• Food Science and Preservation
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• v.17 no.2
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• pp.202-207
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• 2010

The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.846-851
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• 1990

An attempt was made in this study to investigate the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenized at $50{\sim}55^{\circ}C$ for $5{\sim}7\;min$, cooled down to $25^{\circ}C$, and finally mixed with TBHQ (tert-butylhydroquinone) as antioxidant and garlic essential oil. Optimum components for garlic oleoresin consisted of 1.0% garlic essential oil, 10.5% garlic extract, 10.0% poly sorbate, 0.01% KM-72, 18.0% lecithin, 0.05% TBHQ, 0.15% of phosphoric acid solution and 60.0% water. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of garlic oleoresin hardly occurred at $5^{\circ}C$ but occurred considerable level at $25^{\circ}C$ during storage for 60 days.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Food Science and Preservation
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• v.19 no.3
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• pp.323-327
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• 2012

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

• Journal of the korean academy of Pediatric Dentistry
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• v.41 no.1
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• pp.1-7
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• 2014

If it is possible to preserve and culture cells from exfoliated deciduous teeth in a readily available storage medium within each family, more stem cells would be obtained. This research is about the effect of storage media and time on pulpal cell viability of exfoliated deciduous teeth. 330 exfoliated deciduous teeth were randomly divided into 11 groups; fresh group, dry group, groups stored in cell culture medium (2, 4, 7 days each), in milk (2, 4, 7 days each), and in saline (2, 4, 7 days each). Primary culture of pulpal cells was conducted in each group and the success rates were compared by calculating the number of teeth with viable cells. The result of primary culture shows that the success rate decreases as the time of storage gets longer. There was no statistical difference between groups stored in the cell culture medium, milk, and saline for 2 and 4 days. However, the groups stored in milk and saline for 7 days showed dramatic decrease in success rate compared to the group stored in the cell culture medium. In conclusion, exfoliated or extracted deciduous teeth can be used to culture pulpal cells when they are stored in milk and saline for a certain period of time; however obtaining viable pulpal cells becomes harder as the storage time gets longer.

• Food Science and Preservation
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• v.12 no.6
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• pp.516-521
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• 2005

Effect of chitosan on shelf life of soybean tofu was investigated. The quality changes of soybean tofu drained after immersion in $0.1\%$ chitosan solution for 1 hr were examined during storage at 10, 20 and $30^{\circ}C$. The number of viable cell of soybean tofu with treated chitosan was lower about 1 log cycle than that of control after 2 days storage at $10^{\circ}C$ and $20^{\circ}C$, although there was no detectable differences at $30^{\circ}C$. pH decrease during storage soybean tofu at $10^{\circ}C$ was begun after 4 days in soybean tofu with treated chitosan, while 3days in control. Hardness of soybean tofu with treated chitosan was maintained higher than that of control over the storage period at $10^{\circ}C,\;20^{\circ}C\;\and\;30^{\circ}C$. Shelf life of soybean tofu with treated chitosan was extended about 1 day at $10^{\circ}C$ compared with control.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.697-698
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• 2013

최근에 유연한 성질을 갖는 전자기기들의 수요가 증가하면서, 그에 따라서 유연 전자기기를 뒷받침 해줄 수 있는 에너지 저장체의 유연한 성질도 중요성이 점점 부각되고 있으며 많은 연구가 진행되고 있다. 유연한 에너지 저장체의 많은 연구들이 유연한 금속 박막이나 특수 공정처리가 필요한 고분자를 이용하고 있으나, 대부분의 유연 에너지 소자들은 에너지 저장체의 성능에 비해 고온과 산 약품과 같은 환경이 필요하며, 비용과 시간이 많이 소모되고 있다. 그에 반해 섬유는 앞에서와 같이 특수 공정 처리가 따로 필요하지 않으며 상온에서도 손 쉽게 이용 가능하며, 신축성이 뛰어난 장점이 있기 때문에 효율적, 비용적으로 유연한 에너지 저장체에 유리한 소재이다. 몸에 해로운 산과 같은 약품처리의 필요도 없으며, 용매를 흡수하는 능력이 뛰어나기 때문에 용매를 이용한 도포 방법을 사용하면 다양한 물질을 폭넓게 적용 가능하다. 그리고 적용 분야에 맞춰서 섬유의 종류를 조절하면 다양한 성질을 갖는 천 기반의 에너지 저장체가 형성되며, 면 섬유가 수소 결합과 높은 반데르 발스 결합에 의해 탄소나노튜브와 결합하여 높은 에너지 밀도를 갖는 에너지 저장체를 형성하는 것을 분석한 논문들도 보고되고 있다. 면 섬유의 특수한 성질을 이용하여 에너지 저장체를 제작하고 이를 확인하기 위해서 일반 합성 섬유인 polyester와 면 섬유를 비교 제작하였으며, 용매의 형태로 손쉽게 도포 가능한 물질은 탄소 계열의 활물질들이며, 탄소 나노 튜브나 그래핀 등이 분산된 용액을 이용해 천에 도포 가능하다. 탄소 계열의 활물질들은 대표적인 슈퍼캐패시터 물질이며, 천에 도포를 함으로써 천 기반의 슈퍼캐패시터를 제작하였다. 일반 합성 섬유 polyester와 CNT를 결합한 형태의 전극은 최대 에너지 축전 용량(Maximum specific capacitance)이 53.6 F/g으로 나타났으며, 면 섬유와 CNT를 결합한 형태의 전극은 최대 에너지 축전 용량이 122.1 F/g으로 나타났다. 따라서 면 섬유에서 높은 에너지 저장 능력을 보이는 것을 실험적으로 확인하였으며, 에너지 저장 능력이 뛰어난 면 섬유를 다음 전극 디자인에서도 일률적으로 적용하였다. 슈도캐패시터의 대표적 물질인 금속 산화물인 망간 산화물(MnO2)을 3전극 도금 시스템을 이용하여 에너지 축전 용량과 에너지 밀도를 올리는 전극을 제작하였다. 특히 망간 산화물의 형태는 표면적을 극대화하기 위해서 평균 지름은 200~300 nm 정도 되는 나노 입자의 형태로 제작하였다. 그 결과, 확연하게 에너지 축전 용량이 향상되었으며, 최대 에너지 축전 용량은 282.0 F/g, 에너지전력 밀도는 14.2 Wh/kg으로 나타나서 금속 산화물의 형태가 주는 효과를 확인할 수 있었다. 하지만 나노 입자의 형태로 제작된 금속 산화물은 문제점이 발생하였다. 금속 산화물의 전기 전도성이 매우 낮기 때문에, 전기 전도성에 비례해서 전력 밀도의 값이 표현되는데, 전기 전도성이 급격히 감소하기 때문에 전력 밀도도 급격한 감소가 나타난다. 다음과 같이 전기 전도성 물질을 첨가하는 방법은 추가의 공정이 필요한 단점이 있지만 오직 기계적인 인장응력만을 가해서 에너지 밀도와 전력 밀도를 증가시키는 전극을 제작하였다. 인장응력을 섬유 기반의 전극에 가했을 시에 가닥들간의 접촉 증가와 CNT가 정렬되면서 특정 변형률(strain) 이전에서는 전기 전도성이 최대 50% 이상 증가하는 것을 확인할 수 있었으며, 선행 연구에서 보고되었다. 이를 이용해서 전기 전도성과 직결되는 전력 밀도의 양도 증가시키고 에너지 밀도의 증가 여부까지 확인한 결과 인장을 가하기 전 면 섬유의 전력 밀도와 에너지 밀도는 6.4 kW/kg and 6.1 Wh/kg으로 나타났으나 30% 변형 인장 후에는11.4 kW/kg과 7.1 Wh/kg으로 나타났다. 그리고 망간 산화물을 첨가한 전극 역시 4.9 kW/kg과 14.2 Wh/kg으로 나타났었으나 인장 이후 전력 밀도는 14.2 kW/kg, 에너지 밀도는 17.6 Wh/kg으로 확연하게 증가한 것을 확인하였다.

• Food Science and Preservation
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• v.21 no.4
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• pp.468-472
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• 2014

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.469-473
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• 2001

Fuji apples were sliced and dipped in distilled water, 1% (w/v) ascorbic acid and 1% (w/v) oxalic acid. After minimal processing, the slices were packaged with three films which have different gas transmission rate and stored in cold room$(0-2^{\circ}C)$. The visual quality, gas composition, pH, texture, soluble solids content and titratable acidity were determined. The most deteriorative effects on quality were produced by browning of flesh. Ascorbic acid inhibited the development of browning and extended storage life from 7 days of control to 14 days at $0-2^{\circ}C$. Minimally processed Fuji apple treated with ascorbic acid and P640 film showed exhausting of oxygen in the packaging after 14 days. It showed only a slight reduction of pH from 3.73 to 3.72. The visual quality, gas composition, pH, texture, soluble solids content, titratable acidity were slightly changed, indicating that higher quality was maintained during storage. Ascorbic acid inhibited the development of browning and extended storage life of fresh-cut Fuji apple.