• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.05a
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• pp.234-237
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• 2002

The cobalt silicide was formed OH POly-Si/SiO$_2$/Si Substrates by the E-beam evaporation of Co metal and rapid thermal annealing method for the application of heating actuators. The most stable CoSi$_2$crystal was obtained at temperature of above $700^{\circ}C$ for 20 sec in $N_2$ambient. From the SEM observation, the thickness and diameter of the heating elements were about $1{\mu}{\textrm}{m}$ and $50{\mu}{\textrm}{m}$, respectively. Temperature resistance coefficient of heating elements was found to be about 0.0014($1/^{\circ}C$) with $30~35\Omega$ of resistance.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.4 s.37
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• pp.331-338
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• 2005

The rapid advances in high power light sources and arrays as encountered in incandescent lamps have induced dramatic increases in die heat flux and power consumption at all levels of high power LED packaging. The lifetime of such devices and device arrays is determined by their temperature and thermal transients controlled by the powering and cooling, because they are usually operated under rough environmental conditions. The reliability of packaged electronics strongly depends on the die attach quality, because any void or a small delamination may cause instant temperature increase in the die, leading sooner or later to failure in the operation. Die attach materials have a key role in the thermal management of high power LED packages by providing the low thermal resistance between the heat generating LED chips and the heat dissipating heat slug. In this paper, thermal transient characteristics of die attach in high power LED package have been studied based on the thermal transient analysis using the evaluation of the structure function of the heat flow path. With high power LED packages fabricated by die attach materials such as Ag paste, solder paste and Au/Sn eutectic bonding, we have demonstrated characteristics such as cross-section analysis, shear test and visual inspection after shear test of die attach and how to detect die attach failures and to measure thermal resistance values of die attach in high power LED package. From the structure function oi the thermal transient characteristics, we could know the result that die attach quality of Au/Sn eutectic bonding presented the thermal resistance of about 3.5K/W. It was much better than those of Ag paste and solder paste presented the thermal resistance of about 11.5${\~}$14.2K/W and 4.4${\~}$4.6K/W, respectively.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.100-106
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• 2011

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.559-567
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• 2012

The storage quality of ready-to-eat Campbell table grapes which were packaged under modified atmospheres was investigated in order to examine the effect of high $O_2$ and $CO_2$ on the fruit. Fresh table grapes with 10-15 berries were packed into polypropylene (PP) trays and were top-sealed with polythylene terephthalate/PP film. The initial gas compositions inside the packages were air, 20% $O_2$/10% $CO_2$/70% $N_2$, and 40% $O_2$/60% $N_2$. Sealed packages with low density polyethylene film bags and perforated PP trays were also used as a further treatment and control, respectively. The quality attributes were assessed during storage at $5^{\circ}C$ for 28 days. Fruit packaged in high $CO_2$ concentration showed the lowest viable cell counts of inherent microorganisms among all samples, although they suffered from severe off-flavors. High levels of $O_2$ significantly lowered flesh weight loss and maintained the flavor of grape. In an overall sensory aspect, the high $O_2$ and $CO_2$ packages exhibited greater scores than the air and control at the end of the storage period. Other quality attributes showed no significant differences among treatments. Results suggest that packaging with an appropriate combination of high $O_2$ and $CO_2$ can be used as an effective processing treatment for improvement of the storability of ready-to-eat table grapes.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.81-85
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• 2005

The mature-red tomato fruits (cv. Pinky world) were packaged with functional modified atmosphere (MA) film (0.03, 0.06 mm) and stored at 0, 5, $15^{\circ}C$. The results showed that the concentrations of $CO_2$ and $O_2$ inside MA package were about $4.21{\sim}8.17%$ and $9.78{\sim}14.45%$ under steady state during storage 29 days at 0, $5^{\circ}C$, respectively. The MA packaging(MAP) suppressed the fruits softening and the color change. The minimum lycopene content and maximum firmness were separately observed in fruits packaged with MA film (0.03 mm) at $5^{\circ}C$ storage and film(0.06 mm) at $0^{\circ}C$, which the lycopene content 6.08 mg/100 g, and firmness was 0.49 Kgf at 29 th day storage. The optimal conditions to keep high quality of tomato fruits were obtained by MAP during storage at $0^{\circ}C$ for 29 days, independently of the film thickness, in which the adequate gas composition was $CO_2$ at $4.2%{\sim}5.6%$, $O_2$ at $14.3%{\sim}14.5%$, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.43-47
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• 2009

Respiration and quality of persimmon fruits were monitored through the storage at 0, 5, 15 and $25^{\circ}C$. Respiration rate data at different temperatures were used for determining the $O_2$ and $CO_2$ permeabilities required to maintain the optimal package atmosphere (1~3% $O_2$, 4~7% $CO_2$). The estimated gas permeabilities were then compared to those of available plastic films for examining their potential application at various temperature conditions. $O_2$ consumption and $CO_2$ production were at similar order and leveled at stable value after initial time span with higher rates measured at higher temperatures. Major quality indexes during storage were observed to be ascorbic acid content change and firmness destruction with the most significant changes at $25^{\circ}C$ Higher $O_2$ and $CO_2$ permeabilites were required at higher temperatures, and common plastic films were shown to be unable to satisfy those requirements. Films or devices of high permeation property such as silicone rubber or microporous film may be combined to increase the permeation properties satisfying the required high gas permeabilities.

• Journal of the Microelectronics and Packaging Society
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• v.28 no.4
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• pp.63-67
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• 2021

In order to detect fires that may not be visible to the naked eye, an IoT module that uses changes in Carbon dioxide (CO₂) levels and temperature to effectively identify ambers (dying flames) was developed. Finite element analysis was then used to optimize the packaging for this module. Given the nature of ambers, the low power long range LoRa (Long Range) technology was used in the development of this module. To protect the module, a number of packages were designed, and comparative analysis performed on the stress generated when they fall. The results of which show that Model C showed the lowest stress. In addition, unlike other models in which stress concentration was predicted in the module mounting part of the package, in this model the stress concentration phenomenon was predicted in the wing part. It was therefore determined that this approach is ideal for protecting the internal module, and a package to which this was applied was manufactured.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.81-88
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• 2008

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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.3
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• pp.181-193
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• 2023

In this study, we conducted a comparative life cycle assessment (LCA) of two different products, considering reusable and single-use packaging for fresh food distribution. For reusable packaging, we utilized expanded polyethylene (EPE), while for comparison, a disposable box made of widely used expanded polystyrene (EPS) was selected. We comprehensively analyzed the environmental impacts of production, transportation, reprocessing (for reused boxes), and disposal across 18 impact categories. Upon analyzing the actual reuse of 300 rounds of fresh food, the cumulative global warming potential (GWP) values for the EPE box were found to be 280.21 kg carbon dioxide (CO₂) eq, demonstrating a significant 75% reduction compared to those of the EPS box. Furthermore, it was observed that the GWP values for the EPE boxes became equivalent to those of the EPS boxes after 12 rounds of reuse. In conclusion, reusable packaging shows substantial potential to contribute to the reduction of environmental burdens, aligning well with global environmental requirements for sustainable food distribution and related industries.