• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.4
• /
• pp.17-24
• /
• 1982

Optimum moisture content of about 60% of cooked rice was obtained by soaking the fully steamed rice with 35% moisture conture content in ambient water temperature$(24^{\circ}C)$ for one hour. Two different levels of package vacuum was used in packing this cooked rice in retort pouch, and the effect of the levels of package vacuum on the texture of the cooked rice in the pouch during thermal process was investigated: Higher sterilization value (Fo value) and steeper slope (fh value) on the heating curve of the thermal process was obtained with the higher package vacuum product. The j value of the heating curves of cooked rice packed in retort pouch was ranged between 0.80 and 1.18 without respect to the levels of the package vacuum and the process temperature. Although in respective of the ratio of the stickiness to the hardness (-H/H) the product with higher package vacuum showed better result, the shape of most of the rice grain in the vacuum vacuum pouch was deformed and Jumped mass of inferior quality than the one in the lower vacuum package.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.18 no.1_2
• /
• pp.33-38
• /
• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Food Science and Preservation
• /
• v.4 no.3
• /
• pp.265-270
• /
• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Food Science and Preservation
• /
• v.4 no.3
• /
• pp.259-264
• /
• 1997

To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5$^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1086-1093
• /
• 1998

The antimicrobial effect of mixed solutions of grapefruit seed extract(250ppm) and ascorbic acid(1%) on the spoilage microorganisms such as Staphylococcus epidermis, Escherichia coli, Pseudomonas syringae, Candida albicans and Corynebacterium xerosis isolated from the spoiled soybean sprouts were investigated. Cell wall and membrane were partially destroyed and the contents of the destroyed cell were exuded after treatment. Packages with 30 m cast polypropylene(CPP), 16 m polyolefin(RD 106) and 10 m high density polyethylene(HDPE) were applied for soybean sprouts dipped in mixed solutions respectively. Oxygen and carbon dioxide concentration inside packages were dependent on the kind of films during storage at 5oC. The antimicrobial activity of mixed solutions was maintained for 5 days at CPP package. Package with HDPE showed a severe browning than the others after 5 days. Ascorbic acid content of mixed solution treatment was higher than that of control for each package.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1137-1142
• /
• 1998

Modified atmosphere packagings were designed by combining the respiration characteristics of the enoki mushroom at 10oC and the measured film permeabilities to O2 and CO2 gases to attain the beneficial package atmosphere were fabricated and tested during storage. The packages of 100g size with 30 m low density polyethylene and cast polypropylene showed the good agreement between estimated and experimental package atmospheres. However, polyvinylchloride stretch wrap packs showed the gas composition close to the air, which was due to leaking of stretch wrapping. The CPP package attaining O2 below 1% and CO2 concentration of 15~20% gave the best retention of quality and thus the longest shelf life among the tried packages, and it was superior to the others in the Hunter L value, stipe elongation and sensory qualties.

• 한국포장학회:학술대회논문집
• /
• 2007.04a
• /
• pp.49-88
• /
• 2007

• The monthly packaging world
• /
• s.135
• /
• pp.62-75
• /
• 2004

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.737-741
• /
• 1988

The storage stabilities of philipines' bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with 60{\mu}m low density polyethylene (PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on bananas' storage stabilities. Shelf-life of bananas in PE package was 60 days, but that of radiated bananas was only 20 days. And shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 Brix after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. Percentage of deteriorated bananas were below 3% in PE films after 60 days storage, but 100% after 40 days in bananas without inner package.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.461-467
• /
• 1998

Two hundred grams of fresh jujubes at whitish green maturity was packaged in the film bags of different gas permeabilities and stored at 0 and $5^{\circ}C$. Through the storage package atmosphere and jujube quality were monitored. Package of $30\;{\mu}m\;CPP$ film resulted in anaerobic conditions of $O_2$ content below 1% and $CO_2$ content above 15%, and caused off-flavor at both temperatures within 4 weeks. Package of $60\;{\mu}m\;LDPE$ film also showed potential risk of anaerobic condition development within 5 weeks, because of high $CO_2$ and/or low $O_2$ concentration at 0 and $5^{\circ}C$. Microperforated film packages could preserve quality of jujubes for 10 and 7 weeks at 0 and $5^{\circ}C$, respectively, which were significantly longer than shelf lives for perforated air pack and hermetically sealed packages.