• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.723-731
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• 1991

In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through $3^{2}{\times}2^{1}$ experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity). $F_{o}$ values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be $123.5^{\circ}C$, 21.5 min to $127.5^{\circ}C$, 17.0 min. In this range, the sterility($F_{o}$ value) at a cold point during sterilization was approximately 15.0 min.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• Textile Coloration and Finishing
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• v.25 no.3
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• pp.215-222
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• 2013

The purpose of this study is to minimize fading fabrics of surgical gown by repeated severe laundering and sterilization condition. The study showed that the best conditions were reduction cleaning using sulphinic acid derivatives or glucose organic chemicals at $98^{\circ}C$ alkaline solutions. In these conditions, color difference values(dE) were below 1.0 that means unrecognizable color change by repeated laundering and sterilization. If it treated with only laundering, reduction cleaning conditions may adjust over $80^{\circ}C$ alkaline solution. In conclusion, it is needed to select the high-washing fastness dye and reduction cleaning using sulphinic acid derivatives or glucose organic chemicals at $98^{\circ}C$ alkaline solutions for removal unfixed dyes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.31-36
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• 2011

This study developed a normal temperature-circulatable retort-sterilized crab analog (RSCA) with a long shelf-life by retort sterilization. We examined the optimum sterilization conditions and quality characteristics of the RSCA. A central composite design for response surface methodology (RSM) was adopted to optimize of the retort sterilization. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. The sterilization temperature and $F_0$-value for retort sterilization were the independent variables, and the shearing force, whiteness, and sensory score for texture were the dependent variable. The RSM analysis of the multiple response optimization for the RSCA using the Minitap statistical programing gave an $F_0$-value of 3.3 min. at $117.5^{\circ}C$. The RSM analysis also indicated that the sterilization temperature during retort sterilization was the most influential factor, while the $F_0$-value had little effect on the quality of the RSCA. The moisture, pH and volatile basic nitrogen contents of the RSCA product were 73.1%, 7.3 and 17.2 mg/100 g, respectively, and viable cells count was >18 CFU/g. And sensory quality characteristics of this RSCA was similar to those of a commercial crab analog.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.87-94
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• 2020

This study aims to evaluate the effectiveness of sterilization in Vietnam. We estimate a simultaneous equation by using Two-Stage least squares (2SLS) regression analysis. The time-series data was collected for the first quarter of 2004 to the fourth quarter of 2018. In particular, the effectiveness of sterilization is considered in terms of dollarized economy, since making the transition from a centrally planned to a market economy system, the Vietnamese economy has remained in a state of dollarization. In addition, we also assess whether the global financial crisis had an impact on the sterilization effectiveness of the State Bank of Vietnam (SBV). On the basis of the estimated sterilization and offset coefficients, our results suggest that the State Bank of Vietnam (SBV) has not been able to fully neutralize the impact on the domestic money supply when intervening in the foreign exchange market, and the capital inflows respond strongly to changes in domestic monetary conditions. The results also show that the global financial crisis has changed the effectiveness of these sterilization policies. An analysis of this study's empirical findings provides the opportunity to derive some recommendations that may assist in increasing the effectiveness of the State Bank of Vietnam's sterilization policies in the process of accumulating international reserves.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.860-866
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• 2015

Three types of Korean style fried rice sauce, 'Kimchi-tomato sauce', 'Doenjang butter sauce', and 'Seafood sauce' were developed in this study. Physicochemical properties such as pH, soluble solid content, acidity, salinity, and texture of sauces were analyzed after application of three different sterilization conditions ($110^{\circ}C/50min$, $115^{\circ}C/30min$, and $121^{\circ}C/20min$). However, no trend was observed in physicochemical properties of each sauce by sterilization conditions. The lightness (L-value) of doenjang butter sauce was higher than the other two sauces. Redness (a-value) and yellowness (b-value) of doenjang butter sauce and seafood sauce were greater than those of kimchi-tomato sauce due to different ingredients. Total viable cells were not detected under all sterilization conditions of the three types of sauce. The sensory evaluation results showed that $121^{\circ}C/20min$ of sterilization scored better than $110^{\circ}C/50min$ or $115^{\circ}C/30min$ sterilization in terms of overall preference of kimchi-tomato sauce and doenjang butter sauce. Overall, the preference of the three types of sauce showed that seafood sauce was best, followed by doenjang butter sauce and kimchi-tomato sauce.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.1
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• pp.63-70
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• 2009

The air sterilization systems are investigated experimentally in this paper. The goal is to reduce bacteria, mold and viruses in office air by using a UV sterilizer installed inside a partition panel and wall-mounted unit. These systems allow occupants to turn the system on/off and to control the incoming air speed and direction. The partition air sterilization system conditions and sterilizes the air, and then delivers the clean air into the personal task area through the partition panels, which are connected to the pressurized under-floor plenum. Room air exits through the return grills mounted on the ceiling. The wall-mounted air sterilization system sterilizes the air, and then delivers the clean air to the personal task area from the wall. In this study a full-size experimental environment is established to investigate the immunization performance of these air sterilization systems. A typical office space scale is used in this study in order to find an optimal system to achieve a sterilized healthy micro-environment. Multiple system parameters, including volume flow rate and velocity of supplied air, were regulated during the experiments. The more air contact these air sterilization systems had, the better disinfection performance. Over 90% of eradication ratios were obtained by these two air sterilization systems. The results indicate that these systems can efficiently disinfect office air contamination.

• Food Engineering Progress
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• v.23 no.2
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• pp.87-93
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• 2019

Temperature distribution studies were performed in steam-air retort to investigate the influence of various processing conditions (come-up time, sterilization temperature, and internal pressure throughout the steam-air retort). Retort temperature data were analyzed for temperature deviations during holding phase, maximum temperature difference between test locations at the beginning and after 1, 3, and 5 min of the holding phase, and box-and-whiskers plots for each location during the holding phase. The results showed that high sterilization temperature led to a more uniform temperature distribution than low sterilization temperature (pasteurization). In pasteurization condition, the temperature stability was slightly increased by increasing pressure during the holding phase. On the other hand, the temperature stability was slightly decreased in high sterilization temperature condition. Programming of the come-up phase did not affect the temperature uniformity. In addition, the slowest cold spot was found at the bottom floor during the holding phase in all conditions. This study determined that the temperature distribution is affected by retort processing conditions, but the steam-air retort needs more validation tests for temperature stability.