• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.

• 한국포장학회지
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• 제11권2호
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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.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2017년도 제48회 춘계학술대회논문집
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• pp.163-167
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• 2017

유도탄 수명 연장은 유도탄의 교체 비용을 절감할 수 있고 전력을 유지할 수 있으며, 시효성 품목의 수명 평가와 유도탄의 정비와 구성품의 성능 개량으로 구성된다. 그러므로 수명 연장 기술은 체계 개발과 동시에 개발하여 지속적으로 발전시켜야 하며, 많은 분야의 전문 기술과 오랜 기간의 경험과 데이터베이스가 결합된 융합 기술이다.

• 한국신뢰성학회지:신뢰성응용연구
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• 제5권3호
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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.

• 한국식품영양학회지
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• 제9권3호
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• pp.236-241
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• 1996

Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37$^{\circ}C$, pH 6.0 and the lowest agitation were optimum conditions for the production of propionic acid in the scaled up fermentation.

• 미생물학회지
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• 제7권2호
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• 월간포장계
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• 통권365호
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• pp.90-98
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• 2023

• Journal of Microbiology and Biotechnology
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• 제18권3호
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• pp.568-572
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• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP films.

• Food Science and Biotechnology
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• 제15권6호
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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.

• Applied Biological Chemistry
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• 제40권6호
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• pp.541-545
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• 1997

Cocoon silk fibroin hydrolyzate(CSFH)를 이용하여 김치의 저장성 연장 시험을 실시하였다. CSFH를 김치 중량에 대하여 0.3%(w/w), 0.6%, 0.9%의 농도로 첨가하여 제조한 김치는 무첨가한 대조구에 비하여 pH가 높게 나타났으며 산도는 낮게 나타나 김치의 숙성 지연 효과가 있음을 알 수 있었다. CSFH를 첨가한 김치의 경우 젖산균의 수가 무첨가 처리구에 비하여 약간 감소된 경향을 나타내어 젖산균의 생육을 억제하는 효과가 있음을 알 수 있었다. 김치를 첨가한 model system 조건에서 CSFH를 첨가하여 젖산균의 성장을 측정하였을 때 CSFH를 첨가한 처리구의 젖산균 성장 억제 효과가 확실히 나타났다. 따라서 CSFH는 김치 숙성에 관여하고 있는 젖산균의 성장을 억제하여 김치 숙성 지연 효과가 있을 것이라고 사료되었다.