• Title, Summary, Keyword: Cutting and Peeling

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Characterization of Shelf Life Extension Packaging Material for Food and Fresh Cut Agricultural Product: A Review (식품, 신선편이 농산물용 저장기간 연장 포장 소재 특성 및 평가)

  • Rhee, Jin-Kyu;Yu, Ji Ye;Kim, Mi-Kyung;You, Young-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.22 no.3
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    • pp.119-125
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    • 2016
  • Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

Aggregation of Thin Copper Wire by Ball Milling Treatment (볼밀처리에 의한 구리세선의 응집)

  • Hwang, Jisu;Cho, Seong Su;Seong, Chang Jun;Yoo, Kyoungkeun
    • Resources Recycling
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    • v.29 no.4
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    • pp.67-72
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    • 2020
  • Recycling processes of spent copper wires cosisnt of several steps of cutting and chopping processes for peeling covering materials followed by gravity separation processes, where copper is recovered. Because copper thin wires could be lost during further recycling processes, the wire may need to be further treated. In the present study, the copper thin wire was treated with ball milling to prevent the loss. Since the aggregation of the copper wire could be formed by bending and entangling the copper wire each other, the degree of flexion of the copper wire was measured after ball milling. When the 0.5 cm and 3 cm copper wires were used, the 0.5 cm copper wire was not bent and the 3 cm copper wires were aggregated regardless of the ball addition. When the 1 cm and 2 cm copper wires were used, the degree of flexion was remarkable when the balls were added. In the tests using 2 cm copper wires, the aggregation ratio of the copper wire gradually increased with the amount of the 20 mm alumina ball, and when 200 ml of 30 mm alumina ball was used, the aggregation ratio increased to 89.29 %, but after increasing the ball amount further, the aggregation ratio decreased. Thus, it is expected that the loss of the copper wire could be reducedif when the copper thin wire is treated with ball milling by the aggregation of copper thin wires.

Quality Evaluation of Fresh-Cut Products in the Market (시중 판매중인 Fresh-Cut 채소 제품의 품질평가)

  • Cho, Sun-Duk;Park, Joo-Youn;Kim, Eun-Jeong;Kim, Dong-Man;Kim, Gun-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.5
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    • pp.622-628
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    • 2007
  • Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

Dependence of the Diamond Coating Adhesion on the Microstructure of WC-Co Substrates (WC-Co계 미세조직에 따른 CVD 다이아몬드 코팅막의 접착력 변화)

  • Lee, Dong-Beum;Chae, Ki-Woong
    • Journal of the Korean Ceramic Society
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    • v.41 no.10
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    • pp.728-734
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    • 2004
  • The effect of microstructure of WC-Co substrates which have different WC grain sizes from submicron to 5 $\mu$m on the diamond-substrate adhesion strength was investigated. The substrates were pre-treated by two methods : chemical etching with Murakami's solution and subsequently with $H_2SO_4$, and thermal heat-treatment. The adhesion strength was estimated by degree of peeling after Rockwell indentation. Diamond films of 20 $\mu$m thickness deposited on the heat-treated substrates showed an excellent adhesion strength at the load of 100 kg, which ascribed to the large and elongated WC grains. However, the cutting edge of insert was deformed after heat treatment and the surface morphology of heat treated substrate strongly affected on the surface roughness of the deposited diamond films. On the contrary, the diamond film of 10 $\mu$m in thickness on the chemically etched substrates of average WC grain size over 2 $\mu$m showed good adhesion strength enough not to peel-off under a load of 60 kg. Especially, the substrate of average WC grain size over 5 $\mu$m exhibited much improved reliability of adhesion comparing with the substrate of average grain size under 2 $\mu$m. No substrate deformation was observed in this case after the chemical etching, which is more advantageous and more practical in terms of precious machining than the heat treatment case.

Studies on White Potato Processing for Mixed Cooking with Rice as Main Dish (Part III) -Yield of products, process of manufacture, and economics, of potato granules (감자 주식화에 관한 연구 (제 3 보) -감자쌀의 수율, 제조공정 및 경제성에 관하여-)

  • Kim, Ze-Uook;Yeo, Young-Keun
    • Applied Biological Chemistry
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    • v.20 no.3
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    • pp.263-269
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    • 1977
  • In order to establish methods of potato processing for mixed cooking with rice as main diet, fundamental research was carried out. On the basis of the previous experiments about potato granules, the yield of products, the process of manufacture, and its economics were determined The results are the following. 1. Yield of products are; (1) 22.2% under dipping treatment in $K_2S_2O_5$ solution. (2) 21.7% under dipping treatment in HCI solution. (3) 20.5% under blanching treatment in boiling water. (4) 19.9% under dipping treatment in boiling $K_2S_2O_5$ solution. (5) 18.7% under dipping treatment in boiling HCI solution. 2. The processing of potatoes is as follows $raw\;materials{\to}peeling{\to}cutting{\to}treatment$ for polyphenol oxidase $inactivation{\to}drying{\to}products$. 3. Potato granules are ordinarily not commercial when compared with rice, however, there are times when it is. When rested laud is planted with potatoes a high yield is produced. This will lower the price of the potato and make it commercial compared with rice.

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Sensory and Mechanical characteristics of Wax gourd Jung Kwa by different recipes (동아정과의 재료배합비와 조리방법에 따른 Texture 특성)

  • 이효지;김현정
    • Korean journal of food and cookery science
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    • v.17 no.4
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    • pp.412-420
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    • 2001
  • This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P<0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P<0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

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Changes in Quality Characteristics of Wild Root Vegetables during Storage (전처리 근채류의 저장과정중의 품질평가)

  • Kwak, Soo-Jin;Park, Na-Yoon;Kim, Gi-Chang;Kim, Haeng-Ran;Yoon, Ki-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1158-1167
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    • 2012
  • During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.

Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes (식초절임 무의 HACCP 시스템 적용을 위한 미생물학적 위해 분석)

  • Kwon, Sang-Chul
    • Journal of Food Hygiene and Safety
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    • v.28 no.1
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    • pp.69-74
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    • 2013
  • This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.