• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.858-865
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• 2015

The study was carried out to investigate the efficacy of current nutrition labeling of processed foods and examine awareness among university students of nutrition information given current nutrition labels, and also awareness of the one-serving size of snacks that come in differently sized packages. A total of 100 students in Chungbuk, Korea participated in this study. About 60% of the subjects knew about nutrition labeling; however, a very small percentage (11%) of the subjects reported an experience of being educated about nutrition labeling. Also, just 32% of the students checked nutrition labels when they purchased processed foods. When understanding of nutrition information on labels of snacks in differently sized packaging was tested, over 80% of the subjects understood nutrition information accurately. Five different package sizes were studied. Of these 5, packages containing about 200% of one standard serving showed the highest rate of misunderstanding of total energy contents per container. Interestingly, the students most strongly preferred containers that contained 300% of one standard serving. From these results, we conclude that students consider the current recommendation for a serving size to be small, which may be related to misreading of nutrition labels of snacks that come in packages containing less than 300% of one standard serving size. To improve accurate understanding of nutrition labels of snacks, total package labels or dual column labels on packages containing less than 300% of one standard serving size should be considered.

• Food Science and Preservation
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• v.16 no.2
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• pp.139-146
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• 2009

Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene, $O_2$, and $CO_2$), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at $10^{\circ}C$ and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2002.05a
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• pp.127-131
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• 2002

Migration of di-(ethylhexyl)phthalate (DEHF) from PVC food packaging materials detected plasticizer into food simulanting solvents(4% Acetic acid, 8% Ethanol, 50% Ethanol, 95% Ethanol, Heptane) were studied. For executing this study ,2 PVC food packaging materials detected DEHP were used. Analysis was by GC-FID and GC-MSD(selected ion monitoring) for DEHP, and optimized for quantification of plasticizer. The recovery of DEHP into food simulanting solvents were min. 87.4${\pm}$ 3.6 ∼ max. 109.9 ${\pm}$ 10.7% respectively. Following exposure to food simulants 95% Ethanol for 24hours at 60$^{\circ}C$ the migration results of 1020.90 ${\pm}$ 10.15$\mu\textrm{g}$/g, 563.54 ${\pm}$ 5.60$\mu\textrm{g}$/dm$^2$and 73.51 ${\pm}$ 5.09$\mu\textrm{g}$/g 149.22 ${\pm}$ 10.34$\mu\textrm{g}$/dm$^2$were detected from the container for lunch and for stock fish respectively.

• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.1-20
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• 2022

With the recent rapid increase in single-person households, food companies are releasing small packaging and small-capacity products regardless of product line such as beverages, fresh foods, and home snacks, and food consumption patterns are also changing. Meanwhile, as a series of accidents related to food safety occurred during cost-effective consumption pursuing price-performance, more consumers wanted to choose products that have been proven safe even with higher money due to food safety anxiety. Considering the concept of 'safety' of food, this study by using the 'ordered probit model' empirically investigated whether there is a difference in the degree of preference for safety in food consumption behavior between single-person and multi-person households. Summarizing the results, it was found that women rather than men, and elderly households among young and single-person households had a higher demand for food safety. The results of marginal effects considering food safety variables show that respondents with low frequency of delivery and take-out use are considering food safety more, and that single-person households are considering safety more than multi-person households. In the future, the population structure of Korea will continue to increase in single-person and elderly households, and women's economic activities will also continue to increase. Therefore, the growing home convenience food market needs marketing strategies to secure and emphasize food safety, such as sterilizing treatment technology for hygiene and safe container development from environmental hormones, and needs a lot of support and attention to meet changes in food culture trends and demographic structure.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.184-192
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• 2014

Various types of unit packaging methods were applied for 'Fuji' apples during short-term cold storage and export simulation. Gas tightness of the package was controlled stepwise in the successive two-year experiments using different perforation treatments (none, punch hole, or pinhole) and sealing methods (tie v s. heat seal). Risk of tight packaging and effectiveness of macroperforation on weight loss and quality maintenance were analyzed as related to changes in gas concentration inside the packages. Immediately after harvest, each 5 apple units were packaged in $40{\mu}m$ polypropylene (PP) film bags, stored 4 weeks at $0^{\circ}C$, and then put on the shelf for one week at ambient temperature in the preliminary experiment, In the main experiment, export process was imposed after storage simulating 2 week refrigerated container shipment at $0^{\circ}C$ plus one week local marketing at ambient temperature. Non-perforated film packaging with relatively high gas tightness induced flesh browning caused by carbon dioxide accumulation regardless of the sealing methods. Among perforated film packaging, in contrast, atmospheric modification was partly established only in the pinhole treatment and flesh browning symptom was not observed in all the treatments. Even the punch hole perforated film packaging without gas tightness effectively reduced the weight loss, whereas had slight benefits for quality maintenance. Reduced perforation using pinhole treatment seemed to improve sensory texture, while effects on physicochemical quality were insignificant. Overall results suggest the need of more minute perforation treatments on the packaging film to ensure modified atmosphere effects on quality maintenance.

• Animal Bioscience
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• v.36 no.5
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• pp.797-809
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• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.3
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• pp.119-123
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• 2013

Simplified control logic was devised to fabricate and operate the modified atmosphere (MA) container of fresh produce equipped with gas-diffusion tube whose opening/closing was controlled in response to real time $O_2$ concentration. This is a simplified ramification of the previously developed control logic using both $O_2$ and $CO_2$ concentrations ([$O_2$] & [$CO_2$]). The developed logic was applied to and tested by a container system filled with spinach at $10^{\circ}C$ having optimum MA window of [$O_2$] of 7~10% and [$CO_2$] of 5~10%. It was shown that setting the proper on-off limit (11%) for $O_2$ control based on the assumed relationship $[O_2]+[CO_2]$=21% could attain the desired $CO_2$ concentration just below the upper tolerance limit ($[CO_2]_H$, 10%). The $O_2$ control point can be the lower tolerance limit or adjusted one (21-$[CO_2]_H$) depending on the commodity's MA requirement. The developed logic using single $O_2$ sensor could attain the equilibrated [$O_2$] of 11% with [$CO_2$] of 8~9% which was desired and similar to that of its predecessor ([$O_2$] of 9~10% with [$CO_2$] of 10%) using both $O_2$ and $CO_2$ sensors. Both MA containers (one only with single $O_2$ sensor control and one with $O_2$ and $CO_2$ sensors) could also keep the spinach quality without significant difference between them, but significantly better than perforated control package of air.

• Horticultural Science & Technology
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• v.31 no.2
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• pp.186-193
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• 2013

Potential of consumer unit packaging was investigated for quality maintenance during export simulation in king oyster mushrooms (Pleurotus eryngii). Mushrooms were harvested in late May, precooled to $4^{\circ}C$ within 6 hours, and then packaged for shipping in two ways: 2 kg bulk packaging in a polyethylene (PE) bag or three types of unit packaging methods such as 400 g in polypropylene film bag (PPB), 200 g on styrofoam tray + PE shrinkage film wrapping (STW), and 200 g in polyethylene terephthalate (PET) containers (PETC). For local distribution of bulk-packaged commodity, mushrooms were sorted again and packaged into 3 consumer units in the same way as for the initial shipping packages. Simulation of refrigerated container shipping was performed in a walk-in type pilot storage at $0.5^{\circ}C$ for 5 weeks, while local marketing simulation was carried out on the shelf at $7^{\circ}C$ for 7 days. During the shipment simulation, creation of modified atmosphere (MA) was substantial in 2 kg bulk packages with low $O_2$ below 2% and high $CO_2$ over 15% whereas, in PPB and PETC unit packages, relatively higher $O_2$ concentrations were observed. On the shelf at $7^{\circ}C$, $CO_2$ concentrations rapidly increased in PPB and PETC packages despite the short marketing period. Overall marketability evaluated by off-flavor, browning, and texture rating was maintained at excellent level when 2 kg bulk packaging in PE or unit packaging in PPB and PETC were used for shipment. In contrast, establishment of MA was very slight in STW packages during shipment and local distribution resulting in poor quality after export simulation. The results suggested that shipment using adequate consumer unit packaging is more practical and economically beneficial than using bulk packaging in the export program consisting of 5-week shipment and 7-day local distribution.

• Food Science and Preservation
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• v.8 no.1
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• pp.30-36
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• 2001

Quality changes of winter Chinese cabbage with different packing and loading methods were investigated during cold storage at 0$\^{C}$. Judging from the marketability of stored Chinese cabbage, winter Chinese cabbage could be above 4 months at 0$\^{C}$ cold store. Four Chinese cabbages were packed with 0.3mm polyethylene film and then loaded vertically in plastic container. During storage at 0$\^{C}$, gas composition in the plastic bags was indicated by 8.2∼19.5% O$_2$ and 0.35∼8.58% CO$_2$, respectively. Compared to the conventional storing method, packed with polypropylene net, the fresh1ess of Chinese cabbage was prolonged nearly 10 to 20% by MAP.