• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• 한국해양공학회지
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• 제22권5호
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• pp.83-86
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• 2008

This paper deals with the experimental works for the correlations of ice resistance for icebreaker with synthetic(model) ice in general towing tank and with refrigerated ice in ice tank. In order to find out the correlation, the density variation is mainly focused in the present study. The model of Terry-Fox ice breaker has been used for the present correlation study because many data are available to be compared. According to the increase of density, the correlation becomes better quantitatively as well as qualitatively. Other parametric studies such as an ice size, a friction coefficient, a bending moment, etc., are also expected to be carried out to have better correlation in a near future. This research could be the basis for the possibility of resistance test using a synthetic ice in a general towing tank instead of an expensive ice tank.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• 설비공학논문집
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• 제23권1호
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• pp.80-86
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• 2011

Vertical open display cabinets are widely used in shopping mall, supermarkets, retail stores. Maintaining the temperature of foods in the display cabinet is vitally important to retailers to ensure optimal food quality and safety. The purpose of this study is to reduce the infiltration of air and heat loss from ambient space to display cabinet. The three-dimensional Computational Fluid Dynamics(CFD) simulation is used for the analysis of air flow patterns and temperature distribution in refrigerated display cabinets. Under several operating conditions which vary both the inner and outer jet velocities in the range from 0.3 to 1.1 m/s, simulations were carried out. This paper presents a performance of display cabinets with single jet and double jet. The energy consumption due to thermal entrainment ratio is plotted with varying Re. It was found that the double jet system is better than single jet system in terms of temperature distribution and energy saving.

• 동아시아식생활학회지
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• 제6권3호
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• pp.325-333
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• 1996

Potato slices were dipped in calcium choreide ar chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5$^{\circ}C$ Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5$^{\circ}C$ During refrigeration, L values were decreased and optical density (A420) were increased. But L values were increased and A420 were decreased by dipping or preheating. The contents of vitamin C were decreased. however, the loss of vitmin C were the lowest in calcium chloride treaed potato slices(CaPS). And there were no combined effects of dipping and preheating during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical qualit, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.

• 설비공학논문집
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• 제25권11호
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• pp.578-584
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• 2013

Vertical open display cases are widely used in shopping malls, supermarkets, or retail stores to sell frozen and refrigerated products. Open display cases use air curtains to maintain a reasonable temperature within the storage space, prevent insects from breaking in, and reduce energy usage. In this research, computational fluid dynamics was used to find the optimal condition for reducing energy by considering various conditions such as discharge speed or temperature of air curtains. Results of the study showed that the amount of energy consumed in the display cabinet is influenced by the discharge speed and temperature of the slots installed on the upper area and the amount of air supplied to the storage area inside the shelf. This shows that the amount of discharged air supplied from the storage area influences the formation of air curtain and also the amount of energy consumption. As a result of this study, we learned that the amount of energy used can be reduced by increasing the amount of discharged air within the storage area and enhancing back pressure.

• 한국가금학회지
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• 제27권3호
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• pp.189-195
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• 2000

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

• Journal of Advanced Marine Engineering and Technology
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• 제9권4호
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• pp.317-327
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• 1985

In the case of temperature control of air conditioning and refrigerating system, it is possible to operate the system continuously by controlling the cooling capacity of refrigerating machines. But on-off control system has been adopted for refrigerating system which has more large capacity than that required to remove the generated heat. In this on-off control system, it can be considered that there exists some optimum condition for the refrigerating capacity, operating cycle, running hour, and the temperature difference between thermostat setting value and real one. In this paper, an equation was derived to express the temperature variation of the refrigerated object (Nybrine) and later two evaluating functions were derived. One is for the temperature difference and another is for operating cycle and running hour. The weighted sum of these two functions is defined as the criterion function for the evaluation of the control performance of the system, and then the optimum running condition is investigated in the sense of minimizing the criterion function. Experiments showed that the heat balance equation derived for the temperature variation and the estimation of the time constant of the refrigerated system are appropriate. By conclusion, if a proper weighting factor D is selected, the optimum conditions exist for the refrigerating capacity, running hour, and operating cycle in the on-off temperature control of the refrigerating system.

• 한국축산식품학회지
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• 제18권3호
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• pp.232-239
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• 1998

This experiment was conducted to investigate radurization effects of gamma ray and electron beam irradiation at 1.5 and 3.0 kGy on beef steaks during 8 days of storage at 5$^{\circ}C$. Total bacteria count, psychrotrophs, mesophiles and thermophiles were analyzed at 2 days intervals. Nonirradiated beef steak was used a scontrol Total bacteria counts, psychrotrophs, mesophiles and thermophiles of the control samples showed 3.03∼4.72 logCFU / g at 0 day and increased to 7.67∼10.90 logCFU / g during 8 days storage except thermophiles. Total bacteria counts, psychrotrophs and mesophiles of beef steaks at 8 days were significantly (p＜0.05) decreased to 3.61∼5.43 logCFU / g by gamma ray and to 3.83∼7.02 logCFU / g by electron beam irradiation at 1.5 and 3.0 kGy. Thermophiles of all irradiated samples at any dose were not detectable through 8 days storage. These results suggested that both gamma ray and electron beam irradiation were effective to extend lag phase of bacterial growth of refrigerated beef. Gamma ray irradiation was better than electron beam irradiation in terms of radurization effects of beef.

• 한국축산식품학회지
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• 제31권2호
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• pp.166-175
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• 2011

The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at $4^{\circ}C$. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.