• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• Food Science and Preservation
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• v.10 no.4
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• pp.574-583
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• 2003

There have been a lot of research efforts on development of active food packaging structures and materials in the form of plastic films and containers, along with investigating novel polymers and bioactive compounds for packaging purpose, in order to improve storage stability and safety of foods during distribution and sale. Recently, great interests focus on antimicrobial package films, as an active packaging system, made from synthetic plastic polymer% and natural biopolymers containing various antimicrobial substances for food packaging applications. In this active system, substances are slowly released onto the food surface. However, antimicrobial activity as well as physical properties of the films can be significantly influenced by several factors such as polymer matrix, antimicrobial compounds, and interactions between polymers and compounds. Thus, this study reviews present status of antimicrobial food packaging films in overall performance aspects including types of polymers and active substances, test for antimicrobial activity, and changes in mechanical and antimicrobial properties by preparation method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.73-77
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• 2022

The shelf life of oysters Crassostrea gigas, in two different types of packaging containers, polyethylene (PE) and polyethylene terephthalate (PET), was determined by evaluating the pH, glycogen and soluble protein content, turbidity, and viable cell count. After 7 days of storage, the pH of the packing water in the PE container decreased to 5.88, while the pH in the PET container decreased to 6.03. In the PE container, the glycogen content of the oysters decreased by 0.85 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,927.21 mg/100 g and 3.24 McF, respectively. In the PET container, the glycogen content of the oysters decreased by 0.96 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,674.75 mg/100 g and 0.98 McF, respectively. The reaction rate constants (K) were as follows: glycogen content, -0.18 (PE) and -0.10 (PET); soluble protein content, 0.29 (PE) and 0.26 (PET); and turbidity, 0.41 (PE) and 0.06 (PET). These results suggested that PET can be used as a new packaging container material for raw oysters because the quality is maintained and it offers more convenient handling during distribution.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.36-36
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• 2019

정향풀[Amsonia ellipotica (Thumb.) Roem. & Schult.]은 5월에 백색의 취산꽃차례로 개화하여 관상가치가 높다고 판단되나, 전국에 자생지가 10곳 미만이며 한국적색목록에 위기종(EN)으로 평가되어 체계적인 번식 및 재배법 개발이 요구된다. 본 연구는 유전자원보전 및 신 관상소재로 개발 가능한 정향풀의 효과적인 육묘법을 확립하고자 수행되었다. 실험재료는 유용식물증식센터에서 분양받은 종자를 사용하였으며, 파종용기(72, 105 및 128구 트레이), 파종립수(셀 당 1, 2 및 4립), 토양종류(원예상토 단용 및 중화 피트모스와 펄라이트를 3:1 또는 4:1로 혼용), Hyponex[미분(6.5-6-19)] 추비농도(0, 250, 500 및 $1000mg{\cdot}L^{-1}$) 및 차광정도(0, 55 및 75%)를 달리하여 2019년 4월 20일부터 8주 동안 육묘하였다. 연구의 공통사항으로 종자를 $500mg{\cdot}L^{-1}$ $GA_3$에24시간 침지한 다음 원예상토를 충진한 105구 트레이에 셀 당 1립씩 파종하였으며, 이후 2, 4주차에 $500mg{\cdot}L^{-1}$ Hyponex를 엽면시비하였다. 연구의 결과, 파종용기는 셀 당 용적량이 많을수록 초장, 경직경, 엽수, 지상부 및 지하부 생체중이 증가하는 경향이었다. 파종립수에 따른 생육은 1립 파종 시 가장 우수하였으나, 2립 파종한 묘의 개체 당 생체중이 비교적 양호함에 따라 트레이 상 풍성한 볼륨감을 나타내었다. 추비처리의 농도가 증가할수록 유묘의 생육이 증가하는 경향이었으며, $1000mg{\cdot}L^{-1}$ 처리구에서 초장, 경직경, 엽수 및 생체중이 유의적으로 높았다. 한편 차광처리 시 차광정도에 관계없이 경직경, 엽수, 마디수 및 지상부 생체중이 유의적으로 감소하였다. 따라서 정향풀은 용적량이 큰 72구 트레이에 원예상토를 충진한 다음 셀 당 2립씩 파종하여 차광하지 않은 양지에서 Hyponex $1000mg{\cdot}L^{-1}$로 추비하는 것이 관상목적으로 육묘하기 위한 효과적인 재배법으로 판단된다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.24-24
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• 2020

본 연구는 자생 털부처꽃의 실용적인 산업화를 위해 지피용 재배조건을 조사하고자 수행되었다. 실험재료는 털부처꽃의 종자를 2019년 4월말에 파종하여 8주 후 얻어진 유묘를 사용하였다. 실험은 식재용기(2, 3, 4치 비닐포트), 토양종류(원예상토 단용 및 마사토:피트모스 혼용토(v/v; 2:1, 3:1), 파종용기(162, 200, 288셀 플러그트레이) 및 파종립수(1, 2, 4립)를 달리하였으며, 정식 후 처리구간의 생육특성을 조사하였다. 또한 마사토와 피트모스 혼용토는 9L당 퇴비 1L를 혼합하여 원예상토와 비교하였다. 대조구는 원예상토가 충진된 3치 비닐포트에 정식된 유묘와 셀당 1립이 파종된 200셀 플러그트레이의 유묘를 사용하였다. 유묘는 처리별로 정식한 다음 충북대학교 유리온실에서 12주간 재배되었으며, 매일 2회(5분/1회) 미스트 관수되었다. 연구결과, 털부처꽃의 유묘가 정식된 비닐포트는 포트의 볼륨이 클수록 생육이 우수한 경향을 나타냈다. 특히 4치 비닐포트는 동일한 재배기간 동안 경직경(3.61 mm), 측지수(28.2 ea), 엽수 (311.6 ea), 근장 (22.1 cm) 및 생체중(7049.9 mg)이 가장 많이 증가하였다. 토양종류는 원예상토를 단독으로 사용한 처리구의 생육이 가장 우수하였다. 반면 마사토와 피트모스 혼용토는 재배가 지속되면서 생육이 저조하여, 농업용 퇴비로는 양분이 부족한 것으로 보인다. 파종립수가 증가할수록 각 개체의 생육은 감소하였으나, 4립 파종구의 유묘는 정식 후 풍성한 볼륨을 나타냈으며, 지피용 재배목적에 부합하였다. 플러그트레이는 볼륨이 작아질수록 초장과 생체중이 일부 감소하는 경향을 나타냈으나, 전반적으로 생육은 유사한 경향을 나타냈다.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.166-172
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• 2022

This study evaluated the migrant and residue tests of lead (Pb), cadmium (Cd), nickel (Ni), arsenic (As), and antimony (Sb) in 70 tumbler samples. The migration levels of hazardous metals in all the samples were within the migration limits outlined in the Korean standards and specifications for utensils, containers, and packages. Moreover, in all the tumbler samples, only Ni was detected in 0.5% citric acid solution of a food stimulant. The maximum level of Ni 0.0144 mg/L was 14.4% of the migrant specification (not more than 0.1 mg/L), which was relatively safe. The 0.5% citric acid solution was eluted at 4℃, 70℃, and 100℃ for 30 min, and only Ni was detected while testing for migration levels according to the temperature variations; all temperature conditions conformed to the standards. The level of Ni migration increased significantly with increasing migration temperature. Regarding the residue level outside the paint-coated tumbler samples, the Pb level was found to range from N.D. to 20638.1323 mg/kg. The risk of Ni was further estimated to be at a safe level of 0.00 to 0.01% compared to the %TDI as a result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.32-38
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• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• Food Science and Preservation
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• v.19 no.1
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• pp.47-53
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• 2012

UV light irradiation is known to give beneficial effects on fresh produce preservation. A container system equipped with UV-LED was fabricated for storing cherry tomatoes under computer-controlled conditions of intermittent on-off cycles (1 hour on/1 hour off). Wavelength (365 and 405 nm) and physical location of the LED (2 and 5 cm above fruit) were studied as variables affecting the respiration, ethylene production and quality preservation of the fruits at 10 and $20^{\circ}C$. 365 nm wavelength gave much higher radiation intensity than 405 nm, and intensity on surface decreased in inverse proportion to square of distance from LED. When compared to non-irradiated control, UV-LED irradiation decreased the respiration by 5-10% at $10^{\circ}C$ while there was no obvious effect at $20^{\circ}C$. Ethylene production was reduced when the fruits were placed at 5 cm distance, while there was no significant difference from control at 2 cm location. The reduction of ethylene production at 5 cm was more pronounced at $20^{\circ}C$. UV-LED irradiation was shown to have delayed increase or lower concentration in carotenoids compared to control treatment. Any negative effect of UV-LED irradiation on ascorbic acid content and firmness was not observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1095-1103
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• 2014

A packaging and distribution system for transferring individual live squids at low temperature was developed and compared to a conventional bulk container system. Ten live squids in individual packages were stored in a large container at low temperature ($0{\sim}10^{\circ}C$). Live squids in individual packages at $6^{\circ}C$ showed a survival rate of 84% up to 72 hours, after which the survival rate decreased. However, the survival rate remained at 60% up to 120 hours. Further, the squids survived up to a maximum of 7 days. Optimum temperature was $5^{\circ}C$, and the survival rate of the packages was 70% when stored at $5^{\circ}C$ for 96 hours. A distribution test was carried out using a refrigerator truck at $5^{\circ}C$, and the results showed a 100% survival rate up to 16 hours and over 90% survival rate after 20 hours. A rectangular container was the most favorable when loading the container into the refrigerator truck. In testing the required volume of supplied seawater, 100% survival rate was observed over 15 hours with 20 L of sea water or more. Therefore, a single squid needed 2 L of seawater. After refrigerator truck transportation, optimum temperature for fish tank storage was $5^{\circ}C$, at which the survival rate was over 90% up to 72 hours. Using a refrigerator truck at $5^{\circ}C$, live squids survived up to 7 days, maintaining marketability.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.21-24
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• 1998

The purpose of this study was to evaluate the microbiological quality of kitchen utensils in institutional foodservices in Seoul. Total plate count of plastic container, knife, wiping clothes and cutting board are 1${\times}$$10^3$-1${\times}$10/sup/5(CFU/100 $cm^2$). There were many coliforms in plastic container (2${\times}$$10^1$CFU/100 $m^2$), knife (2-3${\times}$$10^1$CFU/100 $cm^2$), wiping clothes (4-6${\times}$$10^1$CFU/100 $cm^2$) and cutting board (4-9${\times}$$10^1$CFU/100 $cm^2$). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of plastic container, knife, wiping clothes and cutting board should be improved promptly. Electron microscopic observation showed that there were too many bacteria in plastic containers.