• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.2
• /
• pp.279-284
• /
• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• Journal of Environmental Health Sciences
• /
• v.41 no.6
• /
• pp.438-448
• /
• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.1119-1121
• /
• 2008

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.1
• /
• pp.75-87
• /
• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Korean Journal of Poultry Science
• /
• v.43 no.1
• /
• pp.31-38
• /
• 2016

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

• International Journal of Air-Conditioning and Refrigeration
• /
• v.6
• /
• pp.113-123
• /
• 1998

The present study is to investigate the effect of experimental parameters on the heat transfer characteristics of a spherical capsule storage system using paraffins. N-Tetradecane and mixture of n-Tetradecane 40% and n-Hexadecane 60% were used as paraffins. Water with inorganic material was also tested for the comparison. The experimental parameters were varied for the Reynolds number from 8 to 16 and for the inlet temperature from -7 to 2$^{\circ}C$. Measured local temperatures of spherical capsules in the storage tank were utilized to calculate charging and discharging times, dimensionless thermal storage amount, and the average heat transfer coefficients in the tank. Local charging and discharging times in the storage tank were significantly different. The effect of inlet temperature on charging time was larger than that on discharging time, but the effect of Reynolds number on charging time was smaller than that on discharging time. Charging time of paraffins was faster by 11~72% than that of water with inorganic material, but little difference of discharging time was found among them. The effect of Reynolds number on the dimensionless thermal storage was less during charging process and more during discharging process than the effect of inlet temperature. The effect of the inlet temperature and the Reynolds number on the average heat transfer coefficient of the storage tank was stronger during discharging process than during charging process. The average heat transfer coefficients of the spherical capsule system using paraffins were larger by 40% than those using water.

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

• Journal of Biosystems Engineering
• /
• v.25 no.2
• /
• pp.107-114
• /
• 2000

Low temperature storage method is to increase the value of agricultural products by reducing quality loss and regulate consignment time by controlling respiration rates of agricultural products. Respiration rate of agricultural products depends on several factors such as temperature, moisture, gas composition and a microbe inside the storage room. Temperature is the most important factor among these, which affects respiration rate and causes low or high temperature damage. Fuzzy logic was used to control the temperature of a storage room ,which uses information of uncertain facts and mathematical model for room temperature control . Room temperature was controlled better by using fuzzy logic control method rather than on-off control method. Refrigerant flow rates and temperature deviations were measured for on-off system using TEV(temperature expansion valve) and for fuzzy system using EEV(Electrical Expansion Valve) . Temperature of the Storage room was lowered faster by using fuzzy system than on -off system. Temperature deviation was -0.6~+0.9$^{\circ}C$ for on-off system and $\pm$0.2$^{\circ}C$ for fuzzy system developed. Temperature deviation and variation of temperature deviation were used as inout parameters for fuzzy system. The most suitable input and output value were found by experiment. Cooling rate of the storage room decreased while temperature deviation increased for the sampling time of 20 sec.

• Food Science and Preservation
• /
• v.6 no.2
• /
• pp.143-147
• /
• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1993.10a
• /
• pp.922-931
• /
• 1993

Boundary element method was used to solve heat conduction problem for predicting temperature distribution in grain storage bin. Temperature of grain in storage is one of the three main abiotic factors, besides the intergranular gas composition and the grain moisture content, that determine the keeping quality and control measures used to protect grain from insects and damaging microflora. Collecting the temperature data at various points in the storage bins at different time of the day over a period of time is one way of finding the temperature distribution, this method requires a lot of time, cost and labour and less efficient. However data so collected serve useful purpose of being used to validate predicted temperature distribution using mathematical models. Mathematical models based on physical principles can potentially predict with accuracy the temperature distribution in a grain storage bin. Using the boundary element model the effect of bin wall material, ambient emperature, bin size etc. on temperature distribution can be studied. A knowledge of temperature distribution in stored grain not only helps in identifying active deterioration , but also gives an indication of potential for detection.