Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production

Jin, Y.H.,Lee, K.T.,Lee, W.I.,Han, Y.K. Asian Australasian Association of Animal Productio 2011 Animal Bioscience Vol.24 No.2

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

Effect of Storage Temperature and Duration on Growth and Quality of Tomato Plug Seedlings

( N T Vu ),( S H Kim ),( D C Vu ),( I S Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2015 강원 농업생명환경연구 Vol.27 No.1

The objective of this study was conducted to evaluate effect of storage temperatures (13, 10, 7, 4oC and control (glasshouse condition)) and duration on growth and quality of tomato seedlings. Inhibition of seedling elongation was observed in all low storage temperatures. Plant height and number of leaves of tomato seedlings decreased with decreasing temperature. Leaf chlorophyll value of seedlings in control was lower than that at 13oC temperature, but it was higher than that at 10oC and 7oC temperatures. Chilling injury and curly leaf were observed in seedlings at 10, 7oC temperature after 10 or 20 days in storage, but they were not observed in seedlings at 13oC temperature. The time of expanding leaf and chilling injury index increased with increasing storage duration. Delay flowering time increased with increasing storage duration and decreasing storage temperature. 4oC temperature was not suitable for long-term storage of tomato seedlings. After 10 days in storage, only 37.5% of seedling survival rate was observed at 4oC temperature, but 100% of seedling survival rates were observed at 13oC, 10oC and 7oC temperatures after 10 or 20 days in storage. Although almost growth parameters of tomato seedlings decreased with decreasing temperature after 10 or 20 days in storage, but there was not statistically significant difference between 10 and 7oC temperatures with total root surface area, total root length, and number of root tips. The compactness of tomato seedlings at 13, 10 and 7oC were similar to that in control treatment after 10 days in storage, but it decreased with decreasing storage temperature after 20 days in storage.

Research Articles : Agricultural Process and Food Engineering ; Storage Characteristics of Low Temperature Grain Warehouse using Ambient Cold Air in Winter

( Xiao Feng Ning ),( He Li ),( Tae Hwan Kang ),( Chang Su Han ) 한국농업기계학회 2012 바이오시스템공학 Vol.37 No.3

Purpose: This study was conducted to investigate the storage and quality characteristics of brown rice under the low temperature warehouse conditions using ambient cold air in the winter. Methods: This new technique maintains rough rice warehouse temperature below 15℃ without cooling operation until the end of May. Four hundred tons of rough rice were stored in the low temperature grain warehouse, and were aerated from the top to the bottom using ambient cold air in February. The quality of rough rice was evaluated from February through October. Results: The results were as followings. Moisture contents of rough rice in the low temperature storage had decreased less than the ordinary temperature storage. Cracked rate of brown rice in the ordinary temperature storage and low temperature storage increased by 4~10.8% and 1.6~7.2%, respectively. The germination rate of rough rice under the ordinary and the low temperature warehouse decreased by 15.0~25.0% and 1.7~8.0%, respectively. The acid value of brown rice under the ordinary and the low temperature warehouse increased by 3.67~6.72 KOH mg/100g and 3.08~4.08 KOH mg/100g, respectively. Conclusions: The result indicates that low temperature storage using ambient winter air showed better maintaining germination of rice, less change of physiological activities and cracked kernel, and better maintaining of rice quality, comparing the ordinary temperature storage.

Changes in Water Content Affect the Post-Milling Quality of Paddy Rice Stored at Low Temperature

Kim, Young-Keun,Hong, Seong-Gi,Lee, Sun-Ho,Park, Jong-Ryul,Choe, Jung-Seob Korean Society for Agricultural Machinery 2014 바이오시스템공학 Vol.39 No.4

Purpose: In this study, the effect of milling on paddy rice stored at low temperature, the changes in grain temperature of bulk storage bags exposed at room temperature, the post-milling water content of paddy rice, the whiteness of rice, and the rate of pest incidence were investigated and data were analyzed. Methods: Changes in temperature inside the bulk storage bags kept at low temperature and grain temperature after exposure to room temperature were measured. Experiments were conducted for identifying the reasons of post-milling quality changes in paddy rice stored at low temperature. Results: It was determined that a short-term increase of water content in paddy rice was directly related to surface condensation, and that rice should be milled at least 72 h after removal from low-temperature storage, in order to completely eliminate surface condensation of paddy rice kept in bulk storage bags. It was observed that post-milling quality of rice changed, but water content was maintained at high levels for more than 18 d in rice that was milled when condensation occurred, regardless of paper or vinyl packaging. Rice whiteness rapidly decreased in rice that was milled when condensation occurred, regardless of packaging, while rice that was milled 72 h or more after removal from low temperature storage did not show any significant changes in whiteness. No pest incidence was observed up to 12 d after removal from low temperature storage, regardless of packaging. Starting at 18 d, after removal from low temperature storage, rice that was milled when condensation occurred, was affected by pests, while 24 d after removal from low temperature storage, all portions of rice were affected by pests. Conclusions: Our results suggest that changes in post-milling quality of rice could be significantly reduced by exposing paddy rice to room temperature for at least 72 h before milling, in order to allow the increase of grain temperature and prevent surface condensation.

Changes in Water Content Affect the Post-Milling Quality of Paddy Rice Stored at Low Temperature

( Young Keun Kim ),( Seong Gi Hong ),( Sun Ho Lee ),( Jong Ryul Park ),( Jung Seob Choe ) 한국농업기계학회 2014 바이오시스템공학 Vol.39 No.4

Purpose: In this study, the effect of milling on paddy rice stored at low temperature, the changes in grain temperature of bulk storage bags exposed at room temperature, the post-milling water content of paddy rice, the whiteness of rice, and the rate of pest incidence were investigated and data were analyzed. Methods: Changes in temperature inside the bulk storage bags kept at low temperature and grain temperature after exposure to room temperature were measured. Experiments were conducted for identifying the reasons of post-milling quality changes in paddy rice stored at low temperature. Results: It was determined that a short-term increase of water content in paddy rice was directly related to surface condensation, and that rice should be milled at least 72 h after removal from low-temperature storage, in order to completely eliminate surface condensation of paddy rice kept in bulk storage bags. It was observed that post-milling quality of rice changed, but water content was maintained at high levels for more than 18 d in rice that was milled when condensation occurred, regardless of paper or vinyl packaging. Rice whiteness rapidly decreased in rice that was milled when condensation occurred, regardless of packaging, while rice that was milled 72 h or more after removal from low temperature storage did not show any significant changes in whiteness. No pest incidence was observed up to 12 d after removal from low temperature storage, regardless of packaging. Starting at 18 d, after removal from low temperature storage, rice that was milled when condensation occurred, was affected by pests, while 24 d after removal from low temperature storage, all portions of rice were affected by pests. Conclusions: Our results suggest that changes in post-milling quality of rice could be significantly reduced by exposing paddy rice to room temperature for at least 72 h before milling, in order to allow the increase of grain temperature and prevent surface condensation.

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee, Min Hee,Cho, Eun Jung,Choi, Eun Sik,Sohn, Sea Hwan The Korean Society of Poultry Science 2016 韓國家禽學會誌 Vol.43 No.1

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Min Hee Lee,Eun Jung Cho,Eun Sik Choi,Sea Hwan Sohn 한국가금학회 2016 韓國家禽學會誌 Vol.43 No.1

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO² and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

계란의 저장·보관 조건에 따른 위생적 품질 변화

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.6

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

풋꼬투리 강낭콩 보관온도가 품질에 미치는 영향

최동진,최경배,전하준,정종도,심용구,윤재탁 (사) 한국생물환경조절학회 2008 시설원예‧식물공장 Vol.17 No.2

To extend the shelf-life of kidney bean (Phaseolus vulgaris L.) after harvest, we investigated the effect of packaging material and storage temperature. In case of film package, there was no weight loss during storage, but in paper-box package, remarkable weight loss occurred as storage period extended and storage temperature risen. Firmness of kidney bean was greater in low temperature than ambient temperature storage. Content of vitamin C was decreased rapidly during storage, and in paper package, low temperature storage group had lower decrease of vitamin C than that of room temperature. Total chlorophyll content was not difference among storage temperatures in film package treatments. However, in paper-box package, decrease of chlorophyll in room temperature storage was greater than that of low temperature (8 ~ 10oC). In terms of freshness of kidney bean, we suggest that shelf-life by low temperature storage (8 ~ 10oC) after PP film or paper package was 8 days, but that by room temperature storage after paper package was 4 days. 꼬투리째 먹는 채소인 풋꼬투리 강낭콩의 수확후 포장 및 저장 유통온도별 품질보존 및 상품성에 미치는 영향을 조사하였다. 저장중 중량의 변화에서 PP필름 포장시는 변화가 없었으나 골판지박스 포장시는 저장온도가 높고, 저장기간이 길어질수록 중량 감소율이 현저하였다. 저장중 경도는 저온저장이 상온저장보다 높게 유지되었다. 비타민 C함량은 저장중 모든 처리에서 감소되었고, 그 감소의 폭은 상온저장보다는 저온저장시 적었다. 엽록소함량은 비닐필름 포장시는 저장온도간에 차이가 없었으나, 박스포장시는 상온저장시 엽록소함량의 감소가 저온저장보다 컸다. 외관 상품성을 표시하는 신선도는 비닐포장이나 골판지박스에 속비닐 넣은 후 산물을 포장하여 8 ~ 10oC정도에서 저장 유통시는 상품유지기간이 8일 정도로 상온보관 대비 4일정도 연장되었다.

냉방에너지용 계간축열조의 특성 해석

김명래(Kim, Myung-Rae),이주희(Lee, Ju-Hee),윤재옥(Yoon, JaeOck) 대한건축학회 2016 大韓建築學會論文集 : 構造系 Vol.32 No.11

In Korean, the seawater temperature of the Mid-West area in February is less than 3℃ on average, staying unchanged more than 8 days. The seawater cold thermal resource is worthwhile to be used as the stored energy of seasonal thermal energy storage for cooling and heating energy. Regarding hot water thermal energy storage, the countries in Northern Europe commercialize and develop central solar heating plants with seasonal thermal storage. Nevertheless, there is no case of research on seasonal storage and experiment of the heat source for large heating and cooling. Therefore, the purpose of this study is to analyze the temperature characteristics and discharge characteristics of seasonal thermal storage when seawater cold thermal resource is stored into seasonal thermal storage In Korean environmental conditions, and suggest the practical performance and validity of seasonal thermal storage system. A volume of seasonal thermal storage was set to 2,500㎥. As a thermal storage medium, water that features easy purchase and treatment and has large thermal capacity was used. The initial storage temperature of the medium in seasonal thermal storage was 5℃, and its storage period was 130 days. Seasonal thermal storage was buried in the earth, and the earth temperature up to 5m of earth was the earth temperature value observed by Korea Meteorological Administration. For the earth temperature of the more depth, the predicted value calculated by prediction formula was used. The temperature characteristics were analyzed by TRNSYS simulation. The discharge characteristics in the thermal storage were analyzed by CFD simulation. The calculated analysis values and characteristics were analyzed. The 100-days temperature maintenance performance of seasonal thermal storage was found to be 93%, which has almost the same as a German commercial system. Regarding to discharge characteristics of seasonal thermal storage, after stopping in discharge mode, it had immediately stable turbulent motion which was found by CFD analysis. Therefore, it is judged that the seasonal thermal storage for cooling energy is applicable to local cooling or building cooling system.