• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.349-355
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• 2003

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

• Journal of Radiation Industry
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• v.9 no.2
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• pp.57-62
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• 2015

In this study, we fabricated effect of storage conditions on graft of polypropylene (PP) non-woven fabric induced by electron beam. The electron beam irradiations on PP non-woven fabric were carried out over a range of irradiation doses from 25 to 100 kGy to make free radicals on fabric surface. The radical measurement was established by electron spin resonance (ESR) for confirming the changes of the alkyl radical and peroxy radical according to effect of storage time, storage temperature and atmosphere. It was observed that the free radicals were increased with irradiation dose and decreased with storage time due to the continuous oxidation. However, the radical extinction was significantly delayed due to reduced mobility of radicals at extremely low temperature. The degree of graft based on the analysis of ESR was investigated. The conditions of graft reaction were set at a temperature: $60^{\circ}C$, reaction time: 6 hours and styrene monomer concentration: 20 wt%.

• Korean Journal of Hazardous Materials
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• v.6 no.2
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• pp.7-12
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• 2018

Hydrochloric acid is a highly corrosive toxic substance and requires proper safety to minimize damage in case of leakage. Among the various risk-reduction facilities, the dike is a typical safety facility installed to protect the surrounding buildings and facilities by preventing the external spread of hazardous materials from the storage tank. In this study, the KORA program was used to assume leakage accident of hydrochloric acid storage tank. At this time, the extent of the damage effects of ERPG-2 were assessed for each of the three separation distance between the storage tank and the dike. The study found that the smaller the separation distance between the dike and the storage tank, the smaller the extent of damage caused by hydrochloric acid leakage, and the greater the impact of indoor conditions under the same conditions. Through this process, we are going to assist in selecting locations and installing facilities for new and existing businesses.

• Food Science and Preservation
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• v.5 no.1
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• pp.7-12
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• 1998

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25$^{\circ}C$ and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH, PT)and room(16${\pm}$7$^{\circ}C$, 85${\pm}$10% RH, RT) than low(3${\pm}$1%, 80${\pm}$5% RH, LT)and ambient(14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0$^{\circ}C$ to suppress its sprouting during storage.

• Korean Journal of Veterinary Research
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• v.44 no.2
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• pp.225-231
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• 2004

This study was conducted to determine the incidence of microorganisms associated with dressed broiler with intact skin and without skin at different frozen storage periods such as 0, 10, 20, 30 days and to demonstrate the role of packaging and pretreatment chilling on the changes of carcass quality. The values of total viable count (TVC), total coliform count (TCC), total streptococcal count (TStC) and total staphylococcal count (TSC) were determined for meat samples of thigh and breast and swab samples of visceral surfaces of the broilers with intact skin and without skin. It was observed that the values of TVC, TCC, TStC and TSC in both cases of dressed broiler with intact skin and without skin exceeded the International Commission on Microbiological Specification for Foods. However, numbers of microorganisms were considerably decreased during the frozen storage. Packing and prechilled conditions were generally better effective in decrease of the loads of microorganisms than without packing and prechilled conditions, and lower bacterial numbers were also found in dressed broiler with intact skin than that without skin. The highest sensory panel score was obtained at 10 days of frozen storage. These results, thus, indicate that usages of appropriate periods and conditions of frozen storage and packaging systems can minimize the potential health hazards associated with contaminants gaining access to the dressed or processed broilers and improve the quality and shelf life of dressed broilers.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.589-607
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• 2021

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.332-337
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• 2023

This study aimed to assess the effect of temperature alterations on the preservation of egg quality and determine suitable temperature management practices for unwashed eggs contaminated with Salmonella Enteritidis on their shells in an actual distribution environment. Unwashed eggs inoculated with Salmonella Enteritidis were stored for 7 d under six different conditions, constant temperature storage at 25℃ and five different temperature-changing storage conditions. For the temperature-changing conditions, the eggs were initially stored at 25℃, and then the temperature was changed to either 10 or 35℃. The indicators of egg quality, air cell height, weight loss, and specific gravity were preserved in the initial measurements when the storage temperature was lowered from 25 to 10℃ from day 3 to 4 after inoculation with Salmonella Enteritidis. In addition, the thick albumen ratio did not show significant alteration caused by the storage conditions when compared with that of fresh eggs. These findings indicate that lowering the storage temperature from 25 to 10℃ is appropriate for the safety management of unwashed eggs during actual distribution.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.14-20
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• 1991

Changes in fruit quality and some components of Unshiu orange(Citrus Unshiu Marc. Hayashi) stored at $2^{\circ}C$ in air or a controlled atmosphere(CA, $O_2$ 10%, $CO_2$ 2%) for 111 days were studied. The incidence of rot fruits was higher in air(12.7%) than in CA condition(3.9%). The appearance of the fruits was better in CA condition than in air. There was no significant difference in the weight loss of whole fruits between both storage conditions. The ratio of the flesh weight In whole fruits under CA condition was slightly lower than those in air until 62 days of storage, while it showed no rapid decrease in the later period of storage. Under both storage conditions, the Brix in the flesh increased in the early Period of storage and then decreased slowly, while the free acid contents decreased gradually during storage. In comparison with the fruits stored in air, those under CA condition showed lower total sugar content. The sugar in the flesh of the fruits is composed of sucrose, fructose and glucose. The content of total sugar as well as each sugar showed no distinct difference under both storage conditions. In the flesh of the fruits, citric acid comprised about 90% of the organic acid and malic acid the second abundant acid. During storage, the contents of citric, malic and oxalic acid decreased. Significant difference in the decreasing rate of total organic acid between both stnrage conditions was not found. From the above results, it might be considered that CA could be applied lot the storage of Unshiu orange grown on Cheju

• Applied Biological Chemistry
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• v.48 no.2
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• pp.140-149
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• 2005

In order to examine the changes of commercial value during storage conditions and shelf-life of Chungkookjang, response surface methodology of SAS program was applied to monitor orgenoleptic properties and color changes to determine optimum storage conditions. Lightness (L) value of vacuum-packed Chungkookjang showed under the 1% significance probability with high influence in all conditions such as sterilized temperature, storage time and storage temperature. Redness (a) value of vacuum-packed Chungkookjang was increased during highly sterilized and storage temperatures, and was individually influenced. One of the generally packed sample also showed that significance value was influenced under 10%, during high storage temperature. Yellowness (b) value of vacuum-packed Chungkookjang showed the significance probability under 1% during storage time and temperature, and under 5% during sterilized temperature. Also, stational point showed saddle type in both packaging samples. In case of vacuum-packed Chungkookjang, compatibility of odor was influenced by sterilized temperature under 10% significance probability. But generally packed samples have an effect on storage time under 1% significance probability effect on storage time, and sterilized temperature under 5%. In case of vacuum-packed Chungkookjang, compatibility of taste was highly concerned with storage time under 1% significance probability, whereas generally packed samples were concerned with storage temperature under 5% significance probability. Overall palatability of vacuum-packed samples showed maximum value of 5.15 on sterilized temperature ($61.92^{\circ}C$), storage temperature ($6.79^{\circ}C$) and storage time (56.48 days) during storage.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.261-265
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• 1983

The changes in fatty acid compositions of the each fraction of oil, that is, steryl ester, triglyceride, diglyceride and free fatty acid, were analyzed during the storage of sesame seed for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with poly ethylene pouch(LS), and storage in dark with poly ethylene pouch(DS). In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during the storage in all the storage conditions. The ratio of $C_{18}$ to $C_{16}$ fatty acids in steryl ester from DA and LA was higher than that from DS and LS during storage until 15 months. The palmitic and stearic acid content in triglyceride were decreased until 9 months of storage, then slightly increased until 15 months of storage in all the storage conditions, but reverse tendency was observed in the lineoleic acid content. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unstaturated to saturated fatty acids in DS were slightly higher than these in DA and LA. In the fatty acid composition of free fatty acid, the content of palmitic and stearic acid were decreased until 9 months of storage, then increased until 15 months, but reverse tendency was observed in the oleic and linoleic acid: the ratio of unsaturated to staturated fatty acids in DA and LA was higher than that in DS and LS during the storage for 15 months.