• Proceedings of the Membrane Society of Korea Conference
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• 1996.10a
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• pp.47-48
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• 1996

최근 고분자 분리막을 이용한 기체 혼합물의 분리시 분리특성을 향상시키고자 하는 연구가 활발히 진행되고 있다. 그러나 고분자 막에 의해 기체를 분리할 경우 기체의 투과도와 선택도는 상반된 특성을 갖고 있어 투과도와 선택도 모두를 동시에 증가시키기 위한 분리막 소재의 개발 및 개선이 요구되며, 많은 연구자들이 이에 관련된 연구들을 수행하고 있다. 본 연구에서는 다양한 종류의 흡착제가 함유된 불균일상 기체분리막을 제조하여, 이막의 흡착제 함유량 변화에 따른 기체 투과성 및 발효가스중 특정성분 기체의 선택특성을 연구하였다. 본 연구는 김치를 포함한 우리나라 전통 식품의 밀폐포장내에서 발생되는 발효가스를 효율적으로 제거 또는 방출하기 위한 포장재 개발 연구에 대한 기초 연구로서 수행되었다.

• Food Science and Preservation
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• v.15 no.5
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• pp.630-634
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• 2008

The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.917-920
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• 2004

The migration potential of volatile organic solvents widely employed in the printing process of food packaging was investigated by using a closed experimental system, which contained a food sample and a paper sheet spiked with the contaminant solvents. The studied organic compounds included toluene and p,m,o-xylene which are relatively highly volatile. Typical food samples of caramel, beef jerky and butter were selected based on their chemical composition and were assigned to the migration system at 10, 25 and 4$0^{\circ}C$. The equilibrated migration level was very high with almost complete transfer in the butter with high fat, while caramel of high carbohydrate content and beef jerky of high protein showed migration degree of 37∼56% and 37∼77%, respectively. Temperature did significantly influence the migration on beef jerky with higher level at higher temperature. There was no difference in the migration level among the solvents.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.11 no.2 s.95
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• pp.86-92
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• 1990

최근 소득작물로 재배면적이 늘고있는 시설하우스의 채소재배는 시설의 대형화와 고정화로 인한 연작장해와 주년재배에 의한 포장환경의 오염, 시설내의 고온다습, 무리한 약제살포 등으로 노지재배에서는 별로 문제가 되지않던 병들이 하우스내의 온도보존을 위한 2중, 3중의 밀폐로인한 높은 습도 때문에 거의 모든 작물에서 잿빛곰팡이병, 균핵병등이 발생되고 있다. 또한 연작으로 인한 토양전염성 병균의 밀도가 높아져서 역병, 풋마름병, 덩굴마름병등이 발생될 뿐아니라 지력증진을 위한 미숙 유기물이나 생육촉진을 위한 제4종 복합비료, 생장조절제등의 남용으로 전에는 없었던 새로운 장해가 증가되고 있어 이에 대한 방제대책의 일환으로 주산단지를 이루고 있는 농가의 병해충 발생및 토양환경등을 중심으로 문제점을 분석하고 대책을 소개하기로 한다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.134-138
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• 2014

The research was conducted to provide basic information for store temperature which were low and room temperature and packing methods which were vacuum, packing and nitrogen of 3 year-old Platycodon grandiflorum. We investigated hardness and content of saponins, 1) platycodin D3, 2) polygalacin D and 3) deapioplatycodin D, in Platycodon grandiflorum and hardness of Platycodon grandiflorum, which were reduced by increasing storage period and decreased with increasing storing temperature, respectively. The packed storing method was better than others storing methods in low temperature. The high root hardness was significantly related with storing temperature and methods. The content of saponins in Platycodon grandiflorum, i.e., platycodin D3 and polygalacin D were reduced during storing period, however, the content of deapioplatycodin D was increased during storing period.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1018-1022
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• 2002

Effect of nitric oxide (NO) treatment on physiology and quality characteristics of peaches (Prunus persica L. Batsch) was determined. Peaches were treated for 4 hr with NO (0, 10, 100 ppm) gas under oxygen-free atmosphere at $10^{\circ}C$, packaged with 0.05-mm LDPE film, and stored at $10^{\circ}C$ for 15 days. Treatment with 100 ppm NO reduced the ethylene production and the loss of flesh firmness in peaches, but did not affect soluble solids, titratable acidity, and surface color. Oxygen-free atmosphere induced the reduction of respiration rate and ethylene production. Modified atmosphere packaging retarded the loss of flesh firmness and surface greenness, but decreased soluble solids and titratable acidity regardless of NO treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.3
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• pp.203-209
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• 2023

The increasing saturation challenges in storage facilities for Low- and Intermediate-Level Radioactive Waste call for a more efficient storage approach. Consequently, we have developed a square-structured container that features a storage capacity approximately 20% greater than that of conventional drum-type containers. Considering the need to contain various radioactive wastes from nuclear power usage securely until they no longer pose a threat to human health or the environment, this study focuses on evaluating the sealing efficacy of the newly designed rectangular container using finite element analysis. Since radioactive waste containers typically do not experience external forces except under special circumstances, our analysis simulated the impact of an external force, assuming a fall scenario. After fastening the bolts, we examined the vertical stress distribution on the container by applying the calculated external force. The analysis confirms the container's stable seal.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.11-15
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• 2009

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at $5^{\circ}C$ and $25^{\circ}C$ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under $10^5$ CFU/mL for up to 12 days at $5^{\circ}C$. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at $5^{\circ}C$. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at $25^{\circ}C$. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.57-63
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• 2008

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.

• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.