• Title, Summary, Keyword: storage stability

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Effects of Packaging on Storage Stability and Chlorophyll Contents of Dried, Roasted and Roasted-Seasoned Laver during Storage (포장지에 따른 건조, 구이, 조미김의 저장 안전성과 Chlorophyll 함량에 관한 연구)

  • 이숙경
    • Journal of Food Hygiene and Safety
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    • v.14 no.2
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    • pp.134-139
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    • 1999
  • The relationship between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20$\pm$0.5$^{\circ}C$ were investigated by measuring the acid value(AV) and the peroxide value(POV). There results are as follows; 1.The storage stability was decreased in the rank of 0 < 3< 6 < 9 months by storage term, RL < DL < RSL by the kind of laver products and PP/PE/AL/PE/LLDPE(Al) < PP/PE(PP) y packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g < 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with Al and 24% when packed with PP.

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Effects of Residual Phosphorus Content on color Reversion and Storage Stability of Corn Germ Oil (잔류 인함량이 옥배유의 변색및 저장안정성에 미치는 영향)

  • 김종승;이근보;이미숙
    • Journal of Food Hygiene and Safety
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    • v.12 no.2
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    • pp.107-110
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    • 1997
  • To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

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Long-Term Data Stability Evaluation of BD-R according to Recording Speed for Archival Application (기록속도에 따른 BD-R의 데이터 장기보존 안정성 평가)

  • Lee, Kwan-Yong;Park, Sun-Joo;Jo, Yi-Hyung;Kim, Young-Joo
    • Transactions of the Society of Information Storage Systems
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    • v.8 no.2
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    • pp.50-55
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    • 2012
  • Optical disks are widely used in libraries and archives as digital data media due to their long-term storage stability. Though archive-grade optical disks are already available on the market, there is a relative less focusing on the reliable recording conditions. Commercial BD-R media were recorded at various recording speeds with the maximum speed of 6X, and tested at the acceleration aging conditions. Through the evaluation of long-term storage features by the data stability test, lower recording speed of 2x resulted in better long-term storage stability. In addition, degradation aspects of unstable long-term storage feature at outer region of disk were discussed.

Archival Data Stability Evaluation and Aspect of BD-R TL Media (BD-R TL 매체의 장기 안정성 평가 및 보존 특성 향상에 관한 고찰)

  • Park, Sun-Joo;Kim, Do-Hyun;Lee, Kwan-Yong;Lee, Jae-Yong;Kim, Young Il;Bahng, Keuk-Young;Kim, Young-Joo
    • Transactions of the Society of Information Storage Systems
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    • v.11 no.2
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    • pp.31-35
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    • 2015
  • The Blu-ray Disc Recordable-Triple Layer (BD-R TL) media is considered as one of strong candidates for archival application among optical media formats, due to its large capacity. However, the long-term stability and degradation aspect have not been fully understood yet for BD-R TL media. Thus, the BD-R TL media were recorded at full tracks and analyzed by the random-symbol error rate (R-SER) measurement at different recording layers and recording positions after the accelerated aging test to understand its long-term stability. Finally, the general degradation aspect of BD-R TL media was discussed to improve the long-term stability.

Storage stability of silk solution for viscosity and electrospinnability

  • Kim, Su Jin;Um, In Chul
    • International Journal of Industrial Entomology
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    • v.33 no.2
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    • pp.138-143
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    • 2016
  • In the present study, silk fibroin (SF) was dissolved in $CaCl_2/H_2O/EtOH$ solution at $85^{\circ}C$. After the dissolution, the SF solution was cooled down and stored at $4^{\circ}C$ for 28 d. The stability of the solution's viscosity and electrospinnability was observed to examine the stability of SF molecules during storage in $CaCl_2/H_2O/EtOH$ solution. The viscosities of $SF/CaCl_2/H_2O/EtOH$ solution and SF formic acid solution did not change during 28 days' storage of SF in $CaCl_2/H_2O/EtOH$ solution. The electrospinnability of the SF solution, mean diameter of the electrospun SF fiber, and crystallinity index of electrospun SF web did not change, regardless of the length of the storage period. These results imply that SF molecules do not degrade during 28 days' storage in $CaCl_2/H_2O/EtOH$ solution.

Studies on the Variation of Physico-Chemical Characteristics During Storage and Frying (고추씨 기름의 저장 및 가열에 따른 이화학적 변화에 관한 연구)

  • Choi, Young-Jin;Ko, Young-Su
    • Korean journal of food and cookery science
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    • v.6 no.2
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    • pp.67-76
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    • 1990
  • To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{\circ}C$, 15$^{\circ}C$ and 30$^{\circ}C$, and AOM value determined and after heating the oil at 180${\pm}$5$^{\circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{\circ}C$ was almost as good as fresh oil, and the storage group at 30$^{\circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.

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Effect of Ginseng Polysaccharide on the Stability of Lactic Acid Bacteria during Freeze-drying Process and Storage

  • Yang, Seung-Hyun;Seo, Sung-Hoon;Kim, Sang-Wook;Choi, Seung-Ki;Kim, Dong-Hyun
    • Archives of Pharmacal Research
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    • v.29 no.9
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    • pp.735-740
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    • 2006
  • Lactic acid bacteria (LAB) quickly attenuate or are killed during the freeze-drying process and storage. The effect of some natural polysaccharides, which are known as potent antitumor and immunomodulating substances, on the viability of the LAB, Lactobacillus acidophilus and Bifidobacterium breve, on freeze-drying and storage were investigated. Among the polysaccharides tested, red ginseng polysaccharide (RGP) and chitosan significantly inhibited the cell death of the LAB during freeze-drying, and fucoidan and RGP most potently protected the cell death of the LAB during storage. The stabilities of the LAB on the addition of RGP and fucoidan were comparable to that of skimmed milk. However, white ginseng polysaccharide (WGP) did not promote storage stability. When 5% skimmed milk/5% RGP treated LAB were freeze-dried and stored, their viabilities were found to be significantly higher those treated with 5% or 10% RGP. The stabilizing effect of 5% RGP/5% skimmed milk during LAB freeze-drying and storage stability was comparable to that of treatment with 10% skimmed milk. Based on these findings, we believe that RGP beneficially improves the stability of LAB during the freeze-dry process and storage.

Effect of Packaging on Aroma Stability of Curry Powder during Storage (포장재의 종류에 따른 저장 중 카레분말의 향 안정성 변화)

  • Choi, Jun-Bong
    • Korean journal of food and cookery science
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    • v.29 no.2
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    • pp.147-152
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    • 2013
  • The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

Storage Stability and Color Reproducibility of Yellow and Red Dyes Extracted from Carthamus tinctorius L.

  • Shin, Youn-Sook;Yoo, Dong-Il
    • Textile Coloration and Finishing
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    • v.24 no.3
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    • pp.165-172
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    • 2012
  • The stability of yellow and red dyes prepared from safflower (Carthamus tinctorius L.) in aqueous solution and in solid state was investigated. External factors such as light irradiation and temperature on the stability were examined during storage. Changes in absorbance of dye solutions and the color changes of fabrics dyed after long time storage were measured. Also, color reproducibility during storage was investigated by dyeing test on various fabrics. Red colorant in aqueous solution was very unstable to light, resulting that about 40% of absorbance were lost in 12hrs. The absorbance of yellow dye solutions was not decreased within 84hrs. In aqueous medium, yellow dye was much more stable than carthamin. Both dyes are relatively stable for long storage when they are stored in solid state compared to when in aqueous solution. Color changes are marginal in both dyes.

Study on the storage stability of allyl chloride and carbon disulfide in tedlar bags (테들라 백에서의 알릴클로라이드와 이황화탄소 보존성 연구)

  • Lee, Jinseon;Kim, Kijoon;Yoon, Junheon;Cho, Seokyeon
    • Analytical Science and Technology
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    • v.26 no.6
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    • pp.381-386
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    • 2013
  • The sixty nine chemicals that are closely linked to chemical accident are designated as the substances requiring preparation for accidents and managed for public health under the Toxic Chemicals Control Act. In this study, storage stability of allyl chloride (AC) and carbon disulfide (CD), which are highly inflammable and volatile in tedlar bags, was studied for gaseous chemicals sampling. Storage stability was studied considering storage temperature ($2^{\circ}C$, $25^{\circ}C$), chemical concentration (low conc. ppm, high conc. ppm) and storage time (0, 48, 96, and 144 hr). Also, the stability of bags containing one type of chemical substance and the bags containing a mixture of chemicals was compared against each other. As a result, two chemicals showed decreasing storage stability based on storage time. Also two chemicals presented statistical significance of concentration and mixing type.