| Title |
Impact of Storage Conditions on the Spoilage Timing of Traditional Grain Pastes for Plastering |
| Authors |
정세은(Jung, Se-Eun) ; 강성훈(Kang, Sung-Hoon) ; 권양희(Kwon, Yang-Hee) |
| DOI |
https://doi.org/10.5659/JAIK.2025.41.2.359 |
| Keywords |
Finish Coat; Traditional Grain Pastes; Storage Condition; Heat of Spoilage; Isothermal Calorimetry |
| Abstract |
Grain pastes, traditional Korean viscosity-modifying agents, are prone to spoilage because they are made from food-based raw materials. Since
food spoilage is an exothermic reaction, this study explored the spoilage characteristics of four types of traditional grain pastes: sticky rice,
wheat flour, sorghum and rice flour, and bean flour, using isothermal calorimetry. The main experimental variables included storage conditions
and usage environments, determined based on master craftsmen’s methods and the climate at construction sites. The study measured the heat
generated during spoilage under three storage conditions: immediate use without storage, storage at room temperature for 24 hours, and
refrigerated storage for 24 hours. Additionally, spoilage was evaluated at three temperatures: 15°C, 25°C, and 35°C. Key findings include the
following: storing pastes at room temperature for a day before use can lead to spoilage by the time they are needed, making this method
unsuitable. Pastes made from certain raw materials, such as rice or sticky rice, are especially prone to spoilage, highlighting the need for
solutions to extend working time during hot summers. Refrigerated storage effectively prevents spoilage and ensures a minimum working time
of over 8 hours, making it the recommended method for pre-manufacturing grain pastes. |