• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• The Journal of Korean Medicine
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• v.39 no.1
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• pp.22-34
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• 2018

Objectives: The purpose of this study is to investigate changes of the marker compounds and anti-inflammatory effect of Gamisoyo-san decoction (GMSYS) depending on storage temperature and periods. Methods: GMSYS was stored at room temperature or refrigeration for 12 months. According to storage temperature and periods, pH and sugar content of GMSYS were measured. To determine the marker compounds of GMSYS, high-performance liquid chromatography analysis was performed. To estimate the anti-inflammatory effect of GMSYS, LPS-induced pro-inflammatory mediators and cytokines were measured in RAW 264.7 cells. Results: There was no change in pH and sugar content depending on storage temperature and periods of GMSYS. The contents of gallic acid and mangiferin in both of room temperature and refrigerated decoctions reduced with increasing storage periods. Chlorogenic acid was time-dependently decreased in case of stored at room temperature. GMSYS significantly inhibited the LPS-induced production of nitric oxide, prostaglandin $E_2$ ($PGE_2$) and IL-6 in RAW 264.7 cells. These effects equally maintained up to 3 months at both of room temperature and refrigeration. Since 4 months, the inhibitory effect of GMSYS on LPS-induced $PGE_2$ production was time-dependently reduced, and the decrease in $PGE_2$ inhibitory effect of decoction stored at refrigeration was lower than that of stored at room temperature. Conclusions: Our results indicate that the anti-inflammatory effect of GMSYS are maintained up to 12 months, but it shows optimal efficacy up to 3 months. It is recommended to store in a refrigeration for short periods since some components decrease as storage periods becomes longer.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.412-420
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• 2016

The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1, an increase of red ginseng extract content in yogurt resulted in an increase in lactose, protein, total solids, and ash content, whereas fat and moisture content decreased. The pH value and cell counts of L. acidophilus and S. thermophilus were declined, however titratable acidity was increased during storage period. The antioxidant capacity was measured as diverse methods. During refrigerated storage time, the value of antioxidant effect was decreased, however, yogurt fortified with red ginseng extract had higher capacity than plain yogurt. The antioxidant effect was improved in proportion to concentration of red ginseng extract. These data suggests that red ginseng extract could affect to reduce fermentation time of yogurt and enhance antioxidant capacity.

• Transactions of the Korean hydrogen and new energy society
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• v.28 no.4
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• pp.401-406
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• 2017

When Liquified Natural Gas (LNG) is vaporized into NG for industrial and household usage, tremendous cold energy was transferred from LNG to seawater during phase-changing process. This heat exchanger loop is not only a waste of huge cold energy, but will cause thermal pollution to the coastal fishery area also when cold water was re-injected into the sea. In this study, an innovation design has been performed to reclaim the cold energy for -35 to $62^{\circ}C$ refrigerated warehouse. Conventionally, this was done by installing mechanical refrigeration systems, necessitating tremendous electrical power to drive temperature. A closed loop LNG heat exchangers in series was designed to replace the mechanical or vapor-compression refrigeration cycle by process simulator. The process simulation software of PRO II with provision has been used to simulate this process for various conditions, what to effect on cold energy and used energy for re-liquefaction and evaporation process. In addition, through analysis the effect of the change of LNG supply pressure on sensible and latent heat, optimum operational conditions was suggested for LNG cold energy warehouse.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.717-722
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• 1991

The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to $93.3^{\circ}C$ had lower initial microbial loads and longer shelf life when compared to those cooked to $82.2^{\circ}C$. However, this advantage was not observed when 'rub' was applied during the marinating process. No apparent effect (P>0.05) on the growth of psychrotrophs was found when samples were stored at $3{\pm}1^{\circ}C\;and\;7{\pm}1^{\circ}C$ with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Food Engineering Progress
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• v.15 no.1
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• pp.75-79
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• 2011

Analytical methods for food antioxidants including ascorbic acid, erythorbic acid, ascorbyl palmitate (AP), and ascorbyl stearate (AS), were validated using high performance liquid chromatography. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), and recovery were tested using lard and cider as food model systems. Linearity of ascorbic acid and erythorbic acid were both higher than ($R^2$> 0.99), LOD of these compounds were 0.46 and 0.48 ${\mu}g/mL$, respectively and LOQ were 1.39 and 1.45 ${\mu}g/mL$, respectively. The recovery rates of these compounds were 86.35-94.78% and 84.76-95.02%, respectively. However, the concentration of AP and AS decreased in methanol stock solution. Four other solvents including ethanol, acetonitrile, mixture of methanol and acetonitrile, and mixture of ethanol and acetonitrile were tested to increase the stability of AP and AS under room temperature and refrigerated temperature. Ethanol provided better stability of AP and AS under both room and refrigerated temperature. This study can help to accurately analyze the content of ascorbic acid and its derivatives in processed foods.

• Proceedings of the KIPE Conference
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• 1997.07a
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• pp.266-268
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• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful is laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are anlyzed and experimental results are discussed.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.924-927
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• 2007

This study addresses the quality characteristics of commercial baechukimchi by analyzing its physicochemical characteristics and sensory properties in relation to fermentation time and temperature. The salinity of baechukimchi increased to 3.01% after 45 days of fermentation at 2 and $5^{\circ}C$, but decreased to 2.81% by 105 days. The pH decreased gradually at the beginning of fermentation, but decreased after 45 days. The acidity differed most between kimchi fermented at $2^{\circ}C$ (0.36%) and $5^{\circ}C$ (0.48%) at 45 days of fermentation. The vitamin C content was 8.47 mg% in kimchi fermented at both 2 and $5^{\circ}C$ on the day of initial production, then peaked after 45 to 60 days at 14.10 mg%, and decreased thereafter. The total microbial count gradually increased during the first 75 days of fermentation. The appearance and overall acceptability of baechukimchi were highest after 90 days of fermentation at $2^{\circ}C$ and after 60 days of fermentation at $5^{\circ}C$.