• Journal of Environmental Health Sciences
• /
• v.41 no.6
• /
• pp.438-448
• /
• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

• Food Science and Preservation
• /
• v.6 no.2
• /
• pp.143-147
• /
• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.529-539
• /
• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.343-352
• /
• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.46-52
• /
• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.1
• /
• pp.21-27
• /
• 2008

Germination of soybean and growth of its sprouts should be affected by storage condition and period of seeds. The experiment was conducted to examine the effects of period stored at cold room and storage conditions on their growth and morphological characters. The seeds, cv. Pungsannamulkong, were stored at $3^{\circ}C$ for 1 or 2 years, and by the three different storage methods of indoor, cold room, or transfer of indoor to cold room. Compared to the seeds stored for 2 years, one-year seeds had higher rate in hypocotyl of longer than 7 cm, root and hypocotyl lengths, and more hypocotyl fresh weight although there was not significant difference in total fresh weight. In the storage method experiment, one-year seeds stored at cold room and by transfer of indoor to cold room showed better growth, more lateral roots and fresh weights, although only two-year seeds stored at cold room did the same response, indicating that growth of soybean was affected by period and method of seed storage.

• Journal of Biosystems Engineering
• /
• v.39 no.4
• /
• pp.336-344
• /
• 2014

Purpose: In this study, the effect of milling on paddy rice stored at low temperature, the changes in grain temperature of bulk storage bags exposed at room temperature, the post-milling water content of paddy rice, the whiteness of rice, and the rate of pest incidence were investigated and data were analyzed. Methods: Changes in temperature inside the bulk storage bags kept at low temperature and grain temperature after exposure to room temperature were measured. Experiments were conducted for identifying the reasons of post-milling quality changes in paddy rice stored at low temperature. Results: It was determined that a short-term increase of water content in paddy rice was directly related to surface condensation, and that rice should be milled at least 72 h after removal from low-temperature storage, in order to completely eliminate surface condensation of paddy rice kept in bulk storage bags. It was observed that post-milling quality of rice changed, but water content was maintained at high levels for more than 18 d in rice that was milled when condensation occurred, regardless of paper or vinyl packaging. Rice whiteness rapidly decreased in rice that was milled when condensation occurred, regardless of packaging, while rice that was milled 72 h or more after removal from low temperature storage did not show any significant changes in whiteness. No pest incidence was observed up to 12 d after removal from low temperature storage, regardless of packaging. Starting at 18 d, after removal from low temperature storage, rice that was milled when condensation occurred, was affected by pests, while 24 d after removal from low temperature storage, all portions of rice were affected by pests. Conclusions: Our results suggest that changes in post-milling quality of rice could be significantly reduced by exposing paddy rice to room temperature for at least 72 h before milling, in order to allow the increase of grain temperature and prevent surface condensation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.2
• /
• pp.101-108
• /
• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.185-185
• /
• 2017

In previously study, we evaluated seed germination for longevity derived from a cross between 'Ilmi' and 'Dharial', a weed rice collected in Bangladesh. The strong germination trait originated from 'Dharial' was incorporated into 'Ilmi', through backcross method. The germination ratio was evaluated after two years of room temperature storage conditions. A high germination ratio of 80.5% in donor plant of 'Dharial' and 77.3% in an introgression lines was observed based on the two years of storage while the recurrent japonica cultivars, 'Ilmi' was failed in germination. In this study, we investigate changes in physicochemical properties of 'Ilmi' and introgression lines (ILs) stored at room temperature. We analyzed germination rate, texture of cooked rice, toyo glossiness value, pasting properties, amylose content, protein content and ${\alpha}-amylase$ content of 'Ilmi' and 5 introgressions every 4 months on the room temperature condition. Seed germinations were decreased by storage periods. Three ILs germination rate was slowly decreased more than 'Ilmi' and 2 another ILs after 4 months. Toyo glossiness value of 'Ilmi' and three ILs were no difference, but, 2 ILs gradually decreased every 4 months at storage periods. Pasting properties were affected by storage temperatures and periods of 'Ilmi' and ILs. The increase at breakdown was observed but setback was decreased by storage periods. Amylose content and protein content were no significant difference at storage periods, respectively. The ${\alpha}-amylase$ content was gradually increased during the storage periods. The introgression line could be useful to increase longevity and maintain quality during storage of japonica rice seed.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.29 no.3
• /
• pp.275-279
• /
• 1984

To develop a long term storage technique of soybean germplasm, fifty lines of soybean seeds were kept in storage room controlled by air-conditioner and dehumidifier at KAERI. The storage room was kept below 25$^{\circ}C$ of temperature and 60% relative humidity. Germinability of stored seeds was evaluated at every three or six months. On the other hand, the newly harvested seeds of the lines were accerelated aging at 40$^{\circ}C$ and 90% of relative humidity, and compared with non-accerelated seeds. The average germinability at the starting time of storage was 97% but the germinability was decreased to 62% at 42 months after storage in the storage room. The germinability seemed to be affected by seed size and seed coat color. The germinability of small seed lot tended to be higher than that of large seed lot, and the germination response in longer term of storage was greater than those of shorter term of storage. The accerelated aging test for 7 days proved to be a useful technique to pretest germinability of soybean seeds for assaying the relative storage potential.