• Journal of Mushroom
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• v.11 no.4
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• pp.292-296
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• 2013

Recently, Pleurotus eryngii, King oyster mushroom is the main export item in South Korea mushroom industry. For appropriate transportation to Europe and USA markets, it is necessary to elucidate suitable conditions of storage and treatment of post-harvest during long time shipping. Whole mushrooms were packed with polypropylene anti-fog film (30 um) without trimming. The range of package weight and oxygen permeability of film were 200 g~400 g and 2000~5000 $cc/m^2$, 24 h,atm, respectively. The weight loss ratio was increased with increasing storage time. There were no big differences in weight loss ratio according to package weight and oxygen permeability of film at low temperature storage($4^{\circ}C$). In case of package weight is 400 g and oxygen permeability of film is 3000 $cc/m^2$, 24 h, atm. As a results of freshness, the optimum packing weight and oxygen permeability of film of P. eryngii were 400 g and below 2,000 $cc/m^2$, 24 h, atm, respectively.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.18 no.7
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• pp.774-783
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• 2007

This paper presents an integrated packaging antenna-diplexer module for wireless communication systems in the Cellular and SDMB band. The design and the realization of the proposed one are experimentally analyzed and discussed. It consists of a dual-resonance antenna and a diplexer with a multi-layer LTCC(${\varepsilon}_r=7.8,\;tan\;{\delta}=0.0043$) technology with integration capability and low loss. The dual-resonance antenna of the proposed module has the meander line structure for size reduction and has the shorting structure of an inverted F antenna to achieve good impedance matching. The diplexer of the proposed module was designed with the combination of low pass filter(LPF) and high pass filter(HPF). Decreasing the mutual interference between them provides a high isolation characteristic. The proposed antenna-diplexer module with dimensions of $27.5{\times}12.0{\times}2.2mm$ operates within a range from 813 MHz to 902 MHz for the cellular band and from 2,586 MHz to 2,655 MHz for the SDMB band. And the measured gain of the fabricated module is -1.96 dBi for Cellular band and -5.43 dBi for SDMB band. The parameters for the antenna-diplexer module are investigated and the several performances are discussed.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.767-773
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• 1990

The effect of storage conditions on the oxidative stability of cholesterol in butter was studied by quantifying cholesterol oxides by GC-MS. Experimental variables for storage conditions were packaging, storage temperature, light source, and storage period. No cholesterol oxides were detected from packaged butter under all storage conditions. When unpackaged butter was stored under ultraviolet light at ambient temperature, $7{\alpha}-hydroxycholesterol,\;7{\beta}-hydroxycholesterol$, cholesterol ${\beta}-epoxide$, cholesterol ${\alpha}-epoxide$, cholestane-triol were detected after 2, 4, 6 and 8 weeks of storage. The amounts of cholesterol oxide species produced were different depending on the storage periods. The amounts of each cholesterol oxides, $7{\alpha}-hydroxycholesterol,\;7{\beta}-hydroxycholesterol$, cholesterol ${\beta}-epoxide$, cholesterol ${\alpha}-epoxide$, and cholestane-triol, produced after 2 weeks of storage were 34.2, 14.0, 12.1, 1.30, and 0.50 ppm, respectively, and after 8 weeks of storage were 68.1, 29.1, 56,3, 8.50, and 4.00 ppm, respectively with trace amounts of 3,5-cholestadien-7-one. When fluorescent light was used instead of ultraviolet light with other conditions remained the same, the same species of cholesterol oxides were detected but with lesser amounts.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.47-55
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• 1999

Applications of chitosan are related to molecular weight and degree of deacetylation(DOD) of chitosan completely. The molecular weight and DOD were greatly affected by the concentration of solution time and temperature. The degree of demineralization was not significantly different at $50^{\circ}C\;and\;70^{\circ}C$ after 30 minutes. Deproteinization decreased as process time increased. The nitrogen content was reached to 6.92% after 90 minute at $80^{\circ}C$, which is similar to theoretical nitrogen content of chitin. The DOD was 82.84% after 2 hours reaction and increased as the reaction time increased in the process. Viscosity and molecular weight are increased as recycling number of concentrated NaOH solution increased. Chemical, biological and physical properties of chitosan depend on the DOD and molecular size of the molecule. Tensile strength of the films from acetic acid solutions was between $28.9{\sim}33.6$ MPa and was generally higher than that of the films from lactic acid. Elongation of the films from lactic acid was between $97.0{\sim}109.7%$ and was generally higher than that of the films from the acetic acid. Water vapor permeability of the films prepared from lcetic acid solutions was between $1.9{\sim}2.3ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and was generally higher than that of the films from the acetic acid.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.770-775
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• 1994

Kimchi packed in polypropylene(PP) tray was stored at different temperatures (0, 10, $20^{\circ}C$) to investigate the relationships between fermentative gas pressure and quality changes. The quality of Kimchi during storage was evaluated in terms of pH, titratable acidity, color, and sensory properties. The fermentative gas pressure changes due to $CO_2$ evolution showed typical sigmoidal curves at each temperature. Accordingly, inflation of Kimchi packages caused by increasing gas pressure occurred in 40 hours, 5 and 30 days at 20, 10, $0^{\circ}C$ , respectively, at which gas pressure inside the packages ranged $1.2{\sim}1.4\;psig$. Following inflation, Kimchi packages stored at 20 and $10^{\circ}C$ were burst out on 3 and 8 days, but those at $0^{\circ}C$ were not. As the fermentative gas pressure increased, pH decreased (r > 0.968) and titratable acidity increased (r > 0.973) proportionally. Regarding to the color change of crushed Kimchi juice, L and b values were decreased exponentially, but a value remained constant during storage. Among sensory properties, the sourness and texture scores showed good accordance with pH changes. In conclusion, although Kimchi kept optimal tastes during storage, the inflation of package restricted shelf-life of Kimchi.

• Journal of the Microelectronics and Packaging Society
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• v.29 no.3
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• pp.63-71
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• 2022

In this study, the interfacial reaction and drop impact reliability of Sn-Ag-Cu (SAC) solder and electroless nickel autocatalytic gold (ENAG) were studied. In addition, the solder joint properties with the ENAG surface finish was compared with electroless nickel immersion gold (ENIG) and electroless nickel electroless palladium immersion gold (ENEPIG). The IMC thickness of SAC/ENAG and SAC/ENEPIG were 1.15 and 1.12 ㎛, respectively, which were similar each other. The IMC thickness of the SAC/ENIG was 2.99 ㎛, which was about two times higher than that of SAC/ENAG. Moreover, it was found that the IMC thickness of the solder joint was affected by the metal turnover (MTO) condition of the electroless Ni(P) plating solution, and it was found that the IMC thickness increased when the MTO increased from 0 to 3. The shear strength of SAC/ENEPIG was the highest, followed by SAC/ENAG and SAC/ENIG. It was found that when the MTO increased, the shear strength was lowered. In terms of brittle fracture, SAC/ENEPIG was the lowest among the three joints, followed by SAC/ENAG and SAC/ENIG. Likewise, it was found that as MTO increased, brittle fracture increased. In the drop impact test, it was confirmed that the 0 MTO condition had a higher average number of failures than the 3 MTO condition, and the average number of failures was also higher in the order of SAC/ENEIG, SAC/ENAG, and SAC/ENIG. As a result of observing the fracture surface after the drop impact, it was found that the fracture was between the IMC and the Ni(P) layer.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.291-300
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• 1982

In order to develop effective and simple sanitation method for the extention of shelf-life of fresh poultry meat, the effect of sanitizers, sanitation methods and packaging materials on the extention of shelf-life of poultry meats was observed at the $4^{\circ}C$ and room temp$(10{\sim}20^{\circ}C)$. The results are summarized as follows: 1. The autochonous skin microflora of poultry, before processing, were believed to be removed or killed during the scalding and plucking, and exposed dermal tissue was contaminated by microorganisms from the subsequent stages of processing. 2. In the final stage of poultry processing, total viable counts of microorganisms and coliforms were averaged to $3.5{\times}10^4/cm^2$ and $400/cm^2$, respectively. 3. The refrigerated shelf-life of fresh whole poultry carcasses at $3\;to\;4^{\circ}C$ was extended to 7 to 16 days compared to control with the various treatments of some sanitizers by dipping freshly chilled carcasses for 5 min or spraying 1 liter of sanitizers per carcasses. In the case of storage at $10\;to\;15^{\circ}C$, the shelf-life of poultry carcasses was extended to one to two days by the sanitation treatments compared to control. 4. Spraying sanitation was more effective than dipping sanitation, and 5 minutes dipping and one liter spraying per carcass were enough for effective sanitation of poultry carcasses in most sanitizers. 5. The packaging with an oxygen impermeable polyvinylidene chloride extended the shelf-life to 10 days and 5 days with polyethylene compared to control. When poultry carcasses were sanitized by continuous spraying with one liter of 30 ppm of chlorine and another one liter of 5% of potassium sorbate, packaged with polyvinylidene chlorlde were extended to about 30 days compared to control.

• Agribusiness and Information Management
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• v.9 no.2
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• pp.1-11
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• 2017

Introduction: To analyze the impact of marketing losses on efficiency in transacting banana in Kurnool district of SRZ in Andhra Pradesh and to assess the opinions of the farmers on the constraints in transacting banana. Research back ground, Materials and Methods: The study relies exclusively on primary information obtained from the banana farmers of Kurnool District. Purposive sampling procedure was followed for the selection of the study area. Top two mandals in the district and top two villages in each mandal are selected in accordance with the area under cultivation of banana. Probability proportion to size was followed regarding the selection of sample farmers and accordingly 60 marginal, 37 small and 23 other farmers were selected and thereby, the total sample size was 120. Result and Discussion: Three marketing channels were identified in the marketing of banana in Kurnool district viz., Producer ${\rightarrow}$ Local-exporter ${\rightarrow}$ Wholesaler ${\rightarrow}$ Retailer ${\rightarrow}$ Consumer (Channel-I), Producer ${\rightarrow}$ Wholesaler ${\rightarrow}$ Cart-vendor ${\rightarrow}$ Consumer (Channel-II) and Producer ${\rightarrow}$ Juice-holder ${\rightarrow}$ Consumer (Channel-III). With the inclusion of marketing losses in the price spread analysis of banana in all the three channels, the marketing costs of all the intermediaries were increased and thereby, the farmer's share in consumer's rupee and Net Marketing Margins of the agencies are on the decline. So, without inclusion of marketing losses, the farmer's share in consumer's rupee and Net Marketing Margins of all the agencies are overvalued. The higher the marketing losses, the more is the negative impact on farmer's net selling price, net marketing margins of the intermediaries and marketing efficiency. The sample farmers are facing major problems in marketing of banana like frequent price fluctuations, unorganized marketing and lack of transportation facilities on priority basis. Suggestions: It is suggested to educate the farmers regarding the optimum maturity index for harvest, use of mechanical harvesters, proper placement of fruits during storage and ripening, better packaging and cushioning technologies to absorb shocks during transportation, strengthening of storage facilities and transport facilities, encourage co-operative marketing etc., to promote marketing efficiency of banana in the study area.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.330-335
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• 2011

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

• Food Science and Preservation
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• v.24 no.3
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• pp.351-360
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• 2017

We have studied the technology to extend the storage period of 'Seolhyang' strawberries using modified atmosphere package (MAP) and ethyl pyruvate (EP) treatment for domestic distribution and export. The selected ripe strawberries harvested on December 28, 2016 at the Sancheong farmhouse were transported to the laboratory for 2 h and tested. After a day's precooling at $4^{\circ}C$, the strawberries were divided into seven experimental groups. These groups were control, active MAP using low density polyethylene (LDPE), active MAP using polyamide (PA), active MAP using PA with EP treatment, passive MAP using LDPE, passive MAP using PA and passive MAP using PA with EP treatment. Quality analysis was carried out every 4 days during the storage period of 16 days. During the storage period of 16 days, MAP decreased from 3.5% to less than 1.1% in weight loss ratio compared with control, and decreased from 36% to less than 7% in fungal incidence. In the case of fungi in the EP treatment group, hyphae did not grow on the outside of the strawberry but grew to the inside. This tendency was similar to that in the low oxygen and high carbon dioxide environment of the MAP, the mycelium of the fungus did not grow outside of the strawberry. Fungi are the biggest problem in the distribution and export of strawberries, and these results suggest that MAP alone could inhibit mold and increase shelf life.