• Journal of Biosystems Engineering
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• 제33권3호
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• pp.167-172
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• 2008

The objective of this study was to investigate the adequate storage method that was able to maintain the high quality of rough rice according to storage methods and period. The quality change of the rough rice during the storage period was evaluated by storage method such as cooling bin using winter cold air, ordinary temperature bin, freezing, refrigeration and indoor storage. Moisture content, brown rice whiteness, hardness, crack ratio and germination ratio were measured in this study. Moisture content of rough rice stored in cooling bin using winter cold air and ordinary temperature bin were decreased by 0.07% and 0.42%, respectively, which were lower than the other storage method. The hardness of brown rice increased in order of storage method such as winter cooling bin, normal bin, freezing storage, refrigeration storage and indoor storage. Crack ratio by indoor and ordinary temperature bin storage were increased by 2.68% and 3.63%, respectively, whereas cooling bin using winter cold air, refrigeration and freezing storage showed below 1.0%. The highest germination rate was found in cooling bin using winter cold air. As a result, cooling bin using winter cold air can be evaluated for the adequate storage method of rough rice.

• 한국수자원학회논문집
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• 제30권6호
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• pp.709-720
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• 1997

다목적 댐의 홍수기 저수지 운영에 있어 댐 규정에 명시된 홍수조절용량이 부족하다고 판단되는 경우, 한정된 저수공간의 탄력적인 이용방안을 강구하여 추가적인 홍수조절용량을 확보하여야 한다. 본 연구에서는 홍수기의 기상특성을 반영하여 홍수기를 시기적으로 구분하고, 구분된 홍수기간별로 각각의 이수목적수위와 치수목적수위를 검토하였다. 검토된 결과를 바탕으로 서로 상반되는 이수와 치수를 함께 고려할 수 있는 방안을 강구하였으며, 이로부터 결정된 홍수기 댐 운영수위를 홍수기 가변제한수위라 정의하였다. 홍수기 가변제한수위를 결정하는 일련의 절차에 대해 대청 다목적 댐을 대상으로 적용하고 그 결과를 분석하였다.

• Human Ecology Research
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• 제59권2호
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• pp.275-286
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

• 한국식품과학회지
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• 제17권2호
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• pp.114-120
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• 1985

한국 고유의 튀김식품으로서 유지(油脂)함량이 약 20%인 약과(藥菓)를 시료로, 튀김기름(기름의 종류와 가열처리여부)과 저장조건(온도, 습도, 형광등 조사여부)을 각각 달리하여 20주동안 저장하면서 산값, 과산화물값, 관능검사를 실시한 결과는 다음과 같다. $5^{\circ}C$저장 실험에서 산값, 과산화물값은 완만하게 증가하였고 13주후에도 과산화물값은 20 meq/kg에 미달하였다. $40^{\circ}C$에서는 산값과 과산화물값은 다소 급격한 증가를 보였으며 산패(酸敗)진행속도가 빠르게 나타났다. 약과의 텍스쳐 변화를 보면 저장습도가 낮은 곳(RH25%)에서는 탈습(脫濕)되어 매우 딱딱한 느낌을 주었고 저장습도가 높은 곳(RH80%)에서는 흡습(吸濕)되어 다소 눅눅해졌다. 튀김기름의 종류에 따른 영향은 저장기간이 경과함에 따라 옥수수기름, 유채유, 콩기름군이 각각 다른 순으로 높은 산값과 과산화물값을 나타냈다. 저장후기에는 유채유-형광등 조사군(照射群)이 모든 실험군 중애서 가장 높은 산값과 과산화물값을 나타냈다. 형광등 조사군은 어두운 곳 저장군에 비해 높은 값을 나타냈고 신선한군에 비해 가열(加熱)처리군이 높은 값을 나타냈다. 관능검사(官能檢査) 점수를 보면 저장기간이 경과함에 따라 산패취(酸敗臭)가 점진적으로 증가하였다. 튀김기름의 종류, 저장조건, 가열처리에 따른 산패취의 차이는 유의적(有意的)으로 나타나지 않았다. 산값과 관능검사 점수사이에는 비록 낮기는 하지만 저장 전기간에 걸쳐 정(正)의 상관관계(相關關係)를 볼 수 있었고 저장기간이 경과할수록 상관계수는 점차 커졌다. 과산화물값과 관능검사 점수사이에는 저장 6주까지는 정(正)의 상관관계가 인정되었으나 저장 9주에는 부(負)의 관계를 나타냈다.

• 한국식품영양학회지
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• 제31권1호
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• 동아시아식생활학회지
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• 제10권4호
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• pp.274-280
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• 2000

The effect of heated oil on human nutrition has recently become of great interest to nutritionists and food chemists. However, the detrimental effect of heated oil has been hardly studied extensively and many problems have still remained unsolved. This study was carried out to investigate the storage stability of the heated oils at room temperature (25$\pm$5$^{\circ}C$), with the variation in storage conditions (addition of spices and herbs) for 7 weeks period. The rancidity of the oils according to storage time and condition was measured and compared with TBA, ferric thiocyanate, and DPPH method. For fresh oil, when stored for 7 weeks at room temperature, her was no significant change in the degree of oxidation. But for the heated oil with frying materials, the degree of oxidation significantly increased at 5 weeks(p<0.05). When stored with spices and herbs, the degree of oxidation significantly decreased with storage period(p<0.05). Antioxidative activity of herbs, especially sage group was higher than that of any other group.

• 한국식생활문화학회지
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• 제39권3호
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• pp.147-155
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• 2024

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (γ-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1^st, 5^th, and 10^th days of storage at 4℃. No significant change in appearance was observed on the 1^st and 5^th days, but changes were observed on the 10^th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

• 인간식물환경학회지
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• 제22권6호
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• pp.583-591
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• 2019

This study was conducted to examine the effects of wet storage solution, transport period and temperature on vase life and quality of cut flowers in standard chrysanthemum 'Jinba'. Immediately after transport, the fresh weight and flower diameter of cut flowers did not show a difference according to wet storage solutions regardless of the transport period, but as the transport period increased, the fresh weight and flower diameter increased. The flower bud stage at harvest was maintained due to the small changes in flower diameter, and the freshness of leaves was better when transported at 5℃ than at 25℃. When transported at 25℃, the longer the transport period, the lower the quality of cut flowers as some petals opened up and showed early flowering after transport. In preservative solutions, quality of cut flowers transported at 25℃ was lower than that at 5℃ due to fresh weight and diameter according to the longer transport period. The vase life of cut flowers was 1.0 day, 0.8 day, and 7.3 days longer when transported for 3, 5, and 7 days respectively at 5℃ than at 25℃. The quality of cut flowers was better due to increase in fresh weight and flower diameter, as well as vase life in wet storage solutions of ClO₂ and Chrysal OVB than in tap water, regardless of transport period and temperature. There was no difference in fresh weight and vase life between ClO₂ and Chrysal OVB, but flower diameter was greater in ClO₂ than in Chrysal OVB. Therefore, for long-term transport of cut standard chrysanthemum 'Jinba', wet storage transport in ClO₂ at 5℃ was found effective in maintaining the quality and vase life of cut flowers.

• 한국토양환경학회지
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• 제2권2호
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• pp.35-51
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• 1997

강원도 평창군 연평면과 용평면 일원에 위치한 백옥포유역과 이목정유역에서 산림의 환경변화(임상차이 및 피해목 벌채)가유출과토양내 수저유능력에 미치는 영향을 구명하기 위하여 1983∼1993년의 유출량, 유출률, 유황곡선등을 분석하였다. 또한 유출 구성성분중 총유출량, 직접유출량, 토양내 가비중, 전공극량, 조공극, 세공극, 투수성, 유출가능수량을 분석하였다. 유출을, 유출량, 유황곡선은 임상이 불량한 이목정유역이 임상이 양호한 백옥포유역보다 높게 나타났으며, 두시험유역 모두에서 전처리기간이 처리기간보다 낮게 나타났다. 또한 벌채에 의한 산림환경변화에 따라 융설촉진 현상이 처리기간에 크게 일어났으며, 융설지연 현상으로 인한 산림효과가 전처리기간에 나타났다 산림환경변화에 따른 토양의 물리적 성질중 가비중, 전공극량(조공극, 세공극), 투수성, 유출가능수량에서도 백옥포유역이 이목정유역보다 양호하였으며, 두 시험유역 모두에서 전처리기간이 처리기간보다 양호한 결과를 나타내어 산림환경 변화에 따른 수자원함양기능의 중요성을 제시하였다.

• Journal of Animal Science and Technology
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• 제54권3호
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• pp.209-217
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• 2012

The objective of this study was to assess the external and internal quality traits of eggs in wholesale egg market in Colombo, Sri Lanka and the effect of storage period in egg quality traits in the same market after receiving the eggs. First, a total of 482 fresh eggs were randomly collected from the above market and external egg quality traits were determined and recorded according to the definitions given in the Specification for Chicken Egg SLS 959:1992. After that, a total of 288 fresh eggs were randomly collected and various external and internal egg quality traits were measured and recorded according to the standard procedures over a storage period of 1, 3 and 5 d after receiving the fresh eggs to the wholesale market. Information about the shops was also collected using a pretested questionnaire. Using the recorded data, shape index, Haugh unit, albumen index and yolk index were calculated for each egg. Average weight, width, length and shape index of the eggs in the sample was 59.96 g, 4.33 cm, 5.78 cm and 75.03, respectively. Average shape index value was much closer to the standard value of 74. From the total sample 80.5% eggs had a normal and sound shape. However only 60.37% of the eggs are in the desirable quality range specified in SLS 959:1992, when the overall shell quality of the sample is considered based on shell cleanliness, defects and shape. The results of the current study indicated that eggs had significant (p<0.05) deterioration of all internal quality parameters tested with increasing storage time. However the effect was not significant (p>0.05) between the storage periods of 3 and 5 d after receiving eggs except for yolk color and yolk height. Desirable category of eggs had reduced and rejections had increased with the storage period. Main problems associated with the particular market were less space availability, higher percentages of dirty eggs, unavailability of proper packaging materials, no standard packaging system for eggs, and not implementing a standard grading system for eggs. Therefore the results of this study suggest that proper egg handling and storage conditions such as low temperature storage may be implemented to increase the proportion of desirable quality eggs in the above market.