Journal of the Korean Data and Information Science Society

The Korean Data and Information Science Society (한국데이터정보과학회)
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Estimating variation in the microbiological quality of seasoned soybean sprouts using probability model

확률 모형을 이용한 콩나물 무침의 미생물적 품질 변화 예측

  • Park, Jin-Pyo (Department of Computer Engineering, Kyungnam University)
  • Received : 2010.07.24
  • Accepted : 2010.09.15
  • Published : 2010.09.30
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Abstract

This study aims to establish storage stability conditions for cook-chilled korean ethenic foods. In order to achieve this aims, we establish a probability model of microbial counts of cook-chilled korean side dishes product-seasoned soybean sprouts. And seasoned soybean sprouts were stored during 1 to 5 days under constant temperature conditions at 0, 5, 10 and $15^{\circ}C$. Next we find confidence intervals for variation in the microbiological quality of seasoned soybean sprouts.

냉장 조리 개념으로 가공되어 유통되는 한국 고유 식품에 대해서 다양한 조건에서의 안정성을 평가하여 안전한 저장 및 유통 조건을 찾고, 조건별 저장기한의 설정 방법을 찾고자한다. 이를 위해 한국 고유 식품 중에 냉장 조리 개념으로 가공되어 유통되는 콩나물 무침의 품질 변화에 영향을 많이 미치는 미생물적인 변화를 예측하기위해서, 콩나물 무침에 오염된 초기 균수에 대한 확률분포를 예측하였다. 그리고 저장 중 식품품질 변화를 예측하기 위해서 콩나물 무침을 0, 5, 10 그리고 $15^{\circ}C$에서 1-5일간 저장하였을 때 증식한 미생물 수에 대한 붓스트랩 신뢰구간을 구하였다.

Keywords

References

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