• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.63-73
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• 2006

The first packaging of Korean market milk dates back to July 1937 when Seoul Dairy Co-operative (Kyung Seong Dairy Co-operative in those days) used 1 hob (180 ml) glass bottles with either paper caps or cork caps. During 1945-1972, 2 hob (360 ml) glass bottles were produced, and iron caps and egret-shaped plastic film replaced the previously used caps. When there were insufficient numbers of milk bottles, other glass bottles such as soda drink bottles and beer bottles were used instead. Seoul Dairy Co-operative was the only dairy company existing in Korea until Nam Yang Dairy Co. Ltd was founded in March 1964, followed by Hae Tae Dairy Co. Ltd(Tae Han Food Public Corporation in those days) in 1969 and Mae-il Dairy Co. Ltd (Korea Dairy Company in those days) in May 1971. As many other dairy companies along with the above-mentioned companies were established, a variety of dairy products were packaged and marketed. In 1971 Seoul Dairy Co-operative first used triangular-shaped polyethylene film wrappers, and in 1972 Nam Yang Diary was the first company importing sterilized Tetra pak for the packaging of milk. Since 1974 rectangular shaped polyethylene film wrappers and plastic bottles were used. In 1977 the gable top carton pack made of paper was first introduced by Seo Joo Industry Co. Ltd, and its market share increased rapidly with gradual increase in its volume, from 180ml to 200ml, to 250ml, to 500ml and finally to 1,000ml, causing change in the volume of milk consumption. And in Sep. 1987 Pasteur market milk Co. Ltd. first used round type high density polyethylene bottle(body) with low density polyethylene cap of 245g, 490g and 980g volumes respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.675-681
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• 1998

Low density polyethlene(LDPE0 films of 50${\mu}{\textrm}{m}$ thickness were fabricated with addition of antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, sorbic acid and Ag-substitude inorganic zirconium matrix in 1% concentration. The films were compared in physical properties, tested in antimicrobial activity against some selected microorganisms on the agar plate medium and then applied for packaging fresh curled lettuce and cucumber to preserve their qualities. The films with Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix did not show any antimicrobial activity on the disk test against Escherichia coli, Staphylococcus aureus, Leuconostoc mesenteroides, Saccharomyces cerevisiae, Aspergillus niger, Aspergillus oryzae, Penicilluium chrysogenum, while film with sorbic acid did against E. coli, S. aureus and L. mesenteroides. The added antimicrobial agents changed the color and light transmittance of the films, but did not affect their mechanical tensile strength, heat shrinkage and wettability. For the packaged curled lettuce and cucumber stored at 5$^{\circ}C$ and 1$0^{\circ}C$, all the LDPE films impregnated with antimicrobial agents showed the reduced growth of total aerobic bacteria in the vegetables compared with control film without any additive until it reached the level around 108/g. They did not give any negative effect on other quality attributes during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.15-21
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• 1984

In order to ascertain the practical possibility of home made retort pouches for production of retort pouch foods in factory, two kinds of retortable pouches, i. e. 3 ply film (polyester film/Al. foil/casting polypropylene) and 4 ply film(polyester film/Al. foil/nylon/casting poll·propylene) were developed in Korea, and then, their physical properties, such as physical strength, heat resistance during thermal processing and preservability of foods and sanitary safety, were tested and compared with the foreign made pouches. The results obtained were summarized as follows. a. The physical strength of home made retort pouches in processing model foods(soybean oil 5 %, acetic acid 2%, starch 5 % and water to 100 %) was equal to that of foreign made pouches at accelerated examination condition($38^{\circ}C$, 98 % RH). But the lamination strength of home made products was a little bit superior to that of foreign made products. b. Home made retort pouches(SAMA-4 ply and SAMA-3 ply pouch) packed with rice or curry was possible to bear the thermal processing at $135^{\circ}C$ and shelf-life was one year or more at ambient temperature($20^{\circ}C$). c. Sanitary safety test showed that these home made retort pouches were acceptable comparing to the regulation recommended by the Ministry of Health and Social Affairs.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.969-976
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• 2002

The migrating level of di-(2-ethylhexyl) adipate (DEHA) in PVC wrap to various foodstuffs dishes was determined using acetone/n-hexane as an extracting solvent. The recovery ratio of DEHA from various foodstuffs ranged from 81.3 to 91.2%. During storage at $10\;or\;20^{\circ}C$ for up to 3 days, highest migration of 22.9 mg/kg occurred with pork belly, an indication that increases in fat content, storage temperature, and storage time result in increasing DEHA migration. DEHA concentrations of various delivered dishes ranged between 6.9 and 29.8 mg/kg, and highest migration was observed in Chambbong, which had the highest fat content among samples. After microwave-reheating, which resulted in a tight contact between film and food samples, DEHA was not detected in rice and potato, whereas up to 158.8 mg/kg was detected in pizza. When the wrap film was not contacted with the surface of food, the migration was lowered. Migration levels of DEHA from PVC wrap film into samples under various exposure conditions often exceeded the limit value of $3\;mg/dm^2\;and/or\;18\;mg/kg$ set by the European Union.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.6-12
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• 1988

To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.

• Food Science and Preservation
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• v.16 no.2
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• pp.147-154
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• 2009

Radish sprout was packaged with different materials. PO and PC are both hard case PET(polyethylenterephthalate) and has 6 holes and no holes, respectively. LO, LM and LH are anti-fogging OPP(oriented polypropylene) film which have different oxygen transmission rates. The oxygen concentration and weight loss rate in PO packaged were higher than any other packages. The soluble solid contents of radish sprouts packaged with PO showed much increased during storage. The pH increased during storage but pH of the samples packaged with high oxygen transmission rate was relatively low. Radish sprouts in LO had lower b value as compared to other samples. The result of ${\Delta}E$ value was generally high during storage period, especially at 7 days storage. The contents of total polyphenolic compounds and free radical scavenging activity of radish sprout packaged with PC and LO were high. Total aerobic bacteria of sprouts in PC and LO was much higher than others. The result of organoleptic qualities showed that the radish sprouts packaged with LM had a good score in terms of overall acceptability until 7 days storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.38-50
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• 1995

Tensile strength (TS) of ${\kappa}-carrageenan$ films without salt was 22-32 MPa and was the highest among ${\kappa},\;{\lambda}\;and\;{\iota}-carrageenan$ films. ${\kappa}-carrageenan$ films had high mechanical barrier properties as they are compared with TS of polyethylene films which are 13-28 MPa. TS of ${\iota}-carrageenan$ films without salt was 5-9 MPa and was the lowest among the films. Mechanical properties (TS and elongation) were affected by the concentration of plasticizers. Especially, elongation of ${\kappa}-carrageenan\;and\;{\iota}-carrageenan$ drastically increased as the concentration of plasticizer increased. Mechanical properties (TS and elongation) were greatly affected by various concentration and kind of salts. TS of Film-A (0.375 g plasticizer/g carrageenan) of ${\kappa}-carrageenan$ films which contains 0.1% (w/w) potassium chloride increased to 45 MPa which was the highest among the TS of biopolymer films which have been developed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.238-242
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• 2000

The antioxidants and packaging methods affecting on lipid oxidation of the plain dried large anchovy were investigated. Antioxidants resulted in decrease of lipid oxidation of dried large anchovy. The addition of BHT remarkably repressed lipid oxidation during storage of the dried large anchovy at $37^{\circ}C$, followed by ${\alpha}-tocopherol$, rosemary extract and sage extract. The addition of rosemary extract mixed with 0.1{\%} {\alpha}-tocopherol$ showed similar effect to BHT during storaBe at $25^{\circ}C\;in\;0.1{\%}$ rosemary extract mixed with $0.1{\%}\;{\alpha}-tocopherol$. When the dried anchovy were packed in polyethylene film after treatment with antioxidants, the vacuum package increased the antioxidative effect in repression of lipid oxidation during storage of dried large anchovy.

• Food Science and Preservation
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• v.13 no.1
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• pp.8-12
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• 2006

The effects of packaging treatments with either low density polyethylene (LDPE) or polypropylene (PP) films on the quality of leaf lettuce were evaluated. It was also stored within a plastic bag (LDPE and PP films) with 4 pelf orated holes (6mm diameter). Changes in weight loss, color difference, anthocyanin, chlorophyll, water content, and general appearance (shape of lettuce) ware investigated Total weight of leaf lettuce packaged within non-pelf orated films decreased slowly over the storage periods at 5 and $20^{\circ}C$. The weight loss of leaf lettuce showed no significant difference between non-pelf orated and perforated films at $20^{\circ}C$. General appearance in leaf lettuce stored at $20^{\circ}C$ was not significantly affected by packaging treatments with LDPE and PP films. The shelf life of non-packaged leaf lettuce at $5^{\circ}C$ was 8 days, whereas packaging treatments with LDPE and PP films showed freshness in leaf lettuce for 30 days of storage. Total chlorophyll and water contents of leaf lettuce packaged within pelf orated and non-pelf orated films decreased gradually during storage. However, no remarkable changes in color difference, levels of chlorophyll and anthocyanin, and water contents were observed in leaf lettuce packaged within perforated and non-pelf orated films. In this experiment, leaf lettuce packaged within LDPE or PP films without any punching holes at $5^{\circ}C$ was the most desirable for extending the quality. These results suggest that non-pelf orated packaging treatment in combination with low storage temperature could be effective in prolonging the shelf life of leaf lettuce