• 한국식품저장유통학회지
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• 제4권3호
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.908-913
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• 2010

식품의 저장성을 향상시키고 유통기한을 연장하는 수단으로서 사용되는 여러 변형기체포장이 호박 설기떡의 품질보존에 미치는 영향을 평가하였다. 대조구인 기체투과성 stretch wrap 포장과 함께, 소매 유통단위로 호박 설기떡을 트레이에 담아서 기체차단성 플라스틱 필름봉지 안에 함기, 진공, 60% $CO_2$/40% $N_2$, 100% $CO_2$ 의 조건으로 포장하고 $20^{\circ}C$에 20일간 저장하면서 총균수, 곰팡이/효모, 색택, texture 를 측정하였다. 60% $CO_2$/40% $N_2$와 100% $CO_2$ 의 변형기체 포장조건은 곰팡이/효모의 성장을 완전히 억제하였고, 다른 포장조건에 비하여 세균의 생육도 지연시키는 효과를 보였다. 포장기체 조성에서는 100% $CO_2$의 포장조건을 제외한 모든 포장조건에서는 미생물 성장과 함께 분명한 $CO_2$ 농도의 증가가 나타났다. 60% $CO_2$/40% $N_2$ 및 100% $CO_2$ 포장에서는 저장 직후에 헤드스페이스 $CO_2$용해로 인하여 $CO_2$ 농도의 감소가 나타났다. 어떤 변형기체포장조건은 경도증가로 나타난 호박 설기떡의 노화를 억제시키지는 못하였고, stretch wrap과 함기 포장에서는 총균수의 증가가 심해졌던 저장 5일경 이후에 경도의 저하가 나타났다. 허용가능한 미생물적 품질수준에 있는 떡의 표면색택에서는 포장간의 차이가 없었다.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.

• 한국포장학회지
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• 제21권1호
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• pp.1-10
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• 2015

Enzyme kinetics-based respiration model can be effectively used for estimating respiration rate in $O_2$ consumption and $CO_2$ production of fresh produce as a function of $O_2$ and $CO_2$ concentrations. Arrhenius equation can be applied to describe the temperature dependence of the respiration rate. Parameters of enzyme kinetics-based respiration model and activation energy of Arrhenius equation were compiled from analysis of literature data and closed system experiment. They enable to estimate the respiration rate for any modified atmosphere conditions at temperature of interest and thus can be used for design of modified atmosphere packaging of fresh produce.

• 생명과학회지
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• 제10권1호
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• pp.61-67
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• 2000

An experiment was conducted for extension of shelf-life of cooked squid (Todarodes pacificus) using modified atmosphere packaging. The products were packed in a Ny/PE/LLDPE (0.015/0.045/0.040 mm) laminated film with air, vacuum, CO2 gas, and N2 gas, respectively, and then stored at 5$^{\circ}C$ and 2$0^{\circ}C$. Keeping qualities of the products were investigated by measuring moisture content, H, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV) and color value. Good qualities of the products stored at 5$^{\circ}C$were maintained at least 9 days, 11 days, more than 35 days and 24 days in air, vacuum, CO2 gas and N2 gas packaging products, respectively. In cases of 2$0^{\circ}C$ storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the products were observed in CO2 ga>N2 gas>vacuum>air packaging in order.

• Journal of Ginseng Research
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• 제22권2호
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1137-1142
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• 1998

Modified atmosphere packagings were designed by combining the respiration characteristics of the enoki mushroom at 10oC and the measured film permeabilities to O2 and CO2 gases to attain the beneficial package atmosphere were fabricated and tested during storage. The packages of 100g size with 30 m low density polyethylene and cast polypropylene showed the good agreement between estimated and experimental package atmospheres. However, polyvinylchloride stretch wrap packs showed the gas composition close to the air, which was due to leaking of stretch wrapping. The CPP package attaining O2 below 1% and CO2 concentration of 15~20% gave the best retention of quality and thus the longest shelf life among the tried packages, and it was superior to the others in the Hunter L value, stipe elongation and sensory qualties.

• 한국포장학회지
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• 제19권2호
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• pp.61-65
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• 2013

Modified atmosphere (MA) of reduced $O_2$ and elevated $CO_2$ concentrations has been used for keeping the quality of fresh produce and extending the shelf life. As a way to attain the beneficial MA package around the produce, a gas diffusion tube or perforation can be attached onto the container and controlled on real time in its opening/closing responding to $O_2$ and $CO_2$ concentrations measured by gas sensors. The timely-controlled opening of the gas diffusion tube can work in harmony with the produce respiration and help to create the desired MA. By use of the mathematical modeling, the effect of tube dimension on the controlled container atmosphere was figured out in this study. Spinach and king oyster mushroom were used as typical commodities for designing the model container system (0.35 and 0.9 kg in 13 L, respectively) because of their respiration characteristics and the optimal MA condition ($O_2$ 7~10%/$CO_2$ 5~10% for spinach; $O_2$ 2~5%/$CO_2$ 10~15% for mushroom). With a control logic for the gas composition to stay as close as possible to optimum MA window without invading injurious low $O_2$ and/or high $CO_2$ concentrations, the atmosphere of the sensor-controlled container could stay at its lower $O_2$ boundary or upper $CO_2$ limit under certain tube dimensional conditions. There were found to be the ranges of the tube diameter and length allowing the beneficial MA. The desired range of the tube dimension for spinach consisted of combinations of larger diameter and shorter length in the window of 0.3~2 cm diameter and 0.2~10 cm length. Similarly, that for king oyster mushroom was combinations of larger diameter and shorter length in the window of 0.9~2 cm diameter and 0.2~3 cm in length. Clear picture on generally affordable tube dimension range may be formulated by further study on a wide variety of commodity and pack conditions.

• 한국응용곤충학회지
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• 제45권3호
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• pp.363-369
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• 2006

고농도 탄산가스 충전을 통한 식품 해충 방제에서 식품 포장재질과 노출시간이 화랑곡나방과 거짓쌀도둑거저리의 사망률에 미치는 영향을 조사하였다. 사용된 식품포장 재질은 3겹크라프트지(KKK), 2겹 크라프트-1겹 라미네이트 코팅지(KLK), 2겹크라프트-1겹 HD 코팅지였다(KHK). 탄산가스 농도가 85% 로 충전된 실험구(직경 1.2 m)에 투입 하루 후각 재질의 봉투($9.8{\times}9.8cm$) 내 탄산가스 농도는 KKK($26.67{\pm}0.58%$)에서 다른 재질 봉투에 비해 유의하게 높았다. 화랑곡나방과 거짓쌀도둑거저리의 사망률은 KKK 재질의 봉투에서 다른 재질에 비해 유의하게 높았다. 실제 식품보관 창고($9{\times}4{\times}3m$)에서 대형 포대(20 kg)를 대상으로 한 실험에서도 유사한 결과를 얻었다. 포장재질의 영향은 화랑곡나방 보다 내성이 강한 거짓쌀도둑거저리에서 두드러졌다. 화랑곡나방과 거짓쌀도둑거저리의 사충률은 누적 농도시간 (${\int}_{0}^{t}c{\times}tdc{\approx}{\sum}$농도${\times}$시간)에 회귀하였다. 이 결과를 토대로 탄산가스 충전에 의한 방제효과를 식품포장 재질, 식품의 종류, 누적농도시간과 연관하여 고찰하였다.

• 한국포장학회지
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• 제26권2호
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• pp.53-60
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• 2020

A concept of household container to create and keep the modified atmosphere (MA) beneficial for fresh produce mix was devised and tested under typical chilled storage conditions of 3℃. The container system containing mixed products is initialized by applying weak hypobaric condition (0.9 atm) and subsequently injecting CO₂ gas at an appropriate low level (0.03 atm). The passive atmosphere modification by produce respiration is then induced to reach a target until gas diffusion tube of proper dimension starts to open. The design was made to attain quasi-steady state mass balance of O₂, CO₂ and N₂ to maintain the desired MA through the storage. Interrupted opening for taking out or placing some products was to reinitialize the loop of control logic. The developed concept was tested by the container which held commodities of spinach, pak choi, oyster mushroom, peeled onion, strawberry and cut carrot. The target optimum MA of 11% O₂ and 10% CO₂ (0.11 and 0.10 atm, respectively) was set to avoid injurious range of O₂ and CO₂ concentrations for any commodities. The developed container system could work to reach and maintain beneficial MA of 0.10-0.12 atm O₂ and 0.07-0.10 atm CO₂ close to the target during the storage contributing to quality retention of products measured in weight loss, chlorophyll content of spinach, ascorbic acid content of pak choi, color of onion, texture of oyster mushroom, bacterial count of strawberry and carotenoids of carrot. The container system shows potential to improve current preservation practice of fresh produce mix on consumers' level.