한국식품연구원
We have developed food quality evaluation model in the consideration of provided temperature history based on the newly modified Hill & Wright model. The new model was found to have much better prediction ability under fluctuating temperature condition considering the intermediate lag between the temperature shift.
This project has been sponsored by Korea Food Research Institute since 2010.
Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution (2020) Foods
Estimation of real-time remaining shelf life using mean kinetic temperature (2020) LWT-Food Science and Technology
Freshness based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions (2019) Poultry Science
Development of a food temperature prediction model for real time food quality assessment (2019) International Journal of Refrigeration
Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness (2018) Poultry Science
Predictive modeling for monitoring egg freshness during variable temperature storage conditions (2017) Poultry Science
Development of a freshness-assessment model for a real-time online monitoring system of packaged commercial milk in distribution (2016) LWT-Food Science & Technology