• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.107-112
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• 2018

The purpose of this study was to investigate the migration levels of lead (Pb), cadmium (Cd) and arsenic (As) from polycarbonate food contact materials into food simulant at different temperatures ($70^{\circ}C$ and $100^{\circ}C$). The method was validated by linearity of calibration curves, limit of detection (LOD), limit of quantification (LOQ), recovery, precision and uncertainty. All of 200 samples, including bottles, cups, containers, ladles, spoons and tongs were purchased from domestic markets and analyzed by inductively coupled plasma mass spectrometry (ICP-MS). Mean concentrations of positive samples were higher at $100^{\circ}C$ than $70^{\circ}C$ as showing a dependency of migration temperature. The migration concentrations ranged from not-detected (ND) to $4.67{\mu}g/L$, ND to $0.49{\mu}g/L$L and ND to $2.91{\mu}g/L$ for Pb, Cd and As, respectively, which were far below the migration limits of Korea standards and specifications for food utensils, containers and packages.

• The monthly packaging world
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• s.270
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• pp.114-120
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• 2015

식품의약품안전처는 '의약품 표시 등에 관한 규정'을 일부 개정함에 그 취지와 주요 내용을 국민에게 널리 알려 의견을 구하고자 '행정절차법' 제46조에 따라 행정 예고한다고 밝혔다. 이번 개정은 의약품 식별표시 등록 근거를 상향 입법하는 약사법 개정 등에 따라 의약품 낱알식별표시 방법, 등록절차 등 식별표시 제도 운영에 필요한 사항은 총리령으로 정하고 신청 자료의 검토 등 세부사항은 고시에서 정하는 등 관련 규정을 정비하기 위해 마련됐다. 또 용기 또는 포장에 상호 등의 기재요령 및 식별표시 제외대상 확대 등 제도 운영에 따른 미비점을 개선 보완하려는 것이다. 주요 내용으로는 ${\triangle}$의약품 식별표시 등록 근거를 상향 입법함에 따라 하위 규정 정비 ${\triangle}$의약품의 용기 또는 포장에 상호 등의 세부 기재방법 마련 ${\triangle}$식별표시 제외 대상 확대 등이다. 본 고에서는 주요 내용을 살펴보도록 한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.87-90
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• 2006

Thermal and gas adsorption properties were measured for Korean earthenware (onggi) as a step to elucidate its role as food preserving container. Thermal conductivity and diffusivity decreased with increase in porosity while heat capacity depended on the raw soil component rather than porosity. Thermal barrier of the earthenware was generally similar to that of glass. The onggi material could sorb or adsorb a limited amount of water vapor, $CO_2$ and ethylene gases (0.0005 g/g, $17{\mu}g/g$, $2.6{\mu}g/g$, respectively). Thermal and gas adsorption properties of onggi seem to provide unique application area for use as food container and packaging.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1579-1587
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• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.543-550
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• 2019

In this study, volatile compounds in 13 aged and 3 commercial rice-distilled soju samples were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile components including 35 esters, 15 alcohols, 5 ketones, 3 aldehydes, 15 miscellaneous, and 14 unknowns were identified. Esters and alcohols were the largest groups among the quantified volatiles. Differences in volatile compounds among the distilled soju samples and possible sample groupings were examined by principal component analysis of the GC-MS datasets. The first and second principal components (PC1 and PC2, respectively) explained 51.94% of the total variation across the 16 samples. The samples aged in oak containers had higher concentrations of ketones, aldehydes, and miscellaneous compounds. In the positive direction of PC1, oak-aged samples were observed, while, pot-aged samples were observed on the far negative side. Furthermore, samples aged for longer periods, such as 18 months, were observed in the positive direction of PC2.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Journal of Food Hygiene and Safety
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• v.38 no.2
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• pp.37-45
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• 2023

The surge in food delivery systems during the coronavirus 2019 pandemic necessitated this study of heavy metal migration from food contact materials (FCMs). A total of 104 samples of FCMs, comprising 51 polypropylene (PP), 21 polyethylene (PE), and 32 polystyrene (PS) samples of six different types of FCMs (containers, covers, table utensils, cups, pouches, and wrappers) used for food delivery distributed in Korea, were collected and investigated for migration of three heavy metals (Pb, Cd, and As) using inductively coupled plasma-mass spectrometry (ICP-MS) to determine whether they complied with Korea's Standards and Specifications for Utensils, Containers, and Packages. Acetic acid (4%, v/v) was used as the food simulant, and tests were performed at 100℃ (in harsh conditions) for 30 min. Linearity of Pb, Cd, and As showed acceptable results with a coefficient of determination (R²) value of 0.9999. Limit of detection (LOD) and limit of quantification (LOQ) of Pb, Cd, and As were 0.001, 0.001, and 0.001 ㎍/L and 0.002, 0.003, and 0.003 ㎍/L, respectively. Accuracy and precision results complied with the criteria presented in the European Commission Joint Research Centre guidelines. The average concentration of Pb, Cd, and As migration detected in a total of 104 samples was 0.009-0.260 ㎍/L, which was very low compared with the migration specification set in the Standards and Specifications for Utensils, Containers, and Packages. The maximum level of Pb corresponded to 0.23% of the migration limit. There were no samples exceeding the limit. Thus, this study confirmed that the heavy metal contents of FCMs used for delivery food distributed in Korea were safely managed. The data from this study represent an invaluable source for science-based safety management of hazardous heavy metals migrating from FCMs used in the food delivery industry.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.199-204
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• 2005

Three hundred sixty-eight samples of domestic PVC food packaging were analyzed fir DEHP(di-(2-ethyhexyl) phthalate) used in plasticizer by GC/FID and GC/MSD. The number of samples collected were 47(2000), 143(2001), 88(2002) and 89(2004) from local markets in Gyeonggi-Do. In $2000\∼2001$, DEHP was highly detected in 86 out of 190 samples and the level of DEHP were ranged from 1.3 g/kg to 82.8 g/kg. In 2002, meanwhile, DEHP was detected in 8 out ot 88 samples and the level of DEHP were shown to from 1.3 g/kg to 51.5 g/kg. In 2004, DEHP was detected in only one out of 89 samples and the amount was 30.5 g/kg. As a result of this study, it was made clear that the detection rates of DEHP in PVC food packaging were rapidly decrease every year.