• 한국패류학회지
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• 제24권1호
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• pp.25-32
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• 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.

• 대한영양사협회학술지
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• 제13권4호
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• pp.345-356
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• 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.

• 수산해양교육연구
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• 제26권4호
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• pp.760-768
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• 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.

• 한국식품조리과학회지
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• 제19권5호
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• pp.591-595
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• 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.

• 한국식품조리과학회지
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• 제9권3호
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• pp.230-238
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• 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.

• 생물환경조절학회지
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• 제14권4호
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• pp.280-283
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• 2005

본 실험은 고랭지에서 사계성딸기의 고설벤치식 양액재배시 묘의 생산 및 저장방법에 따른 생육 및 수량을 비교하고자 실시하였다. 처리는 주냉장묘, 노지월동묘, 폿트냉장묘와 1년생묘였다. 정식시 묘의 생육량은 폿트냉장이 가장 많았다. C/N율은 1년생이 19.5로 가장 낮았고, 폿트냉장은 39.2로 가장 높았다. 그러나 첫 수확기의 생육량은 처리간에 큰 차이를 보이지 않았다. 1년생의 첫 수확시기는 다른 처리에 비해 $5\~9$일 늦었다. 1년생의 평균과중은 12.6g으로 가장 무거웠다. 상품수량은 폿트냉장이 가장 많았고, 1년생, 주냉장, 노지월동 순으로 많았다. 따라서 고랭지에서 단경기생산을 위한 사계성 딸기의 정식묘는 폿트냉장이 가장 좋았다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2012년도 춘계학술대회
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• pp.107-109
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• 2012

물류의 입출고 및 재고현황을 신속하고 정확하게 관리하는 것이 매우 중요한 냉동창고 관리 프로그램은 대부분 COBOL로 구성되어 유지보수에 많은 비용이 발생하며 소비자인 화주에게 제공되는 서비스가 전무한 상태여서, 기본적인 수 발주를 위해서 팩스나 전화를 이용해 업무의 효율화, 신속성, 오류와 부정확성 등의 문제가 발생하고 있다. 본 논문에서는 낙후된 기존 시스템의 문제와 냉동창고 소비자인 화주에게 제공되는 서비스가 없는 문제를 해결하기 위해 최근 폭발적인 보급되고 있는 스마트폰 환경을 기반으로 냉동창고 관리를 위한 모바일 프레임워크를 설계한다. 모바일 프레임워크는 JSP 기반의 서버와 안드로이드 기반의 클라이언트로 구성되며 구현을 통해 실용성을 증명한다.

• 대한조선학회논문집
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• 제47권3호
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• pp.350-358
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• 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
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• 제14권1호
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• pp.76-85
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• 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.

• 한국해양공학회지
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• 제23권1호
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• pp.129-134
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• 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.