Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage

손시혜,; 김수진,; 김기창,; 김행란,; 윤기선,

doi:10.9721/kjfst.2011.43.4.495

Cited by 16 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chen et al (2013) applied low-field NMR technology to study the changes and migration rules of internal water in cherries stored at room temperature. Sun et al (2016) applied low-field NMR and imaging technology to analyze the changes in internal water distribution, status, and content of fresh jujube during storage at different temperatures. Zhou et al (2012) applied NMR image processing technology to identify and grade three different defects of a pear fruit, including crush damage, drop damage, and internal browning.…”

Section: Nmr Detection Technologymentioning

confidence: 99%

Mechanical damage characteristics and nondestructive testing techniques of fruits: a review

Hou

LIU

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

Fruits will be subjected inevitably to various external forces in the process of harvesting, transportation, processing, and storage, which will cause mechanical damage. The research on mechanical properties and damage mechanisms of fruit can effectively control its loss. In this study, fruits are divided into different types according to their morphology and structure. The impact, vibration, static pressure, and other mechanical damage on fruits are studied. It is important to identify the damaged parts of fruit after damage quickly and accurately. Therefore, this study analyzes the application of nondestructive testing technologies such as spectral detection technology, NMR (nuclear magnetic resonance) detection technology, and acoustic and electrical characteristics detection technology in fruit damage detection.

show abstract

Section: Nmr Detection Technologymentioning

confidence: 99%

Mechanical damage characteristics and nondestructive testing techniques of fruits: a review

Hou

LIU

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…사 회발전에 맞추어 편의식을 제조하는 산업이 커지고 있으며 이에 따라 신선한 식자재의 수요가 증가하고 있다. 그러나 원 상태의 농산물과 달리 가공공정을 거친 식자재는 품질변 화로 인해 상품적인 가치가 떨어지게 된다 (14). 편의식 무게가 일정한 생무(1.5-2 kg)를 음용수로 3번 세척한 다음, 일정한 크기(약 60 mm×12 mm×12 mm)로 세절하고 과열증기기(DC Quto, QF-5200C, Naomoto, Osaka, Japan)를 이용하여 예비가열한 후 열풍건조(80℃)를 실시하여 무건 조물을 제조하였다.…”

unclassified

Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product

Kim¹,

Lim²,

Choi³

et al. 2017

Korean Journal of Food Preservation

View full text Add to dashboard Cite

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at 80℃ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and 15℃ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at 15℃, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

show abstract

“…약용버섯과 식용버섯을 장방형 및 정방형으로 절단하여 중량의 변화가 없을 때(±1%)까지 자 연건조와 열풍건조(50℃, 70℃)하여 측정한 최종수분함량 을 ND-S1, natural drying of slice 1; ND-S2, natural drying of slice 2; HD50-S1, hot-air drying of slice 1 at 50℃; HD50-S2, hot-air drying of slice 2 at 50℃; HD70-S1, hot-air drying of slice 1 at 70℃; HD70-S2, hot-air drying of slice 2 at 70℃. (26). 약용버섯과 식용버섯의 장방 형절편에 대하여 건조 전후의 색도를 Hunter 색차계를 이용 하여 측정한 결과는 Table 2와 같다.…”

unclassified

Drying characteristics and physical properties of medicinal and edible mushrooms

Kim¹,

Jung²,

Aan³

et al. 2016

Korean Journal of Food Preservation

View full text Add to dashboard Cite

In this study, the drying characteristics of medicinal (Ganoderma lucidum, Phellinus linteus) and edible (Pleurotus eryngii, Lentinus edodes) mushrooms were investigated. Their shrinkage ratios, Hunter's color values, and rehydration ratios were evaluated. Mushrooms were cut with rectangular (1 cm) and square (1×1 cm) shapes, and dried in the room temperature and at 50℃ and 70℃ using hot-air dryer. Initial moisture contents of edible mushrooms were higher than those of medicinal mushrooms, whereas final moisture contents were vice versa. Drying rate was the highest when drying at 70℃ (p<0.05). Moreover the drying rate of square slices was higher than that of rectangular slices (p<0.05). The shrinkage ratios of both medicinal mushrooms and edible mushrooms were the least when drying at 50℃ and 70℃, respectively (p<0.05). The changes of color values were less in the medicinal mushrooms dried in the room temperature than in the hot-air dried medicinal mushrooms (p<0.05). However, in case of edible mushrooms, the changes of color values were less in the hot-air dried mushrooms (p<0.05). Rehydration ratios of medicinal mushrooms dried at 50℃ was the highest (p<0.05). In contrast, rehydration ratios of edible mushrooms was the highest when drying in the room temperature (p<0.05). Thus, the hot-air drying at 50℃ would be suggested as the efficient drying method for both medicinal mushrooms and edible mushrooms.

show abstract

Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage

Cited by 16 publications

References 9 publications

Mechanical damage characteristics and nondestructive testing techniques of fruits: a review

Mechanical damage characteristics and nondestructive testing techniques of fruits: a review

Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product

Drying characteristics and physical properties of medicinal and edible mushrooms

Contact Info

Product

Resources

About