In this study, an appropriate modified atmosphere packaging (MAP) condition to minimize physiological disorders while lowering weight loss was sought. To reduce weight loss during storage, kimchi cabbages packed with 0, 32, 40, 48 perforated low-density polyethylene (LDPE) films, with a diameter of 14 mm, were stored in pallet units for 90 days at 1-2oC, and their loss rate, physiological disorders, total bacteria count, pH, and solid content were analyzed. It was found that as the number of holes increased, the weight loss ratio increased proportionally. However, the difference between the perforations was relatively small compared with the sample without film packaging. On the other hand, it was also observed that the lower the number of holes was, the lower the incidence of physiological disorder was because the cold air penetrated through the perforated hole while inhibiting physiological effects, releasing heat and carbon dioxide generated by respiration. Considering the weight loss rates and physiological disorders such as black speck and soft rot, the kimchi cabbage packed with 48 perforated films (73.9 cm2) exhibited the most satisfactory condition. Using this storage condition, along with 2-3oC temperature and 91-95% relative humidity inside the pallet, a highly suitable condition for kimchi processing was obtained to secure kimchi cabbage.

Spring kimchi cabbage was stored fresh for 90 days in a commercial cold storage house. It was sanitized by spraying fungicide on the field before harvesting. The plastic boxes of spring kimchi cabbage were put on the pallet, covered with a 40-hole film, then stacked in the cold storage room at once. The room was maintained for 90 days at 0.7oC after cooling gradually at 2 oC/day. After 90 days, the weight loss was 4.73% and the total trimming loss was 8.26%. The weight loss was 8.08% and the net trimming loss was 3.26% after 90-day storage with partial stack cooling at 2.7oC covered with a 56-hole film. The quality of spring kimchi cabbage after 90-day storage was fresh without physiological disorders.

Fungicide spraying and PVC (polyvinyl chloride) wrapping were carried out for the improvement of storage yield in winter kimchi cabbage. Acetic acid, rox, tebuconazole and fludioxonil were sprayed on the cabbage, and then cabbage boxes were wrapped with 0.02 mm polyvinyl chloride film. The weight loss ratio of wrapped cabbages were 8.62% and 15.71% in unwrapped cabbages. Trimming loss ratio was the lowest in the mixed treatment of acetic acid, rox and tebuconazole in wrapped cabbage. Physiological disorders of 90-day stored cabbage was better in wrapped cabbage, especially with the mixed treatment of acetic acid, rox and tebuconazole. Wrapping and fungicide treatment reduced the storage loss ratio and physiological disorder for storage of kimchi cabbages.

This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).

This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

전기차, 에너지저장시스템의 수요급증으로 에너지 저장장치에 대한 관심이 세계적으로 증가해왔다. 에너지 저장장치의 핵심원료인 리튬과 바나듐 등과 같은 에너지저장광물 자원을 안정적으로 공급하기 위하여 새로운 기술적 대안이 필요하다. 이미 리튬과 바나듐을 직접 확보할 수 있는 기술에 대한 여러 국가들의 연구개발 활동이 이루어지고 있다. 이에 따라 효과적인 연구개발 전략을 수립하기 위해서 특허 및 논문 분석을 통해 각국의 기술동향을 분석하고 향후 기술발전방향을 설정하는 것이 중요하다. 본 연구는 1970년부터 2019년 10월까지 출원 공개 또는 출원 등록된 한국, 미국, 유럽, 일본의 특허자료와 2000년 1월부터 2019년 10월까지의 논문을 대상 검색된 자료를 통해 신기술 개발 동향 및 국내외 연구개발 현황을 분석하였다. 분석결과, 현재 에너지저장광물과 관련된 기술의 성장단계는 태동기 단계에 있는 것으로 분석되었다. 따라서 기술시장 선도와 기술 경쟁력 강화를 위해 새로운 기술의 개발과 개발된 기술에 대한 실증을 병행하여 빠르게 기술을 고도화 하는 전략이 필요하다고 사료된다.

Compartment fire tests were performed using kerosene and Jet A-1 as fire sources to evaluate the relationship between flame temperature and opening size. The tests were performed for a fire caused by the release of kerosene owing to vehicle impact, and for a fire caused by the release of Jet-A-1 owing to airplane collision. The compartment fire tests were performed using a 1/3-scale model of a metal storage cask when the flame temperature was deemed to be the highest. We found the combustion time of Jet-A-1 to be shorter than that of kerosene, and consequently, the flame temperature of Jet-A-1 was measured to be higher than that of kerosene. When the opening was installed on the compartment roof, even though the area of the opening was small, the ventilation factor was large, resulting in a high flame temperature and long combustion. Therefore, the position of the opening is a crucial factor that affects the flame temperature. When the metal storage cask was stored in the compartment, the flame temperature decreased proportionally with the energy that the metal storage cask received from the flame.

본 연구는 제비꽃과 남산제비꽃 종자의 종자휴면을 구명하고 종자 저장에 따른 발아 특성을 알아보는 것을 목표로 하고 있다. 먼저 장기 저장 종자를 대상으로 다양한 배양 온도, 저온층적처리, GA3처리를 수행하였다. 휴면의 유무를 판단하기 위해 종자를 25/15, 20/10, 15/6°C 온도에서 배양하였고 제비 꽃 종자의 최종 발아율이 각각 86, 66, 66%으로 나타났다. 이는 제비꽃 종자에 휴면이 없는 것으로 여겨진다. 남산제비꽃은 최종 발아율이 50% 이하이며, 4주 이내에 거의 발아를 하지 않아 생리적휴면이 있다고 판단된다. 남산제비꽃 종자에 GA3 1000mg･L-1를 처리했을 때 최종 발아율이 100%로 나타났다. 또한 저온층적처리 실험 결과 남산제비꽃 종자가 저온 층적처리 기간이 증가할수록 최종발아율도 증가하였다. 앞의 실험은 장기 저장이 되었던 종자를 사용한 것이며 채종 직후의 제비꽃, 남산제비꽃의 발아양상도 살펴보았다. 제비꽃은 25/15°C에서 1주 만에 모두 발아를 하여 종자 휴면이 없는 것을 다시 확인하였다. 장기 저장 종자에 비해 평균발아일수가 줄어들고 발아속도가 증가하여 제비꽃 종자는 장기 저장 중에 종자의 활력이 감소됨을 알 수 있었다. 바로 채종한 남산제비 꽃 종자도 4주만에 발아가 거의 이루어지지 않고 저온층적처리를 통해 발아율이 향상 되는 것으로 보아 생리적휴면을 가지고 있다고 재확인되었다. 따라서 제비꽃과 남산제비꽃은 장기 저장에 따라 종자의 휴면 유형은 변하지 않지만 종자 활력 에 따라서 최종발아율, 평균 발아일수, 발아속도, 발아균일도가 달라질 수 있다.

In this study, to improve the logistics flow of existing given chemical logistics warehouse, four logistics flow alternatives were proposed to minimize truck interference by building simulation model. The simulation model for chemical storage warehouse was built to evaluate system performance. Among the four new improved alternatives based on the basic model, the model with the same truck’s pathways and locations of facilities identified an increase in the number of interferences but a decrease in daily working hours as the number of resources in a particular facility increases. Therefore, the three groups were classified as ‘efficiency’, ‘complementary’, and ‘safety’ based on the daily working hours, and the ratio of trucks entering two types of logistics warehouse was set in consideration of future market fluctuations. For each of the six types, the optimal number of resources was selected as the number of resources in the facilities with the least number of interferences in the basic model and the evaluation measures and characteristics set in this study were compared and analyzed. As a result, the Alternative 4 model operating the underground roadway produced interference between 17.0% and 36.4% of the basic model, with 113.3% of the interior loadspace.

본 연구는 근해에서 잡은 고등어의 신선도유지효과를 확인하기 위해 해수 슬러리얼음(SS), 해수 큐브얼음(SC), 수돗물 슬러리얼음(TS), 수돗물 큐브얼음(TC)에 저장하며, 신선도분석을 시행하였다. 각 얼 음 성분 중 세균수는 음용수 기준 이하였고, 암모니아성 질소는 해수 기준치인 11 mg/L를 초과했다. 민물에 비해 바닷물의 탁도가 심했다. 고등어의 일반성분 분석결과 수분 함량이 72.7%, 단백질 20.5%, 지질 5.25%, 회분 함량이 1.3%로 나타났다. 해수 슬러리 얼음은 수돗물 얼음과 비교하여 pH가 낮게 유지되었다. 저장 초기에는 모든 저장소에서 VBN 증가가 억제되었다. 전반적으로 해수빙이 담수 얼음보다 휘발성 염기질소(VBN) 값이 낮게 유지 되었다.

본 연구는 미얀마에서 생산된 상추, 아스파라거스, 오이, 오크라, 토마토의 선도유지기간 향상을 위한 저온저장 및 유통 체계 구축의 필요성을 제사하고자 하였다. 이를 위해 상온, 10oC, 4oC에서 8주 동안 저장하면서 각각 채소들의 품질변화를 조사하였고 그 결과를 요약하면 다음과 같다. 1. 미얀마에서 채소 품목을 상온 유통 할 경우 수분감소 및 부패 발생으로 유통기간이 매우 짧아짐을 확인하였다. 2. 중량감소율을 모든 처리에서 저장기간이 길어질수록 증 가하는 경향이었고, 상추, 아스파라거스, 오크라의 중량감소율은 저온 저장(10oC 및 4oC) 2~3주 만에 약 50% 까지 증가하였다. 3. 10oC 저온저장을 통해 상추, 아스파라거스, 오이, 오크라, 토마토의 선도유지기간을 상온저장에 비해 각각 4주, 2주, 3주, 2주, 3주가량 향상시켰다. 4. 본 연구의 결과를 통해 10oC 이하의 온도조건에 저장했을 때 상온 저장에 비해 유통기간이 연장됨을 확인하였으나, 대부분의 채소 품목의 저장성은 온도조건 뿐만 아니라 상대습도를 포함한 다양한 외적 요인에 영향을 받기 때문에 품목에 따른 차이가 매우 컸다. 5. 따라서 향후 각 품목별 최적 저장 온도 설정 및 상대습도에 따른 저장기간 구명 등 저장성 향상 및 유통기간 연장을 위한 다양한 연구가 필요할 것으로 판단된다.

This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.

월동배추 저장 특성과 이용 시 봄배추와의 차이를 비교하였다. 월동배추의 산업현장에서 저장 특성을 조사하여, 현장에 나타나는 현상과 개선 방향을 파악하고자 하였다. 월동배추인 ‘남도장군’을 산업현장에서 저온으로 그물망 저장을 하여 16주 동안 조사한 결과, 월동배추의 외관이 변하여 상품성은 떨어졌지만, 내부 상태는 양호하여, 신선배추로 판매보다는 가공용으로 이용 가능한 것으로 나타났다. 월동배추는 저장 중에 외관 및 생체중량, SPAD지수, 색상차에서 저장 동안에 지속적으로 감소하나, 8주까지 실증 현장의 배추는 신선 배추로 판매가 가능해 보였는데, 이후 저장 종료 시까지 월동배추의 겉잎 부패로 인한 손실로 신선하게 유통하기에는 부적합해 보였다. 그러나 저장 16주간의 실증에서 월동배추 내부의 경도, 당도 등 에서는 큰 변화가 없는 것으로 나타나서, 가공 시 다듬어 손질한다면 큰 문제는 없을 것으로 판단되었다. 월동배추인 ‘남도장군’을 저장 후 봄배추인 ‘춘광’과 결구의 개체 별 특성을 비교하였는데, SSC를 제외하고는 구중과 같은 특성에서 큰 차이를 보이지 않았다. 저장했던 월동배추가 절임 시 조사를 통해 pH를 제외한 염 특성이나 EC에서 차이를 보이지 않아, 봄배추와 비슷한 가공 적성을 가지고 있는 것을 확인하였다. 본 연구에서 월동배추의 저장 특성을 농산업 현장에서 실증하였고, 봄배추와 저장한 월동배추의 품질과 가공용으로 이용 시 특성을 비교 검토하였다.

Effect of 6kg large unit with the carton box (20% open ratio) and MA box (10,000cc·m-2·day-1·atm-1 oxygen transmission rates modified atmosphere package), and the 100g small unit with MA film on asparagus sensory quality were evaluated. The CO2 concentration depended largely on the packing unit and maintained at around 3% in small MA packages, whereas in the MA box increased to 12%. Ethylene concentration rapidly increased until after 3 days of storage in MA packages and then decreased to maintain 5μL·L-1. Unrelated to the unit size, the lower weight loss was obtained in MA packages. A significant difference in visual quality was shown since the 15th day, the best and worst were the MA box and small MA package on the finish day. Off-odor was the highest in small MA packages and the lowest in the carton box (< 3.0). Although there was no significant difference in firmness among all treatments, the packages showed the highest firmness in tips and stems, respectively. The sugar content and hue angle decreased during storage, but there was no statistical difference in all treatments. EL was lowest and highest in small MA package and carton box, respectively. On the 10th day, the total aerobic bacteria was lowest in small MA packages, but no significant difference on the 20th day. E. coli was not found in all treatments on the 10th day, while it was the lowest in the MA box on the 20th day. The mold and yeast were not observed during the whole storage. Based on the above results, the carton box packaged with 10,000cc OTR film was more effective in maintaining the quality of green asparagus with the suitable CO2 concentration for asparagus cold storage.