• Journal of the Korean Data and Information Science Society
• /
• v.21 no.5
• /
• pp.909-916
• /
• 2010

This study aims to establish storage stability conditions for cook-chilled korean ethenic foods. In order to achieve this aims, we establish a probability model of microbial counts of cook-chilled korean side dishes product-seasoned soybean sprouts. And seasoned soybean sprouts were stored during 1 to 5 days under constant temperature conditions at 0, 5, 10 and $15^{\circ}C$. Next we find confidence intervals for variation in the microbiological quality of seasoned soybean sprouts.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.229-236
• /
• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• Korean Journal of Pharmacognosy
• /
• v.43 no.3
• /
• pp.257-264
• /
• 2012

The purpose of this study was to estimate the shelf-life of Ssanghwa-tang by long-term storage test. Experiments were conducted to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment under a long-term storage test of Ssanghwa-tang. The significant change was not showed in pH, heavy metal, microbiological, identification test and quantitative analysis based on long-term storage test. The contents of albiflorin, paeoniflorin, cinnamic acid, liquiritin, and glycyrrhizin in long-term storage test were 66.8-93.1 ${\mu}g/mL$, 429.0-495.0 ${\mu}g/mL$, 3.8-4.4 ${\mu}g/mL$, 32.0-38.1 ${\mu}g/mL$, and 66.8-71.7 ${\mu}g/mL$, respectively. Shelf-lifes by 5 compounds about 3 lots at room temperature were predicted 21-37, 14-21, and 16-72 months, respectively. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• 한국포장학회:학술대회논문집
• /
• 2006.11a
• /
• pp.127-132
• /
• 2006

건강기능성 식품으로 각광을 받고 있는 키위과일의 건조 중 유효성분의 손실을 최대한 줄일 수 있는 진공동결건조법을 이용하여 키위과일을 동결건조하고 생키위, 동결건조키위 및 해동공정을 거친 해동키위를 시료로 하여 텍스츄어와 수분함량의 변화를 조사연구 하였다. Freeze Drying Kiwi는 생Kiwi보다 수분함량이 크게 감소되어 텍스츄어(hardness, firmness, stiffness) 수치가 전체적으로 매우 높게 나타났으나, 해동(Re-Hydration Kiwi)시킨 경우에는 텍스츄어가 생키위의 $1.2{\sim}l.3$배 정도로 나타나 동결건조법으로 건조하면 키위의 복원성이 매우 좋은 것으로 나타났다. 키위는 동결건조에 의해 수분함량이 크게 줄어 식품의 부패요소 중 중요요소인 수분활성도(Aw; Water Activity)가 크게 낮아져 식품의 원형이 비교적 그대로 유지되면서 유통기한(Shelf life)이 크게 연장되는 것을 알 수 있었다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.425-430
• /
• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2023.07a
• /
• pp.415-416
• /
• 2023

본 논문에서는 음식 상태관리를 위한 디스플레이 기능과 압력센서를 통한 전력 소비량을 최소화 할 수 있는 스마트 냉장고를 제안한다. 일상적으로 쉽게 남기고 버리는 음식물 쓰레기도 환경 오염을 유발하는 주요 원인 중 하나다. 음식물 쓰레기 배출 비율은 일반 가정이 61%, 외식산업이 26%, 소매업이 13%를 차지하는 것으로 나타났다. 사용자의 편의성을 위해 터치패드를 사용하여 유통기한, 음식의 위치, 각종 레시피 등 다양한 기능을 추가하여 음식물이 부패하기 전에 음식물들을 발견할 수 있고, 그에 따라 버려지는 음식물이 줄어들 것이다. 또한, 선반의 압력센서를 통하여 식품를 감지하고 관련 전원 공급등의 조율를 통한 효율성을 제고하였다.

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.247-251
• /
• 2002

This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Intra-high temperature(UHT) treated milks stored at 5, 10, 15t were evaluated during the storage of 154days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15$^{\circ}C$. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5$^{\circ}C$,10$^{\circ}C$t until 15days except sensory properties. According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10 t in milk market is not easy.

• Korean Journal of Clinical Laboratory Science
• /
• v.54 no.1
• /
• pp.23-27
• /
• 2022

Disposable wet wipes provided by general restaurants in the Jeju Special Self-Governing Province were evaluated for compliance with the labeling requirements and the degree of bacterial contamination set by the Ministry of Food and Drug Safety. Of the 32 types of disposable wipes, five types of disposable wipes did not indicate the name and location of the business office of the manufacturer. Only 12 types of wet wipes were marked with the date of manufacture and expiration date. Bacterial contamination was seen in 9 types of wet wipes through bacterial culture but these were absent in the remaining 23 types (71.9%). The results of the antimicrobial susceptibility test for the 9 identified strains showed no methicillin-resistant coagulase-negative staphylococci (MRCNS) or multidrug-resistant bacteria. Through this study, it is recommended that the date of manufacture and expiration date must be indicated on the surface of disposable wet wipes designated as hygiene products, and clean uncontaminated wet wipes must comply with storage standards. In addition, the results are expected to contribute to the enhancement and improvement of hygiene management supervision, personal hygiene management, and an improvement in national health.

• Journal of Chitin and Chitosan
• /
• v.23 no.4
• /
• pp.244-255
• /
• 2018

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, $12^{\circ}C$ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at $4^{\circ}C$ storage, but the antimicrobial activity was maintained at $12^{\circ}C$ storage and at $8^{\circ}C$ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at $8^{\circ}C$ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at $12^{\circ}C$ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature ($4^{\circ}C$). However, at $8^{\circ}C$ and $12^{\circ}C$, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except $4^{\circ}C$, but these properties were not observed at $8^{\circ}C$ and $12^{\circ}C$. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and $12^{\circ}C$, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at $4^{\circ}C$ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at $4^{\circ}C$. However, at $8^{\circ}C$ and $12^{\circ}C$, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

• Proceedings of the Korea Contents Association Conference
• /
• 2015.05a
• /
• pp.451-452
• /
• 2015

다양한 인공 지능이 탑재된 가전 제품의 스마트화 속도가 빨라지면서, 음성과 영상 등 멀티미디어의 기능을 이용한 '스마트 냉장고'가 출시되고 있는 추세이다. 스마트 냉장고의 출현으로 인해 기존의 냉장고를 사용할 때 냉장고 안에 어떤 내용물이 얼마나 남아 있는지 자세히 파악할 수 없던 점, 유통기한이 지나 버려지는 식재료가 발생하는 점 등 기존의 냉장고가 가진 문제들이 해결되는 듯 보였지만, 600만 원에 달하는 고가의 가격 때문에 보편화되지 못하여 아직까지도 상당수의 문제가 난제로 남아 있다. 이에 대한 해결 방안으로 우리는 현재 출시된 스마트 냉장고를 재설계해 IoT 냉장고 용기를 개발하고, 스마트폰의 애플리케이션과 통신하여 용기 안의 식재료 정보를 주고받고, 이에 따른 레시피를 추천해 주는 시스템을 설계하고자 한다. 이 IoT 냉장고를 활용한 레시피 추천 시스템은 스마트 냉장고뿐만 아니라 일반 냉장고에도 적용시킬 수 있을 것이라고 기대된다.