• Title/Summary/Keyword: marketability

Search Result 356, Processing Time 0.042 seconds

Effects of Packing Materials on the Keeping Freshness of Chinese Chives(Allium Tubersum Rottler) at Low Temperature Storage (부추 저온저장시 선도유지에 미치는 포장재료의 효과)

  • Kim, Chang-Bae;Lee, Suk-Hee;Kim, Jong-Su;Yoon, Jae-Tak;Kim, Tak
    • Food Science and Preservation
    • /
    • v.6 no.3
    • /
    • pp.270-275
    • /
    • 1999
  • During the storage period of chives(Allium Tubersum fouler) at low temperature(4-5$^{\circ}C$), weight loss in chives by the packages of LDPE, p.p and HDPE film was decreased less than 1%, however that of chives unpacked was remarkably increased as time went by. Soluble solids of unpacked chives was decreased from 6.0 to 4.6 $^{\circ}$Brix after 2 weeks storage and that of LDPE film sealed was lessened to 4.9-5.9 $^{\circ}$Brix, the treatment of deaeration showed a tendency to decrease a lot to 4.5-4.7 $^{\circ}$Brix. The vitamin C content of chives unpacked was 37.1mg% at before storage, but after one week decreased very much to 15.2mg%, and that in chives packed by the different methods was visibly lessened after 2 weeks storage. the Vitamin C content in chives processed by deaeration sealing method was lessened compared to that at chives processed by sealing only. In the bag of chives packed by HDPE film had low CO$_2$ and C$_2$H$_4$ concentration and the gas concentration in the bag of chives processed by P.P. film was increased as storage period went by. Conclusively the freshness of chives packaged by LDPE and HDPE film maintained for 3 weeks, at P.P film for 2 weeks, but the marketability of chives unpacked was degraded in 3-4 days.

  • PDF

Changes in the quality of frozen vegetables during storage (저장기간에 따른 동결채소의 품질 변화)

  • Lee, Hye-Ok;Lee, Young-Joo;Kim, Ji-Young;Kwon, Ki-Hyun;Kim, Byeong-Sam
    • Food Science and Preservation
    • /
    • v.20 no.3
    • /
    • pp.296-303
    • /
    • 2013
  • This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

Changes in the Quality and Physiological Activity of Angelica acutiloba Leaves in Various Packaging Materials during Storage (일당귀 잎의 포장방법이 저장 중 품질 및 생리활성에 미치는 영향)

  • Choi, Ji-Weon;Lee, Ji Hyun;Kim, Won Bae;Kim, Chang-Kug;Jung, Hyun Kyung;Hong, Yoon Pyo;Kim, Ji Gang
    • Korean Journal of Plant Resources
    • /
    • v.30 no.1
    • /
    • pp.29-37
    • /
    • 2017
  • The effect of packaging materials on the quality and physiological activity of Angelica acutiloba leaves during storage at $4^{\circ}C$ for 20 days and after being transferred to room temperature for 2 days was studied. The experiment was conducted using three packaging materials: the corrugated box (control); corrugated box with $20{\mu}m$ HDPE perforated film liner; and corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner. Changes in weight, color, aroma, overall visual quality, antioxidant activity, and total flavonoids were investigated. Based on the result, the treatments using corrugated box with $20{\mu}m$ HDPE perforated film liner and the corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner, were effective in minimizing weight loss, and maintaining external color and overall quality as compared to corrugated box only (control). The corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner was more effective in maintaining antioxidant activity and total flavonoids than other treatments. Prolonging the freshness using corrugated box with paraffin wax coated paper $+20{\mu}m$ HDPE perforated film liner could increase the marketability of Angelica acutiloba leaves in the domestic market.

Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature (F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성)

  • Lee, Jin Hwan;Lee, Jin Ho;Lee, Keun Taik
    • Food Science and Preservation
    • /
    • v.21 no.4
    • /
    • pp.491-499
    • /
    • 2014
  • Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

Changes in Quality Characteristics of Garlic Jam during Storage (마늘 잼의 저장과정 중 성상변화)

  • Park, Hye-Min;Kwak, Hyo-Soon;Kim, So-Hee;Moon, Mi-A;Oh, Man-Jin
    • Korean Journal of Agricultural Science
    • /
    • v.35 no.2
    • /
    • pp.183-191
    • /
    • 2008
  • In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.

  • PDF

Effect of Packaging Materials and Storage Temperature on the Quality of Dried Lotus Root (Nelumbo nucifera G.) (포장재 및 저장온도에 따른 건조 연근의 품질특성)

  • Kwon, Oh-Heun;Ryu, Jung-A;Kang, Dong-Kyoon;Choe, So-Young;Lee, Hye-Ryun
    • Food Science and Preservation
    • /
    • v.17 no.6
    • /
    • pp.777-783
    • /
    • 2010
  • The effects of packaging materials and storage temperature on the quality of dried lotus roots (NelumbonuciferaG.) were studied during 330 days of storage. Using four commercial types of packaging, (PE [polyethylene] film bags, PP [polypropylene] film bags, gunny roll, and paper bags), and four different storage temperatures (-5, 0, 10, and $20^{\circ}C$), changes in moisture content, hardness, color, and sensory qualities of dried lotus roots were investigated. The moisture contents of dried lotus roots stored in PE and PP film bags were higher than those of roots stored in gunny and paper bags. A major difference in moisture content was apparent when roots stored in gunny bags and paper bags were compared. Hue angle values were stable in roots stored in gunny and paper bags at all temperatures. Hardness decreased slightly with increased storage time in PE and PP film bags. Decay rate and marketability of roots stored in PE and PP film bags at $-5^{\circ}C$ were acceptable. The results showed that dried roots packaged with PE and PP were stable in quality, in contrast to roots stored in gunny and paper bags.

Changes of Physico-Characteristics in Green Pumpkin during Storage by Packaging Material and Method (포장재질 및 방법에 따른 애호박의 저장 중 품질변화)

  • Lee, Jin-Won;Shin, Hye-Seoung;Lee, Kyung-Hee;Park, Jang-Woo
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.4
    • /
    • pp.374-379
    • /
    • 2009
  • In this study, we investigated effects of different packaging materials and methods on physico-characteristics of green pumpkin during storage at $10^{\circ}C$. Whole green pumpkin samples were packaged with polyvinyl chloride film (PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at $10^{\circ}C$. Weight loss, pH, firmness, browning, and gas composition ($O_2$ and $CO_2$) inside the film packages were evaluated. All characteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with the packed pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreased with increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retarded deterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightly with increased storage time. Brown color difference were much higher in the controls than in the film-packaged green pumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respiration rates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this study demonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to the CON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to the packaging material and methods used.

An Analysis of the Economic Effects for the Immersive Media Industry (실감미디어 산업의 경제적 파급효과 분석)

  • Lee, Kyoung-Jae;Jeong, Woo-Soo
    • The Journal of Korean Institute of Communications and Information Sciences
    • /
    • v.36 no.7B
    • /
    • pp.795-805
    • /
    • 2011
  • The research on the immersive media technology is actively being done with the emergence of immersive services using immersive media, especially in the broadcasting industry and with the increased market demand for it. The industry which produces, transmits, processes and services the immersive contents is commonly called Immersive Media Industry. Immersive Media Industry has recently received attention as next-generation strategic industry with its high marketability and its high possibility of market expansion through convergence with other industry such as education, health, advertisement, travel and public service industry. As other advanccd country such as the U.S., Japan and Europe buckle down to take the innitiative in the immersive media industry, Korea government also begins to make plan to promote the immersive media industry. As above, immersive media industry is a cutting-edge convergence industry which embraces broadcasting, telecommunication and contents industry and it is rising as core growth engine industry. This article analyses the economic effects of immersive media industry through quantatitive method and evaluates the relations between the immersive media industry and the other related industries. As a result, the effect on production inducement of immersive media industry is 610.9 billion Korean Won; the effect on value-added inducement is 468.7 billion Korean Won; and it is measured that 3,258 job will be created by the immersive media industry.

Application of the Web Design Elements using the Aesthetic Evaluation (감성평가를 이용한 웹 디자인 요소의 활용방안)

  • 김미영;정홍인
    • Archives of design research
    • /
    • v.17 no.3
    • /
    • pp.413-420
    • /
    • 2004
  • New design method has been required for web designers to grasp the proper emotion, impression, and feeling of a web site and reflect these elements in web design. It is certain that such a new methodology can be a useful design tool, although web designers have only relied on their intuition and experience to induce users to perceive specific emotion of web sites. In this study, Kansei Engineering Type Ⅰ (Nagamachi, 2002 and Park, 2000) method was applied to develop the methodology. One hundred thirty six web sites believed to convey emotions effectively were first selected by recommendation of professional web designers and twenty two web sites were finally chosen and evaluated using questionnaire. The web sites were then objectively and quantitatively assessed by measuring the degree of utilization of the design elements, balance, overall density, and homogeneity. We examined the cause-and-effect between the results of emotional and quantitative analysis by multiple regression and introduced the design methodology based on the examination. The research method and procedures applied to this study would be applicable to design studies related to the emotional inducement.

  • PDF

Transportation and Distribution Temperatures Affect Fruit Quality and Physiological Disorders in 'Wonhwang' Pears (수송 및 유통온도에 따른 '원황' 배 품질 및 생리장해 발생)

  • Oh, Kyoung-Young;Lee, Ug-Yong;Moon, Seung-Joo;Kim, Young-Ok;Yook, Hong-Sun;Hwang, Yong-Soo;Chun, Jong-Pil
    • Horticultural Science & Technology
    • /
    • v.28 no.3
    • /
    • pp.434-441
    • /
    • 2010
  • 'Wonhwang' pear ($Pyrus$ $pyrifolia$ Nakai) often showed physiological disorder and quality deterioration during long-term storage and shelf life although this cultivar has the advantage of a good appearance and better taste for overseas exportation. This study was conducted to investigate the effect of temperature during transportation and continuing market temperature on fruit quality, and the occurrence of physiological disorder to set up the appropriate transportation and distribution temperatures in the fruits harvested at different times. Unripe fruits harvested 120 days after full bloom maintained higher firmness until 21days of shelf life at both 18 and $25^{\circ}C$ than late harvested ones. Otherwise, ripe fruits harvested 130 days after full bloom showed high incidence of mealiness breakdown of flesh tissues in 21 days of shelf-life at $25^{\circ}C$ of market temperature, but not in the fruits stored at $18^{\circ}C$. Late harvested fruits showed much severe physiological disorders when compared with early harvested ones that showed relatively lower respiration rates. Fruit quality parameters were more highly affected by market temperature than transportation temperature. Results showed that unripe fruits harvested at 120 days after full bloom maintains high marketability until 21 days of shelf-life, while the maximum shelf-life of ripe fruits harvested 130 days after full bloom will be considered at within 7 days.