• 한국식품저장유통학회지
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• 제2권2호
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• pp.225-232
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• 1995

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40${\mu}{\textrm}{m}$, 60${\mu}{\textrm}{m}$, 80${\mu}{\textrm}{m}$) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 0$\pm$1$^{\circ}C$, RH(relative hummidity) 92$\pm$1%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80${\mu}{\textrm}{m}$-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.

• 한국산림과학회지
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• 제103권3호
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• pp.368-374
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• 2014

본 연구는 에틸렌 처리와 저장조건에 따른 '오텀센스' 다래의 저장성과 품질 변화를 조사하기 위하여 수행하였다. 다래의 저장 중 품질변화를 관찰한 결과, 48시간과 96시간동안 에틸렌을 처리한 모든 처리구에서 경도는 저장기간이 경과함에 따라 급격히 감소하였으나, 당도는 급격히 증가하였다. 산도는 모든 처리구에서 0.7~1.4%수준으로 나타났다. 저장기간 동안 다래의 중량감소율을 조사한 결과, 48시간동안 에틸렌을 처리하고 저장한 다래는 저장 24일 동안 $20^{\circ}C$저장구에서 30.9%로 가장 높았으며, $2^{\circ}C$에 상대습도 90%저장구에서 5.9%로 가장 낮게 나타났다. 96시간동안 에틸렌을 처리하고 저장한 다래는 저장 22일 동안 $20^{\circ}C$저장구에서 29.4%, $4^{\circ}C$저장구에서 20.7%, $2^{\circ}C$저장구에서 12.1% 그리고 $2^{\circ}C$에 상대습도 90%저장구에서 6.0% 감소하였다. 저장기간 동안 다래의 식미는 모든 처리구에서 증가하다 감소하였다. 특히 $20^{\circ}C$저장구는 저장 초기에 급격히 증가하다 감소하였고, $2^{\circ}C$에 상대습도 90%저장구는 저장 18일 후에 감소하였다. 부패율은 모든 처리구에서 저장기간 동안 증가하였으며, $20^{\circ}C$저장구는 저장 2일 후, $2^{\circ}C$에 상대습도 90%저장구는 16일부터 급격히 증가하였다. 따라서, $2^{\circ}C$에 상대습도 90%의 저장조건이 다래의 품질을 유지하는데 효과적일 것으로 판단되며, '오텀센스' 다래의 적정 저장조건과 후숙시기를 판단할 수 있을 것이라 생각된다.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.681-685
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• 2006

가루녹차를 알루미늄 포장에 보관하여 $-5^{\circ}C$에서 저장시 품질관련 화학성분인 총질소, 총아미노산, 탄닌, 카페인, 엽록소, 비타민 C 및 지방산은 저장기간이 길어질수록 함량이 감소되었다. 가루녹차의 표면색상은 $-5^{\circ}C$ 저장시 a값은 저장전 -17.40에서 저장 30일 -16.69, 저장 60일 -16.20, 저장 120일 -13.69로 저장기간이 길어질수록 녹색이 감소됨을 알 수 있었다. 외관과 내질에 따른 관능평가는 저장전 93점에서 저장 60일 88점, 저장 120일 73점으로 저장기간 경과에 비례해 품질이 열악해졌다. 품질을 고려하면 $-5^{\circ}C$에서 가루녹차를 저장하는 것이 우수한 저장방법이 되리라 생각된다.

• 한국식품영양과학회지
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• 제23권4호
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• pp.641-646
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• 1994

changes in HMF content, capsanthin content, Hunter tirstimulus values, color-preference, and pruchasing intent were investigated during storage of industry-produced kochujang packed with polyethylene and nylon complex film at 13, 27 and 37$^{\circ}C$. HMF content, which was very low at initial , did not showed significant increase during storage at 13$^{\circ}C$ for 180 days, but the accumulation of HMF was accelerated by higher temperature. Capsanthin content decreased more rapidly at higher temperature . L values decreased up to 60 days of storage and the storage temperature had little influence on the rate . But, after 60 days, L value decreased more slowly at 13 than at 27 and 37$^{\circ}C$ , a and b values showed linear decrease at 37$^{\circ}C$, but increase in a and b values at 13 and 27 $^{\circ}C$ during early storage was followed by decrease. ΔE decreased more rapidly at higher temperature . Color-preference and purchasing-intent for kochujang decreased during storage at 27 and 37 $^{\circ}C$, but did not show significant changes during storage at 13 $^{\circ}C$ for 180 days. L, and ΔE values of kochujang stored at 37 and 27Δ showed positive correlation with color-preference, but Hunter tristimulus values of Kochujang stored at 13$^{\circ}C$ did not show not any significant correlation with color preference.

• 한국약용작물학회지
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• 제13권1호
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• pp.52-56
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• 2005

본 연구는 수삼의 저장기간 (무저장, 2일, 6일, 8일, 10일) 및 저장온도 $(20^{\circ}C,\;34^{\circ}C,\;-10^{\circ}C)$로 구분하여 제조된 홍삼의 품질 및 이화학적 특성변화를 비교 조사하였다. 수삼의 수분함량은 저장일이 길어질수록 감소하는 경향이었다. 수삼을 10일동안의 단기간 저장온도는 $34^{\circ}C$의 냉장저장이 적합하다고 생각한다. 전질소 함량은 저장일 10일로 갈수록 무저장구에 비해 다소 증가하는 경향이었다. 저장온도별로는 실온, 냉동, 냉장저장 순으로 무저장구보다 전질소 함량이 증가함을 보였다. 각각의 저장구별 페놀성 화합물의 함량은 무저장구에 비하여 저장기간이 길수록 증가하는 경향이었다. 저장 온도별로는 냉장 저장구가 실온, 냉동 저장구에 비하여 다소 페놀성 화합물의 함량이 높았다. 저장조건별 홍삼의 사포닌 Rf 에 대한 8종의 $ginsenoside\;Rb_1,\;Rb_2,\;Rc,\;Rd,\;Re,\;$Rg_3,\;Rg_1,\;Rg_2$의 상대적 함량 (%)비 변화를 분석한 결과, 각각 저장조건에서 Rf 대한 $Rb_1,\;Rg_1$의 상대적 함량비가 저장기간이 늘어날수록 감소하는 경향이었다. 기타 ginsenoside 함량변화는 시료간의 차이에서 나타난 것으로 판단되며 저장조건에 따른 변화 경향은 뚜렷하지 않았다. 관능적 성질에서 각각 저장구별로 홍삼의 품질, 맛과 향을 종합적으로 평가하여 볼 때, $34^{\circ}C$에서 냉장저장 운반하는 것이 홍삼 향미의 안정적 유지에 가장 적합한 것으로 평가되었다.

• Journal of Ginseng Research
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• 제9권2호
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• 한국약용작물학회지
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• 제23권6호
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• pp.431-438
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• 2015

Background : This study was conducted to determine out the effect of storage temperature on the quality of fresh ginseng (Panax ginseng C. A. Meyer) during distribution. Methods and Results : Fresh ginseng was washed, packed in $30{\mu}m$ low density polyethylene (LDPE) film, then stored at 0, -2 and $-4^{\circ}C$. After 4 weeks of storage, ginseng was then stored at $5^{\circ}C$, as a simulation of the distribution process. Ginseng stored at $-4^{\circ}C$ showed higher respiration rate, ethylene production and electrolyte conductivity during the distribution phase than those stored at 0 and $-2^{\circ}C$. Decay and browning rate rapidly increased following 3 weeks of distribution in samples stored $-4^{\circ}C$. However ginseng stored $-2^{\circ}C$, which is below freezing point, for 4 weeks did not show the physiological change or quality deterioration. Ginsenoside contents decreased during storage for all plant, but did not differ significantly between storage temperatures. Conclusions : Storage at temperatures below $-2^{\circ}C$ can negatively affect respiratory characteristics and electrolyte leakage and increase quality deterioration and decay rates during distribution.

• 한국식생활문화학회지
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• 제27권4호
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• pp.383-390
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• 2012

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at $4{\pm}1^{\circ}C$ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at $4^{\circ}C$.

• 설비공학논문집
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• 제29권8호
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• pp.429-436
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• 2017

There are three main methods to store heat energy; sensible heat storage, latent heat storage, and thermochemical heat storage. Thermochemical heat storage has the highest storage density among the three methods, so this study focused on the thermochemical heat storage method. Experiments were conducted in this study with Zeolite 13x as thermochemical material in a large-scale reactor with 8 kg of Zeolite 13x. Experiments analyzed storage density of Zeolite 13x with respect to four different heating temperatures ($50^{\circ}C$, $100^{\circ}C$, $150^{\circ}C$, $200^{\circ}C$) in heat storage process. As a result, they showed 40~50 percent of storage efficiency in the experiment. Experiments also revealed that reactions between Zeolite 13x and water vapor were reversible and stable, but efficiency of the system was low, compared with sensible heat storage systems or latent heat storage systems.

• 한국식품영양과학회지
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• 제28권1호
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.