• 한국식품영양과학회지
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• 제27권1호
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• pp.75-79
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• 1998

The effects of filling amount and temperature of orage juices on the release of tin from can were investigated according to storage period and temperature. For the experiment, the orange juice in can with the full weight of 200g were filled respectively with 170g, 180g, 190g, respectively, changing filling temperature to 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$. In the case of 170g orange juice content all samples with the filling temperature at 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$ and the storage temperature at 4$^{\circ}C$, 26$^{\circ}C$, 4$0^{\circ}C$ surpassed 150ppm(the permitted limit of tin) of released tin content after 30 days in ascending order. In the case of 180g orange juice content, all samples except the one with the filling temperature at 93$^{\circ}C$ and storage temperature at 4$^{\circ}C$, which took 90 days to surpass the limit, surpassed 150ppm of released tin content after 30days. In the case of 190g orange juice content, the samples with the filling temperature of 88$^{\circ}C$ and 93$^{\circ}C$ and with the storage temperature at 4$0^{\circ}C$ took 60 days to reached to the limit, while the samples with the storage temperature at 4$^{\circ}C$ and 26$^{\circ}C$ contained within the 150ppm limit for 240 days. The vacuum of can increased as the filling temperature was increased, and the sample with higher filling amount and temperature at the lower storage temperature decreased the release of tin.

• 한국식생활문화학회지
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• 제25권2호
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• pp.207-215
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• 2010

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

• 한국식생활문화학회지
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• 제31권6호
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 동아시아식생활학회지
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• 제13권6호
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• pp.615-623
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• 2003

This study has been conducted to develop brown stock with the high pressure cooking(HPC) method. The sterilization methods, package film and storage methods, and quality maintenance during storage were investigated in this study. The packaging quality of NY/PP was inferior to that of PE/AL/PP since NY/PP facilitated the ventilation and moisture absorption. The maximum duration of the safe storage was found to be 50 days at 25$^{\circ}C$, 30 days at 35$^{\circ}C$ for NY/PP package film, and 60 days at 25$^{\circ}C$, 40 days at 35$^{\circ}C$ for PE/AL/PP one. These results showed that the overall quality of brown stock by the HPC method was not different significantly from that of brown stock by the traditional approach. Furthermore, the HPC approach might improve the productivity by saving the labour cost, food cost, and cooking time. Therefore, the traditional method might well be substituted by this newly developed method.

• 한국응용과학기술학회지
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• 제12권1호
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.11-15
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• 1997

This experiment carried out to find the storage life according to the kinds of packaging material. Sheridan(Grape) which was fumigated SO2 were wrapped with polyethylenes(Bio-PE and PE) and stored at $0^{\circ}C$ under 90% RH modified condition. The resorts were summarized as follow. Natural weight loss was increased according to the storage time during the 135days storage that was only 1.0-1.7% in sealing section while 10% in non-sealing section. Abonrmal fruits were increased as the storage time was increased and it was 6.6-6.7% in sealing section while 100% in non-sealing during the 135days storage. Quality of appearance and taste are better in sealing section than non-sealing section and it was good in Bio-PE sealing section between packaging materials. Moistrue content was de creased as the storage range was increased and the decreasing rate of that during the storage was 4.9-5.2% in sealing section between treatments. During the storage range increased, the soluble solid degree was increased in non-sealing section but decreased in sealing section.

• 동아시아식생활학회지
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• 제16권6호
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• 한국환경농학회지
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• 제15권4호
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• pp.434-441
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• 1996

저장중인 사과에 발생하는 병해를 방지하기 위하여 postharvest 약제로서 benomyl과 bitertanol을 사과에 처리한 후 CA 및 저온저장시켜 저장중 약제의 분해양상, 잔류량의 변화 및 약제의 안전성 평가 그리고 약제의 사과 내로의 침투율을 조사하였다. CA저장에서 약제의 분해양상은 사과의 저장 초기에는 느린 속도로 분해되나 저장 후반기로 갈수록 빠르게 분해되며, 저온저장에서는 이와는 반대로 저장 후기보다 초기에 빠른 분해양상이 나타났다. Benomyl과 bitertanol이 표준살포농도로 처리된 사과에서의 초기농도는 2.24 및 1.54mg/kg으로 나타났으며, CA저장에서는 저장후 135 및 96일, 저온저장에서는 115 및 70일에 MRL인 1mg/kg에 이르렀다. Benomyl과 bitertanol의 분해반감기는 CA저장에서 124 및 130일이고, 저온저장에서는 101 및 111일로 나타나서 CA저장보다는 저온저장에서 보다 더 빠른 분해가 이루어졌다. Benomyl과 bitertanol이 처리된 사과에서의 침투율을 조사한 결과 두 약제 모두 과육부보다는 과피에 주로 잔류되어 있었다.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• 한국식품저장유통학회지
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• 제8권3호
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• pp.246-251
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• 2001

'창방조생 ' 과 '미백' 복숭아의 저장기간중 중량감모율은 상온무포장에서 4일후 각각 6.8%, 4.9% 이었으나 저온 (0~2$^{\circ}C$), 고습(95$\pm$3%) 조건에서 PE 무천공필름 포장저장구는 25일째 모두 1% 이내였다. 복숭아 저장중 경도변화는 상온에 비해 저온저장에서는 모두 큰 차이가 없었다. 두 품종 모두 저장기간중의 유기산과 가용성 고형분은 큰 차이를 나타내지 않았다. '칭방조생'과 '미백' 의 fructose, glucose 함량은 두 품종 모두 지장전보다 약간씩 증가였으나 Sucruse 함량은 25일 이후 감소하는 경향이었다. 복숭아는 30$\mu\textrm{m}$ LDPE fim 또는 25$\mu\textrm{m}$ SM60 film으로 포장하여 저온(0~2$^{\circ}C$), 고습(95$\pm$3%) 조건에서 저장할 경우 '창방조생'은 20일, '미백'은 25일까지 저장 가능하였다.