• Food Science and Preservation
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• v.6 no.4
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• pp.406-410
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• 1999

Squash(Cucurbita moschata) during 7 days of storage at 2$0^{\circ}C$ were packed with functional MA film laminated in corrugated paperboard box(FC), LDPE pouches and control, and weight loss, firmness, chlorophill contents, vitamin C and marketability was erluated. Weight loss of control was 5.8% after 7 days, and 30LD, 50LD was 0.4%, and FC was 1.2%. Firmness of FC, 30LD and 50LD was higher than that of control. Chlorophill content of squash between control and FC box was 46.43 and 53.66 $\mu\textrm{g}$/ml, that of FC box was 15.6% higher than control. Total ascorbic acid cpntent(TAA) of squash packed with control and FC box were 28.11 and 35.65mg%, TAA of squash packed with FC box was 26.8% higher than that of control. Marketability of squash packed with FC box was better than that of control.

• Food Science and Industry
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• v.49 no.4
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.

• Journal of the Korean Orthopaedic Association
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• v.54 no.1
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• pp.78-83
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• 2019

Tophi is one of the clinical manifestations of gout. On the other hand, it does not draw the patient's attention when it is asymptomatic, which leads to delayed management. The current case is a typical example of delayed diagnosis and management. The authors' preferred management of tophi was medical not surgical, even though the hitherto therapeutic issue has been conservative versus surgical. The authors chose conservative treatment in the osteolytic lesion resulting from huge tophi in the patella, and the report the results of 6 years follow-up.

• Food Science of Animal Resources
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• v.44 no.6
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• pp.1358-1372
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• 2024

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO₂ and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×10⁹ CFU/g) and Staphylococcus carnosus (6.0×10⁹ CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N₂ and 30% CO₂). The packed samples were stored at 10℃ for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VPand MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.

• Food Science and Preservation
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• v.14 no.1
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• pp.1-7
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• 2007

This study was conducted to determine if chlorine dioxide ($ClO_{2}$) gas might minimize microbial contamination of fresh produce. After exposing grapes to 20 ppm or 40 ppm of chlorine dioxide gas in a closed container, grapes treated with 20 ppm $ClO_{2}$ were packaged in Ny/PE/L-LDPE pouches, stapes treated with 40 ppm $ClO_{2}$ were placed in an empty corrugated box, and untreated control grapes were placed in a box with a sachet containing $ClO_{2}$ gas adsorbed to silica gel (a silica gel pad). The free volume of the sachet material allowed the release of $ClO_{2}$ gas into the headspace of packages containing fresh grapes. Control fruit not exposed to $ClO_{2}$, was placed in a box and stored at either $25^{\circ}C$ or $0^{\circ}C$. Fruit in Ny/PE/L-LDPE film treated with 20 ppm $ClO_{2}$ lost almost no weight during storage at either $25^{\circ}C$ or $0^{\circ}C$. Such fruit had a lower soluble solid content than did other fruit samples. Titratable acidity tended to fall rapidly during storage at either $25^{\circ}C$ or $0^{\circ}C$. Anthocyanin content of grapes decreased over 21 days at $25^{\circ}C$ but increased over 10 weeks at $0^{\circ}C$. The total microbial count of grapes treated with $ClO_{2}$ gas and silica gel pads were lower than controls at $25^{\circ}C$. Fruit treated with 20 ppm $ClO_{2}$ and packaged in Ny/PE/L-LDPE pouches had lower microbial counts than other fruit samples when stored at $0^{\circ}C$. The silica gel pad did not significantly improve total microbial count (compared to untreated control samples) at $0^{\circ}C$. This result may be attributed to a higher rate of diffusion of $ClO_{2}$ gas at room temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Food Science and Preservation
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• v.12 no.6
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• pp.552-557
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• 2005

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1147-1153
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• 2004

The effect of commercial deer antler drink (provided by Chung-yang Deer Farm) on blood glucose level, plasma lipids and antioxidants state in type 2 diabetic patients were studied. Ten patients with type 2 diabetes participated in the study and consumed 2 pouches (200 mL) of deer antler drink every day for 3 weeks. No significant differences were observed in levels of triglycerides, total cholesterol, low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C). However, oxidized LDL measured as conjugated dienes decreased in the patients after the trial. Plasma tocopherols and carotenoids levels showed no significant changes. No significant differences were observed in erythrocyte SOD, catalase and GSH-Px in the each group. No significant differences were observed in plasma TRAP. The results would suggest that deer antler drink influences conjugated dienes but long-term intervention trial may be necessary to see further beneficial effect of deer antler drink in diabetic patients.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.2
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• pp.1-5
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• 2001

This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content and overall appearances to investigate the effect of FC(corrugated fiberboard box laminated with functional MA film)box, LDPE film, CE(functional MA film)pouches and double wall corrugated fiberboard box during storage at $20^{\circ}C$. Weight loss of tomato packed with control, LDPE, CE and FC box at $25^{\circ}C$ after 7 days were 5.3%, 1.5%, 1.3%, and 1.5%, respectively. Weight loss of control was 3.8% higher than that of FC box. Total ascorbic acid content(TAA) of tomato after 7. days, control was 6.89 mg%, LDPE was 8.62 and CE was 8.53mg%, FC was 8.42mg%. TAA of LDPE, CE and FC was higher than that of control. Titratable acidity of tomato packed with LDPE, FC and CE was higher than that of control. Overall appearances of tomato packed with LDPE, CE and FC was better than that of control. Functional MA film laminated in corrugated paperboard box(FC) showed to be able to used as a packaging box of tomato.

• Food Science and Preservation
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• v.23 no.3
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• pp.422-431
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• 2016

To investigate the causes of the thermal deformations of packaging materials when microwave-heating ready-to-eat sauce products packaged in stand-up pouches, patterns of temperature changes were determined using an infra-red thermal imaging camera, a thermo-sensitive tape, and a fiver-optic thermometer. The temperature distributions of spicy chicken sauce and Indian curry samples in a stand-up pouch were found to be uneven during micrewave heating. A sharp increase in the temperature was detected, especially above the filling layers and in the corners of sealing layers of the package. The temperature measurements using an infra-red thermal imaging camera are restricted to the surface, and therefore might underestimate the actual temperature. Using a thermo-sensitive tape, temperature up to $200^{\circ}C$ were measured in the spicy chicken sauce sample showing package deformation. When the temperature is measured using a fiber-optic thermometer, it is crucial to have precise sensor performance to accurately measure the temperature in a narrow hot-spot area of the package. In this experiment, the fiber-optic thermometer was attached to a GaAs crystal sensor, which obtained more sensitive and accurate temperature measurements than those by a convectional sensor.