This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).
The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.
Journal of Korean Society of Industrial and Systems Engineering
/
v.30
no.1
/
pp.8-14
/
2007
This paper addresses the allocation planning of the storage location in a warehouse system that the dedicated storage method is used. In the discrete finite time period model, the demands for storage location of products are dynamic for time periods. The planning is to determine the reallocation time period and the storage location of the products in reallocation time period, which minimizes costs. The cost factors are the reallocation cost, the travel cost within warehouse and the surplus storage location cost. A model is formulated, and the property of optimal solution is characterized. The dynamic programming algorithm is developed, and a numerical example is shown.
Background: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods: A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results: Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion: According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 ℃. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.
Since the energy storage method by means of the thermochemical reaction has no heat loss by separating the reactants under the storage period, it is remarked as one of promising means particularly for long-term heat storage. In this study, the heat-storage/-release characteristics of the reversible chemical reaction cycle, $Ca(OH)_2/CaO$, is numerically analysed by a mathematical modelling. As a result, the effectiveness of the heat exchanger by the chemical heat storage method is considerably higher than that by the sensible heat storage method. It is found that the major parameters, which determines the effectiveness of the heat exchanger, are the mass flow rate and inlet temperature of fluid, the residence time, etc.. The heat-storage/-release period can be controlled by changing the operation conditions. It is expected that the results obtained here will supply useful informations in designing a regenerative heat exchanger utilizing the thermochemical reaction.
The objective of this study was to investigate the adequate storage method that was able to maintain the high quality of rough rice according to storage methods and period. The quality change of the rough rice during the storage period was evaluated by storage method such as cooling bin using winter cold air, ordinary temperature bin, freezing, refrigeration and indoor storage. Moisture content, brown rice whiteness, hardness, crack ratio and germination ratio were measured in this study. Moisture content of rough rice stored in cooling bin using winter cold air and ordinary temperature bin were decreased by 0.07% and 0.42%, respectively, which were lower than the other storage method. The hardness of brown rice increased in order of storage method such as winter cooling bin, normal bin, freezing storage, refrigeration storage and indoor storage. Crack ratio by indoor and ordinary temperature bin storage were increased by 2.68% and 3.63%, respectively, whereas cooling bin using winter cold air, refrigeration and freezing storage showed below 1.0%. The highest germination rate was found in cooling bin using winter cold air. As a result, cooling bin using winter cold air can be evaluated for the adequate storage method of rough rice.
This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.
This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.
This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.
The effect of storage methods on green tea powder were investigated by examining quality changes of the tea during storage at $-5^{\circ}C$. aluminium-packing without any treatment showed the green powder tea quality of unchanged for 120 days storage, after which significant decrease in the green powder tea constituents connected quality such as total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, and fatty acid were observed. The changes in the green color indexes(a value) of green powder tea at $-5^{\circ}C$ were resulted in the of -16.69, -16.20, and 13.69 for 30, 60, and 120 days with the storage period respectively. A sensuous examination for quality assay of the green powder tea demonstrated 93, 91, 88 and 73 points as a storage period 0, 30, 60 and 120 day, respectively. This study suggested that storage method at $-5^{\circ}C$ was a successful method for storage of green powder tea.
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