• Journal of Ginseng Research
• /
• 제22권2호
• /
• pp.73-81
• /
• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.

• 한국식품과학회지
• /
• 제13권1호
• /
• pp.25-29
• /
• 1981

생아스파라가스의 저장기간을 연장하기 위하여, 아스파라가스(Viking variety)를 정상대기 저장과 C.A. 저장을 하였다. 이때, 밑부분을 물에 담근것과 물에 담그지 않은 것으로 나누어 처리하였다. CA저장은 아스파라가스의 경우 박테리아에 의한 무름병이 발생하는 것을 현저하게 감소시켰으며, 밑부분을 물에 담그어 CA저장을 한결과 무름병 없이 3주일이나 저장할 수 있었다. 섬유질의 분석과 인스트론(Instron)을 이용하여 저장한 아스파라가스의 조직변화를 관찰하였는바, 저장기간이 늘어남에 따라 차츰 질겨지는 것을 볼 수 있었다. 아스파라가스의 섬유질함량은 CA저장에 의하여 그 증가폭이 훨씬 둔화되었고, 밑 부분을 담그어 CA저장을 한 경우 섬유질이 양은 줄어드는 것으로 나타났다. CA 저장에 의한 경우 정상 대기 저장에 비하여 아스파라가스 중의 엽록소 파괴는 훨씬 적게 나타났으며, Reflectance color value와 엽록소 양과는 서로 유의성 있는 상관관계를 나타내고 있다. 저장한 아스파라가스의 품질을 변화시키는 여러 가지 요인을 고려할 때 밑부분을 물에 담그어 CA저장을 하는 것이 아스파라가스의 품질을 3주일 이상 유지시켜 주는 가장 좋은 방법이라 할 수 있겠다.

• Journal of Ginseng Research
• /
• 제19권3호
• /
• pp.260-266
• /
• 1995

Fifteen free fatty acids including myristic acid were isolated and identified from red ginseng processed from CA and MA stored fresh ginseng. Linoleic acid (80%) and palmitic acid (10.5%) content were the major components accounting for more than 90% of the total free fatty acid. The contents of free and identified fatty acids were not greatly changed in all the treatments. Especially when preservative was treated, the change of free fatty acid was quite stable over the control. Each fraction of neutral, glyco- and phospholipid was constant in terms of quantities before and after the treatment. Key words Controlled atmosphere, modified atmosphere, fresh ginseng, red ginseng, fatty acid.

• 한국포장학회지
• /
• 제19권2호
• /
• pp.61-65
• /
• 2013

Modified atmosphere (MA) of reduced $O_2$ and elevated $CO_2$ concentrations has been used for keeping the quality of fresh produce and extending the shelf life. As a way to attain the beneficial MA package around the produce, a gas diffusion tube or perforation can be attached onto the container and controlled on real time in its opening/closing responding to $O_2$ and $CO_2$ concentrations measured by gas sensors. The timely-controlled opening of the gas diffusion tube can work in harmony with the produce respiration and help to create the desired MA. By use of the mathematical modeling, the effect of tube dimension on the controlled container atmosphere was figured out in this study. Spinach and king oyster mushroom were used as typical commodities for designing the model container system (0.35 and 0.9 kg in 13 L, respectively) because of their respiration characteristics and the optimal MA condition ($O_2$ 7~10%/$CO_2$ 5~10% for spinach; $O_2$ 2~5%/$CO_2$ 10~15% for mushroom). With a control logic for the gas composition to stay as close as possible to optimum MA window without invading injurious low $O_2$ and/or high $CO_2$ concentrations, the atmosphere of the sensor-controlled container could stay at its lower $O_2$ boundary or upper $CO_2$ limit under certain tube dimensional conditions. There were found to be the ranges of the tube diameter and length allowing the beneficial MA. The desired range of the tube dimension for spinach consisted of combinations of larger diameter and shorter length in the window of 0.3~2 cm diameter and 0.2~10 cm length. Similarly, that for king oyster mushroom was combinations of larger diameter and shorter length in the window of 0.9~2 cm diameter and 0.2~3 cm in length. Clear picture on generally affordable tube dimension range may be formulated by further study on a wide variety of commodity and pack conditions.

• 한국포장학회지
• /
• 제28권3호
• /
• pp.217-221
• /
• 2022

저온에서 신선육을 보관 저장하는 용기의 기체조성을 고CO₂/저O₂ 농도로 자동적으로 제어하는 용기 시스템을 제작하고, 0℃에서 21일간 돼지고기 삼겹살을 담아 저장하면서 품질보전의 측면에서 진공 포장과 함기 대조구 조건과 비교하였다. CO₂ 주입 시간 프로그램에 의하여 CO₂ 농도는 47~60%, O₂ 농도는 7~10%로 유지될 수 있었고, 이는 호기적 세균 증식과 pH 증가의 억제의 효과와 함께 관능적 품질유지에 기여하였다. 진공포장은 함기 대조구에 비하여 낮은 미생물 성장과 pH 증가를 보여주었으나 높은 drip 손실의 단점을 보였다. 전체적 품질보존의 측면에서 고안된 고CO₂ 치환 용기는 육류의 품질유지에 효과적이며, 육류의 종류와 특성에 맞게 기체 농도 조건을 변경하여 활용범위를 확장할 수 있을 것이다.

• 한국분말재료학회지
• /
• 제6권4호
• /
• pp.320-324
• /
• 1999

The formation, microstructure and properties of novel ceramic composite materials manufactured by active-filler-controlled polymer pyrolysis were investigated. In the presence of active filler particles such as transition metals, bulk components of various geometry could be fabricated from siliconorganic polymer. Molybdenum- and tungsten-filled polymer suspensions were prepared and their conversion to ceramic composites by annealing in $CH_4$ atmosphere were studied. Dimensional change. porosity and phase distribution (filler network) were analyzed and correlated to the resulting hardness values. Molybdenum and tungsten as active filler were carburized completely to $Mo_2C$, $W_2C$ and WC in $CH_4$ atmosphere. Consequently, microcrystalline composites with the filler reaction products embedded in a silicon oxycarbide glass matrix were formed. Hardness was increased with increasing carburization and reached 8.6-9.5 GPa in the specimen pyrolyzed in $CH_4$ atmosphere.

• 한국식품저장유통학회지
• /
• 제5권3호
• /
• pp.239-246
• /
• 1998

폴리이미드 고분자막을 사용한 질소부하 장치를 설계하고, 이를 CA 저장에 활용하기 위한 기술적 기본 데이터를 제시하였다. 순수 산소 및 질소의 투과특성은 dual-mode sorption 모델로서 설명될 수 있었으며, 공기 중의 산소의 투과율은 공기 중에 존재하는 질소의 영향으로 순수 산소의 투과율에 비해 크게 감소하나, 공기 중의 질소의 투과율은 산소의 영향으로 순수 질소의 투과율에 비해 증가하였다. 수행한 압력 및 온도 범위 내에서 이상분리인자는 5에서 6 사이의 값을 나타내었으며, 공기의 분리인자는 이상분리인자보다 작은 값을 나타내었다. 산소의 투과활성화에너지가 질소의 투과 활성화에너지보다 커서 이상분리인자는 온도가 증가함에 따라 증가하였다. 제품회수율이 증가함에 따라 농축부의 질소농도는 급격히 감소하였으며, 이로부터 제품회수율은 CA 저장고에서 요구되는 질소농도를 얻기 위한 주요 조업인자임을 알 수 있었다. Polyimide 막 시스템을 이용한 CA 저장 공정의 가상적인 모형을 설정하고, 시스템의 조업시간에 따른 저장고의 질소농도를 예측할 수 있는 관계식을 제시하였다.

• Journal of Ginseng Research
• /
• 제19권1호
• /
• pp.62-72
• /
• 1995

During the controlled atmosphere storage (CA), fresh ginseng showed good appearance in quality, and other deterioration of freshness was not observed until 12 weeks. On the other hand, MA storage had kept freshness only in treatment of 1 until 8 weeks. There was no significant difference between treated and non-treated sample with preservatives, and not treated sample was not infected with various different fungi. Moisture contents and hardness of ginseng in all treatments were not changed much until 12 weeks, and surface shrinkage did not occur either. But shear stress increased somewhat in all treatments after 12 weeks. The granule of microstructure in tissue diminished slightly. The apparent Quality of red ginseng was good until 4 weeks of treatment. But as time passed, white skin and wrinkled skin were generated and darkened in its color. B-1 in CA and E-1 in MA were found to be the most favorable one. The content of crude saponin did not change significantly during storage of CA or MA by preservation conditions and period. Though a small increase in saponin content from 4.92% to 5.43% was recognized in B-1, which was treated with preservative and 6.0% In B-2, control, this could rather explain increment of soluble component by butanol. Thus, there was no change in total contents of ginsenoside pattern and composition of each content. The Rbl content in B-1 and B-2 were 0.98%, and 0.97%, respectively, whereas that of control was 0.96%. E-1 of MA, treated with preservative was 5.32% after 12 weeks, but was 5.73% in control, indicating that ginsenosides pattern was quite similar to that of CA storage.

• 한국식품과학회지
• /
• 제4권1호
• /
• pp.13-17
• /
• 1972

This experiment was conducted to observe the changes of composition of atmosphere in storage room by controlled ventilation under normal and sub-atmospheric conditions, and the biochemical changes in apple texture under these conditions. The results were as follows; 1) By controlled ventilation, concentration of carbon dioxide in storage room was optionally regulated and constantly maintained. 2) Among compositions of internal atmosphere of apple, especially, concentration of ethylene was much decreased at apple stored under sub-atmospheric condition than that stored under normal atmospheric condition. 3) Acidity of apple stored under sub-atmospheric condition was much greater than that of apple stored under normal atmospheric condition. 4) Respiratory quotients of apple, which was stored under normal and sub-atmospheric conditions, were shown to be high. But decarboxylation of added pyruvate was found more active in slices prepared from apple stored under sub-atmospheric condition.

• Journal of Ginseng Research
• /
• 제22권2호
• /
• pp.82-90
• /
• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.