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H : 소장처정보

T : 목차정보

농산물저장유통학회지 = Journal of the Korean society of post... 17건

  1. [국내논문]   Fuji 사과의 CA저장중 저장조건이 과육갈변에 미치는 영향   피인용횟수: 2

    이주백 (협성농산(주) ) , 최종욱 (경북대학교 식품공학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 227 - 235 , 1997 , 1225-8636 ,

    초록

    The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.

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  2. [국내논문]   차압통풍 예냉 청과물의 냉각특성  

    윤홍선 (농촌진흥청 농업기계화연구소 ) , 박경규 (경북대학교 농업기계공학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 237 - 243 , 1997 , 1225-8636 ,

    초록

    Numerous variables affect product cooling rate of pressure cooling system for fruits and vegetables. These include carton vent area, initial and desired final product temperature, flow rate and temperature of the cooling air, product size, shape and thermal properties and product configuration(whether in bulk or packed in shipping cartons). This study was carried out to determine the influence of each of these variables as they affect cooling time. The opening ratio and number of the vent hole were recomended as 4∼10% and 2∼4ea., respectively, for a minimum alt flow resistance and for a uniform air flow pattern. In the cooling experiment for tomatoes and mandarins, optimum air flow rate was 0.04 m3/min.kg in terms of energy saving. The cooling air temperature should be about 2 $^{\circ}C$ less than the desired final product temperature for reducing cooling time.

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  3. [국내논문]   사과 포장용 고압축강도 골판지상자 개발   피인용횟수: 1

    하영선 (대구대학교 식품공학과 ) , 김수일 (대구대학교 식품공학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 245 - 249 , 1997 , 1225-8636 ,

    초록

    In order to find effective linerboard compositions for the corrugated fibreboard containers for apples, we have evaluated the strength and the cost effectiveness of the various linerboards and corrugated fibreboard containers. From the results, we suggest SC240, WLK210 or SK180 for the outer liners, M180 to M250 for the mediums, and K2200 or Al80 for the inner liners, respectively. Furthermore, we recommend two cost effective types of corrugated fibreboard compositions, SC240/S120/S120/M160/A180 for the white face liners, and SK180/M180/S120/M180/A180 for the color face liners. Evidence has been presented to support the conclusion that the new high compression strength corrugated fibreboard containers have better performance in the compression and bursting strength tests, while reducing material costs by thirty four percents.

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  4. [국내논문]   은처리 세라믹과 키틴을 첨가한 LDPE 필름을 이용한 딸기의 저장  

    은종방 (전남대학교 식품공학과 ) , 김종대 (전남대학교 식품공학과, 전남대학교 응용화학공학부, 전남전문대학 화훼원예학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 251 - 258 , 1997 , 1225-8636 ,

    초록

    The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2 $0^{\circ}C$ for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.

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  5. [국내논문]   박피양파의 선도유지를 위한 포장조건  

    정순경 (경상대학교 식품공학과 ) , 조성환 (경상대학교 식품공학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 259 - 264 , 1997 , 1225-8636 ,

    초록

    To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5 $^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

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  6. [국내논문]   건조 대추의 변형기체포장  

    하정욱 (경남대학교 식품공학과 ) , 이동선 (경남대학교 식품공학과)
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 265 - 270 , 1997 , 1225-8636 ,

    초록

    Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25 $^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

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  7. [국내논문]   표고버섯의 건조 특성 및 주요성분의 변화 1. 건조특성 및 건조모델  

    최병민 (순천대학교 농업기계공학과 ) , 서재신 (순천대학교 식품공학과, 순천대학교 농업기계공학과 ;) , 최주호
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 271 - 278 , 1997 , 1225-8636 ,

    초록

    Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.

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  8. [국내논문]   표고버섯의 건조 특성 및 주요성분의 변화 2. 건조온도에 따른 표고버섯의 주요성분 변화   피인용횟수: 2

    서재신 (순천대학교 식품공학과 ) , 강성구 (순천대학교 식품공학과, 농업기계공학과 ;) , 최병민
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 279 - 286 , 1997 , 1225-8636 ,

    초록

    The effect of drying temperature (30, 40, 50, 60 $^{\circ}C$ ) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.

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  9. [국내논문]   참깨 종류에 따른 참기름의 이화학적 특성  

    신승렬 (경산대학교 생명자원과학부 ) , 김경태 (대구광역시 보건환경연구원, 대구전문대학 식품영양과 ;) , 송준희
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 287 - 293 , 1997 , 1225-8636 ,

    초록

    This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.

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  10. [국내논문]   용매의 분획에 따른 겨자 물추출물의 항균성  

    서권일 (동국전문대학 전통발효식품과 ) , 김홍출 (진주산업대학교 미생물공학과, 경상대학교 식품공학과 ;) , 심기환
    농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products v.4 no.3 ,pp. 295 - 300 , 1997 , 1225-8636 ,

    초록

    The water extract of mustard seed was fractionated by solvents with an increase of polarity, and antimicrobial activities of each extracts were examined, and volatile compounds of each extract were identified by GC-MS. When the water extract was fractionated with solvents, the antimicrobial activities were high in the order of chloroform, ethylacetate, hexane, butanol and aqueous layer. In chloroform fraction, 16 volatile compounds, including 2 isothiocyanates such as 3-isothiocyanato- 1-propene and 4-isothiocyanato- 1-butane, 1 nitrile and 4 acids were identified, their contents were higher than other fractions. Twelve, 10, 4 and 7 volatile compounds were identified in ethylaceate, hexane, butanol and water fractions, respectively. The volatile compounds were considerably less in the fractions of butanol and water than others.

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