• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.8
• /
• pp.1141-1149
• /
• 2011

The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10$^{\circ}C$. According to the results, surface color change and microbial growth were delayed during storage at 4$^{\circ}C$. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4$^{\circ}C$ were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10$^{\circ}C$. The result indicated that overall quality of the fresh-cut produce at 4$^{\circ}C$ was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.

• Journal of Bio-Environment Control
• /
• v.20 no.4
• /
• pp.406-411
• /
• 2011

This study was conducted to find out the effect of cut-off period (0 hour, 3 hours, 6 hours, 12 hours, and 24 hours) to supply nutrient solution for chicon forcing at that was predrying treatment on the storability of chicon. The cut-off treatment increased dry matter rate, respiration rate, and ethylene production rate. The dry matter rate of chicon increased, as the cut-off period increased, but the respiration rate and ethylene production rate of chicon was highest in 12 hours and 6 hours cut-off treatment, respectively, and then their rates decreased, as the cut-off period prolonged. The weight loss at cut-off 6 hours treatment was lower than other treatments during $10^{\circ}C$ storage temperature. The cut-off 6 hours treatment showed higher carbon dioxide and oxygen concentration in 10,000 cc/$m^2$/day/atm oxygen permeability film package during storage period than control and showed a little predrying effect but was not statistically significant. At $4^{th}$ day, the ethylene concentration reached higher than other storage day and after that decreased but was not statistically significant. The quality of chicon for 3 hours, 6 hours, 24 hours cut-off treatments on storability showed higher than other treatments, accordingly. The 6 hours cut-off treatment showed the inhibited effect of the degree of browning of chicon cutting plane. The effect of 6 hours cut-off treatment on storability of chicon showed proper predrying effect, reduced moisture loss and browning inhibition apparently during $10^{\circ}C$ storage.

• Journal of Bio-Environment Control
• /
• v.21 no.4
• /
• pp.411-418
• /
• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.545-552
• /
• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2017.04a
• /
• pp.87-87
• /
• 2017

농산물의 품질 및 성분을 측정하는데 있어 기존의 화학적 분석 방식은 정밀도가 높으나 측정에 소요되는 시간과 비용이 많이 들어, 현장 적용하기에는 한계가 있다. 일반적으로 근적외선 분광 분석(Near Infra Red Spectroscopy, NIRS) 방법은 가공 과정에 따라 빠르게 변화되는 단백질 조성 및 수분함량 측정 등에 이용되고 있다. 분석에 소요 시간이 많이 걸리는 켈달법(Kjeldahi method)에 비해 NIR 분광 분석을 통한 보정으로 연속적인 모니터링이 가능하다. 본 연구에서 사용된 시료를 고정시키기 위한 프레임을 제작한 후 NIR센서와 광원인 LED의 각도를 고정시키고 측정 대상체인 사절된 감자 크기에 따라 시료를 고정시킬 수 있는 프레임을 반사면에 위치시켰다. 확산 반사법을 이용하여 프레임에 씨감자 시료를 고정 시킨 후 백색 LED를 이용하여 감자 표면에 빛을 반사시켜 3일 동안 12시간 마다 해당 시료들(열처리, 비누용액 침지, 생감자)의 스펙트럼을 측정하였다. 해당 시료들은 측정 기간 동안 저온상태($4^{\circ}C$)와 실온상태($20^{\circ}C$)에서 보관되었다. 실험 결과는 파장대 145nm에서 저온상태에서 보관된 생감자는 시간경과에 따른 흡광도의 결정 계수값($r^2$)은 0.98 이었다. 이는 감자가 저온에서 생감자의 상태 변화가 일어나고 있다는 것을 의미하고 파장대 145nm에서 시간에 따른 저온상태에서 보관한 감자의 상태 변화 예측이 가능함을 의미한다. 비누용액에 침지시킨 후 실온에 보관한 감자는 시간이 경과함에 따라 파장이 증가함에 따라 흡광도가 증가하였다. 이는 감자에 들어있는 Polyphenol Oxidase 함량 변화로 갈변 현상이 일어난 것을 알 수 있다. 또한 실온에서 보관한 생감자도 시간 경과에 따라 갈변 현상이 일어났지만 용액에 침지시킨 감자보다는 갈변 현상이 36시간 이후로 발견되었다. 열처리 후 실온에서 보관한 감자의 경우에는 갈변현상이 나타나지 않았다. 저온상태에서 보관한 감자시료들 모두 갈변형상이 나타나지 않았지만, 24시간이 지난 후 용액에 침지시킨 감자는 갈변 현상이 발생되었다. 생감자와 열처리한 감자는 시간 경과에 따른 갈변현상이 일어나지 않았으므로, 감자의 갈변현상은 감자의 표면 처리 방법에 국한되지 않고 온도에 영향을 더 많이 받는다는 것을 나타내고 있다. 본 연구는 향후 감자의 품질 및 성분 측정에서 간편하게 사용될 수 있는 감자의 품질 계측 기술에 기여할 것으로 판단된다.

• Proceedings of the KWS Conference
• /
• 2009.11a
• /
• pp.3-3
• /
• 2009

선박의 건조과정에서 필수적으로 선체 외판에는 선박의 안전과 운항 및 정비 등에 필요한 정보를 나타내기 위해 다양한 종류의 마크 및 문자가 마킹되어진다. 하지만, 단순한 도장 작업만으로는 해상과 같은 부식 환경에서 마크 및 문자가 쉽게 지워지거나 손상되기 때문에 마크 및 문자를 용접 비드(welding bead)로 표시하거나 미리 절단된 강판(steel plate)을 수동으로 용접한 뒤 도장을 함으로써 마크 및 문자의 손상을 방지하고 있다. 이러한 문자마킹작업을 하기 위해서는 작업자가 수작업으로 기준선과 마크 및 문자의 위치를 먹줄 등을 이용하여 마킹을 하고, 해당 마크 및 문자의 템플렛(template)을 이용하여 펀칭을 실시한 후 수동으로 용접을 실시한다. 하지만, 수작업을 통한 선체외판 문자마킹 작업은 작업자의 기량에 따라 품질이 상이하여 품질 저하의 원인이 된다. 또한 대조립 및 탑재 단계에서 문자 마킹 작업시 수직자세의 용접을 요구함으로써 작업자가 안전사고에 노출되어 있으며, 선박의 각 단계별 주요 공정보다 작업시간이 길어져 전체 선박 건조공정을 지연시키는 문제점 등을 야기시킬 수 있다. 이러한 문제점들을 해결하기 위해 조선업계에서는 선체 외판의 마크 및 문자를 자동으로 용접할 수 있는 장치를 개발하기 위해 노력해왔으며, 몇몇 개발 사례가 보고되고 있다. 하지만, 그 실효성 부분에서는 아직까지 해결하지 못한 문제점들로 인해 현장 적용에는 어려움을 보이고 있다. 본 연구에서는 선박외판 문자 자동용접장치의 기능성뿐만 아니라 현업 적용성을 가장 우선적으로 고려하여 문자마킹장치(Marking Robot for Shipbuilding) 개발을 진행하였다. 우선, 적절한 용접 재료를 선정하기 위해서 솔리드 와이어(Solid Wire)와 플럭스 코어드 와이어(Flux Cored Wire)에 대한 비드온 용접(Bead-On Welding)을 아래보기자세와 수직자세에 대해서 실시하여 적절한 용접 조건을 설정하였다. 본 연구에서 개발된 문자마킹 자동용접장치는 3축으로 구성되어 있으며 각 축들을 분리할 수 있도록 개발하여 이동성을 향상시켰으며, 작업면과 용접토치간의 거리를 일정하게 유지시킬 수 있도록 용접전류 센서(Welding Current Sensor)를 이용하여 토치 높이(Wire Extension)를 제어함으로써 균일한 품질의 용접비드를 얻을 수 있었다. 또한 문자마킹 자동용접장치는 본체 구동부와 제어부(Touch Screen)가 쉽게 분리되고 장착이 가능한 구조로 개발되었으며, 용접시 각 용접자세별로 용접전압, 전류 그리고 용접속도 설정이 가능하여 아래보기 자세뿐만 아니라 어떠한 자세에서도 같은 모양의 비드형상을 가지는 문자마킹용접이 가능하도록 개발하였으며, 이는 실험과 현장적용을 통해 검증하였다.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.14 no.2
• /
• pp.132-141
• /
• 1994

In order to study the effects of silage additive on the quality and in preventing aerobic deterioration, reed canarygrass silages were made with various levels of formic acid, caproic acid and a mixture of the two acids. Preparation of silages cutted into about 1.5 cm length with the forage cutter and packed in vinyl bags(50 kg of capacity, 0.1 mrn of thickness), and it also divided nine types of experimental treatments. Aerobic deterioration in the silages were investigated for 7 days of aerobic exposure periods, and the plastic vessel of diameter 25 cm, a height 30 cm used as a tool. The results obtained from this experiment are summarized as fellow. 1. Crude protein and NFE contents at the time if opening were increased in the silage with mixture of formic and caproic acids(P<0.01). Crude fiber and ADF contents during the 7 days of aerobic exposure periods were the decreased in the sslages with mixture of two acods treatment(P<0.01). 2. Temperature of the silage treated with fromic acid alone during the 2 days of aerobic exposure period reached$34.4^{\circ}C$, while that of the silage with caproic acid and mixture formic and caproic acids were not rapidly increased resulting by reduced aerobic deteriorarion. 3. The pH of silages treated with formic acid alone during 7 days of aerobic exposure was not effectively changed, while solages treated with caproic acid were effectively stabilized. 4. The ratio of amminia nitrogen to total nitrogen was significantly decreased in silages with formic acid>caproic acid>mixture of both in the order(P<0.01). 5. Microbiological population of the silage were positively changed during the 7 days of aerobic exposure period. Solages with formic acid were deteriorated at ensiling observed, while applicarion of 1.2% caproic acid was partially reduced deteriorarion by precenting of the growth moulds.

• Journal of Animal Science and Technology
• /
• v.55 no.3
• /
• pp.179-184
• /
• 2013

Willingness-to-pay (WTP) for pork produced by quality test was determined using a contingent valuation method. Three model studies including a dichotomous-choice and two double dichotomous-choice types were conducted. The respondents in this study appropriately understood the contingent valuation and the suggested price was significant as a characteristic variable. The results imply that there is lower chance to select pork produced by the quality test, as the price difference is greater between conventional and quality-tested pork. WTPs in double and single contingent valuation models were 735 and 547 won/100 g, respectively. WTP was increased with increasing the educational level of respondents. The average WTPs analyzed by convariate were 1,015 won/100 g for double contingent valuation and 580 won/100 g for single contingent valuation. Considering the minimum price of WTP of pork produced by quality test (547.4 won/100 g), the total economic value was estimated to be 5,173,600 million won and per capita customer value was 106,000 won. Therefore, providing an institutional strategy for pork quality test will be beneficial for the consumers.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.17-24
• /
• 2014

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.

• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.591-597
• /
• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.