• 한국유기농업학회지
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• 제30권2호
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• pp.291-302
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• 2022

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

• 무역상무연구
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• 제59권
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• pp.81-112
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• 2013

This article intends to examine main features of revision in relation to the duration of cover in the Institute Cargo Clauses 2009 and the results of analysis are as followings. First, the cover, which had been "warehouse to warehouse", has been extended to what may be called "shelf to unloading". Thus the insurance attaches when the goods are first moved within the warehouse or place of storage at the named place for the purpose of immediate loading for the commencement of transit. Secondly, the new termination Clause 8.1.3 requires an election by the assured, or their employees, to use a vehicle or container, for storage other than in the ordinary course of transit. Thirdly, Clause 10.1, which deals with the assured's voluntary change of voyage, was amended to solve the problem that the words "held covered" could be misunderstood by an assured without specialist knowledge of English marine insurance law to be a guarantee of cover, even where cover would not be commercially available. Finally, Clause 10.2 is designed to solve the so-called "phantom ship problem", arising from the harsh decision in The Prestrioka. The new Clause 10.2 provides protection for an innocent assured in the situation of a phantom ship.

• 한국수자원학회논문집
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• 제34권5호
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• pp.415-426
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• 2001

재해영향평가제도가 시행된 이후 평가서에는 홍수량 산정 및 개발로 인해 증가된 유출량에 대한 대처방안으로 저류지용량을 산정할 때 임계지속기간의 개념을 도입하여 각종 수문량이 산정된다. 임계지속기간은 수공구조물의 종류, 유역특성과 계획강우의 시간적분포 및 재현기가, 유출모형에 따라 변화한다. 본 연구에서는 저류지 설계시 소요용량을 결정하기 위해 기존 연구에서 제안한 바 있는 저류비의 개념을 이용하여 산정된 저류지용량과 강우지속기간에 따른 저류지용적이 최대가 되는 때의 저류지용적 등을 비교·분석함으로써 저류지 설계시 적정용량을 산정하는 방법을 제안하였다. 추후 유출수문곡선으로부터 최대부하를 야기시키는 계획강우의 임계지속기간을 정하는 문제는 다양한 유출모형과 실적자료를 통한 강우-유출해석과 연계시켜야 할 것으로 판단된다.

• Food Science and Biotechnology
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• 제15권5호
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• pp.688-693
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• 2006

Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$. During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$, and 1 week at $4^{\circ}C$), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.

• 한국자원식물학회지
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• 제18권3호
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• pp.497-504
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• 2005

개맨드라미의 종자 발아는 수확직후에는 $GA_3$ 200 ppm 까지는 처리 농도가 증가할수록 발아율이 증가하는 경향이었고, $GA_3$처리 6시간에서 24시간까지는 시간이 증가할수록 발아율이 증가하는 경향이었으며 $GA_3$ 200 ppm 24시간처리에서 $52\%$ 발아율로 가장 높았다. 개맨드라미의 수확직후 종자의 발아는 파종 후 3일부터 시작되어 6일이면 거의 발아가 되는 것으로 나타났다. 개맨드라미의 종자를 수확 후에 바로 발아시킨 것은 $12\%$의 발아율을 나타낸 반면 $22{\pm}2^{\circ}C$에 2주 저장은 $43\%$를 보였고, 저장기간이 길어질수록 발아율이 증가하여 12주 저장의 발아율은 $84\%$까지 증가하였다. 그러나 $5^{\circ}C$의 저장에서는 2주 저장이 $18\%$의 발아율을 보였고, 12주 저장에서는 $26\%$의 발아율을 나타냈고, $0^{\circ}C$와 $70^{\circ}C$의 저장에서는 저장기간이 길어질수록 발아율이 낮아지는 경향을 나타내어 12주 저장에서 는 $8-9\%$로 낮아졌다. 종자를 16주간, $22{\pm}2^{\circ}C$에 저장한 후에 발아율은 $82-84\%$로 높게 나타났고, 여기에 $GA_3$ 50 ppm에서 $GA_3$ 400 ppm 및 6시간에서 24시간 농도와 처리시간에 크게 관계없이 $94-99\%$의 높은 발아율을 나타냈다. 저장 후의 개맨드라미 종자의 발아는 파종 후 2일이면 대부분되고 4일이면 발아가 완료되는 것으로 나타났다.

• Journal of Biosystems Engineering
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• 제16권3호
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• pp.281-289
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• 1991

During the storage and transport of fruits in the bulk state, significant damage by dead load may occur. To reduce such damage, the prediction model of allowable pile depth, duration and optimum thickness of packaging cushion for fruits was developed in this study. From the preliminary experiment and some assumptions, the derived equations were verified to be a good prediction of the above three parameters.

• 한국산림과학회지
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• 제99권4호
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• pp.618-624
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• 2010

본 연구는 멸종위기에 처한 꼬리겨우살이 종자로부터 기내배양체계 기반확립을 위해 기내 종자발아 실험을 실시하였다. 꼬리겨우살이 종자는 배지에 치상 1주 후 원기근이 형성되어 발아가 진행되었다. 배지종류와 viscin 유 무에 따른 꼬리겨우살이의 기내 종자발아율은 viscin이 제거된 종자를 SH 배지에 치상하였을 때 가장 높은 발아율(69%)을 나타냈고, 고형지지물 종류와 농도에 따른 발아율은 0.35% gelrite 첨가 시 가장 높은 발아율(75%)을 보였다. 저장 기간과 저장 상태에 따른 발아율은 채집 직후(3일 후) 조건에서 가장 높은 발아율을 나타냈고, 저장기간이 8주, 16주로 길어짐에 따라 발아율은 감소하였다. 흡착판과 흡기근은 White 기본배지에 치상하였을 때 각각 95%, 8%의 형성율을 나타내었다. 꼬리겨우살이의 기내 종자발아과정은 원기근 형성, 흡착판 형성, 흡기근 형성 순으로 진행되었다.

• 한국태양에너지학회 논문집
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• 제24권1호
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• pp.7-12
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• 2004

Mixtures type PCM, $H_2O$-NaOH that has relatively large capacity of the latent heat and long duration of phase change temperature was developed and experimentally analyzed for the low temperature storage of the food and medical products. The results could be summarized as follows; 1. Borax as nucleating agent and acrylic polymer as thickening agent were added to $H_2O$ to prevent the supercooling and phase separation. 2. Phase change (solid$\leftrightarrows$liquid) duration of $H_2O$ added with NaOH was prolonged longer 50% than that of pure $H_2O$. 3. Phase change temperature of the latent heat material, $H_2O$-NaOH was $1.5\sim2^{\circ}C$ the maximum latent Heat was 279 kJ/kg at the NaOH addition of 1.3 wt.%. 4. The specific heat of $H_2O$-NaOH at the solid and liquid state was increased in proportion to the wt.% of NaOH, when NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the specific heat of the solid state was increased from 3.19 kJ/kg to 5.84 kJ/kg and that of liquid state from 7.8 kJ/kg to 10.28 kJ/kg. 5. When NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the total heat storage capacity composed of sensible and latent heat was $313\sim331.3$ kJ/kg and the maximum heat storage capacity was occurred at NaOH addition of 1.30 wt. %.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• 한국산림과학회지
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• 제110권3호
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• pp.406-418
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• 2021

연구는 굴참나무와 느티나무 노지묘 및 용기묘를 대상으로 식재 전까지 우수한 묘목품질을 유지하기 위한 최적 묘목 저장 기술을 구명하고자 수행되었다. 저온저장 온도(냉장 2℃, 냉동 -2℃)와 기간(0, 15, 30, 60, 120, 180, 240, 300, 360일)에 따른 묘목의 비구조성탄수화물 함량 및 줄기 함수율과 식재 후 묘목 생존율 및 건중량을 조사·분석하였다. 굴참나무와 느티나무 두 수종 모두 저장 기간이 길어질수록 비구조성탄수화물 함량과 줄기함수율이 감소하였으며, 180~240일 이후 비구조성탄수화물 함량이 급격히 감소하는 것을 확인하였다. 저장 기간이 길어질수록 냉장보다는 냉동 조건이 낮은 감소율을 보였다. 줄기함수율은 두 수종 모두 노지묘보다 용기묘, 냉장보다 냉동 저장 조건에서 감소율이 낮았다. 식재 후 생존율은 두 수종 모두 냉장 저장은 60일, 냉동 저장은 180일 이후 급격히 감소하였다. 비구조성탄수화물 함량이 20 mg g^-1 이하로 감소하면, 굴참나무와 느티나무 모두 60% 이하의 식재 후 묘목 생존율을 보였다. 또한, 저장 전 줄기함수율 기준으로 굴참나무는 약 30%, 느티나무는 약 20% 감소 시 80% 이하의 생존율을 나타냈다. 본 연구 결과, 굴참나무와 느티나무 묘목의 저장 방식으로 2개월 미만의 단기저장은 냉장(1~2℃), 2~6개월 동안의 장기저장은 냉동(-2~-4℃)이 적정한 것으로 판단된다. 향후 조림 전 묘목 수확 및 관리 시스템과 연계하여 적정 묘목 저장 조건의 적용은 우수한 품질의 묘목 생산과 함께 조림 성과 향상을 기대할 수 있을 것이다.