• Food Science and Preservation
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• v.1 no.2
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.

• Food Science and Preservation
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• v.1 no.1
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• pp.55-60
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• 1994

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4$^{\circ}C$ for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.

• Journal of Medicine and Life Science
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• v.20 no.1
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• pp.38-42
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• 2023

This study reports a rare case of broad ligament abdominal ectopic pregnancy (EP). Interventions included preoperative transabdominal and transvaginal ultrasonography and operative laparoscopy. Successful extraction of the EP, followed by suturing of the mesosalpinx, was performed. Laparoscopic fertility-preservation treatment of broad ligament EP is valuable for women during the childbearing period.

• Food Science and Preservation
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• v.8 no.2
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• pp.181-186
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• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Journal of Family Resource Management and Policy Review
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• v.5 no.2
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• pp.87-98
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• 2001

The study was to examine the effect on the thinking of environmental preservation and behavior of dietary life control on discharging behavior of food wastes in household. The data were obtained from 443 homemakers living in Seoul. The statistical techniques used for this study included descriptive statistics, ANOVA, and Multiple Regression Analysis. As the result of analyzing relative effects of factors on discharging behavior of food wastes, for the degree of separation and discharge of food wastes and general wastes, they further actively separated and discharged them when they lived in public house(apartment, villa, tenement house), they had direct charge of dietary life, they had further serious thinking of environmental preservation, and they lived further diligent lives.

• Journal of the Korean Data and Information Science Society
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• v.6 no.1
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• pp.105-110
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• 1995

In this paper, we shall convey preservation of some partial orderings and closures of some positive ageing classes under k-out-of-n systems of like components. That is, if the life time of a component A is larger than that of a component B in any of the NBU, DMRL, NBUE, HNBUE, NBUFR and NBUFRA orderings, then a k-out-of-n system formed by i.i.d.. components of type A has larger life time, in that ordering, than that of a similar system consisting of n i.i.d. components type of B. And using these partial orderings, closures of positive aging classes(NBU, DMRL, NBUE, HNBUE, NBUFR and NBUFRA) under the coherent system like components.

• Food Science and Preservation
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• v.4 no.1
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• pp.11-15
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• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.

• Food Science and Preservation
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• v.30 no.4
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• pp.573-588
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• 2023

The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na₂CO₃-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R² values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35℃ was 40, 16, and 7 days, respectively.

• Journal of Embryo Transfer
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• v.28 no.2
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• pp.121-125
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• 2013

This study was carried out to investigate the general characteristics of semen such as semen volume, pH, sperm motility and sperm concentration of the semen collected from Shih Tzu dogs (age of 24 to 48 months, weight of 4 to 8 kg) by using the method of digital manipulation of the penis. The effect of preservation temperature and time on motility of fresh semen was also investigated in the present study. Semen was collected for 16 times from 4 male Shih Tzu dogs by multiple ejaculations (four times ejaculation per dog). The average of semen volume, semen pH, sperm motility and sperm concentration of the second fraction containing small volume of the initial third fraction per ejaculation were $2.11{\pm}0.31$ ml, $6.25{\pm}0.07$, $97.59{\pm}1.03%$ and $2.05{\pm}0.14{\times}10^8$ cells/ml, respectively. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculation were $1.12{\pm}0.15$ ml, $5.99{\pm}0.14$, $16.09{\pm}6.18%$ and $5.16{\pm}2.03{\times}10^5$ cells/ml, respectively. Those of second fraction were $2.07{\pm}0.29$ ml, $6.36{\pm}0.13$, $97.31{\pm}1.36%$ and $2.15{\pm}0.30{\times}10^8$ cells/ml, respectively. Those of third fraction were $2.60{\pm}0.29$ ml, $6.63{\pm}0.08$, $95.72{\pm}1.61%$ and $6.03{\pm}1.83{\times}10^7$ cells/ml, respectively. Sperm motility was significantly higher at $17^{\circ}C$ preservation temperature than at $5^{\circ}C$ or $36^{\circ}C$ during preservation period except 1 h preservation (P<0.05). When preservation temperature was $17^{\circ}C$, sperm motility was $96.69{\pm}1.49%$ at 1 h, $91.38{\pm}1.90%$ at 6 h, $88.38{\pm}2.34%$ at 12 h, $78.13{\pm}4.58%$ at 18 h, $58.44{\pm}8.57%$ at 24 h and $29.56{\pm}5.06%$ at 30 h, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.09a
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• pp.59.2-60
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• 1998