• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.353-357
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• 1995

The purpose of this study was to evaluate the possibility of the laboratory-made rice straw pulp tray(RSPT) for mushroom(Agaricus bisporus) pre-packaging. The quality changes of mushrooms packaged respectively in the RSPT and 'commercial' expanded polystyrene tray(EPST) were observed during storage. The weight losses of mushrooms in the two types of trays were maintained below 5% and the Hunter L values were showed above 76 at $4^{\circ}C$, while mushrooms in RSPTs had better lightness than those in EPSTs during storage at $25^{\circ}C$. There were no significant differences in the hardness values and cap openings between mushrooms in the two types of trays at $4^{\circ}C$. The cap openings of mushrooms were more proceeded in RSPTs than in EPSTs at $25^{\circ}C$ and the weight increases of RSPTs were greater than those of EPSTs during storage at $4^{\circ}C,\;25^{\circ}C$. As a result, it may be favorable to apply the environmentally-friendly RSPT to mushroom pre-packaging under the condition of low storage temperature.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.156-160
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• 2011

A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.228-232
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• 2006

닭고기를 표면에 미생물 수준을 달리하여, plastic tray와 wrap으로 포장함에 따라 저장 3일에 TBARS 값이 도체의 미생물 수준이 증가할수록 $10^2\;CFU/cm^2$ 처리구 0.064, $10^3\;CFU/cm^2$, 0.079, $10^4\;CFU/cm^2$, 0.088 mgMA/kg으로 계속 증가하는 경향을 나타내었고 저장 5일에서도 비슷한 경향을 나타내었다. VBN의 변화도 도체 내 미생물 수준이 증가할수록 전체적으로 증가하는 경향을 나타내었다. 육색에서 명도(L*), 황색도(b*)는 미생물 수준에 따라 일정한 경향을 나타내지 않았다. 미생물 수준에 따른 총 세균수는 저장 3일 $10^2\;CFU/cm^2$ 처리구에서 3.34, $10^3\;CFU/cm^2$, 3.67, $10^4\;CFU/cm^2$ 3.77 log $CFU/cm^2$로 도체 미생물 수준이 증가할수록 약간씩 증가하는 경향을 나타내었다. 이러한 경향은 저장 5일에서도 비슷한 경향을 나타내었다. E. coli의 변화는 저장 3일에 $10^2\;CFU/cm^2$ 처리구에서 1.70, $10^3\;CFU/cm^2$, 1.69, $10^4\;CFU/cm^2$ 1.77 log $CFU/cm^2$으로 $10^4\;CFU/cm^2$ 처리구에서 가장 높은 증가율을 나타내었다. 저장 5일에서도 저장 3일과 비슷한 경향을 나타내었다.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.348-356
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• 1996

A survey of one hospital foodservice system in Seoul was undertaken and detailed in formation was collected from 538 patients. Patient satisfaction with the quality of hospital food and food-related service was evaluated by questionnaire survey. It was measured by assessing 24 variables. The effect of medical treatments, age, length of stay and appetite on patients' satisfaction satisfied with the food served, although the variety of food and seasoning of food received the lowest score. The highest rated items were attitude of personnel serving food, the portion size of cooked rice, and the cleanliness of dishes and tray. Younger patients were significantly less satisfied than were older patients. Female patients were significantly more satisfied nificantly more satisfied than were other patients. Medical treatments, age, length of stay of stay and appetite were found to be significantly correlated with patient satisfaction scores. Foodservice attributes for improvement were taste of meals, selection and variety of food and temperature of food.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.29-37
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• 1995

The purpose of this study was to development the waxed rice straw pulp tray(WRSPT) which had low water sensitivity. The quality changes of mushrooms(Agaricus bisporus) packaged respectively in the WRSPT, non-treated rice straw pulp tray(NRSPT) and expanded polystyrene tray(EPST) were observed during storage. The weight losses of mushrooms in the WRSPTs were less than in the NRSPTs by maintaining below 3% at $0^{\circ}C$ and the applications of WRSPTs were more effective at $20^{\circ}C$. The weight increases of WRSPTs were more lowered than those of NRSPTs by marking below 15% during storage at $0^{\circ}C$. There were no significant differences in the Hunter L values and hardness values of mushrooms in the three types of trays at $0^{\circ}C$. The cap openings of mushrooms were more proceeded in NRSPTs than in WRSPTs and EPSTs at $20^{\circ}C$. As a result, it may be favorable to control excessive moisture absorption of the NRSPT mainly composed of cellulose pulp by introducing such chemical treatments as wax treatment.

• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.