• Food Science of Animal Resources
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• v.31 no.1
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• pp.100-106
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• 2011

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.4
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• pp.31-37
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• 2017

Recently, there has been substantial interest in flexible and wearable devices whose properties and performances are close to conventional devices on hard substrates. Despite the advancement on flexible devices with organic semiconductors or carbon nanotube films, their performances are limited by the carrier scattering at the molecular to molecular or nanotube-to-nanotube junctions. Here in this study, we demonstrate on the vertical semiconductor crystal array embedded in flexible polymer matrix. Such structures can relieve the strain effectively, thereby accommodating large flexural deformation. To achieve such structure, we first established a low-temperature solution-phase synthesis of single crystalline 3D architectures consisting of epitaxially grown ZnO constituent crystals by position and growth direction controlled growth strategy. The ZnO vertical crystal array was integrated into a piece of polydimethylsiloxane (PDMS) substrate, which was then mechanically detached from the hard substrate to achieve the freestanding ZnO-polymer composite. In addition, the characteristics of transferred ZnO were confirmed by additional structural and photoluminescent measurements. The ZnO vertical crystal array embedded in PDMS was further employed as pressure sensor that exhibited an active response to the external pressure, by piezoelectric effect of ZnO crystal.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.725-732
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• 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.9-18
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• 2006

Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20$^{\circ}$C than those in 7$^{\circ}$C, in which spores were broken out at 7 and 14 day. No incidences of thermoduric bacteria were founded until 14 days in two groups of UHT milks, but high level of counts (<300${\sim}$<3,000 CFU/ml) after 21 days at 20$^{\circ}$C and 40${\sim}$3,600 CFU/ml at 7$^{\circ}$C were detected, respectively. Psychrotrophic bacteria were higher in UHT milk than in UHT-ESL milk, in which began to detect at 28 days. No post-pasteurization contamination by salmonella spp. and staphylococcus aureus were found throughout the experimental periods. One may conclude that the shelf life of UHT milk under cold-chains system can be extended up to 21days, as long as UHT treated milk are filled in sterilized containers by aseptic packaging system.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.521-525
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• 2001

This study investigated the effects of conventional predrying and modified atmosphere (MA) on the head quality and storability of Chinese cabbage 'Norang' cultivar. Immediately after harvest, heads were predried for 2 days and MA stored in $50{\mu}m$ PE film packages at $4^{\circ}C$. MA packaging restrained Hunter L and b values of Chinese cabbage more effectively than non-packaging during storage at $4^{\circ}C$. But there was little change between the two treatments. Fresh weight decreased less in heads treated with predrying and MA than non-treatment during storage. Predried Chinese cabbage heads kept a high level of soluble solids in 4 weeks of storage, while non-packaging maintained high contents of soluble solids for 6 weeks of storage period. Chinese cabbage heads contained 7.0 mg/gFW glucose, 6.3 mg/gFW fructose, and 0.6 mg/gFW sucrose as major soluble sugars at harvest. The content of sugars decreased immediately after predrying and increased steadily after 2 weeks storage. It was found inappropriate to assess head quality of Chinese cabbage by investigating was investigated by Hunter a, firmness, dry matters content, pH, and soluble sugars after predrying and MA package. Marketability of Chinese cabbage was lost when heads were stored at room temperature in 2 weeks. It showed poor appearance of heads stored at $4^{\circ}C$ in 7 weeks. Decay occurred in Chinese cabbage stored in MA under excessive relative humidity. Predried head showed good appearance during storage at $4^{\circ}C$ for 7 weeks. As a result, Chinese cabbage heads can be successfully stored for at least 7 weeks with predrying and MA storage.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.620-627
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• 2005

In this study, life cycle assessment (LCA) on one of corrugated cardboard box as functional unit was carried out. System boundary of this study divided according to raw material acquisition, corrugated cardboard manufacture and corrugated cardboard box manufacture stage. And environmental impacts are evaluated on each stage and sub-process. The impact categories are classified into eight categories of abiotic resource depletion, global warming stratospheric ozone depletion, photochemical oxidant creation, air acidification, eutrophication, ecotoxicity and human toxicity. From the results, it is found that environment impacts at raw material acquisition stage is the highest as about 92% of whole stage due to liner board manufacture stage. The highest environmental impacts at sub-process of corrugated cardboard and box manufacture stage is a single facer and D/W backer process that included as main process in corrugated cardboard manufacture, and is caused by used energies like electricity, B-C oil, and etc. And then diagnosis for clean production process system of package is carried out. Through diagnosis, on loss rate is reduced and inner pressure intensity of box is improved. After improvement, environmental impact was decreased about 3.8% compared with before improvement.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• Journal of Animal Science and Technology
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• v.58 no.5
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• pp.20.1-20.11
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• 2016

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with $0^{\circ}$ to $4^{\circ}C$ and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to 15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

• Journal of Conservation Science
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• v.38 no.4
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• pp.277-288
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• 2022

'Eve 58-1', the subject of this study is a statue made of plaster and its structural stability was evaluated by utilizing the CAE program in order to prevent the risk of damage arising from impact and vibration that are generated during the packaging and transportation process given its material characteristics. CAE is an abbreviation for Computer Applied Engineering for realization by predicting changes at the time of application of virtual physical energy. It is applied by reflecting the physical property conditions and each boundary condition of plaster, and the digital images of the internal and external structure of the work were acquired through 3D scanning and CT analysis for interpretation by executing finite element modeling. When acceleration is applied to the work in the direction of its own weight, the left-right side and the front-rear side, it was possible to confirm a maximum displacement value of 15.24 mm in the head section of the front-rear side direction that has been tilted by approximately 27° from the Y-axis and the largest stress value of 12.46 MPa was at the left ankle section. The corresponding results confirmed that the left ankle section is the most vulnerable area and the section for which precautions need to be exercised and supplemented at the time of transporting the work by means of objective values.

• Polymer(Korea)
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• v.38 no.6
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• pp.752-759
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• 2014

Crosslinked polyimides (PIs) were synthesized by reacting 4,4'-(hexafluoroisopropylidene)-diphthalic anhydride (6FDA) and 2,2'-bis(trifluoromethyl)benzidine (TFDB) with various ratios of the cross-linkable, end-capping agent cis-1,2,3,6-tetrahydrophthalic anhydride (CDBA) via ring-opening metathesis polymerization. Residual stress behaviors were investigated in-situ during thermal imidization of the crosslinked PI precursors using a thin film stress analyzer (TFSA) by wafer bending method. The thermal properties were investigated via differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and thermogravimetric analysis (TGA). The optical properties were measured by ultraviolet-visible spectrophotometer (UV-vis) and spectrophotometry. All properties were interpreted with respect to their morphology of crosslinked networks. With increasing the amounts of the end-capping agent, the residual stress decreased from 27.9 to -1.3 MPa, exhibited ultra-low stress and high thermal properties. The minimized residual stress and enhanced thermal properties of the crosslinked PI makes them potential candidates for versatile high-density multi-layer structure applications.