• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.221-227
• /
• 1998

This study was investigate correlation of moisture content, relative humidity, pH, color difference, myoglobin(Myo), oxymyoglobin(Oxy) and metmyoglobin(Met). The moisture content, relative humidity of loin and shank were not changed uniformly during storage, the pH was raised according to storage period. The L value was raised at the closing stage of the storage period, the surface of the b value was higher than interior. Between Myo and Met were positive correlation in common with loin and shank. The surface and interior of loin were negative correlation between Oxy and Met, the surface and interior shank were positive correlation between Myo and L value and were negative correlation between Myo and Oxy. The moisture content, relative humidity, pH and color was not correlation uniformly.

• Food Science of Animal Resources
• /
• v.20 no.2
• /
• pp.139-145
• /
• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• Proceedings of the Ginseng society Conference
• /
• 1993.09a
• /
• pp.155-163
• /
• 1993

An American ginseng(Panax quillquefolium L) industry has emerged in British Columbia, Canada over the past ten years. Interest has grown very rapidly and with this development, attention is now moving away from field production issues and emphasis is being directed to enhancements in ginseng storage, drying and processing. There is a dearth of knowledge on these aspects even though they are crucial to international competitiveness. Enhancement dicatates the application of a systems approach to optimizing the harvest and post - harvest production system(crop digging, pre - washing cold storage. washing, drying and post - drying storage). Research in British Columbia to date has focussed on drying and storage issues and has resulted in the design of an enhanced commercial drying system. The role of dryer management, loading rates, airflow rates and pre - drying cold storage on American ginseng root drying rates and root quality were examined. From the dryer management experiments, there are distinct advantages to size sorting root to yield optimum drying rates. If unsorted root is used, efficiency is increased if the trays are systematically rotated. Loading rate experiments illustrate that increasing rates above those currently used in commercial dryers are possible without any sacrifice in quality. This has significant implications for commercial drying. Pre - drying cold storage is a most significant tool for managing drying operations. Over a period of six weeks, no discernable decrease in quality was found as a consequence of cold storage. Further, the moisture loss and the associated root surface changes(loss of surface soil in storage for example) provide new challenges for root quality management. Continued research and technological innovation will be crucial in addressing the demanding challenges of the future.

• Food Science and Preservation
• /
• v.8 no.1
• /
• pp.23-29
• /
• 2001

To extend the freshness of late autumn Chinese cabbage, the packaging and loading effects on the quality were investigated during cold storage. Judging from overall quality during storage period, late autumn Chinese cabbage could be stored by 3 months at 0$\^{C}$ cold storage. However, late autumn Chinese cabbage was not acceptable for long-term storage because of its marketability and the storage cost. Among 3 packaging methods(PP-net, carton and plastic container) for stored Chinese cabbage, plastic container and carton were more effective than PP-net packaging for the freshness prolongation. Gas composition in the plastic bags during storage was not significantly different among packaging conditions and O$_2$ and CO$_2$ concentrations were 13∼18% and 0.75∼7.48%, respectively, MAP with plastic film was effective for the quality retention because of low oxygen composition and high humidity condition in the bags.

• Journal of Biosystems Engineering
• /
• v.41 no.3
• /
• pp.184-192
• /
• 2016

Purpose: To solve the decay phenomenon of Hanfu apples that occurs during storage and obtain the best environmental parameters for preserving Hanfu apples using Fluent. Methods: Preservation storage was designed by analyzing the characteristics of Hanfu-apple storage and the natural environment in northeast China. The boundary conditions and simulation of a preservation model were established. Results: Compared with the initial values, the hardness decreased by $1.95kg/cm^2$, the sugar-acid ratio decreased by 20.43, and weight-loss rate was 3.98%. Conclusion: The results for the temperature field and velocity field of the empty storage were analyzed using Fluent. Hanfu apples can maintain good quality during the period of storage, according to our analysis of the Hanfu-apple hardness, weight loss, and change in the sugar-acid ratio during the 90-day preservation period.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.62-71
• /
• 2015

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.1
• /
• pp.9-14
• /
• 1986

Fuji and Jonathan apples were stored at cold room and at CA storage conditions of $3%O_2-2%CO_2$ for Jonathan and $4%O_2-3%CO_2$ for Fuji for 8 months, and then tranferred to air at $20^{\circ}C$, 70%RH to compare the some factors related to texture of the apples stored at different storage conditions during exposure at $20^{\circ}C$. Total pectin content and firmness of the apples reduced, considerably with concomitant increases of water-soluble pectin content and polygalacturonase activity during exposure at $20^{\circ}C$ after storage. And the changes were much more serious in the first 5 days than any other period and in the apples stored at cold room, especially in Jonathan than the apples stored at CA storage conditions. From the sensory test the apples stored at cold room maintained acceptable quality for 5days after removal from storage condition. The acceptability from the test was lenghtened for more than 5 days in Jonathan and more than 10 days for Fuji stored at CA storage conditions. when compared with those of the apples stored at cold room.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.553-558
• /
• 1997

Frozen cod fillet block(7.0$\times$4.6$\times$0.6cm, 18$\pm$0.5g) was purchased from a supermarket in Taegu area. Three experimental groups of fish fillet, frozen-thawed cod fillet refrigerated at 5$^{\circ}C$(R), frozen at -2$0^{\circ}C$(F) and repeated freezing and refrigerating(RFR) every other day, were incubated at each temperature. Changes in the viable counts of mesophiles and psychrotrops, the amount of free drip and pH of cod muscle during cold storage were 6.5$\times$104 and 7.4$\times$103 CFU/g of muscle, respectively. The viable counts of cod muscle R and FRF exceeded 107 CFU/g within 8 days and 16 days, respectively, while the viable counts of cod muscle F were not exceeded 107 cells/g throughout the storage period. The viable counts of psychrotrops exceeded that of mesophiles at the end of cold storage period. The viable counts of cod muscle showed positive correlation with pH(r=0.73-0.96,the highest in RFR) during cold storage. The amount of free drip in cod muscle R, F and RFR was 27.06$\pm$9.75, 27.56$\pm$8.02 and 33.97$\pm$10.70%, respectively. The amount of free drip in RFR increased as the progress of storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.2
• /
• pp.214-219
• /
• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.30 no.2
• /
• pp.141-147
• /
• 2024

The objective of this study was carried to compare the effects of different packaging and loading materials and types on the cold storage of onions. The research was conducted for over a period of six months. Onions were divided into three groups based on the packaging materials and types: mesh bag (control), ton bag (TB), and wire mesh pallet (WMP). Parameters such as moisture content (%), total soluble solids (ºBrix), Hunter-color value, rotting rate (%), and hardness (g/force) were measured and analyzed. The results of the experiment demonstrated that there was no significant differences in onions' quality between TB and WMP and the control, respectively. This study showed that TB and WMP can be used as an alternative to controls to extend the storage-life of onions and keeping quality during long-term cold storage. Furthermore, WMP packing and loading type could be replaced to conventional storage method with better efficiency in logistics of smart APC (agricultural product processing center).