• Food Science and Biotechnology
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• 제15권3호
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• pp.431-436
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• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.225-231
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• 2005

HPLC를 이용하여 국내유통 비타민보충용제품 16종에 대한 비타민 $B_{2}$ 저장조건별(기간, 차광유무, 온도)경시변화를 제형별로 분석하여 비타민 $B_{2}$ 함량면화를 검토하였다. 저장조건(저장기간, 차광유무, 저장온도)를 달리한 결과 비타민 $B_{2}$ 함량은 저장기간이 길어질수록 감소율이 크게 나타났으며 특히 저장을 시작한 처음 5개월 이전에는 비타민 $B_{2}$ 경시변화가 심하고 그 이후에는 점차 작은 변화를 보였다. 차광유무에 따른 경시변화를 보면 차광한 제품이 비차광한 제품보다 높은 안정성을 보였다. 온도별 안정성을 보면 냉장($4^{\circ}C$), 냉동($-9^{\circ}C$), 실온($30^{\circ}C$)순으로 감소율이 커졌으나 제형별로 영향을 많이 받지 않았다. 따라서 비타민B2는 온도보다는 빛에 더 불안정한 것으로 나타났다. 제형별로는 약간의 차이는 있으나 정제제품이 각 조건에서 타 제형보다 경시변화가 적어 안정성이 높은 것으로 나타났고 캅셀, 분발, 액상 순으로 액상제품이 가장 큰 경시변화를 보였다, 비타민보충용제품 제조시에는 유통과정 중 제형별, 저장기간, 차광유무 등 저장조건에 따른 경시변화결과를 비타민B2 함유제품의 유통기한 설정에 활용하는 것이 요망된다.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2003년도 연합학술대회
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• pp.206.1-206.1
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• 2003

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• 한국식품영양학회지
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• 제25권1호
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• pp.69-76
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• 2012

Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.

• 한국축산식품학회지
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• 제32권6호
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• pp.725-731
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• 2012

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or ${\alpha}$-tocopherol during storage at $4^{\circ}C$ for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of ${\alpha}$-tocopherol/kg of sausage), AT200 (200 IU of ${\alpha}$-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of ${\alpha}$-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or ${\alpha}$-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or ${\alpha}$-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.

• 대한안전경영과학회지
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• 제26권1호
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• pp.39-44
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• 2024

In order to prevent accidents via defective ammunition, this paper analyzes recent research on ammunition life prediction methodology. This workanalyzes current shelf-life prediction approaches by comparing the pros and cons of physical modeling, accelerated testing, and statistical analysis-based prediction techniques. Physical modeling-based prediction demonstrates its usefulness in understanding the physical properties and interactions of ammunition. Accelerated testing-based prediction is useful in quickly verifying the reliability and safety of ammunition. Additionally, statistical analysis-based prediction is emphasized for its ability to make decisions based on data. This paper aims to contribute to the early detection of defective ammunition by analyzing ammunition life prediction methodology hereby reducing defective ammunition accidents. In order to prepare not only Korean domestic war situation but also the international affairs from Eastern Europe and Mid East countries, it is very important to enhance the stability of organizations using ammunition and reduce costs of potential accidents.

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• 약학회지
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• 제40권3호
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• pp.243-250
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• 1996

In order to formulate aqueous multivitamin solutions containing both oil-soluble (A, D, E) and water-soluble vitmains ($B_1,\;B_2,\;B_6,\;B_{12}$, C and niacinamide) in 1ml-dose, the effects of various additives such as cosolvents (propylene glycol, polyethylene glycol, glycerin), a sweetener (sorbitol) and a surfactant (Cremophor$^{\circledR}$ RH40) on the solubility of oil-soluble vitamins in water were evaluated. Cremophor$^{\circledR}$ RH40 showed the excellent capacity on the solubilization of oil-soluble vitamins, and the simultaneous addition of cosolvents and surfactant resulted in synergetic effects on the solubilization of oil-soluble vitamins. The effects of the combination of the cosolvents and sweetener on the stability of multivitamin solutions were also evaluated by determining the amount of vitmain A and $B_1$ remained in the solutions after storing at $40^{\circ}C$ for 9 weeks. The formulation consisting of Cremophor$^{\circledR}$ RH40 15%, PG 20%, and sorbitol 20% resulted in the best stability of vitamin A and $B_1$. The stability of vitamin A and $B_1$ in this formulation was evaluated at 50, 60, and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A and $B_1$ in the formulation, calculated using the Arrhenius equation, were 1,521 days and 475 days at $20^{\circ}C$, respectively.

• Tribology and Lubricants
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• 제31권6호
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• pp.258-263
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• 2015

Biodiesel is an environmentally-friendly fuel with low smoke emission because it contains about 10% oxygen. Biodiesel fuel prepared by transesterification of vegetable oil or animal fats is susceptible to auto-oxidation. The rate of auto-oxidation depends on the number of methylene double bonds contained within the fatty acid methyl or ethyl ester groups. Biodiesel may be easily oxidized under several conditions, i.e., upon exposure to sunlight, temperature, oxygen environment. Maintenance of the fuel quality of biodiesel requires the development of technologies to increase the resistance of biodiesel to oxidation. Treatment with antioxidants is a promising approach for extending the shelf-life or storage time of biodiesel. The chemical properties of various amine-based antioxidants were evaluated after synthesis of the antioxidants by condensation of phenylenediamine with alkylamines at room temperature. In general, the oxidative stability can be assessed based on various experimental parameters. Such parameters may include temperature, pressure, and the flow rate of air through the samples. The Rancimat method (EN14112) was selected because it is a rapid technique that requires very little sample and provides good precision for oxidative degradation analysis. Specifically, the EN 14112 technique provides enhanced efficiency for oxidative stability evaluation when a larger ester head group is utilized. Therefore, this technique was employed for evaluation of the oxidation stability of biodiesel by the Rancimat method (EN14112).