• Korean journal of food and cookery science
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• v.17 no.4
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• pp.405-411
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• 2001

This research was conducted to evaluate consumers' understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.748-752
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• 1995

Canned and bottled orange juices currently sold in Korean market were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed after opening at 4 week intervals. Activation energy, $Q_{10}$ values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and $Q_{10}$ values for these parameters were in the range of $1.3{\sim}2.0$. Shelf-life calculated for canned juices at 10, 20 and $30^{\circ}C$ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distribution temperature of juices in Korea is assumed to be $15^{\circ}C$ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.568-572
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• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP films.

• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.17-24
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• 2005

An efficient microbial control system was introduced into a garlic peeling system using pressurized water in order to improve the quality and the shelf-life of peeled garlic. High microbial density of the spoiled peeled garlic and the water used for peeling and washing indicated that an efficient microbial control system is necessary far the peeling system. Though Pseudomonas spp. and Penicillium spp. were closely related to the spoilage of peeled garlic, the spoilage of peeled garlic was thought to be caused mainly by nonspecific increase in microbial density. The shelf-life of the garlic peeled by pressurized water was longer than that of the garlic peeled by pressurized air, and the degree of damage had great effect on the shelf-life of peeled garlic. Ozonated water was effective in decreasing the microbial contamination and in increasing the shelf-life of peeled garlic. Based on the findings of the study, following improvements were made to the garlic peeling system using pressurized water; 1) the water circulation system was modified in order to completely separate the water for washing from the water for garlic peeling, 2) filtration and cooling equipments were introduced into the circulation system of the water for peeling, and 3) an ozone generator which could continuously supply ozonated water (dissolved ozone concentration of 0.4 ppm) was attached to the circulation system of the water for washing.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.428-436
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• 2003

The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{\circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{\times}10^6\;cfu/g$ at 16 days of storage at $4^{\circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{\times}10^2\;cfu/g,\;3.0{\times}10^2\;cfu/g,\;and\;1.5{\times}10^2\;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.125-131
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• 1998

This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

• Korean Journal of Pharmacognosy
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• v.50 no.4
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• pp.318-323
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• 2019

This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35℃ for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.

• Journal of Korean Society for Quality Management
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• v.42 no.3
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• pp.291-300
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• 2014

Purpose: The purpose of this study is to provide a statistical method from the data of ASRP's results and to apply to the reliability assessment of 155mm propelling charge, KM4A2. Methods: The accumulated data through ASRP for 155mm propelling charge were analyzed using regression analysis and MINITAB reliability analysis. The analysis methods used for this study were applied to statistical data types such as continuous data, binominal data. Results: The results of this study are as follows; The failure of 155mm propelling charge is mainly due to the broken charge bag, the decline of stabilizer content. The shelf-life(B5) regarding broken charge bag is 21.1years. The stabilizer content decrease with 0.0227%/year and safety storage period of propellant is 34.6years. Conclusion: The shelf-life of 155mm propelling charge determined by charge bag is estimated 21.1years.

• Food Science and Preservation
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• v.5 no.1
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.169-176
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• 1988

In order to obtain the objective indices which can assess the quality and the shelf-life of dried squid, nonenzymatic browning, carbonyl value, trimethyl amine (TMA) and trimethyl amine oxide (TMAO) decrease and panel test were determined in dried squid at various water activity levels. When the data of nonenzymatic browning fit a zero order equation, $r^2$ value were more than 0.92 except aw 0.52 for 0.8241. Through variance analysis for the data of browning extent and TMAO decrease, the confidence limits of regression equation were $99\%$ and their limit values of shelf-life were shown 0.45390 O. D./g. solid and 190.322 g/g respectively. In case of TMAO, $r^2$ value was calculated more than 0.95. Linear regression equation for the correlation between browning data and average panel score was Y=0.6138-0.053X and its $r^2$ value was 0.9285. Also in TMAO decrease, the equation was InY=2.0314+0.08269x and $r^2$ value was 0.7854. The shelf-life, evaluated by nonenzymatic browning, TMAO decrease and panel test, was 110-170 days at aw 0.45-0.76 except aw 0.15.