• 한국식생활문화학회지
• /
• 제16권1호
• /
• pp.27-32
• /
• 2001

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

• 한국염색가공학회:학술대회논문집
• /
• 한국염색가공학회 2010년도 제3회 국제학회
• /
• pp.80-81
• /
• 2010

We prepared polymer-PCM gels such as prepared frozen gel from polypropylene and n-Paraffin for thermal storage and release materials, their basic properties and possible applications especially in latent heat storage. The preparation methods are used to melting method and absorption method respectively. The composition and properties of prepared frozen gels from polypropylene and n-Paraffin were observed by DSC, FT-IR spectra, ARES and Elemental analysis. We can prepare frozen gels in different temperature for latent heat storage materials as controlling composition of phase change material as well as using different incorporating phase change materials. These frozen gels can be used to latent heat storage materials for several applications.

• 한국축산식품학회지
• /
• 제31권1호
• /
• pp.66-73
• /
• 2011

Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at $4^{\circ}C$ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

• Animal Bioscience
• /
• 제35권3호
• /
• pp.494-502
• /
• 2022

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L^*, a^*, b^*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.

• 설비공학논문집
• /
• 제12권8호
• /
• pp.725-734
• /
• 2000

The objective of this paper is to investigate the thermal properties of TMA clathrate applicable to cold storage system for building air-conditioning. Especially, the test tube experiments are peformed by comparing and analyzing the temperature of phase change, specific heat and subcooling characteristic according to the variation of concentrations and temperature of heat source in TMA clathrate. The results are summarized as follows; 1) temperature of phase change is dropped as the temperature of heat source is lower, 2) the effect of subcooling suppression with about $9.3^{\circ}C$ is confirmed when the temperature of heat source is $-10^{\circ}C$ in case of 30wt%, while the temperature of subcooling is about $0^{\circ}C$ when the temperature of heat source is $-15^{\circ}C$ in case of 25, 29wt% and 30wt% . Thus, the effect of subcooling suppression is greater as the temperature of heat source is lower. Additionally, the concentrative study is needed on mass concentration causing the phase change without subcooling phenomenon when the temperature of heat source is $-15^{\circ}C$ Thus, it is concluded that TMA clathrate has proper properties as the cold storage medium for building air-conditioning.

• 한국자기학회:학술대회 개요집
• /
• 한국자기학회 2007년도 The 1st International Symposium on Advanced Magnetic Materials
• /
• pp.179.2-179.2
• /
• 2007

• 한국축산식품학회지
• /
• 제38권5호
• /
• pp.995-1007
• /
• 2018

Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and $40^{\circ}C$) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at $40^{\circ}C$ had a higher HMF content than that of LIF stored at $10^{\circ}C$. The lightness ($L^*$) decreased while redness ($a^*$) and yellowness ($b^*$) increased with increasing HMF content. The fat globule size and pH of LIF stored at $10^{\circ}C$ did not change. However, in the case of LIF stored at $30^{\circ}C$ and $40^{\circ}C$, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at $40^{\circ}C$ had a higher apparent viscosity (${\eta}_{a,10}$) than that of LIF stored at $10^{\circ}C$, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.525-532
• /
• 2014

This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.

• Applied Biological Chemistry
• /
• 제48권2호
• /
• pp.140-149
• /
• 2005

청국장 제품의 저장조건 및 유통기간 중에 상품성의 변화를 조사하기 위하여 살균온도, 저장온도 및 저장기간별로 관능적 특성과 색도의 변화를 측정하여 SAS program의 반응표면분석법으로 monitoring하였다. 진공 포장한 청국장의 명도(L)값은 살균온도, 저장기간 및 저장온도 모두 1% 이내에서 유의확률을 가지는 것으로 나타나 세 조건 모두가 명도에 영향성이 높은 것으로 나타났다. 적색도(a)값은 진공포장의 경우 살균온도와 저장온도가 높을수록 증가하며 각기 독립적으로 영향을 미치는 것으로 나타났다. 일반포장의 경우, 저장온도가 높을수록 유의적 값(10% 이내)이 영향을 미치는 것으로 나타났다. 황색도(b)값은 진공 포장한 경우, 저장기간과 저장온도는 1% 이내에서, 살균온도의 경우 5% 이내에서 유의확률을 가지는 것으로 나타났다. 또한 두 포장군 모두 정상점이 안장점의 형태로 나타났다. 관능적 평가 중 외관에 대한 적합성은 두 포장군 모두 저장온도가 1% 이내의 유의확률로 결정적인 영향을 주었고, 냄새에 대한 적합성은 진공포장의 경우 살균온도가 10% 이내의 유의확률로서 관련성이 있었으나, 일반포장은 저장기간이 1% 이내, 살균온도가 5% 이내 유의확률로서 영향성이 있는 것으로 나타났다. 맛에 대한 적합성에서는 진공포장한 경우 저장기간이 1% 이내의 높은 관련성이 있었고, 일반포장은 저장온도가 5% 이내의 유의확률로서 관련성이 있었다. 관능검사의 전체적인 평가에서는 진공포장의 경우 살균온도가 $61.92^{\circ}C$, 저장 온도 $6.79^{\circ}C$, 저장기간 56.48일에서 5.15로 최대 값을 나타내었다.

• Journal of Animal Science and Technology
• /
• 제56권6호
• /
• pp.21.1-21.7
• /
• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.