• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.43-51
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• 2024

The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety for the human body and suitability for use in microwave ovens, their utilization has been limited due to their slow reaction initiation speed. Therefore, in the current study, sodium metabisulfite was impregnated into various porous media, including halloysite nanoclay, activated carbon, montmorillonite, and silica gel. The oxygen scavenger, produced by impregnating silica gel with sodium metabisulfite, demonstrated a 425% improvement in the initial oxygen removal rate compared to pure sodium metabisulfite. Additionally, sachets containing an oxygen-removing composition with an enhanced oxygen removal rate effectively decreased the oxygen concentration to less than 0.5% on the third day of storage in apple packaging, without elevating carbon dioxide levels. Moreover, it proved effective in preventing the browning of the apple surface. Therefore, the SM/SG oxygen-removal composition can be effectively applied to active food packaging by controlling the oxygen concentration within the packaging.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.665-670
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• 2011

The rotifer Brachionus plicatilis is one of the most important food organisms in aquaculture. The resting eggs produced by mictic female rotifers are easily stored and hatched, making them useful as the starter for the mass culture of rotifers in marine larval culture. This study examined the optimum preservation method for resting eggs to ensure a high hatching rate. To produce resting eggs, the marine rotifer B. plicatilis was cultured with Nannochloris oculata (KMMCC 16). The resting eggs were harvested and cryopreserved using 5% and 10% methanol (MeOH), dimethylsulfoxide (DMSO), and glycerol as cryoprotectant agents (CPAs). The cryopreservation comprised slow or rapid freezing and the resting eggs were stored for one month in liquid nitrogen ($-196^{\circ}C$). The resting eggs were also dried at different temperatures (30, 40, and $50^{\circ}C$) and for different times (1, 2, and 3 h). In general, the hatching rates of the resting eggs preserved with CPA were higher than those without CPA and the slow freezing method was better than the rapid freezing method. However, the optimum CPA concentration for the hatching rate of the resting eggs varied with the freezing method and kind of CPA, and the CPA also affected the viability of the resting eggs. Dried resting eggs had a high, rapid hatching rate over 80%. The moisture content of the resting eggs cryopreserved in liquid nitrogen affected the hatching rate. Drying at $30^{\circ}C$ for 1 hour resulted in a high hatching rate of the resting eggs. In conclusion, drying at $30^{\circ}C$ for 1 hour and preservation in liquid nitrogen with the slow freezing method, without CPA, is recommended for a high hatching rate (ca. 95%) of rotifer resting eggs.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.42-48
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• 1992

The rate and extent of coagulation of milk using fast acidification with 0.1 N HCl were monitored by changes in viscosity and turbidity at various temperatures and pH. Also the gelation rate of milk using slow acidification with D-glucono-${\delta}$-lactone was measured in a small strain rheological scanner. Coagulation of milk casein occurred in a specific pH range and was accompanied by an abrupt increase in viscosity at pH 5.0. Acid coagulation rate was enhanced by increasing temperature from $20^{\circ}C{\sim}50^{\circ}C$, and the maximum rate was shown around pH 5.0. The addition of salt ($CaCl_{2}$) reduced the maximum coagulation rate at all temperature ranges and shifted the pH ranges for maximum coagulation rate and the onset pH of coagulation. The onset of gelation and the rate of network formation during slow acidification were facilitated by Cl ion, but suppressed by SCN-ion, as indicated by the rate of rigidity development. The susceptibility to syneresis was greater in the gel made at lower temperature and around pH 4.6, while preheated milk at $90^{\circ}C$ for 5 min prior to acidification showed the same syneresis profile at all heating temperatures ($60{\sim}90^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.182-187
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• 2003

Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.

• KSBB Journal
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• v.29 no.3
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• pp.145-154
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• 2014

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.

• The Korean Journal of Malacology
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• v.15 no.1
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• pp.41-47
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• 1999

From September 1994 to April 1996, we observed the suspending time dependant meat increase (dry weight) for oysters at Pukman Bay in Korea. The oysters which suspended in September increased to 5 g in meat weight (dry weight) by January. Ones in June increased rapidly but lessened during summer and this stagnation of meat increase extended to autumn. It took long time to compensate for the loss of meat weight owing to spawning. Oysters suspended in July or August showed low growth or stagnation due to the high water temperature and spawning activities after suspending. However, meat weight showed sudden increasement after December and achieved 5 g at the late farm period. The meat increase of oysters suspended in October or November was very slow during entire growing period. Most of them did not achieved 5 g during farm period. The negative correlation was observed between meat growth and water temperature in September. Also, there was a high correlation between meat growth and chlorophyll-a. It was believed that deficiency of food organisms in the water column lead slow growth in terms of meat growth, particularly right after transplanting seed oysters to the farm. Our study suggests that proper time for transplanting oysters is between August and mid-September. However, the data indicate that good growth of oysters is depending upon amount of food available in the water column.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.286-296
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• 2020

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.146-152
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• 1999

The present study was performed to investigate the bioconcentration of BPMC, chlorothalonil, dichlorvos and methidathion. The BCFs(bioconcentration factors) and depuration rate constants for four pesticides in zebrafish(brachydanio rerio) were measured under semi-static conditions(OECD guideline 305-B) in a concentration of one-hundredth of the 96 hours LC50 of each pesticide at the equilibrium condition. The results obtained are summarized as follows : The BCFs of BPMC, chlorothalonil, dichlorvos and methidathion were 1.44$\pm$0.09, 2.223$\pm$0.063, 0.81$\pm$0.08 and 5.53$\pm$0.13, respectively. Depuration rate constants of BPMC, chlorothalonil, dichlorvos and methidathion were 0.028, 0.015, 0.220 and 0.152, respectively. The concentrations of BPMC, dichlorovs and methidathion in zebrafish reached an equilibrium in 3 days, and the equilibrium of chlorothalonil was reached after 14 days. Depuration rate of dichlorvos was the fastest followed by methidathion, BPMC and chlorothalonil. The lower BCF of BPMC was due to its relatively high KOW, slow KDEP, and low SW and VP, compared to chlorothalonil and methidathion. The BCF of chlorothalonil was much lower than that excepted on the basis of high KOW, slow KDEP, SW and VP. The reason is that the experimental concentration for chlorothalonil is 1/100~1/1000 lower than that of BPMC, dichlorvos and methidathion. The BCF of dichlorvos was lower than that of other pesticides due to its very rapid KDEP, very high VP and SW, and very low KOW. The BCF of methidathion was higher than that of other pesticides due to its very low VP and SW. Therefore, these data suggest that physicochemical properties of pesticides may be important in the bioconcentration.

• Journal of Aquaculture
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• v.16 no.1
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• pp.31-36
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• 2003

Two experiments were conducted for the physiological and growth responses of yearling sea bass, Lateolabrax japonicus (total length 24.4$\pm$1.5 cm, body weight 125.4$\pm$25.4 g) by the manipulation of salinity. To study the physiological responses of the sea bass by acute salinity change, we changed water salinity from 30 ppt into 2 ppt in rearing tank through 1 hour or 6 hour. To access the effect of salinity in the growth of sea bass, we also examined the growth of the sea bass in 2, 10, 20 and 30 ppt for 180 days. After salinity change, all yearlings appeared some stress response and ions changes in blood. The yearlings showed a slow recovery by an acute salinity exchange, but a fast recovery by slow salinity exchange. In the study about the influence of salinity in growth, although the food intake of yearlings in 20 ppt was significantly higher than the yearling in the other salinities, feed efficiency was higher in 10 ppt than the other salinities. However, the food intake and the feed efficiency in 2 ppt were significantly lower than in other groups. The growth of yearlings was significantly faster in 20 ppt than in the other salinities, but the growth showed significantly slower in 2 ppt than in the other salinities.

• Design & Manufacturing
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• v.7 no.1
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• pp.40-44
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• 2013

My company develops, manufactures injection mold and produces thin-walled cosmetics and food containers. Without high quality and low production cost, it is hard to compete in the market. To be competitive, a company has to utilize mold with as many cavities as possible to lower manufacturing cost. Eject plate abrasion and deformation cut down mold lifespan, troubles during injection lower productivity and foreign substances in molds cause abrasion. This study focuses on how to improve mold life and productivity, and to slow down mold abrasion.