• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.20-27
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• 2016

Ethylene gas is a natural hormone that directly affects the freshness of agricultural products, so it is very important for the maintenance of freshness to remove ethylene gas from corrugated board boxes. Many methods for the removal of this and other gases have been reported. In this study, the utilization of an absorbent using activated carbon was adopted for the removal of ethylene gas from a corrugated board box. Activated carbon powders were prepared by grinding in a laboratory and were used to treat the surface and to laminate paperboards with a starch solution. The ethylene gas absorption was evaluated by using a gas chromatography to measure the residual ethylene gas concentration. About 60% of the ethylene gas was absorbed by the activated carbon itself. However, the paperboards that were surface-treated and laminated with starch and activated carbon showed lower than 20% ethylene gas absorption. This was because the starch and smaller particles of activated carbon blocked the surface pores of activated carbon particles. Therefore, either the use of the binders must be minimized for the surface treatment of paperboards, or activated carbon packs can be used as absorbents in corrugated boxes.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.115-125
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• 2022

The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5℃, 10℃ and 20℃ for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20℃ regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5℃ or 10℃ was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.59-65
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• 2023

The aim of this study was to examine the effect of packaging on the quality maintenance of paprika (Capsicum annuum L. cv. Sirocco) stored at three different temperatures. Paprika was either unpacked (control) or packed with individual PP (propylene) film and stored at 10℃ and 20℃ for 30 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with PP film at 10℃ showed fewer quality changes compared to unpacked paprika stored at the other temperatures. Commercial properties tended to decrease rapidly during storage at 20℃ with unpacked paprika. The degree of fresh weight loss was significantly lower in packed paprika at 10℃ compared to unpacked paprika stored at other temperatures. It was found that general appearance, soluble solids content, and hardness were complexly affected by storage temperature and PP film packaging. A storage temperature of 10℃ was effective in maintaining freshness, and paprika packed in PP film maintained greater freshness than unpacked paprika. Our results showed that packaging is necessary to preserve the freshness and improve the marketability of paprika in the domestic market.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.3
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• pp.1035-1056
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• 2015

The efficiency of live Peer-to-Peer (P2P) streaming protocols depends on the appropriateness and the management abilities of their underlying overlay multicast. While a tree overlay structure confines transmission delays efficiently by maintaining deterministic delivery paths, an overlay mesh structure provides adequate resiliency to peers dynamics and easy maintenance. On the other hand, content freshness, playback fluidity and streaming continuity are still challenging issues that require viable solutions. In this paper, we propose a Hybrid Live P2P Streaming Protocol (HLPSP) based on a hybrid overlay multicast that integrates the efficiency of both the tree and mesh structures. Extensive simulations using OMNET++ are conducted to investigate the efficiency of HLPSP in terms of relevant performance metrics, and position HLPSP with respect to DenaCast the enhanced version of the well-known CoolStreaming protocol. Simulation results show that HLPSP outperforms DenaCast in terms of startup delay, end-to-end delay, play-back delay and data loss.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.4
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• pp.1159-1162
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• 2004

We studied on the production of the ceramic by the mineral-Oriental medicine and the property of the clean active water depositting on the ceramic stone. The results are as follows: We properly mixed of maifanshi, mica, ochre, and added to a small amount cinnabar, and therefore formed the ceramic stone. By the plasticity process and the irradiating magnetic force recovered the disappeared a part of constitutent elements. The recovered effects were become higher the freshness, maintenance, deodoriztion, clean water. As well as having the ability on capture of the notoxious heavy metal on human. The ceramic powder were mixed proper dose maifanshi, mica. And the powder had ionization, absorption, adhesion by the plasticity process and magnetic force. The clean active water of depositting on the ceramic stone during 24hours were observed significant the content of micro element, dissolved oxygen, abstraction on Herbs.

• Journal of Advanced Marine Engineering and Technology
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• v.27 no.2
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• pp.280-288
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• 2003

We need refrigeration system which can maintain the freshness of agricultural products, because of being distance from a tiller to a consumer. Vacuum Pre-cooling system has an advantage in quality maintenance through vapid cooling down by using latent heat of evaporation of stored products. A number or thawing methods in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital costs and running cost. These damages are, it is claimed, either eliminated or improved by the vacuum thawing system. An experimental study on the pre-cooling for the bean sprouts and cabbage, and thawing for hairtail and croaker by the low temperature vacuum system were carried out. The cabbage cooling time with this Pre-cooling vacuum system took about 60 minutes to reach from $23.2^{circ}C to 4.5^{\circ}C$ at 5 mmHg abs. ($6.66\times10^{-4}$ MPa). The croaker thawing time with this low temperature vacuum thawing system took about 170 minutes to reach from $-10.3^{circ}C to -0.8^{\circ}C$ at 20 mmHg abs ($2.67\tiems10^{-3}$MPa). The vacuum Pre-cooling and thawing system have merits compared with present systems in their short intervals to cool down and to thaw without any quality losses.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.165-190
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• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Journal of Community Nutrition
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• v.7 no.1
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• pp.8-20
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• 2005

The study purpose was to examine which factors including health perceptions & behaviors, psychosocial factors, dietary intakes were different by stages of change to reduce fast food consumption among university students. Survey data(n = 341) were analyzed using X$^2$ test or analysis of variance. With respect to stages of change, $17\%$ were in the precontemplation ; $21.4\%$ for contemplation, $19.7\%$ for preparation, 11.7% for action, and $30.2\%$ for the maintenance stage. Frequency of fast food consumption (p < 0.001), health status, interest toward health, and exercising behavior (p < 0.05) differed significantly by stages of change. Demographics and nutrient intakes, however, had no association with stages of change. Those in precontemplation through preparation stages felt more strongly on the advantages such as taste, satiety, cleanness of restaurants (p < 0.001), and diverse menus (p < 0.05). Compared to maintainers or actors, pre-contemplators agreed less to the disadvantages of eating fast foods, including sanitary problems (p < 0.001), overeating, indigestion, decreased vegetable intakes (p < 0.01) and loss of freshness (p < 0.05). Influence of significant others (e.g., friends, siblings, parents) significantly differed by stages of change. Compared with maintainers, those in preaction stages felt less control over facilitators or situations for fast food consumption. These included 'others like fast foods', 'providing standard meals', 'when I don't have foods for meals'(p < 0.001), availability, advertisement, 'socially popular', 'when I feel hungry'(p < 0.01), and 'when I don't like to prepare meals' (p < 0.05). These results suggested that nutrition education be planned considering one's stages of change for fast food consumption. For those in preaction stages, it is desirable to use motivational strategies to increase benefits and remove barriers of change, and help to develop skills to deal with situations or factors for fast food consumption. The support from friends or families is also needed to move to further stages.