• Structural Engineering and Mechanics
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• 제85권4호
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• pp.461-468
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• 2023

Edible coatings are one of the most innovative methods to preserve the quality and increase the shelf life of fresh fruits and vegetables. A successful edible coating should have a barrier against gases, especially oxygen and water vapor, and have good surface characteristics. Today, chitosan coating is widely used due to its properties, such as non-toxic, biodegradable, and biocompatibility. Is. Coating the surface of fruits and vegetables with chitosan increases shelf life due to reducing weight loss and reducing respiration rate and also reduces decay due to its antimicrobial and anti-fungal effect. This work discusses the effect of using chitosan coating containing chamomile extract to increase fresh vegetables'shelf life. In addition to increasing the shelf life of vegetables, this method can be used as a solution for the economic management of human resources. The results of this method confirm the successful synthesis of these nanoparticles, and the results of applying this food coating on vegetables have been successful. They have increased the shelf life of vegetables such as basil and spinach.

• 생약학회지
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• 제44권2호
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• pp.200-208
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• 2013

The aim of this study was to evaluate the shelf-life of Bojungikgi-tang (Buzhongyiqi-tang in Chinese) by long-term storage test. Experiments were performed to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment, and amount of marker compounds under a long-term storage test of Bojungikgi-tang decoction. The significant change was not showed in pH, heavy metal, microbiological, and identification test based on long-term storage test. Furthermore, the HPLC analysis was performed for the determinations of liquiritin, glycyrrhizin, nodakenin, and hesperidin in Bojungikgi-tang by long-term storage test. We were calculated shelf-life of Bojungikgi-tang decoction based on the amount change of four constituents. Consequently, Shelf-life by four compounds at room temperature was predicted 23 month. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• 한국축산식품학회지
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• 제34권2호
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• pp.245-251
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• 2014

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at $10^{\circ}C$ and $15^{\circ}C$ had a shelf life of 221 d, while those stored at $25^{\circ}C$ and $35^{\circ}C$ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at $10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

• 한국식품과학회지
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• 제24권2호
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• pp.122-126
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• 1992

츄잉껌의 shelf-life 예측을 위하여 유통중인 제품과 동일한 시료를 조제하여 상대습도를 달리한 저장조건에서 포장된 츄잉껌의 수증기투과율, 흡탈습곡선의 온도의존성을 고찰하고 츄잉껌의 상품적 가치를 유지하는 수분함량 $2.17{\sim}3.16%(dry\;basis)$을 기준으로 품질수명을 예측하였다. 포장된 츄잉껌 1통 (7 sticks)의 수증기 투과율은 0.00045g water/pack day mmHg였으며 25, 30 및 $40^{\circ}C$에서 얻은 등온흡습곡선의 온도의존성은 Clausius-Clapeyron 식으로 표현될 수 있었다. 서울지역 기후변동에 따른 츄잉껌 1통의 수분변화량을 simulation 시켜 위험수분함량에 도달하는 품질수명을 예측한 결과 10, 11월에 생상된 제품의 품질수명은 7개월 정도로 가장 길었고 6, 7월에 생산된 제품은 평균 40일로 나타났으며 1년중 7월의 기후가 제품 보관에 가장 큰 영향을 주었다.

• 한국식품저장유통학회지
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• 제30권4호
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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 Biosystems Engineering
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• 제40권4호
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• pp.345-358
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• 2015

Southeast Asia, a typical tropical region, plays an important role in exporting a variety of fruits worldwide. The market for fresh fruits has been growing consistently, and this is a chance for Southeast Asian countries to increase their national income. However, export of tropical fruits has limitations such as a short shelf life and difficulty in maintaining the quality because of tropical climate conditions and undeveloped postharvest technologies in Southeast Asia. An important objective for developing postharvest technologies is to extend the shelf life of fresh fruits without deterioration in fruit quality. Therefore, it is essential to determine factors that affect the shelf life of fruits. The shelf life of tropical fruits is significantly dependent on the inherent properties of the fruits, extrinsic conditions, postharvest treatment, and microbial contamination. Recently, Southeast Asian countries have supported agricultural research groups for developing new postharvest technologies and minimizing postharvest losses and maintaining export fruit quality so that the total sales of tropical fruit farms can increase. This review introduces how the primary factors for extending the shelf life of tropical fruits can be determined and discusses the development of postharvest technologies for tropical fruits in Southeast Asian countries.

• 한국식품과학회지
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• 제31권3호
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• pp.712-719
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• 1999

• 품질경영학회지
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• 제38권1호
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• pp.96-100
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• 2010

The shelf-life of pharmaceutical products is the time that the average product characteristic remains within an approved specification after manufacture. Since the true shelf-life of a drug product is typically unknown, it has to be estimated based on assay results of the drug characteristic from a stability study usually conducted during the process of drug development. The nonparametric statistical methods of assessing the shelf-life of drug are considered with the current FDA regulations. Some simulation studies of nonparametric methods are also presented with the discussion.

• 한국신뢰성학회지:신뢰성응용연구
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• 제5권3호
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• pp.343-355
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• 2005

As the propellants decompose, they release nitrogen oxides which reduce the shelf life of the propellants by accelerating decomposition rate. The activated carbon fiber was used to extend the shelf life of the propellants that was stockpiled by the military. It is found that the activated carbon fiber adsorbs the nitrogen oxides which were produced by spontaneous reaction of the propellants. As a result, the activated carbon fiber extend the shelf life of the propellants by reducing decomposition rate of the propellants. If 20g of propellant store with 2g of activated carbon fiber, the shelf life of the propellants can be lengthened by 1.4 times.

• 한국식품조리과학회지
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• 제27권2호
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.