• 산업식품공학
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• 제21권4호
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• pp.312-317
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• 2017

감모율에 영향을 주는 인자를 파악하고 온습도 변화, 제상수, VPD방법을 이용해 감모율을 예측하였으며 실제 감모율과 비교분석을 진행하였다. 저장고 내부의 습도변화를 이용하여 예측한 결과 질소주입과정보다 유닛쿨러의 운전과정에서 발생하는 응축 결상 수분배출 과정이 지배적인 영향을준다. 또한 온습도를 이용한 감모율 예측방법이 실제 감모율과 가장 근사값을 나타냈다. 제상수를 이용해 예측한 결과 감모량은 유닛쿨러의 운전율이 높아질수록 많아졌으며 온습도를 이용한 예측방법보다 운전특성에 따른 감모율 변화가 더 뚜렷하게 나타났다. 이때 유닛쿨러의 운전율은 외기온도와 비례하였으며, 저장고 내부에서 응축된 수분량의 계측이 어렵기 때문에 실제 감모율과 오차가 발생한 것으로 보인다. VPD를 이용한 감모율 예측은 증산계수(K-value)의 영향이 지배적이며, 보고되어진 본 연구에서 이용한 후지사과의 증산계수값(42)에 대한 검증이 필요하다. 본 연구에서 후지사과의 K-value를 30으로 수정하였을 때 가장 근사한 예측값을 계산할 수 있었다.

• Fisheries and Aquatic Sciences
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• 제13권2호
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• pp.89-95
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• 2010

This study was conducted to investigate the efficacy of using a coating of gelatin extracted from refiner discharge to extend the shelf life of salmon during cold storage ($5^{\circ}C$). Relative percentage of moisture loss in gelatin-coated salmon during cold storage was less than that of uncoated salmon. The treatment of salmon with gelatin reduced volatile basic nitrogen (VBN) formation throughout the entire storage period. Measurements of the peroxide value (POV), fatty acid composition, and (20:5n-3+22:6n-3)/16:0 ratio during cold storage indicated that the coating of salmon with gelatin from refiner discharge effectively suppressed lipid oxidation over the entire storage period. The extent of sensory color change during cold storage was less in the gelatin-coated than in the uncoated salmon. From the results of chemical measurements, such as relative moisture content, VBN, POV, fatty acid composition, (20:5n-3+22:6n-3)/16:0 ratio, and sensory color change, the conclusion was made that the coating treatment of salmon with refiner discharge gelatin effectively suppressed moisture loss, lipid oxidation, and color deterioration over the entire storage period.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.233-242
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• 1995

This study was conducted to determine the effects of storage conditions on apples treated with postharvest fungicides, benomyl and bitertanol. The fungicideds were applied to control Postharverst disease in apples during CA and cold storage. The stored Apple were tested monthly for weight loss, flesh firmness, titratable acidity, prix and free sugar. Relative to the control group, the pstharvest fungicide stoup had less disease. The fungicide treated apples stored in CA had a higher measured weight, better firmness and maintained acidity, prix and free sugar when compared to the control stoup monthly and after 200days. The fungicide treated apples in cold storage maintained their quality for 120days.

• 한국동물위생학회지
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• 제25권1호
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• pp.15-22
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• 2002

This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition. Fresh eggs were stored at cold condition ($5^{\circ}C$, relative humidity ; RH :$65\pm$3%) and room condition($25^{\circ}C$, RH :$40\pm$3%) during 10 weeks and examined microbiological quality, weight loss and interior quality periodically. Weight loss was indicated 17.93% at room condition and 2.56% at cold condition. The pH of egg white and yolk were increased from 7.94 to 9.03(average 13.72%) and from 6.16 to 6.57(average 6.65%) at cold condition and from 7.94 to 9.54(average 20.15%) and from 6.16 to 6.90(average 12.01%) at room condition respectively. But pH of egg white and yolk did not showed significant difference between before molting and after molting. Haugh unit was decreased from 82.0 to <30 at room condition after 3 weeks. The most frequent bacteria isolated were E coli, Staphylococcus leutus, S saprophyticus, Citrobacter freundii, Klebsiella oxytoca, Providencia rettgeri, and Pontoea spp. It was recommended that shelf life of unrefrigerated eggs would not be longer than 21 days at room temperature in summer.

• 한국식품영양과학회지
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• 제16권3호
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• pp.55-61
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• 1987

산란노계육(産卵老鷄肉)(Arbor Acres, 72주령(週齡))의 가슴근육과 다리근육을 냉장 및 동결저장하면서 pH, 단백질의 추출성, 근원섬유단백질의 ATPase 활성, 소편화, 냉동감량 및 드립량의 변화를 비교하였다. 가슴근육과 다리근육의 pH는 각각 냉장 1일 및 동결저장 1주에 가장 낮았다. 근원섬유단백질의 추출성은 냉장기간이 경과하면서 점차 증가하였으며, 동결저장에서는 1주에 가장 높은 수준을 보였다. 근원섬유단백질의 $Mg^{2+}-ATPase$활성은 냉장 1일 및 동결저장 1주에 각각 높게 나타났다. 근원섬유의 소편화 정도는 냉장 1일 및 동결저장 1주에 크게 변화하였으며 냉동감량과 드립량은 동결저장 기간이 경과하면서 점차 많아졌다. 냉장 및 동결저장 중 가슴근육은 다리근육에 비하여 pH가 낮았고, 근원섬유단백질의 추출성, $Mg^{2+}-ATPase$활성, 드립량 및 소편화 정도가 높았으나 저장기간 중 변화되는 양상은 비슷하였다.

• 한국자원식물학회지
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• 제25권5호
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• pp.591-595
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• 2012

온실을 이용한 상온 저장시설의 실용화 가능성을 예측해보고 '창녕대고'와 '터보' 양파의 저장성을 비교해 보고자 3개월간 저온과 상온조건에서 품질변화를 조사하였다. 중량 감소율은 저장기간 동안 지속적으로 증가하였으며 저온저장시 3개월 후 약 2% 정도 감소하였고 상온저장의 경우 약 4% 감소를 나타내었다. 저장 전후의 경도를 비교한 결과 저장 조건 및 품종 간에 따른 유의한 차이는 인정되지 않았으나 수확직후의 경도에 비해 3개월 저장 후 경도가 두 품종 모두 감소하는 경향을 나타내었다. 양파 외피의 착색정도를 나타내는 Hunter a 값은 두 품종 모두 상온저장한 양파가 저온저장 처리에 비해 높은 값을 나타내었으며 이는 상온저장한 양파의 외피가 건조되면서 착색된 것으로 사료된다. Hunter L 값은 저장조건에 관계없이 저장일수에 따라 감소하는 경향을 나타내었다. 부패율은 상온저장시 창녕대고에 비해 터보 품종이 7.8%로 현저히 낮았으며, 저온 저장시 두 품종 모두 2% 미만의 부패율을 나타났다. 따라서 온실을 이용하여 상온저장 할 경우 저장 가능기간으로는 3개월 이내가 적당할 것으로 예측되며 저장성이 강한 품종을 이용할 경우 저장기간을 더 연장할 수 있을 것으로 판단된다.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.184-192
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• 2016

Purpose: To solve the decay phenomenon of Hanfu apples that occurs during storage and obtain the best environmental parameters for preserving Hanfu apples using Fluent. Methods: Preservation storage was designed by analyzing the characteristics of Hanfu-apple storage and the natural environment in northeast China. The boundary conditions and simulation of a preservation model were established. Results: Compared with the initial values, the hardness decreased by $1.95kg/cm^2$, the sugar-acid ratio decreased by 20.43, and weight-loss rate was 3.98%. Conclusion: The results for the temperature field and velocity field of the empty storage were analyzed using Fluent. Hanfu apples can maintain good quality during the period of storage, according to our analysis of the Hanfu-apple hardness, weight loss, and change in the sugar-acid ratio during the 90-day preservation period.

• 한국축산식품학회지
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• 제21권3호
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• pp.227-234
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• 2001

This study was conducted to determine the effects of microperforated film on the quality and shelf-life improvements of pork bellies during cold storage. Samples were stored for 14 days at 0$\pm$1$^{\circ}C$ and 55$\pm$10% r.h.. The packaging treatments were the unpackaged sample as control, the wrapped sampled with microperforated polypropylene film(MPF) and unperforated PP film(PPF), respectively. After 10 days, the counts of all kinds of microorganisms investigated tended to be the lowest in the control samples, and followed by MPF and PPF. The 'a' value for PPF was significantly lower than the values for control and MPF at 14 day. The 'L' values for MPF measured after 10 days were significantly lower than those of PPF and higher than those for control. After 4 days of storage, the 'b' values for PPF showed significantly lower than those of MPF. As storage time elapsed, percent weight loss was the highest in the control samples followed by those from MPF and PPF. Sensory analyses showed that MPF samples tended to be evaluated higher in all parameters than the control and PPF samples after 7 days. It is concluded that microperforated film wrapping can be used efficiently for maintaining the quality of fresh pork bellies during cold storage and retail display.

• 한국축산식품학회지
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• 제21권1호
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• pp.47-55
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• 2001

This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at $0^{\circ}C$. The pH of samples was tended to be increased until 3 weeks storage. The water holding capacity of samples was not affected by marbling and maturity score. Lightness value of all samples was not changed, whereas redness value of high marbling samples was significantly(p<0.05) higher than that of low marbling samples. Purge loss of high marbling samples was significantly(p<0.05) lower than that of low marbling samples. These results indicate that high marbling and low maturity has better meat quality than low marbling and high maturity in Hanwoo.

• Fisheries and Aquatic Sciences
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• 제26권10호
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• pp.593-604
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• 2023

Post-harvest handling and hygienic level of aquatic products significantly affect the quality and level of safety. Cold chain control is one of the determining factors for the quality of fish and the bacterial community that grows on the fish. Identification of spoilage bacteria and pathogens in aquatic products must be made because it will determine the physical and chemical quality. A molecular identification method with high sensitivity is the solution. This study aims to identify the quality of fish and bacterial communities that grow. The research procedures included sample collection, pH measurement, drip loss measurement, transportation and cold storage treatment, DNA extraction, DNA sequencing, sequence analysis, and bioinformatics analysis. The conclusion obtained from this study is that the simulation of the cold chain system applied to eastern little tuna does not significantly affect changes in the water activity value, pH, and drip loss. The insignificant change indicates that the eastern little tuna samples are still in good quality. The bioinformatics analysis showed the highest diversity and abundance of the bacterial community came from the Gammaproteobacterial class.