• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.33-37
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• 2016

One-way degassing valves usually designed for coffee packaging are recently applied to the various food packaging such as fermented health functional food or home meal replacement (HMR) packaging. The optimized degassing pressure by food product is important factor for keeping effective freshness and improving preservation of the food, therefore the development of degassing valves specified with various open pressure is needed. In this study, the mechanical characteristics of the degassing valve with ring type rubber disk were analyzed and a mathematical model was developed to predict the open pressure of the valve. The model was verified with test results derived from several available valves, and it may be useful in designing and developing a new valve.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.379-394
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• 1994

The purpose of this study was to identify the correlation between the factors influencing on housewives' decision-making processes of organic foods and the relating variables, and the 5 stages of decision-making processes of the EBK model is utilized in this study. The sample was selected from 411 housewives living in Seoul from 1st of September through 20th of September, 1993. Frequency, Percentage, Mean, Factor analysis, One-way ANOVA, Duncan's multiple range test, t-Test, Correlation, Multiple regression analysis and Path analysis were measured. Major results are as follows: 1. Purchasing motivation of the organic foods were in order of the health care, nutritive value and taste care. 2. The major informations source for the knowledge of organic foods were in order of TV/radio, newspaper/magazine, recommendations informations and advice through a family/friends/acquaintances. 3. Evalution criteria in shopping of organic foods, the total degree of consideration over the purchasing factors of organic foods was fairly high level: consumers thought much of the sanitation/freshness, nutritive value and the food safety. In this regard opinion leaders was dominantly mass media. Consumers have a tendency to purchase organic foods in consideration of their children and husband. 4. Major place to purchase organic foods are super markets and department stores. And When shopping organic foods, housewives by all means confirm the check points in their own mind, which were expiry date, manufactured date and packing condition, but unexpectedly manufactured company was out of concern. 5. Housewives usually satisfy with decision after purchasing organic foods, while they were fairly unsatisfied with the price, quality, incomplete description for ingredients and manufactured date. 6. The variables influencing to the sincerity when selecting the most desired organic foods is how be cares about the natural freshness of the foods and the types of residents in order. Another interesting tendency is the richer they are very considerate to decide. It is to say the people who cares more about the natural freshness is the sincerer when making decision and also the class who lives in the apartment house enjoying high income do not easily accept the product quality.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.297-301
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• 1992

To investigate effects of the surface finishing methods (A : conventional press stone, B : enclosing in polyethylene (PE) bag, C : press-tone wrapped with PE film and D : covered with Chinese cabbage leaves 4cm in thickness on Kimchi) on Kimchi quality, pH-values, redness, film forming yeast growth, hardness and sensory quality of Kimchi during storage (for 60 days, at $10{\pm}5^{\circ}C$) in glass vessel $(11{\times}30cm)$ were investigated. pH of the top layer of A, C and D sample were higher than the optimum pH (4.2) of Kimchi, film forming yeast occurred on the surface of Kimchi, color of top layer Kimchi juice was darkened, and panel score of freshness and firmness was significantly worse (p<0.01) than that of sample B. However, in the case of Kimchi stored in PE bag (B), film forming yeast were can't detected visually in the surface of Kimchi, pH values were low as good quality Kimchi, freshness and firmness panel scores and hardness were significantly better (p<0.01) than A, C and D, and redness of juice of top layer of B was also preserved clearly for 60 days. Accordingly among the four surface finishing methods, the B-method was most effective in preserving of y of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.343-349
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• 1987

This study was executed to investigate proper storage conditions for freshness of lunch-box and prevention of lunch-box borne illness. When boiled rice was put into the empty lunch-box without cooling, temperature of the lunch-box was $70^{\circ}C$ to be able to destroy vegetative cell of microoganism in the lunch-box. Temperature of the side-dish canister that is placed on the hot lunch-box was increased from $15^{\circ}C$ to $53^{\circ}C$. The use of the insulator(one to two layer) between the lunch-box and side-dish canister was effective in insulation of the heat that is conducted from the hot lunch-box to the side-dish canister. The insulation layer(asbestos) was also effective to inhibit the decrease of pH value and growth of microoganisms in the toiled rice and side-dish during storage of the lunch-box. The number of microoganisms in the lunch-box covered without cooling was less than in the case of lunch-box covered after cooling; however, the amount of generation in condensed water that is responsible for swelling of boiled rice in the lunch-box occurred much more in the one than in the other, and was a little generated in the case of high temperature storage, insulator use, and when covering the lunch-box after cooling, and pre-evaporation by stirring boiled rice in the cooking pot before filling it. In addition, inserting the heat insulators on and bottom of the lunch-box the boiled rice can be eaten without coldness in winter season.

• Food Science and Preservation
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• v.14 no.6
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• pp.571-577
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• 2007

Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at $10^{\circ}C$ were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.13-18
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• 1977

In order to improve the storage ability of Spur Red Delicious apple, calcium ingredients were applied to the apple tree during the growing period, and then the effects of calcium on appearances and respiratory activity of harvest apples were investigated during the storage period. The results of this work were summarized as follows: 1. The freshness of apples treated by calcium compounds reached $73{\sim}78%$, but that of control group was 68% by March of next year. 2. The respiratory rate of the apples that had been applied the high concentration of ammonium sulfate in field during the growing period, was accelerated rather than control group, and that of calcium treatment groups was continuously inhibited during the storage period. 3. The direct foliar application of calcium compounds in the field was more effective than dipping apples in calcium chloride solution for better quality and improving storage ability after harvest. 4. The freshness and hardness relatively not much decreased in calcium treatment groups even after 5 month storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.35-41
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• 2013

This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at $15^{\circ}C$. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

• Food Science and Preservation
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• v.15 no.2
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• pp.185-190
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• 2008

We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi ${\times}$ ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (${\pm}3.66$) to 81.56% (${\pm}1.38$). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was $12-14^{\circ}$Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (${\pm}2.03$) to 12.78% (${\pm}0.75$). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.15-23
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• 1981

Protein compositions of filefish (Navoden modestus) skeletal muscle and their changes in postmortem with reference to freshness kept at $0^{\circ}C$ were investigated. The muscle protein was approximately composed of $31\%\;sarcoplasmic,\;55\%$ myofibrillar, $10\%$residual intracellular, and $4\%$stroma protein. The sarcoplasmic and myofibrillar protein decreased while the residual intracellular protein increased with the decline of freshness during post-mortem lapse. In the analysis of electrophoretograms and its densitograms, the myofibrillar protein resembled to other fishes in protein composition: $70\%$ actin and myosin, $20\%$ regulatory proteins, and $10\%$ unknown proteins. And most of the residual intracellular protein was estimated as myofibrillar protein. Troponin T, troponin C and myosin light chain 2 of the myofibrillar protein constituents were decreased during storage. Amino acid composition of the protein from the at-death muscla was similar to those of other fishes except that tryptophan and sulfur-containing amino acids were scant. Proline and cysteine were remarkably decreased whereas leucine, isoleucine and phenylalanine were slightly increased in the protein from the muscle lapsed of 18 days. In free amino acid composition, alanine, glycine, lysine, and especially taurine were rich in the at-death muscle. The muscle lapsed of 18 days showed an increase of taurine, histidine, valine and methionine, and a decrease of lysine, arginine, aspartic acid, threonine, leucine, and isoleucine.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.