of stain were measured from the discs of the sampled logs after the isolation of causal staining fungi. The sapstain was primarily infested by the attack of bark beetles and the species of bark beetle was identified as Tomicus piniperda. The main fungal species isolated from stained wood was Ophiostoma species. Based on the present study, the logs could be stored in log yard until May without stain; but stain development was rapid after May and the severity of stain increased proportionally with storage time. Korean pine was more susceptible to fungal stain than Japanese red pine. During summer storage, decay started to develop in logs and the main species were identified as Tyromyces sp. and Schizophyllum commune. Information provided in this paper would be very useful to develop more effective control strategies for sapstain prevention in Japanese red pine and Korean pine logs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.615-620
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• 2013

To extend the shelf-life of salted Chinese cabbages, electrolyzed water (EW) was used to wash raw Chinese cabbages before the salting process (to control microbial growth), and different storage temperatures evaluated (0, 4, and $10^{\circ}C$). A tap water washing group (TW) was used for comparison. The initial total bacterial population was 5.36 log CFU/g in the TW treatment and 3.50 log CFU/g in the EW treatment. The EW treatment decreased bacterial numbers by approximately 2 log CFU/g compared to the TW treatment and kept this initial population number for 32 days at $0^{\circ}C$. The salinity had no difference during storage. In general, several factors (pH, reducing sugars, hardness, and transmittance) decreased over time, and decreased slowly with EW treatment and $0^{\circ}C$ storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at $0^{\circ}C$, delayed decreases in quality.

• Food Science and Preservation
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• v.11 no.2
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• pp.160-169
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• 2004

This study was carried out to investigate the efficacy of electrolyzed water manufactured with or without diaphragm on sterilization and preservation of cut-celery and shelled raw oyster. In cut-celery, total viable cell count and coliform group in the treatment of electrolyzed water were decreased to about 1/200∼1/1,000 level and about 1/100 level comparing non-treated ones. But moisture content, pH, hardness, vitamin C and residual chlorine content were showed a little difference among treatments up to 10 days at 10$^{\circ}C$. L and a color values were gradually increased in all treatments, and color differences($\Delta$E) were remarkable between treatment and untreatment sample. In overall acceptability, cut-celery treated with electrolyzed water showed somewhat higher score than that of other ones treated with tap water and 100 ppm NaClO solution until 5 days of storage. After 48 hours of storage, it was showed that VBN, total viable cell count and coliform count of shelled raw oyster treated with electrolyzed alkali water produced by non-diaphragm system are lower by about 3 mg%, 1∼2 log cycle and 2 log cycle respectively than that of ones treated with sea water. Total viable cell count of shelled raw oyster just after treatment was lower by about 1 log cycle than that of ones treated with sea water, and any significant increment was not found after 24∼48 hours of storage.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.31-42
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• 2014

This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at $3^{\circ}C$ for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.

• Food Science and Preservation
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• v.15 no.5
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• pp.769-773
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• 2008

Aqueous chlorine dioxide ($ClO_2$) treatment of Samgae chicken was evaluated in terms of microbial safety and quality during refrigerated storage. Samgae chicken samples were treated with 0, 50, or 100 ppm of $ClO_2$ solution, and stored at $4^{\circ}C$ for 10 days. $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria. One-hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria by 0.73 log CFU/g. The pH and volatile basic nitrogen values of Samgae chicken increased during storage, with no significant between-treatment difference. Sensory evaluation results showed that the quality of chicken treated with $ClO_2$ prior to refrigerated storage was better than that of the control. These results suggest that $ClO_2$ treatment could be useful in improving the microbial safety and quality of Samgae chicken.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.8
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• pp.3182-3202
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• 2015

Flexibly expanding the storage capacity required to process a large amount of rapidly increasing unstructured log data is difficult in a conventional computing environment. In addition, implementing a log processing system providing features that categorize and analyze unstructured log data is extremely difficult. To overcome such limitations, we propose and design a MongoDB-based unstructured log processing system (MdbULPS) for collecting, categorizing, and analyzing log data generated from banks. The proposed system includes a Hadoop-based analysis module for reliable parallel-distributed processing of massive log data. Furthermore, because the Hadoop distributed file system (HDFS) stores data by generating replicas of collected log data in block units, the proposed system offers automatic system recovery against system failures and data loss. Finally, by establishing a distributed database using the NoSQL-based MongoDB, the proposed system provides methods of effectively processing unstructured log data. To evaluate the proposed system, we conducted three different performance tests on a local test bed including twelve nodes: comparing our system with a MySQL-based approach, comparing it with an Hbase-based approach, and changing the chunk size option. From the experiments, we found that our system showed better performance in processing unstructured log data.

• Proceedings of the Korea Contents Association Conference
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• 2009.05a
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• pp.51-56
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• 2009

Flash memory has rapidly deployed as data storage. However, the flash memory has a major disadvantage that recorded data cannot be dynamically overwritten. In order to solve this "erase-before-write" problem, the log block buffer scheme used Flash memory file system. however, the current managements of the log buffer, in case random write pattern, BAST technique have problem of frequent merge operation, but FAST technique don't consider merge operation by frequently updated data. Previous methods not consider merge operation cost and frequently updated data. In this paper, we propose a new log buffer management scheme, called JBB. Our proposed method evaluates the worth of the merge of log blocks, so we conducts the merge operation between infrequently updated data and its data blocks, and postpone the merge operation between frequently updated data and its data blocks. Through the method, we prevent the unnecessary merge operations, reduce the number of the erase operation, and improve the utilization of the flash memory storage. We show the superiority of our proposed method through the performance evaluation with BAST and FAST.