우리나라 주요 냉장판매식품의 보관온도 실태 조사Survey on Storage Temperature of Domestic Major Chilled Foods in Refrigerator
- Authors
- 이유시; 하지형; 박기환; 이숙연; 최윤주; 이동호; 박선희; 문은숙; 류경; 신형수; 하상도
- Issue Date
- 2008
- Publisher
- 한국식품위생안전성학회
- Keywords
- refrigerator; freezer; storage temperature; chilled foods; large discount market
- Citation
- 한국식품위생안전성학회지, v.23, no.4, pp 304 - 308
- Pages
- 5
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 23
- Number
- 4
- Start Page
- 304
- End Page
- 308
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/31756
- ISSN
- 1229-1153
2465-9223
- Abstract
- We investigated temperature management for refrigerated foods in large discount markets, department
stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance
for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads.
The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference
between the highest (7.5 ℃) and the lowest (6.4 ℃) temperature spaces in a refrigerator was 1.1 ℃, the corresponding
difference between the highest (8.9 ℃) and lowest (7.5 ℃) food surface temperatures was 1.4 ℃. The average temperatures
of both chilled food surfaces and refrigerator spaces were 7 ℃ (max. 22.9 ℃) and 8.2 degrees C (in. -0.4 ℃), respectively. The temperatures of chilled food surfaces were 6.1~10.6 ℃ for soybean curds, 6~12.3 ℃ for fish
paste, 2.3~18.2 ℃ for kimbab, 4.6~12.2 ℃ for salads, 3.4~12.6 ℃ for wet noodles, and 7.1~19 ℃ for mook. Our
results indicate that chilled foods require careful management for storage at temperatures below 10 ℃ with careful
recording of the warmest area of the refrigerator
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Collections - Graduate School > ETC > 1. Journal Articles
- College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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