• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• 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.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.179-186
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• 2005

This study was conducted to establish a comprehensive guideline for grading system of poultry meat cuts. Slaughter and further processed houses were divided into large(>70,000 heads/day), middle($50,000\~25,000$ heads/day), and small scale(<25,000 heads/day), and the production managers were asked by the Questionnaire. Most poultry meat cuts produced by larger- and middle-slaughter house were consumed by dealers, franchisee and department store in increasing order, whereas further processed poultry meat cuts(small scale) provided meals for the students in the high amount. The packaging step was best f3r the determination of grading in the large slaughter house. This survey indicated that two or more grades were proper to determine the grading in the middle slaughter house, however only two grades were proper for the others. Freshness, bruise, wound, trimming and the inclusion of foreign materials affected to the grading. Poultry meat cuts were accepted for the grading in large-slaughter house, but whole poultry carcass was accepted for the grading in the others. Most managers agreed with that the grading system was only applied for the amounts requested. They also suggested that the grading system of poultry meat cuts were necessary in near future, even though it was not urgent to apply.

• Food Science and Preservation
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• v.8 no.1
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• pp.37-46
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• 2001

To examine the effects of edible coatings on the quality of fresh-cut fruits, Shingo pear was coated with several concentration of albumin, WSF(whole soy flour), dextrin and SPE (sucrose polyester) solution and quality characteristics, sensory evaluation and respiration rate were determined during storage at $4^{\circ}C$ for 10 days. Weight loss rate was reduced in coated fresh-cut pears. 2% dextrin and 1% WSF for pears were more effective in reducing weight loss rate during storage. In preventing the browning of fresh cut fruits, browning was inhibited by coating with 0.5% WSF, 1% albumin, 3% dextrin for pears. Compared with non-coated pears, 0.5% WSF, 1% albumin and 3% dextrin coating were effective in inhibiting the color changes. Even if hardness had a tendency to decrease in coated and no71-coated fruits during storage dextrin coating induced texture softening in fresh-cut pears. The changes in decrease of titratable acidity and vitamin C content and increase of pH and soluble solid were recessed by coatings but there was no differences in accordance with coating materials. Sensory evaluation of coated pears was conducted in according to coating materials and concentrations. Pears coated with 0.5% albumin, 4% dextrin, 1.0% SPE and 0.5% WSF recorded high sensory score. Among the tested coating materials and concentrations, 4% dextrin was the best in all organoleptic quality of coated pears. Respiration rate was repressed by coating with WSF and dextrin in pears.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.62-67
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• 1998

This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.

• Journal of Korean Society for Quality Management
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• v.44 no.4
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• pp.935-949
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• 2016

Purpose: This study attempts to find out the optimum condition of the rotary cutter making pellet in the footwear outsole process. The pellets are used in the process of outsole rubber fabrication to reduce cycle time and save raw material. Methods: Computer simulations are used to analyze the maximum stress in the rotary cutter after designing a variety of cutter shapes. Taguchi method is used to identify the robust condition of the cutter. In $L_{18}$ orthogonal array, the control factors such as knife width, twisted angle, number of knives, diameter, knife depth and supported angle are considered and noise factors like assembly tolerance and amount of antifriction are allocated. Results: It is found that the most important factors to reduce maximum stress in the cutter are supported angle and diameter. Using Tacuchi's results, we can reduce 70% cycle time and 9% raw material compared to the traditional method using cutting die. Conclusion: When designing the rotary cutter, the best conditions are the diameter at its maximum allowable value and supported angle in the boundary of machine inner space.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.185.1-185
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• 2003

최근 세계적으로 편의식품의 소비가 증가하면서 과채류의 신선도를 유지시킴과 동시에 편리하게 조리에 이용할 수 있는 최소가공식품(minimally processed foods)의 시장이 확대되고 있다. 그러나, 기개발된 최소가공 과채류는 미생물학적 안전성 및 색 변화 등의 문제점을 수반하여 이 부분을 보완할 수 있는 기술개발이 시급한 실정이다. 따라서 본 연구는 감마선을 이용하여 미생물학적 안전성 및 저장성을 향상시킨 최소가공식품 개발의 일환으로, 김치를 모델식품으로 원료배추의 최소가공식품을 개발하기 위해 미생물학적, 이화학적 품질특성을 조사하였다. 절단한 배추의 염농도가 3%가 되도록 절임 및 함기포장 하고, 0~2 kGy의 선량으로 감마선 조사한 후 4$^{\circ}C$에서 3주 동안 저장, 분석하였다. 비조사구의 경우 총균수, coliform Salmonella spp., lactic acid bacteria 등이 모두 7 log cycle 수준을 보였으며, 감마선 조사시 2-5 log cycle 이상 감소하는 것으로 나타났다. 또한 색도, 물성 등은 감마선 조사에 의해 비조사구와의 유의적인 차이를 보이지 않았으며, 감마선 조사시 절임배추의 발효현상에 의해 나타나는 pH 저하를 억제할 수 있어 저장성을 향상시킬 수 있는 것으로 나타났다. 결론적으로 감마선 조사를 이용한 최소가공 절임배추의 개발시 미생물학적 안전성을 보장하면서, 이화학적 특성이 저하되지 않고 저장성을 향상시킨 최소가공식품을 개발할 수 있었다.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.343-350
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• 2010

This study was conducted to investigate the effect of harvest seasons on quality and microbial population at different steps of production chain of fresh-cut iceberg lettuce. Iceberg lettuces harvested in May, June, July, October, and December were processed following industrial practices, and stored at $5^{\circ}C$ for 9 days. For microbial measurement, samples were taken from each of the following steps: harvest, transport, pretreatment, cutting, 1st-washing, 2nd-washing, and day 3, 6, and 9 of storage. Iceberg lettuce cultivated in protect house and harvested in May and October showed higher $CO_2$ levels in the packages and electrolyte leakages than lettuce harvested in June, July and December. Microbial population of raw materials harvested in July was highest (6.76 log), and microbial growth rate during storage was highest in samples harvested in May. Lettuce harvested in June had better quality and microbial safety compared to other lettuces. Although lettuce harvested in October and December had less microbial population in either raw materials or processed products, those samples had inferior quality due to off-odor development and severe browning. Therefore, it is required to maintain quality and ensure microbial safety to distribute fresh-cut lettuce with high quality and safety throughout the year.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.844-847
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• 2002

본 논문에서는 단상 thyristor 정류기 구조의 대전력 150KVA급의 mash seam 용접기에 용접 센터링등 여러 가지 용접 효율 향상을 위한 부가 장치를 포함한 용접장치 개발을 통한 용접품질 분석결과를 보이고 있다. 일반적으로 제철소에 사용되는 수10KVA급의 용접기들은 그동안 전량 수입에 의존하던 것을 공동연구를 통해서 국산화에 성공하였다. 본 시스템은 기존의 타사제품의 기능을 포함하여 용접 센터링 장치, 용접 전후단 의 크램핑기능, 선후행 코일의 선단부를 절단하는 shear ing 기능, 용접 휠높이 자동조절기능을 포함하였으며, 자체 설계된 대전력용 변압기, 대전력 절환용 thyristor 제어들을 포함한 용접기로써 기존의 타사제품에 비하여 기능적, 성능적으로 향상된 형태로써 용접 성능 검사에서도 양호한 결과 얻었다. 본 논문에서는 mash seam 용접기의 기본적인 기능설명과 개된 용접기를 기능별로 설명하고, 실용접 결과를 소개하여 향후 계획을 제시한다