적재설비 기초 고정조건에 따른 거동특성 분석

박채린 ( Chae-rin Park ),허광희 ( Gwang-hee Heo ),김충길 ( Chung-gil Kim ),박진용 ( Jin-yong Park ),고병찬 ( Byeong-chan Ko ) 한국구조물진단유지관리공학회 2021 한국구조물진단유지관리공학회 논문집 Vol.25 No.3

적재설비는 지진으로 인한 막대한 손실이 발생한 사례가 있으나, 현재까지 관련 연구 및 규정이 구조요소에 비하여 상대적으로 미비한 대표적인 비구조 요소이다. 본 연구에서는 적재설비의 기둥-기초 연결부의 고정조건에 따른 외력으로 인한 적재설비의 거동특성을 실험적으로 분석하고자 하였다. 일반적으로 적재설비의 기둥-기초 연결부는 설치 기준 및 규정 없이 사용자의 편의에 따라 설치되고 있다. 이러한 이유에서 본 연구에서는 대표적인 4가지 적재설비의 기둥-기초 연결부 조건을 적용한 4가지 full-scale 적재설비를 대상으로 거동특성 분석 실험을 수행하였다. 거동특성 분석 실험은 El-Centro 지진파로 진동대를 2방향 동시 가진하며 수행하였으며, 지진하중의 크기에 따른 거동특성을 확인하기 위하여 지진파의 50% ~ 150% 까지 각 실험 별 50%씩 증가하며 진행하였다. 추가로 각 적재설비의 기초 고정조건별 고유진동수를 확인하기 위하여 공진 탐색실험을 진행하였다. 실험을 통하여 획득한 데이터 중 최상층의 변위와 실험 후 발생한 영구 변위를 각 조건별로 비교하여 적재설비의 기둥-기초 고정조건에 따른 거동특성을 분석하였다. 그 결과, 적재설비는 기초 조건의 변화에 따른 고유진동수의 변화가 미소하였으며, 입력 하중의 고유진동수의 영향보다는 적재설비 기초 고정조건의 변화로 인한 복원력 차이로 인한 영향으로 인하여 거동특성이 변화되는 것을 확인하였다. Storage racks have suffered huge losses due to earthquakes, but related research and regulations are relatively insufficient non-structural elements compared to the structural elements. In this study, we tried to experimentally analyze the behavioral characteristics of storage racks due to external force according to the fixing conditions of the column-foundations connection of storage racks. In general, the column-foundations connection of storage racks is installed according to the user's convenience without installation standards and regulations. For this reason, this study conducted a behavior analysis test on four full-scale storage racks with the condition of column-foundations connection of four typical storage racks. The behavior characteristics analysis test was performed by two-direction of the shake table with El-Centro seismic wave. To confirm the behavior characteristics according to the magnitude of the seismic load, 50% ~ 150% of the seismic waves were increased by 50% for each test. In addition, a resonance search test was conducted to confirm the natural frequency of each storage racks foundations fixing condition. Among the data obtained through the test, the displacement of the top layer and the permanent displacement after the test were compared for each condition to analyze the behavior characteristics of the column-foundations fixed conditions of the storage racks. As a result, the change of natural frequency was small in storage racks due to the change of the conditions of the foundations, and the behavior characteristics were changed due to the difference of the restoring force due to the change of the storage racks foundations condition rather than the influence of the natural frequency of the input load.

냉장고 내 온도와 상대습도가 포장 한우 등심의 품질 및 저장 특성에 미치는 영향

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),김영화(Young Hwa Kim),염경은(Kyung Eun Youm),이무하(Mooha Lee) 충남대학교 농업과학연구소 2014 농업과학연구 Vol.41 No.4

본 연구에서는 포장 한우 등심의 저장 시 각각 다른 저장고 내 온도와 상대습도가 저장 기간별 이화학적 품질과 저장성에 미치는 영향을 살펴보았다. 한우 등심의 냉장저장 시 저장온도와 상대습도는 육색을 포함한 식육의 품질특성에 영향을 미치며, 식육의 지방산패와 미생물 증식속도에도 영향을 미치는 것으로 나타났다. 본 연구의 결과 포장된 한우육의 저장 시 온도를 낮추며 상대습도를 55% 수준으로 유지하는 것이 품질을 유지하면서 저장기간을 연장하는데 도움이 되는 것으로 사료되며, 추후 온?습도 뿐 만 아니라 저장고 내의 여러 조건들의 조절을 통하여 소비자가 고품질의 한우육을 장기간 보관하며 섭취할 수 있는 방안을 제시하는 것이 향후 한우 소비의 증진을 위해 필요할 것으로 사료된다. This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in 1±0.2 cm thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (5℃/17% RH, Control), and chambers of 5℃/55% RH (T1), 5℃/85% RH (T2), and ?1℃/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest (63.64±7.62 kg/cm²) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to 0.34±0.27 mg malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 (2.28±0.57 logCFU/g) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

냉장고 내 온도와 상대습도가 포장 한우 등심의 품질 및 저장 특성에 미치는 영향

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),김영화(Young Hwa Kim),염경은(Kyung Eun Youm),이무하(Mooha Lee) 충남대학교 농업과학연구소 2014 Korean Journal of Agricultural Science Vol.41 No.4

본 연구에서는 포장 한우 등심의 저장 시 각각 다른 저장고 내 온도와 상대습도가 저장 기간별 이화학적 품질과 저장성에 미치는 영향을 살펴보았다. 한우 등심의 냉장저장 시 저장온도와 상대습도는 육색을 포함한 식육의 품질특성에 영향을 미치며, 식육의 지방산패와 미생물 증식속도에도 영향을 미치는 것으로 나타났다. 본 연구의 결과 포장된 한우육의 저장 시 온도를 낮추며 상대습도를 55% 수준으로 유지하는 것이 품질을 유지하면서 저장기간을 연장하는데 도움이 되는 것으로 사료되며, 추후 온?습도 뿐 만 아니라 저장고 내의 여러 조건들의 조절을 통하여 소비자가 고품질의 한우육을 장기간 보관하며 섭취할 수 있는 방안을 제시하는 것이 향후 한우 소비의 증진을 위해 필요할 것으로 사료된다. This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in 1±0.2 cm thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (5℃/17% RH, Control), and chambers of 5℃/55% RH (T1), 5℃/85% RH (T2), and ?1℃/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest (63.64±7.62 kg/cm²) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to 0.34±0.27 mg malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 (2.28±0.57 logCFU/g) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

저장조건이 포장 한우 등심의 관능적 특성 및 지방산 조성에 미치는 영향

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),김영화(Young Hwa Kim),염경은(Kyung Eun Youm),이무하(Mooha Lee) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.1

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity(RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until 21<SUP>st</SUP> day of storage. The Hanwoo loin was sliced in 1.0±0.2cm thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; 5℃, 17%RH), and temperature and RH controled chambers (T1; 5℃, 55%RH, T2; 5℃, 85%RH, and T3; -1℃, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores (7.46±1.07, 7.06±1.36, respectively) on raw loin, and flavor and acceptability scores (7.16±0.90, 6.90±0.92, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, 39.92±3.22%), palmitic acid (C16:0, 28.20±2.42%), and stearic acid (C18:0, 12.59±2.79%) was high in Hanwoo loin on 1<SUP>st</SUP> day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after 4<SUP>th</SUP> day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after 14<SUP>th</SUP> day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after 4<SUP>th</SUP> day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.

노인을 위한 가정배달급식의 포장방법 및 저장조건에 따른 이화학적,미생물학적 품질 변화 2

김혜영,류시현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

가정배달급식을 통해 노인에게 제공하기 위해 wrap 포장, 상압 및 진공포장 처리되어 모의로 생산된 표고고기전, 갈치조림, 더덕구이를 상온(25℃), 냉장(4℃) 및 냉동(-18℃)에서 각각 5일간 저장하면서 포장방법 및 저장조건에 따른 이화학적, 미생물학적 품질 변화를 평가한 결과는 다음과 같았다. 1. 이화학적 품질변화에서 pH 저장온도별로 차이를 보여 실온저장 시, 1일째 급격히 떨어졌다가 3일부터 증가하였고, 냉장 및 냉동저장 시에는 저장 1일부터 근소하게 증가하였으며, 포장방법간에 뚜렸한 차이는 없었으나 wrap 포장, 상압포장, 진공포장의 순으로 낮아지는 경향이었는데, 더덕구이에서는 표고고기전과 갈치조림에 비해 수치가 낮았다. Aw는 실온저장 시, wrap 및 상압포장에서 1일째 유의적으로 감소하였으나, 냉장저장에서는 감소율이 낮았고, 더덕구이에서는 다른 음식에 비해 약간 낮았다. VBN은 저장기간이 경과할수록, 저장온도가 높을수록 높았고, 포장방법별로는 wrap 포장군에서 상압 및 진공포장군에 비해 높은 경향을 보여 실온저장 5일째 표고고기전과 갈치조림에서 크게 증가하였으며, 더덕구이는 전반적으로 상당히 낮았다. POV는 전반적으로 실온저장 시, 저장 1일부터 유의적으로 증가하였고, 냉장 및 냉동저장에서는 증가율이 낮았으며, 진공포장은 산패를 지연시켰다. 2. 미생물학적 품질변화에서 표준평판균수는 실온저장 1일부터 급격하게 증가하였는데, 더덕구이에서는 wrap 포장에서 저장 5일까지 계속해서 유의적으로 증가하였고, 냉장저장 시, 진공포장에서는 증식이 저장 5일까지 억제되었으며 냉동저장 시, 갈치조림의 상압 및 진공포장에서는 극히 낮게 검출되었다. 대장균군은 표고고기전의 실온저장시, wrap 포장에서 저장 5일째 유의적으로 증가하여 허용한계치에 근접하였고, 표고고기전과 갈치조림의 냉장저장 시, 저장 3일부터 균수가 낮았고, 적용된 음식 모두 냉동저장 시, 진공포장에서는 저장 5일간 검출되지 않았다. 포도상구균은 표고고기전의 실온저장 시, 3일째 wrap 및 상압포장에서 허용한계치를 초과하였고, 냉장저장 시, wrap 포장에서만 저장 5일째 허용한계치를 초과하였다. 갈치조림에서는 모든 저장온도에서 5일간 검출되지 않았고, 더덕구이에서는 냉장 및 냉동저장 시, 저장 5일간 검출되지 않았으나, 실온저장 시, wrap 포장에서는 저장 3일부터, 상압포장에서는 저장 5일간 검출되지 않았으나, 실온저장 시, wrap 포장에서는 저장 3일부터, 상압포장에서는 저장 5일에 허용한계치를 약간 초과하였다. 한편, 살모넬라, 비브리오, 병원성 대장균 O157:H7, 리스테리아균은 모두 검출되지 않았다. 3. 포장방법 및 저장조건에 따른 이화학적, 미생물학적 품질변화에 영향을 주는 변인 분석 결과, Aw는 저장온도, 포장방법 및 저장기간에, VBN은 저장온도 및 기간에 유의적인 영향을 받는 것으로 나타났다. 표준평판균수는 표고고기전에서 저장온도와 저장기간에, 갈치조림에서 포장방법 및 저장기간에 영향을 받았고, 더덕구이의 표준평판균수, 대장군균, 포도상구균은 모두 포장방법에 영향을 받는 것으로 나타났다. 따라서 가정배달급식을 통해 제공되는 음식의 이화학적, 미생물학적 품질을 유지하기 위해서는 진공포장 처리되어 냉장 및 냉동에서 3일간 저장하는 것이 바람직한 것으로 나타났다. Changes in chemical, microbiological quality of pan fried oak mushroom and meat. soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25'E, 4'E, -18'E for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day. with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day of room temperature storage and the rate of increase was low in chilled and frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat, on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging, and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V. parahaemolyticus, E. 0157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while He VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period. while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

수삼의 저장조건에 따른 홍삼의 이화학적 특성

김천석,정인찬,김세봉,양덕춘 韓國藥用作物學會 2005 한국약용작물학회지 Vol.13 No.1

본 연구는 수삼의 저장기간 (무저장, 2일, 6일, 8일, 10일) 및 저장온도 (20℃, 34℃, -10℃)로 구분하여 제조된 홍삼의 품질 및 이화학적 특성변화를 비교 조사하였다. 수삼의 수분함량은 저장일이 길어질수록 감소하는 경향이었다. 수삼을 10일동안의 단기간 저장온도는 34℃의 냉장저장이 적합하다고 생각한다. 전질소 함량은 저장일 10일로 갈수록 무저장구에 비해 다소 증가하는 경향이었다. 저장온도별로는 실온, 냉동, 냉장저장 순으로 무저장구보다 전질소 함량이 증가함을 보였다. 각각의 저장구별 페놀성 화합물의 함량은 무저장구에 비하여 저장기간이 길수록 증가하는 경향이었다. 저장 온도별로는 냉장 저장구가 실온, 냉동 저장구에 비하여 다소 페놀성 화합물의 함량이 높았다. 저장조건별 홍삼의 사포닌 Rf 에 대한 8종의 ginsenoside Rb1, Rb2, Rc, Rd, Re, Rg3, Rg1, Rg2의 상대적 함량 (%)비 변화를 분석한 결과, 각각 저장조건에서 Rf 대한 Rb1, Rg1의 상대적 함량비가 저장기간이 늘어날수록 감소하는 경향이었다. 기타 ginsenoside 함량변화는 시료간의 차이에서 나타난 것으로 판단되며 저장조건에 따른 변화 경향은 뚜렷하지 않았다. 관능적 성질에서 각각 저장구별로 홍삼의 품질, 맛과 향을 종합적으로 평가하여 볼 때, 34℃에서 냉장저장 운반하는 것이 홍삼 향미의 안정적 유지에 가장 적합한 것으로 평가되었다. This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature 20℃, 34℃, -10℃). The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be 34℃ degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside Rb1,Rb2,Rc,Rd,Re,Rg3,Rg1 and Rg2 in red ginseng's saponin Rf according to storage condition, the relative density of Rb1 and Rg1 against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in 3~4 degrees to keep its best condition.

저장 조건에 따른 마카롱의 저장 특성

박영미,김다희,김수진,김미리 한국식품저장유통학회 2020 한국식품저장유통학회지 Vol.27 No.3

The purpose of this study was to evaluate the storage characteristics of macarons following storage under a range of conditions. Thus, the macarons were stored under three different sets of conditions, namely refrigeration (4℃), room temperature defrosting after freezing (−20→25℃), and refrigeration defrosting after freezing (−20→4℃), fillings were added during freezing. The volume, moisture content, and texture of each sample was determined, and sensory evaluations were conducted to identify the quality characteristics during storage. More specifically, in the case of the frozen samples, the volume was maintained at the beginning of the storage period, while in the refrigerated sample, the volume was maintained in the latter part of the storage period. In addition, the moisture content increased under all three conditions, and after three weeks, the highest moisture content was observed for the sample defrosted in the refrigerator after freezing. Examination of the textual properties (i.e., hardness, chewiness, and gumminess) showed increased values in the refrigerated sample, and reduced values in the frozen samples, whereby defrosting in the refrigerator gave the lowest value. In the sensory test, the overall acceptability was the highest for the sample defrosted at room temperature, resulting in the highest scores relating to color, nutty flavor, and nutty taste. Based on these results, it appears that when long-term storage is required, freezing in the presence of filling is considered optimal.

사물탕 전탕액의 보관 조건에 따른 안정성 분석

박인화(In Hwa Park),김연학(Yeon Hak Kim),최성환(Seong Hwan Choi),유선녕(Sun Nyoung Yu),김상헌(Sang Hun Kim),안순철(Soon Cheol Ahn),조수인(Su In Cho),이인(In Lee) 한국생명과학회 2015 생명과학회지 Vol.25 No.10

본 연구를 통해 보관 조건에 따른 사물탕 전탕액의 유효활성 물질 및 안정성과 관련된 특성들의 경시적 변화를 관찰하였다. 사물탕 전탕액의 보관온도(냉동 조건, 냉장 조건, 상온 암 조건, 상온 빛 조건, 고온 조건)를 달리하여, 각각을 0, 15, 30, 90, 180일간 보관하였다. 사물탕 전탕액의 경시적 변화로는 육안적 관찰, 산도, 흡광도, high performance liquid chromatography (HPLC) 분석, 생리활성(tyrosinase 저해 활성), 세균학적 검사 등을 관찰하였다. 그 결과, 사물탕 전탕액의 다양한 보관 기간과 온도에서, 육안적 검사, 산도, 흡광도, HPLC분석, 생리활성에서 경시적으로 큰 변화가 없었으며, 세균학적 검사를 통해서는 세균이 검출되지 않았다. 그러나 그 변화의 차이는 크지 않았지만, 사물탕 전탕액의 보관조건이 악화될수록, 보관기간이 증가할수록 미세한 변화가 관찰되었다. 따라서 6개월 이상 장기간 보관 할 경우, 사물탕 전탕액을 상온 암 조건, 상온 빛 조건, 고온 조건에서보다 냉동 혹은 냉장조건이나 가능하면 어두운 곳에서 보관하는 것이 유효성분 및 활성의 변화나 전탕액의 변질을 방지하기 위한 보관법으로 판단되었다. Consumer interest in the stability of medicinal herb extracts during storage has increased. Although the advent of new technologies has improved preservation conditions, increasing the storage time, there are few studies on the preservation of herb extracts. The purpose of this study was to perform microscopic observations of Samul-tang decoctions under various preservation conditions. The storage temperature (a high temperature, room temperature, with or without light, refrigeration, or cryopreservation) and storage time (0, 15, 30, 90, and 180 days) were given to each condition Macroscopic morphology, pH, UV absorption, HPLC, and bacteriological studies were performed to determine microscopic changes in Samul-tang decoctions. The biological activity (tyrosinase inhibition) of the Samul-tang decoctions was also examined. There were no major changes in the indicated observation items when the extracts were stored in each condition. However, at higher storage temperatures and longer storage times, microscopic changes increased, although no bacteria were detected. Furthermore, the higher the storage temperature was and the longer the storage time was, the bigger the change was, despite of minor microscopic changes. Therefore, to maintain the stability of herbal extracts during storage, it is recommended to keep the Samul-tang decoction in the preservation condition of refrigeration and cryopreservation or without light rather than high temperature and room temperature as possible.

냉동조건에 따른 편마늘의 냉동저장 중 품질변화

김석영,김희선,김진세,한귀정,Kim, Seok-Young,Kim, Hee-Sun,Kim, Jin-Se,Han, Gwi-Jung 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6

본 연구는 냉동 편마늘의 냉동 조건과 냉동 저장기간에 따른 품질특성변화를 분석하였다. $-20^{\circ}C$ 완만냉동(SAF20), $-40^{\circ}C$ 완만냉동(SAF40) 및 $-40^{\circ}C$ 침지식 냉동(ILF40)으로 마늘을 동결한 후 $-20^{\circ}C$에서 7개월간 저장하면서 이화학적 및 미생물학적 특성을 분석하였다. 냉동곡선결과 최대빙결 정생성대를 통과한 시간이 SAF20은 1,600분, SAF40은 40분, ILF40은 10분 이내로 나타나 ILF40의 냉동속도가 가장 빨랐다. 드립로스 역시 ILF40에서 저장기간 동안 최소 0.00%, 최대 0.23%를 나타내어 다른 냉동조건에 비해 가장 낮게 나타났고(p<0.05) 저장기간 동안 일정한 수준으로 유지되었다. 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 L 값은 감소, a 값은 증가, b 값은 변화가 없었으며 색차값의 변화는 SAF40에서 가장 작게 나타난 반면 SAF20에서 크게 나타났다. 절단강도는 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였고(p<0.05) ILF40에서 신선마늘의 절단강도와 가장 유사했으며 저장기간 동안 일정한 수준으로 유지되었다. 일반세균은 모든 냉동 조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였지만(p<0.05) ILF40에서 일반세균수가 가장 적었으며 저장기간 동안 모든 냉동조건에서 감소하였다(p<0.05). pH는 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였고(p<0.05) ILF40에서 신선마늘과 가장 유사하였으며 저장기간 동안 모든 냉동조건에서 감소하는 것으로 나타났다(p<0.05). 총 유기산 함량은 모든 냉동조건에서 15일 냉동후 해동 시 신선마늘 대비 증가하였으며(p<0.05) 저장기간 동안 ILF40에서 다른 냉동조건 대비 함량변화가 일정했다. 피루브산과 알리신 함량은 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 급격히 감소하였지만(p<0.05) ILF40에서 그 함량이 가장 높았으며 저장기간 동안 모든 냉동조건에서 큰 변화 없이 일정했다. 이상의 결과 냉동 편마늘의 품질변화에 영향을 주는 요인은 냉동저장기간보다 냉동조건임을 확인하였고 신선마늘의 품질을 장기간 안정하게 유지할 수 있는 냉동방법으로 침지식 냉동이 가장 효과적일 것으로 판단된다. This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

냉동조건에 따른 편마늘의 냉동저장 중 품질변화

김석영,김희선,김진세,한귀정 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol. No.

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20℃ (SAF20), -40℃ (SAF40) and immersed-liquid freezing at -40℃ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20℃ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.