• Journal of Applied Reliability
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• v.18 no.1
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• pp.56-65
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• 2018

Purpose: The purpose of this study is to estimate shelf life of fuze MTSQ (Mechanical Time & Super Quick) KM577A1 from Ammunition Stockpile Reliability Program (ASRP) data. Methods: For many years, ammunition test data had been gathered from ASRP. In this study, lot selection criteria and reliability score of functioning time for fuze are proposed. Reliability score of functioning time and failure data are used to estimate shelf life. Results: The results of this study are as follows; The failure modes of fuze MTSQ KM577A1 are dud, inverse function and mechanical time functioning failure (not operating in intended time). Dud and inverse function are major failure modes. Fuze MTSQ KM577A1's shelf life ($B_5$) is estimated 18.2 years conservatively. Conclusion: Degradation of chemical components in fuze MTSQ KM577A1 is major factor for its reliability. And shelf life ($B_5$) of fuze MTSQ KM577A1 is estimated 18.2 years conservatively.

• Journal of the military operations research society of Korea
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• v.37 no.1
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• pp.39-48
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• 2011

To predict the shelf-life of ammunition stockpiled in intermediate have practical meaning as a core value of combat support. This research is to Predict the shelf-life of ammunition by applying time series analysis based on report from ASRP of the 155mm, KD541 performed for 6 years. This study applied time series analysis using 'Mini-tab program' to measure the amount of stabilizer as time passes by is different from the other one that uses regression analysis. The average shelf-life of KD541 drawn by time series analysis was 43 years and the lowest shelf-life assessed on the 95% confidence level was 35 years.

• Korean Journal of Poultry Science
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• v.20 no.1
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• pp.33-41
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• 1993

Among the several factors that affect shelf-life of washed shell eggs, storage temperature and relative humidity were the most important. Besides those factors listed above, temperature of washing water, composition of foreign substances and washing method of eggs were also the factors affecting the shelf-life of the eggs. The effect of sanitizer treatment was significant in extending the shelf-life of eggs compared with washed and unwashed eggs. In case of oil coating treatment, the shell eggs treated showed the better results than that of washed and unwashed eggs because the coating materials prevented the moisture evaporation from the inner shell eggs and kept the contamination of microorganisms from the environment. Consequently, it is considered that reducing egg shell contamination of microorganisms and proper treatment could be the key to extend the shelf-life of shell eggs.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.62-67
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• 1998

This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.69-74
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• 1998

Scallop, Patinopecten yessoensis (Jay), cultivated in the cold east coast of Kangwon region in Korea, is expected to be produced to about 50,000 tons in 2000 year. First of all, scallop should be exuviated to process for new goods. In this study, preservatives such s sorbate, lactate, benzoic acid, and lysozyme were to extend the shelf-life of exuviated scallop boiled with steam for 10 min. The addition of preservatives retarded the decrease in pH, and inhibited the productions of VBN, TMA, and TBA of exuviated scallop stored at $5^{\circ}C$ in the latter period of storage. They also inhibited the microbial growth, especially in the first period of storage. The estimated values of shelf-life of boiled and exuviated scallops for control, sorbate, lactate, benzoic acid, and lysozyme were about 22, 26, 29, 25, and 27 days, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.786-793
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• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• Journal of the Korea Institute of Military Science and Technology
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• v.21 no.1
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• pp.124-132
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• 2018

This paper presents a shelf life assessment for K-1 military gas masks in the Republic of Korea using test data of Chemical Materiels Stockpile Reliability Program(CSRP). For the shelf life assessment, over 2,500 samples between 2006 and 2015 were collected from field tests and analyzed to estimate a probability of proper and improper functionality using Bayesian estimation. For this, three stages were considered; a pre-processing, a processing and an assessment. In the pre-processing, major components which directly influence the shelf life of the mask were statistically analyzed and selected by applying principal component analysis from all test components. In the processing, with the major components chosen in the previous stage, both proper and improper probability of gas masks were computed by applying Bayesian estimation. In the assessment, the probability model of the mask shelf life was analyzed with respect to storage periods between 0 and 29 years resulting in between 66.1 % and 100 % performances in accuracy, sensitivity, positive predictive value, and negative predictive value.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.903-917
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• 2019

This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, including antioxidant effect, peroxide value (POV), caffeine content, and sensory parameters were monitored regularly during storage at 10℃, 20℃, and 30℃ for 4 wk. The inclusion of cacao nibs extract produced higher antioxidant activity compared to the control. As the storage temperature increased, the POV of all samples increased. Samples with cacao nibs extract generally displayed lower POV than the control. The caffeine content of all samples tended to decrease during storage, with the decrease accentuated by higher storage temperatures. In the shelf-life prediction using the Arrhenius model, the kinetic regressions of the cacao nibs extract-added sample and control were Y_POV=1.2212X-2.1141 (r²=0.9713) and Y_POV=1.8075X-2.0189 (r²=0.9883), respectively. Finally, the predicted shelf-life of cacao nibs-added group and control to reach the quality limit (20 meq/kg POV) were approximately 18.11 and 12.18 wk, respectively. The results collectively indicate that the addition of cacao nibs extract extends the shelf-life of the coffee-containing milk beverage and heightened the antioxidant effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.932-936
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• 1996

Scallop, Pectinopecten yessoenis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected be to produced about 50, 000 tons in the year 2000. Scallop, first of all should be exuviated to process for new goods. In this study, vacuum and nitrogen packagings were applied to extend the shelf-life of exuviated scallop boiled with steam for 10 min. Vacuum and nitrogen packagings retarded the decrease in pH, whereas inhibited the production of $NH_2-N, $ VBN, TMA, and TBA of exuviated scallop stored at $5^{\circ}C.$ They also inhibited the microbial growth. But, there was no significant difference in the bacteriostatic effects between both packaging methods. The estimated shelf-lives of boiled and exuviated scallops for control, vacuum, and nitrogen packagings were about 30, 36, and 36 days, respectively.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1284-1290
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• 2007

This study was conducted to investigate the antibacterial activity and shelf-life extension effect of iceberg lettuce packed in BN/PE film. The BN/PE film has a strong microbial suppression effect on pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, and S. typhimurium. The number of psychrophiles and mesophiles during 5 days of cold storage of fresh-cut iceberg lettuce at $10^{\circ}C$ packaged in BN/PE film was strictly suppressed in comparison with other tested films (OPP, PE, and PET film). When fresh processed iceberg lettuce was processed and stored under the current conditions, the shelf-life of the product was longer than 5 days in the BN/PE film package, whereas the shelf-life when using the other films tested, PE, OPP and PET, was no longer than 3-4 days. The decay rates of the iceberg lettuce packed in the BN/PE film was maintained at $29.8{\pm}2.1%$ on the 5th day of preservation. The samples packed in BN/PE film maintained an excellent visual quality during the 3 days of storage without significant differences in comparison with the initial visual quality. No browning was observed in the samples packed in BN/PE film for up to 3 days. The texture of shredded iceberg lettuce packaged in BN/PE film remained unchanged up to 3 days, and then a moderate decrease in texture was observed after 4 days of storage. In addition, the overall acceptability of fresh-cut iceberg lettuce packaged in BN/PE film did not change for up to 3 days, whereas the samples packaged in the other films were inedible by 3 days of storage. In conclusion, the shelf-life of fresh-cut iceberg lettuce packaged in the BN/PE film was extended to more than 5 days at $10^{\circ}C$, whereas that in the other films was 2 days at $10^{\circ}C$. Therefore, the shelf-life extension effect of the fresh-cut iceberg lettuce in BN/PE film packaging was very effective compared with the other films tested.