• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.628-633
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• 2020

This paper presents an analysis of the shelf-life management program of the long-term storage one-shot system. The one-shot system is mainly maintained with long-term storage or non-operating status and is operated once at execution of the mission. The function corresponding to one-shot is mainly operated through a shelf-life item such as an explosive. The performance and characteristics of shelf-life item are subject to change as the storage period passes. Therefore, shelf-life management for maintaining good condition is very important during long-term storage, and criteria for management is necessary. We present a method for optimizing shelf-life extension by comparing criteria for management with current reliability. Next, the shelf-life evaluation schedule was decided by utilizing the reliability function of exponential distribution and Weibull distribution. Continuously accumulated test data from the shelf-life evaluation were analyzed, and the parameter of distribution was updated. The extension or expiration of shelf-life was selected by monitoring changes in reliability. In addition, we confirmed the applicability of the presented shelf-life management program by applying ASRP test data of the one-shot system K000 fuse.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.245-251
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• 2014

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at $10^{\circ}C$ and $15^{\circ}C$ had a shelf life of 221 d, while those stored at $25^{\circ}C$ and $35^{\circ}C$ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at $10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.62-67
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• 1998

This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.97-100
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• 2005

To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At $10^{\circ}C$, the optimum and maximum shelf life was respectively 3.2 and 2.3 times longer than that of control. At 15 and $20^{\circ}C$, extension of shelf life was as follows: maximum shelf life with adipic acid was extended about 2.3-2.7 times and optimum shelf life was 1.3-1.5 times.

• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.200-208
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• 2013

The aim of this study was to evaluate the shelf-life of Bojungikgi-tang (Buzhongyiqi-tang in Chinese) by long-term storage test. Experiments were performed to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment, and amount of marker compounds under a long-term storage test of Bojungikgi-tang decoction. The significant change was not showed in pH, heavy metal, microbiological, and identification test based on long-term storage test. Furthermore, the HPLC analysis was performed for the determinations of liquiritin, glycyrrhizin, nodakenin, and hesperidin in Bojungikgi-tang by long-term storage test. We were calculated shelf-life of Bojungikgi-tang decoction based on the amount change of four constituents. Consequently, Shelf-life by four compounds at room temperature was predicted 23 month. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• Korean Journal of Pharmacognosy
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• v.50 no.4
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• pp.318-323
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• 2019

This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35℃ for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.425-430
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• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.305-312
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• 2017

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and $30^{\circ}C$ for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at $4^{\circ}C$ during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, $PV=e^{0.3644X-2.21834}$ was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at $4^{\circ}C$.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.