• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.27 no.3
• /
• pp.129-139
• /
• 2021

We studied the consumer preference for the packaging of "Samgyetang" retort product in order to improve its function and design. A total of 319 eligible respondents (male 175, female 144) were surveyed with a questionnaire asking on the general characteristics for the preference of the packaging function, type of retort package, packaging design, convenience, cooking method of retort product and characteristics of "Samgyetang" retort product. The collected data was analyzed using a chi-square (X²) statistical test in SPSS program. The results showed that the retort packages with opacity and microwaveable types were preferred. Also, most respondents expressed that it needs to be improved for cooking convenience. Another question results showed that the consumers are considering the taste and cost of a product more important than the brand of its product when purchasing. Based on the results of the questionnaire, the study suggested that many consumers want the convenience of packaging and product protection for high value added product. The results help to provide consumer's demand for packaging development and to provide the greatest advantages in terms of production and marketability of "Samgyetang" retort product.

• The Journal of Asian Finance, Economics and Business
• /
• v.9 no.8
• /
• pp.123-134
• /
• 2022

In 2021 One Tambon One Product (OTOP) food products reached $3,447 billion domestically and $200 million internationally. Mirroring Japan's highly successful OVOP (One Village One Product) poverty reduction and rural employment program, Thailand's OTOP program has since become a global model of success as well. From May through June 2022, OTOP snack food vendor entrepreneurs were contacted and asked to contribute their opinions about what factors affected their enterprise's food product quality. Using systematic random sampling across six Thai regions, 311 export entrepreneurs, production managers, and marketing managers participated. The results revealed that product innovation (PDTI), process innovation (PCSI), packaging design (PKD), and the 4P marketing mix (4PMM) all positively influenced OTOP snack food product quality (PDQ), which, when combined, had a total effect R² value of 27%. Also, the latent variable TE values for PDTI, PKD, 4PMM, and PCSI, were 0.38, 0.29, 0.22 and 0.11, respectively. Seven of the nine hypotheses examined were supported, with packaging design (PKD) determined to have the greatest influence on the 4P marketing mix (4PMM).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.21 no.1
• /
• pp.1-10
• /
• 2015

Enzyme kinetics-based respiration model can be effectively used for estimating respiration rate in $O_2$ consumption and $CO_2$ production of fresh produce as a function of $O_2$ and $CO_2$ concentrations. Arrhenius equation can be applied to describe the temperature dependence of the respiration rate. Parameters of enzyme kinetics-based respiration model and activation energy of Arrhenius equation were compiled from analysis of literature data and closed system experiment. They enable to estimate the respiration rate for any modified atmosphere conditions at temperature of interest and thus can be used for design of modified atmosphere packaging of fresh produce.

• Korean Journal of Agricultural Science
• /
• v.50 no.4
• /
• pp.697-711
• /
• 2023

The global waste crisis has been escalating and its consequent impact on soil, water, air pollution, and eventually climate change acceleration has shed light on the importance of reducing waste. Amidst COVID-19 and the following surge in single-use plastics for food delivery, waste generation is on the incline. Companies and governments have embarked on developing various eco-friendly packaging technologies, but their effectiveness on the consumers is vague as definitions of eco-friendly packaging are vague, and research on its link to purchase intention remains scarce. Thus, the adoption of eco-friendly packaging has been slow. To address this issue, this study analyzes the awareness and purchase intention of four visual attributes of eco-friendly packaging-material, verbal statement, eco-label, and color-along with the environmental consciousness among undergraduate university students in Korea through online surveys and the ordered logit regression model. The study distinguished the attributes into evidence-based and conjectural categories. The findings revealed that eco-friendly visual attributes had a positive effect on purchase intention amongst undergraduate students in Korea; however the level of environmental consciousness had marginal effect on the purchase intention of eco-friendly visual attributes. The level of effectiveness also varied with each visual element. Analyses revealed that visual attributes to eco-friendly material had marginal effect on purchase intention; color was deemed not an "Eco-friendly attribute" by most students, and although eco-friendly labels were deemed as an eco-friendly attribute, trust in the labels varied according to environmental consciousness. These findings have implications for businesses and policymakers aiming to promote eco-friendly consumption within packaged food products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.13 no.3_4
• /
• pp.113-120
• /
• 2007

The method to characterize the fresh produce respiration was presented with possible application of modified atmosphere package design. Particularly the respiration model based on enzyme kinetics was introduced as function of oxygen and carbon dioxide concentrations. The method to estimate the equilibrated package atmosphere for any package conditions was presented by incorporation of $O_2$ and $CO_2$ permeabilities of the packaging film. Temperature dependences for fresh produce respiration and gas permeation were given by Arrhenius equation and then used to analyze the effect of temperature on the package atmosphere. An example analysis was presented for better understanding of the concept.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.2
• /
• pp.103-108
• /
• 2013

Packaging of solar salts produced in Korea and Japan were evaluated and compared each other in terms of packaging design such as package types, colors and graphics. The standing pouch type in plastic film was most popular for the Korean salts regardless of the package capacity. But the same type was common only for the lower package capacity of 300 g or less while the plastic film pouch was prevalent for the higher capacity for the Japanese salts. White and brown were dominant colors for the Korean solar salts reminding us of salt farms and the foreshore respectively and strengthening its color identity. White, blue and red were used for the dominant, assort and accent colors respectively for the Japanese salt packaging. Salt farmers and the foreshore are often represented as the main package graphics for the Korean solar salts while the wave symbolising the sea was found frequently for the Japanese ones. The word of 'Shinan' was involved the most in the brand names of the Korean salts and the sea was appeared very often in those of the Japanese ones.

• Journal of Korea Multimedia Society
• /
• v.25 no.3
• /
• pp.461-467
• /
• 2022

This research is to raise awareness of food safety by designing and supporting a hazard food information notification platform for consumers. To this end, the design was carried out by dividing the process into a data extraction process, an application screen design process, and a CNN-based food inference process. Data was collected through public data APIs and crawling, and it was sent to each activity screen designed for Android studios so that it could be output. As a result, when the platform is executed, information on hazardous food names, registration dates, food classification, manufacturing dates, recovery grades, recovery reasons, recovery methods, company names, barcode numbers, and packaging units can be intuitively and conveniently checked. In addition, CNN-based food inference processes allowed mobile cameras to infer harmful food and applied various quantization techniques such as Dynamic Range, Integer, and Float16 to compare the degree of improvement in inference performance. As a result, the group that applied basic quantization and treated device resources with GPU showed the greatest improvement in inference performance. Through this platform, it is expected that the reliability of food safety will be improved by making it more convenient for consumers to recognize food risks.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.21 no.1
• /
• pp.27-34
• /
• 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.

• Food Science and Preservation
• /
• v.11 no.1
• /
• pp.12-16
• /
• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• Food Science and Preservation
• /
• v.4 no.2
• /
• pp.197-213
• /
• 1997

The actual status of production, management and export of 96 traditional food processing companies which supported by the government in Kyungpook province were investigated. Governmental support contributed to the increase of farmhouse income, employment and depreciation of agricultural products a bit, but it was supported mostly to unexperienced party. Technologies for food processing developed in institute and college were little. 42 percent of packaging design was developed by service commission, but the agency was very limited. Total export price in 1996 was 2.3 billion Won, but it was decreased in 1997. The responce to the prospect of traditional food processing work, 37.5 percent replied that this work can bring up as exportable product, but ambiguious response was a little. To settle a weakness of farming food processing work, the establishment of special marketing comapny was required and this company should accomplish marketing advertizing and exporting business.