• Journal of Biosystems Engineering
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• 제41권4호
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• pp.373-388
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• 2016

Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

• 한국식품조리과학회지
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• 제19권1호
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.145-150
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• 2005

This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.225-232
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• 1995

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40${\mu}{\textrm}{m}$, 60${\mu}{\textrm}{m}$, 80${\mu}{\textrm}{m}$) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 0$\pm$1$^{\circ}C$, RH(relative hummidity) 92$\pm$1%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80${\mu}{\textrm}{m}$-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.

• Applied Biological Chemistry
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• 제27권3호
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• pp.211-213
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• 1984

The change in fatty acid compositions of the glycolipid and phospholipid of sesame seed was analyzed during the storage for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen bag(LA), storage under light with polyethylene bag(LS), storage in dark with linen bag(DA), and storage in dark with polyethylene bag(DS). In the fatty acid composition of glycolipid, palmitic and stearic acid decreased during the storage but the linoleic acid increased significantly, particularly, between 4 to 9 months of storage. The content of palmitic and stearic acid in phospholipid decreased until 9 months, then increased until 15 months of storage, but reverse tendency was, observed in the content of oleic and linoleic acid. The ratio of unsaturated to saturated fatty acids in glycolipid increased during the storage of 15 months in all the storage conditions. The ratio of unsaturated to saturated fatty acids of phospholipid in DA and LA was slightly higher than that in DS and LS conditions during the storage for 15 months.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Nuclear Engineering and Technology
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• 제50권5호
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• pp.717-723
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• 2018

Thermal analysis of accident conditions is an important problem during safety assessment of the dry spent nuclear fuel storage facilities. Thermal aspects of accident conditions with channel blockage of ventilated storage containers are considered in this article. Analysis of flow structure inside ventilated containers is carried out by numerical simulation. The main mechanisms of heat and mass transfer, which take part in spent nuclear fuel cooling, were detected. Classification of accidents on the basis of their influence on the maximum temperatures inside storage casks is proposed.

• Applied Biological Chemistry
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• 제26권4호
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• pp.255-260
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• 1983

산가(酸價)는 모든 조건(條件)에서 저장(貯藏) 4개월(個月)에서 9개월(個月)까지 뚜렷하게 증가(增加)하였다. 그러나 옥소가(沃素價)는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였고 또한 통기저장(通氣貯藏)이 밀봉저장(密封貯藏)보다 높았다. steryl ester는 기간(期間)이 길수록 LA에서는 증가(增加)되었으나 DS에서는 감소(減少)하였다. triglyceride는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 DS에서는 감소정도(減少程度)가 미약(微弱)하였으나 LA, DA와 LS에서는 감소정도(減少程度)가 컸다. 야-glycerid는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였으며 LA가 가장 높고 DS와 LS가 가장 낮았다. free fatty acid는 저장(貯藏) 9개월(個月)까지는 현저(顯著)히 증가(增加)하였다가 9개월(個月) 이후(以後)는 거의 변화(變化)하지 않았다. phospholipid는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 밀봉저장(密封貯藏)이 통기저장(通氣貯藏)보다 감소정도(減少程度)가 적었다. 유리(遊離) sesamol은 총지방량(總脂肪量)의 $0.0021{\sim}0.0058%$이며 모든 저장조건(條件)에서 저장기간(期間)이 길수록 증가(增加)하였으나 결합(結合) sesamol과 ssamolin은 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였다. sesamin은 총지방량(總脂肪量)의 $0.65{\sim}1.18%$로서 저장조건(條件)에 따른 변화(變化)는 일정(一定)한 경향(傾向)이 없었다.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.152-157
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• 2001

Accumulated photon counts in immediate measurement after irradiation of marjoram, basil and thyme were shown to be below 625$\pm$162, 577$\pm$178 and 1261$\pm$640 Pc, respectively. The accumulated photon counts increased linearly with increasing irradiation doses up to 5 kGy and slightly increased from 5 kGy to 10 kGy. This trend was similar after storage periods. According to storage conditions, the difference of the accumulated photon counts was net clearly observed. The accumulated photon counts of irradiated spice samples decreased with increasing storage periods. The rate of decrease was higher in 5 and 10 kGy irradiated samples than that in 1 kGy, and in room conditions than that in darkroom conditions. The photon counts of the irradiated spice samples measured for 120 s were higher than those measured for 60 s. The irradiated spice samples showed higher photon counts than those of unirradiated samples in both room and darkroom conditions during all the storage periods. These results indicate that detection of irradiation was still possible after 24 weeks, although the PPSL signal of all spice samples decreased with increasing storage times.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.216-223
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• 2001

A study was carried out to examine the effect of sample form and storage conditions on the accumulated PPSL signals. Korean perilla and sesame seeds were tested as whole samples and separated minerals. Radiation-induced PPSL signals of perilla and sesame seeds themselves significantly increased with irradiation dose up to 5 kGy. On the other hand, a slight decrease in the accumulated PPSL signals was shown at 10 kGy. Similar results were also found in separated minerals. The accumulated PPSL signals of irradiated samples decreased with increasing storage periods. The decay rate was higher in 5 or 10 kGy-irradiated samples than in 1 kGy, in room conditions than in darkroom conditions, and in sesame and perilla seeds themselves than in separated minerals. The accumulated PPSL signals of the irradiated samples measured fur 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all samples decreased with increasing the storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample form and measurement times (60 and 120 s) in both room and darkroom conditions.