Polyvinylchloride(PVC) is variously used to produce food packaging, wrap film, sealing compound of drinking bottle cap. Safety of these PVC food package is controlled by Food Code, PVC regulation. This study was carried out researches on manufacture process, physical, chemical properties and monomer(CAS No., common name, molecular structure) of PVC to help the understanding of PVC material. Also, this study helps us the understanding of regulation through researches on the foundation of PVC regulation, the purpose of test and the comment of test method. It is considered that these informations of material properties and explanations of test method are very useful to PVC producers, users and analyzers of them.

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

Compared to the 2007 packaging contest winners' work of Korea and Japan, their packaging trends have been studied in this study. Environmental-friendly packaging have been turned out the main trend at the same time in both Korea and Japan markets in this comparative research. In applied technology aspects, there was a remarkable distinction compared to packaging technology of both countries; Korea's technology was evaluated out to be lagged behind Japan by three or four years in this study. The road map for future packaging development plan shall be suggested by following comparative studies from the annual packaging contests which are supposed to be held in many developed countries.

There are increasing public concerns that the disposal of most synthetic carbon-based plastics is a great threat to the environment. These have led to intensive research and development of degradable plastics, such as biodegradable plastics, photodegradable plastics, and multi-degradable plastics. Although these degradable plastics may not completely replace common synthetic plastics, these minimize environmental impacts caused by non degradable plastics. Photodegradable plastics are synthetic polymers into which have been incorporated copolymers or light-sensitive additives to weaken the structural bonds in polymer chains when exposed to UV radiation. A better understanding of photodegradable plastics, which also play an important role in the degradation of multi-degradable plastics, will expand the usage of degradable plastics. The aim of present article is to review the formation, degradation mechanism and properties of photodegradable plastics.