• 한국식품영양학회지
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• 제10권3호
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.11-15
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• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.

• 한국잡초학회지
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• 제16권3호
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• pp.200-209
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• 1996

본 연구에서는 양호한 발아력을 가진 잡초종자를 연중 공급하기 위한 한가지 수단으로서 휴면을 가능한 한 빨리 타파시킨 후 이를 건조 상태로 보관하여 사용하는 방법에 대해서 그 가능성을 검토하여 보았다. 즉 몇 가지 잡초종자의 휴면을 가장 빨리 타파시키는 저장조건을 찾고 만일 습윤조건에서 휴면타파가 양호할 경우에는 건조조건으로 옮겨 저장하였을 때 실용상 문제가 될 정도의 발아율감소가 관찰되는지를 조사하여 보았다. 잡초종자의 바람직한 휴면타파 저장조건 및 기간은 명아주와 봄여뀌의 경우 각각 저온건조 1개월, 저온습윤 2-3개월, 쇠별꽃은 실온건조 1개월, 벼룩나물과 뚝새풀은 실온습윤 2개월, 그령은 저온습윤 1개월, 수크령 종자는 저온습윤 1개월 또는 실온건조 3개월, 알방동사니는 실온습윤 1개월 또는 저온습윤 3개월, 강피는 저온담수에 3개월간 저장하는 것이었다. 이들 저장조건중에서 습윤 또는 담수조건에서 휴면타파가 효과적이었던 종자를 건조조건으로 저장변환시켰을 경우 실용상 문제가 될 정도의 발아력 감소는 없었다. 즉 벼룩나물, 뚝새풀, 그령, 알방동사니 종자를 음건시켜 저온 또는 실온하에 저장하여도 발아율 감소가 관찰되지 않았다. 수크령의 경우는 저장변환 1개월 후 발아율 감소가 일어났지만 저장기간이 길어짐에 따라 회복되었다. 저온담수에 보관된 강피의 경우는 실온건조에 보관하면 저온건조에 저장한 것보다 25% 정도 높은 발아율을 나타내었다. 따라서 이들 종자들에 대해서는 습윤 또는 담수조건에서 빠르게 휴면을 타파시킨 다음 이를 건조조건으로 옮겨서 사용하고자 하는 전략이 효과적으로 적용될 수 있을 것으로 생각되었다. 그러나 봄여뀌의 경우에는 건조로 인한 이차휴면은 관찰되지 않았으나 모든 저장조건에서 저장기간이 길어짐에 따라 발아율이 현저히 감소하는 특정을 보였기 때문에 실용적인 사용을 위해서는 저온습윤조건에 3개월 보관후 사용하든지, 농황산 처리와 같은 어떠한 다른 처리가 필요할 것으로 판단되었다. 한편 저온습윤저장에서 거의 발아하지 않고 있던 강피 종자를 실온건조 조건으로 변환시키면 저온습윤에 계속해서 저장하고 있었던 것에 비하여 높은 발아력이 유기되었다.

• Journal of Advanced Marine Engineering and Technology
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• 제25권6호
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• pp.1317-1323
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• 2001

The circumstance is giving the blow against fishermen with the incoming-decreasing and the difficulty of crew's supply & demand and management. In addition, the depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. First of all, we Investigated load characteristics which based on development of sea water cooling system and optimum fish hold storage. The experimental results is as follows. In creasing the speed of compressor and mass blew rate of refrigerant, the temperature of NaCl solution is low. And the load characteristics experiment on fish hold storage outlet is as fellows. As time goes by, increasing the mass flow rate of NaCl solution, temperature difference between inlet and outlet is small in a model of fish hold storage. These results provide many useful informations applicable to an actual design of sea water cooling system and optimum fish hold storage.

• 한국식품과학회지
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• 제30권1호
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• pp.168-174
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• 1998

이 연구는 발효유 제조시 사용되는 Lactobacillus acidophilus NCFM이 생산하는 lactic acid의 생성변이를 조사하므로써 발효유 제조시 D(-)-lactic acid의 함량을 최소화하고 보존 중의 D(-)-lactic acid의 함량도 최소화하므로써 보다 인체에 유익한 발효유의 제조를 위한 기초적인 정보를 제공하기 위하여 실시되었으며, 그 결과는 다음과 같다. 발효온도는 $37^{\circ}C$에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 비율도 가장 낮았다. 보존온도에 따른 변이에서는 저온에서 후산생성도 적었으며, D(-)-lactic acid의 비율도 가장 낮았다. 또한 처리에 따른 산생성에서는 호기상태에서 산생성이 가장 우수하였으며, D(-)-lactic acid의 함량이 가장 낮았다.

• Journal of Biosystems Engineering
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• 제19권3호
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.

• International Journal of Advanced Culture Technology
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• 제7권4호
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• pp.260-267
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• 2019

Harvested de-astringent persimmon 'Fuyu' were treated with various lighting sources under low (3℃) and high (22℃) temperatures. The weight loss rate of fruits was lower in those with Red LED than Fluorescence and Blue LED under both temperature conditions. Hardness and soluble solid content of fruits were higher in those with 3℃ / Blue LED or mixed LED (Blue+Red LEDs). Beta-carotene and lycopene content of fruit peel were higher in those with 3℃ than 22℃ and with Red LED or light sources with mixed red wavelength under both temperatures. When the fruits treated with light and temperature were stored for 4 days under 3℃ / dark condition, the hardness of the fruits did not significant difference among the treatments. Taken together all the results, it would be best to treat it light sources mixed red wavelength under 3℃.

• 한국식품과학회지
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• 제19권3호
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• pp.206-211
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• 1987

건조김의 품질을 향상시키고 저장안정성을 높이기 위하여 수세물량을 달리하여 건조김을 제조하고$30^{\circ}C$와 $5^{\circ}C$에서 포장방법별로 6개월동안 저장하면서 품질변화 특성을 조사하였다. 건조김의 단분자층 수분함량을 $5^{\circ}C$와 $25^{\circ}C$에서 구해본 결과 각각 7.4%와 6.4%로 나타났다. 저장효과는 원료김을 충분한 물로 수세하여 수분함량을 단분자층 이하로 낮추어 가능한한 낮은 온도에서 저장하는 것이 바람직 하였으며 포장방법에 있어서는 진공포장이 함기포장에 비하여 품질유지가 다소 좋은 것으로 나타났다.

• KIEAE Journal
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• 제9권5호
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• pp.39-46
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• 2009

Most Plastic Green Houses in Korea are made according the European weather condition, which lead to have very low solar energy efficiency. Moreover, the function of green houses, as well as the structure of them, has not changed for Korean weather condition. Therefore, the structure and function of them should adopt the regional weather condition in order to improve the energy efficiency. This paper investigates the current plastic green housesin Korea, and presents an alternative for improving the energy efficiency. The elements of green houses were investigated. When using a partial opaque insulation with a thermal storage body, the difference of indoor air temperature became 20C during daytime, and 5C during night, which will save massive fossil fuels.

• 한국식품과학회지
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• 제17권5호
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• pp.331-335
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• 1985

밤의 안전저장 방법을 개발하고자 충남 공주산 옥광밤을 공시품종으로 하여 호흡량 조사 및 P.E 필름 두께별 저장시험을 실시하였던 바 수확후 호흡량은 온도가 상승함에 따라 증가하여 $20^{\circ}C$에서 수확 3일후에 35$CO_2$mg/kg/hr이었으며, 호흡량의 온도계수 $Q_{10}$은 2.4$\sim$2.7이었다. 그러고 방을 상온에서는 0.03mm 저온에서는 0.05mm P.E 필름으로 밀봉저장하는 것이 포장내의 가스농도가 C.A 저장의 적정가스농도에 접근하는 탄산가스 $5{\sim}6%$, 산소 3% 정도로 유지되어 감모율을 $8{\sim}15%$로 억제한 상태에서 $7{\sim}9$개월간 저장 가능하였으며 저장기간이 길어짐에 따라 수용성탄닌은 감소하고 환원당이 증가하여 식미가 향상되었다.