• The Korean Journal of Malacology
• /
• v.24 no.1
• /
• pp.25-32
• /
• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.345-356
• /
• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Journal of Fisheries and Marine Sciences Education
• /
• v.26 no.4
• /
• pp.760-768
• /
• 2014

Yet logistics base in China has a refrigerated storage facilities installed areas, the number of those is very limited and is generally insufficient. According to these especial points, a new construction cold chain logistics network design strategy is required from how to use the existing refrigerated warehouses to new issue. For example, however refrigerated storage facility is supplied, can it satisfy all demand of this area? Then does it have optimized location of this area? If future demand expansion, adding that already other refrigerated storage facilities matter? Or, add another refrigerated facilities, optimum cold chain established a network matter? So on. Above problems can be occurred. In order to solve facing many of these issues of distribution network, northeast area in China has been selected as a subject, and we designed a new cold chain distribution network.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.591-595
• /
• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• Korean journal of food and cookery science
• /
• v.9 no.3
• /
• pp.230-238
• /
• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• Journal of Bio-Environment Control
• /
• v.14 no.4
• /
• pp.280-283
• /
• 2005

The growth and yield of ever-bearing strawberry $(Fragaria{\times}ananassa\; Duch.)$ 'Pechika' were compared after transplant treatment in the raised hydroponic culture on highlands in summer season. The transplant production methods compared were whole plant refrigerated, outdoor over-wintered, pot-refrigerated, and 1 -year-old transplants. Growth increment at planting was the highest in pot-refrigerated transplants. C/N ratio of the pot-refrigerated transplants was 39.2 which was higher than 19.5 of 1-year-old transplants. However, the growth increment up to the first harvest were not different among the treatments. The first harvesting date of 1-year-old transplants was August 14, which was 5-9 days late than in the other treatments. The average fruit weight was highest in the 1-year-old transplants with 12.6 g. Marketable yield was the highest in the pot-refrigerated transplants, followed 1-year-old, plant refrigerated, and outdoor over-wintered transplants. Therefore, the pot-refrigerated transplants are recommended for marketable yield increase in ever-bearing strawberry cultured on highlands.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2012.05a
• /
• pp.107-109
• /
• 2012

It is a very important to manage inventory quickly and accurately in Refrigerated commercial warehouses in which a lot of logistics are often shipping and receiving. Because most of systems for managing refrigerated warehouses consist of COBOL, it will be raised maintenance costs. There is no service for consignees who are consumer of refrigerated warehouses and they use only a fax or a phone for orders. In this paper, we design a mobile framework based on smart phones and supporting a variety of value-added services which are fit consignees, solving problem of outdated legacy systems and no services for consignees. We also implement the mobile framework which is consists of the JSP server and the android clients.

• Journal of the Society of Naval Architects of Korea
• /
• v.47 no.3
• /
• pp.350-358
• /
• 2010

The present paper deals with the comparative study of resistance performance with refrigerated ice and synthetic ice according to the variation of hull form characteristics. The resistance test has been conducted in pack ice condition in each concentration condition. Stem angle has been chosen as main parameters for the variation of hull form characteristics. The correlation of performance between with the refrigerated ice and with the synthetic ice has been shown according to the variation for stem angles. The present study show the possibility of ice test in general towing tank with synthetic ice for the time-consuming research such as hull form optimization although that is confined in pack ice condition. The more parametric study for the properties of synthetic ice is expected to be conducted to have more close correspondence for the test results of refrigerated ice in near future.

• Preventive Nutrition and Food Science
• /
• v.14 no.1
• /
• pp.76-85
• /
• 2009

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

• Journal of Ocean Engineering and Technology
• /
• v.23 no.1
• /
• pp.129-134
• /
• 2009

This paper reports on experimental investigations of self propulsion performance with synthetic (model) ice and refrigerated ice, which were conducted in a typical towing tank and ice tank, respectively. The main purpose of this research was to find the correlation between the selfpropulsion performance with synthetic ice in a typical towing tank and that with refrigerated ice in an ice tank. The different stresses between the synthetic ice and refrigerated ice influenced the self propulsion performance due to different ice and propeller interactions. A further study on the ice property variation for a self propulsion performance comparison is to be conducted in the near future.