• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.557-560
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• 1994

The shelf-life of commercial fresh and cooked noodles stored at $5^{\circ},\;15^{\circ}\;and\;25^{\circ}C$ were estimated based on bacterial count. The shelf-life of fresh noodles stored at $15^{\circ}\;and\;25^{\circ}$ were coincided with the development of off-flavor and of moldiness. The shelf-life of noodles was extended twice or more by lowering the storage temperature by $10^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1518-1523
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• 2013

To estimate the shelf life of red cabbage sprouts (stored at 4 and $10^{\circ}C$), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at $4^{\circ}C$ were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at $10^{\circ}C$ were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous $ClO_2$/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous $ClO_2$/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• Journal of the Korean Professional Engineers Association
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• v.26 no.4
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• pp.30-39
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• 1993

• Bulletin of Food Technology
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• v.24 no.3
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• pp.325-332
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• 2011

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1557-1562
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• 1999

As a series of studies on the preservation methods for boiled-dried anchovies, determination of sorption properties and shelf-life prediction were made for the samples. Dried anchovies, which were gamma-irradiated at pre-established dose (5 kGy) after packaging in both a polyethylene film (PE, 0.1 mm) and a laminated film $(nylon\;15\;{\mu}m/polyethylene\;100\;{\mu}m,\;NY/PE)$, were subjected to a quality evaluation during 4 months at different storage conditions, such as $15^{\circ}C/68%\;RH,\;25{\circ}C/75%\;RH,\;and\;35^{\circ}C/84%$ RH. The sample showed 5.47% of BET monomolecular layer moisture content and the corresponding water activity, 0.15. The velocity constants of browning reaction and organoleptic changes in the sample were in proportion to storage temperature, and $Q_{10}$, values were ranged from 2.17 to 2.40 in a given packaging and irradiation conditions. In the shelf-life prediction of the stored sample at $25^{\circ}C$, non-irradiated groups packaged in PE and NY/PE were 84 days and 125 days. While 5 kGy-irradiated groups in the same packaging were 126 days and 138 days, respectively. This finding proved the efficacy of laminated-film packaging and irradiation treatment in preserving the quality of dried anchovies.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.37 no.3
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• pp.36-42
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• 2014

Domestic 105mm HE (High Explosive) shell is composed of three parts that are Fuze, Projectile and Propellants. Among three parts, propelling charge of propellants part consists of single base propellants. It has been known that the lifespan of single base propellants is affected by a storage period. These are because Nitrocellulose (NC) which is the main component of propelling gunpowder can be naturally decomposed to unstable substances similar with other nitric acid ester. Even though it cannot be prevented fundamentally from being disassembled, a decomposition product ($NO_2$, $NO_3$, and $HNO_3$) and tranquillizer DPA (Diphenylamine) having high reactivity are added into a propellant to restrain induction of automatic catalysis by a decomposition product. The decay rate of the tranquillizer is also affected by a production rate of the decomposition product of NC. Therefore, an accurate prediction of the Self-Life is required to ensure against risks such as explosion. Hereupon, this paper presents a new methodology to estimate the shelf-life of single base propellants using data of ASRP (Ammunition Stockpile Reliability Program) to domestic 105mm HE (propelling charge of propellants part). We selected four attributes that are inferred to have influence on distribution of the DPA amount in a propellant from the ASRP dataset through data mining processes. Then the selected attributes were used as independent variables in a regression analysis in order to estimate the shelf-life of single base propellants.

• The Korean Journal of Applied Statistics
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• v.31 no.5
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• pp.611-620
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• 2018

Limitations on human and material resources make it is difficult to conduct Ammunition Stockpile Reliability Program (ASRP) tasks for the entire ammunition. Stockpile ammunition life prediction studies can contribute to efficient ASRP tasks. This study assess the shelf-life of ammunition, using survival analysis based on ASRP results for 60mm and 81mm mortar ammunition from 2003 to 2016. Traditional assessments often use solely storage duration as the only main independent variable; however, this assessment used other factors such as ammunition magazine shape and weather factors with the stockpile shelf-life as independent variables to conduct a Cox's proportional hazard model analysis. This was then followed by an assessment of ammunition magazine type, maximum temperature and rainfall factors influence on the shelf-life of 60mm and 81mm mortar ammunition. As a result, the type of ammunition magazine, maximum temperature and the rainfall influence the shelf-life of 60mm and 81mm mortar ammunition.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.329-333
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• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

• Journal of the Korean Society of Tobacco Science
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• v.12 no.2
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• pp.59-65
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• 1990

In order to predict the shelf-life of cigarettes packaged in typical flexible film under conditions of various temperature, relative humidity and sealing degree, a computer iterative technique was used. Although there were some significant differences at initial equilibrium relative humidity(55%), the experimental results agree fairly well with predictions following the student's t test($\alpha$=0.01) in most cases. Essentially, the higher the storage temperature, the shorter the shelf-life of the cigarette product. The bigger the differences from the initial equilibrium relative humidity, the shorter the storage period of the cigarette. Moisture transfer through the film at relatively high temperature gave higher confidence. The sealing degree, one of the storage parameters, appeared to be a major influencing factor to shelf-life. Slopes($\beta$) of the temp., sealing degree and %rh of the dependent variable to shelf life were 0.49, -0.39 and -0, 28 respectively, when analysed by multiple regression of SPSS software. Below 600m1/min sealing decree of the packed cigarette through the sealing Position at 30mmH20 differential pressure, the shelf-life could be increased by more than six months.