• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.276-276
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• 1996

합성한 BR-8702-2의 시험결과 원소분석에서는 이론치와 실험치가 잘 일치하였고, 구조확인을 위한 FT-IR 및 FT-NMR(H$^1$)등의 시험에서도 구조와 일치하는 결과치를 나타내었다. 합성물질의 정량법을 HPLC 및 구성원소인 P와 N을 이용한 정량법에서도 유의성있는 결과를 얻을 수 있었다. 또한 분말상태인 이 물질의 안정성은 고온 고습하에서도 양호하였으며, 각종 완충수용액에서 pH가 분해에 미치는 영향을 pH-rate profile로 나타낸 결과 pH7, 8, 9에서 안정하였고 pH8에서 k=1.3$\times$$10^{-4}$day으로 가장 안정하여 shelf life는 807일이었다. 광에 대해서도 k=5.8$\times$$10^{-4}$day로 매우 안정하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Journal of mucopolysaccharidosis and rare diseases
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• v.1 no.1
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• pp.28-30
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• 2015

Biologics present a challenge to both the manufacturer and end user. They must usually be formulated as parenterals. However, they are often unstable in liquid form, due to their complex structure and composition. In that case, they must be manufactured using highly specialized processes, such as lyophilization (freeze-drying). Lyophilization nearly eliminates stability issues. Reducing a compound's sensitivity to temperature prolongs its shelf life. However, reconstitution can be cumbersome, involving multiple steps that increase the potential for error. Dual-chamber technology provides an effective alternative, combining a lyophilized drug and diluent in a closed system and enabling reconstitution in a few simple steps.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.737-741
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• 1988

The storage stabilities of philipines' bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with 60{\mu}m low density polyethylene (PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on bananas' storage stabilities. Shelf-life of bananas in PE package was 60 days, but that of radiated bananas was only 20 days. And shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 Brix after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. Percentage of deteriorated bananas were below 3% in PE films after 60 days storage, but 100% after 40 days in bananas without inner package.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.45-51
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• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.21-26
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• 1990

The effect of gamma irradiation on microbiological quality of fresh mushrooms (Agricus bisporus) were investigated. Gamma irradiation was found to be effective in lowering microbial counts initially and throughout storage. Decreases in microbial counts were strongly correlated with doses initially and during storage. Microbial counts of 2 to 3 kGy irradiated mushrooms remained significantly lower than unirradiated control mushrooms for a period of up to 2 to 3 weeks when stored at $9\;{\pm}\;1^{\circ}C\;and\;80\;{\pm}\;7%$ RH. Therefore, qualitative and quantitative changes in mushroom microflora by irradiation contributed to overall increases in shelf life of fresh mushrooms.

• Journal of the Korean Geotechnical Society
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• v.32 no.10
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• pp.55-65
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• 2016

Retaining wall with relieving platform has advantages in terms of stability and costs because it decreases the earth pressure by installing the relieving platform. However, there have not been previous studies of the optimal design for the retaining wall with reliving platform in practice. In this study, the optimal design conditions of the retaining wall with relieving platform are proposed by evaluating the reduction effect of lateral earth pressure based on the numerical analysis of 40 cross sections by changing wall types, wall heights, shelf locations and lengths. As a result, the optimal location of a shelf is the central part of a retaining wall (h/H=0.50) and the optimal length is recommended to be designed to satisfy b/L=0.45, at least.