• 한국환경과학회지
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• 제29권12호
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• pp.1199-1204
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• 2020

Lentinula edodes mushrooms cultivated under different relative humidities were wrapped at 4℃ and the results of storage characteristics were investigated. Changes in water content of fruiting bodies during the storage period showed the highest water content in fruit bodies harvested from the treatment with the highest relative humidity. The luminosity of the fresh fruiting bodies showed no significant change during the storage period, and the redness was higher in the relative humidity 95% treatment than in the other treatments. According to this study, the relative humidity of the pileus was 65%, and the content of Ergosterol was 0.67 ± 15 g / L at relative humidity of 65%, 80% and 95%. In addition, amino acid analysis and Principal Component Analysis (PCA) confirmed that methionine was the main cause of changes in storage time and relative humidity.

• Food Science and Biotechnology
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• 제17권3호
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• pp.534-539
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• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

• 태양에너지
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• 제12권1호
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• pp.81-87
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• 1992

본 연구의 목적은 건물의 냉난방에 이용되는 현열이용형 축열조의 축열 특성을 규명하는데 있었다. 실험에 사용된 축열재는 자갈이었으며 일정한 온도조건하에서 축열재 사이를 통과하는 유체의 유동속도와 자갈의 크기별로 실험을 하였다. 자갈의 크기와 유속을 변화시켜 축열량과 축열효율을 실험적으로 구한 결과 축열재의 충진율이 72.5%이고 유속이 0.14m/s일 때가 최단시간 내에 최대축열량에 도달하였으며, 축열효율도 가장 높았다.

• 한국포장학회지
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• 제4권2호
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• pp.45-57
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• 1998

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{\circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

• 한국식품조리과학회지
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• 제26권5호
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• pp.586-595
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• 2010

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

• 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.

• 한국식품조리과학회지
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• 제21권1호
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• pp.18-23
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• 2005

The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol, ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as mouth feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at $-20^{\circ}C$ for 30 days.

• Asian-Australasian Journal of Animal Sciences
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• 제20권4호
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• 한국식품조리과학회지
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• 제24권4호
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• 방사성폐기물학회지
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• 제20권3호
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• pp.297-306
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• 2022

The acoustic emission (AE) is proposed as a feasible method for the real-time monitoring of the structural damage evolution in concrete materials that are typically used in the storage of nuclear wastes. However, the characteristics of AE signals emitted from concrete structures subjected to various environmental conditions are poorly identified. Therefore, this study examines the AE characteristics of the concrete structures during uniaxial compression, where the storage temperature and immersion conditions of the concrete specimens varied from 15℃ to 75℃ and from completely dry to water-immersion, respectively. Compared with the dry specimens, the water-immersed specimens exhibited significantly reduced uniaxial compressive strengths by approximately 26%, total AE energy by approximately 90%, and max RA value by approximately 70%. As the treatment temperature increased, the strength and AE parameters, such as AE count, AE energy, and RA value, of the dry specimens increased; however, the temperature effect was only minimal for the immersed specimens. This study suggests that the AE technique can capture the mechanical damage evolution of concrete materials, but their AE characteristics can vary with respect to the storage conditions.