• Title, Summary, Keyword: 저장온도

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Development of Facility for Curing and Low Temperature Storage of Onion (양파 예건.저온저장 겸용기계장치 개발)

  • 김영민;김유호;윤홍선;최희석;조광환
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.280-286
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    • 2003
  • 양파의 예건 및 저온저장에 소요되는 노동력 절감과 저장시 발생하는 부패율을 감소시키기 위하여 양파를 한 곳에서 예건과 저온저장할 수 있는 양파 예건ㆍ저온저장 겸용 기계장치를 제작하여 예건 및 저온저장 성능시험을 실시하였다. 주요 연구 결과를 요약하면 다음과 같다. 가 예건과 저온저장을 한 곳에서 할 수 있는 양파 예건ㆍ저온저장 겸용 기계장치는 히트펌프를 이용하여 저장고내의 온도와 습도를 조절할 수 있도록 제작하였다. 나. 예건시 설정온도가 38$^{\circ}C$, 저온저장시 설정온도가 $0^{\circ}C$일 때 온도분포의 표준편차는 각각 0.51, 0.12로 나타났다. 다. 설정온도 및 상대습도를 각각 38$^{\circ}C$, 65%RH로 예건시험을 실시한 결과, 예건 시간은 52시간 소요되었고, 감모율은 0.99-l.79%로 나타났다. 라. 설정온도를 $0^{\circ}C$, 70%RH로 저온저장한 결과, 저장고의 온도는 -0.5-1.5$^{\circ}C$, 저장고의 습도는 70-80%로 나타났다. 마. 관행(자연예건)방법과 시작기로 예건한 양파로 저온저장시험을 실시한 결과, 저장기간 중 감모율은 저장초기부터 일정하게 증가는 경향으로 나타났고, 저장후 20일부터 차이가 나타나기 시작하였으며, 150일 시점에서는 평균 3.16% 차이가 나타났다. 바 저장 중 부패율은 관행의 방법으로 예건한 양파에서 42일째부터 발생하기 시작하여 지속적으로 증가하였고, 시작기로 예건한 양파는 저장후 90일까지는 부패된 양파가 없는 것으로 나타났다.

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Monitoring of Color Changes and Organoleptics Properties of Chungkookjang Products during Storage for Shelf-life Establishment (청국장 제품의 유통기한 설정을 위한 저장중의 색도변화 및 관능적 특성 monitoring)

  • Kim, Dong-Myung;Kim, Seong-Ho;Lee, Jin-Man;Dung, Nguyen-Thi;Kang, Sun-Chul
    • Applied Biological Chemistry
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    • v.48 no.2
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    • pp.140-149
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    • 2005
  • In order to examine the changes of commercial value during storage conditions and shelf-life of Chungkookjang, response surface methodology of SAS program was applied to monitor orgenoleptic properties and color changes to determine optimum storage conditions. Lightness (L) value of vacuum-packed Chungkookjang showed under the 1% significance probability with high influence in all conditions such as sterilized temperature, storage time and storage temperature. Redness (a) value of vacuum-packed Chungkookjang was increased during highly sterilized and storage temperatures, and was individually influenced. One of the generally packed sample also showed that significance value was influenced under 10%, during high storage temperature. Yellowness (b) value of vacuum-packed Chungkookjang showed the significance probability under 1% during storage time and temperature, and under 5% during sterilized temperature. Also, stational point showed saddle type in both packaging samples. In case of vacuum-packed Chungkookjang, compatibility of odor was influenced by sterilized temperature under 10% significance probability. But generally packed samples have an effect on storage time under 1% significance probability effect on storage time, and sterilized temperature under 5%. In case of vacuum-packed Chungkookjang, compatibility of taste was highly concerned with storage time under 1% significance probability, whereas generally packed samples were concerned with storage temperature under 5% significance probability. Overall palatability of vacuum-packed samples showed maximum value of 5.15 on sterilized temperature ($61.92^{\circ}C$), storage temperature ($6.79^{\circ}C$) and storage time (56.48 days) during storage.

Storage Stability of Baikseolgi (백설기의 저장성 연구)

  • Yeo, Kyung-Mok;Chang, Moon-Jeong;Kim, Myung-Hwan
    • Applied Biological Chemistry
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    • v.42 no.3
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    • pp.218-222
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    • 1999
  • The effects of storage temperature, moisture content and the concentration of additives, such as sucrose fatty acid ester(SE), isomaltooligosaccharide(IO) and glycerin(GL), on texture properties, hardness(HA), cohesiveness(CO) and chewiness(CH) of Baikseolgi after 7 days storage were analyzed by response surface methodology(RSM). The contour values of HA of SE added Baikseolgi at 20, 50 and $80^{\circ}C$ of storage temperate were $1500{\sim}3200,\;500{\sim}1300$ and $100{\sim}400\;g_f$, respectively. The HA of IO or GL added Baikseolgi decreased with increased storage temperature, moisture content and additive concentration. The storage temperature was the most significant factor affecting the HA of Baikseolgi. However, the second and third significant factors were moisture content and additive concentration, respectively. These results imply that the control of storage temperature is the most effective method to increase the storage stability of Baikseolgi. The CO of IO or GL added Baikseolgi was increased by the change of strage temperature from $20{\circ}\;to\;50{\circ}$. While, there was no significant difference between $50{\circ}\;and\;80{\circ}$ of storage temperature. The CO of IO or GL added Baikseolgi was maximized around 40% of moisture content and that of GL added Baikseolgi was minimized around 0.5% of GL concentration. The storage temperature, additive concentration and moisture content were the first, second and third affacing factors on the CO of Baikseolgi, respectively. The CH of Baikeolgi was decreased by increasing storage temperature, moisture content and additive concentration. The storage temperature, moisture content and additive concentration were the first, second and third affacting factors on the CH of Baikseolgi, respectively.

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Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures (저장 온도를 달리하여 저장한 양념 닭가슴살의 천연 항균물질 효과)

  • Alahakoon, Amali U.;Jayasena, Dinesh D.;Yong, Hae In;Bae, Young Sik;Kang, Ho Jin;Moon, Sung Sil;Lee, Kyung Haeng;Jo, Cheorun
    • The Korean Journal of Food And Nutrition
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    • v.27 no.2
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    • pp.164-174
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    • 2014
  • 본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.

사용후핵연료 금속저장체의 열해석 평가

  • 이주찬;신영준;민덕기;노성기
    • Proceedings of the Korean Nuclear Society Conference
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    • pp.476-481
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    • 1998
  • 본 연구에서는 PWR 핵연료집합체를 금속 전환시켜 형성된 금속저장체에 대한 온도분포를 계산하였다. 해석모델은 PWR 핵연료집합체 2개 및 4개를 1개의 금속저장체로 전환한 경우로 하였다. PWR 핵연료를 금속 전환할 경우 금속전환 과정에서 Sr과 Cs를 선택적으로 제거함으로서 냉각부하를 약 1/2로 줄일 수 있고 체적을 약 1/4로 줄일 수 있는 잇점이 있다. 열해석 결과 2 PWR 핵연료 금속저장체에서 저장시스템 주변 공기의 온도가 50 $^{\circ}C$ 인 경우, 금속 연료봉의 최고온도는 164 $^{\circ}C$로 나타났다. 또한, 4 PWR 핵연료 금속저장체의 경우 금속 연료봉의 최고온도는 사각형 저장체에서 193 $^{\circ}C$, 육각형 저장체에서 183 $^{\circ}C$ 로 나타났다. 따라서 건식 저장에서 연료봉의 온도를 낮게 하기 위해서는 저장 밀도를 높일 수 있는 연료봉 밀집화 (rod consolidation) 방식이 경제성 측면뿐만 아니라 열안전성 측면에서도 유리한 것으로 나타났다.

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Effects of pretreatments and storage temperature on the quality of lotus leaves (연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향)

  • Choi, Jeong-Sil;Kong, Moon-Hee;Yeo, Soo-Hwan;Choi, Han-Seok;Jeong, Seok-Tae
    • Korean Journal of Food Preservation
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    • v.23 no.2
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    • pp.155-161
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    • 2016
  • This study aimed to investigate the effects of pretreatments blanching, roasting, drying, and storage temperatures ($25^{\circ}C$, $4^{\circ}C$ and $-10^{\circ}C$) on their quality of lotus leaves. As a result, the lotus leaves retained a good appearance when stored at $25^{\circ}C$ for 5 days, $4^{\circ}C$ for 30 days, and $-10^{\circ}C$ for 90 days, regardless of the pretreatment used. At the same storage temperatures, pH, soluble solids, total acid content, polyphenols, and microorganisms were significantly different among the pretreatments (p<0.05). Soluble solids, pH, and total acid contents were not significantly different for the same pretreatments at different storage temperatures. However, the polyphenol, oxalic acid, and tartaric acid contents of lotus leaves were significantly different after drying and blanching treatments. In particular, it was shown that polyphenol content of the lotus leaf was affected by both pretreatment and storage temperature. In conclusion, the lotus leaves appeared in good condition until 5 days at $25^{\circ}C$, 30 days at $4^{\circ}C$, and 90 days at $-10^{\circ}C$, regardless of the pretreatment while influenced by storage temperature.

Effects of Cultivars and Storage Temperatures on Shelf-life of Leaf Lettuces (품종 및 저장온도가 상추 저장성에 미치는 영향)

  • Lee, Jung-Soo;Chung, Dae-Sung;Lee, Je-Uk;Lim, Byung-Seon;Lee, Youn-Suk;Chun, Chang-Hoo
    • Korean Journal of Food Preservation
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    • v.14 no.4
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    • pp.345-350
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    • 2007
  • Shelf-life and quality changes of four leaf lettuce cultivars packaged and stored at four different temperatures (0, 8, 16 and $24^{\circ}C$) were evaluated. Leaf lettuces were packaged in non-perforated polypropylene film (thickness 0.05 mm) bags. Weight loss, respiration rate, freshness degree, pigment content, and surface color were determined. At the storage temperature of $0^{\circ}C$, the weight loss, degree of freshness, pigment content, and change of surface color on packaged leaf lettuces showed no significant difference when compared with all other leaf lettuces. Meanwhile, an increase in storage temperature was observed with the quality changes of each flesh leaf lettuce. The leaf lettuces under storage conditions at $24^{\circ}C$ showed a difference in weight loss of the different types of leaf lettuces during a short storage period. However, there was no clear tendency in weight loss in different types of leaf lettuces as compared with each storage temperature. The rate of respiration and the contents of pigments in the four types of leaf lettuces also showed significant difference as the storage temperature increased.

Safe Storage Period of Paddy under Different Temperature and Moisture Content Conditions (벼의 안전저장기간)

  • 김의웅;김동철
    • Korean Journal of Food Preservation
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    • v.11 no.2
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    • pp.257-262
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    • 2004
  • This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit (저온저장 온도가 '상주둥시' 감의 과실품질 및 저장장해 발생에 미치는 영향)

  • Yoo, Jingi;Kang, In-Kyu;Park, Jun-yeun;Kim, Kyoung-ook;Win, Nay Myo;Ryu, Seulgi;Kim, Dae Hyun;Choung, Myoung-Gun;Lee, Jinwook
    • Protected Horticulture and Plant Factory
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    • v.25 no.4
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    • pp.262-269
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    • 2016
  • The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in 'Sangjudungsi' persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or $3^{\circ}C$ for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables ($L^*$, $a^*$, $b^*$) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the 'Sangjudungsi' persimmon fruits stored at higher storage temperature ($3^{\circ}C$) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.

The Physico-chemical Changes of Meat Sausage during Storage at Different Temperature (온도별 저장중 축육 소시지의 이화학적 변화)

  • Kim, Soo-Min;Sung, Sam-Kyung
    • Korean Journal of Food Science and Technology
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    • v.21 no.2
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    • pp.283-288
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    • 1989
  • The effect of storage temperature on the quality characteristics of meat sausage was investigated. Thus, the quality characteristic changes of meat sausage were discussed through physico-chemical and microbiological analysis. The results were summarized as follows; Volatile basic nitrogen(VBN) was increased more rapidly at $40^{\circ}C$ than at $10^{\circ}C$, $20^{\circ}C$ and fluctuating temperature $(10/40^{\circ}C)$. In physico-chemical analysis of meat sausage, the values of VBN , viable cell counts were increased with increase of temperature during storage, while thiobarbituric acid(TBA) values were fluctuated during storage as a whole. Water activity(Aw) and moisture contents showed a little change according to storage temperature, but sausage color was darkened as storage time goes by as a whole, the shelf-life was predicted above 40 days at $10^{\circ}C$, below 40 days at $20^{\circ}C$, below 30 days at $40^{\circ}C$ and about 20 days fluctuating temperature $(10/40^{\circ}C)$, respectively on the basis of slime formation in sensory evaluation.

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