• The monthly packaging world
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• 통권67호
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• pp.96-98
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• 1998

• The monthly packaging world
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• 통권187호
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• pp.46-47
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• 2008

• The monthly packaging world
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• 통권132호
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• pp.86-87
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• 2004

• The monthly packaging world
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• 통권229호
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• pp.46-49
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• 2012

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• 제21권1호
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• pp.27-34
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• 2015

Heating patterns depending on the packaging materials were examined in order to investigate the causes of thermal deformation of packages used for ready-to-eat foods for microwave heating due to the non-uniformity of microwaves. Physical properties including tensile strength, heat-resistance and elongation of four different CPP grades were compared. High retortable CPP had higher sealing strength and heat resistance compared to the conventional CPPs. All CPP samples tested were proved to have melting temperatures around $160^{\circ}C$. However, they were all thermally deformed by microwave heating due to a limited penetration of microwave and non-uniform heating within the spicy sauce of high viscosity contained high salt, especially on the above the filling line and sealing edge of pouches. When the laminated stand-up pouches composed of G-PET/PET/PET/CPP and G-PET/PET/NY/CPP were retorted and microwaved, significant deformations were noticed in both samples after retorting. Besides, pouches contained titanium dioxide showed more intense thermal deformation than the control. When the $10{\mu}m$ aluminium foil was affixed on the pouch, small thermal deformation was observed only in the bottom layer. More studies are required to prevent the thermal deformation of packaging materials used for RTE foods during microwave heating by developing the technologies to increase the thermal stability of CPP layer and the modification of packaging design to modify the microwave access into the package.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• 제21권3호
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• pp.97-106
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• 2015

Thermal deformation of packaging materials was observed in some ready-to-eat food products for microwave use. Therefore, the deformation patterns depending on packaging types and shapes of 9 domestic and 11 foreign products after microwave heating were investigated. Among the domestic and foreign products, thermal deformations of packaging material were observed in 5 and 8 samples, respectively. Besides, thermal deformation occurred on the lid and cup body of tray filled with a spicy chicken sauce after having microwaved where previously no deformation had been observed with other food types. No consistent results of thermal deformation were obtained by the analysis of salinity, brix, pH and viscosity of RTE products for microwave heating. However, thermal deformations of packages were less found in the packages used for the RTE foods contained very high or low viscosity than those with medium viscosity. Furthermore, the degree of thermal deformations was dependent on the food composition and shape as well as package type. In order to prevent the thermal deformation of packaging materials, therefore, technological advances and further studies are required to develop the heat-resistant packaging system and to improve the non-uniformity during microwave heating of RTE foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제21권1호
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• pp.717-724
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• 2020

In general, the factors affecting the heat transfer of asphalt pavement are divided into weather factors and pavement materials. Among them, material factors include the thermophysical and surface properties. An experiment was conducted on the thermal-physical factors of asphalt, which are the basis for the pavement failure model. The thermal conductivity, specific heat capacity, thermal diffusivity, and thermal emissivity were evaluated as the thermo-physical properties of asphalt. The specimens (WC-2 & PA-13) used in the experiment were compacted with a Gyratory Compactor. The experimental results of WC-2 and PA-13 showed a thermal conductivity of 1.18W/m·K and 0.9W/m·K, specific heat capacity of 970.8J/kg·K and 960.1J/kg·K, thermal emissivity of 0.9 and 0.91, and thermal diffusivity of 5.15㎡/s and 4.66㎡/s, respectively. Experiments on the heat transfer characteristics (thermo-physical properties) of asphalt pavement that can be used for thermal failure modeling of asphalt were conducted.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• 제8권1호
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• pp.15-22
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• 2002

We received 2 types flexible packaging films from two companies that laminated PET $16{\mu}m/dry$ lamination/aluminium foil $7{\mu}m/dry$ lamination/CPP $80{\mu}m$ films. For the reason of hot sealing's trouble through filling process, We separated each layer and compared thicks, film types and tested IR, DSC and sensory test. At the result, one sample's thick is different but film types is same between samples. Optimum hot-sealing conditions between two samples is $195^{\circ}C\;and\;210^{\circ}C$. The difference is $15^{\circ}C$. According to test of direct filling packaging process by four face fluid filling machine, two sample's sealing strength of hot-sealing is $4.76kg/cm2/15mm$(sample of optimum hot-sealing condition is $195^{\circ}C$) and $3.84kg/cm2/15mm(210^{\circ}C)$.

• The monthly packaging world
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• 통권253호
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• pp.42-44
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• 2014

• The monthly packaging world
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• 통권67호
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• pp.110-111
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• 1998