• Food Science and Preservation
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• v.14 no.1
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• pp.105-108
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• 2007

This study tested customer preferences for "Fuji" apples stored using functional modified atmosphere film (30m) for 16 weeks at $0^{\circ}C$. Customers were 20-60 years of age and lived in either Seoul or Geochang. The freshness, texture, chewiness, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 20-29 years. The freshness, sourness, flavor, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 30-39 years. The flavor and sweetness of apples in film packag ing were judged to be significantly higher than control apples by those aged either 40-49 or 50-59 years (${\alpha}=0.05$). In the overall preference tests, apple freshness (P=0.0011), apple flavor (P=0.0002), and apple purchase attractiveness (P=0.0018) of apples in film packaging were judged to be significantly better than control apples by all age groups (those aged 20-59 years).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.837-840
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• 2017

We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at $4^{\circ}C$ for 12 days to create an environment similar to the natural decomposition process. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore, this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA in fish during processing.

• Smart Media Journal
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• v.2 no.4
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• pp.41-50
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• 2013

This study aims to propose three universal appropriate conditions, 'difference', 'planning', and 'freshness' for convergence products, and research their contents. 'Difference' means that combined functions have to be all different. 'Planning' indicates that combining different functions has to be proceeded in product development processes, so multiple usages human beings make in their daily lives have to be excepted. 'Freshness' explains that the values of combined functions are expanded by convergence. They are the elements to represent convergence products' functional characteristics and developing processes. They widen the range of convergence products by making in a number of various combining ways, and develop a lot of discourses based among social cultural backgrounds, concepts, and products. This study has shown that convergence is a product method that is managed by strict plans, strategies, and chosen functions. Convergence is a product development method with chosen functions, strict plans, and development strategies. Now, this study will lay the foundation for future works on product development strategies based on convergence.

• Journal of the Institute of Convergence Signal Processing
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• v.19 no.3
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• pp.89-96
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• 2018

This study aims to develop a fully passive smart sensing tag utilizing RF (Radio Frequency) energy harvesting technology at UHF (Ultra High Frequency) band of 915MHz. To optimize the power collected under various radiated conditions, an efficient energy harvesting module exploiting a boost circuit with maximum power point tracking (MPPT) is employed. Specifically, the proposed tag features two orthogonal antennas to enhance its capability of both energy scavenging and data transmissions. The experimental result shows that the developed smart sensor tag can scavenge an RF input power of as low as 0.19mW at a distance of 4 meters for a 3.6Vdc output. Furthermore, the proposed smart sensor tag performs the feasibility of completely autonomous monitoring food freshness at 2 meters with a low-power sensor array.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.735-739
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• 2019

The purpose of this study was to measure pH, trimethylamine (TMA), and total volatile basic nitrogen (TVB-N) as indicators of freshness during largehead hairtail Trichiurus lepturus storage, and to compare these indicators with those obtained by the sensory evaluation of quality index method (QIM) sensory evaluation. Largehead hairtail samples were stored at 4℃ and evaluated every 3 days until decay. The QIM sensory evaluation indicated scores of 0, 8.9, and 20 on storage days 0, 6, and 20, respectively. By day 15, the samples were completely decayed. The pH slowly increased during the storage period, reaching a maximum of 7.4. In the day 6, TMA and TVB-N contents were 2.97 and 15.57 mg/100 g, respectively. Thus, at 4℃, the largehead hairtail starts to decay after 6 days and, after 9 days, cannot be consumed safely

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.389-395
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• 2010

This research was focused on observing the effect of Makgeolli's selection attributes on customer satisfaction, recommendation intention, and repurchase intention. The purpose of this study was to examine to present a marketing-related suggestion by finding the components that needs to be discussed in order to satisfy the customer and lead to positive word of mouth and repurchasing in the perspective of a corporation. The evidence to achieve the research purpose can be summarized as below. To begin with, the causes of Makgeolli's selection attributes were classified into 9 types, which are design and ad image, expertise and tradition, drinking experience and in harmony with food, taste and freshness, materials and origin, brand image, flavor and color, alcoholic and nutrition, and finally price and recommendation. And it showed up that the average importance of the taste and freshness is the highest. Moreover, the study on the Makgeolli's state of being potable showed up that the drinking number was no more than once a month, and one drink was almost all less than a bottle. The drinking place was usually tavern, and word of mouth was the most often used information medium that contacted Makgeolli. The potential of the Makgeolli's globalization is 80.6% which added positive and very positive, that enables us to infer that the Makgeolli's global dependency is very high. Third, from the 9 types of classification mentioned before, taste and freshness, and price and recommendation were proved to be influential in satisfaction, and recommendation is affecting the repurchase intention and the recommendation intention.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.612-616
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• 2016

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV<2.5, POV<50). Therefore, this study could help develop a freshness standard for frying oils used for animal products such as chicken nuggets. Based on the quality limits associated with food regulations stated, we suggested that the estimated frying times before acceptable freshness was exceeded were 41 for SB, 38 for LA, 53 for CA, and 109 for PA. This data may be useful in determining food quality regulations for frying oil used for animal products.

• Korean Journal of Agricultural Science
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• v.19 no.2
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• pp.145-152
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• 1992

This experiment was planned to find a proper postharvest handling technique of 'Niitaka' pears for storage. The effect of polyethylene film wrapping, ethylene scrubber, and Prolong application on maintanence of freshness were compared in prestored fruit.(60 days at $0^{\circ}C$). Weight loss was confirmed to be a major factor responsible for freshness loss during storage. Polyethylene film wrapping greatly reduced weight loss during storage but increased light skin browning. Also, in long-term storage, polyethylene film wrapping appeared not to be appropriate due to the severe occurrence of tissue senescence and/or senescence breakdown. Prolong application was found not to be effective on reducing weight loss as well as keeping freshness. Ethylene scrubber in polyethylene film wrapping effectively reduced the occurrence of light skin browning.

• Journal of the Korea Convergence Society
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• v.10 no.7
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• pp.115-120
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• 2019

This study is aimed at giving directions for the development of fresh food delivery packaging design in the domestic e-commerce market. First literature study of food consumption trend, cold chain system and zero waste campaign related to e-commerce food market. Second, packaging designs of e-commerce fresh food in domestic and foreign were analyzed and also the prospective studies were checked to find out the future direction of packaging designs. Studies show that the packaging design of delivery for fresh food should not only be kept freshness, also consider the usefulness, convenience and environmental protection from various angles.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.181-186
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• 2021

The research was aimed to improve pre-harvest methods to maintain marketability in postharvest coniferous lettuce. Non-woven pots or plug plates were used to generate seedlings. No difference was found in growth characteristics of lettuce grown in non-woven pots vs plug plates. Since, seedling method with non-woven pots was convenient, lettuce harvested from non-woven pots used for water dipping treatment. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated after harvest. The lettuce with dipping treatment inside the plastic box container showed lower weight loss, higher SPAD value and better appearance compared to those exposed to the control (non-packaging) during the storage at 2℃. The treated plant showed higher SPAD and hue angle values 21.9 and 113.8°, respectively, compared to that of 18.8 and 108.3°, in non-treated plants. Therefore, it seems that the water dipping treatment is effective for storage method to maintain freshness of the lettuce. We showed the non-woven pot growing as a convenient seedling method for packaging treatment. Further studies will be continued to improve freshness postharvest of other horticultural crops.