• Food Science and Preservation
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• v.20 no.6
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• pp.775-783
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• 2013

Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at $5^{\circ}C$, evaluation of the samples' sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.393-401
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• 2016

Anaerobic digestion is a collection of naturally occurring processes that convert organic matter and liquid residue, so-called digestate. The use of digestate biofertilizers is one of the important components of integrated nutrient management, as they are renewable sources of plant nutrients for sustainable agriculture. Seeds of Italian ryegrass (Lolium multiflorum L.) were germinated in different concentration of Chlorella in order to investigate it's the effect of Chlorella on growth parameters, seed germination and early growth. The experiment using plug tray was conducted at the green house placed in the Sangji University. The experiment consisted of nine treatments including different concentrations of Chlorella sp. culture solution and non-treated control. The germination percentage at the treatment with 25% Chlorella sp. culture solution was greater than that of control. The 50% concentration of Chlorella sp. culture solution was found to promote a better seedling growth in terms of shoot length, fresh weight and dry weight compared to the anaerobic digestate. Results showed that the best concentration of Chlorella culture solution was achieved by the 50% concentration of Chlorella culture solution treatment. As a conclusion, the application of Chlorella culture solution was found to be able to promote the germination and shoots growth of Italian ryegrass.

• Journal of the Korean Data and Information Science Society
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• v.27 no.6
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• pp.1465-1475
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• 2016

In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.195-201
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• 2000

An investigation was conducted to evaluate the hygienic status of university foodservice operation by using conventional swabbing technique plus standard plate count and ATP bioluminescence assay. The results of the study were as follows: 1) For all kitchen boards, knives, feeding trays, and dish towels tested, there was an overall agreement at 84.7% level between the results obtained using ATP bioluminescence and plate count when using a pass/fail cut-off of 3$\times$ control values for ATP assay and 40 CFU(colony forming unit)/㎠ for plate count. 2) The agrement rate between ATP assay and standard plate count was 87.5% for the samples before use, 29.2% for those during use, and 42.7% for those after cleaning and sanitizing. 3) The plate counts of three university foodservice operations for kitchen board, kitchen knife, feeding tray and dish towel were within the acceptable limits when tested before using. However, none of them were within the acceptable limits when tested during using and after cleaning and sanitizing. 4) Above results suggested that an immediate action needs to be taken to reduce the potential danger of cross-contamination and also effective sanitary control methods needs to be developed to improve the sanitary condition.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.770-775
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• 1994

Kimchi packed in polypropylene(PP) tray was stored at different temperatures (0, 10, $20^{\circ}C$) to investigate the relationships between fermentative gas pressure and quality changes. The quality of Kimchi during storage was evaluated in terms of pH, titratable acidity, color, and sensory properties. The fermentative gas pressure changes due to $CO_2$ evolution showed typical sigmoidal curves at each temperature. Accordingly, inflation of Kimchi packages caused by increasing gas pressure occurred in 40 hours, 5 and 30 days at 20, 10, $0^{\circ}C$ , respectively, at which gas pressure inside the packages ranged $1.2{\sim}1.4\;psig$. Following inflation, Kimchi packages stored at 20 and $10^{\circ}C$ were burst out on 3 and 8 days, but those at $0^{\circ}C$ were not. As the fermentative gas pressure increased, pH decreased (r > 0.968) and titratable acidity increased (r > 0.973) proportionally. Regarding to the color change of crushed Kimchi juice, L and b values were decreased exponentially, but a value remained constant during storage. Among sensory properties, the sourness and texture scores showed good accordance with pH changes. In conclusion, although Kimchi kept optimal tastes during storage, the inflation of package restricted shelf-life of Kimchi.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.62-67
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• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.47-52
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• 2010

This study was carried out to investigate the availability of covering material used for raising seedlings in the rice nursery bed. The pre-germinated seeds of a rice cultivar 'Chilbo' were sown into seedling tray ($60{\times}30{\times}2.5cm$) on 20th April and 3rd May 2010. Polypropylene spunbonded fabric (PSF) and lagging were used for covering materials in rice nursery bed. The growth characteristics of seedlings were evaluated at 8, 15 and 25 days after sowing (DAS) in the nursery beds covered with PSF and lagging, respectively. The plant height of 8-day old seedlings grown in lagging nursery bed was longer by 2cm than those in PSF nursery bed when the seeds were sown on 20th April, but seedling quality grown in lagging nursery bed was poor compared with that in PSF nursery bed. The growth characteristics of 15-day old seedlings were similar to that of 8-day old seedlings. The plant height of 8, 15 and 25-day old seedlings grown in lagging nursery was longer than those in PSF nursery when the seeds were sown on 3rd May. The seedling quality grown in PSF nursery was better than that in lagging nursery. The seedlings grown in PSF nursery have more leaves and better seedling quality compared with that of lagging nursery. The seedling quality was remarkably decreased with the increase of nursery period in lagging bed but seedlings quality were recovered at 5 days after hardening treatment by removing the lagging.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.3
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• pp.97-106
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• 2015

Thermal deformation of packaging materials was observed in some ready-to-eat food products for microwave use. Therefore, the deformation patterns depending on packaging types and shapes of 9 domestic and 11 foreign products after microwave heating were investigated. Among the domestic and foreign products, thermal deformations of packaging material were observed in 5 and 8 samples, respectively. Besides, thermal deformation occurred on the lid and cup body of tray filled with a spicy chicken sauce after having microwaved where previously no deformation had been observed with other food types. No consistent results of thermal deformation were obtained by the analysis of salinity, brix, pH and viscosity of RTE products for microwave heating. However, thermal deformations of packages were less found in the packages used for the RTE foods contained very high or low viscosity than those with medium viscosity. Furthermore, the degree of thermal deformations was dependent on the food composition and shape as well as package type. In order to prevent the thermal deformation of packaging materials, therefore, technological advances and further studies are required to develop the heat-resistant packaging system and to improve the non-uniformity during microwave heating of RTE foods.

• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.256-261
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• 2013

The spacing between plug cells and cell volume of each plug cell for nursing tomato seedlings were studied to know the effects on seedling growth and early yield. There were four treatments. The spacing of plug cells was done (OK) or not (NO) in case of cell spacing. The cell number in a plug tray was set to 40 or 50 in case of cell volume. The growth environment and irrigation regime were the same in all of the treatments during the experiment period. The photosynthetic rates, seedling qualities, yield and yield speed were significantly affected by both of the treatments. The photosynthetic rates and seedling qualities were the best in 40S-OK following by 50S-OK, 40S-NO, and 50S-NO while the yield was the best in 40S-OK following by 40S-NO, 50S-OK, 50S-NO. It means the spacing gives more impact than the cell volume in the stage of nursing but the cell volume gives more impact than the spacing after the stage of nursing. In the conclusion the spacing of plug cells in appropriate nursing stage is needed with the appropriate cell volume to make high quality of seedlings and high yield.