• 한국식품위생안전성학회지
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• 제11권3호
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• pp.189-196
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• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• 한국축산식품학회지
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• 제34권2호
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• pp.245-251
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• 2014

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at $10^{\circ}C$ and $15^{\circ}C$ had a shelf life of 221 d, while those stored at $25^{\circ}C$ and $35^{\circ}C$ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at $10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

• 품질경영학회지
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• 제35권2호
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• pp.45-52
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• 2007

The danger of self-ignition of single base propellants will increase with time. Therefore, a good prediction of the safe storage time is very important. In order to determine the remaining shelf-life of the propellants, the content of stabilizer is determined. The propellants stored under normal storage conditions about 10 to 18 years were investigated and accelerated aging test was carried out by storing propellant sample at higher temperature. Finally, we analyzed the results by various methods in order to show the best way to predict the realistic shelf-life. The safe storage life of the propellants will be 24 years, at least 15 years. In case of applying Arrhenius's law, using the reaction rate constant at 28$^{\circ}C$ to 30$^{\circ}C$ to predict the shelf-life by accelerated aging test is reasonable for a good prediction.

• Journal of Biosystems Engineering
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• 제40권4호
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• pp.345-358
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• 2015

Southeast Asia, a typical tropical region, plays an important role in exporting a variety of fruits worldwide. The market for fresh fruits has been growing consistently, and this is a chance for Southeast Asian countries to increase their national income. However, export of tropical fruits has limitations such as a short shelf life and difficulty in maintaining the quality because of tropical climate conditions and undeveloped postharvest technologies in Southeast Asia. An important objective for developing postharvest technologies is to extend the shelf life of fresh fruits without deterioration in fruit quality. Therefore, it is essential to determine factors that affect the shelf life of fruits. The shelf life of tropical fruits is significantly dependent on the inherent properties of the fruits, extrinsic conditions, postharvest treatment, and microbial contamination. Recently, Southeast Asian countries have supported agricultural research groups for developing new postharvest technologies and minimizing postharvest losses and maintaining export fruit quality so that the total sales of tropical fruit farms can increase. This review introduces how the primary factors for extending the shelf life of tropical fruits can be determined and discusses the development of postharvest technologies for tropical fruits in Southeast Asian countries.

• 한국식품위생안전성학회지
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• 제13권1호
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• pp.62-67
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• 1998

유부의 가공공정에 대한 위해 분석을 통한 위생관리 방안을 모색하기 위하여 가공공정별 시설.설비와 작업장 환경 및 원재료와 가공공정별 시료에 대한 미생물 변화와 오염원인을 분석하였으며, 포장유부를 $10^{\circ}C$에서 저장하면서 저장수명을 예측하고 이의 적절한 평가를 위한 품질지표를 도출코자 하였다. 가공공정의 효율성을 도모하고 최종제품의 저장수명을 개선하기 위해서는 가공공정 특히 사용용수, 침지, 성형, 절단, 유탕 이후의 공정에서의 작업장 환경과 시설.설비에 대한 위생 관리 대책과 침지와 성형공정에서의 미생물 증식 억제방안의 마련이 필요하였다. 유부의 저장수명을 예측하기 위한 품질지표로는 조직감 같은 관능지표와 육안적 곰팡이 발생 및 일반세균수가 매우 유용하게 이용될 것으로 판단되었으며, 유부의 저장수명은 최대 6일로 예측되었다. 이러한 연구는 유부의 가공조건 설정과 저장수명 평가에 대해 적절한 기초자료로 활용될 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.573-588
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• 2023

The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na₂CO₃-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R² values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35℃ was 40, 16, and 7 days, respectively.

• 한국포장학회지
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• 제24권2호
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• pp.57-64
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• 2018

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.

• Journal of Plant Biotechnology
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• 제45권1호
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• pp.36-44
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• 2018

In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature ($25{\pm}1^{\circ}C$). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.