• Applied Biological Chemistry
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• v.35 no.6
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• pp.490-494
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• 1992

The effect of heat treatments (boiling or microwave heating) on packaged Tofu was investigated by microbial and physicochemical changes during its storage in order to improve the shelf-life. The shelf-life of the packaged Tofu prepared by acetic acid was found better than that prepared by calcium chloride. As the spoilage of Tofu developed, titratable acidity, amino and ammonia nitrogen contents, and optical density of packaged Tofu suspension were increased. Heat treatment of fresh Tofu in package was effective in lowering the bacterial counts, and extending shelf-life, but there was no significant difference between heating methods. Packaged Tofu prepared from acetic acid and pretreated by heating for 3 minutes kept the shelf-life of 4 days at $30^{\circ}C$, but that without heat treatment spoiled at one day.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.241-248
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• 2002

An electronic noses system including six metal oxide sensors was used to predict the characteristics of shelf-life of soybean curd. Soybean curd was stored at two different temperatures defined as low temperature(5$\^{C}$) and high temperature(25$\^{C}$). Resistance changes of the sensors were measured 13 times for 19 days at low temperature and 19 times for 120 hours at high temperature. Three different analytical methods such as graphical analysis(GA), principal component analysis(PCA), and cluster analysis(CA) were used to analyze sensors outputs. The ratio of resistance was decreased according to increasement of shelf-life. Using PCA it was possible to predict freshness and shelf-life time of soybean curds. Also, using CA it was possible to simplify an electronic nose system. Electronic nose system could be an efficient method to predict shelf-life and to evaluate quality in foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• Korean Journal of Pharmacognosy
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• v.43 no.3
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• pp.257-264
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• 2012

The purpose of this study was to estimate the shelf-life of Ssanghwa-tang by long-term storage test. Experiments were conducted to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment under a long-term storage test of Ssanghwa-tang. The significant change was not showed in pH, heavy metal, microbiological, identification test and quantitative analysis based on long-term storage test. The contents of albiflorin, paeoniflorin, cinnamic acid, liquiritin, and glycyrrhizin in long-term storage test were 66.8-93.1 ${\mu}g/mL$, 429.0-495.0 ${\mu}g/mL$, 3.8-4.4 ${\mu}g/mL$, 32.0-38.1 ${\mu}g/mL$, and 66.8-71.7 ${\mu}g/mL$, respectively. Shelf-lifes by 5 compounds about 3 lots at room temperature were predicted 21-37, 14-21, and 16-72 months, respectively. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.557-560
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• 1994

The shelf-life of commercial fresh and cooked noodles stored at $5^{\circ},\;15^{\circ}\;and\;25^{\circ}C$ were estimated based on bacterial count. The shelf-life of fresh noodles stored at $15^{\circ}\;and\;25^{\circ}$ were coincided with the development of off-flavor and of moldiness. The shelf-life of noodles was extended twice or more by lowering the storage temperature by $10^{\circ}C$.

• Korean Chemical Engineering Research
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• v.49 no.4
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• pp.443-448
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• 2011

The propellant has a short shelf-life because of nitrogen oxides that were released from nitrocellulose decomposition. As-received and surface-modified ACFs were applied to remove the nitrogen oxides with intend to extend the shelf-life of propellant. The specific surface area of modified ACFs was slightly decreased but nitrogen function groups such as pyridine, pyridone and pyrrol were created on the surface of ACFs. As a result, the NO removal capacity of the surface-modified ACF by propellant waste increased about twice than that of the as-received ACF. The shelf-life of propellant was extended about 1.25 times by accompanying surface-modified ACF.

• Journal of Applied Reliability
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• v.5 no.3
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• pp.357-371
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• 2005

Nitrogen oxide gases which were produced by spontaneous reaction of nitrocellulose (NC) in the single base propellant accelerate the decomposition of propellant, and result in the reduction of shelf life, The amount of nitrogen oxide was reduced by the addition of $0.3wt\%$ CaCO3 to conventional stabilizer(DPA) which extended the shelf life of the single base propellant as much as twice compared with commercial propellant.

• The Korean Journal of Applied Statistics
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• v.31 no.5
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• pp.611-620
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• 2018

Limitations on human and material resources make it is difficult to conduct Ammunition Stockpile Reliability Program (ASRP) tasks for the entire ammunition. Stockpile ammunition life prediction studies can contribute to efficient ASRP tasks. This study assess the shelf-life of ammunition, using survival analysis based on ASRP results for 60mm and 81mm mortar ammunition from 2003 to 2016. Traditional assessments often use solely storage duration as the only main independent variable; however, this assessment used other factors such as ammunition magazine shape and weather factors with the stockpile shelf-life as independent variables to conduct a Cox's proportional hazard model analysis. This was then followed by an assessment of ammunition magazine type, maximum temperature and rainfall factors influence on the shelf-life of 60mm and 81mm mortar ammunition. As a result, the type of ammunition magazine, maximum temperature and the rainfall influence the shelf-life of 60mm and 81mm mortar ammunition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.624-628
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• 2000

Effects of hinokitiol extract Tunja orientalis [5 g/leaf (0.603 mg as hinokitiol), 50 g/leaf (6.03 mg as hinokitiol) and 10 g/prop distillation extract (1.378 mg as hinokitiol)] on shelf-life of bread were investigated. The contents of hinokitiol of leaf and prop and prop in tunja orientalis were 12.06 mg/100g and 13.78 mg/100 g. Added hinokitiol extract of Tunja orientalis on bread inhibited the growth of bacteria and fungi, and the more hinokitiol extract of Tunja orientalis was add, the higher degree of inhibition of those was observed. Results of sensory evaluation showed that there was no significant differ in each treatment and control (no add hinokitiol extract). These results suggest that the shelf-life of bread was extended by hinokitiol extract of Tunja orientalis.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.2
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• pp.57-64
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• 2018

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.