• 한국포장학회지
• /
• 제14권1호
• /
• pp.1-8
• /
• 2008

New concepts and solutions for the Flexible Food Packaging Design have been demanded to meet the various customer's needs and to compete with other worldwide products. Future-oriented designs beyond the basic functions of preserving and protecting contents can only meet the demands on product's reliability and consumer's satisfaction, specially considering environmental issues. This study is to describe the spiritual values of Korean Flexible Food Packaging Design on the basis of comprehensive understanding and to identify the process of changes and developments. The thesis also forecasts the future of Flexible Food Packaging. Little progress in the Flexible Food Packaging has been made because of the slow response, only to meet the increasing demand without any statistical or theoretical study. On the contrary, Korean Flexible Food Packaging Design has been developed by imitating foreigners' and made mistake of not creating original design reflecting a native traditional culture. This study researches the roles of food-classified flexible packaging to predict the near future trend of packaging industry classifying those into functional, visual, environmental and industrial aspects.

• 식품과학과 산업
• /
• 제50권2호
• /
• pp.12-26
• /
• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• 접착 및 계면
• /
• 제17권2호
• /
• pp.49-55
• /
• 2016

본 연구는 식품연포장 적층 라미네이트에 주로 사용되는 유성접착제를 대체하기 위해 아크릴 수성화방법을 활용하여 친환경적인 수성 점착제를 설계하였다. 방법으로는 음이온/비이온 그리고 인산에스테르 계면활성제들의 조합과 분자량조절제(chain transfer agent, CTA)의 양을 달리하고, 기능성단량체(functional monomer)의 종류를 달리하였다. 합성된 점착제의 가교 정도와 분자량의 영향을 각각 실험군 8종으로 점착제를 설계 합성하고 조사하였다. 그리고 별도로 분자량이 서로 다른 styrene/alpha-methyl styrene/acrylic acid (SAA) semipolymer 분산제(Mw = 13,000과 Mw = 8,600)를 기존의 계면활성제를 대신하여 사용해 감압점착제(Pressure Sensitive Adhesive, PSA)의 물성을 조사하였다. 합성된 10종의 감압점착제가 유연포장용 기본 물성 규격에 적합한지를 DSC, 입자크기, adhesion, 분자량의 물성 분석으로 평가하였다. 실험 결과 계면활성제는 음이온/비이온 조합으로, CTA는 0.2%로 기능성 단량체는 HEA, GMA를 사용한 점착제 2개의 실험군에서 유연포장에 적용 가능한 분자량과 유연성, 낮은 접착력, 작은 입자의 물성을 확인하였다.

• 한국식품영양과학회지
• /
• 제28권2호
• /
• pp.429-437
• /
• 1999

A mathematical model was established for estimating changes in pressure and volume of permeable kimchi packages. The model comprises the CO2 gas production from kimchi and permeation of O2, CO2 and N2 through the permeable film or sheet. Using the developed model, the effects of various packaging variables on the pressure and volume changes were analyzed for rigid and flexible packag es of kimchi(3% salt content) at 15oC, and then effect of storage temperature was also looked into. In case of rigid pack of 400g, using the plastic sheet of high CO2 permeability and initial vacuumizing can help to relieve the problem of pressure build up. The lower fill weight can further reduce the pressure, but will result in higher packaging cost. For the flexible package of 3 kg, highly permeable films such as low density polyethylene(LDPE) and polypropylene can reduce the volume expansion. Higher ratio of CO2 permeability to O2 and N2 permeabilities are effective in reducing the volume expansion. Increased surface area cannot contribute to reduction of volume expansion for highly permeable flexible packages of kimchi. For the impermeable packages, pressure and volume at over ripening stage (acidity 1.0%) increase with decreased temperature, while those at optimum ripening stage(acidity 0.6%) change little with temperature. Pressure of permeable rigid LDPE package increases with tem perature at any ripening stage, and temperature affects the volume of flexible LDPE package very slightly. Experimental verification of the present results and package design with economical consid eration are needed as a next step for practical application.