• Title, Summary, Keyword: Storage Characteristics

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The Effect of Various Cereal Flours on Quality and Storage Characteristics of Sausage (곡류가루 첨가가 소시지의 품질 및 저장성에 미치는 영향)

  • 조은자;장선문;임지숙
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.3
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    • pp.265-274
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    • 2004
  • To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

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The Effect of Medicinal Plants with Additives on Storage Characteristics of Sausage (생약성분을 첨가한 소시지의 저장성에 대한 연구)

  • 임혜경;조은자
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.3
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    • pp.249-257
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    • 2002
  • This study was conducted to investigate the effects of medicinal plants with additives on storage characteristics of sausage. The water activity of the sausage with the additives tended to decrease with the storage time: the highest value was shown in the Angelica added sausage samples, in both cases added with dried powder as well as with extracted powder. The Paeonia extract powder added sausage had the lowest pH value. The herbal plant added sausages showed the lowest cooking and storage losses among all. The values of TBA (thiobarbituric acid value) and VBN (volatile basic nitrogen) increased with storage time, but the values of the sample with the extract powder additive were lower than those of the freeze-dry powder additive. Total plate counts of bacteria increased with storage time fur all samples, but those for the samples with Pueraria, Platycodon, Angelica, Bupleurum and Paeonia additives exhibited lower values than the control. From the above results, the sausages with medicinal plant additives showed the superior storage safety and quality characteristics.

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Characteristics of Storage Tank on Harvest Type Ice Storage System (하베스트형 빙축열시스템의 축열조 특성)

  • Choi, In-Su;Lee, Ho-Saeng;Moon, Choon-Geun;Kim, Jae-Dol;Yoon, Jung-In
    • Proceedings of the KSME Conference
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    • pp.210-215
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    • 2000
  • A fundamental study on the under water harvest-type ice storage system and its temperature characteristics in ice storage system was performed experimentally. The experiments were conducted by changing the inlet refrigerant temperature of an evaporator to analyzing the thermal fluid motion inside the ice storage tank. From the experimental results, the cold storage characteristics were investigated by measuring the axial and radial temperature variations inside the ice storage tank with respect to the inlet and outlet refrigerant temperatures of an evaporator. In case of the under water harvest-type ice storage system, thermal fluid motion inside the ice storage tank was shown differently in comparison with that of other ice storage systems. During the cooling storage process, there was no supercooling phenomenon in the ice storage tank. These results show the characteristic of this system and the possibility of application to other fields.

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Prediction of practically chargeable cold energy in an ice storage system (빙축열시스템의 실질적인 최대 축열 가능량 예측)

  • Lee, D.-Y.;Kang, B.H.;Kim, M.S.
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.11 no.1
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    • pp.133-146
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    • 1999
  • The charge operation of an ice storage system has been analyzed in this paper. The thermal characteristics of major components of the ice storage system. i.e., the refrigerator and the ice storage tank are evaluated from performance tests on an existing ice storage system. Based on the measured data for thermal characteristics, a simulation is carried out for the charge operation and the effect of the refrigerator size on the system performance is investigated. The results indicate that the larger the refrigerator size for a given storage capacity, the lower the inlet temperature of the ice storage tank so that the lower the efficiency of charge operation. It is also found that there exists an optimal size of the refrigerator with which the ice storage at the end of the charge operation is maximized, but the complete charge is not possible even with the optimally sized refrigerator. This leads to the result that the design capacity of the storage tank should be larger than the required amount of cold energy for the daytime cooling considering the practically chargeable amount of cold energy during the nighttime. Where the cooling load sharing of the storage is 40%, the nominal capacity of an ice storage tank needs to be larger than the required storage amount by 30%.

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Quality and Storage Stability of Hamburger during Low Temperature Storage (저온저장에 의한 햄버거의 품질 및 저장 안전성)

  • 송형익;문귀임;문윤희;정인철
    • Food Science of Animal Resources
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    • v.20 no.1
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    • pp.72-78
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    • 2000
  • This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

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Development of Neuro-Fuzzy System for Cold Storage Facility (저온저장고의 뉴로-퍼지 제어시스템 개발)

  • 양길모;고학균;홍지향
    • Journal of Biosystems Engineering
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    • v.28 no.2
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    • pp.117-126
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    • 2003
  • This study was conducted to develop precision control system fur cold storage facility that could offer safe storage environment for green grocery. For that reason of neuro-fuzzy control system with learning ability algorithm and single chip neuro-fuzzy micro controller was developed for cold storage facility. Dynamic characteristics and hunting of neuro-fuzzy control system were far superior to on-off and fuzzy control system. Dynamic characteristics of temperature were faster than on-off control system by 1,555 seconds(123% faster) and fuzzy control system by 460 seconds(36.4% faster). When system was arrived at steady state. hunting was ${\pm}$0.5$^{\circ}C$ in on-off control system, ${\pm}$0.4$^{\circ}C$ in fuzzy control system, and ${\pm}$0.3$^{\circ}C$ in neuro-fuzzy control system. Hunting of humidity and wind velocity was also controlled precisely by 70 to 72.5% and 1m/s For storage experiment with onion, characteristics of neuro-fuzzy control system were tested. Dynamic characteristics of neuro-fuzzy control system made cold storage facility conducted precooling ability and minimized hunting.

The Effect of Storage Method and Duration on the Physicochemical Characteristics and Consumer Acceptance of Kimchi (저장 방법 및 기간을 달리한 김장 김치의 이화학적 특성 및 소비자 기호도)

  • Kim, Hee-Sup
    • Journal of the Korean Society of Food Culture
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    • v.17 no.5
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    • pp.638-645
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    • 2002
  • The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste

  • Choi, Eun-Jeong;Lee, Kyung-A;Kim, Byeong-Sam;Ku, Kyung-Hyung
    • Preventive Nutrition and Food Science
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    • v.17 no.1
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    • pp.46-52
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    • 2012
  • This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

Changes of Chromatic, Chemical and Organoleptic Characteristics of Green Leaf Tobaccos during Storage in Warehouse (미가공 잎담배 저장 중 색상, 화학성분 및 끽미 변화)

  • 정기택;안대진;이종률;김상범
    • Journal of the Korean Society of Tobacco Science
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    • v.24 no.2
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    • pp.88-93
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    • 2002
  • This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder (연잎가루를 첨가한 설기떡의 품질 특성)

  • Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.23 no.4
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    • pp.433-442
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    • 2007
  • This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.